Prep Chef jobs at Dodge - 71 jobs

Forbici Modern Italian is seeking an inspired and visionary Executive Chef to lead the culinary launch of our newest location in St. Petersburg. Built on a culture of hospitality, Forbici blends traditional Italian flavors with modern creativity-showcasing house-made pastas, hand-crafted pizzas, and innovative cocktails. Our dedication to fresh, high-quality ingredients and exceptional culinary execution has made Forbici a standout in the upscale casual dining scene. Opening in early 2026, Forbici St. Pete will bring the energy and success of our Hyde Park location to the newly reimagined Sundial. This prime setting offers high visibility, a diverse mix of locals and visitors, and a thriving culinary landscape hungry for elevated experiences. With a spacious kitchen, refined dining room, vibrant bar, outdoor patio, and private dining space, this new location is designed to support creativity, collaboration, and excellence. We're searching for a culinary leader who is passionate about Italian cuisine, committed to consistency and innovation, and excited to shape the culinary identity of Forbici St. Pete from day one. If you're ready to take the helm and make your mark, we'd love to connect. Essential Duties and Responsibilities Overall management of restaurant's culinary operations, including supervising Sous Chefs, schedules, operations and monitoring food and labor cost. Ensure all products used in the preparation of menu items meet our high standards. Establishes quality standards for menu items and for food production. Approves requisitions for supplies and food items. Oversees the hiring, training, and supervision of the culinary team. Evaluate performance, give guidance and discipline as necessary. Coaches and trains Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale. Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations. 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. Ensures all workstations, storerooms, coolers, and freezers remain clean, sanitized, safe and in proper working order at all times. Ensures consistent execution of food and timely flow of service by directing the team and effectively expediting service. Maintains, supports, and promotes our company standards, policies, and procedures. Understands and protects the financial assets of the company at all times. Understands and follows all policies, procedures and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. Holds team accountable to following all recipes and presentation specifics including but not limited to standard portion sizes, cooking methods, quality standards and ingredients. Ensure all menu changes are updated and communicated to FOH/BOH staff prior to service. Maintain effective and timely communication with General Manager. Maintain positive working relationship with dining room leaders and line staff throughout service periods. Ensure a safe work environment by being alert and taking action regarding safety hazards. Skills and Qualifications 3+ years of experience working as an Executive Chef in a high volume, upscale restaurant. Experience in creating innovative menu items. Excel at building strong teams and inspiring Team Members to reach their full potential. Can manage budgets and inventory efficiently, optimizing profitability while ensuring food quality remains exceptional. Ability to demonstrate discretion and leadership in complex employee relations matters Strong computer skills. Experience with Microsoft Office, events/catering software, timekeeping/scheduling systems and point-of-sale (POS) systems. Demonstrated experience collaborating and communicating across all levels of an organization. Strong communication skills. Written and verbal (1:1 and in a group setting). Able to understand, speak and follow written and verbal instruction in English. Flexible and dependable to work full-time day or night shifts, weekends and holidays. What We Offer: Health, Dental and Vision Insurance Life Insurance Sick days Paid time off Closed Thanksgiving and Christmas days Flexible Schedule Growth Potential Complimentary Shift Meals Dining Comp Card Next Level Brands is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Calling all passionate, food-focused culinary experts! We have an exhilarating opportunity waiting for you in Campus Dining. We are seeking a Catering Executive Chef to lead our Catering kitchen and take our Catering experience to new heights! Sodexo is seeking an engaged and innovative Catering Executive Chef 2 for The University of Alabama Birmingham (UAB) located in Birmingham, Al. UAB is an urban college campus that cares about its students, faculty, and community. UAB is an internationally renowned and the first Health Promoting University in the United States. Our campus dining program includes multiple retail outlets, high-end catering, and residential dining. UAB has an ambitious client with incredible vision, engagement, innovation, and creativity. Reporting to the Campus Executive Chef, The Executive Chef 2 will be involved in all culinary aspects of the catering operation. The ideal candidate will be an energetic, polished culinary professional with fine dining experience. Our Executive Chef 2 will manage menu planning, ordering, inventory and follow recipe adherence to maintain culinary standards and manage food safety. The ability to flex throughout the day between hands-on cooking and mentoring frontline team members' sense of ownership in the business and developing their skills to create a talent pipeline will be a primary responsibility for this leader. Our successful leader will implement sustainability practices and work with clients to create customized menus. Seeking candidates with a proven track record for developing, leading, and engaging culinary teams 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. Incentives ***RELOCATION ASSISTANCE AVAILABLE*** What You'll Do be 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 the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliance have working knowledge of automated food inventory, ordering, production and management systems What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends excellent leadership and communication skills with the ability to maintain the highest of culinary standards strong coaching and employee development skills have a passion for food and innovation. Who We Are At 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 & Requirements Minimum 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.

Sodexo is seeking an experienced Executive Chef 3 to support our Health Care accounts in sunny Miami, Florida at Jackson Memorial Hospital. This is a 1550 bed hospital where the Executive Chef will provide culinary support for Expressly For You (EFY) and At Your Request (AYR) patient meal service, retail operations which includes a recently renovated cafeteria, a coffee shop, catering and a Doctor's Lounge. What You'll Do manage the daily food production including production planning and controls; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food costing, controls and compliance; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train approximately 25 front-line employees; have a passion for food and innovation; have knowledge of special diets and allergens; and knowledge of Sodexo's Food Management System (FMS) and Market Connection is strongly preferred What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; previous experience working in a high volume healthcare facility; and strong management skills. Who We Are At 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 & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

As chefs, we have the power to influence lives through the power of food! Sodexo is seeking an Executive Chef 3 for HCA Florida Gulf Coast Hospital, (formerly known as Gulf Coast Regional Medical Center) located in Panama City, FL. HCA Florida Gulf Coast is a 282 bed acute care hospital. HCA continues to grow as the community grows. The Executive Chef 3 at this location will manage a team of approximately 50 Sodexo employees, and be responsible for the facilities culinary programs which include utilization of their new "EFY" (Expressly for You) patient dining program, the cafeteria, retail services, catering and fine dining services, doctor's lounge, inventory controls, operations, along with the unit's Safety and HACCP program. What You'll Do implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; FMS: monitoring, Audits, implementation and standardization for new menus; continue sustainability program with the direction of Director of Culinary Operations; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and patient services; and/or create interpersonal relationships with clients in hospital. What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts; menu planning experience and a strong understanding of current culinary trends; proven to effectively communicate to multiple audiences and develop strong relationships with customers; the ability to multitask and proven effectiveness in a high-standards driven environment; a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; proficient computer skills as well as exceptional organizational and customer services skills; Who We Are At 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 & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

You're excited by the latest culinary trends. You're a modern, cutting-edge culinarian. Bring your culinary know-how to where you will have the power to influence lives through the power of food. Sodexo is seeking an Executive Chef 2 to join our team at St Thomas University in Miami Gardens, FL. 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. What You'll Do be 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 the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We Are At 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 & Requirements Minimum 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.

As the **Executive Chef** with Sodexo, you will serve as the **lead, hands-on Chef for the JM Family Enterprises headquarters in Deerfield Beach, FL** , while also providing culinary and operational support to our other corporate office locations. In this role, you'll oversee a skilled team of hourly employees, while driving excellence in high-volume food service operations.Your success will be driven by culinary creativity, strong business acumen, and a commitment to exceptional guest experiences. We are seeking a passionate, hands-on culinary leader with solid financial insight and a proven track record managing complex food service operations. You will lead daily culinary execution, menu innovation, quality standards, and client satisfaction in a fast-paced environment that values creativity, operational excellence, and strong leadership. **Corporate Services** Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. **What You'll Do** + Lead a high-level culinary team, providing both direction and hands-on support. + Provide culinary and training support to our JMFE portfolio locations. + Develop and execute scratch-cooked menus that meet contract requirements and food cost targets. + Lead and execute large scale conference and catering events. + Bring artistic culinary flair to impress our clients, while driving innovation and creativity in the kitchen. + Create sustainable, health-focused menus that align with current dietary trends and client preferences. + Mentor and inspire kitchen staff, elevating their skills and ensuring high standards of quality, presentation, and food safety. **What We Offer** Compensation 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 Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + A Bachelors Degree or equivalent experience. + Have a strong culinary background and stay current with new culinary trends. + Possess excellent leadership and communication skills, maintaining high culinary standards. + Demonstrate strong coaching and employee development skills. + Thrive in a dynamic environment, driving creativity and excellence in the kitchen. **Who We Are** At 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 completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years **Location** _US-FL-DEERFIELD BEACH_ **System ID** _985541_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$86275 to $111650_ **Company : Segment Desc** _CORPORATE SERVICES SEGMENT (US)_ _On-Site_

Are you inspired by great ingredients and creative cooking? At Sodexo, we bring these together for culinary innovation. Sodexo is seeking an experienced Executive Chef 3 for Fort Walton Beach Medical Center in Fort Walton Beach Florida. Fort Walton Beach Medical Center is a 267-bed acute care facility on the beautiful Emerald Coast of the Florida Panhandle serving Okalossa county and surrounding communities. What You'll Do be 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 the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We Are At 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 & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

**_Are you inspired by great ingredients and creative cooking? At Sodexo, we bring these together for culinary innovation._** **Sodexo** is seeking an experienced **Executive Chef 3** for **Fort Walton Beach Medical Center in Fort Walton Beach Florida.** Fort Walton Beach Medical Center is a 267-bed acute care facility on the beautiful Emerald Coast of the Florida Panhandle serving Okalossa county and surrounding communities. **What You'll Do** + be 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 the ability and willingness to develop and motivate team members to embrace culinary innovations; + ensure food safety, sanitation and workplace safety standard compliance; and/or + have working knowledge of automated food inventory, ordering, production and management systems. **What We Offer** Compensation 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 Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + a strong culinary background, with the demonstrated ability to stay current with new culinary trends; + excellent leadership and communication skills with the ability to maintain the highest of culinary standards; + strong coaching and employee development skills; and/or + have a passion for food and innovation. **Who We Are** At 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 completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years **Location** _US-FL-FORT WALTON BEACH_ **System ID** _986067_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$86275 to $111650_ **Company : Segment Desc** _HOSPITALS_ _On-Site_

Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the Miami Beach Convention Center located in Miami Beach, FL. Unit Description: Located in the heart of South Beach, the Miami Beach Convention Center (MBCC) boasts over 1,000,000 square feet of flexible space, including over 500,000 sq. ft. of exhibit space, over 100,000 sq. ft. of versatile pre-function area space and 70 meeting rooms comprised of 127,000 sq. ft. Job Overview: The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the culinary operations at the Miami Beach Convention Center. This role involves ensuring the delivery of high-quality food services, leading kitchen staff, and maintaining a safe and efficient kitchen environment. The Executive Sous Chef will play a key role in executing menus for large events, banquets, and conventions. Essential Responsibilities: Assist the Executive Chef in the creation and modification of menus tailored to client preferences, seasonal offerings, and dietary restrictions. Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients. Oversee daily kitchen operations, including food preparation, presentation, and service standards. Coordinate with event managers to ensure food service aligns with event schedules. Ensure compliance with health and safety regulations, including food safety standards and cleanliness. Manage the kitchen's budget, helping to control food costs and reduce waste. Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency. Supervise kitchen staff, ensuring effective communication, organization, and teamwork. Work closely with other departments to ensure a seamless guest experience. Qualifications/Skills: Culinary leadership experience in a large-scale hotel, convention center, or high-volume banquet operation. Experience managing banquet events with more than 1,000 attendees. Extensive culinary knowledge with expertise in a wide range of cuisines and cooking techniques. Strong leadership and team management skills with the ability to motivate and develop staff. Excellent organizational and time-management abilities. Ability to handle pressure and manage multiple tasks in a fast-paced environment. In-depth knowledge of food safety standards, sanitation practices, and inventory management. Culinary degree or certification is preferred. Strong communication skills to work effectively with different teams and departments. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

We are SodexoMagic! SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin “Magic” Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. SodexoMagic is seeking an Executive Chef 2 for Tuskegee University located in Tuskegee, AL. The perfect candidate will have a passion for culinary, and have storng expeirence in Back of House management. 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. What You'll Do be 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 the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We Are At 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 & Requirements Minimum 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.

Our client, a hotel property in Louisville, KY is seeking a dynamic and visionary Executive Chef to lead the culinary operations and oversee all three distinct outlets. This role is ideal for an inspiring culinary leader with a passion for innovation, consistency, and delivering exceptional guest experiences. The Executive Chef will be responsible for menu development, food quality, team leadership, and operational excellence, ensuring each outlet reflects the hotel's high standards and unique brand identity. Job requirements Operational Leadership: Oversee day-to-day kitchen operations across all three outlets, ensuring seamless service and consistent quality. Menu Development: Create innovative, seasonal menus that align with brand identity and guest expectations, incorporating local and sustainable ingredients where possible. Team Management: Recruit, train, and mentor a high-performing culinary team; foster a culture of collaboration, professionalism, and excellence. Financial Accountability: Manage food cost, labor cost, and inventory control to achieve financial targets without compromising quality. Quality & Consistency: Maintain the highest culinary standards in food preparation, plating, and flavor profiles across all outlets. Guest Experience: Collaborate with F&B management to create memorable dining experiences, integrating guest feedback into continuous improvement. Compliance: Ensure adherence to all food safety, sanitation, and health regulations. Collaboration: Work closely with the General Manager, F&B Director, and event teams to execute banquets, private dining, and special events. Qualifications: Minimum 5 years of senior culinary leadership experience, preferably in luxury hotels or upscale multi-outlet operations. Proven track record in menu innovation and high-volume, high-quality execution. Strong business acumen with the ability to manage budgets, control costs, and meet financial goals. Exceptional leadership skills with the ability to motivate and develop teams. Formal culinary training from an accredited institution preferred. Excellent organizational, communication, and problem-solving abilities. All done! Your application has been successfully submitted! Other jobs

As the Executive Chef with Sodexo, you will serve as the lead, hands-on Chef for the JM Family Enterprises headquarters in Deerfield Beach, FL, while also providing culinary and operational support to our other corporate office locations. In this role, you'll oversee a skilled team of hourly employees, while driving excellence in high-volume food service operations.Your success will be driven by culinary creativity, strong business acumen, and a commitment to exceptional guest experiences. We are seeking a passionate, hands-on culinary leader with solid financial insight and a proven track record managing complex food service operations. You will lead daily culinary execution, menu innovation, quality standards, and client satisfaction in a fast-paced environment that values creativity, operational excellence, and strong leadership. Corporate Services Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. What You'll Do Lead a high-level culinary team, providing both direction and hands-on support. Provide culinary and training support to our JMFE portfolio locations. Develop and execute scratch-cooked menus that meet contract requirements and food cost targets. Lead and execute large scale conference and catering events. Bring artistic culinary flair to impress our clients, while driving innovation and creativity in the kitchen. Create sustainable, health-focused menus that align with current dietary trends and client preferences. Mentor and inspire kitchen staff, elevating their skills and ensuring high standards of quality, presentation, and food safety. What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring A Bachelors Degree or equivalent experience. Have a strong culinary background and stay current with new culinary trends. Possess excellent leadership and communication skills, maintaining high culinary standards. Demonstrate strong coaching and employee development skills. Thrive in a dynamic environment, driving creativity and excellence in the kitchen. Who We Are At 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 & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Epping Forest Yacht & Country Club is one of the most premier places to work in Northeast Florida. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team. What's in it for you? Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Company provided training & certifications . . . and so much more! Apply today and take advantage of a unique opportunity to work at this historic property! EDUCATION: High school diploma or equivalent is required. Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests and co-workers. TRAINING & EXPERIENCE: Must have 3 years of cooking experience in a professional kitchen; to include each of the following areas: saucier, prep, banquet, pantry and hot line. JOB KNOWLEDGE: Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features. JOB SUMMARY: To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality, presentation, sanitation and cost control. PHYSICAL ABILITIES: Must be able to work on feet, moving about at a quick pace for long hours. Must be able to lift and move 50 pounds. Must be able to work in a hot environment. DUTIES AND FUNCTIONS 1. Must be able to work a flexible schedule, to include weekends, holidays and split shifts. 2. Arrive to work on time, consistently. 3. Upon entering the property, arrive in proper uniform, crisp, clean and in good repair. 4. Hair must be clean and cut in a becoming style; management has final approval. 5. Attend all required training, safety courses; attend office and departmental meetings. 6. Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment. 7. Consult with Executive Chef daily on menus and daily specials preparation. 8. Consult with Executive Chef regularly on new ideas for the kitchen; to include menu items, daily special items, ways to reduce costs, etc. 9. Oversee kitchen personnel to be certain production is up to standards. 10. Maintain high sanitation and safety standards by training and working daily with staff. 11. Ensure all personnel are properly trained on all appropriate equipment and accompanying safety features. 12. Along with the Executive Chef, responsible for food and labor costs. 13. Exercise portion control over all food items served. 14. Work with line cooks in rotation of food for daily specials and employee meals in the event the Executive Chef is not available. 15. Work in any area or department where needed; i.e. pantry, dish washing, etc. 16. Direct activities of utility personnel to ensure that the daily required cleaning is done and any extra cleaning is performed when time allows. 17. Direct activities of servers in the kitchen to ensure proper procedures and pick up is handled promptly. 18. Inform all servers of information pertaining to menu and specials. 19. Responsible for the security and proper use of all equipment and foods in the kitchen. 20. Responsible for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are clean. 21. Responsible, in the absence of the Executive Chef, for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up. 22. Assist the Executive Chef in food inventory, the daily maintenance and the actual count. 23. In the Executive Chef's absence, ensure accuracy of payroll. 24. Assist in the scheduling of personnel as necessary. Help with maintaining a low kitchen labor. 25. Order all produce. 26. Become a “Certified Professional Food Manager”; per N.A.I. 27. Perform any other jobs that will assist in a quality product as assigned by the Executive Chef or Director of Food and Beverage. Compensation Commensurate with experience Schedule Varied schedule including weekdays, weekends, and holidays. Full Time Benefits Paid Vacation 10 days after 1st year Paid Sick Leave 6 days per year Medical Insurance Dental Insurance Disability Insurance Life Insurance Vision Insurance Employee Funded 401(k) with matching Epping Forest Yacht & Country Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.

Are you inspired by great ingredients and creative cooking? At Sodexo, we bring these together for culinary innovation. Sodexo is seeking an experienced Executive Chef 3 for Fort Walton Beach Medical Center in Fort Walton Beach Florida. Fort Walton Beach Medical Center is a 267-bed acute care facility on the beautiful Emerald Coast of the Florida Panhandle serving Okalossa county and surrounding communities. What You'll Do be 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 the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We Are At 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 & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

What is the #1 trait of our staff members? A great attitude! Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! We are looking for qualified candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun. The Lodge & Club at Ponte Vedra Beach is one of the top places to work on the beach in Northeast Florida, so come join our extraordinary team and see why! You are invited to review our open positions and apply on-line. Applications are carefully reviewed and qualified candidates are forwarded to the appropriate hiring manager for consideration About the role Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. What you will do ESSENTIAL FUNCTIONS: -Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. -Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. -Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. -Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. -Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. -Work harmoniously and professionally with co-workers and supervisors. NON-ESSENTIAL FUNCTIONS: -Assist in prep work of vegetables and condiments as required for the next shift. What you bring -High school education, cooking school or culinary institute education or equivalent experience -Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred. -Average reading, writing, and oral proficiency in the English language Compensation Commensurate with experience Schedule Varied schedule including weekdays, weekends, and holidays. Full Time Benefits Paid Vacation 10 days after 1st year Paid Sick Leave 6 days per year Medical Insurance Dental Insurance Disability Insurance Life Insurance Vision Insurance Employee Funded 401(k) with matching The Lodge & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability. Thank you for your interest!

Job Description Council Oak Steak & Seafood is part of the Hard Rock International brand. With venues in 74 countries, including 183 cafes, 27 hotels and 12 casinos, Hard Rock International (HRI) is one of the most globally recognized companies. Beginning with an Eric Clapton guitar, Hard Rock owns the world's most valuable collection of music memorabilia, which is displayed at its locations around the globe. Hard Rock is also known for its collectible fashion and music-related merchandise and Hard Rock Live performance venues. HRI owns the global trademark for all Hard Rock brands. The company owns, operates and franchises Cafes across Europe, Asia, and the Americas, as well as owns, licenses and/or manages hotel/casino properties worldwide. Destinations include the company's two most successful Hotel and Casino properties in Florida, both owned and operated by HRI parent entity The Seminole Tribe of Florida. In 2018, Hard Rock International was recognized as a Forbes Magazine Top Employer for Women and Land Operator of the Year at the Global Gaming Awards. For more information on Hard Rock International visit ***************** Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all-inclusive for this position) The Chef is responsible for directing and managing the day-to-day kitchen operations and supporting staff in daily functions. Our ideal candidate is a proven empathetic leader, passionate about food and developing teams with experience in high-volume and high-pressure environments. They will understand the importance of training to ensure high-quality food preparation and hygiene standards and be responsible for communication and motivating kitchen staff in a safe and sanitized environment. This is an opportunity for the right Chef to join the Council Oak Steak &Seafood Bristol team and embrace the culture of fine dining in a unique atmosphere while encompassing the brand mission, values, and high-quality standards. Creates an atmosphere that induces guests to make Hard Rock Bristol their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives. Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of the department. Lead, direct, and manage BOH operations. Maintain regular presence throughout the department. Supervise and participate in the production and plating of food service areas to maintain the best quality food style possible. Provide direction for menu and recipe development and execute consistent, high quality food presentation. Effectively control costs of food and related purchases in alignment with budgeted expectations. Communicate and coordinate regularly with the General Manager and others as needed. Participate in bi-monthly inventories. Recommend appropriate actions based on results of inventory reporting. Support standards for purchasing, receiving, and storage of food, supplies, and equipment. Ensure the proper handling, maintenance, and storage of all department equipment. Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. Conduct training on food knowledge and menu composition as needed. Manage relationships with vendors. Create and develop goals and operational strategies for the operations that are aligned with the company brand standards. Communicate and ensure staff accountability. Review weekly forecasts and planning of cost expenditures and monitor actual sales, revenues, and expenses, food costs, and budgets. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting. Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products. Consults with catering sales manager and clients to create, adapt, and tailor special menu. Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit. Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs. Attend and participate in meetings, completing follow-up as assigned. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 5 years' experience as Chef in a fine-dining establishment with sizeable conference and banqueting facilities. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Prior experience opening new properties/outlets strongly preferred. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. All applicable health, sanitation, and licensing ordinances. Food products, standard recipes, and proper preparation. Computer programs and applications. Standard safety and sanitation practices for food and beverage service. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Use all tools associated with the position including but not limited to knives, slicers, and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items. Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience. Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals. Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Observe and direct actions of subordinates. Participate in the development and administration of goals, objectives, and procedures. Be flexible to work varying shifts and time schedules as needed. This position spends time on the Casino floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold.

Job Description Hillstone in Coral Gables is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Prep Cook positions are available. Health benefits are available. Training will begin immediately. Full and part-time opportunities available. These positions involve high volume, a la minute execution. Attention to detail and the ability to multitask are extremely important. $20-$22+/hour based on experience. To learn more, visit us at ****************** or read this profile in Bon Appetit magazine: ***************************************** We look forward to meeting you soon! ------------------------------------------------------------- Hillstone en Coral Gables está buscando cocineros de línea. Estamos buscando personas con experiencia, una buena actitud, mucha energía y con la capacidad de trabajar en un equipo. Linea: $20-$22/hour Gracias! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee's identity and authorization to work by participating in E-Verify. The Hillstone Restaurant Group confirms each employee's identity and authorization to work by participating in E-Verify.

Hillstone in Coral Gables is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Prep Cook positions are available. Health benefits are available. Training will begin immediately. Full and part-time opportunities available. These positions involve high volume, a la minute execution. Attention to detail and the ability to multitask are extremely important. $20-$22+/hour based on experience. To learn more, visit us at ****************** or read this profile in Bon Appetit magazine: ***************************************** We look forward to meeting you soon! ------------------------------------------------------------- Hillstone en Coral Gables está buscando cocineros de línea. Estamos buscando personas con experiencia, una buena actitud, mucha energía y con la capacidad de trabajar en un equipo. Linea: $20-$22/hour Gracias! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee's identity and authorization to work by participating in E-Verify. The Hillstone Restaurant Group confirms each employee's identity and authorization to work by participating in E-Verify.

Looking for wonderful, ambitious, culinarily passionate Prep team members to provide outstanding food, and join our Back of House Prep team, to ensure the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities: Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements. Actively develop skillset and drive growth. Impact restaurant profitability by minimizing waste and using recipe guidance. Ensure Back of House facilities are maintained. Represent, support, and protect the brand. Responsibilities: Menu Development Partner with Executive Chef in coordinating new menu item line station assignments. Maintain new menu recipe documentation at restaurant level. Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions. Quality Standards Work with Executive Chef on food quality. Actively monitor food execution. Ensure adherence to recipe and proper preparation and plating technique. Understand - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance. Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify. Operations Ensure adherence to operating systems, procedures, and standards. Ensure all company specifications are followed. Maintain strict adherence to proper food safety and sanitation procedures. Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents. Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant. Qualifications: Minimum 1 year experience in a high-volume restaurant High-level organizational skills with multi-tasking capabilities Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through. Dependable, reliable, and highly motivated Ability to communicate effectively in English. Able to work 10-hour plus shifts. Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Finger/hand dexterity to operate kitchen machinery and knives. Able to withstand changes in temperature, occasional smoke, steam, and heat. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation. Coming to St. Augustine in the Early Fall 2024