Chef jobs in Carolina, PR

The Executive Chef sets the tone for Sonesta's Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team. The Executive Chef is responsible for all aspects of managing the Culinary department by providing the leadership and ensuring the effectiveness and the success of the daily operations of the Kitchen. The Executive Chef is responsible for making sure that food preparation is executed to the highest standards and that food items and kitchen equipment are handled in accordance with safety and sanitation standards. The role's primary responsibility is to drive results through their entire Culinary department. In this role, the Executive Chef is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Sonesta managers are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company's revenue and profitability goals and objectives. The ideal candidate has a passion for building and motivating teams that achieve results. Sonesta managers are guest-focused (both internal and external) and achievement-oriented leaders. Job Description Principle duties and responsibilities (Essential Functions) include: Operational/Functional: * Provide the directions for all day-to-day operations of the Culinary department and ensure the quality and standards are meeting the expectations of the customers and employees. * Write and test recipes. Create menus and food displays and provide guidelines for food presentations to kitchen staff. * Review BEOs, make notes, develop and assign production and preparation tasks accordingly. * Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment. * Work with the Catering department to develop special menus for functions and meet with meeting planners as requested. * Meet with guests to seek feedback and ensure food production meets and exceeds guest expectations. Respond to guest complaints and ensure proper follow-up is completed. * Monitor payroll, approve time sheets, and process payroll at the end of the pay period. * Interview, hire, train, and promote culinary staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate. * Ensure all Sonesta safety and sanitation standards are adhered to. * Maintain high standards of personal appearance and grooming. * Perform any other job-related duties as assigned. Strategy and Planning: * Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands. * Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores. * Coordinate projects that require floor condensing and room inventory changes. Conduct regular inventory of food items and equipment. Financial Management: * Manage department expenses and ensure food cost is reviewed daily. * Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Culinary department. * Manage staffing levels to ensure that guest service, operational needs and financial objectives are met. * Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel. Managing your Team: * Attract, retain, and motivate your team to uphold company standards and practices. * Ensure employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws. * Conduct pre-shift meetings with staff and review all information pertinent to the day's business. * Monitor, measure, and recognize performance of employees. Conduct annual performance evaluations. * Coach team by providing specific feedback to improve knowledge, skills and performance. * Ensure employees are treated fairly and equitably. Handle employee issues in a professional and timely manner. Leading with Passion: * Utilize and collaborate with resources across different departments and corporate offices. * Motivate employees to perform to their highest standard and establish a trusting environment to enrich the culture. * Focus on the mission and well-being of the departments, hotel and company. * Lead by example and operate with integrity and respect. * Inspire your team to embrace and demonstrate Sonesta's core values and the guest service standards. Qualifications and Skills A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competence. * Must be able to work in environment that requires physical activity under time constraints. * Must be able to work with all products and food ingredients used in the kitchen. * Excellent verbal and written communication skills. * Excellent interpersonal and customer service skills. * Excellent organizational skills and attention to detail. * Strong analytical and problem-solving skills. * Strong supervisory and leadership skills. * Extensive knowledge of hotel and hospitality industry. * Proficient with Microsoft Word, Excel and PowerPoint. Additional Job Information/Anticipated Pay Range Benefits Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including: * Medical, Pharmacy, Dental, and Vision Insurance * 401(k) Retirement Plan with Company Match * Paid Vacation and Sick Days * Paid Funeral Leave * Sonesta Hotel Discounts * Educational Assistance * Paid Parental Leave * Referral Incentive * Doctor Clinic * Sick Incentive * Development Programs * Milestone (Years of Service) Incentive * Employee Cafeteria * Company Paid Life Insurance * Company Paid Short-Term and Long-Term Disability Insurance * Various Employee Perks and Discounts Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • 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. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and 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 shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. 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. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. 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.

Compensation Type Yearly Highgate Hotels Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Coordinate, supervise and direct the Stewarding Department. Compute daily food cost. Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Direct and train all chefs to ensure adequate operation in all outlets. Create menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Participate in required M.O.D. program as scheduled. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

Levy Sector **Salary:** 70,000 **Other Forms of Compensation:** Bonus-Eligible Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. **About Levy** The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. **Job Summary:** **Working as the Executive Chef,** you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. **Key Responsibilities:** + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate **Preferred Qualifications:** + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. **At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off Plan + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) **Levy maintains a drug-free workplace.** Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (**************************************************************************************** or copy/paste the link below for paid time off benefits information. ***************************************************************************************

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience: • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements • Long hours sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Sobre la compañía: Nexo Técnico es una compañía de ingeniería y construcción especializada en soluciones a problemas estructurales y geotécnicos con más de 17 años en el mercado. En la actualidad, nos encontramos en proceso de crecimiento y desarrollo, por lo que constantemente buscamos expandir nuestro equipo con personas dinámicas, innovadoras y team players en búsqueda de nuevas experiencias y retos profesionales. Nuestro peritaje se enfoca en: Restauración de puentes, marinas y edificios. Refuerzos de cimientos e integridad estructural. Trabajos con fundaciones y pilotes. Estructuras de energía renovable. Concesionarios exclusivos de RAM Jack Foundation Systems. Descripción del trabajo: El/la Asistente de Ingeniero será responsable de brindar apoyo técnico y administrativo en los proyectos de construcción, asegurando el cumplimiento de plazos, calidad y normativas. Debe contar con habilidades organizativas, conocimientos técnicos básicos y una actitud proactiva para colaborar con el equipo de trabajo. Responsabilidades principales: Apoyo técnico: Asistir con lectura de planos y documentación del proyecto. Supervisión en campo: Dar seguimiento a las tareas diarias en el sitio de construcción, asegurando el cumplimiento de los estándares establecidos. Gestión documental: Organizar y actualizar documentación técnica, incluyendo reportes, permisos y cronogramas. Control de inventario: Apoyar en el monitoreo y gestión de materiales y recursos del proyecto. Supervisión de seguridad: Apoyar en la implementación y cumplimiento de las políticas de seguridad laboral en el sitio de trabajo. Comunicación con stakeholders: Asistir en la coordinación y comunicación con clientes, proveedores y autoridades locales. Otras tareas relacionadas con el soporte técnico y administrativo. Requisitos: Disponibilidad para viajar a los proyectos. Vehiculo en buenas condiciones. Lectura e interpretación de planos de construcción. Nivel intermedio de inglés, tanto oral como escrito (deseable, pero no excluyente). Bachillerato o grado técnico en ingeniería o áreas relacionadas (deseable). Buenas destrezas de comunicación. Preferiblemente, experiencia en el campo de la construcción. Conocimiento básico de Google Workspace. Beneficios: Licencia de enfermedad. Licencia de vacaciones. Vacaciones en días feriados oficiales. Tiempo libre personal / Personal Time Off (PTO). Flexibilidad y equilibrio. Reembolso de cubierta de salud. Compensación por transporte. Estipendio de comunicación. Oportunidades de desarrollo y crecimiento. Apoyo social y trabajo voluntario en la comunidad. Consultoría profesional gratuita para el empleado y su familia inmediata. Cultura de colaboración y ambiente positivo, lleno de reconocimiento y gratitud. Ubicación: Puerto Rico Modalidad: Tiempo completo - Presencial / On-site. Compensación: $15.00 - $17.00 per hour Policy Statement Nexo Técnico, Corp., in line with our commitment to excellence and professionalism, pledges to maintain a work environment that promotes respect for people and their diversity. We adhere to an equal employment opportunity policy and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, age, marital status, national origin, disability, or veteran status. This policy applies to all areas of employment, including recruitment, hiring, training, promotion, compensation, benefits, and termination. Scope This policy applies to all employees, job applicants, interns, and contractors of Nexo Técnico, Corp. Protected Characteristics Nexo Técnico, Corp. is committed to non-discrimination on the basis of protected characteristics under federal and state laws, such as race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, marital status, and veteran status. Responsibility Everyone at Nexo Técnico, Corp. is responsible for upholding and supporting this policy. The company's management will be in charge of implementing and maintaining the policy. Reporting Violations Any employee who suspects a violation of this policy should report it to the company's management. Nexo Técnico, Corp. will protect against any retaliation for those who report suspected violations. Consequences Non-compliance with this policy can result in disciplinary action, up to and including termination of employment. Review & Update This policy will be reviewed and updated periodically to ensure compliance with current laws. Affirmative Action Plan While Nexo Técnico, Corp. is not legally obligated to have an Affirmative Action Plan, our company is committed to promoting employment opportunities for individuals who have historically been disadvantaged. We strive to maintain an inclusive and diverse work environment. Aquí tienes la actualización de la descripción de la empresa con la información más reciente: Who is Nexo Técnico? We are an engineering and construction firm specializing in solutions for structural, foundation, and infrastructure challenges. Our technical expertise and practical experience allow us to deliver reliable, cost-effective, and durable solutions backed by over 17 years of experience and ZERO FAILURES. What we do: We specialize in the repair, reinforcement, and improvement of structures, foundations, walls, slopes, and soils, implementing specialized techniques in line with international standards and industry best practices in engineering and construction. Our Expertise: Bridge, Marina, and Building Restoration Foundation Reinforcements and Structural Integrity Foundations, Piles, Carbon Fiber, and Other Structural and Geotechnical Solutions Renewable Energy Structures Exclusive Dealers of Ram Jack Foundation Systems Our Mission: To apply our specialized knowledge in structures and foundations with determination and integrity, in our unwavering commitment to serve our customers. Our Vision: To be recognized in Puerto Rico and the Caribbean for providing reliable, cost-effective, specialized solutions, forming a proud team committed to doing things right and contributing to the development of our infrastructure. Our Values: Safety First: Our priority is the safety and well-being of our team and community. Quality Work: We stand out for delivering exceptional quality in every detail of our work. Commitment: We give our best in every project, to our clients and colleagues. Resilience: We continuously grow, learn, and improve, seeing challenges as opportunities to move forward. Responsibility: We are mindful of our environmental impact, ensuring the responsible use of resources and maintaining safety standards. Diversity and Inclusion: We value collaboration, team spirit, and recognize that our differences enhance our innovation. Integrity: We act with professionalism and ethics in everything we do. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Ram Jack.

ESP: Somos una empresa líder en ingeniería y construcción con más de 17 años de experiencia, especializada en la reparación y refuerzo de estructuras y cimentaciones, restauración de edificios, pilotes, sistemas de fuerza, y más. Estamos en búsqueda constante de personas talentosas para unirse a nuestro equipo de especialistas en reparación y restauración de edificios e instalaciones. Si eres altamente competente, posees fuertes habilidades y tienes el deseo de superarte, ¡queremos conocerte! --- ENG: We are a leading engineering and construction company with over 17 years of experience, specializing in structural and foundation repairs, building restoration, piles, force systems, and more. We are constantly seeking talented individuals to join our team of specialists in building and facilities repairs and restoration. If you are highly competent, possess strong skills, and have a desire to excel, we want to meet you! Sobre la compañía: Nexo Técnico es una compañía de ingeniería y construcción especializada en soluciones a problemas estructurales y geotécnicos con más de 17 años en el mercado. En la actualidad, nos encontramos en proceso de crecimiento y desarrollo, por lo que constantemente buscamos expandir nuestro equipo con personas dinámicas, innovadoras y team players en búsqueda de nuevas experiencias y retos profesionales. Nuestro peritaje se enfoca en: * Restauración de puentes, marinas y edificios. * Refuerzos de cimientos e integridad estructural. * Trabajos con fundaciones y pilotes. * Estructuras de energía renovable. * Concesionarios exclusivos de RAM Jack Foundation Systems. Descripción del trabajo: El/la Asistente de Ingeniero será responsable de brindar apoyo técnico y administrativo en los proyectos de construcción, asegurando el cumplimiento de plazos, calidad y normativas. Debe contar con habilidades organizativas, conocimientos técnicos básicos y una actitud proactiva para colaborar con el equipo de trabajo. Responsabilidades principales: * Apoyo técnico: Asistir con lectura de planos y documentación del proyecto. * Supervisión en campo: Dar seguimiento a las tareas diarias en el sitio de construcción, asegurando el cumplimiento de los estándares establecidos. * Gestión documental: Organizar y actualizar documentación técnica, incluyendo reportes, permisos y cronogramas. * Control de inventario: Apoyar en el monitoreo y gestión de materiales y recursos del proyecto. * Supervisión de seguridad: Apoyar en la implementación y cumplimiento de las políticas de seguridad laboral en el sitio de trabajo. * Comunicación con stakeholders: Asistir en la coordinación y comunicación con clientes, proveedores y autoridades locales. * Otras tareas relacionadas con el soporte técnico y administrativo. Requisitos: * Disponibilidad para viajar a los proyectos. * Vehiculo en buenas condiciones. * Lectura e interpretación de planos de construcción. * Nivel intermedio de inglés, tanto oral como escrito (deseable, pero no excluyente). * Bachillerato o grado técnico en ingeniería o áreas relacionadas (deseable). * Buenas destrezas de comunicación. * Preferiblemente, experiencia en el campo de la construcción. * Conocimiento básico de Google Workspace. Beneficios: * Licencia de enfermedad. * Licencia de vacaciones. * Vacaciones en días feriados oficiales. * Tiempo libre personal / Personal Time Off (PTO). * Flexibilidad y equilibrio. * Reembolso de cubierta de salud. * Compensación por transporte. * Estipendio de comunicación. * Oportunidades de desarrollo y crecimiento. * Apoyo social y trabajo voluntario en la comunidad. * Consultoría profesional gratuita para el empleado y su familia inmediata. * Cultura de colaboración y ambiente positivo, lleno de reconocimiento y gratitud. Ubicación: Puerto Rico Modalidad: Tiempo completo - Presencial / On-site. Compensación: $15.00 - $17.00 per hour * Policy Statement Nexo Técnico, Corp., in line with our commitment to excellence and professionalism, pledges to maintain a work environment that promotes respect for people and their diversity. We adhere to an equal employment opportunity policy and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, age, marital status, national origin, disability, or veteran status. This policy applies to all areas of employment, including recruitment, hiring, training, promotion, compensation, benefits, and termination. * Scope This policy applies to all employees, job applicants, interns, and contractors of Nexo Técnico, Corp. * Protected Characteristics Nexo Técnico, Corp. is committed to non-discrimination on the basis of protected characteristics under federal and state laws, such as race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, marital status, and veteran status. * Responsibility Everyone at Nexo Técnico, Corp. is responsible for upholding and supporting this policy. The company's management will be in charge of implementing and maintaining the policy. * Reporting Violations Any employee who suspects a violation of this policy should report it to the company's management. Nexo Técnico, Corp. will protect against any retaliation for those who report suspected violations. * Consequences Non-compliance with this policy can result in disciplinary action, up to and including termination of employment. * Review & Update This policy will be reviewed and updated periodically to ensure compliance with current laws. * Affirmative Action Plan While Nexo Técnico, Corp. is not legally obligated to have an Affirmative Action Plan, our company is committed to promoting employment opportunities for individuals who have historically been disadvantaged. We strive to maintain an inclusive and diverse work environment. Aquí tienes la actualización de la descripción de la empresa con la información más reciente: Who is Nexo Técnico? We are an engineering and construction firm specializing in solutions for structural, foundation, and infrastructure challenges. Our technical expertise and practical experience allow us to deliver reliable, cost-effective, and durable solutions backed by over 17 years of experience and ZERO FAILURES. What we do: We specialize in the repair, reinforcement, and improvement of structures, foundations, walls, slopes, and soils, implementing specialized techniques in line with international standards and industry best practices in engineering and construction. Our Expertise: * Bridge, Marina, and Building Restoration * Foundation Reinforcements and Structural Integrity * Foundations, Piles, Carbon Fiber, and Other Structural and Geotechnical Solutions * Renewable Energy Structures * Exclusive Dealers of Ram Jack Foundation Systems Our Mission: To apply our specialized knowledge in structures and foundations with determination and integrity, in our unwavering commitment to serve our customers. Our Vision: To be recognized in Puerto Rico and the Caribbean for providing reliable, cost-effective, specialized solutions, forming a proud team committed to doing things right and contributing to the development of our infrastructure. Our Values: * Safety First: Our priority is the safety and well-being of our team and community. * Quality Work: We stand out for delivering exceptional quality in every detail of our work. * Commitment: We give our best in every project, to our clients and colleagues. * Resilience: We continuously grow, learn, and improve, seeing challenges as opportunities to move forward. * Responsibility: We are mindful of our environmental impact, ensuring the responsible use of resources and maintaining safety standards. * Diversity and Inclusion: We value collaboration, team spirit, and recognize that our differences enhance our innovation. * Integrity: We act with professionalism and ethics in everything we do. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Ram Jack.

Job DescriptionJob Title: Sushi Chef / ItamaeLocation: Puerto RicoEmployment Type: Full TimeStart Date: Open AvailabilityRelocation / Sign-On: Available A high-quality dining operation is seeking a skilled Sushi Chef / Itamae to join its culinary team. This role requires mastery of traditional sushi preparation, refined knife techniques, and a deep commitment to ingredient quality and precision.The term Itamae, meaning "in front of the board," traditionally refers to a highly trained sushi chef working at the cutting board, preparing sushi with expertise and artistry. This position demands a chef who embodies that craftsmanship while working efficiently in a fast-paced, collaborative environment.Candidates must be legally authorized to work in the United States or Puerto Rico without the need for visa sponsorship or a work permit. Key Responsibilities Prepare high-quality sushi, sashimi, nigiri and maki with consistency and exceptional technique Ensure all seafood and specialty ingredients meet the highest freshness and quality standards Maintain strict hygiene, sanitation and food safety protocols Execute service efficiently during high-volume periods while maintaining precise standards Maintain a clean and organized workstation showcasing Itamae-level discipline Inspect ingredients daily and oversee proper storage, rotation and handling of seafood Assist with menu creation, seasonal dishes and specialty item development Communicate effectively with culinary and service teams to ensure smooth operations Support inventory management, ordering and waste reduction initiatives Qualifications and Experience Proven experience as a Sushi Chef or Itamae in a reputable sushi restaurant or Japanese dining concept Strong mastery of sushi preparation, knife skills and traditional Japanese culinary techniques Understanding of both classic and modern sushi approaches Experience working in high-volume, fast paced environments Excellent knowledge of food safety, HACCP and seafood handling requirements Positive attitude, professionalism and ability to work both independently and as part of a team Must be legally authorized to work in the US or Puerto Rico without sponsorship Ideal Candidate Profile Passionate about Japanese cuisine, detail-oriented, and dedicated to culinary excellence Highly disciplined with a clean, organized working style Calm under pressure with a strong sense of timing and precision Creative spirit paired with deep respect for traditional sushi philosophy Reliable, team-oriented and eager to grow with the operation

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces 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. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. 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.

Spartan Staffing of San Juan, PR is now hiring Ayudante de Cocinas in Guaynabo, PR. Spartan Staffing has helped job seekers find meaningful work for over 35 years. If you're looking for long-term, temp-to-hire or project-based roles in light industrial, clerical, CDL driving and more, we're here to help! With flexible opportunities and a team that's dedicated to your success, finding your next job has never been easier. Spartan Staffing operates in Puerto Rico as a sister company of PeopleReady, a leading staffing company putting work within reach for thousands of qualified and motivated local temporary workers. **Pay Rate:** _The pay rate for this job is $11.50 - $11.50 / hour*_ **What you'll be doing as a Ayudante de Cocina:** + Food Preparation + Participate in the preparation of simple dishes + Keep the kitchen, utensils, and equipment clean and sanitized + Clean and sanitize storage areas such as refrigerators and freezers + Receive, inspect, and properly store raw materials + Check and rotate stock to use ingredients before they expire + Ensure the kitchen complies with all current health and food safety regulations **Available shifts:** Shift Timings: All Available **Job requirements:** + Culinary arts student, culinary arts certification, and/or at least 6 months of experience in related tasks + Ability to stand for extended periods + Knowledge of food preservation + Ability to work under pressure + Multitasking skills + Valid Puerto Rico driver's license + High school diploma + Background Check and Drug Test Required **Ready to take control of the way you work?** Complete our application to join the PeopleReady team today. **Please contact our San Juan, PR branch for more information** **Branch #: 1040** **Address: 320 Calle Eleanor Roosevelt San Juan 00927** **Email Address: ************************* *Hourly pay rates are a good-faith estimate based on factors such as relevant skills, experience, education, training, geographic location and other considerations permitted by law. An employee's pay history will not be a contributing factor where prohibited by local law. Applications are accepted on an ongoing basis unless a deadline is otherwise stated. Employees and their eligible dependents are offered Medical/Dental/Vision insurance and short term disability, in addition to other programs ,as well as number of paid days off and/or more generous paid sick leave days]. More details about our benefits can be found by copying and pasting this URL into your browser: ************************************* Spartan Staffing of considers all applicants for employment regardless of background, in compliance with applicable laws regarding fair hiring practices. Spartan Staffing is an equal opportunity employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, sexual orientation, gender identity, or any other characteristics protected by law. We consider qualified applicants with arrest and conviction records in accordance with applicable law. TrueBlue, Inc. and its brands welcome and encourage applications from candidates with disabilities. Accommodations are available on request for candidates taking part in the selection process. If you require disability-related accommodation during the recruitment process, please contact your Recruiter or Employee Relations at HR-Advice@trueblue.com or **************. TrueBlue, Inc. and its brands will consult with all applicants who request disability-related accommodation during the recruitment process to ensure that the accommodation provided takes into account the applicant's individual accessibility needs. \#PriL PeopleReady is an equal opportunity employer, and we value diversity. We do not discriminate based on race, religious affiliation, color, national origin, gender, age, marital status, sexual orientation, gender identity, veteran status, disability, or any other basis protected by law. We will get to know you and connect you with jobs that match your skills, experience and preferences. We work hard every single day to find jobs so each employee has opportunity and variety in their work.

The San Justo Group is looking for head chefs, prep and line cooks to join our team in our Old San Juan locations. The head chef is a role where you will supervise the kitchen while your team serves our patrons at our restaurant. We have 3 restaurants open.The right person will be Leading the kitchen as a head chef, doing prep or working as a Line cook. This person should have a positive attitude, be enthusiastic and enjoy working with all types of people. The ideal candidate will have excellent customer service skills and prior experience working in the foodservice industry. Responsibilities: Serve - Prepare hot and cold meals, such as tacos, wings, burgers for customers while correctly customizing orders. Prepare and serve food and other typical bar foods. Sell - Work with the floor manager by describing the details of the food product and answer any questions they may have, such as dietary needs or known allergies. Clean and stock - Determine that all workstations are stocked with products needed. Clean and sanitize all work areas and customer-seating areas. Requirements: High School diploma ,GED, or equivalent work experience Excellent written and verbal communications skills Ability to follow all safe food handling procedures and sanitation practices. A good memory to manage multiple orders at the same time and recall faces, names, and preferences of team members Ability to serve customers quickly, efficiently and kindly Ability to lift 15 pounds at a time Must be able to stand for long periods, bend, lift, and reach over your head Must be able to work evenings, weekends and some holidays About San Justo Group We are a leading organization dedicated to making sure every person leaves with a lifetime memory of a great time. We want to make every persons experience great. Our employees enjoy a work culture that promotes diversity and having a good time. San Justo Group benefits include monthly and quarterly profit sharing for eligible employees as well as medical, dental and vision. Employees can also take advantage of above average pay rates and a culture that is unparalleled in the food industry.

**Additional Information** Signature Restaurant Sous Chef **Job Number** 25190073 **Job Category** Food and Beverage & Culinary **Location** Dorado Beach a Ritz-Carlton Reserve, 100 Dorado Beach Drive, Dorado, Puerto Rico, United States, 00646VIEW ON MAP (*************************************************************************************************************************************************************************** **Schedule** Full Time **Located Remotely?** N **Position Type** Management **JOB SUMMARY** Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. **CANDIDATE PROFILE** **Education and Experience** - High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. **CORE WORK ACTIVITIES** **Ensuring Culinary Standards and Responsibilities are Met** - Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. - Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. - Assists Executive Chef with all kitchen operations and preparation. - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. - Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. - Assists in determining how food should be presented and creates decorative food displays. - Maintains purchasing, receiving and food storage standards. - Ensures compliance with food handling and sanitation standards. - Performs all duties of kitchen managers and employees as necessary. - Recognizes superior quality products, presentations and flavor. - Ensures compliance with all applicable laws and regulations. - Follows proper handling and right temperature of all food products. - Operates and maintains all department equipment and reports malfunctions. - Checks the quality of raw and cooked food products to ensure that standards are met. **Leading Kitchen Operations** - Supervises and coordinates activities of cooks and workers engaged in food preparation. - Leads shifts while personally preparing food items and executing requests based on required specifications. - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. - Encourages and builds mutual trust, respect, and cooperation among team members. - Serves as a role model to demonstrate appropriate behaviors. - Maintains the productivity level of employees. - Ensures employees understand expectations and parameters. - Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. - Ensures property policies are administered fairly and consistently. - Communicates performance expectations in accordance with job descriptions for each position. - Recognizes success performance and produces 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. - Sets a positive example for guest relations. - Empowers employees to provide excellent customer service. - Interacts with guests to obtain feedback on product quality and service levels. - Handles guest problems and complaints. **Maintaining Culinary Goals** - Achieves and exceeds goals including performance goals, budget goals, team goals, etc. - Develops specific goals and plans to prioritize, organize, and accomplish your work. - Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. - Trains employees in safety procedures. **Managing and Conducting Human Resource Activities** - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. - Participates in the employee performance appraisal process, providing feedback as needed. - Brings issues to the attention of the department manager and Human Resources as necessary. **Additional Responsibilities** - Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. - Analyzes information and evaluating results to choose the best solution and solve problems. - Attends and participates in all pertinent meetings. _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._ At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience: • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements • Long hours sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Job Title: Sushi Chef / Itamae Location: Puerto Rico Employment Type: Full Time Start Date: Open Availability Relocation / Sign-On: Available A high-quality dining operation is seeking a skilled Sushi Chef / Itamae to join its culinary team. This role requires mastery of traditional sushi preparation, refined knife techniques, and a deep commitment to ingredient quality and precision. The term Itamae, meaning "in front of the board," traditionally refers to a highly trained sushi chef working at the cutting board, preparing sushi with expertise and artistry. This position demands a chef who embodies that craftsmanship while working efficiently in a fast-paced, collaborative environment. Candidates must be legally authorized to work in the United States or Puerto Rico without the need for visa sponsorship or a work permit. Key Responsibilities Prepare high-quality sushi, sashimi, nigiri and maki with consistency and exceptional technique Ensure all seafood and specialty ingredients meet the highest freshness and quality standards Maintain strict hygiene, sanitation and food safety protocols Execute service efficiently during high-volume periods while maintaining precise standards Maintain a clean and organized workstation showcasing Itamae-level discipline Inspect ingredients daily and oversee proper storage, rotation and handling of seafood Assist with menu creation, seasonal dishes and specialty item development Communicate effectively with culinary and service teams to ensure smooth operations Support inventory management, ordering and waste reduction initiatives Qualifications and Experience Proven experience as a Sushi Chef or Itamae in a reputable sushi restaurant or Japanese dining concept Strong mastery of sushi preparation, knife skills and traditional Japanese culinary techniques Understanding of both classic and modern sushi approaches Experience working in high-volume, fast paced environments Excellent knowledge of food safety, HACCP and seafood handling requirements Positive attitude, professionalism and ability to work both independently and as part of a team Must be legally authorized to work in the US or Puerto Rico without sponsorship Ideal Candidate Profile Passionate about Japanese cuisine, detail-oriented, and dedicated to culinary excellence Highly disciplined with a clean, organized working style Calm under pressure with a strong sense of timing and precision Creative spirit paired with deep respect for traditional sushi philosophy Reliable, team-oriented and eager to grow with the operation

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Follows proper handling and right temperature of all food products. * Operates and maintains all department equipment and reports malfunctions. * Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Leads shifts while personally preparing food items and executing requests based on required specifications. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Communicates performance expectations in accordance with job descriptions for each position. * Recognizes success performance and produces 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. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints. Maintaining Culinary Goals * Achieves and exceeds goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. * Trains employees in safety procedures. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Participates in the employee performance appraisal process, providing feedback as needed. * Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Attends and participates in all pertinent meetings. 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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245486BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Sushi Chef prepares high-quality sushi and Japanese cuisine following standardized recipes and presentation standards. Responsibilities include handling raw fish, rolling sushi, preparing sashimi, and creating specialty dishes with precision and consistency. The role involves supervising and training kitchen staff, managing inventory and ordering supplies, controlling food costs, and ensuring compliance with food safety and sanitation standards. The Sushi Chef maintains cleanliness and safety in the kitchen, minimizes waste, and contributes to menu development. Administrative duties include scheduling, record-keeping, and supporting operational efficiency. Education & Experience High School diploma or equivalent required Formal culinary training or apprenticeship in Japanese cuisine or sushi preparation preferred Minimum 2 years of experience preparing sushi in a professional kitchen Prior experience in kitchen supervision or leadership strongly preferred Experience with inventory management, ordering, and cost control a plus Physical Requirements Flexible and long hours sometimes required Medium work - lifting up to 50 lbs occasionally and/or 20 lbs frequently Ability to stand for entire shift Ability to work in hot and cold environments Strong manual dexterity and knife skills