Chef jobs in Bonita Springs, FL

Department: Culinary Solutions Work Type: Full Time Shift: Shift 1/7:00:00 AM to 4:30:00 PM Minimum to Midpoint Pay Rate: $31.15 - $42.04 / hour Lead with impact. Cook with purpose. Build a team that cares as much as you do. At Lee Health, our teams come together with one mission: to care for our community with compassion, excellence, and heart. As our next Executive Chef, you'll lead more than a kitchen - you'll inspire a culinary team that nourishes patients, families, and staff across our health system. This role is ideal for a leader who blends creativity with operational excellence, and who thrives in an environment where their voice, ideas, and individuality truly matter. What You'll Do: In this key leadership position, you will: * Oversee all culinary operations of the Central Production Kitchen, including hot production, cold prep, bakery, preproduction, and on-demand kitchens. * Design and implement efficient systems that elevate quality, safety, and consistency across production areas. * Lead recipe standardization, menu execution, and regulatory compliance, ensuring excellence in every dish served. * Collaborate closely with the Culinary Director to align master schedules, workflows, and labor resources. * Drive continuous improvement and culinary innovation, fostering a culture where creativity and excellence thrive. * Coach, mentor, and develop culinary staff and supervisors, building a positive, inclusive, and growth-oriented work environment. * Promote teamwork and accountability, ensuring high performance and exceptional service outcomes. Why Join Lee Health? Because here, you're valued for being you. You'll join a mission-driven organization that celebrates your expertise, encourages your ideas, and provides the resources you need to grow. What We Offer You: * Affordable insurance benefits with family coverage * 403(b) Retirement Plan with up to 5% match * Generous PTO Plan * Free onsite Employee Health services * Employee Assistance Program * Onsite child day care centers * Life Disability Insurance * Education assistance and PSLF eligible * Market competitive rates * Collaborative Team * Community Focused Reputation * Supplemental benefits (pet insurance, legal insurance, etc) Requirements Education:Associate degree in Culinary Arts from an American Culinary Federation (ACF) accredited program or current certification as an ACF Certified Executive Chef required. Bachelor's degree in Culinary Management, Hospitality, or a related field, or an equivalent combination of education and progressive leadership experience in large-scale foodservice operations preferred. Experience: Minimum five (5) years of progressive leadership experience in high-volume, multi-area, or multi-site food service operation. Healthcare or institutional food service experience is strongly preferred. Experience in employee training, performance management, and team building required. Formal culinary training required. Certification:SERV Safe Food Protection Manager certification required within 6 months of hire. Certified Executive Chef (CEC) Designation preferred. License: Not applicable Other: * Competency in production scheduling, recipe standardization, and food safety systems. * Must demonstrate ability to lead multi-functional culinary teams. * Requires excellent verbal and written communication skills. * Experience using food service software systems and tools (e.g., Computrition, Excel, Outlook). * Ability to coach, train, and hold employees accountable to performance expectations. * Must be able to stand and walk for prolonged periods and perform physical duties typical of a commercial kitchen environment. * Bilingual skills are a plus due to workforce diversity. * Talking, hearing, and visual acuity are essential. US:FL:Fort Myers

Job Description Executive Chef - Historic Boutique Hotel (Savannah, GA) - Relocation Assistance Available Compensation: $85,000-$95,000 base salary (DOE) Step into a leadership role at a restored, design-forward boutique hotel in Savannah's historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience-supported by in-room dining and a lively events calendar. We're searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues. What You'll Do as the Executive Chef Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals. Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect. Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering. Run a sharp kitchen P&L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand. Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments-chef tastings, rooftop activations, and special events aligned to local seasonality. Champion safety & compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs. Collaborate across the hotel. Work closely with the GM and F&B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives. Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost. Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing. What the Executive Chef will Bring 5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus. Track record of meeting cost and labor targets while maintaining premium product standards. Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues. A coaching mindset-hiring, developing, scheduling, and performance management that lifts the whole team. Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms. Deep knowledge of food safety, allergen protocols, and local/state regulations. Availability for evenings, weekends, holidays, and special events. Why This Executive Chef Role Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel-morning to midnight. Team & Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency. Growth: A platform for creative expression with the operational scale to match. Compensation & Details Base salary: $85,000-$95,000 Benefits and bonus structure Relocation assistance available To Apply Send your resume to andrew@haakerecruiting.com. All inquiries are confidential.

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Amavida is an award-winning, 32-acre, resort-style senior living community adjacent to the prestigious 279-acre regional Lakes Park in Fort Myers, Florida, offering our residents peace of mind, by design. Our residents choose from maintenance-free villas, apartments and suites. They indulge in exceptional amenities, including a variety of pools, restaurants, lounges, and outdoor dining areas; pickleball and tennis courts; art studio; library; theater; and more. We offer Independent Living, Assisted Living and Memory Care, as well as an on-site professionally staffed Wellness Center, residents live with calm confidence, knowing that if healthcare needs change, support is right at home. When you work at Amavida, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Amavida is recruiting for a hospitality focused Chef de Cuisine to join our team! This position is responsible for assisting the Executive Chef in overseeing the daily preparation and production of the kitchen in the community to ensure high quality food served to residents, team members and guests in a safe and sanitary manner. The primary purpose of this position is to assist the Executive Chef in overseeing the daily preparation and production of the kitchen in the community to ensure high quality food served to residents, team members and guests in a safe and sanitary manner. Here are a few of the daily responsibilities of a Chef de Cuisine: Essential Functions * Provide vision, leadership, and advocacy for the Food and Beverage program. * Day to day supervision of kitchen associates to provide high quality meals in a timely fashion. * Assists in planning and testing new menus and menu items for daily breakfast, lunch and dinner meal services, as well as special events. * Ensure departmental compliance with preparation and maintenance of required records, reports, and paperwork regarding food and beverage operations. * Adherence to all sanitation, food handling, safety policies, procedures and authorities. * Complete all production documentation and assure recipe compliance on a daily basis * Assistance with administration of any kitchen in-services or training as required by state or federal law. * Assure that all food & beverage protocols and procedures are followed in accordance with established policies. * Assist in monitoring and adhering to food and beverage's budget. * Maintain personal appearance and hygiene standards according to established procedures. * Assist with hiring, training, and counseling of all Culinary Associates. * Follow established methods of meal preparation and presentation. Here are a few of the qualifications we need you to have: * High school diploma * Culinary degree preferred * At least three (3) years food service experience in a commercial setting. * Demonstrated management skill in a high performance and team -oriented environment, leadership ability, and capacity for creative and innovative thinking. Starting at $65,000 based on experience If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer

The Dock at Crayton Cove, located in Naples, Florida, is a historic waterfront restaurant that has been a local favorite since its founding in 1976. Known for its relaxed, open-air atmosphere and stunning bay views, The Dock offers award-winning seafood, raw bar selections, and craft cocktails in a casual, boat-accessible setting. It has become a Naples icon, hosting traditions like the Great Dock Canoe Race and welcoming both locals and visitors for decades. In 2019, the restaurant was acquired by TEI Hospitality, an Atlanta-based family-owned company, which has preserved its legacy while enhancing seating, food quality, and bar offerings. Today, The Dock continues to deliver an authentic coastal dining experience, combining its original charm with modern hospitality standards. Job Summary The Sous Chef is a key leader in our culinary team, responsible for driving creativity and operational excellence in a high-volume kitchen. This role focuses on utilizing fresh, local ingredients and refined techniques to deliver exceptional dishes that meet our high standards of quality and presentation. The Sous Chef works closely with the Executive Chef to oversee daily kitchen operations, including food preparation, execution, and plating, while ensuring consistency and efficiency across all stations. In addition to culinary leadership, the Sous Chef plays an integral role in maintaining a clean, organized, and safe kitchen environment, managing inventory, and upholding strict food safety standards. This position also involves mentoring and developing team members, fostering a culture of collaboration and continuous improvement. By providing both direct and indirect service throughout the guest dining experience, the Sous Chef helps create memorable moments that reflect our commitment to excellence. Responsibilities · Lead in Culinary Innovation: Drive creativity and excellence in a high-volume kitchen using local ingredients and refined techniques. · Drive Operational Excellence: Maintain the highest standards of cleanliness, organization, and efficiency with top-of-the-line equipment and systems. · Manage Financials: Demonstrate strong P&L understanding, including labor management, cost of goods, and direct operations oversight. · Create & Nurture Culture: Foster a positive, team-oriented, family-style work environment. · Motivate & Mentor: Coach, teach, and inspire your culinary team to deliver unforgettable food and uphold high standards. · Build Financial Performance: Increase profitability by following company policies and procedures while overseeing all BOH operations. · Inspire Hospitality: Ensure guest satisfaction through exceptional culinary experiences and by living our mission: “Together, We Live, We Learn, We Wow.” · Operational Support: Oversee timely delivery of food and beverage orders and maintain professional rapport with guests and team members. · Team Collaboration: Actively participate in training sessions, read shift notes, attend meetings, and perform as a team member. · Compliance: Adhere to all company policies, standards, and food safety regulations. Qualifications · 1-2+ years of back-of-house operations management, including at least 1 year as a Sous Chef. · Proven success in a fast-paced, high-volume environment. · Experience managing a full-service restaurant and mentoring hourly team members. · Strong understanding of P&L, yearly budgets, inventory, cost of goods, and labor management. · Familiarity with POS systems and OpenTable. · Ability to create memorable dining experiences and WOW moments. · Skilled in coaching, scheduling, and driving continuously improving with an ownership mindset. · Ensure product quality, facility cleanliness, and adherence to company policies. · High school diploma or GED required. · Minimum age: 21; ability to obtain necessary licenses or permits. · Ability to stand for extended periods and work in a fast-paced environment. · Flexible schedule includes nights, weekends, and holidays. · Excellent customer service and verbal communication skills. · Strong math and cash-handling accuracy. Benefits/Perks · Competitive Wages for all positions, plus a healthy bonus structure for management. · Medical, Dental, and Vision Insurance are available after 90 days of service for full-time employees. · Comprehensive Training Program and ongoing career development to help you succeed. · Paid Time Off for salaried employees. · Performance-Based Career Growth - We believe in promoting from within. · Employee Dining Discounts - Experience the exceptional fine dining we offer! For over 40 years, The Dock has been a beloved waterfront dining destination in Naples, Florida, offering fresh seafood, prime steaks, and exceptional hospitality. We are passionate about creating memorable experiences for our guests and rewarding careers for our team members. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

, pay will be variable by location - See additional job details and benefits below The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression

Full job description As the Executive Chef, you will be responsible for providing overall leadership and management of the food and beverage and dining services operations in the facility. These responsibilities include oversight of procurement, preparation and service of the food per the designated Menu Program, financial management of the department, supervising and training team members. They also include ensuring safe food handling and sanitation of food areas, inventory and rotation of products, accurate record keeping and regulatory compliance. You will create and maintain a high level of resident and family engagement, and practice your excellent communication and organizational skills by teaching, developing, and inspiring team members. PREFERRED QUALIFICATIONS: Basic Cooking Skills, including able to identify common cooking terms (frying, roasting, baking, cream, thicken, mix, finely chop, etc.), know common measurements (tsp. versus tablespoon), demonstrate safe cooking temperatures, and menu and recipe reading comprehension. Current health food handler card People person - must be comfortable interacting with residents, family members and other staff members Leadership - (the kitchen is the social hub of the community) Proactive thinking (exploring other options based on resident's needs) Able to order for menus, follow budget and make appropriate substitutions when necessary Problem Solving Personal Development Level 2 AHCA Background Screening 4+ years experience as lead chef in a assisted living/restaurant environment Solid knowledge of regulations concerning food handling, food storage, food preparation, safety and sanitation procedures in Assisted Living WORK ENVIRONMENT: This job position requires moderate physical demands. Duties may include frequent walking, stooping/kneeling/bending, lifting/carrying, and pushing/pulling during work.

Job Description EXECUTIVE SOUS CHEF Naples, FL This hospitality brand is more than just a place to dine, it's an experience. Join our team as an ambassador of exceptional food, service, and teamwork. We look for individuals who are passionate about growth and offer rewarding opportunities across culinary, front-of-house, and leadership roles. In this position, you will play an integral part in the restaurant's leadership, inspiring your team to work together to achieve goals and create an engaging, welcoming environment. Share your knowledge of scratch-made cuisine, handcrafted cocktails, and world-class dining as you help deliver an unforgettable guest experience. KEY RESPONSIBILITIES Create a supportive kitchen environment - Promote learning and development for all kitchen team members through a hands-on approach focused on proper cooking techniques, knife skills, and time management to ensure culinary, sales, and service success. Execute with excellence - Ensure timely and accurate execution of the expo station, as well as proper opening and closing procedures according to company guidelines. Maintain complete knowledge of all menus and recipes and collaborate with leadership to refine processes when needed. Coach and develop the team - Provide constructive performance feedback to kitchen teammates while fostering open, authentic communication throughout the restaurant. Support staffing needs - Maintain appropriate staffing levels based on projected sales and business needs in partnership with culinary leadership. Contribute to menu development - Assist leadership with daily, weekly, and monthly specials as well as ongoing menu innovation. QUALIFICATIONS 3+ years of high-volume culinary or hospitality experience 1+ years of high-volume kitchen leadership experience Current food handler's card and any additional certifications required by federal, state, or local law Strong knowledge of food and restaurant operations, including storage and rotation, food preparation, recipe adherence, plating, and service timing standards Excellent verbal and written communication skills with a demonstrated history of increasing responsibility Proficiency with computers, including Windows, Microsoft Office, point-of-sale systems, and email Bachelor's degree in Culinary Arts, Hospitality, or related field preferred Willingness to perform additional duties as needed to support business operations

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE You have 3+ years of high volume culinary/hospitality experience You have 1+ years of high volume kitchen leadership experience You have a current food handler's card and other certification as required by federal/state/local law You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Routine standing for duration of shift Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team right away! Schulte Companies is an organization whose success is rooted in its service culture. Salary for the position is based on experience. The position also includes a health insurance stipend making our plan one of the most affordable in Naples. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Discover Your Purpose with Us at Discovery Village Bonita Springs! As an Executive Chef, you'll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As the Executive Chef, your role includes providing both strategic oversight and hands-on leadership of the Culinary Services Department. This includes responsibility for menu planning, staffing, food quality, safety, and budget performance. You'll play a vital role in resident satisfaction by creating memorable dining experiences while ensuring operational excellence. Position Highlights: Status: Full Time Schedule: 8:00 a.m.-5:00 p.m. and as needed Location: 26850 S. Bay Dr., Bonita Springs, FL 34134 Rate of Pay: $55,000-$62,000 annually (Exempt; paid bi-weekly) Why You'll Love This Community: Discovery Village Bonita Springs is a well-established senior living community in beautiful Southwest Florida, offering a welcoming environment for residents and team members alike. As Working Executive Chef, you will lead a dining program that supports resident satisfaction, teamwork, and consistent quality in a coastal setting that many people choose to call home. The role provides the opportunity to guide a dedicated kitchen and dining team, influence the daily experience of residents through great food and service, and grow your leadership career within a recognized senior living organization. What You'll Do: Lead daily culinary operations while participating in meal preparation and service Plan and execute menus that meet resident dietary guidelines and preferences Monitor food quality, consistency, and presentation; implement improvements as needed Ensure compliance with sanitation, safety, and dietary standards Conduct food safety audits and quality assurance checks Oversee purchasing, inventory control, and vendor contracts Manage budgets, monitor costs, and take corrective action when needed Recruit, train, schedule, and evaluate culinary staff Lead orientation and in-service training programs for team members Engage with residents during mealtimes to ensure satisfaction and resolve concerns Collaborate with Executive Director and department heads to align food services with community goals Qualifications: Minimum 5 years of culinary leadership in high-volume, high-standard environments (e.g., country clubs, resorts, cruise ships) Hands-on experience leading kitchen operations, including cooking and staff oversight Food Safety Certification required Strong knowledge of sanitation, food handling, and loss prevention practices Culinary training or certification preferred Experience with menu engineering, cost controls, and vendor management Strong leadership, communication, and problem-solving skills Proficiency with Microsoft Office and kitchen management systems Experience in senior living culinary services is a plus-but only if paired with demonstrated high service standards Why Join Us? Enjoy a comprehensive benefits package - medical, dental, vision, PTO, 401(k) and more for eligible positions Thrive in a purpose-driven environment that puts residents first Join a collaborative, supportive leadership team that values your voice Build meaningful connections and create lasting impact for residents and their loved ones Benefits You'll Enjoy: Competitive wages Early access to earned wages before payday! Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer match Paid training Opportunities for growth and advancement Meals and uniforms Employee Assistance Program About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6,500 residents nationwide. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information.

Job Description At Grappino, we pride ourselves on delivering a remarkable dining experience that showcases the finest ingredients and culinary craftsmanship. Our dynamic team is committed to creating delicious dishes that delight our guests and foster a warm and inviting atmosphere. We are looking for a talented and dedicated Line Cook to join our kitchen team. As a Line Cook, you will play a crucial role in our kitchen operations, working alongside the culinary team to prepare and serve high-quality dishes in a timely manner. You will be responsible for maintaining a clean and organized kitchen while ensuring that all food safety and sanitation standards are met. Line Cook Line Cooks efficiently and consistently produce the highest quality menu items. Line cooks take full ownership for the daily preparation and execution of food items in their station. Line cooks follow recipes, procedures, and presentation standards consistently to ensure the best possible product is produced and executed. Line Cooks are team players that assist one another and work with the service team to exceed our guests' expectations and to provide them with nothing less than extraordinary dining experiences. Two years of experience in Italian restaurants Line cook/Restaurant experience preferred... Sous Chefs Lead and manage the restaurants B.O.H. operations in partnership with the Corporate Chef to offer a world-class culinary experience, ensure concept vision and standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the Kitchen; ensure the kitchen operates efficiently and profitably. Two years of fine dining Sous Chef/ restaurant experience preferred... Our team members enjoy the following benefits - Advancement opportunities (70% of managers/chefs promoted from within) - Great Culture - Dining Discount - And More! To apply send us your resume or please visit our restaurant or website... Essential Functions -Ensures quality by properly rotating perishable and non-perishable products. -Helps maintain food cost by limiting kitchen waste and through the efficient use of all products. -Sets up station according to restaurant guidelines. -Prepares all food items consistently and as directed in a sanitary and timely manner. -Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant. -Performs regular line checks. -Observes and tests food to determine if cooked properly. -Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job. -Restocks all items as needed throughout shift. -Must maintain a clean, sanitary and organized work environment. -Has understanding and knowledge of how to properly use and maintain all equipment in station. -Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. -Substitutes for or assists other cooks during rush periods or as needed. -Communicates any product or other issues to Chef and team immediately. -Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time. Required Skills -Ability to execute professional cooking and service standards. -Proficient knife handling and sharpening skills. -Understanding and knowledge of safety, sanitation and food handling procedures. -Previous prep or line cook experience. -Requires attention to detail in completing tasks. -Ability to actively listen- giving full attention, understanding, asking questions as appropriate. -Ability to accept feedback and work calmly and effectively under pressure. -Ability to take direction and to work in a team environment. -Must have problem solving abilities, time management skills and be self-motivated. -Commitment to quality service, and food and beverage knowledge. -Ability to physically handle knives and other sharp, heavy or potentially dangerous items. -Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. -Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment. -This position will spend 100% of the time standing, walking and climbing stairs with food items and dishes. -Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water. -Regular exposure to conditions that could lead to minor injuries such as cuts and burns. -Must be able to work efficiently in a limited space. -Must be able to work at a fast pace for an extended period of time. -Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. -Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. -Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability and visual acuity.

Job DescriptionDescription: “There are no strangers here, only friends we have yet to meet.” - Frank Oakes Why Join Us? Career Growth: Start as an apprentice and grow into a skilled! Your growth is our mission! Employee Discounts: Enjoy discounts on our delicious organic food-both dining and groceries. Community & Culture: Be part of a positive and supportive Family that values diversity and growth. Work-Life Balance: We offer paid vacation time to help you relax and recharge. Referral Rewards: Bring your talented friends along and earn rewards for helping us grow! Join the Culinary Movement at Seed to Table - Now Hiring Sous Chefs! At Seed to Table, we're redefining what a kitchen can be. More than a restaurant, we're a culinary destination powered by organic ingredients, creative minds, and a relentless pursuit of excellence. Our kitchen thrives on passion, innovation, and precision. Requirements: Essential Job Functions: Supervise and support daily kitchen operations to ensure smooth, efficient service Prepare, cook, and plate dishes consistently according to quality and presentation standards Lead by example, guiding and training kitchen staff to maintain high performance and professionalism Ensure all food safety, sanitation, and cleanliness standards are followed at all times Assist with inventory control. Collaborate on menu planning and contribute creative input for seasonal or specialty items Maintain strong communication with the culinary team and front-of-house staff Stay calm and organized under pressure in a high-volume, fast-paced kitchen environment Qualifications: Must be 18 years or older. Proficiency in English is required; Spanish skills are a plus. Non-slip shoes are required for safety (not provided). Legal authorization to work in the United States. Reliable transportation is a must. Physical Requirements Ability to stand and walk for extended periods Must be able to lift and carry up to 50 lbs regularly Frequent bending, reaching, twisting, and kneeling throughout the shift Comfortable working in a hot, fast-paced kitchen environment with exposure to steam, flames, and cleaning agents Manual dexterity to safely handle knives, tools, and kitchen equipment Clear vision and hearing to ensure safety, accuracy, and effective communication Ability to climb step stools or ladders as needed Must be able to work on weekends, holidays, and flexible shifts as scheduled Stay Connected Follow us on social media to stay updated on the latest news, events, and job openings at Seed to Table: Seed to Table Website Seed to Table Facebook Seed to Table Instagram Seed to Table TikTok Seed to Table YouTube Seed to Table LinkedIn Equal Opportunity Statement Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive.

ABOUT THE ROLE As the Pastry Chef de Cuisine (Assistant General Manager), you will serve as both the creative and operational backbone of Hampton Chocolate Factory's dessert experience. This leadership role bridges culinary innovation and operational excellence-ensuring that our kitchen operates with precision, our products maintain uncompromising quality, and our guest experience consistently delivers a One-of-a-Kind Memorable Experience (OOAKME). In our fast-paced and ever-evolving environment, you'll be expected to maintain exceptional organization, manage daily logistics, and think proactively to drive the business forward. With a hands-on approach, you'll oversee seasonal initiatives, streamline operations, and ensure the team is prepared to exceed expectations. You are a clear communicator who sets high standards and inspires others through your leadership. Your focus will be on leading people, managing systems, and creating a positive, efficient workplace that reflects the core values of Hampton Chocolate Factory. OUR CULTURE At Hampton Chocolate Factory, our mission is to create a ‘one-of-a-kind memorable experience' (OOAKME) driven by 5 core values: We Perform with a Positive Mental Attitude. We Always Strive to Be the Best. We are Always Willing to Learn. We Deliver with Diligence and Proactivity. We are an Artisan, first. WHAT YOU'LL GET Competitive salary Quarterly Bonuses A rewarding work culture Annual paid vacation Clear pathways for career advancement within our rapidly expanding organization. YOU WILL 1. Culinary Leadership & Product Excellence Serve as the culinary standard-bearer for Hampton Chocolate Factory, ensuring every dessert meets brand quality, consistency, and presentation standards. Lead production operations with disciplined precision: prep, recipe execution, batch yields, ingredient management, and product rotation. Maintain and update all recipes, MOPs (Methods of Preparation), and documentation in collaboration with Operations Leadership. Train pastry and prep teams on new products, seasonal rollouts, and daily standards. Uphold food safety, sanitation, and organization protocols with zero compromise. 2. Research, Development & Innovation Collaborate directly with the Operations Manager and R&D partners on new dessert concepts, testing, and seasonal innovation. Evaluate ingredient sourcing, production feasibility, and scalability for launches. Lead tasting sessions, gather feedback, and ensure smooth transition from concept to consistent execution. Document all iterations and maintain strict version control of recipes and methods. 3. Operations & Team Management Assist the General Manager in day-to-day operations, including scheduling, staffing, performance coaching, and operational readiness. Serve as acting manager-on-duty (MOD) when required-ensuring smooth transitions between kitchen, FOH, and guest service. Drive operational flow, uphold store organization, and align daily tasks with business priorities. Support leadership in labor management, cost control, and performance metrics tracking (e.g., productivity, waste, and sales performance). 4. Leadership & Culture Embody and champion Hampton Chocolate Factory's FRESH leadership principles (Focus, Responsibility, Execution, Standards, Habits). Foster a positive, disciplined, and high-performance culture across all departments. Conduct ongoing coaching and feedback sessions to strengthen team accountability and confidence. Promote cross-training between BOH and FOH to build a unified and adaptable team. Demonstrate calm under pressure, clear communication, and consistent professionalism. 5. Guest Experience & FOH Support Engage with guests to ensure premium service and connect culinary excellence to the brand experience. Work alongside FOH leaders for approximately 8-10 hours weekly to maintain awareness of guest preferences, feedback, and service flow. Support execution of special events, tastings, and in-store experiences that elevate brand engagement. WHAT YOU'LL NEED A genuine passion for delivering exceptional food experiences, with a keen interest in food practices and trends. Minimum 2 years of experience in pastry or culinary management; luxury, boutique, or high-volume dessert environment preferred. Or minimum 3 years of experience in managerial role in restaurant or hospitality concepts. Proven leadership experience in restaurant or retail operations. Strong organizational, communication, and problem-solving skills. Deep understanding of recipe discipline, ingredient handling, and food safety standards. Ability to work flexible hours, including nights, weekends, and holidays. Passion for premium desserts, innovation, and creating memorable guest experiences. PHYSICAL REQUIREMENTS Must be able to stand for long periods of time and be able to lift up to 50 lbs. Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Leadership Expectations Lead with focus and composure in every situation. Take responsibility for outcomes-both successes and failures. Execute decisions with clarity and consistency. Uphold standards in quality, communication, and culture. Model the habits of discipline, empathy, and excellence. Performance Metrics Product quality and recipe consistency. Successful and timely R&D rollout execution. Labor efficiency and cost management. Team morale and retention. Guest satisfaction and brand alignment.

Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Maintains food handling and sanitation standards. • Ensures all employees have proper supplies, equipment and uniforms. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. • Assists in determining how food should be presented and creates decorative food displays. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities • Ensures and maintains the productivity level of employees. • Ensures completion of assigned duties. • Coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Handles employee questions and concerns. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Conducts employee performance appraisal process, giving feedback as needed. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Monitors employee's progress towards meeting performance expectations. • Conducts training when appropriate. Maintaining Culinary Goals • Follows specific goals and plans to prioritize, organize, and accomplish your work. • Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. • Places orders for appropriate supplies and manages food and supply inventories according to budget. • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Strives to improve service performance. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Serves as a role model to demonstrate appropriate behaviors. • Analyzes information and evaluating results to choose the best solution and solve problems. • Complies with loss prevention policies and procedures. • Reports malfunctions in department equipment. • Attends and participates in all pertinent meetings. • Encourages and builds mutual trust, respect, and cooperation among team members. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

DeRomo's Gourmet Market & Restaurant is a popular, busy, authentic Italian marketplace in Bonita Springs. We are currently seeking a Junior Sous Chef to join our Culinary Team. The Junior Sous Chef is responsible for supporting the department head with such tasks as inventory, staff management, and food preparation We're always looking for passionate people to join our family and grow with us. "At DeRomo's, our mission is to bring the authentic flavors and hospitality of Italy to every guest. Through fresh cuisine, gourmet offerings, and heartfelt service, we create experiences that feel like home." Essential Functions: Supervise performance of kitchen staff to ensure proper activity Ensure effective inventory, stock purchase, and storage Perform administrative tasks as will be communicated by superiors Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety Work towards exceeding customer's expectation by encouraging and promoting high level of service Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly Give appropriate support or guidance to members of kitchen when need arises Assist with staff disputes in the department and report any unresolved issues Promote good team spirit regularly Assist in recruiting, hiring, and training employee cooks Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests Assist with the development and training of department staff Ensure that working areas are always kept clean and sanitary practices for food handling, general cleanliness, and maintenance of kitchen are upheld Report the need for maintenance to appropriate staff Ensures a safe working and guest environment to reduce the risk of injury and accidents Complete accident reports promptly in the event that a guest or team member is injured Establish and maintain a positive culture with line level staff as well as between various market departments. Ensure quality pre-shift meetings are daily, held. Our compensation package for Full-Time associates includes a competitive hourly rate, Medical, Dental, Vision, STD/LTD, Life, 401k with match, PTO after 90 Days, dining and travel discounts, special offers from our business partners, and discount programs for selected cell phone providers. Qualifications, Education, Experience, Skills, and Abilities: Must be able to understand and write English. Knowledge of computers (MS Word, Excel, Micros POS) Must be Manager ServSafe certified High school diploma or GED; at least 5 years of experience directly related to the duties and responsibilities specified. Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis. DeRomo's Gourmet Market & Restaurant is managed by ColumbusHospitality Management, a company committed to providing quality service andmemorable guest experiences in a positive and welcoming work environment. Weare focused on supporting the needs of our team through our commitment to thefamily/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicantswill be required to submit to a background check prior to employment.

The Executive Chef sets the culinary vision and leads all kitchen operations-restaurants, bars, banquets/catering, and in-room dining. You'll design seasonal menus, develop talent, ensure impeccable food quality and safety, and manage costs and productivity to deliver standout guest experiences and strong financial results. Key Responsibilities * Culinary Vision & Menu Engineering * Create and update seasonal menus, tastings, banquet packages, and specials aligned with brand standards and target food cost. * Standardize recipes, plating guides, allergens notes, and spec sheets; drive menu contribution margin and mix. * Operational Leadership * Oversee daily prep and service across all outlets and banquets; run pass/expo during peak periods to maintain timing and presentation. * Set line organization, mise en place, and cleanliness standards; ensure accurate BEO execution and charge capture. * Food Safety & Compliance * Own ServSafe/HACCP programs: TCS controls, cooling/reheating logs, allergen and cross-contact protocols, labeling/rotation (FIFO). * Lead health/brand audits; enforce OSHA/SDS, knife/equipment safety, and sanitation checklists. * People & Culture * Recruit, train, schedule, and develop Sous Chefs, Leads, Cooks, and Stewards; conduct huddles, skills clinics, and performance reviews. * Build an inclusive, coaching culture that recognizes top performance and addresses gaps consistently. * Financial Management * Deliver food and labor cost targets; manage inventory, purchasing, yield, and waste; approve invoices and assist with monthly counts. * Partner with F&B leadership on budgets, forecasts, and pricing; track KPIs and implement corrective actions. * Procurement & Vendor Relations * Source quality product at value; negotiate with purveyors; ensure spec adherence and sustainable purchasing where possible. * Monitor quality on receiving; resolve credits promptly. * Events & Revenue Enablement * Collaborate with Sales/Events on tastings, custom menus, action stations, and premium upsells. * Support marketing content (dish photography, chef stories) and activations/pop-ups. * Facilities & Equipment * Maintain kitchen assets; coordinate PM and repairs with Engineering; ensure proper use/cleaning of equipment and smallwares. * Administration & Systems * Maintain SOPs, training materials, production sheets, and staffing models; leverage POS/inventory tools and basic BI reports. Benefits We Offer: * Competitive Salary: A comprehensive and competitive compensation package. * Performance Bonuses: Based on company and individual performance. * Health Benefits: Full medical, dental, and vision coverage. * Retirement Savings: 401(k) plan with company match to help secure your financial future. * Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance. * Professional Development: Opportunities for career advancement, mentorship, and ongoing learning. * Employee Discounts: Discounts on hotel stays and services across PHM properties. * Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle. * Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance. Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO): PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.

Job DescriptionDescription: OUR CORE PURPOSE: As an expression of God's love in Southwest Florida, we are growing to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported. GENERAL SUMMARY: The Program Chef will serve as a manager responsible for overseeing all food production operations and execution at the St. Matthew's House Immokalee Friendship House Shelter kitchen. This role includes supervising kitchen staff, coaching program residents and volunteers, preparing and serving meals, coordinating ordering and menu planning, and managing cleanup after meal services. As an experienced leader, the Program Chef will actively engage in cooking, teaching, and coaching, while continuously seeking ways to improve operations. Responsibilities also include but not limited to adhering to safe food handling standards, implementing new policies as needed, and ensuring excellence in meal organization and production. The Program Chef will be involved in holiday meal planning and execution, ongoing interactions with the Program Chef Manager, and managing in-house events, outreach meals, and partner organization needs. The role also involves participating in large functions and events within the St. Matthew's culinary department and providing support at other locations within the organization when needed, under the direction of the Executive Chef and Program Chef Manager. This position, like most hospitality positions, comes with the expectation of a 40-50-hour work week minimum - and may include evenings, weekends, and holidays as scheduled. ESSENTIAL LEADERSHIP FUNCTIONS Lead by example with a joyful attitude, demonstrating excellent organizational skills. Exhibit superb meal planning abilities, creativity, and effective stewardship of resources and food products. Identify and delegate duties to team members with varying skill levels to ensure objectives are met and excellent service is provided. Monitor outreach drop-offs and on-site services to ensure proper execution. Maintain high standards of food handling and processes, upholding the quality and charity of all operations. Interact effectively with the Department of Health, Fire Inspectors and any other official. Provide coaching and feedback to staff while assessing performance. Set up and stock stations with necessary supplies and prepare food for service, including chopping vegetables, meats, and sauces, and cooking menu items. Be familiar with food products, including types, names, and ingredients, to meet the needs of clients and guests. Communicate St. Matthews House's mission and values, providing exceptional customer service. Assist with the cleaning, sanitation, and organization of equipment and dining areas, ensuring overall cleanliness. Perform additional responsibilities as requested by the Director of Hospitality, Executive Chef, Program Chef Manager, Shelter Director or Catering Manager. Strive to embody the organization's core values: being helpful, healing, excellent, and God-honoring. Consistently review mission and meal operations to identify problems, concerns, and opportunities for improvement. Be willing to travel to different locations within the organization to assist with food production needs. Be available for major events and culinary demands for the Delicious by Design catering company. Coordinate with Harvest Run Drivers to maintain food procurement, safety rotation and delivery. Communication with other departments to ensure the operations standards. Requirements: Education: High school diploma or equivalent Experience: 4-years of kitchen management experience in a multi-level operation required food service experience to include menu planning, ordering and scheduling Confidentiality: Works with confidential information Requirements: Maintain a valid Florida Driver's License Serve Safe Manager Certification (or gain soon after acceptance) Mental/Visual Demands: Flow of work requires normal mental and visual capabilities. Physical Demand: The employee is required to handle, feel and/or reach with hands and arms, squatting, bending, and constantly moving on a regular basis. The employee must frequently lift and/or move up to 50 pounds. Working Conditions: Working in different weather conditions outside is to be expected. Must be willing to occasionally work non-standard work schedule including nights, weekends, holidays and other unusual hours due to business needs. Skills/Aptitudes: Professional communication skills are required and adept at and work calmly and effectively under pressure. Microsoft suite of programs. Ability to lead a team, problem solve, willingness and adaptability for changing responsibilities

SEMINOLE CASINO HOTEL IMMOKALEE Hiring smiling faces and happy personalities! Only a 30-minute drive from Daniels & SR 82, a 25-minute drive from LaBelle, or a 40-minute drive from I-75 and Immokalee Rd. At Seminole Immokalee Casino and Hotel, we have 3 restaurants, 4 bars, 24/7 hours, no last call, the party never stops! * All employees eat free on shift in our dining room! * Weekly pay, bonus eligibility, and the best benefit package in SWFL! * Advancement and training opportunities galore, where 1 out of every 12 employees are promoted each year! In 2024 Seminole Gaming / Hard Rock International were selected as a US Best Managed company for the fourth consecutive year. Seminole Hard Rock ranked #20 of 500 Best Places to Work by Forbes in 2021. We believe in making "More in Paradise" for our guests that travel to us from all over the world. Come see why our team members stay for 7 years on average, experience our family environment, and positive and fun work culture! "Feel the Vibe" is one of our core values; does your current job offer all this and more?! With casinos and hotels in over 70 countries, this is your foot in the door to the Seminole Hard Rock family of companies, transfer anywhere in the world, Get In and Get Moving! OUR COMMITMENT TO SERVICE: We don't have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current and future Guests. Responsibilities Responsible for scheduling employees. * Consults employees on daily responsibilities, following their progress in completing tasks time-frame allotted to ensure proper production. * Controls production levels in order to minimize waste and advising Chef of progress. * Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation. * Ensure all food is prepared in accordance with operation standards. * Interact with guest as much as possible to create a memorable experience. * Assist other line employees with daily responsibilities. * Strive to eliminate over-production and over-purchasing. * Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability. * Ensure that production and storage areas are maintained in accordance with city and state health department codes. * Promotes positive public/employee relations at all times. * Maintains a clean, safe, hazard-free work environment within area responsibility. * Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying * appropriate managers of concerns and observations. * Demonstrate actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication. * Ensure prompt and discreet notification to managers and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations. * Perform other duties as assigned. Qualifications A minimum of five (2) years experience as a Sous Chef or restaurant Chef highly preferred. * Two (2) year culinary arts degree preferred but not required. * High volume work experience. * Must be able to analyze Food and Beverage data. * Proven ability to reduce food costs. * Must have strong administrative skills and computer skills. * Must be able to demonstrate and deliver a high level of service to our guests. * Have strong verbal and written communication skills. * Has ability to lead and develop a cohesive culinary team. * Can interface effectively with FOH staff to produce a positive guest experience. WORK ENVIRONMENT * While performing the duties of this job, team member is regularly required to stand, walk, and demonstrate high-mobility for a majority of the shift. * Will also regularly: speak and listen to internal and external customer directions or orders in an atmosphere of varying background noise; transit across surfaces that may alternate between carpeted and hard surfaces; walk through slippery surfaces and/or sloping floors or stairs; use hands to finger, handle or feel small objects such paper or cloth; and reach with hands and arms overhead and from side to side. * Specific vision abilities required by this job include close, distance, color, peripheral vision and depth perception. Will often transit between brightly lit and dimly lit areas, including flashing lights and computer or TV screens. * Position requires bending, lifting and carrying supplies and equipment up to 20 pounds, will be required to use, push and pull wheeled hand-carts or other equipment weighing in excess of 100 lbs. * Will regularly bend, stoop, kneel, and twist at the waist. May occasionally be exposed to bodily fluids, pet or service animals, and strong odors. * Will regularly be exposed to tobacco and other second hand smoke. * May occasionally use de-escalation techniques to resolve customer conflict. * Will be required to assist in customer evacuation in case of emergency. CLOSING The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming's employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: * Credit Check * Criminal Background Check * Drug Screen DISCLAIMER While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). #hiringimmediately