Chef jobs in Pembroke Pines, FL

Executive Chef (Pre-Opening) Confidential Island Resort - Great Harbour Cay, Bahamas About the role Lead the culinary launch of a new barefoot-luxury resort and its 100-seat Beach Club. Stand up kitchens, hire and train a Bahamian-forward team, and deliver clean, locally inspired cuisine across the Beach Club, resort restaurant/bar, in-villa dining (10 villas at opening), events, and seasonal activations. What you'll do Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening Build & lead a 15-25 person culinary + stewarding team; coach apprentices and local talent Engineer wellness-forward menus; maintain consistent execution at the pass Control COGS, labor, and waste; standardize recipes with costing and plating guides Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance Collaborate with Bar Lead on pairings; support events (weddings, community gatherings) Advance sustainability: responsible seafood, minimized single-use, waste-to-value practices What we're looking for Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred) Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery) Proven pre-opening track record: SOPs, training, costing, go-live Data-driven operator: COGS target ~30-32%, labor discipline, inventory controls HACCP certification; allergy management rigor People-first leader committed to developing local talent Comfortable with island logistics, weather contingencies, and hands-on service Requirements What we're looking for Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred) Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery) Proven pre-opening track record: SOPs, training, costing, go-live Data-driven operator: COGS target ~30-32%, labor discipline, inventory controls HACCP certification; allergy management rigor People-first leader committed to developing local talent Comfortable with island logistics, weather contingencies, and hands-on service Benefits Compensation & Benefits Base Salary: $130,000-$135,000 (USD/BSD) Bonus: 10% annual target (performance-based) Housing: Fully furnished house provided Relocation: Full relocation package Benefits: Medical/dental/vision, meals on duty, uniforms; phone allowance if applicable Health Insurance Start: TBD (typically 60-90 days after start) Time Off: PTO + public holidays (TBD) Work Authorization: Bahamian nationals strongly encouraged; work-permit sponsorship available per local law Schedule: Variable; weekends/holidays; on-call during weather events. Hands-on expo presence at Beach Club peaks. Reports to: General Manager/Managing Director. EEO: We are an equal opportunity employer. Hiring decisions are based on qualifications, merit, and business need. How to apply: Submit your resume/CV highlighting pre-opening experience and two recent menu/food-costing samples.

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

Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you're passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Executive Chef - PS MIA The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of culinary excellence, consistency, and efficiency. This individual will serve as a key leader within the culinary team, upholding the company's core values not just in practice but as a living example to all staff. Working closely with the Corporate Chef, the Executive Chef will be instrumental in cultivating a culture of integrity, creativity, and collaboration, while maintaining an unwavering focus on quality, safety, and guest satisfaction. The position reports to the Managing Director of PS DFW and partners closely with the Corporate Chef. Responsibilities & Expectations Manage daily kitchen operations with emphasis on clear communication, effective team management, and resolution of staffing, equipment, and operational issues. Create and Implement policies and procedures and communicate them to the team. Setting agendas, timelines, etc. with team on various projects. Oversee staff scheduling to ensure optimal coverage aligned with operational needs and service standards. Spearheading R&D, menu changes, and weekly special creation. Monitor team performance and lead performance review conversations to ensure accountability, growth, and alignment with PS standards. Prepare and submit monthly financial reports. Collaborate cross-departmentally with the operations to identify and support needs and contribute to seamless guest experiences and team communication. Partner with Talent Acquisition team on the recruitment, selection, and onboarding of culinary team members. Managing par sheets and other documents for the kitchen team. Maintaining vendor relationships and maintenance issue related communications. Delegating prep items to all cooks and assisting the prep schedule as needed. Expediting the flow of food out of the kitchen when present. Ordering inventory throughout the week. Collaborating with the team on specials, seasonal items, etc. EOM inventory count management. Line checks and staff meeting daily to align team on tasks, goals and areas of focus Requirements 5-7 years of progressive experience in a professional kitchen environment preferred, ideally within a fine-dining setting. Degree or diploma from an accredited culinary school or hospitality program, or equivalent experience; minimum education requirement of High school Diploma/GED required. A proven track record of exceptional cooking skills combined with strong kitchen leadership and management experience. Must possess a deep passion for cooking, with creativity, care, and craftsmanship evident in every dish. Proven success in managing high-volume kitchen operations, with preference given to candidates who have experience in fine dining or concept-driven restaurants. Consistently punctual, dependable, and respectful of company policies, setting a strong example for the entire team. Alignment with and embodiment of the core values of PS, serving as an ambassador of company culture and role model within the kitchen. Ability to energize, motivate, and lead our kitchen staff effectively to achieve high operational performance and team cohesion. Willingness and ability to step in and support the team in the event of staff shortages or unexpected challenges. PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts. Pass a pre-employment drug screening + background check. Collection of SSN as part of the background check process will be required. Must be authorized to work in the United States. Full Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability 401K retirement plan with company matching Health and Dependent care FSA and HSA with company matching Merit-based raises and bonuses Unlimited PTO Monthly health & wellness and cell phone reimbursement. Paid training Parental benefits 100% paid up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities Compensation range $95,000 - $113,000/annually (depending on experience). This is a full-time, Exempt role. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

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

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, entertainment, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensure exceptional guest satisfaction by embodying a 'Do Whatever It Takes' attitude and employing a hands-on, lead-by-example management style Oversee and manage all back-of-house staff in a dynamic, high-volume kitchen environment, including continuous training and staff development Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-KJ1 Pay Range USD $85,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-KJ1

Job DescriptionBenefits: Competitive salary Employee discounts Free food & snacks Opportunity for advancement Paid time off Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Executive Chef to join our team. In this role, youll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Core duties Menu Development: Create, test, and implement innovative and authentic Asian menus that reflect current trends while adhering to the restaurant's concept. Kitchen Management: Supervise all daily kitchen operations, including food production planning, and ensure adherence to established culinary standards. Staff Leadership: Hire, train, and mentor kitchen staff, including line cooks, prep cooks & dish stewards, managing their schedules and allocating tasks based on skill. Quality Control: Ensure all dishes are prepared and presented consistently, meeting high standards for taste, quality, and presentation. Food Safety and Sanitation: Maintain a high level of hygiene and ensure the kitchen is clean and safe, adhering to all health and sanitation regulations. Financial management Cost Control: Monitor and manage food costs, labor costs, and inventory to stay within budget while minimizing waste. Purchasing: Oversee the purchasing of food and supplies from approved vendors and ensure proper stock rotation and storage. Operational duties Inventory and Ordering: Maintain accurate food and non-food inventory records, placing orders as needed to ensure all necessary products are available. Equipment Maintenance: Ensure all kitchen equipment is in good working order to prevent accidents and costly repairs. Collaboration: Work with other management, such as the General Manager/Director of Operationson menu pricing, marketing, and customer satisfaction initiatives. Qualifications High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

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

Role OverviewSodexoMagic is seeking an Executive Chef who will support our American Airlines Lounge portfolio at Miami International Airport (MIA). This Senior Executive Chef assumes the responsibility of Resident Culinarian and will provide culinary solutions within the Admirals Clubs and Flagship Lounge. Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. IncentivesPaid Airport ParkingWhat You'll Dodevelop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;utilize agreed Sodexo food management and transformation platforms;provide coaching, mentoring and balanced feedback to all culinary team members;support pre-openings, openings, re-starts and new seasonal menu launches;own all Chef - Partner relationships, setting goals and managing all expectations. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;high-volume food production background within catering, hotels or upscale a la carte restaurants;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;seeking bilingual candidates; the ability to communicate in Spanish will be helpful in managing this workforce;culinary systems knowledge and expertise;culinary management experience within hotels or upscale/fine-dining restaurants;strong coaching and employee development skills; and/ora passion for food and innovations. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Job Title: Noble 33 Corporate Chef Department: Culinary Reports to: COO The Noble 33 Corporate Chef is responsible for overseeing all culinary operations for Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterranea and 1587 Prime across multi- state locations within the restaurant group. This includes maintaining food quality and consistency, developing menus, training Upper management and kitchen staff, managing food costs, ensuring compliance with safety and health regulations, and supporting new restaurant openings. The ideal candidate will bring creativity, leadership, and operational expertise to maintain and elevate the brand's culinary standards. Key Responsibilities: Culinary Leadership • Develop and implement standardized recipes and ensure consistency across differeing brands and all locations. • Innovate and create new menu items in alignment with the brand's identity and customer preferences. • Collaborate with leadership teams to identify culinary trends and evolve menu offerings to maintain competitiveness. Operations Management • Monitor and manage food costs, portion controls, and inventory at each location. • Implement systems to ensure operational efficiency and reduce waste across all kitchens. • Work with supply chain to source quality ingredients at optimal cost. Staff Training and Development • Provide ongoing training to upper management chefs and kitchen staff on cooking techniques, presentation, and food safety. • Recruit and mentor culinary talent, including sous chefs and executive chefs at individual locations. • Create a culture of excellence, teamwork, and accountability within the kitchen teams. Quality Assurance • Conduct regular site visits to ensure adherence to brand standards for food quality, presentation, and cleanliness. • Implement and oversee food safety and health compliance programs. • Address guest feedback related to food quality and develop action plans to resolve issues. New Restaurant Openings • Collaborate with operations and development teams on kitchen layouts, equipment procurement, and pre-opening planning. • Lead culinary training and menu rollouts for new locations. Cross-Functional Collaboration • Partner with marketing teams to support promotional campaigns, seasonal menu changes, and events. • Work with finance teams to analyze performance metrics and develop strategies for cost optimization. • Collaborate with the operations team to ensure seamless execution of the culinary vision. Physical Requirements · Ability to stand for extended periods during food demonstrations, product testing, or culinary presentations. · Frequent walking, bending, and reaching required during food preparation and kitchen activities. · Must be able to lift and carry up to 50 pounds unassisted, including food supplies, equipment, and ingredients. · Prolonged periods of sitting and working at a computer for tasks such as creating reports, marketing materials, and product testing documentation. · Occasional travel to customer locations, stores, or manufacturing facilities, which may involve extended periods of sitting or standing. · Ability to handle commercial kitchen equipment safely and efficiently, including cutting, chopping, and other repetitive motions during food preparation tasks. Qualifications: • 10+ years Proven experience as an Executive Chef or Corporate Chef, preferably within a multi-unit multi-state restaurant group. • Strong culinary skills and a passion for innovation in food and menu development. • Expertise in managing food costs, labor costs, and P&L analysis. • Exceptional leadership and communication skills with the ability to inspire and develop teams. • In-depth knowledge of food safety regulations and best practices. *Role based in Miami

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

About Us: At Nicobanas Cigar Lounge, we blend the rich traditions of Japanese cuisine with a variety of global flavors to create a dining experience that is both innovative and delightful. Our mission is not only to serve delicious food but also to present it as a work of art. We are looking for an Artistic Chef who has a passion for Japanese fusion cuisine and exceptional plating skills. Job Summary: The Artistic Chef will spearhead our kitchen, creating an imaginative menu that showcases Japanese fusion dishes while emphasizing visually stunning presentations. The ideal candidate will possess a strong culinary background, an artistic eye for detail, and a knack for pushing the boundaries of traditional plating. Key Responsibilities: 1. Menu Creation: - Develop and execute a creative menu that fuses traditional Japanese flavors with innovative culinary techniques and global influences. - Research and incorporate seasonal ingredients to craft special dishes that inspire and excite our patrons. 2. Artful Plating: - Master the art of plating by designing visually captivating presentations that elevate each dish to an artistic level. - Experiment with colors, textures, and plating techniques to create unique, share-worthy culinary experiences. 3. Culinary Preparation: - Prepare and cook dishes to the highest standards, ensuring taste, quality, and timely delivery. - Guide and train kitchen staff in plating techniques that align with our artistic vision. 4. Ingredient Sourcing: - Collaborate with local suppliers to obtain high-quality, fresh ingredients that reflect the ethos of Japanese fusion cuisine. - Stay informed about emerging culinary trends, flavors, and plating styles to keep the menu fresh and relevant. 5. Food Safety and Quality Control: - Uphold strict food safety and sanitation standards within the kitchen. - Monitor kitchen processes to ensure consistent quality in taste and presentation of all dishes. 6. Collaborative Environment: - Work alongside management to ensure culinary offerings are aligned with the restaurant's vision and customer expectations. - Participate in promotional events and tasting sessions to showcase your culinary creations. 7. Guest Engagement: - Interact with guests to share the inspiration behind your dishes and gather feedback. - Occasionally host workshops or events to teach guests about the art of plating and Japanese fusion cooking. Qualifications: - Education: A culinary degree or equivalent experience, specializing in Japanese or fusion cuisine preferred. - Experience: experience in a high-volume kitchen, with extensive knowledge of Japanese cuisine and plating techniques. - Skills: - Proficiency in the art of plating and presentation. - Strong culinary skills with innovative thinking. - Familiarity with food safety and sanitation practices. - Excellent communication and leadership skills. - Ability to work collaboratively within a team. - Personal Attributes: - Creative, detail-oriented, and passionate about food artistry. - Able to thrive in a fast-paced environment and adapt to changing situations. - Enthusiastic about sharing knowledge and inspiring others. Benefits: - Competitive salary with potential for bonuses - Opportunities for professional growth and culinary development

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

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

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

Looking for a Sole Chef to join a San Lorenzo based in Miami. This is the perfect opportunity for someone that wants to be local to South Florida. Crew house is provided, no one lives on board unless the owner is using the vessel. It is not mandatory to live at the house if you happen to have your own accommodation. M -F type of schedule. Itinerary: Summer - Miami/Bahamas; Winter - New York and surrounding areas Point of contact - Lore Castillo RequirementsCuisine: Mediterranean mostly , some Asian , American. Very important Italian and French cousin Minimum 1-2 years of longevity on previous yachts. Candidates with less experience or green crew will not be considered at all BenefitsSalary range: $8,500 - $11,000 per month

Full Time Private Chef A private residence in Miami Beach is seeking a highly experienced, health-focused Private Chef to provide fresh, high-quality meals for one principal and his partner. The ideal candidate will be professional, flexible, and capable of maintaining a well-stocked kitchen and preparing balanced, delicious meals aligned with the client's lifestyle. Key Responsibilities: Prepare daily meals for the principal and his partner when in residence Stock the refrigerator with healthy, ready-to-eat options Plan and execute group breakfasts, lunches and dinners ranging from 2 to 50 people for both personal and professional events Plan and execute annual Art Basel party for up to 300 guests Coordinate with the housekeeper to maintain a clean and organized kitchen Handle all grocery shopping, menu planning, and food inventory management Prepare pet food (for two friendly dogs) as requested Maintain confidentiality and professionalism at all times Schedule: Potential Travel to New York/ Hamptons/ Jackson Hole Flexible schedule based on when the principal and his partner are in residence. The position may require working weekends and varying hours depending on the household's needs. Schedule tends to be busier when the family is in town and lighter during travel periods. Qualifications: Proven experience as a Private Chef in a private household Strong focus on healthy, flavorful, and varied cuisine Comfortable cooking for small dinner parties and adapting to changing preferences Organized, proactive, and capable of working independently Pet-friendly and comfortable around dogs Discreet and professional with excellent communication skills Please submit 1-3 letters of recommendation and a photo when applying.

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job Description We are seeking a highly skilled and creative Head Chef specializing in Lebanese and Mediterranean cuisine to lead our culinary program in a premium fine-dining environment. The ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. Responsibilities: Design and execute a refined menu inspired by Lebanese and Mediterranean traditions, elevated for a fine-dining audience. Present dishes with exceptional attention to detail, flavor balance, and aesthetics. Source premium ingredients from the Mediterranean region and ensure uncompromising quality standards. Lead, train, and inspire a professional kitchen team, fostering excellence and consistency. Collaborate with management to pair menus with fine wines, cocktails, and luxury hospitality experiences. Maintain the highest standards of food safety, hygiene, and operational efficiency. Requirements: Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Mastery of Lebanese and Mediterranean culinary traditions, with the ability to reinterpret them for an upscale clientele. Strong leadership and team management skills. Passion for creativity, innovation, and delivering exceptional guest experiences. Knowledge of menu engineering, cost control, and sourcing premium ingredients. English proficiency required; additional languages are a plus. Powered by JazzHR WSETsCF2xO