Executive chef jobs in DeLand, FL - 174 jobs

Executive Chef to $110k - Orlando, FL Are you a passionate culinary leader seeking to orchestrate unforgettable dining experiences at a thriving resort in the heart of Orlando? Do you possess the vision to elevate three distinct restaurant concepts, from fine dining to family-friendly fare and a vibrant sports bar? If so, we invite you to explore this exciting opportunity! About the Role: As our Executive Chef, you will spearhead all culinary operations across our three unique restaurants: Fine Dining Concept: Captivate discerning palates with innovative, high-end cuisine that reflects the latest culinary trends and showcases fresh, seasonal ingredients. Family Casual Concept: Create a welcoming atmosphere and provide families with delicious, approachable food that caters to all ages and tastes. Sports Bar Concept: Ignite the excitement with crowd-pleasing dishes and snacks perfect for game day or casual gatherings. Responsibilities: Lead and mentor a talented team of chefs and culinary staff, fostering a positive and collaborative work environment. Develop and implement seasonal menus that align with each restaurant's concept and budget. Manage food costs and inventory, ensuring efficient operations and profitability. Design and execute special menus for events and catering needs. Maintain high standards for food quality, hygiene, and safety. Collaborate with other departments, such as marketing and sales, to promote the resort's dining experiences. Stay current with culinary trends and attend industry events to continually refine your skills and knowledge. Qualifications: 10+ years of culinary experience, including leadership roles in diverse restaurant settings. Proven track record of success in menu development, food cost control, and team leadership. Strong culinary skills and knowledge of various cooking techniques. Passion for creating exceptional dining experiences and exceeding guest expectations. Excellent communication, interpersonal, and leadership skills. Ability to work independently and manage multiple priorities effectively. Experience with resort operations and hospitality industry preferred. Benefits: Competitive salary range: $85,000 - $110,000 annually Comprehensive benefits package, including health insurance, dental, vision, and paid time off Opportunity to work in a dynamic and creative environment Be part of a passionate team dedicated to providing exceptional guest experiences Enjoy the perks of working at a world-renowned resort in Orlando, FL How to Apply: Please submit your resume and cover letter via the online application portal. We look forward to hearing from you! Disclaimer: RecruitKick is an equal opportunity employer and does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. During our recruiting process, we may contact you about positions we feel are a good fit for you or contact you via SMS text message. By clicking to submit your application, RecruitKick has your consent to communicate via SMS text message moving forward.

Job DescriptionPosition Description: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand. For over 30 years, Caf Tu Tu Tango has been a must-visit landmark of Orlandos International Drive. Celebrate the fusion of art and cuisine with our vibrant collection of shareable small plates inspired by global flavors.Cafe Tu Tu Tango in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to: Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organizations talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management. Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant. Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within. Adept at creating a culture of accountability, empowerment, and service excellence. Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling. Knowledgeable of health, safety, and compliance regulations for upscale dining environments. Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented. Key Attributes: Energetic, polished, articulate, and professional demeanor. Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation. Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus. 401K (after a year of working at least 1000 hours). Free Health Insurance (after 6 months, averaging 30+ hours/week) Life Insurance Vision & Dental Insurance Complimentary dining privileges at any of our ARP locations. Opportunity for personal and professional growth. $85,000.00 - $95,000.00 Annually

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

Job DescriptionPosition Description: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand.Mia's Italian Kitchen is an exciting concept that offers rustic, ingredient-driven Italian food, specialty cocktails, craft beer, and an amazing wine list in a warm and contemporary setting! Mia's Italian Kitchen in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Majestic, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to:Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organizations talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management.Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications & Key Attributes - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant.Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within.Adept at creating a culture of accountability, empowerment, and service excellence.Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling.Knowledgeable of health, safety, and compliance regulations for upscale dining environments.Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented.Key Attributes:Energetic, polished, articulate, and professional demeanor.Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus.401K (after a year of working at least 1000 hours).Free Health Insurance (after 6 months, averaging 30+ hours/week) Life InsuranceVision & Dental InsuranceComplimentary dining privileges at any of our ARP locations.Opportunity for personal and professional growth.Flexible schedules. $85,000.00 - $95,000.00 Annually

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

Job Description Executive Chef - Fast-Growing, High-Energy Concept Are you a culinary leader with a passion for great food and building powerhouse teams? We're searching for an Executive Chef to take the helm in our kitchen, drive excellence, and help shape the future of our growing brand. What's in it for you: Competitive pay + health benefits PTO + employee discounts (6) paid holidays Annual 2k dining allowance Huge growth potential with a thriving brand An elevated, team-focused culture What you'll do: Lead all kitchen operations with creativity, precision, and consistency Recruit, train, and mentor BOH staff to perform at their best Uphold the highest standards of food quality, presentation, and safety Manage inventory, ordering, and food cost controls Collaborate with leadership to develop menus and drive innovation Create an energized, positive kitchen culture where teamwork thrives What we're looking for: 3-5+ years in a senior culinary leadership role (Executive Chef, CDC, Multi-unit Chef, etc.) Proven success leading high-volume kitchens Strong management and coaching skills with a hands-on leadership style Deep passion for food, creativity, and delivering unforgettable dining experiences Flexible schedule (nights, weekends, holidays) As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Orlando. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR MjB0Wv3lrB

🛂 Visa Sponsorship Available Are you a Michelin-trained Sous Chef or Senior Chef looking to step up into an Executive Chef role? This is your opportunity to lead a Michelin-aspirant Indian fine dining concept in Orlando, FL, and bring Indian cuisine to the global stage. We are seeking a culinary innovator with a proven track record in high-end Indian cuisine, who is ready to take the next step in their career. The right candidate will bring creativity, leadership, and excellence to craft a Michelin-worthy dining experience. ✅ Experience: Michelin-starred restaurant or fine dining background required ✅ Leadership: Ready to take charge and build a high-performance team ✅ Creativity: Passion for elevating Indian cuisine with modern techniques ✅ Visa Support: Sponsorship available for the right candidate

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this upscale-service restaurant management position in Orlando, FL As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Six Day Work Week, Dinner only. Limited hours Attainable Bonus Program $80K - $90K Salary Equal Opportunity Employer Relocation available Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team! Executive Sous Chef At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals in a wide variety of roles. Join us and play an important part on our incredible team! What you get to do: * Responsible for food cost and recipe management. * Responsible for producing a cost-effective, high-quality product in all locations. The Chef reports to the Executive Chef and must maintain a cooperating relationship with the F&B Director and other heads of departments. * Leads menu planning and seasonal food items. * Responsible for food inventories in-Park and in the warehouse. * Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager. * Responsible for training of new cooks in collaboration with the Sous Chef. * Involved in Event menu planning & execution. * Responsible for Food & Beverage safety standards and protocols. * Responsible for training and development of staff. * Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. * Accountable for overall food cost and food inventory levels along with food safety protocols and cleanliness. * Project a positive and motivated attitude amongst all associates. * Ensure that all culinary operations manuals are prepared and updated. * Delegate responsibilities to subordinates as required. * Coach and counsel employees in a timely manner and in accordance with Company policy. Identify strengths and weaknesses and provide feedback to the individual. * Interview and select a suitable culinary team. * Promotes Health & Safety in the workplace and ensures all local health regulations are met. * Able to make recommendations to the Executive Chef regarding succession planning. * Communicate professionally and effectively with Ambassadors, Vendors and our Guests. * Perform other duties as assigned. * Occasionally assist other locations and areas in the park as needed. What it takes to succeed: * Must have a minimum of 2 years as a Sous Chef or equivalent experience in a high-volume atmosphere * Must be experienced in Inventory management control * Must have Advanced knowledge of Food & Safety standards and protocols * Experience as a Sous Chef managing multiple outlets * Advanced experience in running a Culinary "Back-of-house" P&L * Experience as a Sous Chef in a Theme Park or Amusement park atmosphere * Kitchen experience required * Must possess, or be able to pass, NRA Serve Safe Manager Certification * Ability to obtain ACF (American Culinary Federation) Certification at the CCC level * Must be at least 18 years of age * Excellent communication skills * Proficient in all Microsoft Office applications * Ability to read and interpret documents * Ability to write routine reports and correspondence * Ability to speak effectively before groups of customers or team members * Industry knowledge of product buying throughout the year * Must have advanced knowledge of Food Cost & Inventory Management * Must have advanced knowledge of menu planning and engineering * Must have advanced knowledge of Inventory management control * Must have advanced knowledge of Culinary Food & Safety Protocols * Must have intermediate knowledge of Microsoft programs such as Excel and Outlook * Multi-Tasking- Must be able to multi-task at a basic level * Time Management - managing one's own time and adhering to the time and attendance policy * Speaking - talking to others to convey information effectively. * Listening - anticipating guests' needs and listening to their requests * Writing - Must have the ability to write down orders and place them in the POS system * Flexibility- The ability to execute other duties as requested by management. * Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. * Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. * Teamwork- Required to work as a team and distribute reservations fairly * Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. * Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. * Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. The perks of the position: * Paid Floating Holidays * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEA WORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY, OR COVERED VETERAN STATUS. The perks of the position: * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Tuition Reimbursement * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

Role OverviewSodexo is seeking a Resident Dining Executive Chef for Embry-Riddle Aeronautical University in Daytona, FL. Embry-Riddle Aeronautical University (ERAU) Dining Services provides exceptional culinary experiences that support student life, academic success, and community engagement at this Sodexo showcase account. The dining program serves a diverse and global student body through innovative offerings that reflect Sodexo's commitment to quality, nutrition, and sustainability. At the center of the program is a state-of-the-art residential dining hall, serving thousands of meals daily and setting the standard for residential dining across Sodexo Higher Education. The dining program emphasizes fresh, high-quality food, menu variety, and international selections that reflect the diverse tastes of the ERAU campus community. This Executive Chef will report directly to the Campus Executive Chef and oversee all culinary operations of the residential dining hall. This role will help set the standard and lead innovation in residential dining on college campuses, driving menu creativity, food quality, and presentation while coaching, developing, and mentoring a large culinary team to deliver an outstanding student dining experience. This account is a show case location for Sodexo as a company, thus will help lead evolving innovation to this account and region of business. Incentives*Relocation Assistance Available*What You'll DoManage purchasing, menu compliance, inventory, food cost analysis, and production forecasting for the dining hall Ensure Sodexo Culinary standards, including recipe compliance, food quality, and presentation, are consistently implemented Utilize food management systems for ordering, forecasting, production, and inventory management Lead concept development, seasonal menu design, and the implementation of innovative culinary offerings Drive innovation and excellence in the dining program to meet the needs and tastes of a diverse student body Coach, train, and develop culinary staff, building a strong, motivated, and growth-oriented team Promote customer satisfaction and loyalty while upholding Sodexo's brand and service standards What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringA 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 AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job DescriptionWHO WE ARE Level99 is a real-world gaming venue designed for adults, featuring over 50 mental and physical challenges in artistic environments. Games range from ninja warrior obstacle course style challenges to mental logic puzzles, and everything in between. Each challenge is quick-just 1 to 4 minutes-and Players can do the same room over and over again, or they can move on to something new. Like a video game, Players earn rewards, climb the leaderboard, and make progress - each time a Player comes back, the game remembers where they left off. Alongside the games, Level99 offers a full-service bar and award-winning restaurant - featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, and is opening in West Hartford, CT, Disney Springs, FL, and King of Prussia, PA. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit *************** for more details. Level99 Disney Springs, FL - coming soon! OVERVIEW The Chef de Cuisine is the culinary leader of the Level99 food & beverage operation, leading the charge with both our team members and all elements of menu execution. You will be responsible for all food service operations, dedicated to delivering our elevated product offering in a positive, authentic, and inspiring environment for both guests and team members. The Chef de Cuisine role is hands-on, in the trenches, to drive overall venue quality, standards and performance. The Chef de Cuisine has a unique role, reporting both to the venue Director of Operations, as well as our external F&B Exec leadership team. RESPONSIBILITIES Demonstrates complete ownership and comprehensive oversight of all aspects of kitchen operations across taproom, beer ball and events. Has primary accountability for food cost, kitchen labor and associated P&L line items. Holds day-to-day operating responsibility for the food quality, kitchen team performance & culture, execution and operations. Works hand-in-hand with the Director of Operations and Assistant Director of Operations to create a consistent overall guest service and food product offering, making profit maximizing decisions for Level99 as a whole (and not the F&B component in isolation). Prioritizes guest experience, allocating resources and bringing wise and timely decision making to bear to put our guests first, “meeting them where they are”. Continually evaluates the unique guest experience, in line with both the entertainment experience and food & beverage experience, offering strategic direction with how to optimize food execution. Models authentic, warm, approachable, and humble interpersonal interactions and instills best-in-class service in the team. Oversees a culinary management team impacting food, beverage, events + guest experience, with proactive and developed leadership skills. Takes full responsibility for all day-to-day administrative tasks required to operate a world-class culinary team, including staff scheduling, payroll administration / hours approvals, purchasing, ordering back of house and health and sanitation supplies, etc. MUST-HAVE SKILLS Minimum 3 years' experience working at the Manager level, or equivalent, in a high-volume culinary business Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays as well as emergency responsiveness as required Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, and read Able to grasp, reach overhead, push, lift and carry up to 50 pounds Able to work with all management teams to ensure optimal communication Ability to work well under pressure in a fast paced, ever changing work environment Excellent verbal and written communication skills Highly organized with strong attention to detail High integrity and professionalism High School education or equivalent Understands, utilizes and embraces new technology and its implementation into our operation, with specific knowledge in, but not limited to, Microsoft Office Must have the ability to promote positive, fair, and ethical relations with all team members as an ambassador of the Level99 brand Compassionate, empathetic, humble, respectful, and kind - very high emotional intelligence A reliable car, current driver's license Ability to train on-site in Greater Boston and/or Tysons Corner, VA OTHER DESIRABLE (BUT NOT NECESSARY) SKILLS & EXPERIENCE INCLUDE Relevant Education: B.S. in Hospitality Management, Culinary, or other related degree Experience with new openings for hotels, restaurants, or entertainment establishments Multi-lingual While we don't expect a candidate to have deep experience in all of the above, we're looking for someone with the passion and capability to learn quickly in the areas that are new! YOU MIGHT BE A FIT ON THE LEVEL99 TEAM IF YOU… • Like to laugh, would be described as a "low maintenance, low drama" person, have a tendency to have a bit of fun while you work• Have a high tolerance for ambiguity, like to go fast, and are excited to learn on the job• Are just a little bit obsessive about getting the details right the first time• Have a high energy personality, the kind of person who is typically smiling, and likes to "get it done now" Level99 is an E-Verify employer.

Join Our Team! Competitve rates, great benefits, and exclusive Disney Perks General Description San Angel Inn LLC. Is the company responsible for operating and managing all of the food and beverage operations at Epcot's Mexico pavilion, including 2 full-service restaurants, a quick-service restaurant, a tequila bar and a margarita kiosk. As a part of the Epcot theme park, all locations experience very high guest volume throughout the year. The Chef de Cuisine is responsible for coordinating with the Executive Chef in order to lead all culinary activities within each of the restaurants. Ensuring high standards are always maintained, an individual in this position is expected to make daily decisions for all kitchens that will drive guest satisfaction, team engagement, and financial success. The Chef de Cuisine must ensure that every menu item is prepared safely, according to recipe, and to the highest possible standard. This individual must be able to effectively delegate responsibilities, maximize productivity, and build strong relationships with team members, vendors and guests. In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety, as well as occupational safety guidelines. In order to be successful, a Chef de Cuisine must possess a vast knowledge of culinary techniques, restaurant management, business leadership and food safety regulations. Work Duties Lead all culinary functions within the restaurant kitchens Meet or exceed financial goals while achieving all food quality and customer satisfaction objectives Create and execute menus and menu items as necessary Work closely with vendors to ensure quality and appropriate cost of all ingredients Maintain high standards of cleanliness and safety within the kitchen Ensure the consistent high quality of all menu items Ensure food safety regulations and procedures are followed at all times Ensure special dietary and/or allergy needs are met when necessary Interview, select, train and develop talented culinary team members Provide continuous training and development to the culinary and restaurant team Ensure team members are scheduled appropriately Coach and counsel team members as necessary to ensure quality, consistency, and safety Recognize team members for high achievement Delegate responsibilities to chefs and team members as appropriate Consistently communicate all necessary information to the culinary team Work closely with all other leaders and team members and display good teamwork Follow the Disney 5-Keys Basics, Service Basics and Company Guidelines at all times All other tasks as assigned NOTE: This Job Description is subject to change at any time

Prato, an Italian-inspired cornerstone of the Park Lights Hospitality portfolio, is seeking a visionary and skilled Sous Chef to join our Culinary Team. This role is integral to maintaining Prato's exceptional standards while preparing for a future of national expansion. As Executive Sous Chef, you will not only assist the Executive Chef in daily kitchen operations but also play a pivotal role in the optimization and growth of Prato's BOH systems and infrastructure. As Sous Chef, you will serve as a positive leader, inspiring our Culinary Team while collaborating closely with FOH Management to deliver exceptional guest experiences and uphold Prato's nationally recognized reputation and unwavering customer loyalty. You'll contribute to the ongoing remodel of our kitchen, ensuring that the design and functionality align with operational efficiency, while also supporting the Executive and Culinary Teams with Prato's ambitious growth strategy. This position offers a unique opportunity to impact both the immediate success of Prato and its long-term vision. __________________________________________________________________________________________ Key Responsibilities: Kitchen Operations & Culinary Excellence: Maintain consistency and excellence in food presentation, taste, and portioning, setting a standard of culinary quality. Collaborate with the Culinary Team and Executive Chef to develop innovative Italian-inspired dishes that reflect Prato's identity while utilizing premium ingredients. Lead daily kitchen operations, ensuring seamless execution during service and fostering a positive, team-oriented environment. Project Management & BOH Optimization: Assist in project managing the kitchen remodel, ensuring all updates are designed to optimize BOH efficiency and align with future growth objectives. Support the Executive Team in collaborating with architects, designers, and contractors, providing insight on BOH operational needs and best practices. Assist in developing and refining BOH systems and workflows to enhance productivity, streamline processes, and prepare for multi-location scalability. Team Development & Leadership: Recruit, train, and mentor kitchen staff, building a culture of collaboration, growth, and positivity. Foster a learning environment that emphasizes professional development, continuous improvement, and adherence to Prato's values. Strategic Contribution & Growth Preparation: Partner with Senior Leadership to prepare the Culinary Team for significant national expansion, ensuring operational readiness and scalability. Support the establishment of standardized recipes, training materials, and operational guidelines to ensure consistency across future locations. Work closely with the General Manager and Restaurant Management Team to achieve financial goals, optimize guest satisfaction, and maintain Prato's industry-leading reputation. Preferred Qualifications: Minimum 5 years of progressive culinary experience with reputable hospitality companies or brands. Proven experience as a Sous Chef or higher in a high-volume, upscale dining environment, preferably 250+ covers per day. Demonstrated success in managing or contributing to operational optimization projects. Strong leadership skills with the ability to inspire and motivate a diverse team. In-depth knowledge of Italian cuisine, culinary techniques, and kitchen management principles. Excellent organizational, communication, and project management skills. Experience with Microsoft 365, Restaurant 365 or equivalent, and restaurant-centric scheduling, invoicing, and inventory applications and platforms. Ability to adapt and thrive in a fast-paced, high-pressure environment while maintaining professionalism. Flexible schedule, including nights, weekends, and holidays, and the ability to frequently lift/move 50 lbs. __________________________________________________________________________________________ Benefits: Competitive salary commensurate with experience plus a quarterly incentive performance bonus package. Comprehensive benefits package, including health insurance and paid time off. Opportunities for professional development and career growth within a rapidly expanding hospitality company. A unique chance to shape the future of Prato's culinary operations and contribute to the brand's national expansion. __________________________________________________________________________________________ At Prato, we are committed to genuine hospitality, inspired food and beverages, and supporting our team to deliver exceptional guest experiences. Join us in preparing Prato for the next chapter of its journey, and leave your mark on a growing, dynamic brand. Please send your resume with professional references to *******************

Orlando Resort at Championsgate The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river. Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match. Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food. Responsibilities Hire, train, supervise, motivate, mentor, schedule and discipline all banquet department associates. Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department. Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly. Ensure all banquet department equipment is in full working order. Ensure an adequate supply of all products prepared on a timely basis. Establish standard recipes and ensure the compliance with them. Perform job functions with attention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through. To be a clear thinker, remain calm and resolve problems using good judgment. Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Consistently check line plating and quality, spot check outlets to ensure SOP's are being followed. Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend. Create weekly associate schedules to be approved by Executive Chef. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned by hotel management and staff. Oversee the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards. Maintain ample staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier Assure that purchases are being made according to BEO specifications and business demands Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality. Assure that only the quantities of items scheduled for use are requisitioned from the storeroom. Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & Seafood scraps are properly utilized Provide variety in menu preparation; within budgetary limitations Qualifications Attention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through. To be a clear thinker, remain calm and resolve problems using good judgment. Ability to instill safety and sanitation habits in all employees. Teach and mentor associates the importance of consistency in preparation and presentation. Experienced in large scale event production techniques. Maintain cleanliness of work area at all times. 3-5 years minimum high volume banquet related experience is required. 2 years minimum supervisory related job experience is required. Culinary related education is preferred but not required. Must have State of Florida food safety certification. Keep walk-in, prep area and equipment up to Health Department standards at all time. Demonstrate personal ownership to tasks and follow through to achieve the required results. Use a "hands-on" approach to management. Abilities to inspire, train, and develop people for promotion. Experience communicating, training, and managing multi-lingual staffs. Experience training and cross-training employees. Instill a guest service attitude in all employees. Instill a "can-do" attitude in employees. Coach employees how to resolve and de-escalate conflicts. Instill a calm, organized approach in all situations. Helps to manage wages, productivity and expenses in accordance with business demand. Supervises banquet kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Plans and manages food quantities and plating requirements for all banquet functions. Assists Executive Chef and Executive Sous Chef with kitchen operations as necessary. Performs all duties of kitchen associates as required. Recognizes superior quality products, presentations and flavor. Maintains food preparation handling and correct storage standards. Estimates daily Banquet Event Order production needs; communications production needs to key personnel. Maintains purchasing, receiving and food storage standards. Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations. Coordinates banquet production and plating with the Banquet Captains Supports procedures for food & beverage portion and waste controls. Follows proper handling and HACCP procedures of all food products. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Physical Requirements: Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds. Ability to work standing up in a confined area for long periods of time in order to perform the essential functions Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures Exposure to food and beverage hazardous cleaning chemicals Exposure to food items and beverages Tools & Equipment: Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, dough sheeter, proofer. Ovens, grills, stoves, flat tops, salamanders Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

Job Description Elevated Eats by Chef Juvon in Sanford, FL is looking for 2 servers/waitstaff to join our team. Our ideal candidate is a self-starter, ambitious, and reliable. We are located in Sanford. This position is only for every Saturday & Sunday and some Thursdays and Fridays. Please note you are required to have previous eggcperience in serving in restaurants and have reliable transportation, not including Uber/Lyft, or bus & train or must live in the area. This restaurant is outdoor seating only. Please note that this is not a full-time or part-time position and is more considered a per diem position. Benefits: 3 forms of Insurance. Requirements would need to be fulfilled. 50% off on meals Responsibilities Setting the table Wine bottle opening and pouring eggcperience Presenting the menu and helping guest Delivering food to tables Carrying food trays Delivering a great guest eggcperience Great communications with Chef and or kitchen staff Being able to adopt And other duties that may be ask of Qualifications Ability to listen and communicate effectively MUST LIVE IN THE VICINITY OF RESTAURANT 1305 S. PARK AVE Able to multitask efficiently Strong organizational skills Strong out going personality Experience as a Server in banquets or Fine dining We are looking forward to receiving your application. Thank you. PLEASE make sure you reply the the questions on application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

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

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Orlando. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.