Chef jobs in Miami Beach, FL - 1,105 jobs

Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

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

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-MW1

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

Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target tickets times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches employees. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable to use Red Book and other company systems. Trains, develops, and motivates employees and managers to meet or exceed established standards. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards. 1-2 years experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 40 lbs.

Private Executive Chef - Miami Residence Position: Full-Time | On-Site Schedule: Weekdays, full-time. Flexible hours structured around: Lunch around 1:00 PM, Children's snacks around 3:00 PM and Dinner around 6:00 PM. Compensation: Based on experience Benefits: Available after a 3-month probationary period upon transition to company payroll ⸻ A private family in Coconut Grove is seeking an experienced Private Executive Chef to manage all in-home culinary operations. The ideal candidate brings refined technique, a passion for healthy and globally inspired cuisine, and a discreet, professional presence. ⸻ Responsibilities • Prepare daily meals for a family of five, with an emphasis on wellness, freshness, and presentation • Create weekly menus aligned with family preferences and seasonal ingredients • Prepare a variety of cuisines including Mediterranean, Asian, and modern health-focused fare • Source high-quality ingredients and manage kitchen inventory and organization • Maintain an exceptionally clean and organized kitchen • Coordinate with household staff for smooth daily service and entertaining • Provide discreet service for family meals and private gatherings ⸻ Qualifications • Minimum 5 years of experience as a Private Chef or in fine dining • Strong knowledge of healthy, globally inspired cuisine • Excellent understanding of nutrition, portioning, and presentation • Professional, discreet, and adaptable • Comfortable with occasional travel • Culinary degree preferred ⸻ Additional Details • Daily service for 5 people • Food allergies: kiwi and honey (one child) • Local travel required for grocery shopping • No travel involved Must provide salary expectations to be considered

Rotational Private Chef for UHNW Family Contract: Employed, Full-time & Permanent contract Salary: From $200,000 to $240,000+ DOE Accommodation: 3-month temporary housing available during probation period, if required Start Date: ASAP (Cooking trial in the next few weeks) Guests: Family of 6 (with 4 kids) Transport Requirement: A clean driving licence is strongly preferred Important Requirements: Must be legal to work and live in the US Must accept to pass background check and sign NDA to be submitted to the client : A UHNW family in Miami, Florida is seeking an experienced and highly discreet Private Chef to join their household on a rotational basis, working alongside the existing full-time chef. The role typically follows a 5 days on / 5 days off schedule, but flexibility is essential. This is an exceptional opportunity - but also a highly demanding one. The family maintains an ultra-strict gluten-free household due to celiac disease, and places a high priority on ultra-clean, farm-to-table and organic Mediterranean-style cuisine. In addition, one of the principals follows an intense, health-optimized protocol aligned with Bryan Johnson-type diets, requiring accuracy, nutritional knowledge, and exacting standards. You must be able to cater to three key culinary needs: Hyper-healthy, Bryan Johnson protocol-driven meals for one principal Colourful, organic Mediterranean-style cuisine for the wider family A 100% gluten-free kitchen at all times The kitchen is professionally outfitted and located in the main residence. Occasional travel to other U.S.-based properties may be required. Yachting experience is considered a strong advantage, as the family prefers chefs familiar with flexible, high-demand service environments. The role offers a full-time contract with excellent benefits, including relocation support and a 3-month temporary housing option if needed. Please note: This is a high-level private role. The selection process is strict, and only candidates with excellent verifiable references, strong private household experience, and clear background checks will be considered. All candidates must be willing to sign a non-disclosure agreement (NDA) prior to interviews. If you do not meet the above criteria or lack long-term experience in private homes, please do not apply. Due to the high volume of applicants, only shortlisted candidates will be contacted. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network Click Here Create a free PDF Chef portfolio with our online tool and upload it ********************* Before applying, please review the full job description and our Private Chef Agreement: Private Chef AgreementThis position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com

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

Michelin 2 and 3 star experience is required to cook for this UHNW family of four. is located in Miami with occasional travel back to California. Two adults and two children are adventurous eaters and are looking for an up and coming top-tier fine-dining Chef. Qualified candidates do not need to have previous Private Chef experience. MUST have great food pics and a great bio to send along with your resume. Relocation package is available to the right candidate.

Stew / Chef - 30m - Private - Permanent **US Flagged vessel - only considering US passport holders Yacht & Program 30m private, American -flagged vessel Based in Fort Lauderdale (Las Olas Marina) Operating area primarily the Bahamas Owners: Couple in their 70s One -month trip planned with just the owners, occasionally joined by two friends for short stays (1-2 nights) Crew & Role Crew of three: Captain, Mate, and Chef/Stew Role breakdown: approximately 80% Chef / 20% Stew Chef/Stew will maintain the interior as needed Crew works collaboratively and assists each other as required Candidate will have own cabin, shared bathroom with the Mate Owners' Preferences Owners travel with two well -trained dogs (candidate must not be allergic) Owners rarely eat breakfast; main meals are lunch and dinner Compensation & Contract $6,500 - $7,000 +/ - DOE monthly Health insurance provided (candidate sources own plan; owner covers the cost) Contract provided Requirements: Valid US Passport STCW ENG1 FHL2 At least 1 year of yachting experience is preferred Driver's license

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

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Miami Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. 3 years of Hotel Experience. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $28.09/hour, automatic raise to $29.09/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Essential Duties and Responsibilities: Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. Perform other related duties incidental to the work described herein. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Required Education and Experience Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Prior experience as an executive chef. Prior experience training, purchasing and managing budgets. Prior Italian cuisine experience preferred

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1 At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1

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

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

Job Duties & Responsibilities: * Oversees back-of-house operations. * Hires, trains, and manages kitchen staff. * Sets the staffing schedule. * Leads pre-shift meetings. * Develops recipes and menus. * Determines plating and presentation plans. * Orders and evaluates the quality of new food. * Stocks the kitchen with necessary supplies. * Responsible for financial planning and budgeting. Establishes goals including budget goals. * Handles and resolves customer complaints. * Makes sure the kitchen staff follows all food safety laws. * Sets and implements the kitchen policies and procedures. * Follows all BSA requirements within the Marriott brand. * Must ensure sanitation and food standards are achieved. * Overseeing all food preparation areas: banquets, room service, and restaurants. Oversee all support areas; dish room. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Encourages and builds mutual trust, respect, and cooperation among team members. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Demonstrates new cooking techniques and equipment to staff. * Ensures employees maintain required food handling and sanitation certifications. * Interacts with the guests to obtain feedback on product quality and service levels. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Supportive Functions * Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. * Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. * Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. * Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and assist individuals with disabilities. * Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. * Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. * Speak with others using clear and professional language. * Visually inspect tools, equipment, or machines. QUALIFICATION and SKILLS: * Ability to multitask and prioritize and delegate daily workload. * Ability to handle sensitive material with the utmost discretion and confidentiality. Must be energetic, a self-starter, and able to work in a fast-paced environment. * Must be detail-oriented and able to work both independently and with a team. * Must be effective at listening, understanding, and clarifying inquiries made by resort staff. * Must be able to show initiative, including anticipating resort or operational needs. visually inspect tools, equipment, or machines. * Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. * Grasp, turn, and manipulate objects of varying size and weight. * Stand, sit, or walk for an extended period of time. * Move up and down stairs and/or service ramps. * Perform other reasonable job duties as requested by Supervisors. This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. Notice: the hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

Rotational Private Chef for UHNW Family Contract: Employed, Full-time & Permanent contract Salary: From $200,000 to $240,000+ DOE Accommodation: 3-month temporary housing available during probation period, if required Start Date: ASAP (Cooking trial in the next few weeks) Guests: Family of 6 (with 4 kids) Transport Requirement: A clean driving licence is strongly preferred Important Requirements: Must be legal to work and live in the US Must accept to pass background check and sign NDA to be submitted to the client : A UHNW family in Miami, Florida is seeking an experienced and highly discreet Private Chef to join their household on a rotational basis, working alongside the existing full-time chef. The role typically follows a 5 days on / 5 days off schedule, but flexibility is essential. This is an exceptional opportunity - but also a highly demanding one. The family maintains an ultra-strict gluten-free household due to celiac disease, and places a high priority on ultra-clean, farm-to-table and organic Mediterranean-style cuisine. In addition, one of the principals follows an intense, health-optimized protocol aligned with Bryan Johnson-type diets, requiring accuracy, nutritional knowledge, and exacting standards. You must be able to cater to three key culinary needs: Hyper-healthy, Bryan Johnson protocol-driven meals for one principal Colourful, organic Mediterranean-style cuisine for the wider family A 100% gluten-free kitchen at all times The kitchen is professionally outfitted and located in the main residence. Occasional travel to other U.S.-based properties may be required. Yachting experience is considered a strong advantage, as the family prefers chefs familiar with flexible, high-demand service environments. The role offers a full-time contract with excellent benefits, including relocation support and a 3-month temporary housing option if needed. Please note: This is a high-level private role. The selection process is strict, and only candidates with excellent verifiable references, strong private household experience, and clear background checks will be considered. All candidates must be willing to sign a non-disclosure agreement (NDA) prior to interviews. If you do not meet the above criteria or lack long-term experience in private homes, please do not apply. Due to the high volume of applicants, only shortlisted candidates will be contacted. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network 👉 Click Here Create a free PDF Chef portfolio with our online tool and upload it 👉 ********************* Before applying, please review the full job description and our Private Chef Agreement: Private Chef Agreement This position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com