Chef jobs in Orlando, FL - 467 jobs

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

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. Requires flexible hours and weekend work days. This role pays an hourly rate of $17.00-$19.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 17, 2026. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous cook or prep cook experience. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. ServSafe preferred.

Job Functions: • Live and embraces American Social Vision and Core Values • Reports to work on time and prepared for the shift • Follows all Image and Appearance standards • Monitors product supply and replenishes stock when necessary. • Reads order tickets and/or listens to what dishes are called to determine what items need to be prepared. • Prioritizes cooking and preparation times of each order to ensure proper pacing of guest meals. • Accommodate guests' special requests. • Prepares food items using recipe, proper portioning, and cooking standards to fulfill guests' orders. • Uses FIFO procedures to ensure freshness of product and eliminate waste. • High production standards including, consistency, firmness, and temperature of food • Ensures food is cooked to standards and guests' specifications • Ensure proper plate presentation, portioning, and recipe adherence • Uses proper cooking equipment to prepare food items and to complete food orders • Cleans station floors, counters, tools, cutting boards, and preparation surfaces using the proper cleaning solutions to ensure station remains sanitized • Assists other employees as needed • Demonstrate a helpful, positive attitude at all times to guests and employees • Understand and adhere to all safety, sanitation, and administrative procedures • Provide complete and timely communication to other employees throughout the shift • Is prepared to conduct weekly maintenance duties • Complete all assigned tasks and duties requested by managers Qualifications: • Minimum of 18 years of age • Ability to work Late Night shifts, potentially to between 12 AM - 3AM • Works assigned scheduled shifts • Food handling certificate required • Fluent in English; able to speak, read, write • Ability to perform job functions with attention to detail, speed and accuracy • Ability to transport items up to 30 pounds • Remain in stationary position for up to 4 hours throughout work shift • Satisfactorily communicate with guests, management and co-workers to their May apply in person between 1PM-6PM Monday through Friday at the address below. Please bring a resume with you.

Andretti Indoor Karting & Games is seeking a Line Cook to join the team! Andretti Indoor Karting & Games. We are a Team that constantly strives for perfection in the Family Entertainment Center experience. We are focused on delivering the absolute best in exhilarating, cutting edge Karting on indoor multilevel tracks, immersive multi-player Virtual Reality Simulators, arcade fun, and amazing event spaces & restaurants, all in spotlessly clean venues staffed with warm & knowledgeable Team Members. We are committed to creating a work environment that both supports you in your career growth and challenges you to achieve your best! If you want to be part of a winning team, in a professional and high energy environment, apply now! Andretti has top tiered pay, incredible benefits like 401k with a company match, and opportunities to grow and show your talent! POSITION SUMMARY An Andretti Line Cook is a part-time role responsible for anticipating guest needs and exceeding guest service expectations all while providing a fun and exciting atmosphere. All positions are responsible for assisting guests in various areas, in many capacities, and following Andretti Indoor Karting and Games high standards of quality Guest satisfaction. KEY RESPONSIBILITIES Work the cook line and prepare dishes and prep items to a high standard of excellence. Ensure food comes out simultaneously, in high quality and in a timely manner. Remain knowledgeable about the restaurant menu and make accommodations on individual orders as requested by guests. Set up, stock and organize workstation throughout the shift. Practice proper storeroom and inventory control procedures. Follow proper heating and cooling standards. Resolve problems with wait staff, customer orders, or other food-related issues in the kitchen in a timely and efficient manner. Understand the safety practices and know correct set up, operation, break down and cleanup of all equipment. Maintain utensils such as knives in safe and appropriate working condition as well as ensure that all utensils are clean before each use. Label, date and properly store prepped and cooked foods. Follows proper safety and sanitation guidelines according to local and company health regulations. Assist with Guest recovery and notifies manager to ensure positive Guest experiences. Constant working knowledge of Andretti brand, product and policies and procedures. Communicate clearly and professionally while interacting enthusiastically with Guests and fellow co-workers. Perform Opening, Running and Closing department duties as assigned. Prior line cook experience is strongly preferred. Skills & Requirements High School Diploma or equivalent. The desire and ability to be pleasant, upbeat and sociable throughout the workday. Be able to work a varied schedule to include days, nights, holidays and weekends. Andretti Indoor Karting & Games can be the Starting Line for your Career! Andretti Indoor Karting & Games (AIKG) is a rapidly growing Family Entertainment company with locations in Florida, Georgia, Texas, and now in Arizona, with more locations coming throughout the US. * We are DRIVEN to develop, train and promote from our entry level positions! * We offer support for ongoing professional development and training. Skills & Requirements High School Diploma or equivalent. The desire and ability to be pleasant, upbeat and sociable throughout the workday. Work varying days, nights, holidays and weekends. Physical Requirements The physical demands described are representative of those that must be met by an Andretti Associate to successfully perform the essential functions of their job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions. Walk or stand for extended periods of time. Must be able to lift up to 15 lbs. on a regular and continuing basis. Perform functions which require organization, bending, reaching, turning, lifting, climbing and occasional stocking up to 50lbs. The ability to communicate quickly and accurately. The work environment may include bright, dim or flashing lights and loud sounds. Requires manual dexterity to use and operate all necessary equipment. Be able to understand, follow and maintain safety standards at all times.

Executive Chef to $110k - Orlando, FL Are you a passionate culinary leader seeking to orchestrate unforgettable dining experiences at a thriving resort in the heart of Orlando? Do you possess the vision to elevate three distinct restaurant concepts, from fine dining to family-friendly fare and a vibrant sports bar? If so, we invite you to explore this exciting opportunity! About the Role: As our Executive Chef, you will spearhead all culinary operations across our three unique restaurants: Fine Dining Concept: Captivate discerning palates with innovative, high-end cuisine that reflects the latest culinary trends and showcases fresh, seasonal ingredients. Family Casual Concept: Create a welcoming atmosphere and provide families with delicious, approachable food that caters to all ages and tastes. Sports Bar Concept: Ignite the excitement with crowd-pleasing dishes and snacks perfect for game day or casual gatherings. Responsibilities: Lead and mentor a talented team of chefs and culinary staff, fostering a positive and collaborative work environment. Develop and implement seasonal menus that align with each restaurant's concept and budget. Manage food costs and inventory, ensuring efficient operations and profitability. Design and execute special menus for events and catering needs. Maintain high standards for food quality, hygiene, and safety. Collaborate with other departments, such as marketing and sales, to promote the resort's dining experiences. Stay current with culinary trends and attend industry events to continually refine your skills and knowledge. Qualifications: 10+ years of culinary experience, including leadership roles in diverse restaurant settings. Proven track record of success in menu development, food cost control, and team leadership. Strong culinary skills and knowledge of various cooking techniques. Passion for creating exceptional dining experiences and exceeding guest expectations. Excellent communication, interpersonal, and leadership skills. Ability to work independently and manage multiple priorities effectively. Experience with resort operations and hospitality industry preferred. Benefits: Competitive salary range: $85,000 - $110,000 annually Comprehensive benefits package, including health insurance, dental, vision, and paid time off Opportunity to work in a dynamic and creative environment Be part of a passionate team dedicated to providing exceptional guest experiences Enjoy the perks of working at a world-renowned resort in Orlando, FL How to Apply: Please submit your resume and cover letter via the online application portal. We look forward to hearing from you! Disclaimer: RecruitKick is an equal opportunity employer and does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. During our recruiting process, we may contact you about positions we feel are a good fit for you or contact you via SMS text message. By clicking to submit your application, RecruitKick has your consent to communicate via SMS text message moving forward.

Job DescriptionPosition Description: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand. For over 30 years, Caf Tu Tu Tango has been a must-visit landmark of Orlandos International Drive. Celebrate the fusion of art and cuisine with our vibrant collection of shareable small plates inspired by global flavors.Cafe Tu Tu Tango in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to: Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organizations talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management. Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant. Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within. Adept at creating a culture of accountability, empowerment, and service excellence. Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling. Knowledgeable of health, safety, and compliance regulations for upscale dining environments. Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented. Key Attributes: Energetic, polished, articulate, and professional demeanor. Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation. Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus. 401K (after a year of working at least 1000 hours). Free Health Insurance (after 6 months, averaging 30+ hours/week) Life Insurance Vision & Dental Insurance Complimentary dining privileges at any of our ARP locations. Opportunity for personal and professional growth. $85,000.00 - $95,000.00 Annually

Job DescriptionPosition Description: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand.Mia's Italian Kitchen is an exciting concept that offers rustic, ingredient-driven Italian food, specialty cocktails, craft beer, and an amazing wine list in a warm and contemporary setting! Mia's Italian Kitchen in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Majestic, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to:Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organizations talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management.Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications & Key Attributes - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant.Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within.Adept at creating a culture of accountability, empowerment, and service excellence.Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling.Knowledgeable of health, safety, and compliance regulations for upscale dining environments.Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented.Key Attributes:Energetic, polished, articulate, and professional demeanor.Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus.401K (after a year of working at least 1000 hours).Free Health Insurance (after 6 months, averaging 30+ hours/week) Life InsuranceVision & Dental InsuranceComplimentary dining privileges at any of our ARP locations.Opportunity for personal and professional growth.Flexible schedules. $85,000.00 - $95,000.00 Annually

Job DescriptionHotel Executive Chef - Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! 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 Orlando. 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. 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.

🛂 Visa Sponsorship Available Are you a Michelin-trained Sous Chef or Senior Chef looking to step up into an Executive Chef role? This is your opportunity to lead a Michelin-aspirant Indian fine dining concept in Orlando, FL, and bring Indian cuisine to the global stage. We are seeking a culinary innovator with a proven track record in high-end Indian cuisine, who is ready to take the next step in their career. The right candidate will bring creativity, leadership, and excellence to craft a Michelin-worthy dining experience. ✅ Experience: Michelin-starred restaurant or fine dining background required ✅ Leadership: Ready to take charge and build a high-performance team ✅ Creativity: Passion for elevating Indian cuisine with modern techniques ✅ Visa Support: Sponsorship available for the right candidate

At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team! Executive Sous Chef At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals in a wide variety of roles. Join us and play an important part on our incredible team! What you get to do: * Responsible for food cost and recipe management. * Responsible for producing a cost-effective, high-quality product in all locations. The Chef reports to the Executive Chef and must maintain a cooperating relationship with the F&B Director and other heads of departments. * Leads menu planning and seasonal food items. * Responsible for food inventories in-Park and in the warehouse. * Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager. * Responsible for training of new cooks in collaboration with the Sous Chef. * Involved in Event menu planning & execution. * Responsible for Food & Beverage safety standards and protocols. * Responsible for training and development of staff. * Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. * Accountable for overall food cost and food inventory levels along with food safety protocols and cleanliness. * Project a positive and motivated attitude amongst all associates. * Ensure that all culinary operations manuals are prepared and updated. * Delegate responsibilities to subordinates as required. * Coach and counsel employees in a timely manner and in accordance with Company policy. Identify strengths and weaknesses and provide feedback to the individual. * Interview and select a suitable culinary team. * Promotes Health & Safety in the workplace and ensures all local health regulations are met. * Able to make recommendations to the Executive Chef regarding succession planning. * Communicate professionally and effectively with Ambassadors, Vendors and our Guests. * Perform other duties as assigned. * Occasionally assist other locations and areas in the park as needed. What it takes to succeed: * Must have a minimum of 2 years as a Sous Chef or equivalent experience in a high-volume atmosphere * Must be experienced in Inventory management control * Must have Advanced knowledge of Food & Safety standards and protocols * Experience as a Sous Chef managing multiple outlets * Advanced experience in running a Culinary "Back-of-house" P&L * Experience as a Sous Chef in a Theme Park or Amusement park atmosphere * Kitchen experience required * Must possess, or be able to pass, NRA Serve Safe Manager Certification * Ability to obtain ACF (American Culinary Federation) Certification at the CCC level * Must be at least 18 years of age * Excellent communication skills * Proficient in all Microsoft Office applications * Ability to read and interpret documents * Ability to write routine reports and correspondence * Ability to speak effectively before groups of customers or team members * Industry knowledge of product buying throughout the year * Must have advanced knowledge of Food Cost & Inventory Management * Must have advanced knowledge of menu planning and engineering * Must have advanced knowledge of Inventory management control * Must have advanced knowledge of Culinary Food & Safety Protocols * Must have intermediate knowledge of Microsoft programs such as Excel and Outlook * Multi-Tasking- Must be able to multi-task at a basic level * Time Management - managing one's own time and adhering to the time and attendance policy * Speaking - talking to others to convey information effectively. * Listening - anticipating guests' needs and listening to their requests * Writing - Must have the ability to write down orders and place them in the POS system * Flexibility- The ability to execute other duties as requested by management. * 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. * Teamwork- Required to work as a team and distribute reservations fairly * Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. * Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. * Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. The perks of the position: * Paid Floating Holidays * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEA WORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY, OR COVERED VETERAN STATUS. The perks of the position: * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Tuition Reimbursement * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

Job Description Executive Chef - Fast-Growing, High-Energy Concept Are you a culinary leader with a passion for great food and building powerhouse teams? We're searching for an Executive Chef to take the helm in our kitchen, drive excellence, and help shape the future of our growing brand. What's in it for you: Competitive pay + health benefits PTO + employee discounts (6) paid holidays Annual 2k dining allowance Huge growth potential with a thriving brand An elevated, team-focused culture What you'll do: Lead all kitchen operations with creativity, precision, and consistency Recruit, train, and mentor BOH staff to perform at their best Uphold the highest standards of food quality, presentation, and safety Manage inventory, ordering, and food cost controls Collaborate with leadership to develop menus and drive innovation Create an energized, positive kitchen culture where teamwork thrives What we're looking for: 3-5+ years in a senior culinary leadership role (Executive Chef, CDC, Multi-unit Chef, etc.) Proven success leading high-volume kitchens Strong management and coaching skills with a hands-on leadership style Deep passion for food, creativity, and delivering unforgettable dining experiences Flexible schedule (nights, weekends, holidays) As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this upscale-service restaurant management position in Orlando, FL As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Six Day Work Week, Dinner only. Limited hours Attainable Bonus Program $80K - $90K Salary Equal Opportunity Employer Relocation available Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

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 Winter Park is looking for an Executive Chef to join their team! The Executive Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Executive 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 * Manages food costs, upholds menu standards and controls inventory * Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event * 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 in ADP for accuracy * Process bi-weekly payroll for department staff members * Participate in the recruitment and selection of (all culinary associates) staff personnel * Must be in company uniform and resident ready at all times 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 EDUCATION REQUIREMENTS: * High School Graduate or equivalent * Bachelor Degree is preferred * 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 OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: * Work in all areas of the community * Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions * Use of personal protective equipment and supplies when needed to prevent burns, falls and infection * Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef's hat and coat, hot pads, short sleeves * Subject to infectious diseases, substances and odors * Follow Safety Policy & Procedures * This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks

Prato, an Italian-inspired cornerstone of the Park Lights Hospitality portfolio, is seeking a visionary and skilled Sous Chef to join our Culinary Team. This role is integral to maintaining Prato's exceptional standards while preparing for a future of national expansion. As Executive Sous Chef, you will not only assist the Executive Chef in daily kitchen operations but also play a pivotal role in the optimization and growth of Prato's BOH systems and infrastructure. As Sous Chef, you will serve as a positive leader, inspiring our Culinary Team while collaborating closely with FOH Management to deliver exceptional guest experiences and uphold Prato's nationally recognized reputation and unwavering customer loyalty. You'll contribute to the ongoing remodel of our kitchen, ensuring that the design and functionality align with operational efficiency, while also supporting the Executive and Culinary Teams with Prato's ambitious growth strategy. This position offers a unique opportunity to impact both the immediate success of Prato and its long-term vision. __________________________________________________________________________________________ Key Responsibilities: Kitchen Operations & Culinary Excellence: Maintain consistency and excellence in food presentation, taste, and portioning, setting a standard of culinary quality. Collaborate with the Culinary Team and Executive Chef to develop innovative Italian-inspired dishes that reflect Prato's identity while utilizing premium ingredients. Lead daily kitchen operations, ensuring seamless execution during service and fostering a positive, team-oriented environment. Project Management & BOH Optimization: Assist in project managing the kitchen remodel, ensuring all updates are designed to optimize BOH efficiency and align with future growth objectives. Support the Executive Team in collaborating with architects, designers, and contractors, providing insight on BOH operational needs and best practices. Assist in developing and refining BOH systems and workflows to enhance productivity, streamline processes, and prepare for multi-location scalability. Team Development & Leadership: Recruit, train, and mentor kitchen staff, building a culture of collaboration, growth, and positivity. Foster a learning environment that emphasizes professional development, continuous improvement, and adherence to Prato's values. Strategic Contribution & Growth Preparation: Partner with Senior Leadership to prepare the Culinary Team for significant national expansion, ensuring operational readiness and scalability. Support the establishment of standardized recipes, training materials, and operational guidelines to ensure consistency across future locations. Work closely with the General Manager and Restaurant Management Team to achieve financial goals, optimize guest satisfaction, and maintain Prato's industry-leading reputation. Preferred Qualifications: Minimum 5 years of progressive culinary experience with reputable hospitality companies or brands. Proven experience as a Sous Chef or higher in a high-volume, upscale dining environment, preferably 250+ covers per day. Demonstrated success in managing or contributing to operational optimization projects. Strong leadership skills with the ability to inspire and motivate a diverse team. In-depth knowledge of Italian cuisine, culinary techniques, and kitchen management principles. Excellent organizational, communication, and project management skills. Experience with Microsoft 365, Restaurant 365 or equivalent, and restaurant-centric scheduling, invoicing, and inventory applications and platforms. Ability to adapt and thrive in a fast-paced, high-pressure environment while maintaining professionalism. Flexible schedule, including nights, weekends, and holidays, and the ability to frequently lift/move 50 lbs. __________________________________________________________________________________________ Benefits: Competitive salary commensurate with experience plus a quarterly incentive performance bonus package. Comprehensive benefits package, including health insurance and paid time off. Opportunities for professional development and career growth within a rapidly expanding hospitality company. A unique chance to shape the future of Prato's culinary operations and contribute to the brand's national expansion. __________________________________________________________________________________________ At Prato, we are committed to genuine hospitality, inspired food and beverages, and supporting our team to deliver exceptional guest experiences. Join us in preparing Prato for the next chapter of its journey, and leave your mark on a growing, dynamic brand. Please send your resume with professional references to *******************

As the Food Service Executive Chef, you will manage menu creation, all food preparations, kitchen cleaning and local national staff. Have a knowledge of diverse cooking techniques, i.e., Mexican, Italian etc. Prepare entrees and supervise preparation of side dishes and garnishments for all shifts. Cook or otherwise prepare food according to recipe. Cut, trim, and bone meats, poultry and fish for cooking. Estimate food consumption, and requisition or purchase food items. Receive and examine food items and supplies to ensure quality and quantity meet established standards and specifications. Must be able to work within a budget and make menu changes to stay within targeted guidelines. Select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Portion cooked foods, or give instructions to workers as to size of portions and methods of garnishing EDUCATION & EXPERIENCE: High School diploma or equivalent and completion of an accredited culinary course. 5 to 7 years of related experience. Private Sector Chefs highly desired. Consideration will be given to relevant professional experience commensurate with assignment. ServSafe Certification KNOWLEDGE & SKILLS: Full Knowledge of the job. Substantial acquaintance with and understanding of general aspects of the job with a broad understanding of the detailed aspects of the job. Candidate will also need to be familiar with Microsoft Office and knowledgeable of MS Word and MS Excel. SECURITY CLEARANCE: Active Secret Required Intrepid Acquisition Holdings, LLC ****************** Intrepid Acquisition Holdings, LLC. (IAH), is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. IAH provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations. As a world-class leader in providing seasoned program management, IAH leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges. Intrepid Acquisition Holdings, LLC. (“IAH” and/or “Company”) and its affiliates, including but not limited to IAP World Services, Inc., Readiness Management Support L.C., JPATS Logistics Services, LLC., and subsidiaries is an EOE, including disability/vets. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

Job Description Executive Chef Lead the kitchen. Set the standard. Own the results. We are partnering on a confidential search for an Executive Chef to lead multiple culinary outlets and banquet operations within a high volume hospitality environment. This role is built for a hands on leader who balances creativity, discipline, and financial accountability while setting the tone for kitchen culture and execution. You will oversee all back of house operations, culinary teams, and food cost performance while ensuring the highest standards in food quality, safety, and consistency. This position works closely with senior leadership to support events, promotions, and overall F&B strategy. What You Will Be Responsible For • Leading and developing all culinary teams across multiple outlets and banquets • Maintaining operational efficiency and high execution standards in all kitchens • Owning food quality, sanitation, and compliance across all inspections • Managing staffing, scheduling, and labor based on business levels • Controlling food cost, inventory, and menu costing to drive profitability • Partnering with F&B and property leadership on events, promotions, and guest experience • Handling guest feedback professionally while maintaining kitchen morale and standards • Ensuring clean, organized, and well run back of house environments What We Are Looking For • Four or more years in a senior culinary leadership role • Eight or more years of progressive cooking experience • Strong background in food cost control, inventory, and menu costing • Proven ability to lead teams in fast paced, high pressure environments • Comfortable making real time decisions during service • Organized, positive, and team focused leadership style • Proficient with kitchen systems, payroll, and basic reporting tools • Current Manager ServSafe certification

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

Job Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development