Chef jobs in Ocala, FL

Teamwork, giving back, diversity and making a difference is the foundation of who we are. As an Early Childcare Center Chef, you'll enjoy creating homestyle, nutritional meals for young children. You'll become a part of a community where everyone feels empowered to reach their career goals. Apply today to experience the Big Blue Marble Academy Difference! Why you'll enjoy working here: Competitive wages Flexible Scheduling Discounted childcare, 50% off Paid parental leave Medical, dental and vision insurance Company paid life insurance 401K Access your wages in real time Voluntary life and disability insurance Health savings account Industry leading paid time off Generous referral bonus program CDA Scholarship Career advancement opportunities Family feel environment As an Early Child Care Chef, you will: Prepare and serve nutritious meals and snacks for children from infancy to School-age Have in-depth knowledge of food processing and safety with the ability to operate standard and commercial kitchen equipment Maintain the highest standard of food and kitchen hygiene to keep the centers kitchen clean and safe Requirements: At least 18 years of age with a high school diploma or GED required Demonstrated experience in food service, preferred in child care setting Must pass all state required background checks. Join a team that takes pride in teamwork, giving back and welcoming an inclusive environment. A career with Big Blue Marble Academy will empower you to reach your career goals while making a difference in the lives of the children we serve. Employment is contingent upon successful completion of our background check, pre-hire screenings, and onboarding processes. All employment is at-will and may be terminated at any time, with or without cause. BBMA is an equal opportunity employer and supports a diverse workforce. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. HAVING TECHNICAL ISSUES WITH YOUR APPLICATION? Contact us at ************************* Applicants requiring a reasonable accommodation for any part of the application and hiring process should contact BBMA recruitment at *************************.

The Multi-Unit Chef - Fast Casual Division plays a pivotal role in supporting the Senior Multi-Unit Chef in overseeing culinary operations across all fast casual restaurant concepts within the portfolio. This position ensures consistent execution of brand standards, culinary excellence, and operational efficiency across multiple units. The ideal candidate is a hands-on leader with strong organizational skills, a passion for food, and the ability to inspire and develop kitchen teams. Primary Responsibilities: Support the Senior Multi-Unit Chef in managing day-to-day culinary operations across all fast casual units. Ensure consistent food quality, presentation, and adherence to brand standards. Assist in developing and implementing standardized recipes, prep lists, and production systems. Conduct regular site visits to monitor kitchen performance, cleanliness, and compliance. Train and mentor kitchen leadership and hourly staff across locations. Collaborate with procurement and inventory teams to ensure cost-effective purchasing and waste reduction. Support new store openings, menu rollouts, and seasonal changes. Monitor labor and food cost metrics, identifying opportunities for improvement. Uphold food safety and sanitation standards in accordance with local health regulations. Foster a culture of accountability, teamwork, and continuous improvement. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be provided to enable individuals with disabilities to perform the essential functions described in this position. Ability to stand and walk for extended periods. Ability to lift up to 50 lbs. Comfortable working in a fast-paced kitchen environment with exposure to heat, cold, and sharp tools. Ability to travel between units regularly. Qualifications, Education, Experience, Skills and Abilities Minimum 5 years of progressive culinary leadership experience, with at least 2 years in a multi-unit role. Proven experience in multi-unit culinary leadership, preferably in fast casual or high-volume environments. Strong understanding of kitchen operations, food safety, and labor management. Excellent communication, leadership, and organizational skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. Valid driver's license and reliable transportation. Culinary degree or equivalent professional experience preferred. The World Equestrian Center is managed by Columbus Hospitality Management; a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Benefits: Company parties Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Glass & Vine, located in beautiful Peacock Park in the Grove, is looking for a talented CDC! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: Essential: High school diploma or equivalent vocational training certificate Culinary College Degree Previous Management/Supervisory experience 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant Food handling certificate Ability to communicate in English with guests, co-workers, and management to their understanding Ability to compute basic mathematical calculations Ability to provide legible communication Desirable: Sanitation certificate Skills: Essential: Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize, and delegate work assignments. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. Ability to work well under pressure to meet production schedules and timelines for guests. Ability to maintain good coordination. Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line. Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to differentiate dates Ability to operate, clean, and maintain all equipment required in job functions. Ability to supervise, train, and direct employees; give corrections when needed. Ability to plan and produce centerpiece displays and banquet trays and make buffets. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to produce creative and artistic food work. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team. Ability to promote positive relations with all individuals. Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely. Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance. Ensure that staff reports as scheduled; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for all staff to complete and review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards. Check production schedule and pars. Establish priority items for the day. Inform the Chef de Cuisine of any supplies that must be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. Start prep work and production of items needed for the day. Prepare all dishes following recipes and yield guides, according to department standards. Inform the Executive Chef of any shortages before the item runs out. Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel. Assist staff wherever required to ensure optimum service to guests. Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions. Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests. Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere. Maintain production charts according to department standards. Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist stewards to make clean-up a more efficient process. Breakdown workstation and complete closing duties according to department standards: Return all food items to the proper storage areas Rotate all returned product Wrap, cover, label, and date all items being put away Straighten up and organize all storage areas Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves Return all unused and clean utensils/equipment to the specified locations Ice down hot items from the steam table so they cool quickly Turn off all equipment not needed for the next shift Restock items that were depleted during the shift Ensure all line cooks' assignments are completed before they sign out Review the status of work and follow-up actions required with the Executive Chef before leaving. Document pertinent information in the logbook. Successful completion of the training/certification process. Write schedules according to the forecasted budget and have them approved by the Executive Chef. Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards. Conduct scheduled performance appraisals. Interview and hire new personnel according to the policies. Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc. Menu tasting for the restaurant. Review Guest feedback periodically. Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services. Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: Conduct a daily line-up; cover the fundamental and corporate commitment to excellence. Ensure quality at all times. Follow through with paperwork on time. Attend Sous chef meetings, leaders meetings, etc. Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems. Schedule correctly and ensure there is no unapproved Overtime. Ensure that plating and recipe guides are followed and that all food items are consistent. Ensure the work area is kept clean and safe. Ensure that all employees are allowed a 30-minute break. List production and assign specific job tasks. Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work. Adjust standard production quantities depending on the forecasted business. Ensure all requisitions are closed out and signed by the Sous Chef. Ensure a daily inventory of all meat, fish, produce, and freezer items is kept. All perishable food items must be wrapped and dated. Document all tardiness and absences on the day of the occurrence. Review documentation with the respective employees promptly and follow progressive discipline procedures. Check all line employees mise-en-place and verify that the line is ready for service. Spot-check that menu items are being produced to standards. Monitor all staff to ensure that they perform to their standards of service. Follow all restaurant procedures and policies. Give Positive feedback to staff to maintain performance and address behavior, not personality. Be on time, ready to work, and set an example for all employees. SECONDARY FUNCTIONS: Follow the maintenance program and cleaning schedule Perform duties in other areas of the kitchen as assigned Attend gourmet shows, food and wine meetings Perform at special events and off-premise functions Research new products, menu items, and display presentations Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S. Compensation: $70,000.00 - $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. Grove Bay Hospitality Group was created in 2010 with the idea that it would be fully connected to the community. Like our logo, our founders and core team members have deep roots in South Florida. For us, this connection to our community can be in the form of opening a great restaurant, providing new jobs for our fellow Miamians, or even donating our time and resources to the many charities we support. Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. From ingredients to customer service, Grove Bay is committed to delivering only the highest quality across all levels of operation. We believe that if we provide our guests with exceptional hospitality experiences, if we train and take care of our people, and if we're an active member of our community, then the performance and profits will take care of themselves.

A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. * We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. * CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! * Faith Driven and Mission-Centered. Our mission "To Welcome, To Care, To Serve" derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. * Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Buena Vista is looking for a Sous Chef to join their team! The Sous Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Sous Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: * Servant Leadership directs all aspects of decision making * Hands-on cooking a variety of shifts * Manages food costs, up holds menu standards and controls inventory * Schedules back of the house and front of the house * Sous Chef manage cooks, utility, dining room supervisor and servers * Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event * Sous Chef manage daily staff duties and cleaning via job cards (daily duties list) * Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements * Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for * Reviews and follows weekly menus and recipes and ensures proper food supply * Reviews special diets to ensure that all residents are served correctly * Serves food with attention to portion control while maintaining standard caloric controls * Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed * Ensures that all Culinary services are presented in an attractive, gracious and timely manner * Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. * Ensures the proper use of equipment and supplies and upholds cleaning and safety standards * Review direct report associate time punches for accuracy * Process bi-weekly payroll for department staff members * Participate in the recruitment and selection of staff personnel CORE COMPETENCIES: * Servant Leadership * Ability to inspire trust * Coach Potential * Credibility KNOWLEDGE, SKILLS, AND ABILITIES: * Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts * Able to manage revenue and expense budget * Able to make independent decisions * Must be able to communicate in a warm, friendly and caring manner * Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) * Must be able to follow recipes and menus * Must possess a passion to work with and around senior citizens * Knowledge of customer service principles and practices * Must be able to teach cooking procedures to cooks EDUCATION REQUIREMENTS: * High School Graduate or equivalent * SERV Safe Certification EXPERIENCE REQUIREMENTS: * Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. * Strong leadership skills with a minimum of two (2) years' experience in supervising and management. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: * Able to stand or walk 75% of the day * Able to concentrate with frequent interruptions * Able to work under stress and in emergency situations * Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping * Able to talk and hear effectively in order to convey instructions and information to residents and team members * Occasionally lift/carry up to 50 pounds

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary As the Catering Sous Chef at the University of Florida you will be responsible for assisting with the overall success of the food program and overseeing catering culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various catering food items. Assists with planning and creating catering menus. Rolls out new catering culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations - preferrably catering experience. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1489042 Chartwells HE SHARON MCNEELEY [[req_classification]]

Job Details Florida - Kappa Kappa Gamma - GAINESVILLE, FL $20.00 - $23.00 HourlySOUS CHEF 2- University of Florida Greek House Chefs Summary/Objective: Assists the Executive Chef to help manage daily kitchen activities such as preparing, seasoning, and cooking dishes, as well as effectively managing kitchen operations when the Executive Chef isn't present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef. Essential Functions: Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment. Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members. Oversees and organize kitchen stock and ingredients when Exec isn't present. Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance. Keeps service line prepped and stocked, especially before and during prime operation hours Assists with supervision all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists Executive Chef with any duties or tasks needed. Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Communicates client feedback to chef and upper management as needed. Receives trucks and check for quantity and quality Always keeps a professional working relationship with all vendors, and clients. Abides with all the scheduling and time management protocol as assigned by the Executive Chef or other GHC management. Assists in monitoring scheduling and time management of self- and on-site staff. Wash and clean raw food products; ensure proper rotation in ovens following proper hold time standards for all heated products Stock/restock items online according to specifications Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you Education and/or Experience: No prior experience or training. 2 years of relevant experience Qualifications Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English Ability to effectively communicate before groups of customers or employees of organization as well as one-on-one interactions. Technology Compliance software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial us mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to judge quality and quantity of raw and cooked items Knowledge of workplace safety procedures High energy and stamina are required Ability to stay calm and work efficiently under pressure Ability to prioritize job duties and manage time effectively Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Certificates, Licenses, Registrations: Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handlers card required (If required in State). Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Position Title: Executive Sous Chef Position Type: Full Time Exempt What We Do Oak Hammock at the University of Florida is an active, yet relaxed, Life Plan Community in Gainesville, Florida. We offer a full continuum of health care, including independent living, assisted living, specialized memory support, skilled nursing, and home care. Our community offers an unprecedented lifestyle of comfort and convenience with a rich array of services and amenities that are focused on optimal wellbeing. What You Can Expect from Us Full Time Employee Benefits include: University of Florida partnership with community discounts and access to opportunities through the Gator One UF ID Card OH, I CAN! Scholarship and Tuition Reimbursement Programs Pay Every Other Week Health, Dental, and Vision Insurance Company Paid Short Term Disability Long Term Disability 401K Retirement and Investing Plan with Company Match Paid Time Off Accrual 6 Paid Holidays and 1 Additional Floating Holiday Annual Employee Recognition Gifts You Make a Difference Award Recognition Milestone Service Awards More Than a Job Imagine a rewarding career helping others. Working at Oak Hammock at the University of Florida is rewarding and fun. No matter your title, your days are spent among a community of residents enjoying retirement to the fullest. When you leave after your workday, you will feel a sense of accomplishment and joy since you are part of the community and residents' lives. No matter the position you are searching for, there is ample opportunity to impact this community. We value our staff and would love the chance to make Oak Hammock more than a job but a worthwhile experience to remember. Executive Sous Chef The Executive Sous Chef will collaborate with the Executive Chef, Director of Culinary Experience, Associate Director of Culinary Experience, Catering Manager and assist with enforcement of all food safety policies and procedures Executive Sous Chef Job Qualifications and Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. 7+ years' experience managing high volume and fast paced commercial kitchens and experience in a culinary leadership role preferred. Culinary degree is preferred. Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures. Ability to not only think on their feet but also create, produce and deliver excellent product on the fly Demonstrate knowledge of current culinary/market trends and creative food presentation Must be highly organized and proficient in time management Proficiency with computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory Safe Food Handling Certification Serve Safe preferred Excellent record of kitchen and staff management Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs. Ability to communicate clearly with managers, kitchen and dining room staff and guests. Ability to work a flexible schedule including nights, weekends, and holidays. Ability to frequently lift/move up to 50 lbs., and occasionally lift/move up to 100 lbs. Authorization to work in the U.S. This individual will need to be empathic, energetic and have an affinity for working with a diverse senior population.

Morrison Healthcare **Morrison Healthcare** is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. **Job Summary** **Job Summary:** **Working as the Executive Chef,** you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. **Key Responsibilities:** + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate **Preferred Qualifications:** + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable **Apply to Morrison Healthcare today!** _Morrison Healthcare is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Healthcare are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** for paid time off benefits information. **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Healthcare maintains a drug-free workplace.** **Req ID:** 1470738 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Resort Lifestyle Communities is accepting applications for a Sous Chef to provide resort-style food and hospitality while developing strong, positive, and lasting relationships with our residents and guests. The Sous Chef works collaboratively with the Executive Chef, Community Managers and other Culinary and Dining team members. Schedule, Benefits and Pay: * You will work lunch and dinner shift Tuesday-Saturday (evening meal ends at 6:30pm-no late nights!). * You can enjoy a delicious free meal during your shift! * As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. * Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: * Health, Dental, and Vision Insurance * Life Insurance * Short Term and/or Long Term Disability * Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). * Accident Insurance and Hospital Indemnity * Legal and Identity Theft Insurance * You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. * You will receive great pay and work/life balance. Responsibilities and Duties: * You will safely and efficiently cook meats, fish, vegetables, soups, eggs, and other foods in a scratch-based kitchen while maintaining a clean and sanitary work station area. * You will execute a dynamic menu utilizing different cooking styles while ensuring appealing resort-like presentation for all food. * You will learn side by side from our expert Executive Chef and provide leadership support in the Executive Chef's absence. * You will monitor and stock the Chef's Pantry; and log temperatures. * You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: * Previous leadership experience in culinary preparation and cooking preferred. * High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. * Basic computer skills required; data entry experience preferred. * Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first day of employment. * Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA #urgent

Job DescriptionLocation: Crumps Landing Homosassa, FL Hours: FridaySunday, 12 PM 8 PM (approx. 30 hours/week to start, growth potential) Crumps Landing, a high-volume waterfront tiki restaurant on the Homosassa River, is launching an exciting new sushi program and were looking for an experienced Sushi Chef to lead the way. This is a unique opportunity to have a direct role in shaping and evolving the sushi program at one of Floridas busiest waterfront destinations. The right candidate will bring creativity, professionalism, and passion for authentic sushi preparation while thriving in a fast-paced, fun, and team-oriented environment. Responsibilities Lead the development and execution of our sushi program. Create and refine sushi rolls, nigiri, sashimi, and specialty items. Oversee proper selection, handling, and cutting of fresh fish and seafood. Ensure consistency, quality, and presentation standards for all sushi dishes. Maintain a clean, organized, and food-safe sushi station. Collaborate with management to evolve the menu based on trends and guest feedback. Train and mentor additional staff as the program grows. Requirements Minimum 2+ years professional sushi-making experience. Skilled in fish cutting, sushi rice preparation, and creative plating. Strong knowledge of food safety and handling, especially raw fish. Weekend availability is a must (FridaySunday program). Ability to work in a high-volume environment with precision and speed. Positive attitude, team player, and strong communication skills. What We Offer Approx. 30 hours per week to start, with potential to expand as the program grows. Competitive pay based on experience. Creative freedom in recipe development and menu innovation. Opportunity to establish yourself as the face of Crumps Landings sushi program. Fun, supportive work environment on the beautiful Homosassa River.

Full-time Description Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise. Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards. Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests' expectations. Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste. Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement. Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness. Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests. Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: Competitive compensation package Opportunities for career growth and advancement Employee discounts on food and beverages A supportive and collaborative work environment Requirements • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment. • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings. • Exceptional leadership and communication skills, with the ability to motivate and inspire a team. • Strong organizational and time-management abilities, with a keen eye for detail. • Food safety certification and a thorough understanding of health and safety regulations. Salary Description $60,000-$70,000

Kitchen/Food Prep Reports to: Restaurant General Manager Summary/Objective: Under the direction of the Restaurant General Manager, Kitchen, this position performs assigned food preparation duties. Our Philosophy: “People Make the Difference” is a phrase you will hear over and over again in the course of your work at Brooklyn Water Enterprises. We strive to always treat our employees, our TEAM, like they are our most important asset because they are, YOU ARE! The role that every Team Member plays is a vital one and we recognize that the success of our business is directly related to the success of our people and we promise to treat our Team like we treat our Guests - with respect, understanding and as valued partners in our growth and profitability. Primary Responsibilities: Able to do all prep following assigned prep guide and recipes. Proficient at properly labeling and dating all products. Adept at accurately completing prep list. Able to prioritize prep list. Responsible for accurately inventorying items for ordering purposes. Skilled at entering order into computer. Ensures deliveries are properly put away. Adheres to company's food safety standards and procedures. Ensures a clean and safe work area. Other Responsibilities: Understands our Guest Culture. Responsible for equipment cleanliness and upkeep. Understands all paperwork. Knowledge and Skill Requirements: Experience: Some experience in the food preparation field in a restaurant, kitchen or dining area desired. Knowledge of food preparation methods, and operations of kitchen equipment and materials used in food prep work. Physical Functions/Environment: Activities: Physical requirements involve working in the kitchen area with exposure to heat, cold, fumes and steam. Position requires prolonged standing, walking, and moving or lifting up to 50 pounds. Hours of work may include weekends and holidays, with no guaranteed days off. I hereby acknowledge and understand the above-mentioned duties and responsibilities. Additionally, I understand that these duties and responsibilities are not inclusive and that I may be required to assume additional job functions and that Brooklyn Water Enterprises reserves the right to make changes at any time. ________________________ _____________ Employee Signature Date

We are seeking an excellent cook that will follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important. 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 grillers Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check the quality of ingredients Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

The World Equestrian Center, located in Ocala Florida currently has an opening for a motivated Sous Chef to help lead our culinary team. The Yellow Pony Sous Chef supervise and coordinate food production operations and activities, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Primary Responsibilities: * Along with our Food and Beverage Team, Trains and Supervises Kitchen and Utility Personnel with an emphasis on upholding the WEC Culture of being Distinct and Sophisticated in all of our offerings. * Works with Executive Chef to develop menus. * Prepares meats and seafood for line and special functions. * Prepares all sauces, stocks, chili and soups. * Prepares Food Orders. * Supervises the receiving of product to ensure proper quality and quantity is delivered. * Ensures daily prep, production, and cleaning checklists are completed according to standards. * Maintains the highest level of security and safety standards for both our guests and associates. * Schedules associates based on business volume. * Assists in any special events scheduled during shows. * Ensures that both Kitchens and Storage Areas are clean, organized, and well stocked, and maintains all par levels. * Ensures that all food products are used on a timely basis. * Prepares food in accordance with WEC recipes. * Aids and assist other areas of the kitchen as needed. * Sets up, maintains, breaks down and cleans workstations. * Serves items in accordance with established portion and presentation standards. * Communicates effectively in a spirit of teamwork and partnership with our Executive Chef, Sous Chefs, and Associates. * Ensures that assigned workstations and equipment are clean and sanitary. * Maintains neat professional appearance and observes personal cleanliness rules at all times. * Requisitions supplies needed to produce items on menu. * Adheres to state and local health and safety regulations. * Covers, dates and properly stores all product. * Assists with other duties as assigned by the Executive Chef. * Works Closely with the Outlet Manager to Supervise both Front of the House and Kitchen as schedule dictates. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship. Qualifications, Education, Experience, Skills, and Abilities: * High School Diploma * 5+ years' experience in an upscale banquet kitchen * 2 years' management experience * Culinary degree preferred. * Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. * Must be able to convey information and ideas clearly. * Must maintain composure and objectivity under pressure. * Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * ServSafe Certified * Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

The World Equestrian Center - Ocala is seeking a refined and technically skilled Pastry Sous Chef to join the opening team of Emma's, our sophisticated pastry and dessert boutique located within the prestigious Equestrian Manor. This role is ideal for a pastry professional with a deep appreciation for French-inspired techniques, a passion for precision, and a commitment to excellence in both flavor and presentation. As the Pastry Sous Chef at Emma's Patisserie, you will support the Executive Pastry Chef in overseeing daily production of artisanal pastries, plated desserts, and seasonal confections. You will lead by example, mentor junior pastry staff, and help shape a dessert program that reflects the World Equestrian Center's core values of Quality, Class, and Distinction. Primary Responsibilities: Supervise and coordinate dessert production across the Boutique, Restaurants, and Banquets, ensuring consistent quality and presentation of all items. Collaborate with the Event Center Executive Pastry Chef and team to train and oversee kitchen and utility staff, upholding the WEC culture of refined and distinctive offerings. Monitor product receiving to ensure all items meet established quality and quantity standards. Maintain cleanliness, organization, and proper stocking of kitchen and storage areas, ensuring par levels are consistently met. Assist with food purchasing and inventory ordering as needed. Ensure all daily preparation, production, and cleaning tasks are completed according to established protocols. Inspire and motivate the pastry team to continuously develop their skills and elevate culinary standards. Demonstrate creativity in product development by contributing innovative ideas to enhance the bakery's offerings. Uphold the highest standards of safety and security for both guests and team members. Foster a positive and collaborative work environment through clear and effective communication. Provide exceptional guest service, always maintaining a professional demeanor and positive attitude. Exhibit proactive leadership by supporting the team in achieving daily goals and maintaining high morale. Ensure compliance with all health and safety regulations, including maintaining the current ServSafe certification. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: The physical demands outlined below are essential for successfully performing the core functions of the Baker Sous Chef role. Reasonable accommodation may be provided for individuals with disabilities to perform these essential duties. Lift, push, pull, and carry up to 50 lbs. Stand and walk for extended periods (up to 8 hours). Perform physical tasks such as reaching, climbing, kneeling, and crouching. Use hands and fingers for detailed, repetitive tasks. Maintain clear vision for precision work. Communicate effectively with team members and guests. These physical demands are critical to ensuring the success of the associate in this role and maintaining a safe and efficient work environment. Qualifications, Education, Experience, Skills, and Abilities: 4-6 years of progressive culinary experience in a high-volume, high-quality bakery or restaurant environment. Expertise in advanced pastry techniques, including gelato, chocolate work, and French-style desserts. Demonstrated leadership abilities with a strong focus on team training and development. Excellent organizational and time management skills, with the ability to manage multiple tasks and meet deadlines efficiently. Capable of working independently while contributing effectively to a team-oriented environment. Proficient in Outlook, Excel, Word, and purchasing software. Strong communication skills, both within the team and in guest interactions. ServeSafe certification or equivalent required. Positive attitude and professional appearance, with a commitment to delivering exceptional guest service. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Buena Vista is looking for a Sous Chef to join their team! The Sous Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Sous Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: Servant Leadership directs all aspects of decision making Hands-on cooking a variety of shifts Manages food costs, up holds menu standards and controls inventory Schedules back of the house and front of the house Sous Chef manage cooks, utility, dining room supervisor and servers Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event Sous Chef manage daily staff duties and cleaning via job cards (daily duties list) Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for Reviews and follows weekly menus and recipes and ensures proper food supply Reviews special diets to ensure that all residents are served correctly Serves food with attention to portion control while maintaining standard caloric controls Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed Ensures that all Culinary services are presented in an attractive, gracious and timely manner Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. Ensures the proper use of equipment and supplies and upholds cleaning and safety standards Review direct report associate time punches for accuracy Process bi-weekly payroll for department staff members Participate in the recruitment and selection of staff personnel CORE COMPETENCIES: Servant Leadership Ability to inspire trust Coach Potential Credibility KNOWLEDGE, SKILLS, AND ABILITIES: Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts Able to manage revenue and expense budget Able to make independent decisions Must be able to communicate in a warm, friendly and caring manner Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) Must be able to follow recipes and menus Must possess a passion to work with and around senior citizens Knowledge of customer service principles and practices Must be able to teach cooking procedures to cooks EDUCATION REQUIREMENTS: High School Graduate or equivalent SERV Safe Certification EXPERIENCE REQUIREMENTS: Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. Strong leadership skills with a minimum of two (2) years' experience in supervising and management. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: Able to stand or walk 75% of the day Able to concentrate with frequent interruptions Able to work under stress and in emergency situations Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping Able to talk and hear effectively in order to convey instructions and information to residents and team members Occasionally lift/carry up to 50 pounds

Hours: Friday-Sunday, 12 PM - 8 PM (approx. 30 hours/week to start, growth potential) Crumps Landing, a high-volume waterfront tiki restaurant on the Homosassa River, is launching an exciting new sushi program - and we're looking for an experienced Sushi Chef to lead the way. This is a unique opportunity to have a direct role in shaping and evolving the sushi program at one of Florida's busiest waterfront destinations. The right candidate will bring creativity, professionalism, and passion for authentic sushi preparation while thriving in a fast-paced, fun, and team-oriented environment. Responsibilities Lead the development and execution of our sushi program. Create and refine sushi rolls, nigiri, sashimi, and specialty items. Oversee proper selection, handling, and cutting of fresh fish and seafood. Ensure consistency, quality, and presentation standards for all sushi dishes. Maintain a clean, organized, and food-safe sushi station. Collaborate with management to evolve the menu based on trends and guest feedback. Train and mentor additional staff as the program grows. Requirements Minimum 2+ years professional sushi-making experience. Skilled in fish cutting, sushi rice preparation, and creative plating. Strong knowledge of food safety and handling, especially raw fish. Weekend availability is a must (Friday-Sunday program). Ability to work in a high-volume environment with precision and speed. Positive attitude, team player, and strong communication skills. What We Offer Approx. 30 hours per week to start, with potential to expand as the program grows. Competitive pay based on experience. Creative freedom in recipe development and menu innovation. Opportunity to establish yourself as the face of Crumps Landing's sushi program. Fun, supportive work environment on the beautiful Homosassa River. Compensation: $20.00 - $25.00 per hour Looking to immerse yourself in a vibrant, tropical atmosphere while working in a dynamic environment? Join our team at Crumps' Landing, where every day feels like a vacation! As a member of our staff, you'll be part of a lively team that crafts delicious cocktails, serves up mouthwatering cuisine, and creates unforgettable experiences for our guests. With opportunities for growth, flexible schedules, and a fun-loving work culture, Crumps' Landing is not just a job - it's a journey into paradise. Come aboard and be part of our family, where the sun always shines and the drinks are always flowing! Apply now and start your adventure with us.

Job DescriptionDescription: Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise. Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards. Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests' expectations. Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste. Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement. Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness. Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests. Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: Competitive compensation package Opportunities for career growth and advancement Employee discounts on food and beverages A supportive and collaborative work environment Requirements: • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment. • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings. • Exceptional leadership and communication skills, with the ability to motivate and inspire a team. • Strong organizational and time-management abilities, with a keen eye for detail. • Food safety certification and a thorough understanding of health and safety regulations.

Kitchen/Food Prep Reports to: Restaurant General Manager Summary/Objective: Under the direction of the Restaurant General Manager, Kitchen, this position performs assigned food preparation duties. Our Philosophy: “People Make the Difference” is a phrase you will hear over and over again in the course of your work at Brooklyn Water Enterprises. We strive to always treat our employees, our TEAM, like they are our most important asset because they are, YOU ARE! The role that every Team Member plays is a vital one and we recognize that the success of our business is directly related to the success of our people and we promise to treat our Team like we treat our Guests - with respect, understanding and as valued partners in our growth and profitability. Primary Responsibilities: Able to do all prep following assigned prep guide and recipes. Proficient at properly labeling and dating all products. Adept at accurately completing prep list. Able to prioritize prep list. Responsible for accurately inventorying items for ordering purposes. Skilled at entering order into computer. Ensures deliveries are properly put away. Adheres to company's food safety standards and procedures. Ensures a clean and safe work area. Other Responsibilities: Understands our Guest Culture. Responsible for equipment cleanliness and upkeep. Understands all paperwork. Knowledge and Skill Requirements: Experience: Some experience in the food preparation field in a restaurant, kitchen or dining area desired. Knowledge of food preparation methods, and operations of kitchen equipment and materials used in food prep work. Physical Functions/Environment: Activities: Physical requirements involve working in the kitchen area with exposure to heat, cold, fumes and steam. Position requires prolonged standing, walking, and moving or lifting up to 50 pounds. Hours of work may include weekends and holidays, with no guaranteed days off. I hereby acknowledge and understand the above-mentioned duties and responsibilities. Additionally, I understand that these duties and responsibilities are not inclusive and that I may be required to assume additional job functions and that Brooklyn Water Enterprises reserves the right to make changes at any time. ________________________ _____________ Employee Signature Date