Chef jobs in Fort Lauderdale, FL

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests daily! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (6-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

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

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, entertainment, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensure exceptional guest satisfaction by embodying a 'Do Whatever It Takes' attitude and employing a hands-on, lead-by-example management style Oversee and manage all back-of-house staff in a dynamic, high-volume kitchen environment, including continuous training and staff development Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-KJ1 Pay Range USD $85,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-KJ1

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Miami Airport F&B Advertised Compensation: $81,246.00 to $99,900.00 Executive Chef BF1008 Summary: The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements. Essential Functions: * Supervises the day to day activities of culinary supervisory staff * Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens * Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production * Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures * Oversees the Commissary and serves as a primary contact with food vendors * Prices and orders food and kitchen supplies * Maintains effective cost control, by managing the food management inventory system * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies * Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * Identifies hiring, firing, advancement, development, promotion of culinary management staff * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires post-secondary, culinary arts school or four-year university; brand certification a plus * Requires a minimum of 5 years managerial or supervision experience in the culinary / food service * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals To learn more about HMSHost and additional career opportunities, visit ************************* Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics"). Nearest Major Market: Miami

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Looking for a Sole Chef to join a San Lorenzo based in Miami. This is the perfect opportunity for someone that wants to be local to South Florida. Crew house is provided, no one lives on board unless the owner is using the vessel. It is not mandatory to live at the house if you happen to have your own accommodation. M -F type of schedule. Itinerary: Summer - Miami/Bahamas; Winter - New York and surrounding areas Point of contact - Lore Castillo RequirementsCuisine: Mediterranean mostly , some Asian , American. Very important Italian and French cousin Minimum 1-2 years of longevity on previous yachts. Candidates with less experience or green crew will not be considered at all BenefitsSalary range: $8,500 - $11,000 per month

Job Description Private family seeks an exceptional full-time Private Chef to create unparalleled culinary experiences that blend artistry and sophistication, with a strong focus on nutrition and wellness. The Chef will oversee all daily culinary needs at the family's primary residence in Palm Beach, FL, and spend two months of the summer season in Southampton, NY. The ideal candidate will bring extensive Michelin Star restaurant experience, with proven expertise in delivering refined, innovative, and wellness-driven cuisine. A background in organic, nutritious cooking and mastery of both Japanese and authentic Italian cuisines are essential. The family seeks a Chef who approaches food as both art and nourishment, someone who can translate world-class technique into fresh, beautifully balanced, health-conscious meals. Candidates must demonstrate a commitment to excellence, reliability, and adaptability, along with the capacity to travel with the family between residences. Relocation expenses will be covered for candidates residing outside of the Palm Beach area. Competitive compensation ($160,000 - $200,000) and benefits are offered for the right individual who embodies culinary artistry, precision, and a genuine passion for exceptional private service. This role follows a five-day workweek, with flexibility to work weekends and extended hours during the summer months or as needed. The position requires professionalism, discretion, and the ability to work collaboratively with existing household staff. Daily responsibilities include curating and executing customized menus aligned with the family's preferences, with dinner service at 6:00 p.m. and occasional lunches. The Chef will manage ingredient sourcing, kitchen organization, and menu planning, maintaining the highest standards of quality, freshness, and sustainability. This is a unique opportunity to join a dynamic, family-centered household that values creativity, precision, and excellence at the highest level. Responsibilities include but are not limited to: Design weekly menus inspired by global cuisines, with a focus on farm-to-table excellence, that strike a balance between family favorites and innovative global cuisines Prepare custom, health-conscious meals that respect dietary restrictions (no pork or shellfish) and delight both adults and children alike Present meticulously prepared multi-course dinner, 5 days per week with daily dinner service at 6:00 PM Prepare tasty, nutritious, whole food-based meals and snacks for children with a focus on organic ingredients Specialize in wine-pairing, ensuring the dining experience meets the sophisticated palate of a wine enthusiast Utilize cutting-edge kitchen equipment, including a dedicated pizza oven, to create unique and flavorful dishes Oversee kitchen inventory, ingredient sourcing, and procurement to ensure quality and freshness Maintain an impeccably organized and professionally managed kitchen environment, upholding the highest sanitary and cleanliness standard Prepare specialty items such as artisanal sauces, ice creams, and other custom culinary creations Provide advanced menu planning with lead time to accommodate the family's lifestyle Adapt to the family's ever-changing schedule, ensuring flexibility with seasonal and travel commitments Additional duties and responsibilities as needed and upon request Requirements: Strong command of English language; superior communication skills, both written and verbal Excellent references required from both current and previous employers Minimum 5 years working in a high-end restaurant environment; Michelin Star experience REQUIRED Mastery of both Japanese and authentic Italian cuisines Expertise in a wide range of culinary traditions, with an emphasis on farm-to-table and seasonal cooking, New American and French cuisine as well as high-end Mediterranean dishes Strong understanding of child-specific dietary requirements and nutrient-rich foods Passionate about creating elevated but not overly rich meals, specializing in tasty, vegetable forward dishes Proficient in managing kitchen operations, including inventory control and sourcing Demonstrated ability to craft both child-friendly and sophisticated meals that appeal to all ages Polished, poised and professional in both mindset and manor, use of utmost discretion at all times A warm, collaborative approach to interacting with family members and staff Ability to seamlessly adapt to changing environments and household dynamics Valid Driver's License REQUIRED ; confident driver with zero points on license Valid US Passport willing and able to travel domestically and internationally as needed Legally able to work within the United States Salary: $160,000 - $200,000 per year + benefits Benefits: Non-contributory comprehensive benefits package, relocation expense reimbursement, and discretionary performance based annual bonus

, 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

Our client, an iconic South Florida destination resort, is looking for an experienced and motivated Executive Chef to join their newly revamped Beach Club culinary operations. This is a multi-outlet leadership role responsible for all aspects of the culinary operations at the Beach Club, offering a significant leadership opportunity with competitive compensation and benefits. Summary from the Hiring Team The ideal candidate must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Must be able to: Possess a hands-on style of management. Maintain inventory and coordinate purchases for food production. Produce and organize daily purchases for multi-outlet production Work with recipes to specific guidelines in production and understand basic food cost and portion control mechanisms. Monthly inventory (as directed by CFO) Possess the ability to lead and train staff, reviews Responsible for the proper production of food items, working efficiently to achieve maximum productivity Prepare food items, using methods such as roasting, broiling, grilling, frying, sautéing, steaming, poaching, braising, and shot order cookery (per outlet specific) Proficiently perform duties on both hot and cold lines, as well as duties involving food preparation Practice safe and proper use of equipment at all times Label, date, store and rotate all products while maintaining assigned par levels - D.T.M. Practice basic sanitation, food rotation, and cooler cleanliness. Keep the work area clean Comply with health department standards, always upholding these regulations Maintain a safe working environment. Report and correct, if possible, any unsafe acts or conditions work with asst. and chief engineer Work with recipes to specific guidelines in production and understand basic food cost and portion control mechanisms. Have a proven track record in quality food operations Maintain a professional working relationships with outlet front-of-house managers Train new staff in job requirements and coordinate planning with stewarding as required. Must be able to plan and execute to achieve maximum potential of labor pool and ensure quality Preparation of food items to Resort specifications, adhering to standard recipes and paying close attention to visual appeal In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. Essential Functions Job duties include, although are not limited to: Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and direct staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company. Assist F&B Director in estimating annual food budget. Dine at local restaurants to observe the latest trends in food presentation/pricing. Monitor outlets during peak periods to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Report any equipment in need of repair or replacement to Property Operations. Perform other duties as requested, such as VIP parties and staff meetings. Participate in the Manager-on-Duty Program as designated by the hotel. Internal Relationships Reports to the Vice President of Culinary. External Relationships Has regular contact with guests and members Qualifications and Education/Experience Requirements Four-year college degree in related field preferred. Culinary Degree preferred. At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel. Must be able to obtain a state health department certificate for food safety, sanitation. CPR/First Aid certification required. Physical Requirements Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing. In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. Required Skills: Outlets Objects Food Preparation Team Performance BASIC Sanitation Product Quality Food Safety Special Projects Cooking Hiring Compensation Reviews Continuous Improvement Specifications Regulations Education Preparation Testing Planning Engineering Leadership Management

The Kitchen Manager is responsible for overseeing the daily operations of the prepared foods kitchen, ensuring that all recipes are executed with precision, food safety standards are upheld, and production goals are met. This role requires a strong culinary background, team leadership, organizational skills, and a passion for delivering delicious, high-quality food consistently. Key Responsibilities: Culinary Operations Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards Maintain proper portioning, ingredient prep, cooking times, and food presentation Schedule production to meet sales forecasts and peak traffic times Oversee special menus for holidays and events Food Safety & Sanitation Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs) Maintain clean and organized prep areas, coolers, and storage areas Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life Lead weekly deep-cleaning and sanitation schedules Prepare department for internal audits and health inspections Inventory & Cost Control Order ingredients and supplies from approved vendors based on par levels and menu planning Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items Track usage and minimize food waste through effective prep and repurposing plans Manage food cost targets and labor productivity Monitor catering supply inventory and coordinate with front-end teams Team Leadership Hire, train, and lead cooks, prep staff, and kitchen porters Provide ongoing coaching and feedback; conduct performance reviews Create weekly schedules and manage labor within budget Lead daily pre-shift huddles with culinary team Foster a culture of accountability, pride, and teamwork Catering & Guest Service Oversee production and packaging of catering orders (corporate, events, holidays) Ensure accuracy, presentation, and on-time readiness of all catered food Respond to last-minute catering changes or high-volume demands professionally Support customer service team with product knowledge and cross-department coordination Reporting & Communication Submit weekly production, waste, and labor reports to Store Manager Participate in department head meetings and seasonal menu planning Communicate clearly with deli, bakery, meat, and grocery teams for product planning Develop prep guides, batch logs, and training materials for new team members Qualifications: 3-5 years of culinary/kitchen management experience (preferably in retail or catering) Proven experience leading a team in a fast-paced kitchen environment Culinary degree or food service certification preferred Valid ServSafe Manager Certification or equivalent Strong knowledge of food safety, kitchen operations, and recipe execution Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions Bilingual English and Spanish preferred Excellent communication, time management, and leadership skills Working Conditions: Fast-paced kitchen and retail food service environment Exposure to heat, refrigeration, wet floors, and heavy kitchen equipment Schedule includes early mornings, evenings, weekends, and holidays Why Join Joseph's Classic Market? Joseph's Classic Market is known for its fresh, high-quality prepared foods made from scratch daily. As Kitchen Manager, you'll be part of a passionate team committed to tradition, taste, and excellence. We value your creativity, leadership, and dedication to bringing comfort and flavor to every guest experience. Benefits Include: Positive Work Environment Competitive Pay Health, Dental and Vision Insurance 401(k) Plan Paid Time Off & Personal Days 20% Employee Discount Bonus Programs for Management Interview Process At Joseph's Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process. Employment Eligibility Joseph's Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

Our client couple is seeking a highly skilled and polished Private Chef to work in their residences in Miami, Boston and New York. This role requires a dedicated professional who can travel with them and bring creativity, consistency, and a positive presence into their homes. The ideal candidate will have a Mediterranean and Latin culinary background, with a focus on clean, vibrant flavors. The chef should be comfortable preparing traditional Shabbat dinners and family-style Sunday brunch and dinner. Responsibilities: Prepare daily lunch and dinner for the principals, including meals for two household staff members. Cook for Shabbat dinners on Friday and family brunch/dinner on Sunday. Travel between residences in Miami, Boston, NYC Ensure meals align with dietary preferences. Keep the kitchen spotless and organized Develop new menus, keeping things fresh and avoiding repetition. Sourcing fresh, seasonal ingredients Requirements: Background in Mediterranean and Latin cuisine. Previous experience in private households or on yachts is a plus. Professional, discreet, and upbeat personality. Highly self-motivated and creative, with strong attention to detail. Understands and respects professional boundaries Valid driver's license and clean driving record Excellent, verifiable references Schedule: Days Off: Thursdays and Saturdays

At The Standard Spa, Miami Beach, everything we do is about creating memorable experiences and that includes what's coming out of our kitchens. We are seeking an Executive Sous Chef to support the leadership, development, and operational excellence of our culinary team. This individual will work closely with the Executive Chef to ensure that all outlets operate efficiently, maintain consistent quality standards, and deliver exceptional dining experiences to our guests. The Role: The Executive Sous Chef oversees day-to-day culinary operations across all food and beverage outlets, ensuring excellence in product, presentation, and execution. This role is responsible for managing kitchen teams, maintaining cost control, and upholding brand and safety standards. The Executive Sous Chef also plays a key role in menu planning, training, and fostering a professional and positive kitchen culture. What You'll Be Doing: * Supervise and support all culinary operations across outlets to ensure consistent quality and timely service. * Partner with the Executive Chef to design, implement, and execute menus and recipes that align with The Standard's brand and culinary vision. * Manage and monitor food and labor costs, inventory, and ordering to achieve financial goals. * Lead, train, and develop the culinary team, promoting professional growth and accountability. * Ensure all kitchen operations comply with health, sanitation, and safety regulations. * Create, maintain and improve standard operating procedures (SOPs) for efficiency and consistency. * Conduct regular inspections to ensure equipment maintenance, cleanliness, and organization of kitchen spaces. * Participate in menu tastings, training sessions, and operational meetings. * Oversee scheduling, timekeeping, and staffing needs to ensure appropriate coverage. * Assist with hiring, onboarding, and performance evaluations of kitchen staff. * Collaborate with the Food & Beverage management team to ensure seamless coordination between kitchen and service teams. What We're Looking For: * Minimum of 3 years of experience in a leadership role within a high-volume, upscale culinary environment. * Strong technical cooking skills and deep knowledge of modern and classical culinary techniques. * Proven ability to manage kitchen operations, budgets, and team performance. * Exceptional organizational and leadership skills with a hands-on management style. * Strong communication and collaboration skills with both culinary and service teams. * A commitment to maintaining high standards of professionalism, safety, and cleanliness. * ServSafe or equivalent food safety certification (or ability to obtain). Physical Requirements: * Ability to stand and work in a fast-paced environment for extended periods. * Ability to lift up to 50 pounds and perform physical tasks such as bending, kneeling, or climbing as required. * Comfortable working in environments with varying temperatures, heat, and humidity. * Must be able to clearly communicate and follow verbal and written instructions.

Role OverviewSodexoMagic is seeking an Executive Chef who will support our American Airlines Lounge portfolio at Miami International Airport (MIA). This Senior Executive Chef assumes the responsibility of Resident Culinarian and will provide culinary solutions within the Admirals Clubs and Flagship Lounge. Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. IncentivesPaid Airport ParkingWhat You'll Dodevelop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;utilize agreed Sodexo food management and transformation platforms;provide coaching, mentoring and balanced feedback to all culinary team members;support pre-openings, openings, re-starts and new seasonal menu launches;own all Chef - Partner relationships, setting goals and managing all expectations. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;high-volume food production background within catering, hotels or upscale a la carte restaurants;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;seeking bilingual candidates; the ability to communicate in Spanish will be helpful in managing this workforce;culinary systems knowledge and expertise;culinary management experience within hotels or upscale/fine-dining restaurants;strong coaching and employee development skills; and/ora passion for food and innovations. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Instasks App is a Professional Concierge Service. The app provides top-tiered professionals and clients with an online platform. Our unique approach to building an App is to give the client and the provider instant bookings and an easy process of all services: For example, client requests for quick tasks and large projects. Providers receive custom requests for their specialized skills. The app takes care of all invoicing between client and provider with a detailed invoice. And book all the confirmed jobs. We track providers' locations for the client's en route to any job. We created a portal platform to guide you in listing your professions. The platform provides you with schedules, invoicing and credit card processing are all part of the enhanced technology. Clients will have a choice to give the providers reviews and star ratings to ensure our elite services when booking on our app. Our mission is to help all providers strive to achieve their financial and independent goals. To have more time with their families and create a brighter future for all. The App offers opportunities to providers over the age of 18 and, by law, over the age of 21 for any tasks serving liquor. Build your future with a secure & safe platform. Be your own boss by choosing the TASKS that best suit your schedules and be available to work when you want to work. Build your income to help increase your revenue. Book tasks that are within a 15-mile radius. Our language preferred gives you better communication skills during your tasks. Our client's and providers' health & well-being are our highest priorities. BACKGROUND CHECK POLICY: All providers accountants go through an extensive (background check) through a third party company. The certificates they receive are in place to ensure the provider and client feel safe. The document you receive from the third-party background company can be given to any job you are applying for. Our policy states all providers must go through a third party background check only after you are confirmed for a job. We request you do not go through the background check link until you are confirmed for any jobs. ETIQUETTE TRAINING POLICY: Each provider will go through etiquette training to ensure that every provider is a friendly and well-mannered individual. We are poised to give our clients the very best in professional service. Our platform should leave no room for laxity as we work hard to bring the very best to our customers. SKILLS AND ABILITIES: Requires working from detailed instructions and occasional independent decision-making. Ability to read, analyze and interpret documents such as safety rules, operating and maintenance instructions, or procedural manuals. We are looking to hire a commendable Executive Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as a replacement in the team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes and supervise overall kitchen operation during dinner service. To ensure success, you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented and level-headed. Responsibilities Ensuring promptness, freshness and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus and selecting plate presentation. Reviewing staffing levels to meet service, operational and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and making purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints. Requirements 2+ years of culinary education. 5+ years experience in a similar position. Advanced knowledge of food professional principles and practices. Proficient knowledge of human resources management. Excellent knowledge of BOH systems, ordering and inventory. Excellent communication skills. Ability to meet deadlines. Available to work on call, shifts, after hours, over weekends and on public holidays.

Job Title: Noble 33 Corporate Chef Department: Culinary Reports to: COO The Noble 33 Corporate Chef is responsible for overseeing all culinary operations for Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterranea and 1587 Prime across multi- state locations within the restaurant group. This includes maintaining food quality and consistency, developing menus, training Upper management and kitchen staff, managing food costs, ensuring compliance with safety and health regulations, and supporting new restaurant openings. The ideal candidate will bring creativity, leadership, and operational expertise to maintain and elevate the brand's culinary standards. Key Responsibilities: Culinary Leadership • Develop and implement standardized recipes and ensure consistency across differeing brands and all locations. • Innovate and create new menu items in alignment with the brand's identity and customer preferences. • Collaborate with leadership teams to identify culinary trends and evolve menu offerings to maintain competitiveness. Operations Management • Monitor and manage food costs, portion controls, and inventory at each location. • Implement systems to ensure operational efficiency and reduce waste across all kitchens. • Work with supply chain to source quality ingredients at optimal cost. Staff Training and Development • Provide ongoing training to upper management chefs and kitchen staff on cooking techniques, presentation, and food safety. • Recruit and mentor culinary talent, including sous chefs and executive chefs at individual locations. • Create a culture of excellence, teamwork, and accountability within the kitchen teams. Quality Assurance • Conduct regular site visits to ensure adherence to brand standards for food quality, presentation, and cleanliness. • Implement and oversee food safety and health compliance programs. • Address guest feedback related to food quality and develop action plans to resolve issues. New Restaurant Openings • Collaborate with operations and development teams on kitchen layouts, equipment procurement, and pre-opening planning. • Lead culinary training and menu rollouts for new locations. Cross-Functional Collaboration • Partner with marketing teams to support promotional campaigns, seasonal menu changes, and events. • Work with finance teams to analyze performance metrics and develop strategies for cost optimization. • Collaborate with the operations team to ensure seamless execution of the culinary vision. Physical Requirements · Ability to stand for extended periods during food demonstrations, product testing, or culinary presentations. · Frequent walking, bending, and reaching required during food preparation and kitchen activities. · Must be able to lift and carry up to 50 pounds unassisted, including food supplies, equipment, and ingredients. · Prolonged periods of sitting and working at a computer for tasks such as creating reports, marketing materials, and product testing documentation. · Occasional travel to customer locations, stores, or manufacturing facilities, which may involve extended periods of sitting or standing. · Ability to handle commercial kitchen equipment safely and efficiently, including cutting, chopping, and other repetitive motions during food preparation tasks. Qualifications: • 10+ years Proven experience as an Executive Chef or Corporate Chef, preferably within a multi-unit multi-state restaurant group. • Strong culinary skills and a passion for innovation in food and menu development. • Expertise in managing food costs, labor costs, and P&L analysis. • Exceptional leadership and communication skills with the ability to inspire and develop teams. • In-depth knowledge of food safety regulations and best practices. *Role based in Miami

Job DescriptionThis application is for candidates interested working within the Miami, FL area. Culinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households. Note, our recruitment software only allows for one file upload for food photos. Please also share a website, Instagram, link to a cloud folder (eg Drive, iCloud), or email additional images to **********************.

Full Time Private Chef A private residence in Miami Beach is seeking a highly experienced, health-focused Private Chef to provide fresh, high-quality meals for one principal and his partner. The ideal candidate will be professional, flexible, and capable of maintaining a well-stocked kitchen and preparing balanced, delicious meals aligned with the client's lifestyle. Key Responsibilities: Prepare daily meals for the principal and his partner when in residence Stock the refrigerator with healthy, ready-to-eat options Plan and execute group breakfasts, lunches and dinners ranging from 2 to 50 people for both personal and professional events Plan and execute annual Art Basel party for up to 300 guests Coordinate with the housekeeper to maintain a clean and organized kitchen Handle all grocery shopping, menu planning, and food inventory management Prepare pet food (for two friendly dogs) as requested Maintain confidentiality and professionalism at all times Schedule: Potential Travel to New York/ Hamptons/ Jackson Hole Flexible schedule based on when the principal and his partner are in residence. The position may require working weekends and varying hours depending on the household's needs. Schedule tends to be busier when the family is in town and lighter during travel periods. Qualifications: Proven experience as a Private Chef in a private household Strong focus on healthy, flavorful, and varied cuisine Comfortable cooking for small dinner parties and adapting to changing preferences Organized, proactive, and capable of working independently Pet-friendly and comfortable around dogs Discreet and professional with excellent communication skills Please submit 1-3 letters of recommendation and a photo when applying.

A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! * THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. * We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. * CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! * Faith Driven and Mission-Centered. Our mission "To Welcome, To Care, To Serve" derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. * Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, etc, as well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Palm Beach Gardens is looking for a Private Chef to be selected to join an exclusive team! As an luxury Private Chef you will be responsible for crafting home-like dining experiences by preparing high-quality, nutritious meals that honor individual preferences, dietary needs, and physician-ordered restrictions in our beautiful first class Concierge Memory Care Residence. This role blends culinary skill with person-centered care, ensuring meals are not only safe and well-prepared but also comforting, familiar, and engaging for adults living with dementia. The Private Chef works closely with The Concierge Memory Care team to enhance resident well-being through food, routine, and hospitality. ESSENTIAL JOB FUNCTIONS: * Culinary Preparation & Meal Service * Plan, prepare, and serve three daily meals and snacks tailored to resident preferences and dietary requirements. * Create menus that reflect seasonal ingredients, cultural preferences, and dementia-friendly portioning. * Ensure meals are visually appealing, flavorful, and served at the correct temperature. * Prepare modified textures (mechanical soft, purée) as required by care plans. * Provide table-side support and gentle encouragement to promote hydration and good nutrition. * Person-Centered Dining Experience * Engage with residents during meals to create connection and comfort. * Use calm, reassuring communication appropriate for individuals living with dementia. * Incorporate familiar recipes and comfort foods meaningful to residents' histories. * Support sensory engagement (aromas, plating, simple choices) to stimulate appetite. * Safety, Sanitation & Compliance * Follow all food safety regulations (HACCP, ServSafe, DOH guidelines). * Ensure strict compliance with dietary orders, allergies, and swallowing precautions. * Maintain a clean, organized kitchen and dining environment at all times. * Monitor food storage, labeling, rotation, and temperature logs. * Communicate promptly about changes in appetite, weight concerns, or swallowing issues. * Collaboration & Communication * Work closely with Memory Care leadership, nursing, and care associates to coordinate meal times, special diets, and resident needs. * Participate in care plan discussions as requested. * Coordinate with vendors and community culinary leadership for ordering and inventory. * Assist with holiday meals, special events, or themed dining experiences for the Concierge Memory Care Residence. * Menu & Nutrition Management * Develop weekly menus and submit for approval. * Incorporate physician-ordered restrictions (low-sodium, diabetic-friendly, heart-healthy, etc.). * Track resident preferences, dislikes, allergies, and cultural/religious dietary considerations. KNOWLEDGE, SKILLS AND ABILITIES: * Must pass skills review/ competency * Strong culinary skills with an understanding of therapeutic and dementia-friendly diets. * Ability to create comforting, high-quality meals in small-batch, homestyle fashion. * Knowledge of safe food handling, infection control, and sanitation. * Ability to work independently while collaborating with interdisciplinary staff. * Strong organization, time-management, and multitasking abilities. EDUCATION REQUIREMENTS: * High school diploma or equivalent required. * Formal culinary training or certification preferred. * Food safety certification (ServSafe or equivalent) required or obtained upon hire. EXPERIENCE REQUIREMENTS: * 2+ years of experience in culinary or hospitality roles, preferably in senior living, Memory Care, or healthcare. * Experience preparing meals for individuals with dietary restrictions preferred. * Experience working with older adults or individuals with dementia is a strong plus. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: * Able to stand or walk for most of the day. * Able to communicate clearly with residents and team members. * Able to occasionally lift up to 50 lbs. * Comfortable standing for long periods and working in a fast-paced kitchen. * Able to safely use kitchen equipment and perform repetitive motions. OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: * Works throughout the community and may be exposed to dust, cleaning chemicals, infectious waste, odors, and disease. * Follows all safety, food safety, infection control, and sanitation protocols. * Uses required PPE (gloves, aprons, masks, non-slip shoes, hair net/chef's hat, hot pads) to prevent burns, falls, and infection. * Regularly encounters typical kitchen risks, including hot surfaces, steam, sharp equipment, broken glass, and slippery floors. * May encounter bodily fluids when assisting residents or cleaning and must follow universal precautions.