Chef jobs in Tampa, FL - 519 jobs

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

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%

Three Oaks Hospitality's collection of community-driven restaurants and bars include: Steelbach, Ciro's, M.Bird, Stones Throw, BAR AW, Butcher n' Barbeque, ro, Sesame, Jekyll and Kipos. 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 experienced Executive Chef's for our full-service restaurants 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. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position. 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: Develop a compelling culinary vision aligned with the restaurant's brand and target audience. Create innovative and diverse menus that reflect current food trends. Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control. Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment. Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations. Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations. Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques. Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste. Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices. Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs. Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings. Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement. Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items. Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen. 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

Bern's Steak House Executive Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Executive Chef and Bern's Steak House. Essential Functions Assist in maintaining a motivated, interactive positive team Assist with training staff Responsible for daily function of the kitchen operations Maintain professionalism with team members, managers and guests. Handle daily scheduling of team members and make adjustments when necessary Solve team member issues such as call outs or any other daily issue that should arise with team members Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. Ensure prep and execution of food Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Communicate and maintain positive inter-departmental relations Ability to work efficiently and effectively Ability to work flexible shifts: nights, weekend, holidays Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment General cleaning to include equipment, floors, walls, coolers, and freezers Knowledge of different cooking techniques and all kitchen equipment Communicate with Chef de Cuisine and Executive Chef next shift any issues Follow Serv-Safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience High School diploma or higher Five years previous culinary experience required Excellent Interpersonal skills Excellent communication skills, both verbal and written Ability to use technology e.g. tablets, iPads, Email, Spreadsheets Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to work long hours as needed Ability to lift 25 - 50 lbs. Ability to use knives and kitchen machinery safely and effectively Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the restaurant, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate Closed On Monday Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern's Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern's Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant's Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenure Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.

Role OverviewSuccess is yours when you collaborate and work hard in our team-based culture. Sodexo is seeking a Executive Chef 2 for the University of Tampa located in beautiful Tampa Florida! This management position's main focus is on Ultimate Dining. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. The successful Executive Chef will have experience managing high volume/ large scale college or university operations encompassing resident dining programs, catering, and retail food service. This Executive Chef manages Safety and Quality in operations to exceed expectations while enhancing client program objectives. This position is responsible for the organization and execution oversight of all safety and quality operations on campus. A strong work ethic, a penchant for developing high-performing teams, and a solid understanding of HACCP and other food safety programs will be a priority for this Executive Chef. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Innovative and creative Catering background;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description We are looking to hire an experienced Executive Chef's for M.Bird. Tampa's premier rooftop destination perched high above historic Armature Works. 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. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position. 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: Develop a compelling culinary vision aligned with the restaurant's brand and target audience. Create innovative and diverse menus that reflect current food trends. Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control. Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment. Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations. Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations. Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques. Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste. Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices. Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs. Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings. Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement. Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items. Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen. 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

Busch Gardens is a place of thrills, fun and positive, lasting memories. And that's just what its like to work here! As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you! What you get to do: You'll oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks, Banqueting, Catering, & Consumer events. You will be involved with menu design, planning and operational execution. Ultimately, you will be the face of the Food Program and will also be required to engage with social media marketing department to create fun, creative items to market to guests. You will also: * Oversees all daily Culinary Operations * Manage all kitchen (back of house) staff including the Sous Chefs, production bakery staff and all line cooks * Oversee the Production Bakery * Responsible for producing a cost-effective, high-quality product in all locations. * Report into the VP of F&B and must maintain a cooperating relationship with the F&B Director and other heads of departments. * Responsible for food cost and recipe management along with food safety protocols and cleanliness. * Leads menu planning and seasonal food items * Responsible for food inventories in-Park and in the warehouse * Responsible for training of new cooks in collaboration with the Sous Chef * Involved in Event menu planning & execution * Responsible for Food & Beverage safety standards and protocols * Responsible for training and development of staff What it takes to succeed: * 3+ years' experience as an Executive Chef or Executive Sous Chef in a high-volume atmosphere or similar multi-outlet venues * Chef experience in a Theme Park preferred * Advance knowledge in Food Cost & Inventory Management, and Menu Engineering * Advance knowledge of Culinary Food & Safety Protocols * Menu planning and engineering experience * Experience in running a Culinary "Back-of-house" P&L * Working knowledge of Microsoft programs such as Excel and Outlook * Supporting multiple venues within the park working both indoors and outdoors daily. Administrative and strategic menu work in an office setting as required * Administrative Duties to include: * Costing out menus, turning in event recaps with proper costs, documenting and holding Ambassadors accountable, and all other paperwork as required * May stand, walk, and move swiftly for several hours at a time; and required to lift up to 50 lbs. * Must be able to work evenings, weekends and holidays and be available for on call status as needed * May require travel to other park locations * Must adhere to the Parks time and attendance policy * Flexible and solution-driven with strong organizational, multi-tasking and time- management skills * Outstanding communication and interpersonal abilities * Proven supervisory skills * Strong and consistent customer service orientation The perks of the position: * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Tuition Reimbursement * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable. 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 Assisting in Leading Kitchen Operations for Property • 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.

Executive Chef - Nutrition/Production Reports to: Food Service Director Department: Culinary Classification: On-site Core Hours: Weekdays, weekends and holidays (hours subject to change with business need) Status: Exempt Grade: 6 Range: $56,600 - $58,225 COMPANY OVERVIEW Feeding Tampa Bay serves ten counties in West Central Florida and we are a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But we know food alone won't solve hunger - that's why we're redefining that it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America Network, we will work to dismantle barriers for individuals, families, and seniors across our area - because it's possible. At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual. Through our Grow Code we strive to honor all, conquer together, be imaginists, speak with truth, and stay rooted in the mission of Feeding Tampa Bay. SUMMARY The Executive Chef - Nutrition/Production creates delicious, healthy meals by blending culinary skills with nutrition science, focusing on balanced, nutrient-rich dishes for specific needs (wellness, medical conditions) by planning menus, sourcing ingredients, cooking, collaborating with dietitians, and ensuring food safety. This position will also specialize in preparing large quantities of food using standardized recipes while maintaining strict consistency and quality. The Chef will focus on volume, efficiency and batch consistency. Key duties involve translating nutritional plans into palatable food, managing kitchens, and adapting recipes for various dietary requirements. The Nutrition Chef has a deep understanding of nutritional science and a passion for using "food as medicine." ESSENTIAL DUTIES AND RESPONSIBILITIES Exemplifies the desired culture and philosophies of Feeding Tampa Bay Menu Planning: Develops menus that meet specific health, or dietary goals (e.g., gluten-free, low-sodium, diabetic friendly). Design seasonal, nutrient-dense menus tailored to specific health goals, caloric requirements, or medical restrictions. Recipe Development: Modifies and creates recipes to be flavorful, nutritious, and practical for clients or neighbors. Nutritional Analysis: Calculates and tracks macronutrient ratios (protein, fats, carbs) and caloric content for all dishes. Large-Scale Food Preparation: Executes daily production sheets to meet high-volume targets. Operate industrial equipment such as tilt skillets, Kettles, blast chillers and combi ovens. Ensures all food items are prepared according to standardized recipes to maintain flavor and texture profiles across large batches. Quality Control & Safety: Monitors food temperatures and cooling logs strictly to adhere to HACCP and local health department regulations. Conducts sensory evaluations (taste, smell, appearance) of every batch before distribution. Manage “first-in, first out (FIFO) rotation of bulk ingredients to minimize waste. Ingredient Sourcing: Select high-quality, nutrient-dense, and fresh ingredients. Specialty Diets: Expertly navigates food allergies and sensitivities without sacrificing taste. Meal Preparation: Executes high-quality meals using healthy cooking techniques (steaming, poaching, etc.) that preserve nutrient integrity. Cooks and plates meals while adhering to food safety, sanitation, and health guidelines (HACCP, ServSafe). Collaboration: Works closely with dietitians to align meals with health objectives. Kitchen Management: Oversees inventory, supplies, cleaning, and supervises other kitchen staff. Maintains a pristine, organized kitchen and adheres to strict food safety and sanitation protocols Education: Teaches staff about nutrition and the benefits of healthy eating Strong culinary techniques & creativity: The ability to take donated food and create delicious meals for our neighbors Maintains a clean and sanitized workstation, adhering to deep-cleaning schedules when necessary Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Excel working in a fast-paced, evolving environment and demonstrates the ability to embrace the FTB's commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger. Degree from an accredited culinary school. A minimum of 3 years of experience in a professional high-volume kitchen, with management experience. Mastery of batch-cooking math (scaling recipes up/down) A valid ServSafe Manager Certification is required. Certification in Nutrition, Dietetics, or a related field is highly preferred. Deep understanding of superfoods, functional ingredients, and how cooking methods affect nutrient bioavailability. Ability to transform “restrictive” diets into diverse, exciting, and aesthetically pleasing meals. Comfortable pivoting menus based on changing health data or seasonal availability. Ability to work independently and as part of a team. Excellent time management and prioritization skills. Self-starter who can handle multiple tasks simultaneously This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl Ability to lift up to 50lbs and stand for long periods of time. Schedule must be flexible with the ability to work some nights, weekends & holidays At least 18 years old with a valid driver's license and able to meet company driving guidelines Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed. Other duties as assigned All internal candidates must be in good standing with no corrective actions within the last 90 days.

About the Executive Chef Role The Executive Chef is the strategic and operational leader of all back-of-house operations across Hellas Bakery & Pita, Inc. This role serves as the primary planning, systems, and leadership engine of the kitchen, responsible for building strong teams, establishing clear standards, and implementing structures that drive consistency, accountability, and long-term operational success. The focus of this position is not only execution, but ownership; developing people, processes, and performance in alignment with the broader business goals. The Executive Chef oversees all BOH leadership and staff, including Sous Chefs, line cooks, prep teams, and dishwashers. Core responsibilities include inventory control, food and labor cost management, budgeting, scheduling, training programs, menu execution standards, and plating consistency. Through visible leadership during opening, peak service, and closing, the Executive Chef sets the tone for professionalism and calm execution, supports high-volume service flow, and ensures full compliance with food safety, health code, sanitation, and equipment standards. Working in close partnership with the Kitchen Manager, FOH leadership, management, and ownership, the Executive Chef collaborates to strengthen existing operations while introducing thoughtful improvements and modern systems. This role requires strong judgment, emotional intelligence, financial acumen, and an entrepreneurial mindset, with the ability to lead change respectfully, solve problems proactively, and take full ownership of BOH performance while preserving the culture and institutional knowledge of the kitchen. About Us: Hellas Bakery & Pita is a family-owned and operated landmark located in the heart of Tarpon Springs, Florida. For over 50 years, we've proudly served authentic Greek pastries, breads, and meals to locals and visitors alike. Our team is passionate about hospitality, tradition, and delivering top-quality food and service. At Hellas, we foster a warm, team-oriented environment where both our guests and employees feel like family. What You Will Do: Serve as the strategic leader of all back-of-house operations, setting the vision, structure, and standards that drive consistency, accountability, and long-term success across all culinary departments Lead, develop, and empower kitchen leadership, including Sous Chefs and key Team Leads, by establishing clear expectations, coaching for growth, and building bench strength for the future Own the planning and systems behind the kitchen, including forecasting, production planning, labor strategy, inventory management, and process improvement; ensuring the operation is proactive rather than reactive Partner closely with the General Manager, FOH leadership, and ownership to align culinary execution with business goals, guest experience standards, and financial targets Build and sustain a professional, respectful kitchen culture, modeling calm, disciplined leadership in high-pressure environments and holding the team accountable to behavioral and performance standards Take full ownership of food and labor cost performance, using data, forecasting, and strategic decision-making to meet or exceed budget objectives without sacrificing quality or team morale Design, implement, and continuously improve training programs, ensuring consistent execution, food safety compliance, and leadership development at every level of the BOH Lead change thoughtfully and collaboratively, modernizing systems and processes while respecting institutional knowledge and supporting long-tenured team members Ensure operational excellence and compliance, establishing systems that consistently meet food safety, sanitation, health code, and equipment standards Maintain a visible leadership presence during key operational moments, providing direction, support, and problem-solving when it matters most, while avoiding unnecessary micromanagement Lead by example in communication, teamwork and abiding by company standards Key Qualifications: 5+ years of BOH Management experience in a high-volume restaurant environment High School diploma or GED; Associate degree in Food and Beverage preferred Calm, organized, and confident under pressure. Strong communication skills and proven leadership skills. Ability to stay calm and organized during high-volume service. Strong computer skills. Experience with Microsoft Office, restaurant management services (like MarginEdge), timekeeping/scheduling systems and point-of-sale (POS) systems. Flexible availability, including weekends, evenings, and holidays. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Must be able to stand for extended periods. Must be able to lift or move 25-50 lbs. as needed. The Benefits of working at Hellas include: Discounted shift meal Health insurance with a large employer contribution Vision, dental, life, short term and long-term disability and accident insurance also available 401(k) Pet insurance and Pet discount programs Financial Fitness program to help you stay on top of your financial goals. Employee Assistance program to help with work and life issues. EEO & ADA Compliance: Hellas Bakery & Pita is an Equal Opportunity Employer (EEO) committed to a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, veteran status, or any other protected characteristic. In accordance with the Americans with Disabilities Act (ADA) and the Florida Civil Rights Act (FCRA), we provide reasonable accommodations during the hiring process. To request an accommodation, contact Human Resources at **************. Disclaimer: This job description is not intended to be an exhaustive list of all responsibilities or duties. Employees may be asked to perform additional tasks as needed. All duties listed are essential and may be modified to reasonably accommodate individuals with disabilities.

The Executive Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The Executive Sous Chef will supervise the kitchen staff, plan and develop menus, and ensure that all food is prepared to the highest quality standards. Responsibilities * Assist the Executive Chef in managing the kitchen operations of the restaurant. * Supervise the kitchen staff and ensure that all food is prepared to the highest quality standards. * Plan and develop menus in collaboration with the Executive Chef * Ensure that all food is prepared in a timely manner and meets the restaurant's quality standards. * Train and develop kitchen staff to ensure that they are able to perform their duties effectively. * Ensure that all kitchen equipment is properly maintained and in good working order. * Ensure that all kitchen areas are kept clean and organized. * Assist in the ordering of food and supplies. * Ensure that all food safety and sanitation standards are met. Requirements * Proven experience as an Executive Sous Chef or similar role * Excellent communication and leadership skills * Ability to work in a fast-paced environment. * Strong knowledge of food preparation and presentation * Ability to manage and motivate a team. * Excellent organizational and time management skills * Ability to work flexible hours, including evenings and weekends. * Culinary degree or equivalent experience Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. E.O.E.

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 About the Role An exciting opportunity is available for an Executive Chef to lead culinary operations for two Japanese-focused concepts. This role offers the chance to shape menus, elevate standards, and eventually advance into a Culinary Director position overseeing multiple concepts. The ideal candidate will have a high level of technical skill, Michelin or fine-dining experience preferred, and a passion for creating innovative, memorable dishes. Key Responsibilities Lead and manage all culinary operations across both concepts. Oversee menu development, food quality, and presentation standards. Mentor and develop the culinary team, fostering cross-training and professional growth. Manage kitchen staffing, including 2 Sous Chefs, 8 evening cooks, and 4-5 morning cooks. Ensure operational efficiency, consistency, and compliance with health and safety standards. Collaborate with ownership on creative direction, concept evolution, and future growth opportunities. Participate in tastings, menu launches, and ongoing innovation initiatives. Drive a high standard of culinary excellence while maintaining a positive, team-oriented kitchen culture. Qualifications Proven Executive Chef experience in high-volume, high-standard kitchens. Michelin or fine-dining experience preferred. Strong leadership, mentoring, and team development skills. Exceptional culinary creativity within Japanese cuisine. Experience managing multiple concepts or overseeing large kitchen teams. Strong organizational, communication, and operational management abilities. Compensation & Benefits Salary: $120K-$150K Bonus: Yes PTO: Yes Health Insurance: Available Relocation Assistance: Flexible Perks: Opportunity to grow into a Culinary Director overseeing multiple concepts

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.

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Originally opened in 1949, the Beachcomber's name captures the essence of the property. It's all about the beach. Put your toes in the sand and soak in the sun on 200 feet of private beachfront. As was the norm in the early iterations of Florida hotels, Beachcomber's rooms all open up to a lush courtyard featuring tropical gardens, pools and endless spots to relax in the shade. No matter where you are, at the Beachcomber, you're always just steps from the beach and within earshot of live music emanating from our legendary beach bar, Jimmy B's! What you will have an opportunity to do: We are seeking a hands-on, operationally driven Executive Sous Chef to lead the daily culinary operations of Jimmy B's Beach Bar and banquet events. This role is ideal for someone who thrives in a high-volume environment, leads from the line, and is passionate about food execution, team development, and consistency. This position focuses on day-to-day kitchen leadership, execution, and team engagement. After submitting your application, you will receive an invitation to complete a brief assessment. Completion of this assessment is required in order to be considered for the position. What You'll Do Lead daily kitchen operations including line execution, prep, and service Actively work alongside the culinary team during peak service periods Ensure consistency, quality, presentation, and food safety standards Manage scheduling, ordering, inventory, and food cost controls Train, coach, and develop culinary team members Maintain compliance with health department, safety, and sanitation standards Collaborate with Food & Beverage leadership on menus and operational needs Support events, banquets, and seasonal activations as needed Why Join Our Team Competitive compensation based on experience Monthly Cell Phone Allowance Employer Paid Life and AD&D Coverage Medical, dental, and vision benefits (eligible employees) Paid time off and holiday pay 401(k) with company match Employee hotel discounts and resort perks What are we looking for? Qualifications Minimum 3-5 years of kitchen leadership experience High-volume restaurant or resort experience preferred Strong operational and people-leadership skills Ability to work nights, weekends, holidays, and peak seasonal periods Experience with food cost control, inventory, and scheduling ServSafe certification preferred or ability to obtain Leadership Style We're Looking For Hands-on and present in the kitchen Leads by example and works side-by-side with the team Comfortable jumping on the line when needed Focused on execution, consistency, and team culture Compensation: - Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

Tuscany and Florida share three distinct traits: a warm sun, wonderful people, and a passion for fresh air and good food. Nowhere is that more evident than Taverna Toscana, an authentic Italian chophouse that blends culinary excellence with modern leisure .Located in Bradenton, Florida's friendliest city, Taverna Toscana's indoor/outdoor concept is buzzing with families, foodies, CEOs and couples alike. The steaks are aged to perfection, the pasta is made from scratch, the drinks are crafted with care, and the decor draws the mind to Italy itself. It's not a hidden gem. It's a bold statement. And it's calling for you. It is an exciting opportunity and we look forward to hearing from you soon. Partnership & Hiring Note: Taverna Toscana is a partner restaurant of Fabio Viviani Hospitality Group. While we collaborate closely with the FVH team, all open positions are hired directly by Taverna Toscana. Duties & Responsibilities Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued. Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers. Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment. Develop innovative and seasonally driven menus that reflect Giostra's vision and elevate the guest experience. Establish and enforce portion sizes, plating standards, and presentation guidelines. Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures. Collaborate with Giostra leadership on financial planning, budgeting, and cost management. Ensure compliance with all food safety, sanitation, and workplace safety regulations. Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards. Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff. Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation. Uphold and model company values, policies, and standards at all times. Other duties as assigned. Requirements Passion for food and dedication to delivering an excellent dining experience for every guest. Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments. Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests. A minimum of 7-10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role. Culinary degree or equivalent professional training preferred. Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency. Creative approach to menu development, plating, and modern culinary trends. Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments. Flexibility to work evenings, weekends, and holidays as required. Preferred Qualifications Certification from the American Culinary Federation (CEC or higher). Experience in fine dining and/or high-volume operations. Proven track record of developing innovative, guest-focused menus. Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams. We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decisions based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, Giostra may be the place for you. Apply today!

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

WHO ARE WE? If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Village Bradenton, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. We offer jobs in Bradenton, FL, at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying, and fruitful senior living career at Freedom Village of Bradenton. Position Summary The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the senior living community. This role ensures high-quality, nutritious, and appealing meals that meet the dietary, safety, and regulatory needs of residents while maintaining efficient kitchen operations and a positive dining experience. Key Responsibilities Culinary Operations * Assist in planning, preparing, and executing daily menus for independent living, assisted living, and memory care residents * Ensure meals are flavorful, visually appealing, and appropriate for senior dietary needs * Oversee food preparation, cooking, and plating during service periods * Maintain consistency in food quality, portion control, and presentation Leadership & Staff Supervision * Supervise, train, and mentor kitchen staff in daily operations * Lead shifts in the absence of the Executive Chef * Assist with scheduling, staffing coverage, and performance feedback * Promote a respectful, team-oriented work environment Nutrition & Dietary Compliance * Work closely with the Registered Dietitian and clinical team to support special diets (low sodium, diabetic, pureed, mechanical soft, allergen-free, etc.) * Ensure all meals comply with residents' dietary plans and physician orders * Support resident satisfaction through menu feedback and special requests Food Safety & Regulatory Compliance * Ensure compliance with local, state, and federal regulations (health department, ServSafe, HACCP) * Maintain proper food handling, storage, sanitation, and temperature controls * Assist with health inspections, audits, and corrective actions Inventory & Cost Control * Assist in ordering food and supplies within budget guidelines * Monitor inventory levels, minimize waste, and support cost-control initiatives * Participate in menu costing and purchasing decisions Resident Experience * Engage with residents to understand preferences and address concerns * Support special events, holidays, and themed meals * Maintain a hospitality-driven approach aligned with senior living standards Qualifications * Culinary degree or equivalent professional experience preferred * Minimum 3-5 years of progressive culinary leadership experience * Experience in senior living, healthcare, or high-volume institutional dining preferred * Strong knowledge of modified diets and senior nutrition * ServSafe Certification (or ability to obtain) * Excellent leadership, communication, and organizational skills WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Points, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * A Monthly All-Staff Meet n' Eat, because we value a strong company culture that creates camaraderie between departments. * Various Employee-led Committees because we value employee engagement and making your voice heard. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement * Freedom Village Bradenton has partnered with Daily Pay to give our team members control over accessing their paycheck on their own schedule. Ask us about how this benefit supports your financial wellbeing today! PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs. independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives. Must be able to see, hear, and communicate with others Salary: $52,000 Schedule: Varies, includes nights EEO Employer

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1