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Job DescriptionBroil Cook – Chop Steakhouse & Bar Join Our Culinary Team At Chop Steakhouse & Bar, we take pride in serving premium steaks and delivering an exceptional dining experience. We are looking for a skilled Broil Cook who is passionate about quality, consistency, and teamwork. If you thrive in a fast-paced, high-volume kitchen and have experience cooking premium steaks, we’d love to meet you. Position Summary As a Broil Cook, you will expertly prepare and cook prime steaks, chops, seafood, and other grilled specialties to our exacting standards, ensuring exceptional flavor, precise doneness, and unwavering commitment to food quality, consistency, and safety in a fine dining environment. Previous broil/grill experience is required. Responsibilities • Prepare and cook steaks and other proteins to guest specifications and company standards., • Maintain consistency in steak temperatures, presentation, and portioning., • Set up and maintain the broil station before, during, and after service., • Ensure all food is prepared safely and according to health and sanitation standards., • Monitor product quality and minimize waste., • Communicate effectively with chefs, expo, and fellow line cooks during service., • Keep the station clean, organized, and fully stocked throughout each shift., • Follow recipes, prep lists, and daily production schedules., • Support the kitchen team as needed to ensure smooth operations.Qualifications, • Previous broil or grill cooking experience is required., • Experience cooking premium steaks is strongly preferred., • Ability to work in a high-volume, fast-paced kitchen., • Strong understanding of steak temperatures and proper cooking techniques., • Knowledge of food safety and sanitation practices., • Ability to stand for extended periods and lift up to 50 lbs., • Positive attitude, strong work ethic, and excellent teamwork skills., • Flexible availability, including evenings, weekends, and holidays.What We Offer, • Highly competitive compensation based on experience, • Flexible scheduling, • Growth and advancement opportunities, • Professional, team-oriented work environment, • Employee dining discounts, • Ongoing training and developmentReady to Join the Team? If you’re passionate about cooking exceptional steaks and take pride in delivering consistent, high-quality food, and you have previous experience, we’d love to hear from you. • Apply today and become part of the Chop Steakhouse & Bar culinary team. What makes us, truly us... Our menus are inspired by the communities in which we make them. WE DON’T JUST LOVE FOOD, WE LIVE IT! The culmination of more than seventeen years of experience serving our communities, Chop offers handcrafted cuisine, signature cocktails, and enlightened hospitality. Executive Chef Stephen Clark delivers culinary adventures crafted with curiosity, experimentation, and a commitment to the craft of dining. Salary$19.00 - $23.00 per hourBenefitsFlexible schedule, Employee discount, Paid trainingJob TypeFull time, Part timeScheduleWeekend availability, Monday to Friday, Day shift, Night shift, Overtime

Who are we? We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide. Nusr-Et boasts an extensive international presence, with about 30 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture. Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et. We are looking for an experienced Operations Accountant to monitor financial data and prepare accurate statements for our company with Finance Manager. Operational Accountant responsibilities include F&B cost calculations, accounts receivable and accounts payable management and performing internal audits. You will act as a consultant for senior restaurant managers, conducting cost and revenues analyses. To be qualified for this role, you should have a degree in accounting or a relevant field and relevant work experience. Ultimately, you will ensure about the F&B cost calculations and AR-AP control. What do we look for? • Proven work experience as an Operational Accountant or similar role, • Good knowledge of MS Excel Accounting software, • BS degree in Accounting, Finance, or relevant field, • Additional certification (e.g., CPA) is a plus, • Strong analytical skills and high attention to detail., • Large-scale fine dining restaurant background strongly preferred, • Food and Beverage cost calculation experience is a must, • Excellent follow-up, organization, communication, and accountability, • Ability to work cross-functionally with Culinary, Beverage, Operations, and vendors, • Strong negotiation, problem-solving, and process-improvement skills, • Toast POS system and StockTake Inventory Software experience preferred What will you work on? • Monitor daily sales, cash reconciliation, credit card batches, and deposits and petty cash (overseeing the cashier team and assisting them), • Working closely with outsource accounting team (Paperchase) to finalize the weekly and monthly reports, • Oversee weekly food inventory and biweekly beverage inventory counts, checking variances., • Monitor food, beverage, and operating supply costs using StockTake Inventory Software, • Analyze purchasing trends and inventory turnover, • Review purchase orders and vendor invoices, negotiate and look for better pricing option, • Assist with system implementations and operational process improvements if necessary, • Work closely with operation managers to improve operational efficiency in terms of menu price, recipes, Pos updates etc., • Assist with month end closing procedures and financial reporting, • Review and approve accounts payable invoices What’s in store for you? • Daily breakfast and lunch provided, • Health Insurance covered 100% by Nusret Steakhouse, for employee only, • Vision Insurance and Dental Insurance, • Life Insurance 1 X your salary, • PTO – 80 hours accrued Benefits: • Dental insurance, • Health insurance, • Life insurance, • Paid time off, • Vision insurance Education: • Bachelor's (Preferred) Experience: • GAAP: 3 years (Preferred), • Accounting: 5 years (Preferred), • Food and Beverage: 2 years (Preferred) License/Certification: • CPA (Preferred) Work Location: In person Job Type: Full-time

Opened Fall 2024, Sunny’s is the highly anticipated restaurant and bar from the team behind Miami’s award-winning Jaguar Sun and Sunny’s Someday Steakhouse residency at Lot 6.Located in Littler River, Sunny’s Someday Steakhouse began as Jaguar Sun’s response to the pand

Opened in mid-March 2026 at the iconic Bal Harbour Shops, Slim’s is a steakhouse concept from renowned restaurateur Stephen Starr, whose Miami favorites such as Makoto, Le Zoo, and Pastis have become synonymous with style and exceptional dining.At Slim’s, the timeless allure of a classic

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by the chef or sous chefs. They will ensure that pars are met and that the kitchen is set up to successfully meet business demands, health requirements, and company standards. Responsibilities Prepare ingredients and produce by peeling, cutting, and portioning as directed by the chef or sous chefs and written company standards Prepare condiments, dressings, sauces, and simple dishes such as breads or salads Maintain a working environment that complies with health and safety guidelines Assist with unloading, inspection, and storage of raw ingredients and supplies Anticipate the needs of team members to keep the kitchen running smoothly Perform other related duties as assigned Qualifications Comparable experience in a full-service dining establishment Experience maintaining food safety standards and kitchen cleanliness using proper food handling techniques Ability to prepare ingredients and basic foods according to written directions Ability to function well in a high-paced, and at times stressful environment Ability to stand for the duration of shifts and lift and carry up to 45 lbs Availability to work various shifts including nights, weekends, and holidays We use eVerify to confirm U.S. Employment eligibility.

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Your role as a Line Cook is extremely important to our success. Our line cooks are responsible for preparing food in a timely manner, maintaining a high level of food quality and presentation, minimizing unnecessary food waste, and maintaining high levels of food safety and food preparation in alignment with health department national standards. Let's be honest...the guests came for the food and your role is paramount in creating exceptional guest experiences! Responsibilities Ensure that food is finished simultaneously in high quality, a timely fashion, and in compliance with nutrition and sanitation requirements Answer, report, and follow executive or sous chef’s instructions Maintain a safe and clean working environment by complying with health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Stock and maintain sufficient levels of food products at line stations to meet the business demand and assure a smooth service period Maintain a positive and professional approach with coworkers and be proactive in anticipating and responding to the needs of team members Use organized steps of service to ensure mechanical execution, striving for accuracy and consistency even in the busiest of times Qualifications Prep or Line Cook experience in a high volume, fine dining setting Strong knowledge of basic cooking, plating, and knife skills Availability to work various shifts including nights, weekends, and holidays Ability to stand for the duration of shifts and lift/push/pull up to 35 lbs We use eVerify to confirm U.S. Employment eligibility.

The Food Delivery Packer is responsible for ensuring efficient, accurate, and high-quality packing and handling of all takeout and delivery operations. To do so, the Food Delivery Packer prepares and stocks to-go wares supplies, stamps COTE branded to-go materials, packs all orders with care, sticke

Opened in mid-March 2026 at the iconic Bal Harbour Shops, Slim’s is a steakhouse concept from renowned restaurateur Stephen Starr, whose Miami favorites such as Makoto, Le Zoo, and Pastis have become synonymous with style and exceptional dining.At Slim’s, the timeless allure of a classic

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.Cote serves the highest quality USDA Prime beef accompanied by an

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.Cote serves the highest quality USDA Prime beef accompanied by an

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.Cote serves the highest quality USDA Prime beef accompanied by an

Opened in mid-March 2026 at the iconic Bal Harbour Shops, Slim’s is a steakhouse concept from renowned restaurateur Stephen Starr, whose Miami favorites such as Makoto, Le Zoo, and Pastis have become synonymous with style and exceptional dining.At Slim’s, the timeless allure of a classic

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.Cote serves the highest quality USDA Prime beef accompanied by an

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.Cote serves the highest quality USDA Prime beef accompanied by an

Sunny’s Steakhouse is looking for a.Sunny’s is the latest restaurant and bar from the team behind Miami’s award-winning Jaguar Sun, Sunny’s Someday Steakhouse residency at Lot 6, and ViceVersa.Located in Little River, Sunny’s began as Jaguar Sun’s response to the

Job Description Description Job Title: Prep Cook Reports To: Shift lead/ Kitchen Operations Manager Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. We are currently seeking dedicated and detail-oriented Prep Cooks to join our opening team. This is an exciting opportunity to be part of a new concept from a well established hospitality group known for pushing culinary boundaries. With a variety of stations to learn, there is plenty of opportunity for growth. We’re looking for individuals who are passionate about great ingredients, precise technique, and being part of a high-functioning team. If you’re dedicated to excellence and eager to grow within a dynamic kitchen, we’d love to meet you. Experience is required, but a positive attitude is more important. Job Requirements include: • Execute daily prep tasks according to the kitchen's production plan and standards, • Follow DOH and internal food safety and sanitation procedures, • Maintain a clean, organized, and efficient work area at all times, • Properly label, date, and store all food items, • Communicate ingredient levels and prep needs with chefs and leads, • Support cooks and chefs during service as needed, • Show a willingness to learn and contribute to a collaborative kitchen culture, • Be punctual and reliable Qualifications: • Minimum 1 year of kitchen/prep experience, ideally in a quality-driven or fine dining environment, • Strong attention to detail and a sense of urgency, • Positive attitude, respect for others, and a team-first mindset, • Ability to work in a fast-paced, high-volume kitchen, • Must be able to stand for 8+ hours and lift up to 50 lbs, • Open availability including nights, weekends, and holidays

Job Description Job Title: Line Cook Reports To: CDC/Sous Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. We are currently seeking experienced and passionate Line Cooks to join our opening team. This is an exciting opportunity to be part of a new concept from a well established hospitality group known for pushing culinary boundaries. With a variety of stations to learn, there is plenty of opportunity for growth. If you’re dedicated to excellence and eager to grow within a dynamic kitchen, we’d love to meet you. Experience is required, but a positive attitude is more important. RESPONSIBILITIES: • Execute a fine-dining level of precision, urgency and consistency across various stations, • Prepare and plate dishes with exceptional attention to detail and presentation, • Maintain a clean, organized, and efficient workstation, • Store, handle and rotate all products properly, • Assist with prep and production of menu items using high-quality seasonal ingredients, • Collaborate with the BOH team to ensure smooth, service-driven execution, • Follow all food safety and sanitation procedures, • Open and close the kitchen properly per checklists and assist others in opening/closing the kitchen., • Uphold Ezio’s standards of hospitality and kitchen culture QUALIFICATIONS: • A minimum of 1 year of experience in a high-volume, quality-driven kitchen (fine dining preferred), • A strong sense of urgency and professionalism, • A genuine passion for food, ingredients, and technique, • Ability to take direction, work cleanly, and stay organized under pressure, • Excellent communication and teamwork skills, • Must be able to communicate clearly with managers, kitchen and dining room personnel, • Must be able to stand for at least 8 hours and lift at least 50 pounds, • Ability to take direction, work cleanly, and stay organized under pressure, • Must be available to work evenings, weekends, and holidays

Job DescriptionDescription: Job Title: Receiver – Bazaar Meat Location: Miami Beach, FL Reports To: Executive Chef / Sous Chef / General Manager Department: Culinary / Operations Employment Type: Hourly, Non-Exempt About José Andrés Group & Bazaar Meat José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. Bazaar Meat by José Andrés is a bold, theatrical, and elevated dining experience that reimagines the modern steakhouse. Our team combines exceptional ingredients, culinary craftsmanship, and thoughtful hospitality to create memorable experiences for every guest. We are looking for hardworking, organized, and detail-oriented team members who take pride in their work, bring a positive attitude, and are eager to learn and grow. Position Summary The Receiver plays an essential role in supporting the daily operations of Bazaar Meat by ensuring all food, beverage, and restaurant supplies are received accurately, inspected for quality, properly documented, and stored according to José Andrés Group standards. This position works closely with Culinary, Beverage, and Operations leadership to protect product quality, maintain organized storage areas, and ensure the restaurant has the products and supplies needed for successful daily operations. The ideal candidate is highly organized, dependable, detail-oriented, and comfortable working independently while communicating effectively with vendors and restaurant leadership. Key Responsibilities Receiving & Product Inspection • Receive all food, beverage, and restaurant supply deliveries accurately and efficiently., • Verify deliveries against purchase orders, invoices, and packing slips., • Confirm product quantities, weights, pricing, and specifications before accepting deliveries., • Inspect products for freshness, quality, temperature, packaging integrity, and overall condition., • Ensure premium meats, seafood, produce, dairy, beverages, and specialty products meet established quality standards., • Reject or immediately communicate damaged, incorrect, expired, or substandard products to leadership., • Document shortages, substitutions, credits, and discrepancies accurately. Product Storage & Organization • Properly organize and store received products immediately following delivery., • Maintain walk-ins, freezers, dry storage, beverage storage, and receiving areas in a clean and organized condition., • Rotate products according to FIFO standards., • Ensure all products are properly labeled, dated, and stored according to food safety requirements., • Maintain clear and organized shelving to support accurate inventory and efficient restaurant operations., • Ensure products are stored at appropriate temperatures and in designated locations. Inventory & Documentation • Maintain accurate receiving records, invoices, packing slips, and related documentation., • Assist leadership with inventory counts as assigned., • Communicate product shortages, discrepancies, and unusual usage to the appropriate Manager or Chef., • Assist with maintaining appropriate par levels and organization of restaurant supplies., • Support accurate tracking of high-value and specialty products. Food Safety & Sanitation • Follow all JAG and local health department food safety and sanitation standards., • Verify appropriate temperatures of refrigerated and frozen products upon delivery., • Follow proper procedures for handling and storing raw proteins, produce, dairy, and other products., • Prevent cross-contamination during receiving and storage., • Maintain a clean, safe, and sanitary receiving and storage environment., • Immediately communicate food safety or product quality concerns to leadership. Vendor & Team Communication • Maintain professional and respectful communication with vendors, delivery drivers, and restaurant team members., • Coordinate delivery timing and receiving priorities with Culinary and Operations leadership., • Communicate missing products, substitutions, damaged items, and delivery discrepancies promptly., • Work collaboratively with Culinary, Beverage, Purchasing, and Operations teams., • Participate in meetings or training as required. Receiving Area & General Support • Maintain the loading, receiving, and storage areas clean, organized, and free of hazards., • Break down boxes and properly dispose of packaging and receiving materials., • Assist with moving and organizing deliveries throughout designated restaurant storage areas., • Maintain clear pathways and follow established safety procedures., • Support additional inventory, storage, and operational tasks as assigned.Requirements: What We're Looking For • Previous receiving, inventory, warehouse, restaurant, or hotel experience preferred., • Experience receiving food and beverage products in a high-volume or upscale hospitality environment is strongly preferred., • Strong attention to detail and accuracy., • Excellent organization and time-management skills., • Ability to read and verify invoices, purchase orders, quantities, and product specifications., • Understanding of FIFO, proper food storage, temperature control, and basic food safety standards., • Dependable, punctual, and accountable., • Comfortable working independently and taking ownership of assigned responsibilities., • Strong communication and teamwork skills., • Positive attitude and eagerness to learn and grow., • Ability to work early mornings and a flexible schedule based on restaurant delivery needs., • Food Handler certification or ability to obtain one as required by local regulations., • Basic computer and inventory-system skills preferred. Working Conditions & Physical Requirements • Stand and move for extended periods., • Frequently bend, reach, push, pull, and carry products., • Lift and carry up to 50 lbs. regularly., • Safely use carts, hand trucks, and other receiving equipment., • Work in refrigerated, frozen, dry-storage, loading, and receiving environments., • Ability to work in variable temperatures, including walk-in refrigerators and freezers., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay, • Consistent scheduling based on operational needs, • Training and opportunities for advancement, • Employee dining and partner discounts, • Access to health & wellness benefits where eligible, • Career growth opportunities within José Andrés Group, • A positive, collaborative, and high-performing work environment Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Sparrow Italia is a modern Italian restaurant from Noble 33, featuring an expansive menu consisting of comforting Italian and Mediterranean classics with creative twists. We offer a selection of pasta made fresh in-house daily and other wood-fired creations that exude bold flavors and high-quality, sustainable, and organic ingredients. Our cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients, and the finest spirits to craft dynamic cocktails all rooted in the flavors of Italy. The Beverage Manager reports to the General Manager and is responsible for managing bar inventory, supply & standards as well as the bar team. With oversight from the General Manager and Beverage Director, the Beverage Manager oversees all day to day beverage functions & operations including marketing initiatives, staff scheduling, training and execution, cost control and driving top line revenue as continual focus. Additionally, the Beverage Manager actively participates in managing the daily operations of the venue as a whole. Duties & Functions: • Accuracy and consistency encompassing all things beverage, • Trainings for both new and current staff, • Overall responsibility and awareness of beverage cost, • Ensure steps of service are being met and executed by all bar staff, • Communicate menu changes, updates, and specials to bar staff as well as management, • Responsibility of liquor room; all items going in and out, protection, organization, • Assisting staff in constant growth and learning by company standards, • Overall responsibility and awareness of beverage cost, comp, voids, spills on a nightly basis, • Communicate any staffing changes needed or unexpected staffing changes to management team, • Cleanliness and organization of bar and liquor room, • Make sure that opening and closing duties are being completed, • Schedules for Bartenders and Barbacks, • Ensure correct product is being used as specified by Beverage Director and on menu, • Relay any changes on menu to management and staff, • Oversee preparation of cocktails, making sure the right measurements and ingredients are being used., • Help push staff incentive programs, • Overall responsibility and awareness of beverage cost, • Perform monthly inventory, • Inventory organization, • Ordering and receiving process, • Ensure safekeeping of invoices, • Staff scheduling, • Awareness of breaks and overtimeQualifications:, • 3 - 5 years in a management or supervisory role preferably in a full service restaurant, • Previous work in the hospitality industry; have a passion for service and understand what is needed to provide a high level of hospitality, • Strong knowledge in cocktails, spirits and wine, • Can lead and deliver a high performance team environment, • Organized and detail-oriented & strong interpersonal and communication skills, • Basic computer skills required., • Capable of working overtime, weekends, evenings, and special events as needed., • Knowledge of the industry and relevant health and safety regulations. Current manager handler card preferred, • Leadership skills and ability to make decisions quickly and under pressure.Requirements:, • Must be able to lift up to 50 lbs, and frequently lift and bend from the waist., • Must be able to stand for long periods., • This position requires frequent use of hands and arms in repetitive motions.Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Sommelier Reports To: Beverage Director / Beverage Manager / General Manager Department: Front of House – Beverage/Wine Employment Type: Hourly, Non-Exempt About José Andrés Group and Bazaar Meat Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located within the iconic Andaz Miami Beach, the restaurant is a high-energy dining destination serving both hotel guests and Miami’s vibrant local and international community. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by José Andrés Group, blending culinary creativity with world-class hospitality. José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sommelier is a guest-facing, floor-focused member of the Front of House team responsible for delivering exceptional wine service and supporting the restaurant’s beverage program during service. You will guide guests through the wine list, make thoughtful recommendations and pairings, execute proper wine service, and work closely with Servers, Bartenders, and restaurant leadership to create memorable dining experiences. Success in this role requires strong wine knowledge, polished hospitality, attention to detail, and the ability to thrive in a fast-paced restaurant environment. Key Responsibilities Guest Experience & Wine Service • Provide knowledgeable, approachable, and engaging wine service throughout the guest experience., • Assist guests in navigating the wine list based on preferences, menu selections, occasion, and price point., • Recommend thoughtful wine pairings that complement the culinary experience., • Execute proper presentation, opening, decanting, pouring, and tableside wine service., • Ensure wines are served at appropriate temperatures and with proper glassware., • Create genuine guest connections while making wine approachable and enjoyable for all levels of wine knowledge., • Respond to guest questions and concerns professionally and involve leadership when appropriate. Wine Sales & Recommendations • Use strong product knowledge and consultative selling to support wine and beverage sales., • Identify opportunities to enhance the guest experience through wine pairings, bottles, by-the-glass selections, and special offerings., • Communicate featured wines, limited selections, and beverage specials confidently., • Support overall restaurant sales goals while maintaining a hospitality-first approach., • Stay informed on current wine offerings, vintages, availability, and changes to the wine list. Service Execution • Maintain an active presence on the restaurant floor throughout service., • Collaborate with Servers to identify tables requiring wine assistance and elevated beverage service., • Monitor wine service throughout the dining experience, including appropriate pouring and bottle maintenance., • Support Servers and Bartenders with beverage questions and recommendations during service., • Communicate guest preferences, allergies, special requests, and service needs clearly to the appropriate team members., • Assist the Front of House team during peak service periods to maintain smooth and efficient operations. Wine Knowledge & Education • Maintain strong working knowledge of the restaurant’s wine list, including regions, producers, varietals, vintages, and styles., • Develop a strong understanding of the food menu to provide thoughtful and accurate pairings., • Participate in pre-shift tastings, beverage education, and ongoing training., • Share wine knowledge with Servers and other Front of House team members when appropriate., • Stay informed on wine trends, regions, producers, and industry developments relevant to the restaurant’s program. Cellar & Service Readiness • Assist Beverage Leadership with maintaining an organized, clean, and service-ready wine cellar., • Ensure wines are properly stored, handled, and returned to their appropriate locations., • Assist with stocking and restocking wine before, during, and after service., • Maintain appropriate glassware, decanters, wine keys, Coravin systems, and other wine service tools., • Communicate low-stock items, vintage discrepancies, or product concerns to Beverage Leadership., • Assist with wine inventory counts as assigned., • Follow proper procedures for opened bottles, preservation systems, and by-the-glass wines. Teamwork & Communication • Work collaboratively with Servers, Bartenders, Captains, Runners, Culinary teams, and restaurant leadership., • Participate in pre-shift meetings and communicate relevant wine features and availability to the service team., • Support fellow Front of House team members during high-volume periods., • Maintain clear communication with Beverage Leadership regarding guest feedback, product availability, and service needs., • Contribute to a positive, respectful, and education-focused team environment. Compliance, Safety & Sanitation • Follow all applicable alcohol service laws, age-verification requirements, and responsible service standards., • Follow JAG policies and procedures related to wine and alcohol service., • Maintain cleanliness and organization of wine storage and service areas., • Follow DOH sanitation, allergen, and cross-contact protocols., • Handle wine bottles, glassware, service equipment, and cleaning products safely. Required Qualifications • 2+ years of wine-focused service experience in an upscale or fine dining restaurant environment preferred., • Strong working knowledge of wine, including major regions, varietals, producers, and styles., • Experience providing tableside wine service, including presentation, opening, pouring, and decanting., • Recognized wine certification such as CMS Certified Sommelier, WSET Level 2 or higher, or equivalent knowledge preferred., • Strong communication and interpersonal skills with a polished, approachable floor presence., • Passion for hospitality, wine education, and creating memorable guest experiences., • Ability to work collaboratively in a high-volume restaurant environment., • Reliable attendance and schedule flexibility, including nights, weekends, holidays, and special events., • Responsible alcohol service certification or ability to obtain one as required by local regulations. Working Conditions & Physical Requirements • Stand and walk for extended periods, including shifts of up to 8+ hours., • Frequent bending, reaching, carrying, and movement throughout the restaurant., • Lift and carry up to 35–50 lbs., including cases of wine., • Safely access wine storage areas, including shelves, cellars, and walk-ins., • Work in variable temperatures and a fast-paced restaurant environment., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay plus participation in tip share where applicable, • Opportunities for wine education, training, and professional development, • Career growth and advancement opportunities within José Andrés Group, • Employee dining and partner discounts, • Access to health & wellness benefits where eligible, • The opportunity to work with an extensive beverage program within an award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program. Requirements: Required Qualifications • 2+ years of wine-focused service experience in an upscale or fine dining restaurant environment preferred., • Strong working knowledge of wine, including major regions, varietals, producers, and styles., • Experience providing tableside wine service, including presentation, opening, pouring, and decanting., • Recognized wine certification such as CMS Certified Sommelier, WSET Level 2 or higher, or equivalent knowledge preferred., • Strong communication and interpersonal skills with a polished, approachable floor presence., • Passion for hospitality, wine education, and creating memorable guest experiences., • Ability to work collaboratively in a high-volume restaurant environment., • Reliable attendance and schedule flexibility, including nights, weekends, holidays, and special events., • Responsible alcohol service certification or ability to obtain one as required by local regulations. Working Conditions & Physical Requirements • Stand and walk for extended periods, including shifts of up to 8+ hours., • Frequent bending, reaching, carrying, and movement throughout the restaurant., • Lift and carry up to 35–50 lbs., including cases of wine., • Safely access wine storage areas, including shelves, cellars, and walk-ins., • Work in variable temperatures and a fast-paced restaurant environment., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay plus participation in tip share where applicable, • Opportunities for wine education, training, and professional development, • Career growth and advancement opportunities within José Andrés Group, • Employee dining and partner discounts, • Access to health & wellness benefits where eligible, • The opportunity to work with an extensive beverage program within an award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Beauty and the Butcher is seeking winning personalities to work at our beautiful venue in South Miami! JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Pantry station knowledge (Preferred), • Culinary College Degree, • 2 to 4 years experience as a Line cook at a 4/5 star restaurant, • 5 years Steakhouse Experience, preferred, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate (Preferred) Skills: • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize, and follow through., • Ability to be a clear thinker, remain calm, and resolve problems using good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line., • Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions., • Ability to work with all products and ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team. Essential Job Function: • Maintain and strictly abide by state sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job DescriptionDescription: Job Title: Butcher – Bazaar Meat Location: Bazaar Meat at Andaz Miami Beach – Miami Beach, FL Reports To: Executive Chef / Chef de Cuisine / Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt About José Andrés Group & Bazaar Meat Miami José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. Located at Andaz Miami Beach, Bazaar Meat by José Andrés is a bold, theatrical celebration of the carnivorous, where exceptional ingredients, inventive techniques, and the power of fire come together to redefine the modern steakhouse. The concept showcases premium meats, large-format cuts, innovative modern tapas, and the creativity and energy that define José Andrés Group. Position Summary The Butcher is a skilled, hands-on culinary professional responsible for the fabrication, portioning, preparation, storage, and proper utilization of premium meats and proteins for Bazaar Meat Miami. Working closely with Culinary Leadership, the Butcher ensures that all proteins are fabricated according to established specifications while maintaining exceptional standards of quality, consistency, yield, sanitation, and food safety. Because meat is at the heart of the Bazaar Meat experience, this position requires a high level of craftsmanship, precision, and respect for the product. The ideal candidate has excellent knife skills, strong knowledge of meat fabrication, and experience working with premium cuts while demonstrating a positive attitude and eagerness to continue learning and developing their craft. Key Responsibilities Meat Fabrication & Butchery • Fabricate and portion beef, pork, lamb, poultry, and other proteins according to Bazaar Meat specifications., • Break down whole and sub-primal cuts safely, accurately, and efficiently., • Trim, debone, portion, tie, clean, and prepare proteins for service., • Portion steaks and specialty cuts according to established weight, size, and presentation standards., • Prepare large-format and specialty cuts as directed by Culinary Leadership., • Maintain consistency and precision across all fabricated products., • Demonstrate advanced knife skills and safe use of butchery tools and equipment., • Handle premium and high-value products with exceptional care. Quality, Yield & Product Utilization • Inspect proteins for freshness, quality, temperature, marbling, condition, and proper specifications., • Maximize usable yield through proper fabrication and trimming techniques., • Maintain accurate portion sizes to support consistency and food-cost objectives., • Properly utilize trim and secondary cuts according to recipes and Culinary Leadership direction., • Minimize unnecessary waste and immediately communicate unusual yields or product concerns., • Maintain awareness of the cost and value of premium meats and specialty products., • Report quality issues, spoilage, or discrepancies promptly. Product Handling & Storage • Properly label, date, rotate, wrap, vacuum-seal, and store proteins according to JAG standards., • Follow FIFO procedures and maintain proper product rotation., • Maintain strict temperature control and proper separation of raw proteins., • Assist with receiving and inspecting meat and protein deliveries as assigned., • Maintain organized refrigeration, freezer, and protein storage areas., • Communicate low pars, shortages, or product needs to Culinary Leadership. Butcher Station & Production • Maintain a clean, organized, and fully prepared butcher station., • Review daily production and fabrication needs with Culinary Leadership., • Complete assigned production according to established pars and timelines., • Use scales and specifications to ensure accurate portioning., • Maintain knives, cutting boards, containers, and butchery equipment in excellent condition., • Complete assigned opening, closing, and deep-cleaning responsibilities. Food Safety & Sanitation • Follow all JAG and local food safety and sanitation requirements., • Maintain strict procedures for handling raw meats and proteins., • Prevent cross-contamination through proper storage, sanitation, and handling practices., • Clean and sanitize knives, cutting boards, equipment, work surfaces, and storage areas throughout the shift., • Follow proper labeling, dating, cooling, and temperature-control procedures., • Maintain an exceptionally clean and sanitary butcher station. Equipment & Safety • Safely operate knives, meat slicers, grinders, vacuum sealers, scales, and other approved butchery equipment., • Keep knives properly sharpened, cleaned, sanitized, and stored., • Follow all equipment safety procedures., • Report damaged equipment, maintenance needs, or safety concerns immediately., • Follow appropriate procedures when cleaning and sanitizing butchery equipment. Inventory & Teamwork • Assist Culinary Leadership with protein inventory and product counts., • Communicate shortages, excessive trim, spoilage, or unusual usage., • Work closely with Prep Cooks, Line Cooks, Chefs, Receiving, and other BOH team members., • Communicate product availability and production status clearly., • Support kitchen production and service needs as assigned., • Participate in pre-shifts, tastings, demonstrations, and culinary training., • Maintain a positive, professional, and collaborative attitude., • Remain receptive to coaching and eager to learn new techniques.Requirements: What We're Looking For • 2+ years of professional butchery, meat fabrication, or protein-focused culinary experience strongly preferred., • Previous experience in a fine dining steakhouse, luxury hotel, butcher shop, or premium meat program strongly preferred., • Strong knowledge of beef fabrication, primal and sub-primal cuts, portioning, and proper meat handling., • Excellent knife skills and understanding of safe butchery techniques., • Experience working with premium, specialty, and large-format cuts preferred., • Knowledge of dry-aging and specialty meat programs is a plus., • Strong understanding of yields, portion control, food cost, and waste reduction., • Exceptional attention to detail, cleanliness, and organization., • Strong food safety and sanitation knowledge., • Positive attitude, strong work ethic, and genuine eagerness to learn and develop their craft., • Ability to work independently while contributing positively to a high-performing culinary team., • Dependable, punctual, and accountable., • Food Handler certification or ability to obtain one as required., • Flexible availability, including early mornings, evenings, weekends, and holidays. Working Conditions & Physical Requirements • Stand for extended periods, including shifts of 8+ hours., • Lift, carry, push, or pull up to 50 lbs., • Safely handle large and heavy cuts of meat., • Perform frequent repetitive hand, wrist, and arm movements associated with fabrication., • Safely use sharp knives and commercial butchery equipment., • Work regularly in refrigerated and temperature-controlled environments., • Frequent bending, reaching, lifting, and carrying., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay, • Specialized training and development in premium meat fabrication, • Opportunities to learn from experienced JAG chefs and culinary leaders, • Career growth and advancement within José Andrés Group, • Employee dining and partner discounts, • Access to health & wellness benefits where eligible, • The opportunity to work with exceptional ingredients in one of JAG's most meat-focused culinary concepts, • A dynamic, collaborative, and culinary-driven work environment Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Job Title: Backwaiter Reports To: FOH Manager / General Manager Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. As a Backwaiter at Ezio’s, you’ll support the service team in maintaining the flow of the dining room, ensuring guests receive timely, gracious, and seamless service. You’ll be a key player in executing the details that define an exceptional fine dining experience from table maintenance to guest communication and pacing. This is a position for individuals who take pride in precision, organization, and teamwork, and who are eager to learn and grow within a high-level service team. Qualifications: • 1+ year of restaurant experience, preferably in fine dining or high-volume settings, • A sense of urgency, attention to detail, and the ability to multitask under pressure, • Professional, team-oriented attitude and excellent communication skills, • Ability to stay calm, clean, and organized under pressure, • A passion for hospitality and a desire to grow within the restaurant, • Flexible availability — evenings, weekends, and holidays as needed, • A team-first mentality and willingness to support all roles on the floor. Duties and Responsibilities: • Clear and reset tables with efficiency, elegance, and attention to detail, • Support Captains and Servers in executing smooth table service, including food running and table maintenance, • Maintain clean, well-stocked service stations and assist with replenishing silverware, glassware, and other items, • Ensure all table settings meet Ezio’s standards for cleanliness and presentation, • Communicate clearly and promptly with FOH and BOH teams to support service flow, • Assist with menu knowledge and guest communication when needed, • Attend daily pre-shift meetings and participate actively in team training, • Step in where needed to ensure smooth, seamless service across the dining room Physical Requirements: • Able to stand and walk for extended periods (6+ hours), • Able to lift up to 50 pounds occasionally, and 15 pounds regularly, • Able to reach, bend, carry, and perform other physical tasks as needed What We Offer: • Competitive hourly pay + tips, • Opportunities for growth and advancement, • Staff education on food, wine, and service, • A respectful, professional, and positive work culture, • Employee discounts and potential benefits This is an opportunity to join a high-performing team where food, wine, and guest experience are treated with equal reverence. We’re looking for experienced genuine hospitality professionals with a positive attitude and a drive to create memorable experiences for every guest. -If this is you, we’d love to hear from you.

Job Description Job Title: Server Reports To: FOH Manager / General Manager Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. As a Server, you will be the face of our restaurant and a key player in shaping the guest experience. You’ll be expected to deliver attentive, seamless, and knowledgeable service in a polished but relaxed environment. A passion for hospitality, teamwork, and continued learning is essential. Qualifications: • A genuine love for hospitality and creating exceptional guest experiences with attentive, informed and graceful service, • A working knowledge of fine dining service standards, paired with warmth and approachability, • 2+ years of experience in high-volume or fine dining restaurants, • Familiarity with or strong interest in natural wine, artisanal spirits, and seasonal ingredients, • A sense of urgency, attention to detail, and the ability to multitask under pressure, • A team-first mentality and willingness to support all roles on the floor., • Familiarity with POS systems Duties and Responsibilities: • Guide guests through the menu with confidence and enthusiasm, • Stay current on all food, beverage, and wine offerings (menu knowledge is key), • Keep clear and effective communication with the kitchen and FOH team, • Maintain clean, organized sections and uphold the restaurant’s high standards · Handle guest concerns or feedback professionally and proactively • Maintain clean, organized sections and uphold the restaurant’s high standards, • Support teammates with side work, opening/closing duties, and service flow, • Accurately input orders, handle course pacing, and manage allergy or dietary requests with care, • Maintain elevated standards of table setup, wine service, and luxury-level guest interaction, • Collaborate with runners, bussers, hosts, bar team, and kitchen to ensure fluid and exceptional service, • Anticipate guest needs, resolve issues with professionalism, and ensure every visit feels personal and memorable Physical Requirements: • Able to stand and walk for extended periods (6+ hours), • Able to lift up to 50 pounds occasionally, and 15 pounds regularly, • Able to reach, bend, carry, and perform other physical tasks as needed What We Offer: • Competitive hourly pay + tips, • Opportunities for growth and advancement, • Staff education on food, wine, and service, • A respectful, professional, and positive work culture, • Employee discounts and potential benefits This is an opportunity to join a high-performing team where food, wine, and guest experience are treated with equal reverence. We’re looking for experienced genuine hospitality professionals with a positive attitude and a drive to create memorable experiences for every guest. -If this is you, we’d love to hear from you.

Job Description At Coinme, we're redefining access to financial services in a digital world. By combining the cutting-edge power of blockchain technology with everyday simplicity, we make digital currencies accessible and usable for all. As the world's largest network of cryptocurrency kiosks with over 40,000 locations nationwide, we're breaking down barriers to crypto adoption through our seamless mobile app, secure digital wallet, and DeFi integrations. Beyond our consumer offerings, we're also the infrastructure powering the crypto revolution for businesses. Through our enterprise Crypto-as-a-Service (CaaS) platform, we enable businesses to launch crypto capabilities in weeks, not months. Our modular, API-first infrastructure provides everything from KYC and payment processing to liquidity and custody solutions—all fully licensed and compliant. We're big enough to lead the charge in decentralized finance but small enough that your ideas will make waves. Every role at Coinme contributes to building a financial future where everyone has the tools to thrive. At Coinme, your growth fuels our mission. Together, we RISE. About The Dollar Foundation The Dollar Foundation is the non-profit steward of the Bitcoin Dollar — a DeFi yield platform built on BTCD, a collateralized token holding 50/50 BTC/USD exposure. BTCD itself isn't the product; it's the foundation. Staking BTCD mints sBTCD, a yield-bearing token that captures returns from the full underlying portfolio — productive BTC (ybBTC), productive dollars (sUSDS, sUSDe etc.), and the portfolio's volatility-monetization engine. That makes sBTCD one of DeFi's most powerful collateral primitives: it earns from both sides of the balance sheet. Using sBTCD as collateral, the platform builds isolated, structured products on top: • USD Vault — borrows BTC against sBTCD for 12–19% APY in dollar terms, with zero BTC price risk to the depositor., • BTC Vault — borrows USD against sBTCD for 6–14% APY denominated in BTC, preserving full Bitcoin exposure. Depositors simply choose USDC or wBTC; the vaults handle leverage, rebalancing, and risk. Today, that engine drives BTCD TVL. Tomorrow it powers a family of assets — an ETH Dollar, a HYPE Dollar, an XRP Dollar and beyond — each a new productive collateral primitive on the same rails. The protocol is live, audited, and in market, built by crypto leaders from Coinme, Bullish, ShapeShift, Credora, and ether.fi, and backed by Polygon Labs and Coinme. Role Overview We are hiring a founding CEO to own capital formation, TVL growth, and the FISC token economy. This is not a foundation steward role and not a TradFi executive seat. It is a hands-on, commercial, crypto-native operating role for someone who has personally scaled a DeFi protocol, knows tokenomics as a craft, has credibility with curators, funds and risk firms and can champion a vision for the ecosystem online and onstage. Key Responsibilities • Own TVL growth across token demand, staking, and vault deposits — and set, track, and report the growth and financial metrics that govern it., • Lead capital formation end-to-end — raise the Series A from crypto-native investors and secure the seed liquidity and incentive capital needed to bootstrap and retain TVL., • Own the FISC token economy and capital-markets strategy — tokenomics, emissions, points and incentive programs, liquidity mining, and bribe-market deployment., • Convert and deepen the curator and risk pipeline — turn warm relationships into live, endorsed integrations. Curator trust is the protocol's #1 conversion unlock., • Build the capital stack beyond the raise — crypto hedge funds, LPs, and ecosystem partners now; institutional and TradFi allocators as the platform matures., • Be the public face of Bitcoin Dollar and FISC — conferences, podcasts, Twitter Spaces, and forums — carrying a credible, transparent narrative., • Drive the trust-infrastructure agenda — real-time Proof of Reserves, DeFiLlama and aggregator listings, public risk assessments, and curator endorsements — and forge integrations (Pendle, Morpho, Aave, cross-chain) that extend sBTCD composability and distribution., • Lead a small, senior team — hire selectively, set the operating cadence, manage runway and burn, and steward the long-term roadmap toward the multi-asset "Dollar" family, FISC seasons, and DAO governance.Qualifications, • Personally drove measurable TVL or AUM growth at a DeFi protocol with specific, defensible numbers, • Deep crypto-capital-markets fluency — tokenomics and incentive design, lending markets, vaults, leverage, PT/YT and bribe markets, liquidity provisioning, and on-chain analytics., • Credible, existing curator and risk-firm relationships, with a proven ability to convert skeptics into live integrations., • Demonstrated fundraising — you've raised from crypto VCs and/or allocated as an investor, and can run a Series A., • A strong public presence — comfortable as the named face of a protocol on stage, on podcasts, and on X — able to explain novel yield and rebalancing mechanics to a sophisticated, skeptical audience., • A player-coach who thrives hands-on in a sub-20-person senior team and builds the playbook rather than managing a large org., • High integrity and conviction, genuine comfort with token-weighted comp and early-stage ambiguity, and sound regulatory awareness as the public executive of a Cayman non-profit foundation and token issuer.Nice to Have, • Direct working relationships with curators like Re7, Block Analitica, Gauntlet, Steakhouse, or Veda, • Prior founder or CEO experience at a DeFi protocol, • Stablecoin, yield, or RWA protocol depth, • Network into Pendle, Morpho, Aave, or Sky ecosystems Check out our AI Usage Guidelines to understand how we approach AI tools during the hiring process.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Descriptions POSITION SUMMARY The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. The role owns menu development, recipe integrity, food quality, and cost performance, exhibiting culinary talent through hands-on work while leading the culinary team and managing all food-related functions. This position reports to the Corporate Chef, Casa Neos. KEY RESPONSIBILITIES • Menu & Recipe Development, • Plan and create menus for all food outlets, including specials and seasonal changes., • Develop standard recipes and food preparation and presentation techniques that hold quality consistently high and minimize food cost., • Manage recipe accuracy and provide operations and the Corporate Chef with current, accurate recipes., • Cost and evaluate menus in collaboration with the cost control team., • Assist in menu launches and train operations teams on new dishes and new menus., • Food Quality & Standards, • Audit food quality across all operations., • Audit recipe adherence on a regular basis with the Chief Culinary Officer and the corporate culinary team., • Evaluate food products to ensure quality standards are consistently attained., • Evaluate products to confirm quality, price, and related goods are consistently met., • Maintain current knowledge of trends within the F&B market., • Cross-Functional Partnership, • Interact with Food & Beverage and Operations management so food production consistently exceeds member and guest expectations., • Assist in implementing the Food Matrix with the Menu Coordinator., • Work closely with the Menu Analyst for information on new menu creations., • Work closely with the Sourcing Manager for updates on farm products., • Work with the Menu Coordinator on menu descriptions, food matrix, allergen information, and menu launches., • Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary initiatives., • Attend all required meetings and additional meetings as needed., • Perform other duties as directed. REQUIREMENTS & QUALIFICATIONS • Required, • Two- or four-year culinary degree., • Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced, high-volume upscale restaurant., • Computer proficiency including Excel and Windows., • Competencies, • Strong leadership ability with a culinary team., • Attention to detail and demonstrated organizational skill., • Good listening and verbal communication skills., • Alert to operational and F&B needs across the venue. PHYSICAL DEMANDS & WORK ENVIRONMENT • Physical Demands, • Stands for the majority of the shift., • Lifts, carries, and moves up to [] pounds., • Bends, reaches, stoops, and kneels throughout the shift., • Performs repetitive hand tasks including knife work, plating, and equipment handling., • Work Environment, • Fast-paced professional kitchen with exposure to heat, steam, open flame, and other kitchen elements., • Wet floors, cleaning chemicals, and walk-in cooler and freezer temperatures., • Elevated noise levels during active service., • Schedule includes evenings, weekends, and holidays based on business needs and event calendar.The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. We are seeking hardworking, detail-oriented Porters to join our opening team. As a porter at Ezio’s, you’ll play a vital role in maintaining the cleanliness, organization, and efficiency of our kitchen and facilities. This position is an essential part of the restaurant’s success and offers opportunities for growth within a respected hospitality group. What We’re Looking For: • Strong work ethic, reliability, and attention to detail, • Ability to follow directions and take initiative - always looking for the next project, • Organized and efficient, with a consistent sense of urgency, • Positive attitude and commitment to teamwork, • Eagerness to learn and grow within a professional kitchen environment Requirements and Responsibilities: • Maintain cleanliness and organization throughout the kitchen, dish area, and storage spaces, • Sweep, mop, squeegee, and manage trash and recycling areas efficiently throughout service, • Support with deliveries including receiving, organizing, and storing products safely and neatly, • Assist with deep cleaning projects and equipment maintenance as directed by the chef or management, • Communicate regularly with the BOH leadership team regarding supplies, chemicals, and maintenance needs, • Ensure all cleaning and sanitation standards meet Department of Health and restaurant guidelines, • Work collaboratively with kitchen and service teams to maintain a clean, safe, and efficient work environment, • Ability to stand for 8+ hours and lift up to 50 lbs, • Availability to work nights, weekends, and holidays as needed, • Must be able to communicate clearly with managers and team members, • Previous porter, stewarding, or kitchen experience preferred but not required

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. The Dishwasher is responsible for the washing and sanitation of all flatware, glassware, and china being brought back to the dish pit, maintaining the dishwashing area to meet department of health standards, removing trash, and keeping all exterior trash areas clean. This person will be working closely with the Sous Chefs, Line Cooks, and all front of house employees to ensure all dishes are properly washed, sanitized, and returned to service. Responsibilities Keep work areas, food storage areas, and garbage area clean and safe at all times Assist in control of inventory and supplies by handing everything properly and reducing unnecessary costs and waste due to broken items Read and follow department of health standards and food industry standards Perform other duties as required, including prep work or additional tasks as needed Qualifications Stable work history Attention to detail and the ability to maintain a high standard of cleanliness Good communication skills and a team-oriented attitude Night and weekend availability Ability to stand for duration of shifts and lift/push/pull up to 35 lbs We use eVerify to confirm U.S. Employment eligibility.

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Job Summary The Food Runner plays a key role in maintaining the flow of service between the kitchen and the front-of-house team, ensuring all food is delivered accurately, efficiently, and at the proper temperature. This position requires strong communication, attention to detail, and extensive menu knowledge to confidently describe each dish, including modifications, upon delivery. Food Runners contribute to smooth service flow by supporting timely service, maintaining presentation standards, and assisting with table maintenance throughout the dining experience. Key Responsibilities Deliver food promptly from the kitchen to guests, accurately identifying each dish and verifying order details and modifications Maintain clear and consistent communication between the kitchen and front-of-house teams to support smooth service flow Verify each order for accuracy, completeness, and presentation prior to delivery Ensure all food is served at the appropriate temperature and in accordance with presentation standards Support table maintenance by assisting with clearing and resetting dishes and utensils as needed Assist with maintaining cleanliness and organization of service stations and expo areas throughout service Maintain a clean, safe, and organized work environment in compliance with all health and safety regulations Proactively anticipate the needs of Servers, kitchen staff, and guests during service Complete assigned side work, opening duties, and closing duties as directed Qualifications Previous experience in a fine-dining or full-service restaurant environment preferred Strong communication skills with the ability to work effectively as part of a team Ability to follow verbal instructions provided in English and assist with guest needs or concerns Strong attention to detail and ability to maintain accuracy in a fast-paced environment Ability to develop and maintain a thorough knowledge of menu items, ingredients, and modifications Availability to work nights, weekends, and holidays Physical Requirements Ability to remain standing and active for extended periods of time during scheduled shifts Ability to move throughout all areas of the restaurant, including dining rooms, kitchens, service stations, storage areas, and outdoor spaces as applicable Ability to frequently carry food trays, plateware, and other service-related items throughout the facility Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion Ability to communicate effectively with guests and team members in a busy restaurant environment Ability to safely navigate crowded dining and kitchen areas while carrying food and service items Ability to operate restaurant equipment and technology as required Ability to work in varying temperatures, crowded conditions, and a fast-paced environment We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law. We use eVerify to confirm U.S. Employment eligibility.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION SUMMARY The Director, Restaurant Operations leads daily operations of an assigned luxury venue, owning financial performance, guest and member satisfaction, and development of the management team. The role builds the systems, standards, and accountability structures that keep a high-volume upscale operation consistent, and partners daily with Culinary, Finance, Human Resources, and executive leadership. This position reports to the Sr. Director, Operations. KEY RESPONSIBILITIES • Operational Leadership, • Direct daily operations of an assigned property, which may include multiple outlets within a single building — restaurant, rooftop lounge, mixology bar, and member and nightlife spaces., • Build and maintain operating systems, processes, and management principles, and hold the team accountable to them., • Identify inconsistencies and service gaps across the operation and implement corrective action., • Manage multiple concurrent projects while advancing long-term business goals., • Uphold operational standards for grooming, policies, and procedures., • Maintain daily communication across Accounting, Operations, Human Resources, and executive management., • Engage the support center and department heads at the right moments to advance the operation., • Travel among RDG properties as operational needs require., • Financial Performance, • Build annual budgets in partnership with Finance and operate the venue within them., • Own profit and loss results, identifying key revenue drivers and margin improvement opportunities., • Manage hiring, training, and staffing against payroll analysis and company requirements to sustain guest satisfaction., • Track KPIs across financial performance, guest satisfaction, team member satisfaction, and product quality., • Make operating decisions that balance the guest experience against financial outcomes., • Guest & Member Experience, • Sustain guest satisfaction at or above 4.6 stars across food, service, and ambiance., • Lead member and VIP operations: recognition at the door, expedited service, relationship development, and coordination with the VIP reservations line and VIP directors., • Conduct daily tastings and product evaluations, and disclose inconsistencies., • Develop service and revenue strategy informed by guest demographics., • Maintain working knowledge of the surrounding market, including competing restaurants, businesses, and hotels., • People & Culture, • Interview, hire, train, and manage supervisors and managers, sourcing talent actively through professional networks and industry channels., • Develop the team and provide clear paths for growth within the company., • Build training calendars and train-the-trainer programs., • Maintain company culture and staff morale through a positive, respectful, and transparent work environment., • Partner closely with Human Resources, providing visibility into the property so HR can advise on best practices and mitigate legal exposure., • Define clear objectives with named owners, and review their plans to deliver., • Encourage creativity, proactivity, and autonomy, drawing on insight from team members closest to the guest. REQUIREMENTS & QUALIFICATIONS • Required, • 10+ years as a General Manager or Director of Operations in fine dining, luxury, high-volume, recognized dining, or cocktail bar and lounge environments., • Bachelor's degree in Business Administration, Hospitality, or a related field, or an equivalent combination of education and experience., • Demonstrated luxury, upscale, and high-volume dining experience., • Proven ability to manage an entire mixed-use building, inclusive of a members' club and nightlife operation., • State-compliant food handler certification and TIPS certification., • Availability for a flexible schedule including AM, PM, weekends, and holidays., • Ability to travel among RDG properties., • Preferred, • Hotel, dock operations, and catering experience., • Competencies, • Self-starting, analytical, and self-critical, with strong problem-solving judgment., • High-level written, verbal, and interpersonal communication., • Exceptional organization, efficiency, and time management across competing priorities., • Integrity and sound decision-making on behalf of the venue, the team, and the guest., • Business transparency aligned with core values and company culture., • Maintains confidentiality of company information. PHYSICAL DEMANDS & WORK ENVIRONMENT • Physical Demands, • Moves throughout the venue on foot for extended periods during service., • Reaches, bends, stoops, and frequently lifts up to 50 pounds., • Performs repetitive-motion office work including typing and extended computer use., • Work Environment, • Fast-paced luxury restaurant, lounge, and bar environment with high guest volume., • Outdoor exposure to warm and humid weather conditions, including pool and boat deck areas., • Elevated music and noise levels at various intervals during service., • Schedule includes days, nights, weekends, and holidays; travel between RDG properties required.The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Outback Steakhouse - 3749 Northwest 7th Street - Responsibilities: Optimizing cleanliness of the kitchen; Maintaining a clean and safe work environment; Following safety and sanitation standards; Disposing trash and removing linens; Ensuring washed items meet rinse and wash temperature criteria.

Longhorn Steakhouse - 9050 Southwest 136th Street - Responsibilities: Clean dishes, utensils, glassware, pots, and pans to maintain sanitation standards; Assist in maintaining a clean restaurant environment; Stock supplies for service and culinary team.

Longhorn Steakhouse - 1360 West 49th Street - Responsibilities: Prepares high quality food items to order; Follows recipes and presentation guidelines; Ensures proper food safety and sanitation standards.

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.Cote serves the highest quality USDA Prime beef accompanied by an

Outback Steakhouse - Northwest 7th Street - Responsibilities: Follow established food safety guidelines, recipes, standards, and procedures; Maintain a clean and food-safe environment; Passionately preparing, portioning, and/or cooking food items according to quality specifications; Assessing ingred

Suite 100 [Busser / Porter / Cleaning] As a Dishwasher at Fleming's, you'll: Be responsible for the cleanliness and organization of the dishes and smallwares; Be responsible for trash disposal and linen bag removal; Make sure the washed items meet the rinse and wash temperature criteria for each sta

Job Description La Grande Boucherie is hiring in Miami! 81 Washington Ave, Miami Beach, FL 33139 MONDAY TO SUNDAY, 11 am - 5 pm We are hosting an Open Call for experienced, polished, and charismatic Servers to join our new South Beach team. As the face of our dining experience, our Servers exude confidence, style, and professionalism — delivering service that is both engaging and refined. We’re seeking individuals with a polished presence and genuine warmth — professionals who take pride in their craft, have a keen sense of presentation, and thrive in Miami’s vibrant, fast-paced hospitality scene. Ideal candidates will bring a blend of grace, attentiveness, and product knowledge that elevates every guest interaction, embodying the energy and sophistication that define La Grande Boucherie. Our work environment includes: • Growth opportunities, • Lively atmosphere, • Company perks What you will bring to us: • Prior experience in restaurants of similar caliber, • French food and wine knowledge, • Professional communication skills, • Able to take directions and work in a team environmental, • Able to solve problems, and work calmly and effectively under the pressure, • Strong self-motivation and organizational skills, • Able to stand and exert fast-paced mobility for an entire shift Our Company: The Group is a collection of restaurants based in New York City, embodying passion, integrity and excellence. BOUCHERIE is a traditional French brasserie and steakhouse, celebrating Joie de Vivre in the heart of New York. The restaurant prepares a menu of French classics and timeless bistro favorites, in addition to the dry-aged steaks. Our concepts are intricate and intentional. As we grow in New York City, we are also growing across the US! We are proud to have invested in the city over the past 10+ years and are looking forward to creating future spaces that embody our passion for timeless tradition. Our new La Grande Boucherie in Miami Beach, FL will embody the same authentic atmosphere as our renowned NYC location, while also integrating into its vibrant new community. * The Group Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group Hospitality are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages. Job Types: Full-time, Part-time Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Vision insurance Experience: • Hospitality: 2 years (Required) Work Location: In person Powered by JazzHR XtONauBjcc

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Job Summary The Server Assistant plays a key support role in delivering an exceptional dining experience by assisting Servers with table maintenance, guest service, and operational support throughout service. This position helps ensure tables are properly maintained, service stations remain stocked and organized, and guests receive attentive and seamless service in accordance with fine-dining standards. The Server Assistant works collaboratively with Servers, Food Runners, Bartenders, and management to support efficient service flow and an elevated guest experience. Key Responsibilities Maintain tables throughout service by clearing used dishes, glassware, and utensils and resetting tables in accordance with established service standards Provide water service and assist with maintaining guest tables throughout the dining experience Support Servers and Food Runners to ensure timely, accurate, and efficient service execution Maintain strong knowledge of food and beverage offerings to properly assist with food running, garnishing, and guest service support Ensure side stations are fully stocked, organized, and prepared to meet business demands Maintain a clean, safe, and organized work environment in compliance with all health and safety guidelines Proactively anticipate and respond to the needs of guests, Servers, and fellow team members Assist with opening duties, closing duties, and additional operational tasks as assigned Qualifications Previous experience in a fine-dining or full-service restaurant environment preferred Strong multitasking skills and ability to work efficiently in a fast-paced setting Diligent work ethic with strong attention to detail and sense of urgency Maintain a clean, polished, and professional appearance Ability to anticipate operational and guest needs throughout service Strong communication and teamwork skills Availability to work nights, weekends, and holidays Physical Requirements Ability to stand and walk for extended periods of time during scheduled shifts Ability to move throughout all areas of the restaurant, including dining rooms, kitchens, service stations, storage areas, and outdoor spaces as applicable Ability to frequently lift, carry, push, pull, and transport trays, dishware, glassware, service equipment, and other operational items throughout the facility Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion Ability to communicate effectively with guests and team members in a fast-paced restaurant environment Ability to work in varying temperatures, crowded conditions, and a high-volume service environment We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law. We use eVerify to confirm U.S. Employment eligibility.

Let's get Fired Up!For this position, pay will be variable by location - See additional job details and benefits belowCombining quality and bold FLAVOR starts with our Line Cooks. Get our Guests Fired Up by…Prepares high quality food items to orderFollows recipes and presentation guidelinesEnsures

Job Description Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. We are seeking disciplined, fast, and reliable Dishwashers to join our opening team. At Ezio’s, the dish team plays a critical role in keeping the kitchen running efficiently and upholding our standard of excellence. This is a great entry point into a professional kitchen with growth potential for the right individuals. Experience is required, but a positive attitude is more important. We’re Looking For: • Candidates who work fast and clean, always staying ahead of the curve, • People who take initiative ask for side projects, support the chefs, and stay engaged, • Individuals who are eager to grow within a respected, quality-driven restaurant group Requirements and Responsibilities: • Maintain a clean and organized dish area at all times, • Follow proper sanitation practices, including 3-bin systems and chemical handling, • Regularly sweep, squeegee, take out trash, and assist in deep cleaning tasks, • Communicate with chefs about dish station needs (chemicals, repairs, restocking), • Support the kitchen team with prep or cleaning projects when needed, • Work collaboratively and maintain a positive attitude in a fast-paced environment, • Must be able to follow verbal directions and adapt in a busy, team-oriented kitchen, • Must be able to stand for long periods (8+ hours) and lift up to 50 pounds, • Able to work nights, weekends, and holidays as needed, • Punctual, reliable, and respectful of the team and workspace

Job Description Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As a Dishwasher at STK Steakhouse, you will be a key part of our kitchen team, ensuring that our culinary operations run smoothly and efficiently. Your mission is to maintain cleanliness, organization, and sanitation standards while supporting the BOH team in delivering an exceptional dining experience. Key Responsibilities • Wash and sanitize dishes, glassware, utensils, pots, and pans efficiently and consistently, • Maintain cleanliness and organization in dishwashing areas, kitchen stations, and storage spaces, • Operate dishwashing machines and ensure they are stocked with proper chemicals, • Assist with removal of trash and recycling, ensuring proper waste disposal procedures are followed, • Keep kitchen floors, drains, and workstations clean and free of hazards, • Ensure all kitchen tools and equipment are properly stored and ready for use, • Work collaboratively with the BOH team to keep service running smoothly, • Follow health department sanitation requirements and adhere to safety guidelines, • Assist with basic prep work and food handling as needed, • Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We’re Looking For • Previous experience as a dishwasher or in a kitchen support role preferred but not required, • Ability to work efficiently in a fast-paced, high-volume environment, • Strong attention to detail and commitment to cleanliness and organization, • Willingness to support the BOH team and contribute to overall kitchen success, • Must be able to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays, • Positive attitude, strong work ethic, and a team-first mentality Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION SUMMARY RDG is recruiting General Managers for placement across its Florida venues, including new restaurant openings. The General Manager owns day-to-day operations of an assigned venue — labor and scheduling, cost control, budget attainment, luxury service standards, and development of the management team — in a high-volume upscale dining environment. Candidates must be open to property location and assignment, and flexibility is essential; this role reports to a Director, Operations or the VP, Operations. KEY RESPONSIBILITIES • Operations & Compliance, • Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team., • Ensure compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety and security policy., • Maintain equipment, facility, and grounds through a preventive maintenance plan built to company standard., • Maintain the highest level of safety, security, sanitation, and cleanliness of the facility., • Facilitate safe work behaviors across the team to protect both team members and guests., • Financial & Cost Control, • Control profit and loss and attain budget by following cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking corrective action., • Control cash, credit, and other receipts following company cash handling and reconciliation procedures., • Guest Experience, • Deliver food quality and full guest satisfaction in a luxury, upscale dining environment., • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards, acting with urgency and remaining friendly, professional, and engaged., • Provide a warm and welcoming atmosphere with attentive, detailed, and courteous service., • Interact proactively with guests and members to build loyalty and face and name recognition., • Resolve guest complaints with poise and professionalism., • Measure and evaluate service through restaurant service audits and guest and team member feedback., • Maintain working knowledge of the assigned venue's market and surrounding restaurants, businesses, and hotels., • Team Leadership, • Recruit, interview, and hire the front-of-house team; conduct performance reviews, administer discipline, motivate, and train., • Manage and train multiple Assistant General Managers, Floor Managers, and Captains., • Manage team accountability and conduct quarterly restaurant staff evaluations., • Instill a culture of excellence and inspire confidence throughout the team through strong leadership., • Partner with Human Resources on coaching and Learning & Development opportunities., • Maintain good rapport with vendors to ensure quality and consistency., • Make sound decisions that protect the venue and the company in instances of urgency., • Openings & Brand Programs, • Partner with the corporate team on the new opening critical path, including recruitment and training., • Execute corporate and marketing programs completely and on time. REQUIREMENTS & QUALIFICATIONS • Required, • A minimum of 10 years as a Director or General Manager in a fine dining, luxury, high-volume, cocktail bar or lounge venue setting., • Extensive background in luxury dining service standards., • Bachelor's degree in Business Administration, Hotel & Restaurant Administration, or a related field, or an equivalent combination of education and experience., • State-compliant food handler certification., • Open to relocation and to supporting a venue on a temporary or permanent basis based on operational needs., • Availability for a varying schedule inclusive of days, nights, weekends, and holidays., • Preferred, • Previous experience with new builds or restaurant openings., • Competencies, • Detail-oriented, with effective written, verbal, and interpersonal communication., • Able to multitask and manage time across competing priorities., • Team player, self-motivated, and performance-driven., • Punctual, with regular and reliable attendance., • Maintains confidentiality of company information. PHYSICAL DEMANDS & WORK ENVIRONMENT • Physical Demands, • Stands and walks throughout the venue for extended periods during service., • Reaches, bends, stoops, and frequently lifts up to 50 pounds., • Performs repetitive-motion office work including typing and extended computer use., • Work Environment, • Fast-paced luxury restaurant, lounge, and bar environment with high guest volume., • Warm and hot weather conditions throughout the shift, in both indoor and outdoor settings., • Exposure to high-volume music at various intervals., • Varying schedule inclusive of days, nights, weekends, and holidays., • Willingness to travel and relocate to an RDG venue based on operational needs.The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Job Title: Bartender Reports To: FOH Manager / General Manager Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. As a Bartender at Ezio’s, you’ll help create a refined yet welcoming bar experience rooted in technique, knowledge, and hospitality. You’ll craft both classic and house cocktails, guide guests through our natural wine and spirits offerings, and help shape the energy of the bar. We’re looking for individuals who are passionate, poised, and service-driven — with a genuine desire to grow in a beverage-focused environment. Qualifications: • 2+ years of bartending experience in a high-volume or fine dining environment, • Strong knowledge of classic cocktails, spirits, and bar technique, • Familiarity with or interest in natural wine and Italian liqueurs, • A polished, professional demeanor with a positive, team-oriented attitude, • Clear communication skills and the ability to stay calm under pressure, • A passion for hospitality, learning, and contributing to a strong team dynamic, • A working knowledge of fine dining service standards, paired with warmth and approachability, • A sense of urgency, attention to detail, and the ability to multitask under pressure, • A team-first mentality and willingness to support all roles on the floor. Duties and Responsibilities: • Prepare and serve elevated classic and signature cocktails with consistency and precision, • Guide guests through the menu with confidence and enthusiasm, • Stay current on all food, beverage, and wine offerings (menu knowledge is key) · Maintain clean, organized, and well-stocked bar setup · Execute proper steps of service with efficiency, professionalism, and warmth • Execute clear and effective communication with the kitchen and FOH team Physical Requirements: • Able to stand and walk for extended periods (6+ hours), • Able to lift up to 50 pounds occasionally, and 15 pounds regularly, • Able to reach, bend, carry, and perform other physical tasks as needed What We Offer: • Competitive hourly pay + tips, • Opportunities for growth and advancement, • Staff education on food, wine, and service, • A respectful, professional, and positive work culture, • Employee discounts and potential benefits This is an opportunity to join a high-performing team where food, wine, and guest experience are treated with equal reverence. We’re looking for experienced genuine hospitality professionals with a positive attitude and a drive to create memorable experiences for every guest. -If this is you, we’d love to hear from you.

Director, Restaurant Operations. The Director, Restaurant Operations leads daily operations of an assigned luxury venue, owning financial performance, guest and member satisfaction, and development of the management team. Direct daily operations of an assigned property, which may include multiple ou

Job Description Job Title: Host Reports To: FOH Manager / General Manager Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. As a Host at Ezio’s, you are the first and last impression of the guest experience. Your role goes beyond seating tables, you will manage flow, support guest communication, and help maintain a polished, welcoming atmosphere. This is an ideal position for someone who is warm, organized, and passionate about hospitality at the highest level. Qualifications: • 1+ year of restaurant experience, preferably in fine dining or high-volume settings, • Commitment to hospitality and a love for creating memorable guest experiences, • Experience with Resy, OpenTable or similar reservation platforms preferred, • Excellent communication skills and attention to detail, • Ability to stay organized, calm, and friendly in a fast-paced environment, • A polished appearance and professional demeanor, • Ability to multitask, problem-solve, and adapt quickly to changing needs, • Team-oriented mindset and a desire to grow within the restaurant, • Flexible availability — evenings, weekends, and holidays as needed, • A team-first mentality and willingness to support all roles on the floor. Duties and Responsibilities: • Greet all guests with professionalism, warmth, and genuine enthusiasm, • Manage reservations and guest flow using booking platforms, • Maintain detailed knowledge of the reservation book, wait times, and VIPs, • Communicate with the FOH team to ensure smooth pacing and accurate seating, • Anticipate guest needs, accommodate special requests, and resolve issues with poise, • Maintain a clean, organized host stand and entry area at all times, • Ensure every guest feels seen, valued, and welcomed from arrival to departure, • Assist in guest recognition and maintain relationships with regulars, • Collaborate closely with managers, servers, and kitchen to deliver seamless service, • Assist with menu knowledge and guest communication when needed, • Attend daily pre-shift meetings and participate actively in team training, • Step in where needed to ensure smooth, seamless service across the dining room Physical Requirements: • Able to stand and walk for extended periods (6+ hours), • Able to lift up to 50 pounds occasionally, and 15 pounds regularly, • Able to reach, bend, carry, and perform other physical tasks as needed What We Offer: • Competitive hourly pay + tips, • Opportunities for growth and advancement, • Staff education on food, wine, and service, • A respectful, professional, and positive work culture, • Employee discounts and potential benefits This is an opportunity to join a high-performing team where food, wine, and guest experience are treated with equal reverence. We’re looking for experienced genuine hospitality professionals with a positive attitude and a drive to create memorable experiences for every guest. -If this is you, we’d love to hear from you.

Job Description Job Title: Floor Manager Reports To: General Manager, Assistant General Manager New fine dining steakhouse in Miami is seeking a polished, hospitality driven Floor Manager to help lead daily front of house operations and deliver a refined and memorable guest experience. Proudly brought to you by the founders of Roberta’s and Foul Witch from NYC. Ezio’s will offer an elevated culinary experience in a stylish yet approachable atmosphere. This role is hands-on and service-focused. The Floor Manager works closely with the General Manager and Assistant General Manager to lead the dining room, mentor staff, and uphold the highest standards of service, professionalism, and operational excellence. The ideal candidate is a natural leader with a strong sense of hospitality, excellent floor presence, and the ability to balance guest experience with operational discipline in a fast-paced, high-volume fine dining environment while working side by side with the team. We’re looking for someone who will embody the brand, is passionate about hospitality, has a positive, solution oriented mindset, and thrives in a fast-paced environment. QUALIFICATIONS • 2+ years of restaurant experience, preferably in fine dining or upscale casual concepts with 1+ years leadership experience, • Strong innate sense of hospitality with a guest-first mindset, • Experience with scheduling, labor and inventory management a plus, • Excellent multitasking and time-management skills, • Proven leadership ability with experience mentoring and developing FOH teams, • Ability to work all FOH stations and lead from the floor during service, • Strong knowledge of service standards, wine, cocktails, and beverage offerings, • Experience managing labor and understanding food and beverage cost controls, • Knowledge of POS systems and restaurant technology, including third-party delivery platforms, • Professional, clear, and productive communication skills, • Experience working in a high-volume restaurant environment, • Flexible availability, including nights, weekends, and holidays, • Food Handlers Certificate that meets local requirements (or willingness to obtain), • Ability to stand for extended periods, lift 50+ pounds, and work in hot and cold conditions DUTIES & RESPONSIBILITIES • Lead the dining room by example, ensuring every guest receives warm, polished, and attentive hospitality, • Uphold and execute Ezio’s service standards, company policies, procedures, and training programs, • Ensure that all guests receive warm and welcoming hospitality, and that the Roberta’s team is exceeding expectations at all times., • Understanding and implementing all company policies, procedures, standards, specifications, guidelines and training programs., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Emphasis on clean sightlines., • Support the GM and AGM in overseeing daily restaurant operations and maintaining seamless service flow, • Take ownership of admin tasks as they arise and are given, • Maintain strong floor presence during service, anticipating guest and staff needs in real time, • Mentor, coach, and develop hourly FOH staff, holding all team members to consistent standards of excellence, • Assist with training and performance management in collaboration with senior leadership, • Foster a positive, professional, and respectful work culture that reflects the Ezio’s brand, • Ensure clean sightlines, impeccable dining room appearance, and adherence to sanitation and safety standards, • Monitor guest feedback and resolve concerns promptly to ensure memorable experiences, • Maintain clear communication between FOH and BOH teams to ensure smooth coordination during service, • Understand all company policies, procedures, standards, specifications, guidelines and training programs., • Ensure compliance with Department of Health standards and ability to confidently guide inspectors during visits, • Oversee safe work habits and support DOH inspection preparedness, • Communicate promptly and professionally via email, text, and internal channels, • Represent the Ezio’s brand with professionalism and integrity in all guest and team interactions

Job DescriptionDescription: Job Title: Pastry Sous Chef Reports To: Executive Pastry Chef / Pastry Chef / Chef de Cuisine Department: Back of House – Pastry Employment Type: Salaried, Exempt Salary: $75-$80k plus bonus and benefits About José Andrés Group and Bazaar Meat Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located at Andaz Miami Beach in the heart of South Beach, the restaurant is a high-energy dining destination for locals and visitors alike. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group, blending culinary creativity with world-class hospitality. José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Pastry Sous Chef is the daily operator and second-in-command of the pastry kitchen. You’ll lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events. Key Responsibilities Production Leadership & Standards • Build and execute daily/weekly production plans; set pars and assign station tasks to meet covers, banquets, and retail/pastry case needs., • Uphold standardized recipes, textures, bakes, and finishes; run tastings and provide real-time coaching., • Maintain version control for specs and SOPs; document changes and train the team accordingly. Service Execution & Plating • Set and run the pastry service station; coordinate with expo on coursing and ticket times., • Ensure plate presentations meet brand standards (temperature, texture, garnish, cleanliness)., • Lead “fix-now” recovery for remakes and special requests (allergies/dietary). Menu Support, R&D & Seasonality • Partner with the Executive Pastry Chef on seasonal features, tastings, and rollouts; ensure mise en place and training precede launch., • Provide data-informed feedback on sales mix, yields, and waste to refine offerings. Food Safety, Sanitation & Compliance • Enforce DOH/HACCP standards: cooling logs, hot/cold holding, allergen and cross-contact controls, and personal hygiene., • Maintain cleaning schedules for equipment, smallwares, walk-ins, and dry storage; ensure safe chemical/PPE use., • Prepare for inspections; correct violations immediately and train to prevent recurrence. Inventory, COGS & Procurement • Own pastry inventory accuracy, yield tracking, and waste logs; verify receiving quality/temperatures and storage by zone., • Build pars and place/track orders (dairy, dry goods, chocolate, fruit, décor); safeguard portioning and batch sizes to meet COGS targets., • Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. People Leadership & Training • Recruit, onboard, and develop pastry cooks; deliver timely, documented feedback and recognition., • Cross-train the team across stations (lamination, entremets, plated desserts, viennoiserie as applicable)., • Foster a respectful, inclusive, learning-focused culture with strong communication and professionalism. Equipment, Facilities & R&M • Ensure proper use and daily care of mixers, sheeters, proofers, combi/ deck ovens, blast chillers, tempering machines, dehydrators, and small tools., • Perform basic maintenance and calibration (scales, thermometers); tag out unsafe equipment and submit/track work orders. Events, Banquets & Openings (as applicable) • Execute BEOs and tastings to spec, on time and to cost; stage pulls and timelines for large programs., • Support openings/seasonal transitions with hiring, training, prep builds, and stabilization. Requirements: Required Qualifications • 4–6+ years professional pastry/bakery experience with 1–2+ years in a lead or sous role (upscale/fine dining or hotel preferred)., • Mastery of core pastry techniques (mixing methods, lamination, custards/mousses, chocolate tempering, icings/glazes, doughs/batters) and strong plating skills., • Demonstrated success leading teams, managing production schedules, and controlling inventory/COGS., • Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Organized, calm under pressure, and an effective communicator; proficient with Google Workspace and KDS/POS basics., • Schedule flexibility (early mornings, nights, weekends, holidays). Working Conditions & Physical Requirements • Stand/move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions., • Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment)., • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required. In Return, We Offer You • Competitive compensation with performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings program, • Employee dining and partner discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.