Chef jobs in Spring Hill, FL

Job DescriptionJoin Florida Avenue Brewing Co. as a Full-Time Executive Chef Take the lead in a vibrant culinary environment within the beverage production industry. This onsite role offers an exciting opportunity to utilize your culinary training in a creative space where innovation meets excellence. With a competitive salary ranging from $70,000 to $85,000, plus potential for bonuses, you'll have the chance to showcase your skills while contributing to a customer-focused and energetic team. You'll be instrumental in crafting unique food pairings that enhance our beverages, all while enjoying the relaxed yet high-performance culture we cultivate in Wesley Chapel, Florida. You can enjoy great benefits such as Medical, Dental, Vision, 401(k), Life Insurance, Health Savings Account, Paid Time Off, Unlimited Paid Time Off, Snack/Drink Room, Employee Discounts, and Free Beer. Be part of a forward-thinking organization that respects and values your contributions. Apply now and elevate your culinary career in a fun and dynamic atmosphere. Florida Avenue Brewing Co. : Our Mission We called ourselves Florida Avenue from the start for our location on one of Tampa's most notable roads. But with time and growth, that name has come to mean more to us and more to our people. We set out in 2010 with a mission to provide a memorable craft beer experience for anyone we met along the way and to represent the Sunshine State to all who walked through our doors. With each beer you enjoy, we want you to taste all this state has to offer, drink it in, and thirst for more. Throughout our state and beyond, we are Florida Avenue. Your day as a Executive Chef As the Executive Chef at Florida Avenue Brewing Co. in Wesley Chapel, you will play a pivotal role in shaping our culinary direction. This position encompasses a diverse range of responsibilities, including overseeing all kitchen functions such as food purchasing, preparation, and quality maintenance. You will ensure that every dish is prepared to our high standards while training kitchen staff in essential cooking techniques and safety practices. Collaborating closely with leadership, you will develop and price innovative menu items, manage catering for private events, and maintain pristine kitchen conditions. Your leadership will foster a motivated kitchen team, where you will handle hiring, evaluations, and disciplinary actions. This is an exciting opportunity to bring your culinary expertise to a fun and dynamic atmosphere while ensuring excellence and consistency in all aspects of kitchen operations. Requirements for this Executive Chef job To thrive as the Executive Chef at Florida Avenue Brewing Co., you will need a robust skill set and relevant experience. A minimum of 5 years in kitchen management operations is essential, with preferred executive chef experience and at least 2 years in banquets or catering. Your ability to multitask and adapt to changing priorities will be crucial in our dynamic kitchen environment. Candidates should be detail-oriented with strong communication skills, exhibiting an open availability for varied shifts, including nights, weekends, and holidays. A culinary degree is preferred, along with a ServSafe Manager food certification and a Cicerone Beer Server Certification to be obtained within 60 days of hire. Physical demands include lifting up to 50 lbs, standing for extended periods, and working in a hot, wet, and loud environment, making stamina and resilience key attributes for success in this role. Knowledge and skills required for the position are: Experience and Skills: Minimum of 5 years of kitchen management operations experience Executive Chef experience preferred Minimum of 2 years experience in banquets and or catering operations Ability to multitask and adjust to changing priorities Ability to work varied shifts predominately nights and weekends Attention to detail and responsive communication skills Open availability including nights, weekends and holidays Education and Certification: Culinary degree is preferred but not required ServSafe Manager food certification required within 60 days of hire Cicerone Beer Server Certification within 60 days of hire Physical Demands: Must be able to lift 50 lbs to shoulder height and push or pull 160 lbs Must be able to work on your feet for 10 hours Must be able to crouch, bend, lift and reach Must be able to work in hot, wet and loud environment Will you join our team? If you think this job is a fit for what you are looking for, great! We're excited to meet you!

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

Job Description Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Venue Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, We Don't Just Cater Events-we Create Memorable Experiences. Our Team Is Driven By Four Core Values Passion: We love what we do and take pride in delivering exceptional food and service. Customer Focus: We go above and beyond to exceed client expectations. Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability. Creativity: We embrace innovation to craft unique culinary and event experiences. Position Summary The Venue Chef for The Motor Enclave is responsible for the culinary leadership, execution, and day-to-day kitchen operations for all catered events and the pool bar located at The Motor Enclave. This role ensures that all culinary offerings meet Puff 'n Stuff Catering's standards of excellence in quality, presentation, consistency, and guest experience. Key Responsibilities Culinary Execution & Event Support - Lead all culinary operations for events hosted at The Motor Enclave. - Execute all event menus to Puff 'n Stuff standards. - Manage food preparation, cooking, finishing, and plating for all on-site events. - Ensure timely and accurate execution of all culinary components throughout event service. Pool Bar Oversight - Oversee daily culinary operations for the pool bar. - Maintain inventory, pars, and ordering systems. - Work closely with Tampa leadership on seasonal menu development. Leadership & Collaboration - Serve as the main culinary liaison between The Motor Enclave, the Tampa Commissary, and internal teams. - Provide leadership and coaching to on-site staff. - Collaborate with event chefs, sales managers, and venue partners. Food Safety & Compliance - Uphold food safety, sanitation, and health code requirements. - Maintain a clean and organized kitchen environment. - Ensure safe transport, storage, and handling of all food. Inventory, Ordering & Cost Controls - Maintain inventory and par levels. - Monitor food waste and portion control. - Ensure proper use and care of equipment. Menu Execution & Quality Assurance - Execute menu items developed by the Tampa Commissary. - Provide feedback for menu development. - Conduct quality checks before, during, and after events. Qualifications - 5+ years culinary experience. - Strong culinary skills with proven leadership ability. - Experience in high-volume catering or hospitality settings. - Excellent communication and organizational skills. - Must be able to work an event-based schedule. - Valid Food Manager certification required. - Ability to lift 50 pounds. Key Competencies - Ownership and leadership. - Ability to manage multiple priorities. - Customer-focused mindset. - High attention to detail. - Collaborative spirit aligned with Puff 'n Stuff's core values. Performance Indicators - Event execution quality and client satisfaction. - Culinary consistency and adherence to standards. - Effective collaboration with commissary and venue teams. - Food cost performance. - Sanitation and compliance.

Job Description Cocos Crush Bar in Clearwater Beach, FL is looking for one executive chef to join our 24 person strong team. We are located on 317 Coronado Drive. Our ideal candidate is self-driven, ambitious, and hard-working. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

Job Description Schedule is Sunday thru Thursday Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. · Minimum of five years' experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V

Schulte Companies is seeking a dynamic, service-oriented Executive Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of three (3) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Three Oaks Hospitality's collection of community-driven restaurants and bars include: Steelbach, Ro, Jekyll, Lower Deck, M.Bird, Stones Throw, and BAR AW. With over 500+ employees and an ever-growing collection of concepts, Three Oaks Hospitality continues to expand its portfolio with our mission in mind: to create memorable moments within our spaces, inspired by creativity and encouraged curiosity. We are looking to hire an experienced Executive Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Supervisory Responsibilities: Hires and trains restaurant staff. Assists in the organization and oversight of staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline of employees in accordance with restaurant policy. Duties/Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Performs other duties as assigned. Required Skills/Abilities: Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Education and Experience: BS degree in Culinary science or related certificate Minimum of 3 years of experience as Head Chef or a similar role Valid Food Manager Certificate Physical Requirements: Ability to traverse all parts of the restaurant quickly. Prolonged periods sitting at a desk and working on a computer. Must be able to lift 25 pounds at times. Benefits: Generous paid time off Medical, dental, vision, life 401(k) with company match Employee Discount Referral Program Flexible Schedule Paid Training Free Parking

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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • 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. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and 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. 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.

Salary: $55K-$63K per year (training pay $55K) Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: Competitive salary and a vibrant work culture Profit-sharing incentives Annual paid vacation Affordable health, dental, and vision insurance Opportunities for career progression within our rapidly growing company A complimentary Naked Farmer meal daily Flexible work schedule Parking Reimbursement At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service. Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food. Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication. Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency. Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes. Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized. Setup your team for success on each service by managing the deployment board and prep schedules effectively. Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service. Set the kitchen up for success, completing all tasks with timeliness and a focus on safety. Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes. Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines. Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs. Grow your kitchen team through active recruitment, training, performance management, mentorship, and disciplinary procedures when necessary. YOU HAVE: A minimum of 2 years' experience leading a culinary team in a high-volume setting. A deep passion for quality food and a desire to constantly improve. Strong culinary expertise with a willingness to learn and adapt. A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds. A collaborative spirit and readiness to contribute as needed. Respect and appreciation for your team and a commitment to fostering a positive work environment. Exceptional communication skills. A vision for mentoring and developing chefs into future restaurant leaders. Reliability and a consistent performance record. Adaptable interpersonal skills and the ability to meet new challenges with agility. An unwavering attention to detail. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description CHEF DE CUISINE Salary: $55K-$63K per year (training pay $55K) Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: Competitive salary and a vibrant work culture Profit-sharing incentives Annual paid vacation Affordable health, dental, and vision insurance Opportunities for career progression within our rapidly growing company A complimentary Naked Farmer meal daily Flexible work schedule Parking Reimbursement At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service. Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food. Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication. Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency. Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes. Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized. Setup your team for success on each service by managing the deployment board and prep schedules effectively. Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service. Set the kitchen up for success, completing all tasks with timeliness and a focus on safety. Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes. Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines. Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs. Grow your kitchen team through active recruitment, training, performance management, mentorship, and disciplinary procedures when necessary. YOU HAVE: A minimum of 2 years' experience leading a culinary team in a high-volume setting. A deep passion for quality food and a desire to constantly improve. Strong culinary expertise with a willingness to learn and adapt. A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds. A collaborative spirit and readiness to contribute as needed. Respect and appreciation for your team and a commitment to fostering a positive work environment. Exceptional communication skills. A vision for mentoring and developing chefs into future restaurant leaders. Reliability and a consistent performance record. Adaptable interpersonal skills and the ability to meet new challenges with agility. An unwavering attention to detail. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes. Join us as we build the future of food together.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary The Banquet Chef is responsible for the culinary operations for all private and member events. This role focuses exclusively on banquet services, with duties that include menu development, food preparation, and presentation for a variety of events such as weddings, corporate functions, and special Member occasions. The Banquet Chef works closely with the Executive Chef and event staff to ensure the highest standards of food quality, service, and safety are met. This position requires creativity and organizational skills to deliver memorable dining experiences, while managing food and labor costs in line with budgetary guidelines. Reporting Structure * Reports to the Executive Chef * Directly supervises banquet kitchen staff Day to Day * Lead the creation, planning, and execution of menus based on forecasted member and guest counts for private events. * Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards. * Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials. * Analyze food and labor production reports, including menu engineering, to manage and optimize costs. * Oversee the procurement of food supplies and kitchen equipment, organize inventory processes, and participate in inventory counts. * Ensure cleanliness and sanitation of the kitchen, including workstations, equipment, counters, tools, and waste areas. * Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience. * Professionally manage last-minute requests or changes from members and guests, ensuring a high level of service. * Engage in service recovery, addressing member and guest complaints promptly and professionally to ensure satisfaction. * Interview, select, and hire of employees, with significant input from to the Executive Sous Chef. * Lead employee training, development, advancement, and promotion efforts, with input from the of Executive Sous Chef. * Plan and adjust work schedules and specific responsibilities among team members, directly the work of at least two or more full-time employees or their equivalent. Manage employee relations, including handling complaints, resolving issues, and disciplining employees in alignment with company policies. * Complete additional duties as assigned by management. Additional Duties * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Follow all company, club, and department policies, procedures, and instructions. * Represent the company's management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Support the overall efficiency of the team by collaborating and contributing to the club's goals. About You Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef in a professional kitchen environment. * Valid Health & Sanitation certification in accordance with state regulations. * Food service management certification, as required by state law. Preferred * A college degree in culinary arts or a related field. * Comprehensive knowledge of kitchen equipment, cost and labor controls, and expertise in both traditional and contemporary cuisines. Physical Requirements * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment * Equipment (30 - 50 lbs.) * Chaffers (30 - 50 lbs.) * Boxes (30 - 50 lbs.) * Carts (10 - 50 lbs.) * Kitchen knives (1-5 lbs.) * Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule * Attendance requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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

ABOUT THE ROLE As the Pastry Chef de Cuisine (Assistant General Manager), you will serve as both the creative and operational backbone of Hampton Chocolate Factory's dessert experience. This leadership role bridges culinary innovation and operational excellence-ensuring that our kitchen operates with precision, our products maintain uncompromising quality, and our guest experience consistently delivers a One-of-a-Kind Memorable Experience (OOAKME). In our fast-paced and ever-evolving environment, you'll be expected to maintain exceptional organization, manage daily logistics, and think proactively to drive the business forward. With a hands-on approach, you'll oversee seasonal initiatives, streamline operations, and ensure the team is prepared to exceed expectations. You are a clear communicator who sets high standards and inspires others through your leadership. Your focus will be on leading people, managing systems, and creating a positive, efficient workplace that reflects the core values of Hampton Chocolate Factory. OUR CULTURE At Hampton Chocolate Factory, our mission is to create a ‘one-of-a-kind memorable experience' (OOAKME) driven by 5 core values: We Perform with a Positive Mental Attitude. We Always Strive to Be the Best. We are Always Willing to Learn. We Deliver with Diligence and Proactivity. We are an Artisan, first. WHAT YOU'LL GET Competitive salary Quarterly Bonuses A rewarding work culture Annual paid vacation Clear pathways for career advancement within our rapidly expanding organization. YOU WILL 1. Culinary Leadership & Product Excellence Serve as the culinary standard-bearer for Hampton Chocolate Factory, ensuring every dessert meets brand quality, consistency, and presentation standards. Lead production operations with disciplined precision: prep, recipe execution, batch yields, ingredient management, and product rotation. Maintain and update all recipes, MOPs (Methods of Preparation), and documentation in collaboration with Operations Leadership. Train pastry and prep teams on new products, seasonal rollouts, and daily standards. Uphold food safety, sanitation, and organization protocols with zero compromise. 2. Research, Development & Innovation Collaborate directly with the Operations Manager and R&D partners on new dessert concepts, testing, and seasonal innovation. Evaluate ingredient sourcing, production feasibility, and scalability for launches. Lead tasting sessions, gather feedback, and ensure smooth transition from concept to consistent execution. Document all iterations and maintain strict version control of recipes and methods. 3. Operations & Team Management Assist the General Manager in day-to-day operations, including scheduling, staffing, performance coaching, and operational readiness. Serve as acting manager-on-duty (MOD) when required-ensuring smooth transitions between kitchen, FOH, and guest service. Drive operational flow, uphold store organization, and align daily tasks with business priorities. Support leadership in labor management, cost control, and performance metrics tracking (e.g., productivity, waste, and sales performance). 4. Leadership & Culture Embody and champion Hampton Chocolate Factory's FRESH leadership principles (Focus, Responsibility, Execution, Standards, Habits). Foster a positive, disciplined, and high-performance culture across all departments. Conduct ongoing coaching and feedback sessions to strengthen team accountability and confidence. Promote cross-training between BOH and FOH to build a unified and adaptable team. Demonstrate calm under pressure, clear communication, and consistent professionalism. 5. Guest Experience & FOH Support Engage with guests to ensure premium service and connect culinary excellence to the brand experience. Work alongside FOH leaders for approximately 8-10 hours weekly to maintain awareness of guest preferences, feedback, and service flow. Support execution of special events, tastings, and in-store experiences that elevate brand engagement. WHAT YOU'LL NEED A genuine passion for delivering exceptional food experiences, with a keen interest in food practices and trends. Minimum 2 years of experience in pastry or culinary management; luxury, boutique, or high-volume dessert environment preferred. Or minimum 3 years of experience in managerial role in restaurant or hospitality concepts. Proven leadership experience in restaurant or retail operations. Strong organizational, communication, and problem-solving skills. Deep understanding of recipe discipline, ingredient handling, and food safety standards. Ability to work flexible hours, including nights, weekends, and holidays. Passion for premium desserts, innovation, and creating memorable guest experiences. PHYSICAL REQUIREMENTS Must be able to stand for long periods of time and be able to lift up to 50 lbs. Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Leadership Expectations Lead with focus and composure in every situation. Take responsibility for outcomes-both successes and failures. Execute decisions with clarity and consistency. Uphold standards in quality, communication, and culture. Model the habits of discipline, empathy, and excellence. Performance Metrics Product quality and recipe consistency. Successful and timely R&D rollout execution. Labor efficiency and cost management. Team morale and retention. Guest satisfaction and brand alignment.

Full-time Description About Us: If you're looking for an opportunity to transform the lives of poor and homeless men, women, and children in your community, we may have a job for you. Since 1972, Metropolitan Ministries has been providing life-changing solutions for those who are homeless and at risk of becoming homeless in Tampa Bay. We are a grassroots, donor, and volunteer-fueled community nonprofit. At Metropolitan Ministries, we serve families in Hillsborough, Pinellas, Pasco, Polk and Hernando counties with compassion, practical help, and a willingness to make a huge difference. What we offer: · Salary: $65,000 - $70,000 · Group health, vision, and dental coverage at affordable rates, along with family coverage if you choose to purchase it. · Preventative care is 100% covered (free) on all plans. · PTO is offered to full-time and part-time employees. · 11 days of PTO and 10 paid holidays annually. · Option to participate in the 401K plan with employer match. · $15,000 in employee Life Insurance paid for by Metropolitan Ministries. · Employee Assistance Program · Option to participate in supplemental group insurance plans at affordable rates. · Tuition reimbursement program · Training and career development. · Discounted membership at the YMCA. Job Function: The Executive Chef is responsible for leading and overseeing all nutrition and food service operations, including Inside the Box Catering (ITB), to ensure exceptional customer service for our clients. This role requires the delivery of high-quality culinary services in a cheerful and timely manner, while fostering collaboration and communication across departments to achieve organizational goals. The Executive Chef will plan, organize, and direct the daily operations of all Metropolitan Ministries kitchens, ensuring compliance with current federal, state, and local regulations. This includes maintaining a clean, safe, and sanitary environment and consistently providing nutritious meals. As a key member of the team, the Executive Chef will work closely with leadership, staff, volunteers, vendors, and community partners to advance the mission and vision of Metropolitan Ministries. Essential Responsibilities: Develop and maintain nutritious menus for clients and partner providers, ensuring accuracy in related documentation and spreadsheets. Ensure the delivery of high-quality nutritional services and maintain all food service and ITB areas in a clean, safe, and sanitary condition. Monitor and manage food service and ITB expenses, operating within the approved budget. Complete Equipment Purchase Forms for new acquisitions and assist in the planning and budgeting process. Coordinate and facilitate in-service training sessions for the Food Services Department; oversee ongoing staff development and training. Manage all staff schedules, time allocation records, and attendance tracking. Approve payroll for all Food Service and ITB staff and complete performance evaluations in a timely manner. Participate in daily stand-up meetings when available, including temperature and quality control checks. Collaborate with the Volunteer Services department to establish guidelines and strategies that enhance volunteer engagement and impact within Food Services and ITB. Set and pursue personal performance goals while contributing to team and organizational objectives as outlined in the Food Service and ITB KPIs and annual strategic goals. Provide support for special events and other fundraising efforts as assigned. Requirements Education and Experience: High School Diploma or GED required. Certified Food Safety Manager certificate required. Preferred: 4-6 years of supervisory experience in a health service cafeteria or high-volume restaurant. Proficiency in Microsoft Office programs, including Word and Excel. Skill Requirements: Ability to work effectively within a multidisciplinary team framework. Strong verbal and written communication skills in English. Dependable, organized, and detail oriented. Demonstrated commitment to serving poor and homeless families with compassion and professionalism. Maturity and sensitivity to issues of faith, diversity, and cross-cultural engagement. Ability to supervise interns and volunteers while maintaining appropriate professional boundaries with clients, staff, and volunteers. Physical Requirements: Ability to tolerate outdoor temperatures consistent with Florida's climate. Capable of prolonged standing, walking, bending, stooping, and stretching. Ability to safely lift and relocate materials weighing 50 lbs. or more. Adequate hearing and speaking ability for effective communication. Physical, emotional, and spiritual stamina to manage job-related stress. Other: Must be legally authorized to work in the United States. Must communicate effectively in English. Valid Florida driver's license with a clean driving record and access to an insured vehicle for transportation of self and orders when necessary. Flexibility to work evenings, weekends, and holidays, including Thanksgiving Day and Christmas Day. Must pass all applicable pre-employment background screening procedures. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. We are committed to creating a diverse and welcoming workplace that includes partners with diverse backgrounds and experiences. We believe that enables us to better meet our mission and values while serving individuals throughout our local communities. People of color, women, LGBTQIA+, Veterans and persons with disabilities are encouraged to apply. Qualified applicants with criminal histories will be considered for employment in a manner consistent with all federal state and local ordinances. Metropolitan Ministries is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to a disability, please contact us at ************ or via email at ****************************

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $22.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until November 21, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. THE ROLE The Executive Chef is responsible for assisting in the culinary design of the venue's menu in accordance with organization and execution of the day-to-day food and beverage operations. ESSENTIAL FUNCTIONS Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor cost. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on work station. Participates in production of all food items necessary for operation. Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products. Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness. Assigns in detail, specific duties to all associates under supervision of Restaurant Executive Chef for efficient operation of kitchen and service. Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. Adheres to and enforces inventory and labor control measures; performs inventory counts as requested. Ability to coach, train and develop efficient and successful team. Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. High School diploma or GED; Associate degree in Food and Beverage preferred Minimum eight (8) years in BOH restaurant environment Minimum five (5) years of BOH management experience in a high-volume restaurant environment Thorough knowledge of hot, cold food and pastry preparation Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders. Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges Majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature fluctuations of warehouse and kitchen. May also be exposed to partially sheltered outdoor environment subject to climate fluctuations Kitchen environment-noise levels may be moderate to high Works frequently in hot and damp environment In contact with sharp knives, slicers, boiling liquids, hot pans, etc. Ability to remain on feet for entire length of shift Ability to lift/move/maneuver up to 50 lbs. Constant standing, walking, bending, reaching and repetitive motions COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Florida State University Tallahassee, FL PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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.

Whether you want to make your debut or go back on tour after a long hiatus, starting a career at Seminole Hard Rock Hotel & Casino Tampa can feel more like play than work. This expansive property is the premier entertainment destination of Central Florida & features high stakes table games along with thousands of the hottest slot machines. Owned & operated by the Seminole Tribe of Florida, this electrifying casino destination boasts rock star amenities at its AAA Four Diamond rated hotel ranging from seven award-winning Zagat-rated restaurants, a newly renovated Rock Spa & Salon and VIP services galore. Our Commitment to Service: We don't have customers, we have Guests. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current & future Guests. Our staff spends their time making sure that every single one of our guests gets the rock star treatment, but the Seminole Hard Rock family also rolls out the red carpet for our employees with competitive benefits & a great work environment. Benefits & Perks: We offer rockin' benefits that include Medical, Dental, Vision & Life Insurances, 401K, Paid time off, Annual Bonus Opportunity & much more! Please visit ************************************* to see our full list of benefits! Appearance: How we look & appear to each guest provides an important impression of our Company. Non-permitted guidelines include unnatural hair color, visibly explicit or offensive tattoos, facial tattoos, ear piercings that alter the shape and/or size of the ear, any visible body or facial piercings other than two (2) piercings per ear, facial hair longer than ½ inch in length or mustaches that extend past ¼ inch below the upper lip. Please note this list is not all-inclusive, as well as exceptions to these rules may apply for certain departments. JOB DESCRIPTION Responsibilities The Banqueting Chef is responsible for overseeing all of the kitchen operations in the restaurant outlet. This includes menu concepts, recipes, costs and production, training of personnel, management of the progressive disciplinary system, health and sanitation standards and preparation and presentation of food. Essential duties include, but are not limited to: * Directly communicates with all supervisors, sous chefs and line employees on a daily basis regarding needs, requirements and expectations. * Institutes cost control procedures and standards of performance. * Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties. * Develops and implements operating standards, requirements, and expectations, where necessary. * Provides project leadership and project management as assigned. * Interacts with guests as much as possible creating a memorable experience. * Monitors on a daily basis all aspects of food service in assigned area to ensure quality, sanitary preparation and presentation. * Schedules all kitchen employees in assigned area. * Orders and supplies outlet as needed. * Implements and adheres to all sanitation guidelines. * Promotes positive guest relations; handles customer complaints. * Promotes positive guest/employee relations at all times. * Maintains a clean, safe, hazard-free work environment within area of responsibility. * Must adhere to the Seminole Tribe's Policies and Procedures. * Other duties as assigned. Qualifications * Minimum of three (3) to five (5) years of culinary management experience in a high-volume kitchen required. * Culinary Arts degree preferred. * Culinary experience in a casino, large hotel or resort preferred. * Experience in a Steakhouse environment preferred. * Must be able to analyze Food and Beverage data and have proven ability to reduce food costs. * Must possess strong leadership skills to coach, counsel, guide, train, and instruct assigned personnel in the proper performance of their duties. * Must have strong administrative skills and computer skills. * Must be able to demonstrate and deliver a high quality of product and a high level of service to our guests. * Must have clear, effective, strong verbal and written communication skills. * Can interface effectively with FOH staff to produce a positive guest experience. Work Environment: * Duties and responsibilities are typically performed in the back of house of the casino, which can be faced-paced with excessive noise. Also, there may be times where you will need to be on the Casino Floor or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, second hand smoke and excessive noise. * While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. Native American Preference Policy: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. Employment Process: Seminole Gaming's employment process requires candidates to obtain gaming licensure by successfully completing a background check with Seminole Gaming Compliance and Regulations, prior to beginning employment. These background checks may include, but are not limited to: * Credit Check * Criminal Background Check * Drug Screen Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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