Waste management jobs in Miami, Florida - Page 2Crear alertas

Job Description POSITION PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures., • Manage Banquet event orders ., • Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching., • Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly, • Develop new menu concepts. Prepare, test, and cost out new menu items., • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste., • Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs., • Review the upcoming days’ menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures., • Ensure that kitchen is prepared for the upcoming days’ work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment., • Assist sales, catering, and banquet staffs with banquets, parties and other special events., • Assist in cooking and food preparation as required., • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services., • Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional – up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: N/A SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

Job Description Job Title: Seasonal Beauty Advisor Reports to: Store Manager Location: Retail Field Who You Are: Embark on a serene journey as a Seasonal Beauty Advisor with L’Occitane. Our Beauty Advisor’s immerse your senses in the warmth of Provence through personalized beauty moments. Our goal is to form genuine, trusted relationships with each guest while experiencing luxury through our iconic products. We are seeking an individual passionate about creating a sensory oasis within our beauty space. You will choreograph an experience that lingers in the memory of everyone entering our iconic yellow doors. The Fundamentals of What You’ll Do: • Be the Host: Create every guest as if they were a cherished guest in your home, extending warm hospitality and offering a sensorial experience that fosters genuine connections., • Prioritize Guest Experience: Anticipate the needs of your guests and strive to exceed their expectations., • Keep an Open Mind: Welcome feedback openly, presume positive intentions, and maintain a growth-oriented mindset., • Let Success Drive You: Support & assist with all store operations, policies, and procedures, you are encouraged to take the initiative by solving problems and putting the customer's needs first., • Foster a Team Culture: Offer direction, mentorship, and encouragement to your colleagues cultivating a team culture that is both positive and inclusive., • Communicate with Care: Collaborate and be varied with communication styles as well as individual personalities within the team. We value hearing from individuals who possess: • Strong communication skills and creative problem-solving ability., • Entrepreneurial attitude with a background in a sales-driven environment, • Mindset focused on customer satisfaction (internal and external customers), • Interest in skincare, body care and fragrance is beneficial., • Adaptability and flexibility are recommended, • Basic Technology Skills Who We Are: We are committed to the Planet. We contribute to the company's waste reduction targets through their support of related in-store initiatives, such as our in-store recycling program, following inventory management guidelines to reduce product waste, and eliminating the purchase of single-use plastics, as well as by promoting our refill products to heat targets. All Applicants: L'Occitane's Privacy Statement United States Applicants Only: Employee Rights FMLA: Posters FMLA Special Rules for Returning Military Members (USERRA) Powered by JazzHR F850HfopV1

Job Description MIKA is Chef Michael White’s first standalone Florida restaurant, offering a refined yet approachable Mediterranean-coastal dining experience. The cuisine blends Riviera-inspired flavors, fresh seafood, handmade pastas, vegetables from local purveyors, and warm hospitality. As a CDP at MIKA, you’ll play a key role in delivering the high-standards and flavor-driven dishes that define the brand. Key Responsibilities * Oversee and manage your assigned station (for example: grill, sauté, pasta, fish, vegetable, cold station) during prep and service, ensuring all dishes meet MIKA’s presentation, portioning and quality standards. * Prepare food and execute menu items according to recipes, plating guidelines and Chef White’s vision — ensuring consistency in flavor, texture and aesthetics. * Maintain mise-en place for your station: before service have all ingredients prepped, equipment ready, and during service keep the station stocked, organised and clean. * Supervise, train and support junior kitchen staff (commis, line cooks) working in your section; delegate tasks appropriately and monitor productivity and quality. * Monitor ingredient usage, control waste, assist in inventory and communicate shortages or product quality issues to Sous Chef/Leadership. * Operate and maintain equipment in your station safely and cleanly; ensure all food safety, sanitation, storage and handling protocols (including HACCP standards) are followed. * Collaborate with other stations, dishwasher/order expeditor teams, and front-of-house kitchen leadership to ensure seamless service flow and timely dish delivery. * Maintain professional kitchen appearance and personal presentation, adhere to grooming and uniform standards. * Assist with menu presentation, seasonal updates, recipe tweaks and special event service when requested by the Chef de Cuisine or Sous Chef. * Participate in station setup, line-checks, shift handovers, end-of-day closing duties and cleaning of work area. * Help maintain a positive, respectful, team-oriented kitchen culture that aligns with MIKA’s hospitality values. Qualifications & Attributes * Proven experience (ideally 2-4 years+) as a Chef de Partie (CDP) or advanced line cook in a busy, high-quality restaurant kitchen. Hotel and Restaurant Academy+2Indeed+2 * Strong culinary skills specific to your station (grill, pasta, fish, sauté, etc) with a demonstrated ability to prepare and present food at an elevated level. * Excellent organizational, time-management and multitasking skills — able to maintain composure under high pressure, service-peak conditions. * Leadership capability: able to supervise, train and motivate team members in your station and maintain quality standards across multiple shifts. * Thorough knowledge of food safety, sanitation practices, proper storage, portion control, quality control, and kitchen hygiene protocols. TravelClick Web Solutions * Flexibility to work evenings, weekends and holidays; ability to stand for extended periods, lift/handle heavy supplies (~50 lbs), work in hot environment, and wear full uniform. * A positive, proactive attitude, open to feedback and continuous learning — eager to contribute to the vision of Chef Michael White and the MIKA team. * Culinary diploma or equivalent experience is preferred but not strictly required if experience meets the standard. What We Offer * The opportunity to work with Chef Michael White’s distinguished concept in one of South Florida’s rising culinary destinations. * A creative, chef-driven kitchen environment with strong hospitality culture and opportunities for skill enhancement and career growth. * Competitive hourly wage (or salary) plus tips/bonus structure (as per service model). * Kitchen staff meals, uniform provided (or allowance), staff discounts. * A dynamic kitchen with high-standards, culinary passion, and the chance to contribute to an elevated Mediterranean-coastal dining experience. Powered by JazzHR ixcs7DjnQU

Job Description The Sous Chef at L'Atelier is responsible for leading daily kitchen execution while supporting the Executive Chef in maintaining culinary standards, operational discipline, and team development. This role requires strong command of Italian cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen. Your Responsibilities: * Lead daily kitchen operations including prep, production, and service execution, ensuring consistency, quality, and timing. * Act as the primary point of leadership on the line during service, maintaining control, focus, and communication in high-volume periods. * Support the Executive Chef and Chef de Cuisine with menu planning, recipe execution, and seasonal specials rooted in Italian tradition. * Train, mentor, and hold kitchen staff accountable to technique, standards, and professionalism. * Oversee ordering, inventory awareness, and proper storage to maintain product quality, cost discipline, and minimal waste. * Ensure full compliance with health, safety, sanitation, and HACCP standards at all times. * Drive efficiency and productivity across the kitchen by organizing prep, staffing, and station flow. * Support scheduling, prep planning, and daily task assignment as directed by culinary leadership. * Uphold SEIA culinary standards, discipline, and professionalism at all times. * Support opening and closing kitchen procedures as assigned. Your Qualifications: • 5+ years of experience in a professional kitchen environment, preferably Italian-focused or fine dining., • Strong culinary foundation with deep knowledge of Italian cuisine and cooking techniques., • Proven leadership experience with the ability to lead teams calmly and effectively during service., • Strong organizational skills, time management, and attention to detail., • Clear communication skills and ability to collaborate across kitchen leadership roles., • Ability to thrive in a fast-paced, high-pressure kitchen environment., • Flexible availability, including evenings, weekends, and holidays., • Genuine passion for Italian cuisine, leadership, and culinary excellence. What We Offer: * Comprehensive Medical, Dental, and Vision Insurance * Pre-Tax Commuter Benefits * Employee Assistance Program * Pet Insurance Discounts * Benefits Hub Discounts * Family Meal Provided Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC. We use eVerify to confirm U.S. Employment eligibility.

Job Description Employee is required for maintaining the clean and neat appearance of all assigned areas. In addition, the employee is responsible for reporting all problems to the Chief Engineer, including problem items that may not be in the list of responsibilities. Team work is expected from every employee. This description and quantity of duties is subject to change at any time by Management. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -Clean hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, common rooms (party room, children’s play room, fitness center) and other work areas so that health standards are met. -Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners, shampooers, etc. -Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas. -Carry toilet items, and cleaning supplies, using wheeled carts. -Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing machines. -Dust and polish furniture and equipment. -Keep storage areas and carts well-stocked, clean, and tidy. -Remove debris from driveways, garages, and swimming pool areas. -Wash windows, walls, ceilings, and woodwork, waxing and polishing as necessary. -Report any and all maintenance items that include, but is not limited to, burned out lights, leaks, broken equipment to the Building Maintenance Department. -Disinfect equipment and supplies, using germicides or steam-operated sterilizers. -Dust window blinds. -Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment. -Observe precautions required to protect Residents, guests and property, and report damage, theft, and found articles to supervisors. -Prepare rooms for meetings, and arrange decorations, and furniture for social or business functions. -Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment. -Properly utilize new equipment and follow safety procedures prior to using this equipment. -Respond to emergency maintenance requests as required. Work Environment The housekeeper performs their work in a residential environment. While primarily responsible for the cleaning of common areas and waiting areas, they will need to have the ability to work around chemical cleaning solutions. Position requires occasional exposure to the outdoor climate and weather conditions. Physical Demands • Ability to stand for extended periods of time, walk and climb stairs, climb ladders, crawl in small and tight spaces; stoop and/or kneel; lift and/or move and/or carry up to 20 pounds in the work environment. • Ability to push cleaning equipment up to 30 lbs., • Ability to handle, finger, grasp and feel objects and equipment., • Ability to reach with hands and arms., • Ability to repeat various motions with the wrists, hands and fingers. Position Type/Expected Hours of Work Wednesday - Sunday 8:30am to 5:00pm with a 30 minute break. Non-exempt position (hourly) and the schedule will be determine at each property/location to suit the business needs of the community. This schedule may change to accommodate the business needs of the property. Required Education and Experience • Minimum 2 years experience working in the role of housekeeper, janitor, or porter for a residential building., • Knowledge of cleaning and sanitation products and how to properly use them., • Ability to use standard cleaning equipment within a residential building; vacuum cleaner, floor polisher, cleaning cart, etc. • Must have the ability to react and address all emergency situations in a timely manner., • Effective written and verbal communication skills. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Description The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor financial performance. Ideal candidate is able to foster an environment of enthusiasm and professionalism, with a constant pursuit of excellence. Able to confidently lead expansion into future dinner service. Qualities: • Strong leadership and team building skills; effective and clear communication; composure under pressure, • Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with excitement to elevate the egg and daytime cuisine and a determination to be culinarily nationally and globally recognized, • Robust financial acumen with the proven ability to oversee cost control, labor management, and profitability, • Strong attention to detail, professionalism, sense of urgency, organizational skills, and efficiency, • Minimum 5 years experience in a progressive, culinary-driven, well-rated restaurant, • At least 2 years as chef de cuisine or higher, • Degree in culinary arts is a plus, • Valid food safety manager cardCompany DescriptionALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.ALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. Qualifications: Essential: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations Essential: • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize, and delegate work assignments., • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure to meet production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line., • Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to differentiate dates, • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to supervise, train, and direct employees; give corrections when needed., • Ability to plan and produce centerpiece displays and banquet trays and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely., • Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance., • Ensure that staff reports as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete and review priorities., • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that must be requisitioned for the days tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform the Executive Chef of any shortages before the item runs out., • Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions., • Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests., • Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards to make clean-up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label, and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all line cooks' assignments are completed before they sign out, • Review the status of work and follow-up actions required with the Executive Chef before leaving., • Document pertinent information in the logbook., • Successful completion of the training/certification process., • Write schedules according to the forecasted budget and have them approved by the Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc., • Menu tasting for the restaurant., • Review Guest feedback periodically., • Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: • Conduct a daily line-up; cover the fundamental and corporate commitment to excellence., • Ensure quality at all times., • Follow through with paperwork on time., • Attend Sous chef meetings, leaders meetings, etc., • Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems., • Schedule correctly and ensure there is no unapproved Overtime., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure the work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work., • Adjust standard production quantities depending on the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure a daily inventory of all meat, fish, produce, and freezer items is kept., • All perishable food items must be wrapped and dated., • Document all tardiness and absences on the day of the occurrence., • Review documentation with the respective employees promptly and follow progressive discipline procedures., • Check all line employees mise-en-place and verify that the line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor all staff to ensure that they perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Follow the maintenance program and cleaning schedule, • Perform duties in other areas of the kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and off-premise functions, • Research new products, menu items, and display presentations 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. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job Description The Tennis Court Groundskeeper is responsible for maintaining the Clay Court Tennis Facility at an Ultra Luxury Residential Condo Association. They greet members and guests in a friendly and courteous manner while making sure the courts are clean and organized and in great playing condition while ensuring safe play on the courts. As a team member of KW PROPERTY MANAGEMENT & CONSULTING, you are expected to understand and support the mission statement of the company and practice our GREAT values every day. These values include but are not limited to greeting and smiling; showing respect with name recognition and eye contact; accepting the empowerment to exceed everyone's expectations and showing enthusiasm for your position and duties; being accountable to show a positive attitude and accountable for your actions; and be trustworthy in your duties and transparent in everything you do. These are our GREAT values and part of your work practices and expected as part of your daily activities while working at KW Property Management and Consulting. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Job Duties: • Greets all members and their guests, maintaining the highest quality of customer service, • Develop positive relationships with members, offering guidance and answering questions about the tennis operations, • Maintains the tennis courts and equipment in proper condition by performing daily duties including cleaning and sweeping playing surfaces, ensuring adequate supply of sweat towels, balls and rackets, and ball picking, • Report all maintenance items which include, but is not limited to, burned out lights, broken property or equipment to the Property Operations Manager, • Ensure all work areas are neat, clean, and free of trash, debris, and waste, • Observes and enforces all rules, regulations, and procedures of the facility and report violations to the Property Operations Manager, • Performs other related duties as needed This position has no supervisory responsibilities. Job Requirements: • Prior experience in a related position and knowledge of how to take proper care of Clay Tennis Courts., • Ability and experience to use machinery & Tools for Clay Courts, like Har-Tru rollers and Har Tru Stainless Steel Bristle Drag Brush-TOW equipment, • Great customer service skills and experience interacting with residents and guests or customers, • Preferred Education and Experience; a high school diploma or equivalent., • Bilingual (English and Spanish) preferred Physical Conditions: This position will be primarily outdoors; exposed to outdoor weather conditions; primarily heat and occasional cold weather. While performing the duties of this job, the employee is regularly required to exercise, move, jump, stand and use hands and fingers to handle, or feel. The employee is frequently required to reach with hands and arms and talk or hear. Occasionally required to sit; walk; climb or balance; and stoop, kneel, crouch, or crawl. May lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. This is non-exempt position (hourly). Days and hours of work are determined at the property to satisfy the needs of the community. No travel is expected for this position. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job DescriptionOur Management Company is seeking a bi-lingual (English and Spanish) and experienced, serious, hardworking, reliable, and highly motivated Maintenance/ Handy man, able to work on computers and cameras, to join our team at one of our properties in Plantation. Our maintenance position must ensure that all equipment is functional and properly maintained. Must take charge and be pro-active. Our maintenance man must have exemplary conduct and be professional in a manner consistent with the values and mission of the Association. He must perform all responsibilities while demonstrating outstanding customer service skills as they relate to this function. Our maintenance man must be able to work independently and take charge while working with others. ESSENTIAL RESPONSIBILITIES: Maintains a safe and secure environment throughout the property. Maintains disaster preparedness by identifying potential problems, developing, response plans, and managing crises. Follow instructions and complete work orders issued by Manager. On-call availability for emergencies and projects as assigned by property manager. Replace the bags located for the collection of waste for dogs and cats throughout the Community. Pressure cleaning of common areas as needed. Requests materials, tools, and supplies needed for a job. Follows safety procedures and maintains a safe work environment. Ability to properly utilize new equipment and other tools such as pressure cleaner, golf carts while following safety procedures prior to using this equipment. Maintains Golf carts, i.e., by making periodic oil change, etc. Able to assess other repair needs (including evaluating problems to determine whether or not professional assistance or further instruction is needed in order to complete task/repair). 80% of the time will be working outside in the common areas in order to maintain all common grounds, including but not limited to, keeping grounds free of trash and debris. Follow the waste management company while they are on the property picking up after trash/debris that fall out of the truck, Daily inspection of the exterior common ground areas, including but not limited to, the entrance of the property, swimming pool and childrens playground that should always remain clean, using a blower to clear dry leaves. Clean and maintain the bathrooms and showers in the pool area. Replenish hand soap, toilet paper and paper towels. Be responsible for keeping an inventory of supplies and ordering supplies as needed from management. Align pool furniture in the pool area and clean pool furniture. Maintain the pool deck area. Inspect and oversee the work done by the pool company three times a week. Ensure the log is signed every time they come to clean the pool. Ensure the filters are properly cleaned and that pool gutters are free of leaves. Oversee the work performed by the landscaping company and communicate to Management if the work being performed is not satisfactory. Paint as needed side curbs once a year. Perform small Landscaping projects. Touch-up of common areas as needed. SKILLS, KNOWLEDGE & ABILITIES REQUIRED: Education/Training/Certifications/Licenses: High school diploma or equivalency preferred. Maintains current knowledge in the field of maintenance repairs. Experience/Knowledge/Skills: Must possess strong maintenance and repair skills including painting and carpentry. Plumbing and electricity skills preferred. Requires a minimum of three (3) to five (5) years general experience in maintenance or handy work. Effective written and verbal communication skills. Strong customer service, communication and interpersonal skills required. Language requirements: English is a must. Bilingual English and Spanish preferred Availability requirements: Monday-Friday 7:30AM- 4PM. Must be available after hours and holidays in order to respond to emergencies. Must be willing and available to work overtime if needed. Physical Requirements: Ability to lift up to 50 lbs. while following appropriate safety procedures. Work in an upright standing position for long periods of time; be able to reach overhead; have full range of mobility in upper and lower body. Be able to work in various positions, including, but not limited to, stooping, standing, bending over, sitting, kneeling, and squatting for extended periods of time, climbing stairs, navigating the property/building quickly and easily as required to meet the job functions. Ability to work in different environmental working conditions (e.g., heat, cold, wind, rain, humidity) Repeat various motions with the wrists, hands, and fingers. Communicate, receive, and exchange ideas and information by means of the spoken and written word Maintain a valid Florida drivers license. Job Type: Full-Time

Job Description The Housekeeping Supervisor will be in charge of supervising all housekeeping team members and is responsible for maintaining the clean and neat appearance of all assigned areas. In addition, the team member is the key liaison between housekeeping team and the property's Operations Manager/Property Manager. Teamwork is expected and required at all times. The requirements listed below are representative of the knowledge, skill, and/or ability required for this position; however, this description and quantity of duties is subject to change at any time by the Operations Manager. Job Complexity & Critical Skills As a key employee liaison between the client and KWPM services & internal support staff, the Housekeeping Supervisor must perform the job duties with a view toward projecting a professional and competent image: Service to the customer in a friendly and outgoing manner is essential, while timeliness and professional appearance are key. The position is fundamental to the operational functions of the Property and as such requires established organizational skills, with attention to detail and solid time management, and good interpersonal skills. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Supervise and assign tasks to the housekeeping staff., • Order, maintain, and keep full stock of housekeeping supplies needed to complete work., • Maintain all work and common areas clean and free from debris., • Supervise trash pickup of all common areas and property., • Report deficiencies and repair needs around the property as observed., • Clean hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, common rooms (party room, children’s play room, fitness center) and other work areas so that health standards are met., • Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners and/or shampooers., • Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas., • Carry toilet items, and cleaning supplies, using wheeled carts., • Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing machines., • Dust and polish furniture and equipment., • Keep storage areas and carts well stocked, clean, and tidy., • Remove debris from driveways, garages, and swimming pool areas., • Wash windows, walls, ceilings, and woodwork, waxing and polishing as necessary., • Report any and all maintenance items that include, but is not limited to, burned out lights, leaks, broken equipment to the Building Maintenance Department., • Disinfect equipment and supplies, using germicides or steam-operated sterilizers., • Dust window blinds., • Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment., • Observe precautions required to protect Residents, guests and property, and report damage, theft, and found articles to supervisors., • Prepare rooms for meetings, and arrange decorations, and furniture for social or business functions., • Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment., • Properly utilize new equipment and follow safety procedures prior to using this equipment. Work Environment The Housekeeping Supervisor performs their work in a residential environment. While primarily responsible for the cleaning of common areas and waiting areas, they will need to have the ability to work around chemical cleaning solutions. Position requires occasional exposure to the outdoor climate and weather conditions. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • Ability to stand for extended periods of time, walk and climb stairs, climb ladders, crawl in small and tight spaces; stoop and/or kneel; lift and/or move and/or carry up to 20 pounds in the work environment., • Ability to push cleaning equipment up to 30 lbs., • Ability to handle, finger, grasp and feel objects and equipment., • Ability to reach with hands and arms. Required Education and Experience • Prior experience in a related position., • Minimum 3 years’ experience working in the role of housekeeper, janitor, or porter for a residential building., • At least one-year experience in managing and supervising a housekeeping department., • Knowledge of cleaning and sanitation products and how to properly use them., • Ability to use standard cleaning equipment within a residential building; vacuum cleaner, floor polisher, cleaning cart, etc., • Must have the ability to react and address all emergencies in a timely manner.

Job DescriptionCorona Beach House, located in Miami International Airport, is seeking a talented Sous Chef to join the team! JOB OVERVIEW: Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train and monitor performance of line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 1-2 years experience as a Supervisor, Sous Chef or Chef at a 5 star restaurant, • 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, • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize and delegate work assignments., • Ability to be clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line., • Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards is met., • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions., • Ability to supervise, train and direct employees; give correction when needed., • Ability to plan and produce centerpiece displays and banquet trays, and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Meet with Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete, review priorities., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that need to be requisitioned for the days tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary., • Prepare and produce all menu items for designated banquet function., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform Chef de Cuisine of any shortages before the item runs out., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that Service Staff are informed menu items serve and amount of available for the meal period and functions., • Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests., • Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food cost., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards in order to make clean up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all banquet cooks assignments are completed before they sign out, • Review status of work and follow-up actions required with the Executive Sous Chef before leaving., • Document pertinent information in logbook., • Successful completion of the training/certification process., • Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Plate up banquet meals as assigned., • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference., • Menu tasting for restaurant., • Review Meeting planner feedback periodically., • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. KITCHEN FUNCTIONS: • Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc., • Ensure quality at all times., • Follow through with paperwork in a timely manner., • Attend Sous chef meetings, leaders' meetings etc., • Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems., • Schedule correctly and ensure there is no unapproved Over Time., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work., • Adjust standard production quantities depending upon the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure that a daily inventory is kept of all meat, fish, produce and freezer items., • All perishable food items must be wrapped and dated., • Document all tardiness and absences the day of the occurrence., • Review documentation with respective employee in a timely manner and follow progressive discipline procedures., • Check all line employee's mise-en-place and verify line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor that all staff perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Be on time, ready to work and set an example for all employees to follow.SECONDARY FUNCTIONS:, • Follow maintenance program and cleaning schedule, • Perform duties in other areas of kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and at off premise functions, • Research new products, menu items and display presentations 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. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time (SALARIED POSITIONS ONLY), • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Promote, work and act in a manner consistent with the mission, vision and values of the company, • Lead BOH team to promote, work and act in a manner consistent with the mission, vision and values of the company, • Supervise the training, managing, coaching, counseling and performance evaluation of the BOH team, all Temaki Chefs, Jr. Sous Chef, Porter/Receiver Team, • Work in conjunction with BOH Manager, • Maintain positive and professional relations with vendors and staff, • Ensure that no members of staff are permitted to work if they are not suitably dressed and groomed, • Maintain temperature logs and shellfish tag records, • Inform Executive Sous Chef of any maintenance or repairs needed, • Oversee methods of preparation, portion sizes and timeliness of food preparation; control food and its usage to minimize waste, • Ensure that all items are prepared properly and timely for service daily, • Inspect food from vendors to ensure product is of the highest level of quality and consistent with requested order, • Conduct line checks multiple times per shift to ensure DOH compliance; Address all DOH violations immediately; Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards, • Maintain clean Facility including but not limited to the Kitchen, Dish Area, Storage Rooms, Refrigeration Units, Locker Room, et al, • Ensure that all daily checklists are completed by Chefs, and/or Head Temaki Chef and that all items are certified, • Promote and practice safe work habits through trainings, education and day-to-day management; Identify potential safety hazards; Follow the proper reporting procedure, conduct initial investigation and determine the root cause of safety incidents in the interest of maintaining a safe work environment, • Assist ESC in training of Front of House staff as it pertains to menu and food knowledge, • Inspect supplies, equipment and work areas as well as observe workers and work procedures to ensure compliance to established standards, • Assist ESC in maintaining kitchen equipment; schedule repairs and additional maintenance as needed, • Able to execute all positions’ duties and responsibilities under their purview, • Complete daily product inventory and orders, ensure proper product amounts are maintained to limit waste/spoilage, • Supervise and facilitate end of period inventory, • Adhere to all Standard Operating Procedures, • Able to complete all administrative responsibilities in a time frame defined by the Corporate Chef team including, but not limited to the following:, • Daily Manager Log, • Daily Line Checks (including Photos), • Inventory, • Ordering, • Email Confirmations/Replies (within 24 hours), • Completing Tasks as Scheduled in Calendar Invites, • Project Submission, • Topics List for Weekly Meeting, • Completing Staff Training Exercises as Defined in Training Paths, • Commissary Ordering (as per R365 Commissary Order SOP), • Staying Up to Date on All New Policies & ProceduresREQUIRED KNOWLEDGE/SKILLS/ABILITIES, • Strong culinary skills which include:, • Advanced palate, • Strong spatial reasoning, • Solid sense of timing, • Speed and efficiency, • Finely tuned sensory skills, • Expert knife skills, • Experience costing recipes and recipe input, • Extensive knowledge of culinary techniques, procedures and equipment, • Expert knowledge of DOH Guidelines, • Highly motivated leader who leads with empathy and inspires their team to achieve a high level of performance:, • Able to seamlessly work with different personalities and temperaments, • High attention to detail and maintains high standards for quality, cleanliness, presentation, food safety and efficiency, • Exceptional skill with streamlining processes and procedures from a macro and micro level, • Self-starter who takes complete ownership of their work performance, • Excellent verbal and written communication skills, • Excellent time management skills with a proven ability to meet deadlines, • Ability to solve problems independently and delegate as needed, • Proficient in Google Docs/SheetEXPERIENCE, • 3+ years of culinary experience required, preferably in a Sous Chef capacity or higher within a similar caliber concept

Job Description The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assists in planning, preparing and/or decorating special pastry items as necessary., • Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques., • Stores food properly and safely, making the date and item., • Reports necessary equipment repair and maintenance to a supervisor., • Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved., • Maintains daily production records., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler., • Collaboration Skills., • Customer/client Focus. This position has no supervisory responsibilities. Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of relevant culinary experience., • A minimum of (1) year of experience in a hotel environment., • High school diploma or equivalent., • Culinary degree and/or experience in a hotel or related field preferred., • Must be able to work independently and exercise good judgment to resolve issues., • Flexible schedule. Able to work weekends and holidays. AAP/EEO Statement The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Job Description Key Responsibilities: • To ensure all the equipment and food required for the function(s) are available to the waiters at the appropriate time and to wash and clean all cookware from kitchen production in areas in accordance with our standards., • Ensures appropriate dish area presentation; how to set up, how to clean, chemicals and temperature setting of dish machine., • Clean pots, pans, and all other cookware. All cookware and utensils will be completely cleaned and sanitized., • Keep kitchen floor clean and wash area free of food residue or any other debris., • Knowledge of floor maintenance, equipment used and good knowledge of chemical safety & usage., • Knowledge of dumpster procedures and cardboard., • Waste removal and safe lifting practices associated with waste removal., • Maintain kitchen sanitation in accordance with health department guidelines., • Responsible for appropriate use of facility supplies and equipment to minimize loss and waste., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Previous back of house restaurant experience preferred., • Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities., • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor., • Ability to produce high volumes of work while maintaining quality standards, • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to work around a variety of chemicals and be able to respond to hazardous situations., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs. Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer.

Job Description Job Functions: • Live and embraces American Social Vision and Core Values, • Reports to work on time and prepared for the shift, • Follows all Image and Appearance standards, • Monitors product supply and replenishes stock when necessary., • Reads order tickets and/or listens to what dishes are called to determine what items need to be prepared., • Prioritizes cooking and preparation times of each order to ensure proper pacing of guest meals., • Accommodate guests' special requests., • Prepares food items using recipe, proper portioning, and cooking standards to fulfill guests’ orders., • Uses FIFO procedures to ensure freshness of product and eliminate waste., • High production standards including, consistency, firmness, and temperature of food, • Ensures food is cooked to standards and guests’ specifications, • Ensure proper plate presentation, portioning, and recipe adherence, • Uses proper cooking equipment to prepare food items and to complete food orders, • Cleans station floors, counters, tools, cutting boards, and preparation surfaces using the proper cleaning solutions to ensure station remains sanitized, • Assists other employees as needed, • Demonstrate a helpful, positive attitude at all times to guests and employees, • Understand and adhere to all safety, sanitation, and administrative procedures, • Provide complete and timely communication to other employees throughout the shift, • Is prepared to conduct weekly maintenance duties, • Complete all assigned tasks and duties requested by managers Qualifications: • Minimum of 18 years of age, • Ability to work Late Night shifts, potentially to between 12 AM – 3AM, • Works assigned scheduled shifts, • Food handling certificate required, • Fluent in English; able to speak, read, write, • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to transport items up to 30 pounds, • Remain in stationary position for up to 4 hours throughout work shift, • Satisfactorily communicate with guests, management and co-workers to their May apply in person between 1PM-6PM Monday through Friday at the address below. Please bring a resume with you.

Job Description Emmy Squared Pizza is coming to Coral Gables, FL! Part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company, with over 20 locations in New York City, Westport, Philadelphia, Washington DC, Alexandria, Charlotte, Atlanta, Athens, Birmingham, Louisville, Nashville, and Fort Lauderdale. Emmy Squared Coral Gables is seeking experienced DOUGH/PREP COOKS to join our opening team! Emmy Squared is a growing restaurant company that not only offers advancement opportunities, but a fun work environment, supportive leadership, competitive pay, health benefits for full time employees and delectable menu items you will be proud to serve our guests! Dough/Prep Cook Key Responsibilities: • To prepare specific food items on the menu; ensuring consistency, quality and accuracy of recipes., • Maintain kitchen sanitation in accordance with health department guidelines., • Set up and maintain assigned kitchen workstations., • Responsible for appropriate use of facility supplies and equipment to minimize loss and waste., • Maintain safe food handling procedures at all times., • Stores food properly and safely, marking the date and item., • Reports necessary equipment repair and maintenance to management., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Minimum 1 year experience as a prep cook in a full-service restaurant. Previous dough experience strongly preferred., • Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities, • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor., • Ability to produce high volumes of work while maintaining quality per Emmy Squared standards, • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 35 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.

Job Description Company Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Top-notch benefits: • Paid Sick Time renewed yearly, • Accrued Paid Vacation Time, • Management Referral Program with up to a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values., • Numerous opportunities for growth and advancement, • Full time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match after 12-month employment, • Opportunities to grow your career with a clear path for advancement Position Summary: We are seeking a dedicated and experienced Line Cook to join our culinary team. The ideal candidate will have a passion for cooking, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As a Line Cook, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. Responsibilities: • Work alongside the kitchen team to prepare and cook meals according to established recipes and standards., • Follow food safety and sanitation guidelines., • Maintain a clean and organized work area, up to par with Health Department standards., • Collaborate with team members to ensure efficient and effective service., • Set up and stock stations with all necessary supplies., • Ensure food is prepared and presented in an attractive and appetizing manner., • Assist with the preparation of ingredients and food items for future meals., • Monitor inventory levels and communicate any shortages or needs to the kitchen management., • Handle and store food items appropriately to prevent spoilage and waste., • Adhere to portion control standards and minimize food waste., • 2 years previous experience as a line cook, • Knowledge of cooking techniques, ingredients, and kitchen equipment, • Ability to work in a fast-paced and high-pressure environment, • Positive attitude, team player, and able to work collaboratively with others, • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description Emmy Squared Pizza is coming to Coral Gables, FL! Part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company, with over 20 locations in New York City, Westport, Philadelphia, Washington DC, Alexandria, Charlotte, Atlanta, Athens, Birmingham, Louisville, Nashville, and Fort Lauderdale. Emmy Squared Coral Gables is seeking experienced LINE COOKS to join our opening team! Emmy Squared is a growing restaurant company that not only offers advancement opportunities, but a fun work environment, supportive leadership, competitive pay, health benefits for full time employees and delectable menu items you will be proud to serve our guests! Line Cook Key Responsibilities: • To prepare all food items on the menu; ensuring consistency, quality and accuracy of recipes., • Maintain kitchen sanitation in accordance with health department guidelines., • Set up and maintain assigned kitchen workstations., • Plans food production to coordinate with service hours so that excellence, quality, temperature and appearance of food are preserved., • Responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud., • Maintain safe food handling procedures at all times., • Stores food properly and safely, marking the date and item., • Reports necessary equipment repair and maintenance to management., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Minimum 1 year experience as a line cook in a full-service restaurant. A love for food is a must and pizza knowledge is a plus!, • Knowledge of modern cooking techniques required., • Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities, • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor., • Ability to perform culinary duties, handling guest requests efficiently and to the guests satisfaction., • Ability to produce high volumes of work while maintaining quality per Emmy Squared standards, • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.

Job Description About Us: Rusty Pelican, Miami is an iconic waterfront dining destination, celebrated for its breathtaking views of the Miami skyline, vibrant energy, and unforgettable culinary experiences. Known as the place to celebrate life's most memorable moments, the Rusty Pelican seamlessly blends sophistication, flavor, and fun in a way only Miami can. Our restaurant features a fresh, coastal-inspired menu highlighting the best in locally sourced seafood, premium steaks, and globally influenced small plates-perfect for sharing. Guests enjoy creative craft cocktails, an extensive wine list, and elevated hospitality, whether they're dining al fresco or toasting inside our stunning event spaces. A favorite of locals, celebrities, and visitors alike, Rusty Pelican Miami has earned numerous accolades, including "Most Scenic Restaurant" by OpenTable, "Most Romantic Restaurant" by Thrillist, "Best Sunday Brunch" by Miami New Times, and consistent praise in the Miami food scene. With over $25MM in annual revenue, it's not just a restaurant-it's a landmark. Our mission at Rusty Pelican, Miami is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Responsibilities include, but are not limited to: • Oversee all aspects of daily restaurant operations, including staffing, scheduling, inventory management, and financial performance., • Lead by example, providing guidance and support to staff members to ensure they deliver outstanding service and uphold The Rusty Pelican brand standards., • Monitor the dining room and bar areas to ensure a smooth and efficient flow of service, addressing any issues or concerns in a timely and professional manner., • Train and develop staff members to enhance their skills and foster a culture of excellence and teamwork., • Collaborate with the culinary team to maintain the quality and consistency of menu offerings, ensuring that food and beverage standards are met at all times., • Manage inventory levels and control costs to maximize profitability while minimizing waste and shrinkage., • Build and maintain strong relationships with guests, soliciting feedback and addressing any concerns to ensure a positive dining experience., • Ensure compliance with all health, safety, and sanitation guidelines to maintain a clean and safe environment for guests and staff members., • Minimum of 2 years of experience in restaurant management, preferably in a high-volume, full-service, upscale/polished environment., • Proven track record of delivering exceptional service and achieving financial targets., • Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team of employees., • Excellent communication and organizational skills, with a keen attention to detail., • Solid understanding of restaurant operations, including inventory management, cost control, and guest relations. The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider employment for qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job DescriptionEmmy Squared Coral Gables is now open! We are looking for experienced {Dishwashers} to join our growing team! Part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company, with over 20 locations in New York City, Westport, Philadelphia, Washington DC, Alexandria, Charlotte, Durham, Atlanta, Athens, Birmingham, Louisville, Nashville, and nearby Fort Lauderdale. Emmy Squared is a growing restaurant company that not only offers advancement opportunities, but a fun work environment, supportive leadership, competitive pay, health benefits for full time employees and delectable menu items you will be proud to serve our guests! Dishwasher Key Responsibilities: • To ensure all the equipment and food required for the function(s) are available to the waiters at the appropriate time and to wash and clean all cookware from kitchen production on areas in accordance to Emmy Squared standards., • Ensures appropriate dish area presentation; how to set up, how to clean, chemicals and temperature setting of dish machine., • Clean pots, pans and all other cookware utensils. All cookware and utensils will be completely cleaned and sanitized., • Keep kitchen floor clean and wash area free of food residue or any other debris., • Knowledge of floor maintenance, equipment used and good knowledge of chemical safety & usage., • Knowledge of dumpster procedures and cardboard., • Waste removal and safe lifting practices associated with waste removal., • Maintain kitchen sanitation in accordance with health department guidelines., • Responsible for appropriate use of facility supplies and equipment to minimize loss and waste., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Previous back of house restaurant experience preferred., • Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities., • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor., • Ability to produce high volumes of work while maintaining quality per Emmy Squared standards, • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to work around a variety of chemicals and be able to respond to hazardous situations., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Opportunity for advancement, • Paid time off, • Training & development, • Company parties, • Flexible schedule, • Free food & snacks, • Health insurance, • Manage and oversee the entire restaurant operation, • Deliver exceptional guest services, • Ensuring guest satisfaction, • Plan new and update existing menus, • Plan and develop the overall restaurant marketing strategy, • Manage restaurants tech stack., • Respond efficiently to customer questions and complaints, • Organize and supervise shifts, • Manage and lead staff, • Develop hourly and salary staff, • Hire new employees, • Terminate employees when necessary, • Training and evaluate staff performance, • Manage food cost, forecast requirements, and maintain inventory, • Manage restaurant supplies including smallwares, • Control costs and minimize waste, • Create and nurture a positive working environment, • Implement innovative strategies to improve productivity, sales, and food quality.JOB REQUIREMENTS:, • Ideally, 5+ years of experience as a Restaurant General Manager or similar role, • Ideally, 5+ years of experience customer service management, • Extensive food and wine knowledge, • Computer literacy, • Familiarity with restaurant management software, • Experience in event planning, • Strong leadership, motivational and people skills, • Good financial management skills, • Critical thinker and problem-solving skills, • Team player, • Good time-management skills, • Great interpersonal and communication skill s, • Culinary school diploma or BS degree in Business AdministrationBENEFITS:, • 5 PTO, • 5 Sick days, • 5 Vacation Days, • Flexible Schedule (2 days off a week), • Employee Discount, • Health Insurance after first 90 daysComplete our short application today!

Job Description Ready to serve up innovative, unique, and mouth-watering meals with a passionate crew? Pinch Kitchen+Bar is hiring a full-time Cold Line Cook to join our Miami, FL team! We truly love what we do at our family-owned and -operated restaurant, and we're looking for an equally enthusiastic and quality-driven person to keep meals moving out of our kitchen. Keep reading to learn more about this great opportunity! WHAT YOU'LL DO AS OUR COLD LINE COOK: You'll play an important part in our kitchen team, supporting smooth food service and helping craft delicious meals that keep guests coming back for more. Attention to detail, communication skills, and time management abilities will be vital as you: • Oversee "mise en place" before service by preparing ingredients, organizing kitchen stations, stocking garnishes, and checking equipment functionality, • Skillfully cook and plate food while following all recipes, quality standards, and visitor specifications, • Read tickets and prioritize items based on cooking and preparation times, • Work with the head chef and kitchen team to prepare meals efficiently and promptly, • Clean your equipment throughout meal service and keep your workspace organized and sanitary, • Accurately measure ingredients to minimize food waste, • Properly label, date, and store ingredients according to FIFO, • Open schedule availability with the flexibility to work evenings, weekends, and holidays as needed - required, • Food handler's license - preferred, • Ability to speak some Spanish and English - preferred WHAT YOU'LL GET IN RETURN: At Pinch Kitchen+Bar, every meal we serve is infused with our passion for flavor and love for the cooking artform! Offering "A Pinch of This - A Pinch of That," the menu at our New American restaurant blends Cuban, Italian, Spanish, and Asian influences with family recipes to provide a one-of-a-kind dining experience. With craft cocktails, innovative menu items, and an enthusiastic hospitality team, one visit is never enough! Cold Line Cook Compensation: • Pay: You'll make $15.00 - $16.00/hour., • Perks: We're offering schedule flexibility with certain holidays off as well as health, dental, and vision coverage (after 90 days of continuous employment) and a 401(k) after 1 year., • Schedule: You'll work varied hours and shifts during our business hours from 12:00 pm - 10:00 pm (Tuesday, Wednesday, and Thursday), 12:00 pm - 11:00 pm (Friday and Saturday), and 12:00 pm - 9:00 pm (Sunday). We're closed on Mondays! WE'RE EXCITED TO MEET YOU! Apply now! Just fill out the initial, mobile-friendly application to become our restaurant's next Cold Line Cook. Must have the ability to pass a background check and drug screening test Job Posted by ApplicantPro

Job DescriptionSalary: $40,000-$50,000 salary About Honey Veil Honey Veil is a family-run matcha caf and bakery born in Miami, known for long lines, thoughtful drinks, and baked goods made with a lot of love and a little bit of obsession. Our flagship store at 5748 Sunset Drive is the home base for both our sweet and savory programs. Were hiring a Head Cook / Savory Kitchen Lead to own the savory side of the kitchenleading production, training line cooks, and keeping the back-of-house running smooth and stocked. Role Summary The Head Cook / Savory Kitchen Lead is responsible for all savory food production at the Honey Veil Sunset Drive store. This person will be on the line cooking, building recipes and systems, and training 12 line cooks to execute consistently. They also own savory inventory and kitchen organization for their station. This is a great role for a strong line cook whos ready to step into a lead/manager-type position. What Youll Do Savory Production & Quality • Lead daily production of the savory menu (sourdough toasts, small plates, and other hot items)., • Cook on the line during service and set the standard for speed, cleanliness, and plating., • Maintain consistent taste, temperature, and presentation for all savory items., • Train and guide 12 line cooks on recipes, station setup, and service flow., • Delegate tasks, call tickets, and keep the savory station moving during busy periods., • Give clear feedback and help build a positive, accountable kitchen culture., • Own savory inventory for the store: proteins, veg, dry goods, sauces, paper for the hot side, etc., • Place and track orders (within approved vendors and budgets) and monitor usage to keep COGS on target., • Keep walk-ins, freezers, and dry storage organized and correctly labeled for your products., • Give feedback on what sells, what doesnt, and how to streamline prep and execution., • Help develop and test new savory items that fit the Honey Veil brand and volume., • Enforce proper food safety practices: labeling, dating, FIFO, temperature checks., • Maintain a clean, safe, and organized station before, during, and after service., • Follow all health department and Honey Veil standards at all times. What Were Looking For • 23+ years of experience as a line cook in a busy restaurant, caf, or similar., • Prior lead, key holder, or trainer experience is a strong plus (even informal)., • Comfortable running a station and teaching others how to execute your systems., • Strong knife skills, solid understanding of cooking temps, and station organization., • Good communication under pressure; can stay calm and keep others calm during a rush., • Reliable, punctual, and takes pride in a clean, organized kitchen., • Ability to lift up to 50 lbs and stand for extended periods., • Spanish/English bilingual is a plus, not required. Schedule & Growth • Full-time, on-site role at 5748 Sunset Drive, South Miami, FL., • Early mornings, evenings, weekends, and some holidays as needed based on service and prep., • Clear growth path as the savory program and Honey Veil footprint expand (more menu, more locations, more leadership responsibility over time). How to Apply Please submit your resume and a brief note sharing: • A short overview of your savory/kitchen experience., • A dish or station youre proud of running in the past.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Sushi Chefs are essential members of a sushi restaurant’s team. Sushi Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful Sushi Chefs at OMAKAI sushi are not only talented sushi makers but are also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Sushi Chefs must be capable of ordering products and maintaining inventory with the restaurant’s best interest in mind. Last but not least, Sushi Chefs must be able to maintain a professional demeanor at all times, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Clean and filet fish – this includes skillfully cleaning and cutting a variety of fish and mollusks, • Make and prepare nigiri, handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • High school diploma or equivalent preferred, • Three years of sushi-making experience required, • Japanese cuisine knowledge required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General Manager, Kitchen Manager, and Owners Benefits: • Employee discount, • Flexible schedule, • Health insurance, • Paid time off Experience level: • 1 year Restaurant type: • Casual dining restaurant, • Fine dining restaurant Shift: • 10-hour shift, • 12-hour shift, • 8-hour shift, • Day shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: In person

Job Description Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more. Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences. Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio. Job Specific • Sets up and organizes work area with all necessary supplies and equipment, • Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used, • Prepares and stores raw food products properly, • Follows standardized recipes in the preparation and cooking of menu items, • Adheres to established portion control guidelines, minimizes waste, • Plates foods according to established plating/presentation guidelines, • Monitors finished product waiting to ensure food is served promptly, notifies supervisor of any delays in service, • Ensures that a quality product is prepared and served in a timely manner, • Follows all Governmental Food Sanitation Standards at all times, • Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently, • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations, • Notifies Supervisor of any equipment malfunction or safety hazard immediately, • Provides Steward with timely notification of need for clean dishes, pots, pans etc., • Returns utensils to pot wash area, informs Steward of any HOT items, • Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift, • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • High School Diploma, or its equivalent, • One year cooking experience in upscale, high volume hotel or freestanding restaurant or Post Secondary culinary training/certification as ”Cook” from a recognized culinary training school, • Thorough knowledge and understanding of Food Service Sanitation Standards, • Thorough knowledge and understanding of standard kitchen equipment and its use, • Ability to stand, stoop, bend; lift and carry up to 35 pounds, • Ability to read, write and speak English

Job Description A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. Job Specific • Sets up and organizes work area with all necessary supplies and equipment, • Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used, • Prepares and stores raw food products properly, • Follows standardized recipes in the preparation and cooking of menu items, • Adheres to established portion control guidelines and minimizes waste, • Plates foods according to established plating/presentation guidelines, • Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service, • Ensures that a quality product is prepared and served in a timely manner, • Follows all Governmental Food Sanitation Standards at all times, • Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently, • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations, • Notifies Supervisor of an equipment malfunction or safety hazards immediately, • Provides Stewards with timely notification of needs for clean dishes, pots, pans etc., • Returns utensils to pot wash area, informs Steward of any HOT items, • Cleans and breaks down work area, returns all ingredients to proper storage at end of shift, • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow team members, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • High School Diploma, or equivalent, • Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as ”Cook” from a recognized culinary training school and two year hands on experience, • Thorough knowledge and understanding of Food Service Sanitation Standards, • Thorough knowledge and understanding of standard kitchen equipment and its use, • Ability to stand, stoop, bend; lift and carry up to 50 pounds, • Ability to read, write and speak English

Job DescriptionDescription: Restaurant Manager - José Andrés at The Ritz-Carlton South Beach Hola South Beach! Chef José Andrés and Jose Andres Group (JAG) have partnered with The Ritz-Carlton South Beach to bring exciting new food and beverage options to Miami Beach. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The JAG Restaurant Manager is tasked to lead and manage service team to offer a world-class culinary experience. Take ownership of the restaurant; ensure the restaurant operates beautifully, efficiently and profitably every shift and every day. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team. Position reports to the General Manager. Develop, coach and consistently execute service standards. Impact service by being on the floor during peak service times. Earn the confidence of the team by consistently running a smooth shift. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback. Performance and Talent Development; Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member. Clearly communicate expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and document when appropriate. Actively recruit top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for hourly employees. Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities. Ambassador of JAG; Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team and GM by asking questions. Manage Daily Operations; Understand, practice and teach policies and procedures. Communicate any major facility or operational emergencies to GM immediately. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. Provide a safe, clean, organized and sanitary work environment. Understand and ensure all ABC laws, Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Manage Financial Results; Understand and execute restaurant plan to stay within department budgets and maximize profits. Actively manage inventory and waste to meet cost targets. Demonstrate proficiency in cash management. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling and payroll. Proficiency with tools such as Compeat, Open Table and Point of Sales systems. Reach out to GM for support and training as needed. Requirements: Skills & Knowledge Position requires a minimum of 2+ years of restaurant management experience and 5+ years of restaurant experience. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Extensive knowledge of upscale or fine dining service and sales skills. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Extensive knowledge of fine dining or upscale restaurant service and salesmanship. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests and employees. Requires manual dexterity to use and operate all necessary equipment. Required to work nights, holidays and weekends. Jose Andres Group is an Equal Opportunity Employer and participates in the federal government E-Verify Program.

Job Description Food Service Worker Job Summary Lemontree Healthcare is seeking a dedicated and friendly Food Service Worker to join our team. The Food Service Worker will assist in the preparation, serving, and cleaning of food and beverages, while maintaining a safe, clean, and organized environment for guests and staff. This role is ideal for individuals who enjoy working in a fast-paced environment and providing excellent customer service. Job Type: Full-Time Schedule: Monday-Friday & Weekends Shift: 6:00am-6:00pm Key Responsibilities • Food Preparation and Service:, • Assist in the preparation of food items such as sandwiches, salads, soups, beverages, etc., • Serve food and beverages to customers in a timely and efficient manner, ensuring portion sizes and presentation meet quality standards., • Operate kitchen equipment such as ovens, grills, and dish washers as necessary., • Maintain cleanliness and organization of food prep areas, ensuring all food is stored according to safety guidelines., • Customer Service:, • Provide friendly, efficient, and courteous service to guests., • Address customer inquiries, concerns, or special requests with professionalism., • Ensure customer satisfaction by ensuring food quality and service meet or exceed expectations., • Cleaning and Sanitation:, • Clean and sanitize kitchen equipment, utensils, and dining areas., • Follow proper food handling and sanitation procedures to ensure the safety of all food served., • Dispose of waste and recyclables in compliance with health and safety regulations., • Assist in maintaining cleanliness and orderliness of the food service area, including dining rooms and serving stations., • Inventory and Stocking:, • Assist in stocking food items and supplies for service., • Help monitor inventory levels and notify supervisors when items need to be replenished., • Ensure food storage areas are clean and organized according to health and safety regulations., • Health & Safety Compliance:, • Adhere to all company and regulatory policies regarding health, safety, and sanitation., • Maintain knowledge of food safety standards, and follow proper procedures for handling, storing, and preparing food., • Report any safety concerns or maintenance issues to management. Qualifications • Education:, • High school diploma or equivalent preferred., • Food handler certification or ability to obtain within a certain time frame (if applicable)., • Experience:, • Previous experience in food service, customer service, or a related field preferred, but not required., • Skills & Abilities:, • Excellent communication and interpersonal skills, with a focus on customer service., • Ability to work efficiently in a fast-paced, team-oriented environment., • Strong attention to detail and commitment to cleanliness and safety., • Ability to follow instructions and handle food safely., • Physical Requirements:, • Ability to stand for long periods of time and perform physical tasks such as lifting, bending, and reaching., • Work in a kitchen environment with exposure to heat, noise, and kitchen equipment., • May be required to work weekends, evenings, and holidays depending on the facility's schedule., • Must be able to work with a diverse team and interact with guests in a professional and courteous manner., • Employee will work all duties as assigned. Benefits • Dental insurance, • Vision insurance, • Health Insurance, • 401k, • Paid time-off, • Paid holidays, • Referral program Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual’s capabilities, qualifications, training, experience, and suitability. Schedule: Monday-Friday & Weekends Shift: 6:00am-6:00pm

Job Description Key Responsibilities: • To prepare all food items on the menu; ensuring consistency, quality and accuracy of recipes., • Maintain kitchen sanitation in accordance with health department guidelines., • Set up and maintain assigned kitchen workstations., • Plans food production to coordinate with service hours so that excellence, quality,, • temperature and appearance of food are preserved., • Responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud., • Maintain safe food handling procedures at all times., • Stores food properly and safely, marking the date and item., • Reports necessary equipment repair and maintenance to management., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Minimum 1 year experience as a line cook in a full-service restaurant., • Knowledge of modern cooking techniques required., • Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities, • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor., • Ability to perform culinary duties, handling guest requests efficiently and to the guests satisfaction., • Ability to produce high volumes of work while maintaining quality standards., • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead. Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer.

Job Description POSITION SUMMARY: The primary responsibility of the Line Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food. PRIMARY JOB DUTIES: • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices., • Turn or stir foods to ensure even cooking., • Season and cook food according to recipe standards., • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils., • Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment., • Portion, arrange, and garnish food per chef direction and recipe standards., • Maintain standards of hygiene throughout the kitchen., • Regulate temperature of ovens, broilers, grills, and roasters., • Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards., • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption., • Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area., • Ensure the proper execution of all recipes and menu items., • Stores unused food properly to minimize waste and maximize quality., • Prepares a list of perishable items on a daily basis to insure proper rotation and utilization., • Quantity and Quality control must be consistent with pars as set by the Head Chef., • Ensures quality of product and presentations throughout service., • Maintain menu knowledge and attention to detail plate presentation., • Exhibit a thorough knowledge, understanding and application of all cooking techniques., • Adhere to all Health Department requirements., • Adhere to all work rules, procedures and policies established by the company., • Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Ability to stand and exert well-paced mobility for entire shift., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, hold, and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. MINIMUM QUALIFICATIONS: • Minimum three to five years of related experience, preferably in high volume hotels or restaurants, • Strong cooking and production skills, • Must have strong team orientation, • Flexible and long hours sometimes required, • Availability to work holidays, nights, and weekends, • Associates may be required to work varying schedules to reflect the business needs of the restaurant.

Job Description Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more. Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences. Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio. Job Specific • Sets up and organizes work area with all necessary supplies and equipment, • Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used, • Prepares and stores raw food products properly, • Follows standardized recipes in the preparation and cooking of menu items, • Adheres to established portion control guidelines, minimizes waste, • Plates cold foods according to established plating/presentation guidelines, • Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service, • Ensures that a quality product is prepared and served in a timely manner, • Follows all Governmental Food Sanitation Standards at all times, • Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently, • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations, • Notifies Supervisor of and equipment malfunction or safety hazard immediately, • Provides Steward with timely notification of need for clean dishes, pots, pans etc., • Returns cooking utensils to pot wash area, informs Steward of any HOT items, • Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift, • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • High School Diploma, or its equivalent, • Post Secondary culinary training/certification as ”Cook” from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent, • Thorough knowledge and understanding of Food Service Sanitation Standards, • Thorough knowledge and understanding of standard kitchen equipment and its use, • Ability to stand, stoop, bend; lift and carry up to 50 pounds, • Ability to read, write and speak English

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance The restaurant general manager will be responsible for maintaining high standards of service, managing a team of staff members, coordinating with various departments, and optimizing overall restaurant performance. Responsibilities: • Oversee daily operations:, • Supervise all aspects of the restaurant's activities, ensuring smooth and efficient operations., • Monitor and maintain high levels of customer service, satisfaction, and cleanliness., • Manage reservations, seating arrangements, and customer flow to optimize occupancy and minimize waiting times., • Team management:, • Recruit, train, and develop a team of skilled and motivated restaurant staff., • Schedule and assign duties to ensure adequate coverage and efficient service., • Provide ongoing coaching, feedback, and performance evaluations to enhance team performance., • Customer service:, • Ensure the delivery of exceptional customer service by setting and maintaining high standards., • Handle customer inquiries, concerns, and complaints promptly and professionally., • Foster a customer-centric environment and proactively seek ways to enhance guest satisfaction., • Financial management:, • Monitor and control operational costs, including labor, inventory, and supplies., • Implement effective strategies to increase revenue, improve profitability, and achieve financial targets., • Conduct regular inventory checks and collaborate with the procurement team to ensure optimal stock levels., • Inventory and Supplier Management:, • Oversee inventory control, ordering, and stock management., • Develop and maintain relationships with suppliers and negotiate favorable terms., • Ensure optimal levels of food and beverage stock while minimizing waste., • Compliance and safety:, • Uphold health, safety, and sanitation standards, following local health regulations., • Ensure compliance with all applicable laws, regulations, and airport security protocols., • Maintain accurate records and documentation as required by company policies and procedures.Qualifications and Skills:, • Proven experience as a restaurant manager or in a similar leadership role., • Strong knowledge of restaurant operations, service standards, and best practices., • Level Two Sommelier Certification required; strong wine knowledge and ability to support wine program operations., • Exceptional leadership and team management skills, with the ability to motivate and develop staff., • Excellent communication and interpersonal skills, with a customer-oriented approach., • Strong organizational and multitasking abilities, with attention to detail., • Ability to work under pressure and handle challenging situations calmly and effectively., • Knowledge of relevant health and safety regulations and compliance requirements., • Flexibility to work shifts, including weekends, evenings, and holidays., • Prior experience in the airport or hospitality industry is a plus.Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement As a Restaurant Operation Manager, your primary responsibility is to the customer, ensuring that every guest has a wonderful experience. To be successful as a operations manager you should have excellent communication skills and a passion for customer service. You should be someone who leads by example, both in how you interact with your team as well as how to support our guests. You will also assume a variety of responsibilities and duties such as recruiting and hiring restaurant staff, training, overseeing food quality, creating and executing operational strategies, enforcing menu standards, as well as greeting and serving restaurant guests, and supporting service. Below is a more exhaustive list of your expected duties. JOB DUTIES: • Manage and oversee the entire venue operation, • Deliver exceptional guest services, • Ensuring guest satisfaction, • Plan new and update existing menus, • Plan and develop the overall restaurant marketing strategy, • Respond efficiently to customer questions and complaints, • Organize and supervise shifts, • Manage and lead staff, • Develop hourly and salary staff, • Terminate employees when necessary, • Training and evaluating staff performance, • Manage food cost, forecast requirements, and maintain inventory, • Manage restaurant supplies including small wares, • Control costs and minimize waste, • Create and nurture a positive working environment, • Ideally, 3- 5+ years of experience as a Restaurant General Manager or similar role, • Ideally, 3- 5+ years of experience in customer service management, • Extensive food and wine knowledge, • Computer literacy, • Very Detailed Oriented, • Familiarity with restaurant management software, • Experience in event planning, • Strong leadership, motivational, and people skills, • Good financial management skills, • Critical thinking and problem-solving skills, • Team player, • Adapt to Change, • Good time-management skills, • Great interpersonal and communication skill s, • Culinary school diploma or BS degree in Business AdministrationComplete our short application today!

Job DescriptionDescription: Job Title: Assistant General Manager Reports To: General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities Operational Leadership Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events). Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements. Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment. Ensure facility readiness, cleanliness, maintenance follow-up, and adherence to health, safety, and labor regulations. Sales & Brand Growth Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives. Support local marketing activations, community outreach, and guest recovery that builds loyalty. Monitor guest feedback platforms, address trends with action plans. Financial Performance Support P&L management with the GM: weekly tracking, forecasting, and variance analysis. Optimize labor through smart scheduling, productivity targets, and in-shift deployment. Partner with Culinary/Beverage on inventory accuracy, COGS controls, and waste reduction. Team Leadership & Development Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains. Deliver ongoing training and coaching (service, systems, compliance, product knowledge). Conduct performance check-ins, document feedback, and support progressive discipline when needed. Foster an inclusive, accountable, and learning-focused culture aligned to JAG values. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Lead service line-ups/pre-shift communications; calibrate standards across FOH stations. Resolve guest issues promptly with empathy and sound judgment; follow through on recovery. Project Support & Openings Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution. Contribute to opening playbooks, training plans, and readiness checklists as assigned. Requirements: Required Qualifications 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred. Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance. Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Proven ability to coach, give feedback, and develop supervisors and hourly talent. Excellent communication, professionalism, and conflict-resolution skills. DOH/Health & Safety, alcohol service, and labor compliance familiarity. Wine/spirits and culinary knowledge to support menu guidance and sales. Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Stand and walk for extended periods (up to 8 hours). Lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: Food and Beverage Cooks work on a variety of stations in high-volume kitchen environments at The Betsy. Cooks are responsible for creating exceptional culinary experiences for the guests through preparation, cooking and food presentation. Responsibilities and Duties Include but Not Limited to the Following: • Adheres to all sanitation regulations and requirements and is responsible for the correct handling and preparation of all food items and equipment. Checks and ensures the correctness of the temperature of appliances and food., • Ensures that all products are stored properly in the correct location, always labeled clearly and placed on the correct fridge rack level., • Provides the highest and most efficient level of culinary hospitality service to The Betsy hotel guests., • Works at designated stations on the line as set by Sous Chef and, or Executive Chef., • Sets-up the station with par stocks of menu items, and prepares the dishes designated for that station., • Checks supplies and prep lists and ensures all items are prepped in a timely fashion., • Replenishes service lines as needed and restocks and prepares the workstation for the next shift., • Ensures cleanliness, sanitation and organization of assigned work areas and efficiently puts away storage and prep items., • Prepares and plates food within The Betsy standard ticket time frame to meet Guest expectations., • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grinds and cooks meat and vegetables using a full range of cooking methods., • Responsible for preparing and cooking all food items by strictly following the recipe specifications and yield guide. Ensures all cooked items are in accordance to recipes, quality standards, presentation standards and food preparation checklist., • Washes and peels fresh fruit and vegetables. Capable of weighing, measuring and mixing ingredients to correct standard proportions per recipe card., • Able to operate kitchen equipment like a braising pan, baking ovens, stoves, grills, microwaves and fryers., • Communicates any assistance needed during busy periods and reports any incidents to the Sous Chef to ensure optimum service to guests., • Washes and disinfects kitchen areas, workstations, tables, tools, knives and other equipment., • Minimizes waste and maintains controls to attain forecasted Betsy food cost., • Reviews status of work and follow-up actions required with the Head Cook or Sous Chef before leaving., • Takes on a leadership role in the absence of the Head Chef and Sous Chef., • Assists in providing on the job training & development of new cooks., • Assists other Team Members in the kitchen when needed and performs any other tasks assigned by The Betsy hotel management., • High school diploma or equivalent., • Degree or certificate in culinary arts preferred., • Must meet Food Handler training and certification requirements., • Excellent understanding of various cooking methods, ingredients, equipment and procedures., • Able to work in a fast-paced environment with speed and quality., • Great personal hygiene and grooming standards., • Must speak, read, write, and understand English., • Ability to follow instruction., • Speaks with others using clear and professional language., • Detail-oriented., • Professional attitude is required., • Ability to work independently., • Excellent time management skills., • Works well with others., • Good communication skills are an asset.

Job Description We are seeking a Cook to join our team at Independent Living Systems (ILS). ILS, along with its affiliated health plans known as Florida Community Care and Florida Complete Care, is committed to promoting a higher quality of life and maximizing independence for all vulnerable populations. About the Role: As a Cook within the Health Care Services industry, you will play a vital role in preparing nutritious and safe meals tailored to the dietary needs of members, residents, and staff. Your work will directly contribute to the overall health and well-being of individuals by ensuring food quality, hygiene, and presentation meet strict healthcare standards. You will collaborate closely with dietitians, head chefs, and kitchen staff to accommodate special dietary requirements and maintain efficient kitchen operations. This role demands attention to detail, adherence to food safety regulations, and the ability to work in fast-paced environment while maintaining a positive attitude. Ultimately, your efforts will support the delivery of compassionate care through the provision of wholesome and appealing meals every day. Minimum Qualifications: • High school or GED, • Proven experience in food preparation and cooking, preferably in healthcare or institutional setting., • Ability to read and speak English to understand recipes, safety instructions, and communicate with team members., • Knowledge of food safety regulations and proper hygiene practices., • Certification in food safety or culinary arts., • Experience working under the supervision of a head chef or in team-oriented kitchen environment., • Familiarity with specialized diets such as diabetic, low sodium, or allergen-free meal preparation., • Ability to use kitchen equipment and tools efficiently and safely., • Prepare and cook meals according to established health care dietary guidelines and individual member needs., • Maintain cleanliness and organization of the kitchen and food preparation areas to comply with health and safety standards., • Assist the head chef in menu planning and food production to ensure variety and nutritional balance., • Handle food storage, inventory management, and proper labeling to prevent contamination and waste., • Communicate effectively with kitchen staff and healthcare professionals to accommodate special dietary requests and restrictions.

Job Description About the Role: As a Cook at Larkin Community Hospital (LCH), you will play a vital role in delivering nutritious and high-quality meals to patients, staff, and visitors, ensuring their dietary needs and preferences are met with care and precision. Your work will directly contribute to the overall health and well-being of individuals within the healthcare environment by preparing food that adheres to strict safety and hygiene standards. You will collaborate closely with the dietary and kitchen teams, including the Head Chef, to maintain efficient food production processes and uphold the hospital’s commitment to excellence in patient care. This role requires attention to detail, manual dexterity, and the ability to work in a fast-paced environment while standing for extended periods. Ultimately, your efforts will support the hospital’s mission to provide compassionate and comprehensive healthcare services through exceptional food service. Minimum Qualifications: • Proven experience in food preparation and production within a professional kitchen environment., • Demonstrated manual dexterity and physical stamina to perform kitchen tasks including standing for extended periods and moving objects safely., • Previous experience working in a healthcare or hospital food service environment., • Certification in food safety or culinary arts., • Experience working under the supervision of a Head Chef or in a team-oriented kitchen setting., • Ability to adapt to various dietary restrictions and special nutritional needs., • Prepare and cook meals according to established recipes and dietary guidelines specific to patient needs., • Maintain cleanliness and organization of the kitchen and food preparation areas in compliance with health and safety regulations., • Assist the Head Chef in managing food inventory, including receiving, storing, and rotating supplies to minimize waste., • Communicate effectively with kitchen staff and healthcare personnel to accommodate special dietary requests and ensure timely meal delivery. The required skills such as food preparation and production are essential for creating meals that meet nutritional and safety standards daily. Speaking and reading English fluently enables clear communication with the kitchen team and healthcare staff, ensuring accurate meal preparation and delivery. Manual dexterity is critical for handling kitchen tools and ingredients efficiently, while physical stamina allows the cook to stand for extended periods and perform tasks like climbing stairs and moving objects safely. Working alongside the Head Chef requires teamwork and the ability to follow detailed instructions to maintain kitchen workflow. Preferred skills like food safety certification and experience in healthcare food service enhance the cook’s ability to meet specialized dietary needs and contribute to a safe, efficient kitchen environment.

Job DescriptionKitchen Manager Healthy Food / All Day Brunch Concept Location: Doral, FL Employment Type: Full-time Start Date: Immediate New Restaurant Opening Role Description • We are seeking an energetic Lead Cook, passionate about healthy cuisine and with an operational leadership mindset, who wants to be a key part of the opening and consolidation of our new Healthy All Day Brunch concept., • This role is designed for driven, disciplined individuals with a growth mindset who enjoy taking on challenges, driving results, and going the extra mile in a dynamic and fast-paced environment., • Ensure food safety protocols, including temperature, handling, and cleaning (ServSafe certification required or equivalent)., • Ability to work throughout the opening, testing, and standardization process., • Report equipment needs, products, or incidents to the General Manager., • Report equipment, product, or other issues to the General Manager. Ensure the correct execution of recipes, techniques, and technical specifications to guarantee food cost control and recipe consistency., • Train the BOH team to achieve the correct implementation of standards in the preparation and plating of dishes with precision, consistency, and alignment with the healthy-all-day brunch concept., • Conduct administrative inventories and place orders with suppliers under supervision., • Participate in the receiving and validation of products, supplies, and quality from suppliers., • Directly support the structuring of kitchen flow, stations, and operational processes, ensuring fluidity, efficient times, and operational order., • Implement and maintain inventory control systems, rotation (FIFO/FEFO), and waste minimization., • Be a role model of discipline, communication, and teamwork., • Demonstrate a positive, responsible, and exemplary attitude with BOH and FOH staff., • Maintain punctuality, orderliness, professional presentation, and a high level of hygiene., • Valid documents for working in the U.S., • 1-2 years of kitchen experience (ideally: healthy food, brunch, clean eating)., • Food Safety Certification (ServSafe or equivalent)., • Verifiable U.S. work references., • Own vehicle., • Bilingual (English and Spanish), • Operational vision and leadership skills., • Proactive, energetic, committed, and results-oriented., • Ability to work under pressure and adapt to change., • Excellent time management and a focus on efficiency., • Discipline and responsibility. You're excited to be a key part of a restaurant opening. You have a growth mindset and operational/administrative leadership skills. You enjoy motivating teams, streamlining processes, and improving quality. You're looking for a place where you can grow quickly and demonstrate your potential. You go the extra mile without being asked. Kitchen Manager Healthy Food / All Day Brunch Concept Ubicacin: Doral, FL Tipo de empleo: Tiempo completo Inicio: Inmediato Apertura del nuevo restaurante Estamos en bsqueda de un Lead Cook enrgico, apasionado por la cocina saludable y con mentalidad de liderazgo operativo, que desee formar parte fundamental de la apertura y consolidacin de nuestro nuevo concepto Healthy All Day Brunch. Este rol est diseado para personas aguerridas, disciplinadas y con visin de crecimiento, que disfruten asumir retos, impulsar resultados y dar la milla extra en un entorno dinmico y de rpido desarrollo. El Kitchen Manager ser el motor operativo de la cocina, garantizando excelencia culinaria, eficiencia en procesos, estandarizacin y cultura de trabajo en equipo, mientras apoya al GM a sostener una operacin slida, organizada y enfocada. Responsabilidades Principales Garantizar protocolos de seguridad alimentaria, temperatura, manipulacin y limpieza (ServSafe obligatorio o equivalente). Capacidad para trabajar durante proceso de apertura, pruebas y estandarizacin. Reportar necesidades de equipo, productos o incidencias al GM. Asegurar la ejecucin correcta de recetas, tcnicas y fichas tcnicas para garantizar controles de food cost y consistencia en las recetas. (specs). Entrenar al equipo BOH para lograr la correcta implementacin de estndares en la preparacin y montaje de platos con precisin, consistencia y alineados al concepto healthy-all day brunch. Realizar inventarios administrativos y pedidos con proveedores bajo supervisin. Participar en la recepcin y validacin de productos, insumos y calidad de proveedores. Apoyar directamente en la estructuracin del flujo de cocina, estaciones y procesos operativos asegurando fluidez, tiempos eficientes y orden operativo. Implementar y mantener sistemas de control de inventario, rotacin (FIFO/FEFO) y minimizacin de desperdicio. Ser un referente de disciplina, comunicacin y trabajo en equipo. Personificar una actitud positiva, responsable y ejemplar con el personal BOH y FOH Mantener puntualidad, orden, presentacin profesional y alto nivel de higiene. Contribuir a un ambiente de trabajo fluido, colaborativo y comprometido. Requisitos del Cargo Documentos vlidos para trabajar en EE. UU. 1 a 2 aos de experiencia en cocinas (ideal: healthy food, brunch, clean eating). Certificacin en Food Safety (ServSafe o equivalente). Referencias laborales verificables en EE. UU. Vehculo propio. Bilinge (Ingles y Espaol) Visin operativa + actitud de liderazgo. Proactividad, energa, compromiso y enfoque en resultados. Capacidad para trabajar bajo presin y adaptarse a cambios. Excelente manejo del tiempo y enfoque en eficiencia. Disciplina y responsabilidad. Pasin por la cocina saludable. Este rol es para ti si Te emociona ser parte fundamental de una apertura de restaurante. Tienes mentalidad de crecimiento y liderazgo operativo - administrativo. Te gusta impulsar equipos, ordenar procesos y elevar la calidad. Buscas un lugar donde puedas crecer rpido y demostrar tu potencial. Das la milla extra sin que se lo pidan. Oferta salarial: $48,000 $58,000 al ao o $23$28/hora

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assists in planning, preparing and/or decorating special pastry items as necessary., • Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques., • Stores food properly and safely, making the date and item., • Reports necessary equipment repair and maintenance to a supervisor., • Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved., • Maintains daily production records., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler., • Collaboration Skills., • Customer/client Focus. This position has no supervisory responsibilities. Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of relevant culinary experience., • A minimum of (1) year of experience in a hotel environment., • High school diploma or equivalent., • Culinary degree and/or experience in a hotel or related field preferred., • Must be able to work independently and exercise good judgment to resolve issues., • Flexible schedule. Able to work weekends and holidays. AAP/EEO Statement The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Job DescriptionExecutive Chef (Pre-Opening) Confidential Island Resort — Great Harbour Cay, Bahamas About the role Lead the culinary launch of a new barefoot-luxury resort and its 100-seat Beach Club. Stand up kitchens, hire and train a Bahamian-forward team, and deliver clean, locally inspired cuisine across the Beach Club, resort restaurant/bar, in-villa dining (10 villas at opening), events, and seasonal activations. What you’ll do • Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening, • Build & lead a 15–25 person culinary + stewarding team; coach apprentices and local talent, • Engineer wellness-forward menus; maintain consistent execution at the pass, • Control COGS, labor, and waste; standardize recipes with costing and plating guides, • Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions, • Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance, • Collaborate with Bar Lead on pairings; support events (weddings, community gatherings), • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Requirements What we’re looking for • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Benefits Compensation & Benefits • Base Salary: $130,000–$135,000 (USD/BSD), • Bonus: 10% annual target (performance-based), • Housing: Fully furnished house provided, • Relocation: Full relocation package, • Benefits: Medical/dental/vision, meals on duty, uniforms; phone allowance if applicable, • Health Insurance Start: TBD (typically 60–90 days after start), • Time Off: PTO + public holidays (TBD), • Work Authorization: Bahamian nationals strongly encouraged; work-permit sponsorship available per local law Schedule: Variable; weekends/holidays; on-call during weather events. Hands-on expo presence at Beach Club peaks. Reports to: General Manager/Managing Director. EEO: We are an equal opportunity employer. Hiring decisions are based on qualifications, merit, and business need. How to apply: Submit your resume/CV highlighting pre-opening experience and two recent menu/food-costing samples.

Job Description We are a busy mobile veterinary dermatology practice that only sees pets with skin and ear problems. We are seeking a veterinary technician for a per diem or temporary position at our North Miami and South Miami office. It is possible the position could turn into longer term. We are willing to train on the dermatology part, but there must be at least one-two years of veterinary technician experience. The job responsibilities and description are outlined below. You must be dependable, detail oriented, have self initiative, quick learner and have great customer service skills. You must have your own transportation and be punctual. It's a plus if you speak Spanish. Salary will depend on experience level. Our application process entails: reviewing a current resume, filling out our application form, reference contact, phone interview and then work interview. Watch our video on You Tube so that you see what we are all about and then message us so that you can be part of our great team: COVID 19 Disclaimer: We are a veterinary business that is considered essential and still seeing patients. We care for our staff and are doing everything possible to protect them. We are only seeing clients thru curbside service, therefore, clients are not allowed into the clinic. All communication with client is done over the phone. We provide PPE for our staff. Job Description: Certified or Non Certified Veterinary Technician Position Summary A veterinary technician directly handles inpatient and outpatient care, working hand-in-hand with veterinarians. The technician assists in exam rooms by taking patients’ history, vital signs and weight; collecting samples and running diagnostic tests; providing client education; and assisting with animal restraint. Technicians also may see their own appointments, when a doctor exam is not required, for procedures such as suture removal, nail trim, allergy vaccine administration, long-term medication monitoring testing, surgery/procedure admission and discharge and boarding check-in exams. Technicians directly impact doctors’ productivity, client service and patient care. Technicians play a key role in communicating with clients in person and by phone for follow-up care and patient monitoring. Job Responsibilities Technical Duties, 90%: • Assist veterinarians in the practice of veterinary medicine and surgery/procedures, • Perform in-hospital lab testing and prepare specimens for outside labs, • Assist veterinarians in outpatient exams by taking histories, vital signs and weights as well as providing client education, • Provide nursing care for in-hospital patients, • Conduct pre-admission exams and discharge hospitalized patients, • Perform client callbacks, • Maintain proper care and medication administration of boarding animals and assist kennel staff, • Prepare and maintain exam rooms (cleanliness and stocking of supplies and brochures), • Assist veterinarians in exam rooms by taking patients’ history, vital signs and weight; preparing medications; and assisting with medical records, • Educate clients on prevention and wellness topics (i.e. flea control), • As directed by veterinarian may need to collect samples and examine samples (i.e. skin scrapes, skin and ear cytologies. etc.), • Fill prescriptions per veterinarians’ instructions, • Educate clients about medication instructions and administration, • Perform admission exams for patients being hospitalized, including weight, vital signs and pre-surgical exam, • Perform pre-anesthetic exams on surgery/procedure patients if the veterinarian has not already assessed patients, • Responsible for in-hospital lab testing (i.e. pre-anesthetic testing, senior screens, complete blood count, urinalysis, cytology, etc.), • Collect and prepare samples, • Properly log diagnostics test results. Report diagnostic testing results to veterinarians, • Maintain quality controls and record keeping on in-house lab equipment, • Perform treatments noted on treatment board and in medical records (hospitalized patients, surgery or procedure patients), • Assist veterinarians with daily treatments, • Monitor in hospital patients, • Provide nursing care, • Admit patients scheduled for surgery or procedures, • Keep surgical materials stocked, • Prepare gown and surgical packs, • Check oxygen lines and waste gas scavenger system; turn off scavenger system after surgical procedures are completed, • Prepare procedure or surgical area properly, • Prepare instruments; know type of surgical instruments required for specific surgeries, • Assist veterinarians with patient restraint, • Assist veterinarians with induction/intubation or perform induction/intubation, • Surgical /procedure preparation of patient, • Monitor anesthesia closely with monitoring equipment such as pulse oximeter and electrocardiogram, • Help maintain anesthesia machine, • Assist veterinarian performing surgery/procedure, • Monitor patients waking up from anesthesia; assist with treatment if patient has reaction to anesthesia, • Clean surgery/procedure area and surgical instruments after each procedure following hospital sterilization protocols, • Keep accurate anesthesia/surgical medical records, • Update medical records with progress notes, • Communicate with doctors and technicians through notations in medical records, • Record information for hospitalized patients including:, • Daily status each time a technician touches a patient, with initials, time, procedures and observations, • Boarding information, • Hospitalized procedures, • Pre-surgical exam findings, anesthesia risk, • Time anesthesia begins, ends and how many minutes, • Suture material, suture pattern; incision location and size; veterinarian’s surgical notes, • Lab test results, • Injections, medications, fluid therapy, pain management, • Note homecare instructions given to and reviewed with client, • Create estimates/treatment plans, • Maintain cleanliness of surgery/procedure suite, treatment area and exams rooms for all surfaces, including lights, tables, cabinets, walls and floors, • Maintain equipment cleanliness and longevity by vacuuming pet hair from keyboards, wheels and equipment, • Vacuum computer keyboards in treatment area, lab/pharmacy and exam rooms, • Clean glass windows and doors in surgery/procedure area, treatment area and exam rooms, • Sweep and mop floors in surgery/procedure area, exam rooms and treatment area, • Keep food and drinks out of treatment area and surgery/procedure area, • Discard syringes in proper containers, • Empty trash, • Clean water and food bowls for hospitalized pets, • Clean cages and bedding for hospitalized pets, • Scrub and polish sinks, • Wipe down walls and baseboards in the surgery/procedure area, treatment area and exam rooms, • Clean cages Inventory • Log controlled drugs, • Assist with inventory physical count, • Know how to use the inventory module in our veterinary practice-management software, • Unpack deliveries, reconcile against packing slip and restock supplies · Follow OSHA requirements · Follow practice’s health and safety protocols • Be proficient in using our veterinary practice software, • File lab results, • Assist receptionists when they need extra help, • Attend continuing education for technicians (conferences, online courses, videos, in-clinic seminars, etc.) as recommended by practice owner Education: • High school diploma or equivalent (required), • Associate’s degree in applied science, veterinary technology (not required but preferred), • Able to lift patients and carry equipment up to 25 pounds; ability to lift patients or carry equipment over 25 pounds with assistance, • Endure sitting, standing and walking on hard floor surfaces for extended periods, • Type (in timely manner) information for patient records and prescription labels into the computer, • Able to work in noisy work conditions with sounds from animals and equipment, • Take safety precautions for exposure to toxins, drugs, anesthesia and radiation

Job DescriptionDescription: Summary/Objective The field service technician is responsible for troubleshooting electro-mechanical problems, completing installations, and performing unscheduled repairs and scheduled maintenance on equipment, based upon customer demand and need; and to provide complete customer satisfaction in a polite and professional manner. Essential Job Functions: • Effectively analyzes problem situations pertaining to breakdowns of customer equipment and recommends to customer actions necessary to correct situation., • Exhibits a professional demeanor and promotes goodwill between the company and customers by providing a superior level of customer service., • Observes, analyzes, and determines corrective course of action for service and repair of customer equipment., • Performs necessary repairs to correct analyzed situations in a professional and productive manner., • Performs scheduled maintenance on equipment for contracted customers according to Company policies and procedures., • Follows safety rules and ensures that hazardous waste is disposed of properly., • Opens and closes work orders with Dispatch, provides service repair narratives (written and verbal) for customer, and submits paperwork for time worked and repairs completed in a neat, accurate and timely manner., • Accounts for 100% of paid time., • Maintains part inventory and supplies in van., • Maintains service van to ensure that it is clean, organized and hazard free inside and out, • Ensures that regular maintenance is performed on service van (i.e. oil changes, tire rotations, etc.) and that required repairs are performed., • Performs factory authorized modifications per specifications., • Responsible for maintaining personal tools required for performing the job effectively and safely., • Responsible for following customer’s safety and housekeeping guidelines when performing repairs at customer site., • Thoroughness., • Technical Capacity., • Financial Management. This position has no direct supervisory responsibilities. Training Requirements: • General Safety., • Lock-out Tag-out., • HAZMAT., • Electrostatic Discharge Awareness., • Foreign Object Damage Awareness., • Quality System Awareness. Requirements: Required Education and Experience: • A minimum of a high school diploma/GED and/or one to three years mechanical and electrical, experience in a similar environment or equivalent in college or vocational education., • Excellent people skills and verbal communication required., • Knowledge of reading schematics and manuals., • Knowledge of mechanical and electrical equipment., • Skilled in providing excellent customer relations by exchanging information with courtesy and consideration., • Ability to exhibit a professional demeanor, and develop customer relations and superior service., • Ability to effectively communicate (written and verbal) with all levels of an organization internally and externally., • Ability to read and interpret schematics and understand necessary service and training manuals., • Ability to perform arithmetic calculations involving fractions, decimals, and percentages., • Ability to understand and follow verbal and/or demonstrated instructions., • Ability to maintain a good understanding of industry innovations and product availability in order to make recommendations based on customer needs., • Ability to safely operate personal hand tools., • Ability to draw upon available support resources from within the company and recognize when it is appropriate to do such. Experience or Certification(s) in one or more of the following: • Gilbarco Dispenser, • Gasboy Fleet, • Passport, • Veeder Root, • Verifone Must possess a valid driver’s license and maintain a good driving record. Work Authorization/Security Clearance: Security clearance may be required for this position. Work Environment: While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The employee is occasionally exposed to a variety of extreme conditions at construction job sites. The noise level in the work environment and job sites can be loud. The position regularly works near moving mechanical parts and in outside conditions that include inclement weather, heat and humidity, and exposure to dust and asphalt. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling and climbing all day. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Personal Protective Equipment: Safety Glasses and hard hats required while performing certain tasks. Position Type/Expected Hours of Work: This is a full-time position, and hours of work and days are Monday through Friday, 8:00 a.m. to 5 p.m. Evening and weekend work may be required as job duties demand. Travel: Local travel is expected for this position. INDHP

Job Description Assistant General Manager New Restaurant Opening Base Annual Salary - $75,000-$85,000 Location: Miami, Florida Reports to: General Manager Description Our restaurant group is built on a passion for developing meaningful connections. We build a culture where our team members, guests, and our community thrives - through one experience at a time. We are bringing our high-energy service and celebrated culinary-driven venue to Miami and seeking to empower a dynamic, results-focused Assistant General Manager to lead and motivate our team. This is a great opportunity for an individual eager to achieve success in a high-growth environment. Scope & General Purpose The Assistant General Manager supports and oversees daily restaurant operations in close partnership with the General Manager. This role requires a thoughtful balance of leadership, operational discipline, and business awareness—guiding the front-of-house team to deliver exceptional guest experiences while maintaining consistency, efficiency, and financial integrity. The AGM must approach the restaurant with both a strategic and hands-on perspective, understanding service execution, people development, KPIs, and the impact of daily decisions on the overall business. Strong emotional intelligence, clear communication, and a people-first mindset are essential to success in this role. This is a highly visible, guest-facing position that requires the ability to analyze, interpret, and transform data into clear, strategic actions that directly contribute to the organization's financial success. Key Responsibilities • Support the General Manager in overseeing all daily restaurant operations to ensure consistent, high-quality guest experiences, • Maintain service standards during all shifts, stepping in proactively to resolve guest concerns and operational challenges, • Monitor key performance indicators including sales, labor, comps, voids, and waste to inform operational decisions, • Use data-driven insights to identify opportunities for improvement and increased efficiency, • Lead with a people-first mindset, prioritizing team development, retention, and long-term growth, • Demonstrate strong emotional intelligence, including but not limited to; managing pressure effectively and leading with empathy, • Support onboarding, training, and ongoing development of front-of-house leaders and team members, • Reinforce standards, policies, and expectations through consistent communication and accountability, • Possess and maintain strong working knowledge of Florida state liquor laws and local regulations, • Collaborate with the General Manager, Chef, and ownership to execute the restaurant’s vision and goals Job Requirements • 3-5 years of progressive front of house management experience in full-service dining environments, • Strong leadership and team-building skills, • Excellent organizational and time management abilities, • Ability to use data-driven insights to identify opportunities for improvement, • High integrity and professionalism, with a collaborative and positive approach, • Possess a deep understanding of Florida state liquor laws and regulations, • Proven ability to perform under pressure in a fast-paced setting, • Ability to stand and walk for 8+ hours, lift and transport up to 50 lbs., and work in confined or high-activity areas Compensation & Benefits: • Competitive base salary - $75k-$85k DOE, • Performance based bonus program, • Competitive monthly contribution for health benefits, • PTO & Sick Pay, • Continued growth opportunities, • Equal Employment Opportunity

Job Description Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Top-Notch Benefits: • Competitive pay and numerous opportunities for growth + advancement, • 24 hours paid Sick Time renewed yearly, • Management Referral Program with a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Paid vacation starting at 2 weeks per year, • Up to 3 days Paid Bereavement, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company’s values., • Full time employees qualify for- Comprehensive Health Plans, Employer paid life Insurance, Supplemental Benefit Plans, 401k with annual employer match Summary: Dishwashers contribute to the efficient and effective administration of the restaurant experience by supplying guests and employees with tableware that has been cleaned and sanitized according to established standards. Key responsibilities washing, placing, setting up and maintaining clean tableware, receiving, replenishing, and rotating stock according to established back-of-house standard operations manuals. Essential Job Duties: • Washes, places, sets-up and maintains tableware (i.e., plates, utensils, glassware, etc.) in accordance with cleaning and sanitation standards, back-of-house operating manuals, and IDPRP manual., • Receives, replenishes, and rotates stock according to established back-of-house standard operating manuals., • Performs all cleaning and sanitation of all kitchen-related items and equipment, designated spaces and waste materials., • Responsible for setting up dish machine in the morning and closing down machine in the evening, reports and troubleshoots dish machine malfunctions., • Exemplifies the Company’s values (PRIDE), • Demonstrates a responsive, caring and respectful approach in all personal interactions with others, • Wears approved manufacturer certified slip resistant or non-slip shoes at all times while working, • Complies with all safety and sanitation, code of conduct, work rules and management instructions, deadlines, policies and procedures, • Complies with all hygiene and personal grooming requirements, • Arrives to work on time in designated restaurant uniform, • Fosters a workplace culture of hospitality, respect, safety and sanitation, • Participates in all required trainings and completes all required examinations, • Ability to operate dishwashing machinery, • Basic interpersonal and communication skills in order to effectively engage others verbally, • Ability to listen and speak in basic English in order to maintain effective communications in the performance of essential job functions, • Ability to read and comprehend basic data sources, written work instructions, policies, procedures and other work materials in English in order to perform essential duties in accordance with safety, sanitation and operational standards and trainingsPhysical Demands, • Frequent lifting, moving and carrying of plate ware, cleaning equipment, garbage etc. weighing up to 70 pounds in the back-of-house, • Regular and prolonged standing and walking to wash dishes, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to deliver food, pick up dirty dishware, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning to place dishes in machine, etc. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Job DescriptionDescription: Job Title: Prep Cook Reports To: Executive Chef, Sous Chef Benefits Package: Health insurance coverage, daily meals, weekly remuneration, a 401(k)-retirement plan, store discounts, toll reimbursement, among other benefits. Job Summary: As a Prep Cook at The Golden Hog, you will be responsible for preparing ingredients and supporting kitchen operations to ensure a smooth and efficient service. Your role is essential in maintaining food quality, consistency, and cleanliness in all kitchen areas. This position requires attention to detail, commitment to food safety, and the ability to work quickly and accurately in a team-oriented environment. Requirements: Key Responsibilities: • Wash, peel, chop, slice, and measure ingredients according to standardized recipes and daily prep lists, • Properly label, store, and rotate all food products to ensure freshness and minimize waste, • Assist line cooks and chefs with basic cooking tasks and station preparation, • Maintain cleanliness of prep areas, tools, and storage areas throughout the shift, • Follow all food safety and sanitation standards, including correct food handling procedures, • Help set up workstations and stock them with needed supplies at the beginning of shifts, • Dispose of garbage, organize coolers, and perform deep cleaning tasks as assigned, • Monitor inventory levels and communicate shortages to management, • Assist with unpacking and storing deliveries, • Previous kitchen experience preferred, especially in prep or support roles, • Knowledge of basic kitchen tools, measurements, and sanitation standards, • Ability to follow instructions, recipes, and safety protocols accurately, • Must be able to stand for long periods and lift up to 50 lbs., • Team-oriented with a positive attitude and strong work ethic, • Your standard work schedule will be 5 days per week, with 2 days off to be scheduled based on operational needs., • Due to special events, you may be required to work on holidays or additional days. The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for cleaning all dishes, pots, pans, glassware and utensils within unit and follows company-directed guidelines for sanitation and cleanliness by performing the following duties: Position Description: • Maintains a clean, sanitary, and safe work environment for all Staff Members and guests., • Scrapes, racks, and stacks glassware/plate ware/silverware properly in dishwasher., • Sweeps, mops, and washes pots, dishes, etc. by using hand or dish equipment and cooler detailing., • Removes waste, garbage, and recyclable materials from kitchen area to appropriate receptacles., • Stocks all glassware/plate ware/silverware as cleaned., • Maintains all dishware washing procedures and continuous cleaning schedule of dish machine every two hours., • Maintains a clean workstation and equipment appearances and assists in overall kitchen cleanliness., • Assists in the stocking, cleaning, and closing of all stations as directed., • Restocks and/or breaks down workstation at the conclusion of the shift., • Assists kitchen staff with prep work., • Cross-trains on prep stations and assists those co-workers when needed to meet guest satisfaction., • Maintains high-level of knowledge regarding the company’s products and happenings., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program reports any accidents to management., • Six months to one-year minimum dishwashing experience preferred; or equivalent combination of education and experience., • Good verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Expressing or exchanging ideas or instructions by the spoken word.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Free food & snacks, • Training & development, • Opportunity for advancement, • Paid time off, • Company parties, • Flexible schedule, • Manage and oversee the entire restaurant operation, • Deliver exceptional guest services, • Ensuring guest satisfaction, • Plan new and update existing menus, • Plan and develop the overall restaurant marketing strategy, • Manage restaurants tech stack., • Respond efficiently to customer questions and complaints, • Organize and supervise shifts, • Manage and lead staff, • Develop hourly and salary staff, • Hire new employees, • Terminate employees when necessary, • Training and evaluate staff performance, • Manage food cost, forecast requirements, and maintain inventory, • Manage restaurant supplies including smallwares, • Control costs and minimize waste, • Create and nurture a positive working environment, • Implement innovative strategies to improve productivity, sales, and food quality.JOB REQUIREMENTS:, • Ideally, 5+ years of experience as a Restaurant General Manager or similar role, • Ideally, 5+ years of experience customer service management, • Extensive food and wine knowledge, • Computer literacy, • Familiarity with restaurant management software, • Experience in event planning, • Strong leadership, motivational and people skills, • Good financial management skills, • Critical thinker and problem-solving skills, • Team player, • Good time-management skills, • Great interpersonal and communication skill s, • Culinary school diploma or BS degree in Business AdministrationBENEFITS:, • 5 PTO, • 5 Sick days, • 5 Vacation Days, • Flexible Schedule (2 days off a week), • Employee Discount, • Health Insurance after first 90 daysComplete our short application today!