Chef jobs in Fort Myers, FL - 190 jobs

Opening March 2026, The Reserve Club is seeking an up-and-coming Sous Chef ready to take the next step into a Chef role at a brand-new Food & Beverage operation within an exclusive private HOA community in Naples, Florida. The culinary program is approachable, fresh, and execution-driven, featuring coastal starters like Tuna Tower, Crab Cakes, and Volcano Shrimp, elevated comfort favorites including Prime Smash Burgers, Grouper Sandwiches, and Fish & Chips, plus composed entrées such as Bourbon Salmon, Seared Ahi Tuna, and rotating Chef's Signature Features and Fresh Catch offerings. This role is ideal for a chef who thrives in a high-volume, quality-focused kitchen, values clean execution, consistency, and team development, and wants to help shape systems, standards, and culture from day one. The Reserve Club offers a casually awesome, resort-style environment with a large outdoor bar and waterfront setting-perfect for a culinary leader ready to step into ownership, creativity, and operational leadership. Job Overview: The Restaurant Chef is responsible for the entire food service operation as pertains to food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, & scheduling. Must oversee the preparation of all food items while maintaining the highest standards to produce an appealing and appetizing product. Must be able to employ, train and evaluate all kitchen personnel including lead line cook, line cooks, pantry cooks, grill cooks, and dishwashers. Your Responsibilities: * Prepares food to specifications before and during operations. * Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. * Cooks all food to Proper specifications in a timely manner. * Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. * Ensures proper food temperatures are maintained and food is stored correctly. * Ensures freshness and quality of all menu items. * Packages all products to proper specifications. * Performs opening, closing and side work duties as instructed and according proper guidelines. * Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. * Follows and upholds all health codes and sanitation regulations. * Sets up and operates kitchen equipment. * Uses waste control guidelines and records all waste on spoilage sheet. * Ability to work varied hours/days, including nights, weekends, and holidays, as needed. * Performs other duties assigned. Skills & Qualifications: * Minimum two years of formal culinary/quantity foodservice management training or commensurate experience * Minimum two years of culinary preparation experience * Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities * If required by local and/or state regulations, must have or be able to obtain a food workers card. * Experience working in a computer network environment utilizing Microsoft Word and Excel programs Physical Requirements: * Ability to lift 30 - 50 lbs. * Work in an upright standing or sitting position for long periods of time. * Reach with hands and arms. * Communicate, receive, and exchange ideas and information by means of the spoken and written word. Supervisory Responsibilities * Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies. Schedule: Days and Times Vary - Evenings, Weekends, Holidays Required, Open Availability Required What We Offer: As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions. Compensation: $75,000 - $80,000 annually Disclaimer: The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time. #LI-MC1 #INDCFL Automated Employment Decision Tool (AEDT) Usage: We may utilize an Automated Employment Decision Tool (AEDT) in connection with the assessment or evaluation of candidates. The AEDT is designed to assist in objectively evaluating candidate qualifications based on specific job-related characteristics. Job Qualifications and Characteristics Assessed: The AEDT evaluates candidates based on job qualifications and characteristics pertinent to the role, including skills, experience, and competencies relevant to the position requirements. These qualifications are determined by the unique needs of each role within our company. Alternative Selection Process or Reasonable Accommodations: Candidates who require an alternative selection process or a "reasonable accommodation," as defined under applicable disability laws, may make a request through our designated contact channel national_****************************. Requesting Information About the AEDT - NYC Local Law 144: Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies. To submit a request, please contact us at national_****************************; we will respond in accordance with Local Law 144, within 30 days.

DineAmic Hospitality is seeking an Executive Sous Chef. The Executive Sous Chef is responsible for the successful management of a restaurant's kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Sous Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Sous Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. GENERAL FUNCTIONS + RESPONSIBILITIES Culinary Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic. Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program) Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability Maintain departmental budget expectations Assist company efforts to optimize labor & product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Oversee the purchase and ordering of all food products and supplies for the restaurant. Ensure daily product orders are taking place Track high-cost items according to standing operating procedure. Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety Ensure BOH employees understand and adhere to sanitation/safety guidelines. Coordinate proper food storage according to standard operating procedure and health and safety guidelines Work safely in a confined, crowded space of variable noise and temperature levels Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces. Wear a hair restraint while on duty. Wash hands regularly, according to guidelines. Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. REQUIREMENTS Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred Proven experience creating a safe work environment incorporating teamwork and professional development Ability to efficiently identify issues and problem solve Commitment to quality, accuracy, timeliness, and results The ability to handle stress in a productive way as well as the ability to delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification Core Competencies Accountability Adaptability Communication Skills Emotional Intelligence Integrity Personal Development Professionalism Self-Management Teamwork and Collaboration Technical Proficiency with computers and POS systems Physical Demands & Work Environment Must be able to stand, walk, bend, and lift up to 40 pounds without assistance. Must be able to perform repetitive motions, such as chopping, stirring, and plating food. Ability to work in a hot, noisy, and fast-paced kitchen environment for long periods. Ability to work extended hours including nights and weekends, and the ability to work efficiently during peak service periods. Work is performed primarily in a commercial kitchen with exposure to high temperatures, noise, and sometimes slippery or uneven surfaces. Must be able to navigate through tight spaces and be comfortable working in confined areas. We participate in E-Verify to confirm the employment eligibility of all newly hired employees. DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Job Description Sous Chef Multi Venue Culinary Operation Fort Myers, FL We are partnering with a large scale, chef driven hospitality operation that runs multiple dining venues under one roof. The food matters. The people matter. The culture matters. And consistency is non negotiable. They are seeking an Executive Sous Chef who wants to be a true second in command. Someone who thrives in structure but still loves creating moments on the plate. Someone who understands that leadership is built through coaching, not fear. Someone who knows that great food can be both comforting and refined depending on the room you are cooking for. This operation runs several distinct concepts at once. One venue focuses on classic, comforting dishes executed flawlessly and consistently. Others allow for more elevated and creative menus, including chef driven tasting dinners and special events that require true technical skill and polish. Volume is real. Expectations are high. Inspections are frequent. But the pace is sustainable and the culture is calm, professional, and collaborative. This is a place where chefs leave at a reasonable hour, schedules are respected, and leadership actually practices what it preaches. What You Will Be Trusted With Acting as the right hand to the Executive Chef across all outlets Leading and supporting multiple Chefs de Cuisine and their teams Ensuring recipes are followed, tasted, and executed with precision Maintaining food safety and inspection readiness at all times Coaching teams in real time, not managing from the office Balancing consistency with creativity depending on the venue Executing and elevating high end special dinners and events Helping set the tone for a kitchen culture built on respect and accountability Managing administrative responsibilities including labor, scheduling, and systems The Kind of Chef Who Thrives Here Formally trained with strong classical foundations Technically sound and proud of doing the basics right every time Comfortable cooking elevated cuisine when the moment calls for it Equally comfortable executing familiar dishes exactly as guests expect them Experienced in banquet or multi outlet environments Organized, calm, and detail oriented under pressure Computer savvy and confident with systems like Excel, labor tools, and kitchen technology A natural teacher who enjoys developing people Direct, compassionate, and consistent in leadership Spanish language skills are helpful but not required What Makes This Role Different A true Executive Sous role with real authority and influence Multiple concepts without the chaos of a typical resort grind High standards without toxicity A leadership team that values professionalism and balance Creative outlets that are protected and respected A schedule designed for sustainability, not survival Compensation and Schedule Competitive base salary in the mid to upper 70s with flexibility for the right candidate Stable, full time role with a predictable schedule Average workweek around 45 to 50 hours A culture that respects personal time and longevity The Interview Process Finalists should expect a thoughtful and thorough process. This may include: Leadership focused interviews with multiple stakeholders A hands on cooking evaluation to validate technique, organization, and execution A chance to demonstrate both skill and presence in the kitchen This is a rare opportunity for an Executive Sous Chef who wants to lead at a high level, cook with intention, and be part of something structured, professional, and genuinely well run.

Requirements Experience and Education Required Education A High School Diploma is required Experience Minimum four years' as an Executive Sous Chef multi-functional hotel operation, minimum of six years in a management role with progression, working knowledge of many classical cuisines or (specific to the restaurants and banquet operations) and a proven track record of growth, advancement and profitably. Skills Required Must be able to: Speak, read, write and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Must have excellent knowledge of the Miami area and the beaches. Think clearly, remaining calm and resolving problems using sound judgment. Follow directions thoroughly. Understand guest's service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Knowledge of timekeeping system, word processing, spreadsheets, internet navigation and email. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures and government regulations. Ability to write reports and procedures. Effectively present information and respond to questions from internal managers, clients, customers and the general public. Most have experience reading and critiquing a profit and loss statement. Skilled in menu development within budgeted food cost guidelines. Strong oral and written communication skills Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Culinary Understand the business end of what it takes to make it profitable. Learn to manage culinary labor based on revenue and the job at hand. Focus on dealing with high quality ingredients / foods. Expressing your culinary side by creating and developing new recipes, plate presentations, and procedures for others to follow. Stay up on food safety trends to stay educated. Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Learn, teach and grow a team through challenges - self-improvement. Guest Focused Anticipates guests' needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests Both internal and external guest feedback and recognition. Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Licenses or Certifications Must have a Serve Safe or equal to food license and be knowledgeable of HACCP standards required. Valid drives license in good standing in accordance to the Biltmore Hotel insurance company guidelines. Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. Standard Specifications (Continued) The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

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

Join our team as an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. Compensation: Commensurate with experience . This role is eligible for a $2,500 sign on bonus. What we offer A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law 401k for all team members 18 and over with a company 3% match Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age Free access to our on-site Team member Health and Well-Being Centers, plus Well-Being programs, tools and resources for you and your immediate family members Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! How you will make an impact Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Siena Lakes is a vibrant continuing care retirement community located in North Naples, Florida. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Siena Lakes helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

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

Job DescriptionDescription: The Banquet Chef is responsible for planning, preparing, and executing all culinary aspects of banquets, private events, and special functions at the Port Royal Club. This role ensures exceptional food quality, presentation, and timing while maintaining the highest standards of safety and sanitation. The Banquet Chef collaborates closely with the Executive Chef and event teams to deliver a seamless dining experience that reflects the club's commitment to excellence. Requirements: Essential Duties and Responsibilities: Plans, preps, sets up, and provides quality service in all areas of banquet production to include all food produced for a banquet function. Ensures all functions are walked prior to start of function to ensure all areas of product have been satisfied to include Garde Manger and Pastry items. Ensures the set up for function is correct, chaffers and grills are lit on time. Ensures all Team Members follow established recipes, standards, and plating guides provided to exact specifications. Manages and motivates a team while contributing to the growth and success of the team. Directs performance of production team and follows up with corrections where needed. Maintains and contributes to a positive work environment. Controls food and labor cost. Conducts daily line ups with all team members. Communicates with members, co-workers, management, and the public in a courteous and professional manner. Conforms with and abides by all regulations, policies, work procedures, and instructions. Exhibits and maintains professional demeanor and grooming standards to reflect a positive image of the Port Royal Club. Performs other duties as assigned by the Executive Chef. Plans, preps, sets up, and provides quality service in all areas of banquet production to include all food produced for a banquet function. Ensures all functions are walked prior to start of function to ensure all areas of product have been satisfied to include Garde Manger and Pastry items. Ensures the set up for function is correct, chaffers and grills are lit on time. Ensures all Team Members follow established recipes, standards, and plating guides provided to exact specifications. Manages and motivates a team while contributing to the growth and success of the team. Directs performance of production team and follows up with corrections where needed. Maintains and contributes to a positive work environment. Controls food and labor cost. Conducts daily line ups with all team members. Communicates with members, co-workers, management, and the public in a courteous and professional manner. Conforms with and abides by all regulations, policies, work procedures, and instructions. Exhibits and maintains professional demeanor and grooming standards to reflect a positive image of the Port Royal Club. Performs other duties as assigned by the Executive Chef. Qualifications: Strong banquet and production experience Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and handle multiple tasks efficiently. Strong attention to detail and commitment to quality. Excellent communication and teamwork skills. Demonstrate good knife skills. Assists with the overall direction, coordination, and e valuation of the culinary team. 5 plus years of supervisory experience in a resort or private club setting. Physical Demands and Work Environment: Ability to stand for extended periods and lift up to 25 lbs. Comfortable working in a hot, busy kitchen environment. Moderate noise level in the work environment. Will work indoors and outdoors and may be exposed to wet and/or hot conditions. The Port Royal Club is an Equal Opportunity Employer and offers opportunities to all candidates including those with disabilities. All qualified candidates/employees will receive consideration for employment without regard to that individual's age, race, color, religion or creed, national origin or ancestry, sex, pregnancy, sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law. The Port Royal Club is a drug/tobacco-free workplace. Pre-employment drug testing is required. The Port Royal Club participates in the US E-Verify program; candidate & employee must be legally authorized to work in the United States of America.

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

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • 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. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and 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. 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.

About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Sous Chef to join our team. Responsibilities: Provide supervision to dietary/kitchen team and supporting the Executive Chef Assist in controlling food costs Assist in maintaining controls and security of all food items and supplies in storage Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items Record and maintain Food Safety Equipment Records and Food Safety Temperature Records Perform and assist in the rotation (FIFO - First In First Out) inventory and security of such food and supplies in the correct storage area. Qualifications: Two (2) years' Sous Chef experience Supervisory experience preferred Must maintain current Food Services Sanitation certificate Associates Degree in Culinary Arts preferred Competent in organizational, time management skills Must demonstrate good judgment, problem solving and decision making skills Ability to work weekends, evening and flexible hours If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1007348

Responsible for assisting the Executive Chef in supervising all day-to-day kitchen operations and for delivering an exceptional customer experience to maximize sales and revenue through customer satisfaction and employee engagement. Acts as the Executive Chef in his/her absence. Responsible for ensuring compliance with safety and health regulations of FL state, maintaining current state food handlers management certificate. Responsible for upholding the company standards and enforcing company policies, procedures, and practices. Qualifications Culinary (Sous Chef) Certification from an accredited School; OR 3-5 years progressive experience in culinary, food and beverage, or related professional area, in a supervisory/management capacity Must be proficient in Microsoft Office (Word and Excel) Must possess valid State Food Handlers Management Certification Strong organizational and leadership qualities, interpersonal skills and dedicated commitment to excellence. Ability to define problems, collects data, establishes facts, and draws valid conclusions Must have the ability to deal effectively and interact well with the employees throughout all levels of SunStream Hotels & Resorts, LLC Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals Excellent oral and written skills Must be able to regularly use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, crawl; talk to hear and taste or smell. Must be able to stand, walk, and move through all areas of the hotel/resort property 100% of assigned shift. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced environment and effectively deal with customers, management, employees, and members of the business community in all situations. Adequate manual dexterity to operate office equipment and engage in lifting up to 50 pounds regularly. Specific vision abilities required by this job include: close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

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

Job Description DineAmic Hospitality is seeking an Executive Sous Chef. The Executive Sous Chef is responsible for the successful management of a restaurant's kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Sous Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Sous Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. GENERAL FUNCTIONS + RESPONSIBILITIES Culinary Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic. Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program) Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability Maintain departmental budget expectations Assist company efforts to optimize labor & product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Oversee the purchase and ordering of all food products and supplies for the restaurant. Ensure daily product orders are taking place Track high-cost items according to standing operating procedure. Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety Ensure BOH employees understand and adhere to sanitation/safety guidelines. Coordinate proper food storage according to standard operating procedure and health and safety guidelines Work safely in a confined, crowded space of variable noise and temperature levels Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces. Wear a hair restraint while on duty. Wash hands regularly, according to guidelines. Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. REQUIREMENTS Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred Proven experience creating a safe work environment incorporating teamwork and professional development Ability to efficiently identify issues and problem solve Commitment to quality, accuracy, timeliness, and results The ability to handle stress in a productive way as well as the ability to delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification Core Competencies Accountability Adaptability Communication Skills Emotional Intelligence Integrity Personal Development Professionalism Self-Management Teamwork and Collaboration Technical Proficiency with computers and POS systems Physical Demands & Work Environment Must be able to stand, walk, bend, and lift up to 40 pounds without assistance. Must be able to perform repetitive motions, such as chopping, stirring, and plating food. Ability to work in a hot, noisy, and fast-paced kitchen environment for long periods. Ability to work extended hours including nights and weekends, and the ability to work efficiently during peak service periods. Work is performed primarily in a commercial kitchen with exposure to high temperatures, noise, and sometimes slippery or uneven surfaces. Must be able to navigate through tight spaces and be comfortable working in confined areas. We participate in E-Verify to confirm the employment eligibility of all newly hired employees. DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Requirements Experience and Education Required Education · A High School Diploma is required · Experience Minimum four years' as an Executive Sous Chef multi-functional hotel operation, minimum of six years in a management role with progression, working knowledge of many classical cuisines or (specific to the restaurants and banquet operations) and a proven track record of growth, advancement and profitably. Skills Required Must be able to: · Speak, read, write and understand the English language. · Compute accurate mathematical calculations. · Provide legible communication and directions. · Perform job functions with attention to detail, speed and accuracy. · Prioritize and organize. · Must have excellent knowledge of the Miami area and the beaches. · Think clearly, remaining calm and resolving problems using sound judgment. · Follow directions thoroughly. · Understand guest's service needs. · Work cohesively with co-workers as part of a team. · Work with minimal supervision. · Maintain confidentiality of guest information and pertinent resort data. · Use a computer keyboard and possess basic typing skills. · Possess moderate to advanced computer skills. · Work in a dynamic and constantly changing environment. · Adept to multitasking. Physical Demands Must be able to: · Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance · Stand, sit, or walk for an extended period of time or for an entire work shift · Reach overhead and below the knees, including bending, twisting, pulling, and stooping · Use, carry, and operate all necessary office equipment using finger dexterity. · Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. · Visually look at a computer for extended periods of time. · Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Culinary · Understand the business end of what it takes to make it profitable. · Learn to manage culinary labor based on revenue and the job at hand. · Focus on dealing with high quality ingredients / foods. · Expressing your culinary side by creating and developing new recipes, plate presentations, and procedures for others to follow. · Stay up on food safety trends to stay educated. Team Player · Demonstrates co-operation within the team and with other departments · Listens carefully and works well with others · Has a positive influence on others in the team and clearly enjoys working with people · Learn, teach and grow a team through challenges - self-improvement. · Guest Focused · Anticipates guests' needs and is sensitive to people from all cultures · Has a natural, warm smile and a friendly and passionate approach · Demonstrates confident, helpful and genuine behavior with internal and external guests · Both internal and external guest feedback and recognition. · Delivers their Best · Has energy and sense of urgency for his/her work · Resourceful, makes things happen and looks for ways to work more efficiently · Always looks their best and acts appropriately (e.g. approaching guests, body language) · Composed · Able to stay calm under pressure · Demonstrates maturity and ability to cope with the unexpected · Never lets personal feelings interfere with delivering the highest standards · Trustworthy and responsible · Excellent records of attendance and punctuality · Is reliable and demonstrates the ability to work without supervision · Demonstrates a high level of personal integrity, honesty and trust Time Management · Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Listening · Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Licenses or Certifications · Must have a Serve Safe or equal to food license and be knowledgeable of HACCP standards required. · Valid drives license in good standing in accordance to the Biltmore Hotel insurance company guidelines. Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.