Chef jobs in Pine Hills, FL

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

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

We're more than just a team - we're a community dedicated to making a difference every day. At The Alfond Inn and Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Core Skills Leadership - ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation) Customer Service - deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy People Skills - ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect Communication Skills - ability to effectively listen & communicate professionally, both verbally and in writing Problem-Solving & Analytical Skills - ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices Judgment & Discretion - appropriately handle confidential and sensitive information Organizational & Time Management Skills - ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision Aptitude & Adaptability - ability to learn quickly and adapt to changing priorities and business needs Composure - ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues) Attention to Detail - ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks Computer skills/ Technical Aptitude - proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency Training - ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding of food costs and minimizing waste in the kitchen Experience / Education: Minimum 4 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred. Working experience in luxury hotel atmosphere strongly preferred. Physical Demands Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Job DescriptionBenefits: Bonus based on performance Company parties Competitive salary Employee discounts Paid time off Benefits & Perks Flexible Scheduling Competitive Compensation Opportunities for Growth & Creative Development Job Summary We are seeking an accomplished Small Plates/Tapas Chef to elevate the culinary program of our high-class bar. This chef will design and execute refined, shareable dishes that complement a curated cocktail and wine menu. The ideal candidate is inventive, detail-oriented, and comfortable leading a small kitchen team. If you excel at crafting memorable, elevated bites that impress and surprise guests, wed love to speak with you. Key Responsibilities Develop sophisticated small-plate and tapas-style menus tailored to the season and guest preferences Ensure the kitchen is fully prepped with necessary tools, mise en place, and equipment Prepare and plate dishes with a high-end, visually striking presentation Lead, train, and delegate tasks to kitchen team members Monitor inventory levels, place orders, and maintain cost-effective stock management Uphold all food safety, sanitation, and regulatory standards Qualifications Proven experience as a chef or lead cook in an upscale or high-volume environment Background in tapas, small plates, or modern elevated bar cuisine strongly preferred Culinary degree or formal training is a plus ServeSafe or Food Handler Certification required Deep knowledge of advanced culinary techniques, flavor pairing, and creative menu design Ability to perform under pressure with consistency and professionalism Strong leadership, communication, and time-management skills

Job DescriptionBenefits: Employee discounts The Pinery is currently seeking a line cook or station chef - who has a very important role in our kitchen. The person(s) in this role(s) will cooperatively work with Chef in making and executing quality dishes and presentation 100% of the time. You will be responsible for setting up the prep station, stocking inventory, and preparing meals for dine-in and take-out while maintaining high sanitation standards. This position is ideal for those who have gained considerable experience (minimum 3+ years for The Pinery) working in commercial kitchens. Preference will be given to those with culinary education. This is an important job in any kitchen that comes with a lot of independence. This team is responsible for all culinary dishes that are prepared in their section. Because of this, a successful candidate must be very knowledgeable about his or her station(s), as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. This person must also be able to communicate openly and efficiently with other culinary team members on duty. Duties and Responsibilities Store, gather, wash, cut, season, cook, and plate quality ingredients in an efficient and effective manner required for a variety of stations (example: Pantry, Sautee, Dessert) and/or as directed by Chef while following set recipes & guidelines set forth by The Pinery. Culinary Team Duties and Responsibilities Maintain a clean, organized and safe work area in accordance with the State of Floridas food safety and health & safety standards. Ensure proper storage of all food ingredients in their respective areas, using proper rotation methods and labeling procedures. Report all equipment problems/maintenance concerns and food product discrepancies to the Chef or management of The Pinery. Prioritize and organize tasks for speed and customer driven quality assurance. Handle/clean kitchen equipment carefully and safely to prevent damage or injury; return equipment to its designated area at all times. Contribute positively to a team focused environment and maintain a proactive and positive relationship with both BOH and FOH staff to ensure guest satisfaction is optimal. Contribute to innovative menu development ideas on a consistent basis. Effectively communicate with other team members during meal production to ensure other collaborations or dishes needed to fulfill the order are completed in a consistent, timely manner. Work towards learning multiple stations and cross-train with teammates. Stock inventory and supplies and wash dishes within dish area as needed. Must be a self-motivated, self-directed worker who requires minimal supervision with the ability to multi-task duties and work under pressure. Requirements: Proven food preparation and food handling experience with certificate. In-depth knowledge of restaurant best practices and cooking methods. Excellent listening, communication and organizational skills. Willingness to work as part of a high-energy, efficient team (both Front and Back) in a fast-paced environment.

ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Performance Chef at Osceola Heritage Park with the Orlando City Major League Soccer Club. The Performance Chef will be working to meet the nutritional needs of OCSC first team players and supporting the other club's teams ensuring that food provision is culturally tailored to meet the demands of training, matches and player recovery. Key Requirements · Your enthusiasm for the role should radiate to the players, using your expert knowledge to educate and influence their food choices. · Must be well versed in global cuisine to cater for the needs of a multi-national squad. · Lead by example and demonstrate strong communication and organizational skills to create culturally influenced menus. · Take accountability for the food served and the environment created in the training ground restaurant. · Maintain a professional relationship with senior staff and players that is demonstrated by your willingness to support performance by going above and beyond in your role. · Show continued professional development, remaining up to date on culinary trends and literature identifying ingredients which may aid performance. · Training and Development of support staff so that you can delegate responsibilities in the knowledge that all tasks will be performed efficiently, safely and to a high standard. Role Responsibilities · The ability to tailor individual meals for certain players to meet their dietary requirements, allergies, or performance needs. · Planning and creation in collaboration of the club's dietician of new and exciting menus in line with our nutritional philosophy. Dishes must be developed to complement the training demands. · Seek feedback from players and staff to evaluate food services and menus. · Optimizing budget via forensic control of stock-check, ordering and replenishment whilst ensuring financial performance. · Along with the Club Dietician help deliver educational sessions from time to time which help players develop cooking skills or a basic understanding of food hygiene. · The Performance Chef will manage all kitchen personnel, providing a professional working environment for all staff. Ensure all team members are working towards the same standards and that the kitchen remains a clean and tidy area. SKILLS AND ABILITIES · Multilingual · Excellent communication skills and ability to build rapport with staff and athletes. · Experience of previously delivering in high performance sport. · A creative flair in the kitchen and a passion for creating culturally influenced dishes. · Highly motivated to continually drive standards of self and the team. · Hold relevant catering industry qualifications and performance nutrition. · Ability to work well under pressure and remain calm. · Strong people management skills with the ability to lead and instruct a team. PHYSICAL DEMANDS The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. · Heavy lifting, climbing, stooping, crawling and equipment operation. · Work 40 hours, work weekends and Holidays. · Must be able to lift 50 pounds. · Able to stand for long periods of time. · Working indoors and outdoors and is subject to adverse conditions. NOTE To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. Applicants that need reasonable accommodations to complete the application process may contact ************. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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

Benefits: Company parties Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Glass & Vine, located in beautiful Peacock Park in the Grove, is looking for a talented CDC! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: Essential: High school diploma or equivalent vocational training certificate Culinary College Degree Previous Management/Supervisory experience 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant Food handling certificate Ability to communicate in English with guests, co-workers, and management to their understanding Ability to compute basic mathematical calculations Ability to provide legible communication Desirable: Sanitation certificate Skills: Essential: Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize, and delegate work assignments. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. Ability to work well under pressure to meet production schedules and timelines for guests. Ability to maintain good coordination. Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line. Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to differentiate dates Ability to operate, clean, and maintain all equipment required in job functions. Ability to supervise, train, and direct employees; give corrections when needed. Ability to plan and produce centerpiece displays and banquet trays and make buffets. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to produce creative and artistic food work. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team. Ability to promote positive relations with all individuals. Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely. Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance. Ensure that staff reports as scheduled; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for all staff to complete and review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards. Check production schedule and pars. Establish priority items for the day. Inform the Chef de Cuisine of any supplies that must be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. Start prep work and production of items needed for the day. Prepare all dishes following recipes and yield guides, according to department standards. Inform the Executive Chef of any shortages before the item runs out. Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel. Assist staff wherever required to ensure optimum service to guests. Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions. Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests. Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere. Maintain production charts according to department standards. Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist stewards to make clean-up a more efficient process. Breakdown workstation and complete closing duties according to department standards: Return all food items to the proper storage areas Rotate all returned product Wrap, cover, label, and date all items being put away Straighten up and organize all storage areas Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves Return all unused and clean utensils/equipment to the specified locations Ice down hot items from the steam table so they cool quickly Turn off all equipment not needed for the next shift Restock items that were depleted during the shift Ensure all line cooks' assignments are completed before they sign out Review the status of work and follow-up actions required with the Executive Chef before leaving. Document pertinent information in the logbook. Successful completion of the training/certification process. Write schedules according to the forecasted budget and have them approved by the Executive Chef. Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards. Conduct scheduled performance appraisals. Interview and hire new personnel according to the policies. Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc. Menu tasting for the restaurant. Review Guest feedback periodically. Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services. Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: Conduct a daily line-up; cover the fundamental and corporate commitment to excellence. Ensure quality at all times. Follow through with paperwork on time. Attend Sous chef meetings, leaders meetings, etc. Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems. Schedule correctly and ensure there is no unapproved Overtime. Ensure that plating and recipe guides are followed and that all food items are consistent. Ensure the work area is kept clean and safe. Ensure that all employees are allowed a 30-minute break. List production and assign specific job tasks. Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work. Adjust standard production quantities depending on the forecasted business. Ensure all requisitions are closed out and signed by the Sous Chef. Ensure a daily inventory of all meat, fish, produce, and freezer items is kept. All perishable food items must be wrapped and dated. Document all tardiness and absences on the day of the occurrence. Review documentation with the respective employees promptly and follow progressive discipline procedures. Check all line employees mise-en-place and verify that the line is ready for service. Spot-check that menu items are being produced to standards. Monitor all staff to ensure that they perform to their standards of service. Follow all restaurant procedures and policies. Give Positive feedback to staff to maintain performance and address behavior, not personality. Be on time, ready to work, and set an example for all employees. SECONDARY FUNCTIONS: Follow the maintenance program and cleaning schedule Perform duties in other areas of the kitchen as assigned Attend gourmet shows, food and wine meetings Perform at special events and off-premise functions Research new products, menu items, and display presentations Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S. Compensation: $70,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Grove Bay Hospitality Group was created in 2010 with the idea that it would be fully connected to the community. Like our logo, our founders and core team members have deep roots in South Florida. For us, this connection to our community can be in the form of opening a great restaurant, providing new jobs for our fellow Miamians, or even donating our time and resources to the many charities we support. Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. From ingredients to customer service, Grove Bay is committed to delivering only the highest quality across all levels of operation. We believe that if we provide our guests with exceptional hospitality experiences, if we train and take care of our people, and if we're an active member of our community, then the performance and profits will take care of themselves.

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!

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. Powered by JazzHR MjB0Wv3lrB

Works with the Executive Chef to oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen team members. General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Demonstrate new cooking techniques or equipment to team. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Monitors and improves food and labor cost systems. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Interview potential kitchen candidates, such as cooks and other kitchen workers. Conducts inventory per company policy. Completes line-checks to ensure all stations are stocked with quality food equipment. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen area. Monitor sanitation practices to ensure that team members follow regulations and appropriate safety and sanitation standards. Work with Executive Chef to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers. Works directly with Event Sales Manager in preparation for planned events. Collaborate with leadership to assign prices to menu items, based on ingredients, labor, and overhead costs. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets. The company reserves the right to add or change duties at any time. Job Qualifications Must represent Vines Mission, Vision and Values Must be at least 18 years old A minimum of 3-years' experience managing a scratch kitchen, with lunch and brunch menu development Experience leading a team of 8 to 20 people Upscale or Fine Dining environment and/or Culinary Degree is PREFERRED A passion for cooking, teaching and developing talent! Hard-working and a team player Knowledge of safety, sanitation and food handling procedures Ability to work calmly and effectively under pressure Ability to work flexible shifts and schedules, inclusive of weekends and holidays Ability to communicate clearly with managers and team members Skills Excellent verbal and written communication Service orientation Management of personnel resources Social perceptiveness Critical thinking Judgment and decision making Complex problem solving Time management Physical Demands Ability to stand and walk for up to 10 hours per day Ability to lift and carry up to 50 pounds Ability to exert fast-paced mobility for periods of up to 6 hours in length Ability to work 50-55 hours per week Ability to work within the following conditions: wet floors, temperature extremes, and loud noise Ability to perform essential functions to Vines Grille and Wine Bar standards and with reasonable accommodation

At Discovery Cove Orlando, 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! Position Summary The Sous Chef supports Discovery Cove and Culinary Division by leading and inspiring both culinary and front-of-house ambassadors with the assistance of the Front of the House Supervisor across the buffet outlet, grab-and-go stations, and specialty item programs. This role is responsible for elevating buffet presentations to a standard befitting an oasis resort while maintaining food quality, consistency, and safety. The Sous Chef drives guest satisfaction by ensuring stations are full, inviting, and delivered with warm, attentive service. Key Responsibilities Culinary Operations * Oversee daily preparation and execution of buffet, grab-and-go, and specialty menu items. * Uplift buffet presentations to a resort-quality standard with eye-catching displays, clean lines, and a premium guest-facing appearance. * Ensure buffet pans are changed out regularly, stations remain full and welcoming, and presentation aligns with resort branding. * Enforce recipe adherence, portion control, and food safety guidelines to maintain consistency and reduce waste. * Partner with the Food & Beverage Safety Manager on allergen identification, compliance, and guest communication. * Maintain food quality at all times, ensuring dishes served are fresh, appealing, and meet resort standards. Leadership & Ambassador Management * Lead, mentor, and train both culinary and front-of-house ambassadors, ensuring all uphold resort service and culinary standards. * Conduct on shift meetings to align teams on menu details, guest service expectations, and buffet presentation standards. * Inspire ambassadors to engage guests with enthusiasm, friendliness, and professionalism to create memorable experiences. * Monitor performance, provide coaching and recognition, and build bench strength by developing future leaders. Guest Experience & Service Standards * Collaborate with front-of-house leaders to ensure a seamless guest experience across all outlets. * Foster a culture of guest-first interactions where ambassadors anticipate needs, answer questions knowledgeably, and resolve concerns promptly. * Ensure buffets and stations are consistently full, vibrant, and inviting, reinforcing the oasis resort theme. * Support initiatives that improve speed of service, reduce wait times, and enhance overall guest satisfaction scores. Operational Excellence * Maintain accurate ordering, inventory levels, and waste control while upholding cost targets. * Support scheduling and labor management to ensure coverage while optimizing productivity. * Uphold all sanitation, health, and resort safety standards across both back- and front-of-house operations. * Continuously look for ways to improve buffet and grab-and-go offerings through innovation, presentation, and efficiency. Qualifications * 2-3 years of culinary leadership experience in high-volume buffet, resort, or theme park operations. * Demonstrated ability to manage both culinary and front-of-house ambassadors in guest-facing environments. * Strong knowledge of buffet presentation, food safety, and sanitation best practices. * Proven ability to elevate guest experiences through quality, service, and visual standards. * Excellent leadership, communication, and organizational skills in fast-paced environments. 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.

Welcome to Aloft Lake Nona. Designed for global travelers who love open spaces, open thinking and open expression, this is where travel creates possibilities. Where style is necessary. Connectivity keeps up with you. Social scenes are vibrant. And the only direction is forward. Aloft Lake Nona seeks a Restaurant Chef de Cuisine to lead the daily operations of the restaurant culinary team. Duties include but are not limited to leading menu planning, maintaining sanitation standards, and assisting the executive sous chef, restaurant manager, and the culinary team on the line during peak meal periods. In this role you will strive to continually improve guest and team member satisfaction determine training needs to accomplish goals, then implement a plan of action. High focus on financial performance, superior guest dining service, team member engagement, labor management, and guest/team member satisfaction by fostering a professional work environment that champions our company culture. Areas of responsibility comprise overseeing all food preparation for the restaurant, lounge, and all support areas. Reporting to the executive sous chef, this position will service Tempo+Grace and WXYZ Bar. At CoralTree Hospitality, we're committed to enriching your career and life experiences through unparalleled benefits that support your personal and professional growth. Joining the CoralTree team means gaining access to an exceptional benefits package designed with you in mind. Join us and discover a workplace where your contributions are valued and rewarded every day. Explore Freely: Immerse yourself in our Team Member Travel Program, where you'll enjoy complimentary and discounted stays at CoralTree Hospitality properties, allowing you to explore new destinations effortlessly. Share the Experience: Enjoy UNLIMITED Friends and Family discounted rates, creating unforgettable memories together. Comprehensive Health Coverage: Take charge of your well-being through our pre-tax flexible benefit plan, covering healthcare and dependent care expenses, tailored to your needs. Our comprehensive medical, dental, vision, life, and disability benefits, including pet insurance ensures peace of mind for you, your family, and your furry companions. Build for the Future: Plan for tomorrow with our 401(k) plan, complete with a company match, empowering you to build financial security. Support When You Need It: Navigate life's challenges with confidence through our Employee Assistance Program, providing support when you need it most. Enriched Lifestyle: Enjoy a balanced lifestyle with paid time off and holidays, giving you time to recharge and celebrate with loved ones. Exclusive Discounts: Access team member discounts from top industry brands in travel, entertainment, and retail, including Apple, Live Nation, Samsung, Hertz, Sam's Club and more, making every day a little more extraordinary. Responsibilities Ensures the highest standard of quality control and menu development for the restaurant, lounge, and other support areas. Continually enhances the culinary experience. • Supervises restaurant kitchen shift operations and ensures compliance with all culinary policies, brand standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communicates production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws, regulations, and brand standards. • Follows proper handling and right temperature of all food products. • Prepares and cooks foods on the line with the team regularly. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. • Responsible to lead opening for service and closing duties. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen team members. Manages all day-to-day operations. Has working knowledge of all kitchen stations well enough to perform duties in team member' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of team members. • Ensures each team member is trained to support successful kitchen operations. • Offers adequate on-boarding experience to new hires ensuring team members understand job expectations and are properly trained to deliver a seamless guest dining experience. • Establishes and maintains open, collaborative relationships with team member and ensures team members do the same within the team. • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve/exceed budgeted goals. • Effectively investigates, reports and follows-up on team member accidents. • Knows and implements company safety standards. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages team member progressive discipline procedures. • Participates in the team member performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for team member. • Assists as needed in the interviewing and hiring of team member team members with appropriate skills. • Provides all applicable restaurant information to supervisors, co-workers, and subordinates and to the front of the house leadership team and staff effectively. • Analyzes information and evaluating results to choose the best solution and solve problems. • Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. • It's visible in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships. • Communicate with team member and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation. Qualifications Able to work flexible hours and days. Two-year culinary arts degree required. Minimum of three years of related experience as a sous chef or a chef de cuisine. Three to five years of supervisory experience. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships. Previous experience in restaurant setting preferably in a hotel environment. Must have serve safe certificate. Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #AloftLakeNona #LI-Onsite

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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

Job DescriptionJob 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

Job Description We're more than just a team - we're a community dedicated to making a difference every day. At The Alfond Inn and Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Core Skills Leadership - ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation) Customer Service - deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy People Skills - ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect Communication Skills - ability to effectively listen & communicate professionally, both verbally and in writing Problem-Solving & Analytical Skills - ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices Judgment & Discretion - appropriately handle confidential and sensitive information Organizational & Time Management Skills - ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision Aptitude & Adaptability - ability to learn quickly and adapt to changing priorities and business needs Composure - ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues) Attention to Detail - ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks Computer skills/ Technical Aptitude - proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency Training - ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding of food costs and minimizing waste in the kitchen Experience / Education: Minimum 4 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred. Working experience in luxury hotel atmosphere strongly preferred. Physical Demands Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

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

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