Chef jobs in Jacksonville, FL - 197 jobs

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Job Responsibilities Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses all food utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods Arranges, garnishes, and portions food following established guidelines Properly stores food by following food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Follows Aramark safety policies and procedures including food safety and sanitation Ensures security of company assets Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Previous supervisor experience in a related role preferred Experience as a cook or related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Food safety certification required Demonstrates basic math and counting skills Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Jacksonville

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Leading all meal preparation for both guests and crew onboard. Executing regionally inspired menus using fresh, local ingredients. Coaching and managing a galley team of 6-10 in a hands-on environment. Ensuring kitchen operations meet FDA, sanitation, and safety standards. Overseeing food inventory, portion control, and waste reduction. Adapting quickly to last-minute changes while maintaining a calm, can-do approach. Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. ServSafe Manager Certification strongly preferred. Strong leadership, communication, and training abilities. Proven knowledge of FDA food safety standards and kitchen best practices. Ability to manage multiple priorities under pressure. A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Able to work 14 hours per day, 7 days a week while onboard. Must pass a pre-employment drug test and background check. TWIC (Transportation Worker Identification Credential) required. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Jobs sites across the nation*

***Now Hiring Sauté Chefs for NORIKASE in Jacksonville, FL*** -- PERKS OF JOINING OUR TEAM: Competitive pay: $20/hour ((w/ tips $$$)) Paid sick leave Flexible scheduling Professional career development Growth opportunities Health, dental, & vision insurance Both full and part-time opportunities YOUR TASKS: Cook menu items to order and within specified time. Comply with Norikase's quality standards and national food safety standards. Proper handling of kitchen equipment and appliances. Clean and sanitize work areas during and after shifts. Restock, log and discard product appropriately. Assist fellow team members with tasks whenever able. WHO WE ARE: Norikase is a hidden sake and hand roll sushi bar, exclusively executed with an intimate service. Our omakase tastings give personal interaction with the sushi chefs and the staff allowing for an elevated guest experience. We serve a 17-course meal in a personalized fine dining experience. We create a unique monthly menu specialized to each guest. With our imported fresh fish directly from Japan each bite is flavorsome and memorable. REQUIREMENTS: Must be 18 or older Must be available to work nights, weekends, and holidays as needed Commitment to continuous learning and growth Able to remain calm and communicate effectively during stressful situations Able to hear, see and speak Maintain a clean and professional appearance Able to stand or walk up to eight hours at a time Able to lift a minimum of 50 lbs.

Sous Chef - Pecan Craft Kitchen Title: Sous Chef Reports To: Head Chef / General Manager About: Pecan Craft Kitchen is a dynamic culinary destination focused on the primal art of open-fire cooking. We celebrate premium, locally-sourced ingredients, transforming them over live flames to create unforgettable flavors. Our vibrant atmosphere extends from our energetic dining room and bustling tap wall to our inviting outdoor patio. We are committed to exceptional food, outstanding hospitality, and a passionate team. Position Summary: The Sous Chef supports the Head Chef in all kitchen operations, playing a crucial role in maintaining food quality, training staff, and ensuring the smooth execution of service. This role is a key culinary leader, specifically responsible for overseeing assigned stations, supervising prep, and expertly managing the open-fire grill during designated shifts. Why Join Us? Lead a Truly Unique Concept: Be the driving force behind the BOH experience at an innovative, sustainable, and live-fire cooking concept. Culture of Partnership: Join a supportive, experienced ownership team and a company that is committed to making employees partners in success and striving for teamwork-life balance. Grow with Purpose: Engage with a hospitality-focused culture where your passion for creating memorable customer experiences is paramount. Key Responsibilities: Guest Experience & Culinary Excellence Kitchen Leadership & Supervision: Lead the kitchen team during shifts in the absence of the Head Chef, ensuring all stations are properly set up, staffed, and executed. Supervise and assist line cooks and prep cooks, providing guidance, support, and constructive feedback. Ensure all food preparation and cooking procedures adhere to established recipes and quality standards. Open-Fire Grill Mastery: Expertly operate and manage the open-fire grill, maintaining appropriate heat levels, understanding different cooking zones, and ensuring precise cooking temperatures for various items. Train and oversee line cooks on proper open-fire techniques, safety, and cleaning protocols. Ensure proper wood selection and management for consistent flavor profiles. Food Quality & Consistency: Ensure every dish prepared meets the Head Chef's standards for taste, temperature, and presentation. Conduct daily quality checks of ingredients and prepared items. Manage and minimize food waste through proper portion control, storage, and inventory practices. Inventory & Ordering Support: Assist the Head Chef with inventory management, including receiving, rotating stock, and proper storage. Support the Head Chef in placing orders with suppliers, ensuring adequate stock levels while controlling costs. Training & Development: Actively train new kitchen staff on station setup, knife skills, open-fire techniques, recipe execution, and sanitation practices. Contribute to a positive and collaborative kitchen environment, fostering teamwork and continuous learning. Health & Safety Compliance: Enforce all health, safety, and sanitation regulations within the kitchen (HACCP, local health codes). Ensure all kitchen equipment is properly maintained and cleaned. What We're Looking For Qualifications & Experience: Proven experience (3+ years) as a Sous Chef or Senior Line Cook in a high-volume restaurant. Demonstrable experience and proficiency in open-fire cooking techniques (wood-fired grilling, charring, smoking). Strong leadership and communication skills, with the ability to motivate and train staff. Excellent understanding of food preparation, cooking methods, and kitchen management. The Right Leader: Ability to work under pressure in a fast-paced environment. Current Food Handler's Permit/Manager's Certification. Flexibility to work evenings, weekends, and holidays. Physical stamina to stand for extended periods and lift heavy objects (up to 50 lbs.). Job Type: Full-time Pay: $50,000.00 - $65,000.00 per year Benefits: Employee discount Flexible schedule Health insurance Paid time off Professional development assistance Work Location: In person Pecan Craft Kitchen - Saint Johns, FL

Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Lead Culinary team to consistently execute at a high level, develop and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods . Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Some front of house experience preferred. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Consistently offers professional, engaging and friendly service Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas; Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials; Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality; Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices; Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived; Use Driftwood's labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required Responsible for maintaining staffing levels through proactive recruiting; Ensure that performance management and colleague training/development occurs in a timely and consistent manger; Active involvement in the development and implementation of kitchen & restaurant capital projects Participate in the weekly operational meetings, including the Banquet Event review; Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly; Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers; Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments; Participate in media and community opportunities to showcase food and beverage products and promote the hotel. Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements; Personally respond to food-related feedback and ensure proper processes and reports are produced Ensure that all kitchen equipment is in good working order and is properly maintained; Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees Qualifications KNOWLEDGE, SKILLS & ABILITIES Experienced in high volume catering with hotel top brands and fine dining Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service; Current on all culinary trends and active in the furthering of his/her own culinary development Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals; Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement; Fully supportive of and cognizant of all Corporate programs; Experience and comfort with television and other media promotional venues; Computer literate; PHYSICAL DEMANDS Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. Frequent twisting, bending, stooping, reaching, standing, walking, Frequent talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

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 - including ingredients, preparation methods and presentation Build the perfect oasis - Facilitate training programs and provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE You have 2+ years of high volume culinary/hospitality experience You have a current food handler's card and other certification as required by federal/state/local law You have 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 have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business 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.

We are looking for a full-time Sous Chef. This position assists the Chef or Dining Services Director in the planning, coordinating and implementation of the quality dining program for residents, staff and guests. The Sous Chef also oversees the culinary component, HAACP program and Sanitation program of the dining program in all of the food production and service areas within the community. Provides support in assigned areas during the absence of the Chef or Dining Services Director. SOUS CHEF ESSENTIAL POSITION FUNCTIONS: Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities. 1. Manage the kitchen operations in the absence of the Chef. 2. Supervise all activities in the kitchen(s). 3. Assist the Chef with daily food preparation and production by following standardized recipes. 4. Ensure recipe compliance, proper record keeping and food quality. 5. Assist in the preparation of soups, sauces and gravies. 6. Responsible for kitchen staff compliance with sanitation and food safety standards. 7. Monitor the proper operation of the kitchen equipment and report any equipment failures to the Chef or Dining Services Director. SOUS CHEF ESSENTIAL QUALIFICATIONS: Education: 2-Year Accredited Culinary Degree or College Degree in a related subject required; Specialized certification/degree at an approved culinary school; and 3 years similar experience in a high volume, hospitality oriented and customer service focused environment. Serv Safe certification required or ability to obtain certification within 90 days of date of hire. Experience: Proficiency with computer programs including Microsoft Office Proficiency with data-base types of menu systems for menu forecasting, menu building and recipe creation Supervisory Leadership Requirements: Ability to hold effective meetings Ability to complete a Certified Dietary Managers Qualification within specified time frame Ability to learn computer programs as defined by Westminster Communities of Florida Ability to work as a member of the dining services management team BENEFITS INCLUDE: Medical Insurance Dental Insurance Vision Insurance Short Term Disability Flexible Spending Plans Basic Life & AD&D Insurance - benefit amount is three times annual salary Long Term Disability - premium paid by company Health Advocate - free assistance with resolving healthcare and insurance related issues 403(b) Retirement Plan PTO TIME Employee Assistance Program (EAP) - free counseling for employees and their families Tuition Reimbursement Program Resident Scholarship Fund Discounted Meals Applicants can learn more about Florida background screening requirements at **********************************

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: 1007279

Job DescriptionOpen Now in Jacksonville. Chefs Matthew and David Medure are taking their culinary skills to Mayo Clinic. Medure Brothers Culinary Concepts opened M Brothers at Mayo, a 220-seat, 7,000 square foot upscale-casual restaurant at the medical centers Southside campus on San Pablo Road. The restaurant includes full-service dining plus full-service bar, and coffee shop plus a grab-and-go area. The sit-down restaurant is open both to hospital visitors and the general public. We are seeking an experienced Sous Chef to partner with our executive chef, help lead and inspire team members in the day-to-day operations of our kitchen and ensure all food served meets the highest quality standards. We are looking to grow our company and leadership teams with positive high energy enthusiastic, like-minded people who share our passion for Quality without Compromise and a culture of hospitality, kindness, respect and care. Primary Responsibilities: Manage all activities in the kitchen including food production, preparation and service Develops kitchen team members through hands-on training, motivation and mentorship Ensure that food products, presentation and plating are of the highest quality and are prepared to serve in a timely manner Assure adherence to all standards of food quality, preparation, recipes and presentation in conjunction with our specifications Documenting on-hand inventories and placing orders while balancing quality with cost of goods and profitability Educate team members on safe work behaviors and maintaining a safe and sanitary work environment Inspect all food preparation and cooking equipment on a timely basis to ensure they are kept clean, sanitary and in good working order Qualifications and Skills: Ability to create an environment of respect, teamwork, pride and quality with compromise Formal culinary training or associate degree in culinary arts preferred (not required) 3-5 Years cooking experience in an upscale-casual restaurant and experience in a culinary leadership role preferred Strong communication skills and leadership qualities Experience managing inventories and placing food orders High standards for cleanliness, health, safety and sanitation ServSafe food manager certified Benefits: Competitive salary Employment with a stable and growing company Health benefit package (with employer contribution), dental, vision & life Insurance Paid vacation / PTO Full Service restaurant closed on Sunday Closed major holidays Food Discounts at all Medure Brothers Culinary Concepts Restaurants

Why us? Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality. Job Overview Plan, manage, and lead the kitchen team in the procurement, production, preparation, and presentation of all food for the restaurant. Responsible for the creative direction, operational execution, food quality, labor and food cost control, and development of a team-oriented, professional kitchen culture. Works closely with the Executive Chef and front-of-house leadership to ensure consistency, compliance, and guest satisfaction. Responsibilities Manage daily kitchen operations including prep, service, cleaning, scheduling, and compliance with food safety standards. Develop, maintain, and refine menus with a focus on seasonality, creativity, quality, and profitability. Oversee back-of-house financial performance: manage labor and food costs, track waste, control ordering, and conduct inventory procedures. Train and develop Sous Chefs, Line Cooks, and Prep Cooks in culinary techniques, organization, food safety, and efficiency. Monitor food preparation and taste dishes to ensure standards are met prior to service. Enforce sanitation, cleanliness, and proper food handling standards at all times. Support and model a positive, respectful, and collaborative work environment. Collaborate with Executive Chef and FOH leadership to ensure smooth service execution and extraordinary guest experiences. Assist with recruitment, hiring, onboarding, and performance evaluations for BOH associates. Respond promptly and professionally to staff concerns, guest feedback, and operational needs. Promote continuous improvement in efficiency, product quality, and service standards. OTHER RESPONSIBILITIES All other duties as assigned, requested or deemed necessary by management. SUPERVISORY DUTIES 5 - 50 associates (varies by property, outlet size, and season) BEHAVIORAL FOCUS At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system). Qualifications Education/Formal Training High school diploma or equivalent required. A culinary degree or equivalent professional experience is preferred. ServSafe Manager certification required. Qualifications Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen. Demonstrated success in food and labor cost management, inventory control, and P&L performance. Must meet state and federal requirements for handling food and supervising kitchens. Knowledge/Skills Proficiency in a wide range of cooking techniques (e.g., sauté, grill, roasting, butchery, sauces). Ability to create prep lists, schedules, ordering systems, and cost analysis. Familiarity with kitchen inventory practices and ordering systems. Proficiency with spreadsheets and restaurant management software for labor and inventory. Ability to communicate clearly, respectfully, and effectively with staff and leadership. Strong leadership, training, and team development skills. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to lift, push, pull, and carry up to 50 lbs. regularly. Frequent bending, kneeling, reaching, and handling during prep and service. Mobility - full range of mobility with ability to travel up to 300 feet regularly during the shift. Continuous standing and walking throughout the shift, particularly during service. Ability to hear and respond to staff and operational cues in a noisy kitchen environment. Ability to taste and evaluate food for quality standards. Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure environment. Environment Physically strenuous - prolonged standing, walking, lifting, and carrying throughout the shift. Exposure to high heat from kitchen equipment and cold from refrigeration/freezer units. Benefits When you join our family as a full-time team member, you're not just starting a job - you're unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We're here to support you, both at work and beyond!

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Jacksonville, FL As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Fields is seeking a positive team member to join our dynamic dealership to provide a luxury experience to both our internal and external customers! Our goal is to provide the best customer experience and create life-long relationships. Being family owned and operated, our culture and standards that define our day-to-day beliefs encompass our Fields Five, Safety, Integrity, Courtesy, Presentation, Efficiency. We have a common purpose to ensure transparency and a collaborative environment where team members are encouraged to express their ideas with a strong belief in promoting from within the organization. Job Overview Part time two days a week. 7 am - 3 pm Prepares and cook food items to ensure the highest quality service and experience for our customers. They will help keep the kitchen/café organized and running efficiently. Responsible for proper food handling, sanitation and following food storage procedures. Responsibilities * Set up workstations with all needed ingredients and cooking equipment * Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) * Cook food in various utensils or grills * Check food while cooking to stir or turn * Ensure great presentation by dressing dishes before they are served * Keep a sanitized and orderly environment in the kitchen * Ensure all food and other items are stored properly * Check quality of ingredients * Monitor stock and place orders when there are shortages Qualifications * Proven experience as cook * Experience in using cutting tools, cookware and bakeware * Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) * Ability to follow all sanitation procedures * Ability to work in a team * Very good communication skills * Excellent physical condition and stamina * High school diploma or equivalent What We Offer Medical, Dental, Vision, Short- and Long-Term Disability, Paid Basic Life Insurance, 401(k) Plan, Personal Time Off, Paid Training, Employee vehicle purchase plans, Health and wellness, Saturday Lunches, Discounts on products and services Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: * While performing the duties of the job, the employee is regularly required to stand; walk; use hands to finger and reach with hands and arms; climb or balance; and talk or hear. * The employee frequently is required to stoop, kneel, crouch, or crawl. * The employee is occasionally required to sit. * Ability to communicate customers' interests, needs and requests to management and sales personnel. * Team-oriented * Willing to submit to a pre-employment background check. * Professional personal appearance

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.

Medure Brothers Culinary Concepts is seeking an experienced Chef De Cuisine to lead and inspire team members in the day-to-day operations of the kitchen to ensure all food served meets the highest quality standards. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, have the ability to perform cost analysis, and have a firm understanding of P&L Management. To ensure success, you should have excellent leadership skills with experience managing a team in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Responsibilities: Ensuring that all food meets the highest quality standards and is served on time Planning the menu and designing the plating presentation for each dish Coordinating kitchen staff, and assisting them as required Stocktaking ingredients and equipment, placing orders as needed Enforcing best practices for safety and sanitation in the kitchen Creating new recipes to regularly update the menu Requirements: Qualification from a culinary school 5+ years of experience in a similar position In-depth knowledge of food principles and best practices Passion for creating incredible food that delights and attracts customers Excellent communication and leaderships qualities Ability to thrive in a high-pressure environment Creative, innovative thinking Exceptional standards for cleanliness, health, and safety Experience managing inventories and stocktaking Available to work nights excluding Sundays Benefits: Competitive salary Food discounts at all Medure Brothers Culinary Concepts' restaurants Health (with employer contribution), dental, vision, and life Insurance Paid Time Off Compensation: $75,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. "Medure Brothers Culinary Concepts is a Jacksonville-based restaurant group founded by professional chef siblings Matthew and David Medure. Matthew's Restaurant, Restaurant Medure, Rue Saint-Marc, Midtown Table, M Shack Nocatee, and our newest concept M Brothers at Mayo and Zest at Mayo, make up the Medure brothers' collection of award-winning restaurants, each offering an authentic dining experience inspired by years of collaboration and a passion for innovative, high-quality cuisine and warm, genuine hospitality. We are looking to grow our teams with positive, enthusiastic, and like-minded team members who share our energy and enthusiasm for creating the best dining experience for our guests. Working at Medure Brothers is a great opportunity to grow your career in the hospitality industry with a company truly committed to excellence. "

Benefits: Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Vision insurance Opportunity for advancement Paid time off Training & development Hiring a Sous Chef position for high volume upscale seafood/steakhouse environment. Previous experience in a chef-driven concept, from scratch kitchen preferred. Key Accountabilities: Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence team behaviors to ensure promotion of a safe and healthy work environment and superior guest experience Actively develop hourly staff to support the organization's talent pipeline and drive growth Impact restaurant profitability through effective financial management Ensure Back of House facilities are maintained Represent, support, and protect the River & Fort brand Assist with new restaurant openings Qualifications: Minimum 1-year experience as a Back of House manager in a high-volume restaurant or minimum High-level organizational skills with multi-tasking capabilities Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through. Dependable, reliable, and highly motivated Ability to communicate effectively in English. Able to work 10-hour plus shifts. Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Finger/hand dexterity to operate kitchen machinery and knives. Able to withstand changes in temperature, occasional smoke, steam, and heat. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation. Responsibilities: Menu Development Assist in coordinating system updates, purchasing activities, and logistics to support new menu rollout Partner with Executive Chef in coordinating new menu item line station assignments Maintain new menu recipe documentation at restaurant level Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions Review feedback from the team to assess any challenges post-rollout and implement necessary adjustments Quality Standards Role model and actively coach restaurant team on food quality Actively monitor food execution. Continuously coach the Back of House team to ensure adherence to recipe and proper preparation and plating technique Understand - at an expert level - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify Operations Partner with Executive Chef in maintaining a properly trained Back of House staff to operate the restaurant effectively. Ensure the Back of House is properly staffed for all shifts. Teach and monitor daily routines in the Back of House. Provide support and direction to ensure adherence to operating systems, procedures, and standards. Partner with Executive Chef in managing all Back of House systems within the restaurant. Carry out corrective action plans, when necessary, to correct immediate issues and prevent the recurrence of problems. Ensure all company specifications are followed. Support Executive Chef in managing Back of House administrative procedures, including staff files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures. Maintain strict adherence to proper food safety and sanitation procedures. Ensure a safe work environment in the Back of the House to reduce the risk of injury and accidents. Complete incident reports promptly in the event of an injury Actively support security procedures in the restaurant to protect employees, guests, and company assets. Partner with Executive Chef in managing housekeeping systems and ongoing repair and maintenance programs to properly maintain the restaurant. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes. Financial Management Partner with the Executive Chef to evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost-effective manner without any compromise to quality standards. Monitor daily operations for improper food handling and other causes of unnecessary waste. Take action to correct. Impact the restaurant's P&L through sound operational and financial practices. People Supervise and develop hourly Back of House staff. When necessary, assist employee counseling and corrective action (which may include terminations). When necessary, assist with employee counseling and corrective action. Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews/conversations. Assist in new hire training for Back of House hourly staff to ensure all required training materials, schedules, and guidelines are followed. Continuously evaluate hourly Back of House staff, and actively assist in the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives. Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback. Monitor staff morale, and partner with Executive Chef to correct breakdowns in employee satisfaction and engagement at the restaurant level. Compensation: $50,000.00 - $65,000.00 per year River & Fort's mission is to enrich the lives of our guests, our employees and our owners. We do this through superior quality food and beverages, legendary customer service, sales growth, cost controls and treating our employees like family. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.

Starling at Nocatee Assisted Living is seeking a creative and innovative chef to lead our team! We're looking for a passionate, driven, and creative Sous Chef to join our dynamic kitchen team. Responsible for the overall operation of the Culinary Services Department and for meeting or exceeding the hospitality and service standards. If you thrive in a fast-paced environment, love creating memorable dining experiences, and are ready to take your culinary career to the next level, we want to hear from you! ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned. Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield. Develops food services budgets and monitors adherence to the budget. Initiates corrective action when food services costs deviate from the budget. Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. Inventories food items monthly. Actively involved prepping and cooking with the team. Receives and validates all food deliveries against order form. Establish and maintain an accurate system for the tracking of meals served. Negotiates and signs food service agreements with vendors. Monitors and corrects safety and sanitation procedures in the kitchen. Interacts with residents during meal times to monitor resident satisfaction or complaints about food service. Standardizes recipes and tests new products in meal service. Selects, schedules, and conducts orientation and in-service educational programs for personnel. Attends education and training sessions to improve knowledge and skills as a Food Service Manager. Prepares departmental budget. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Assists other departments to ensure an organized and uniform system of services to residents. Evaluates and recommends equipment purchases according to established procedures. Prepares departmental objectives based on sound financial analysis, keeps work records and schedules, prepares department budgets, requisitions supplies, monitors inventory and establishes appropriate controls. Other duties as assigned by the Supervisor. QUALIFICATIONS PREFERRED 1-2 years of related culinary experience in a food service environment with proven experience with references as a sous chef or lead cook. Passion for food and hospitality in a senior living environment. Strong leadership and communication skills Ability to thrive under pressure and handle multiple tasks Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Must have successfully completed food safety training, ServSafe, & Food Handler Certification. Why Join Us? Supportive and growth-oriented team environment Opportunities for advancement *********************************

Benefits: 401(k) Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Sous Chef - The French Pantry (Job is in St. Augustine) Location: St. Augustine About Us: The French Pantry is an approachable French brasserie that blends high-end cuisine with the warmth and accessibility of a neighborhood favorite. We emphasize Old World wines, classic and modern cocktails, and a menu that integrates French culinary traditions with modern American techniques. Position Overview: The Sous Chef will assist the Chef de Cuisine in the day-to-day operations of the kitchen, ensuring the highest standards of quality, consistency, and cleanliness. This role is ideal for a culinary professional with a passion for French cuisine and modern American techniques, who thrives in a fast-paced, high-end environment. Key Responsibilities: Support Kitchen Operations: Assist the Chef de Cuisine in menu execution, ensuring all dishes meet established quality and presentation standards. Lead kitchen staff in the absence of the Chef de Cuisine, managing daily operations and ensuring smooth service. Team Leadership: Supervise and mentor junior kitchen staff, fostering a positive and efficient work environment. Conduct training sessions to enhance team members' skills in French and modern American cooking techniques. Inventory & Quality Control: Assist in managing inventory, including ordering and receiving ingredients. Ensure consistent portioning, presentation, and flavor profiles for all dishes. Kitchen Maintenance: Maintain a clean, organized, and safe kitchen environment, adhering to all health and safety regulations. Ensure all kitchen equipment is in good working order, reporting any issues promptly. Qualifications: Experience as a Sous Chef or in a similar role in a high-end restaurant, with a focus on French cuisine. Strong understanding of both traditional French cooking techniques and modern American culinary practices. Ability to lead and inspire a team, maintaining high standards under pressure. Excellent organizational skills and attention to detail. Culinary degree or equivalent experience preferred. Compensation: $48,000.00 - $58,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. 36 Granada is a unique culinary combination of two great restaurants set to serve our local community and our vibrant visitor base. Our guests can enjoy a variety of experiences under one roof. Our dining rooms offer either top-rated French-Mediterranean cuisine or authentic homemade Vietnamese and are joined by a stylish common bar. The property features more hospitality experiences beyond the restaurants. La Petite Kitchen is a chef-driven cooking class studio and private dining room. Cache Cache is a secluded bar and event space. These spaces are open daily, great for groups, and are fun compliments to the restaurants. We are looking forward to sharing each of our unique experiences soon at 36 Granada. Our Concepts

Why us? Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality. Job Overview Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Position is responsible for long and short term planning and day-to-day operations of the banquet kitchen and related areas. • Recommends menu and procedural changes. • Recommends the budget and manages food and labor costs within approved budget constraints. • Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. • Manage associates in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. • Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. OTHER RESPONSIBILITIES • All other duties as assigned, requested or deemed necessary by management. SUPERVISORY DUTIES 5 + Banquet Cooks and Sous Chefs Food BEHAVIORAL FOCUS At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system). Qualifications Education/Formal Training One or two years of post-high school education Experience Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s). Knowledge/Skills Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills. Must have moderate hearing -to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time. Bending does become necessary when using the lower oven for cooking, 5-10 times a day. Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day. Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day. No climbing required. No driving required. Environment Inside 95% of full shift Benefits When you join our family as a full-time team member, you're not just starting a job - you're unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We're here to support you, both at work and beyond!

Job Description Medure Brothers Culinary Concepts is seeking an experienced Chef De Cuisine to lead and inspire team members in the day-to-day operations of the kitchen to ensure all food served meets the highest quality standards. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, have the ability to perform cost analysis, and have a firm understanding of P&L Management. To ensure success, you should have excellent leadership skills with experience managing a team in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Responsibilities: Ensuring that all food meets the highest quality standards and is served on time Planning the menu and designing the plating presentation for each dish Coordinating kitchen staff, and assisting them as required Stocktaking ingredients and equipment, placing orders as needed Enforcing best practices for safety and sanitation in the kitchen Creating new recipes to regularly update the menu Requirements: Qualification from a culinary school 5+ years of experience in a similar position In-depth knowledge of food principles and best practices Passion for creating incredible food that delights and attracts customers Excellent communication and leaderships qualities Ability to thrive in a high-pressure environment Creative, innovative thinking Exceptional standards for cleanliness, health, and safety Experience managing inventories and stocktaking Available to work nights excluding Sundays Benefits: Competitive salary Food discounts at all Medure Brothers Culinary Concepts restaurants Health (with employer contribution), dental, vision, and life Insurance Paid Time Off