Chef jobs in West Palm Beach, FL - 607 jobs

Happy Corner Hospitality is a collective consisting of Motek, an Israeli-Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our back of house management team. Join our dynamic team at Motek! Position Overview: As a Executive Chef, you'll play a crucial role in managing the smooth and efficient operation of our kitchen. From overseeing food preparation to creating weekly specials and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the entire back of house operation is running efficiently and being the line of communication for the front of the operation to the back. Responsibilities: Oversee the preparation of food production ensuring consistency. Inventory of equipment and food items. Ensuring the line is running efficiently. Quality control. Develop your team members by effectively cross-training on the different stations. Maintain a clean and organized kitchen environment. Follow food safety and hygiene protocols to ensure compliance with health regulations. Oversee expediter station to coordinate orders and ensure plates are being delivered in a timely manner. Ordering food products from vendors daily. Assist General Manager by establishing and maintaining labor percentage as sales go up or down. Requirements: Minimum of 5 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.) Culinary school diploma. Knowledgeable on food safety guidelines. Ability to work efficiently in a fast-paced environment and multitask effectively. Strong attention to detail. Excellent communication skills and a team-oriented mindset. Bilingual is a plus. Flexibility to work evenings, weekends, and holidays as needed. Benefits: Competitive salary. Amazing insurance benefits. Opportunities for advancement. Employee discounts. Positive work culture that values teamwork and professional growth. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you! Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance We Encourage a Diverse Workforce: Motek believes that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you're looking for a company that respects your unique merits, professionalism, and skills, we'd like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. Motek conducts all employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. We participate in e-Verify. (Must have proper documentation to work in the United States).

the chef oversees the kitchen operations and assists in menu development, inventory, purchasing of supplies and cost control. Key Responsibilities/Accountabilities: As Manager • Assist executive chef when he is present and take responsibility when he is absent (specific examples: find staff to cover call outs, handle employee conflicts, report problems on time, handle food deliveries, etc.) • Assist with staff food training and the generation of the necessary training materials (creating recipes others can follow, scheduling tastings to keep the quality of product consistent, attending pre-shift meetings to explain specials of the day, teaching about ingredients and their origin, etc. Service • Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner. • Prepare and cook dishes according to the recipes while following the pace of orders. • Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence or when directed by executive chef) • Communicate all food-related issues to the appropriate to front of the house team (in the absence or when directed by executive chef. • Required to work in the line if needed and requested by the executive chef. Labor/Staff Management • Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert executive chef or corporate chef if there are any issues, etc.) • Understand, follow, and direct others in current safety procedures. Product/Food Presentation • Assist in and do preparation of the dishes while training others to achieve consistency. • Monitor each dish presentation as set up and directed by executive chef and achieve 100% consistency during service. • Continually assist in creating of new offerings (specials and seasonal menu changes) • Maintain the quality and the presentation of food to achieve favorable guest feedback. Financial • Follow company procedures to ensure proper and accurate food ordering. • Maintain proper inventory of food items - make sure we don't run out, make sure food produce is always fresh, etc. • Assist executive chef in keeping the food cost and labor cost aligned to given goals. • Maintain strong communication with front of the house management at all times. Administrative • Assist executive chef with proposals of the menu changes hand in hand with costing ingredients search and tasting preparations. • Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.) • Keep all culinary and back of the house documentation up to date including, but not limited to: ➢ Job Duties and Opening/Closing Checklists ➢ Food Operations Manual/ Recipe Book ➢ Personnel Forms - such as new hire paperwork, termination form, etc. (please ask managers for instructions if needed) • Communicate and work closely with PR team to highlight the food offerings and to respond to media inquiries. • Attend all meetings requested by Director of Operations and Ownership or when chef requests it. • Check company OUTLOOK for all incoming email communication. • Participate in Avero reporting / Remain up to date with daily reports. • Ensure compliance with all health department rules and regulations to pass the inspections. Self-Development It is understood that as the Chef de Cuisine you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities. Minimal Essential Requirements: • The ability to work as part of a team, and personal cleanliness. • Time management and ability to work under pressure to manage high volume of production. • Active listening, learning skills, reading, and speaking comprehension skills. • Ability to lift up to 30lbs. • Must be available to work 53 hours per week.

The Kitchen Manager is responsible for overseeing the daily operations of the prepared foods kitchen, ensuring that all recipes are executed with precision, food safety standards are upheld, and production goals are met. This role requires a strong culinary background, team leadership, organizational skills, and a passion for delivering delicious, high-quality food consistently. Key Responsibilities: Culinary Operations Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards Maintain proper portioning, ingredient prep, cooking times, and food presentation Schedule production to meet sales forecasts and peak traffic times Oversee special menus for holidays and events Food Safety & Sanitation Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs) Maintain clean and organized prep areas, coolers, and storage areas Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life Lead weekly deep-cleaning and sanitation schedules Prepare department for internal audits and health inspections Inventory & Cost Control Order ingredients and supplies from approved vendors based on par levels and menu planning Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items Track usage and minimize food waste through effective prep and repurposing plans Manage food cost targets and labor productivity Monitor catering supply inventory and coordinate with front-end teams Team Leadership Hire, train, and lead cooks, prep staff, and kitchen porters Provide ongoing coaching and feedback; conduct performance reviews Create weekly schedules and manage labor within budget Lead daily pre-shift huddles with culinary team Foster a culture of accountability, pride, and teamwork Catering & Guest Service Oversee production and packaging of catering orders (corporate, events, holidays) Ensure accuracy, presentation, and on-time readiness of all catered food Respond to last-minute catering changes or high-volume demands professionally Support customer service team with product knowledge and cross-department coordination Reporting & Communication Submit weekly production, waste, and labor reports to Store Manager Participate in department head meetings and seasonal menu planning Communicate clearly with deli, bakery, meat, and grocery teams for product planning Develop prep guides, batch logs, and training materials for new team members Qualifications: 3-5 years of culinary/kitchen management experience (preferably in retail or catering) Proven experience leading a team in a fast-paced kitchen environment Culinary degree or food service certification preferred Valid ServSafe Manager Certification or equivalent Strong knowledge of food safety, kitchen operations, and recipe execution Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions Bilingual English and Spanish preferred Excellent communication, time management, and leadership skills Working Conditions: Fast-paced kitchen and retail food service environment Exposure to heat, refrigeration, wet floors, and heavy kitchen equipment Schedule includes early mornings, evenings, weekends, and holidays Why Join Joseph's Classic Market? Joseph's Classic Market is known for its fresh, high-quality prepared foods made from scratch daily. As Kitchen Manager, you'll be part of a passionate team committed to tradition, taste, and excellence. We value your creativity, leadership, and dedication to bringing comfort and flavor to every guest experience. Benefits Include: Positive Work Environment Competitive Pay Health, Dental and Vision Insurance 401(k) Plan Paid Time Off & Personal Days 20% Employee Discount Bonus Programs for Management Interview Process At Joseph's Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process. Employment Eligibility Joseph's Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target tickets times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches employees. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable to use Red Book and other company systems. Trains, develops, and motivates employees and managers to meet or exceed established standards. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards. 1-2 years experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 40 lbs.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-MW1

Job Description Executive Chef High-Volume, Upper-Casual Restaurant | Florida This is not a menu-writing role. This is a leadership and execution role for an Executive Chef who understands that the kitchen only works when systems, standards, and people are managed with discipline. The concept, recipes, and procedures already exist. What is needed now is a chef who can run the kitchen, lead the team, and own the numbers without excuses. If you take pride in operational excellence, consistency, and accountability, this role will feel familiar in the best way. The Environment You will lead a high-volume kitchen within a structured, SOP-driven operation. Standards matter. Procedures matter. The expectation is consistency across every shift, every plate, every station. This is a founder-led environment that values calm leadership, mutual respect, and a unified FOH and BOH culture. Drama, ego, and volatility do not survive here. What You Will Own • Full leadership of the kitchen team and daily operations • Execution of established menus, recipes, and plating standards • Inventory management, ordering, receiving, and invoice accuracy • Food cost control, waste tracking, and labor management • Scheduling, training, and performance accountability • Line execution during peak service when needed • Clean kitchens, inspection readiness, and food safety compliance • Partnering with the GM to hit prime cost targets You are a manager first, a chef second. Your success is measured by consistency, cost control, and team performance. What Success Looks Like After six months, the kitchen runs without constant oversight. Orders are accurate. Inventory is tight. Food costs are controlled. Labor is managed intelligently. The line executes with confidence and professionalism. The team respects you because expectations are clear and enforced fairly. Who This Is For This role is built for an Executive Chef who: • Has experience in structured, high-volume kitchens • Understands SOP-driven execution and does not resist it • Has successfully managed food and labor costs • Can transition from being the strongest line cook to the strongest leader • Handles pressure without yelling, throwing things, or creating division • Believes the kitchen and dining room must operate as one team Chefs from corporate or multi-unit environments often do well here, especially those who enjoy structure and accountability.

Company OverviewAt the Miami Marlins, we make waves - on and off the field.We're built for sustainable success thanks to our commitment to be great teammates, bold innovators, and thinking long-term. These three pillars guide us in championing a winning culture across the organization. The work we do doesn't just impact our team - it reaches fans and communities across South Florida. The Chef de Cuisine is the on-site culinary leader for elite athlete dining and a stand-alone ancillary food operation in Jupiter, Florida. This role partners closely with team dietitians, performance staff, and the Executive Chef to deliver high-quality, performance-driven food that supports training, recovery, and overall wellness. While the Executive Chef oversees the broader program from Miami, the Chef de Cuisine owns day-to-day culinary operations in Jupiter, including staff leadership, menu development, budgeting, and food quality. This is a hands-on leadership role in a high-performance environment where nutrition, consistency, and operational excellence are critical. Essential FunctionsAthlete Performance & Nutrition Collaborate with dietitians to create menus aligned with performance and recovery goals Ensure compliance with dietary needs, allergies, and cultural preferences Menu Development Develop and execute seasonal, rotating menus Create standardized recipes, production guides, and specifications Leadership & Staffing Recruit, train, schedule, and lead all culinary staff Foster a professional, accountable, high-performance kitchen culture Operations & Financial Management Manage ordering, inventory, vendors, labor, and food costs Operate within budget and report performance to the Executive Chef Quality, Safety & Compliance Maintain top-tier food quality, sanitation, and safety standards Ensure compliance with HACCP and health department regulations Ancillary Operations Oversee all aspects of the Jupiter ancillary food operation Ensure consistency with brand standards and alignment with Miami operations Communication Serve as the primary culinary contact on-site in Jupiter Maintain clear, consistent communication with Miami-based leadership Our ValuesWe Are Great Teammates Supports and encourages colleagues. Provides and receives feedback without judgement or ego. Holds one another to a high standard. Assumes positive intentions from others. We Are Innovators Embraces a growth mindset. Challenges conventional wisdom. Pushes boundaries and doesn't accept impossible. Asks why and asks why not. We Think Long-Term Asks: what can I do today that will pay off a year from now? Eschews instant gratification for bigger benefits in the future. Always trying to think three steps ahead. Skill Requirements Ability to stand for long periods Ability to work in hot, cold, and fast-paced kitchen environments Ability to follow recipes, production sheets, and verbal/written instructions Reliable, punctual, and able to work efficiently under pressure Team-oriented mindset with strong communication skills Education & Experience Guidelines · 5+ years in a senior culinary leadership role (Chef de Cuisine, Executive Sous Chef, or similar)· Experience cooking for athletes or performance-focused populations preferred· Strong leadership, budgeting, and operational skills· Culinary degree or equivalent professional experience· Current ServSafe Food Protection Manager Certification Work Environment Must be available to work a flexible schedule including nights, weekends, and holidays Ability to lift up to 50 lbs. and stand for extended periods Requires daily interaction with professional athletes, coaches, and staff; professionalism, discretion, and a high level of respect are essential Must consistently demonstrate a customer service mindset, with the ability to anticipate needs, respond to feedback, and contribute to a positive clubhouse and staff environment We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

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

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

National Meal Plan Company delivering healthy and delicious food nationally looking for and experienced culinary professional to help our rapid growth, privately held company focused on delicious food, healthy living and longevity. We offer a great working environment with health-minded people that have great attitudes. We focus on a positive rewarding workplace and top quality product. If this appeals to you please forward your resume for consideration. Summary of Position: The Executive Chef is responsible for all food production; menu development, food purchase specifications and ensuring all recipes are standardly followed. Maintaining and monitoring of food and labor budgets for the department as well as staff supervision. Furthermore the Executive Chef is responsible for maintaining the highest professional food quality and hygiene standards throughout the operation Duties & Responsibilities: Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is precise and within budgeted labor cost goals Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times Evaluates food products to ensure that company quality standards are consistently attained Should be able to project annual food, labor, and other costs as well as monitors actual financial results and take corrective action as necessary to ensure that financial targets are met. Establishes and maintains controls to minimize food waste and theft Approves the requisition and purchase of products and other necessary food supplies Implements measures to minimize food costs and exercises portion control for all items served Helps develop policies and procedures to enhance and measure quality; continually updating written policies and procedures to incorporate techniques, equipment and terminology Maintains a high level of service principles in accordance with established standards Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and kitchen equipment Interviews, selects, trains, supervises, counsels and disciplines all employees in the department Develops, maintains & trains a professional work force Must be accessible during business hours Skills: Demonstrates an ability to produce a high volume of work accurately and completed in a timely manner Demonstrates an ability to interact positively with supervisors, management, and co-workers Demonstrates the ability to delegate work accordingly to ensure the highest quality product is always produced Shows the ability to analyze and interpret general business publications, technical procedures, manuals and statutory regulations Demonstrates the ability to effectively present information and respond to questions from other managers, suppliers and employees Physical Demands and Other Requirements: Candidate should have a degree in Culinary Arts and at least 5 years of experience as an Executive Chef Working knowledge of MS Office including (Word, Excel) Regularly required to work in a refrigerated and/or freezer cooler Regularly required to stand for 8 or more hours Regularly required to use hands Occasionally required to lift up to 50 pounds. Regularly required to bend down to floor level or reach above eye level Must have reliable transportation Must have reliable means of communication We want to change the way America thinks about healthy eating. Start by taking all of the time for planning, shopping and prep out of your week. Already, you've got more time to work out, train or just keep up with your active lifestyle. Never mind researching your meals, controlling your caloric content, balancing proteins, vegetables and complex carbohydrates or learning the skills needed to expertly cook and season your food. Instead, choose from hundreds of delicious dishes on our Fresh Meal Plan menu with all the nutritional planning done for you. Consider Fresh your weekly meal planner. Forget about the expense of sourcing the finest, freshest gourmet ingredients with perfect portions to avoid wasted leftovers or repeating the same dish over and over again. We do it all for you, saving you time and money. With us as your official meal plan, you'll enjoy fresh, healthy gourmet food delivered right to your door. It's that simple.

Job Duties & Responsibilities: Oversees back-of-house operations. Hires, trains, and manages kitchen staff. Sets the staffing schedule. Leads pre-shift meetings. Develops recipes and menus. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Responsible for financial planning and budgeting. Establishes goals including budget goals. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Follows all BSA requirements within the Marriott brand. Must ensure sanitation and food standards are achieved. Overseeing all food preparation areas: banquets, room service, and restaurants. Oversee all support areas; dish room. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Encourages and builds mutual trust, respect, and cooperation among team members. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns. Demonstrates new cooking techniques and equipment to staff. Ensures employees maintain required food handling and sanitation certifications. Interacts with the guests to obtain feedback on product quality and service levels. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Supportive Functions Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and assist individuals with disabilities. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Speak with others using clear and professional language. Visually inspect tools, equipment, or machines. QUALIFICATION and SKILLS: Ability to multitask and prioritize and delegate daily workload. Ability to handle sensitive material with the utmost discretion and confidentiality. Must be energetic, a self-starter, and able to work in a fast-paced environment. Must be detail-oriented and able to work both independently and with a team. Must be effective at listening, understanding, and clarifying inquiries made by resort staff. Must be able to show initiative, including anticipating resort or operational needs. visually inspect tools, equipment, or machines. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight. Stand, sit, or walk for an extended period of time. Move up and down stairs and/or service ramps. Perform other reasonable job duties as requested by Supervisors. This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. Notice: the hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

Looking for an experienced executive chef in a fast paced environment with tremendous growth opportunities. You will be responsible for training your team purchasing scheduling and overall management of the restaurant View all jobs at this company

Description Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef More Requirements/Responsibilities · Minimum 4 years' experience as a Sous Chef in Fine Dining / Hight Volume · Open availability including weekends, evenings and holidays. · Flexible and willingness to adapt to ongoing changes. · Able to inspire, motivate, and develop employees. · Proven track record in building high-performing teams. · Professional and confident verbal and written communication with guests, employees and ownership. · Have an interest in hospitality. · Must be flexible and team oriented. · Ability to work under pressure with grace and ease. · Available to work evenings and weekends. · Ability to multitask, efficient and a fast worker. · Able to lift up to 50 lbs. occasionally. Benefits: We're proud to offer exceptional wages, bonus, dining benefits, a 401k plan, a schedule set two weeks in advance and a chance to work and grow in one of the most dynamic restaurant groups in the country Special Instructions Please do not send any emails, resumes, or call. APPLY IN PERSON ONLY WITH RESUME OR EMAIL ****************** Anthony's Runway 84 330 W State Road 84 Fort Lauderdale, FL 33315 TUESDAY to FRIDAY 2pm - 5pm. Ask for Chef Ralph! Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

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 Assist the Executive Chef in the 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 Assist in overseeing 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 2 years of Culinary Management experience 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 Graduate of an accredited culinary program is a plus EOE #LI-CM1 At least 2 years of Culinary Management experience 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 Graduate of an accredited culinary program is a plus EOE #LI-CM1

Job DescriptionBenefits: Employee discounts Opportunity for advancement Wellness resources Serves as the Executive Chef must possess the ability to quickly and decisively make decisions to take care of our customers. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively respond to variables that are given with no prior notice. Duties & Responsibilities: Reports to Ownership Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure standard quality product is consistently produced Assists in maintaining inventory, food and non-food items necessary for ordering purposes Oversee production of food operations Assumes 100% responsibility for quality of products served. Oversees and complies consistently with our standard catering, cooking methods, quality standards and kitchen rules, policies and procedures. Maintains a clean and sanitary production area including tables, shelves, grills, fryers, saut burners, convection oven, and refrigeration equipment. Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen. Performs other related duties such as ordering, receiving, hiring, training and directing staff Skills: Uses time efficiently and completes work in a timely manner Demonstrates attention to detail Demonstrates accuracy and thoroughness Demonstrates the ability to work independently Demonstrates the ability to lead by example and be responsible at all times Physical Demands and Other Requirements: Candidate should have a degree in Culinary Arts and at least 5 years Executive Chef experience Knowledge of purchasing, ordering, receiving, food cost and inventory procedures Working knowledge of MS Office including (Word, Excel) Regularly required to stand for 8 or more hours Regularly required to use hands Occasionally required to lift up to 50 pounds. Regularly required to bend down to floor level or reach above eye level Must have reliable transportation Must have reliable means of communication Must be able to communicate clearly with employees & manager

Job Duties & Responsibilities: * Oversees back-of-house operations. * Hires, trains, and manages kitchen staff. * Sets the staffing schedule. * Leads pre-shift meetings. * Develops recipes and menus. * Determines plating and presentation plans. * Orders and evaluates the quality of new food. * Stocks the kitchen with necessary supplies. * Responsible for financial planning and budgeting. Establishes goals including budget goals. * Handles and resolves customer complaints. * Makes sure the kitchen staff follows all food safety laws. * Sets and implements the kitchen policies and procedures. * Follows all BSA requirements within the Marriott brand. * Must ensure sanitation and food standards are achieved. * Overseeing all food preparation areas: banquets, room service, and restaurants. Oversee all support areas; dish room. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Encourages and builds mutual trust, respect, and cooperation among team members. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Demonstrates new cooking techniques and equipment to staff. * Ensures employees maintain required food handling and sanitation certifications. * Interacts with the guests to obtain feedback on product quality and service levels. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Supportive Functions * Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. * Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. * Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. * Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and assist individuals with disabilities. * Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. * Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. * Speak with others using clear and professional language. * Visually inspect tools, equipment, or machines. QUALIFICATION and SKILLS: * Ability to multitask and prioritize and delegate daily workload. * Ability to handle sensitive material with the utmost discretion and confidentiality. Must be energetic, a self-starter, and able to work in a fast-paced environment. * Must be detail-oriented and able to work both independently and with a team. * Must be effective at listening, understanding, and clarifying inquiries made by resort staff. * Must be able to show initiative, including anticipating resort or operational needs. visually inspect tools, equipment, or machines. * Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. * Grasp, turn, and manipulate objects of varying size and weight. * Stand, sit, or walk for an extended period of time. * Move up and down stairs and/or service ramps. * Perform other reasonable job duties as requested by Supervisors. This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. Notice: the hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

Salary: $57K-$63K per year 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 seven 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: $57K-$63K per year 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 seven 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.