Executive chef jobs in Fort Myers, FL

Full-time Description WORK in PARADISE: Ranked #5 of the Best Hotels & Resorts in Florida and the only Naples Resort in the Top 20. LaPlaya Beach and Golf Resort, located directly on the beautiful Gulf of Mexico, offers excellent career opportunities to caring hospitality professionals who provide the finest services in Naples. The JOB: Chef de Cuisine/Executive Chef, Baleen If you are a culinary leader looking for a new opportunity, LaPlaya's fine dining restaurant, Baleen is seeking a Chef de Cuisine/Executive Chef to manage all aspects of the kitchen operation. This is an excellent opportunity for the skilled CDC/Executive Chef to showcase their culinary talents by creating memorable cuisine experiences our guests have come to expect. Below are just a couple of great attributes that this position offers and requires: Requirements 3-5 years experience in a high-volume luxury hotel, resort, restaurant or banquet operation with a focus on fine dining Ability to manage a fine dining, high volume kitchen Skilled in training team members on new menu options Completion of a technical culinary education or apprenticeship program; Certificate in Culinary Arts preferred Food service permit or valid health/food serve safe certification Experience with various cooking methods and procedures Familiar with industry best practices Our CULTURE: The passion of our people is our greatest asset. LaPlaya Beach and Golf Resort is a part of Noble House Hotels and Resorts offering a collection of luxury hotels and resorts. As we provide our guests and members with exceptional service and most memorable experiences, we look for team members who share our core values of Caring, Integrity and Respect. Unique Hotels attract Unique People. If you are passionate about being your best self, doing the right thing, bringing your natural smile and having fun, then we hope you become a member of our LaPlaya Family. LaPlaya Beach and Golf Resort is deeply committed to Diversity, Equity, and Inclusiveness: LaPlaya Beach and Golf Resort encourages individuals of all ethnic, racial, and socioeconomic backgrounds to apply for this position. We are committed to maximizing the diversity of our organization, as we want to engage all those who can contribute to this effort. LaPlaya Beach and Golf Resort is committed to providing equal employment opportunities to all qualified individuals and does not discriminate on the basis of race, color, ethnicity, religion, sex, gender, gender identity and expression, sexual orientation, national origin, disability, age, marital status, veteran status, pregnancy, parental status, genetic information or characteristics (or those of a family member) or any other basis prohibited by applicable law. The OFFER: In return, you are rewarded with a competitive compensation package including medical/dental/vision/LTD/STD and life insurance benefits, PTO, 401k, complimentary meals, Resort discounts, flexible scheduling, company provided training and certifications, tuition reimbursement and much more. Come and be a part of the excitement and spend every day in sunny paradise! Salary Description Starting at $95K

DineAmic Hospitality is seeking an Executive Sous Chef. The Executive Sous Chef is responsible for the successful management of a restaurant's kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Sous Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Sous Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. GENERAL FUNCTIONS + RESPONSIBILITIES Culinary Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic. Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program) Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability Maintain departmental budget expectations Assist company efforts to optimize labor & product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Oversee the purchase and ordering of all food products and supplies for the restaurant. Ensure daily product orders are taking place Track high-cost items according to standing operating procedure. Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety Ensure BOH employees understand and adhere to sanitation/safety guidelines. Coordinate proper food storage according to standard operating procedure and health and safety guidelines Work safely in a confined, crowded space of variable noise and temperature levels Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces. Wear a hair restraint while on duty. Wash hands regularly, according to guidelines. Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. REQUIREMENTS Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred Proven experience creating a safe work environment incorporating teamwork and professional development Ability to efficiently identify issues and problem solve Commitment to quality, accuracy, timeliness, and results The ability to handle stress in a productive way as well as the ability to delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification Core Competencies Accountability Adaptability Communication Skills Emotional Intelligence Integrity Personal Development Professionalism Self-Management Teamwork and Collaboration Technical Proficiency with computers and POS systems Physical Demands & Work Environment Must be able to stand, walk, bend, and lift up to 40 pounds without assistance. Must be able to perform repetitive motions, such as chopping, stirring, and plating food. Ability to work in a hot, noisy, and fast-paced kitchen environment for long periods. Ability to work extended hours including nights and weekends, and the ability to work efficiently during peak service periods. Work is performed primarily in a commercial kitchen with exposure to high temperatures, noise, and sometimes slippery or uneven surfaces. Must be able to navigate through tight spaces and be comfortable working in confined areas. We participate in E-Verify to confirm the employment eligibility of all newly hired employees. DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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

About The Club at Mediterra The Club at Mediterra is one of the most highly regarded private clubs in the country, consistently recognized for its exceptional culinary program, world-class amenities, and member-focused culture. Our team embodies collaboration, creativity, respect, and a relentless commitment to excellence. Joining Mediterra means becoming part of a supportive, passionate culinary family that takes pride in elevating every detail. This is a rare opportunity to lead a thriving pastry program at an elite, forward-thinking club that values innovation, teamwork, and professional growth. Position Summary The Executive Pastry Chef is responsible for overseeing all pastry and bakery operations across the club, including à la carte dining, banquets, special events, member experiences, gourmet retail items, and seasonal offerings. This leader will set the creative vision, maintain the highest standards of quality, mentor a developing pastry team, and collaborate closely with the Director of Culinary Operations to continually elevate the club's culinary identity. The Executive Pastry Chef, under the direction of the Director of Culinary Operations, is responsible for preparing quality pastry and baked items for the club restaurants, banquets, beach club, and special events. Ideal candidate is a highly motivated, passionate, visionary, energetic culinary team member. This professionally trained or experienced individual will be capable of performing assigned duties independently. The Executive Pastry Chef will participate in menu planning for dessert items along with creating new and unique items. Staying up to date with current trends, techniques, and modern plating is essential. The Pastry Chef will be responsible for the following but not limited to breakfast pastries, cakes, tortes, tarts, pies, mousses, verrines, breads, ice cream, and other items requested by the membership. Requirements Key Responsibilities Leadership & Culture * Lead, inspire, and develop the pastry team, fostering a culture of learning, consistency, and pride. * Uphold and model the club's values of professionalism, respect, and teamwork. * Work collaboratively with the culinary and front-of-house leadership to support club-wide success. * Menu Development & Creativity * Create seasonal, innovative, and member-focused dessert menus for all dining venues. * Design and execute high-end plated desserts, breads, breakfast pastries, amenities, showpieces, and event-related pastry needs. * Develop unique holiday, club tradition, and special-event pastry offerings. * Operations & Execution * Oversee day-to-day pastry production across all outlets. * Ensure consistent quality, portioning, and presentation standards. * Maintain sanitation, safety, and organizational excellence within all pastry areas. * Financial & Administrative * Manage ordering, inventory, and cost controls for pastry and bakery operations. * Contribute to budgeting, forecasting, and operational planning. * Maintain productive vendor relationships and source premium ingredients thoughtfully. Qualifications * 5+ years of progressive pastry leadership experience; private club, luxury resort, fine dining, or high-volume event background preferred. * Strong foundation in classic and modern pastry techniques, bread baking, chocolate work, and artistic presentation. * Proven leadership ability with a passion for mentoring and team development. * Exceptional organizational skills, time management, and attention to detail. * Ability to thrive in a collaborative, high-performance, member-focused environment. * High-end private club experience level preferred but not required * ACF Certification a plus * Degree in pastry studies or pastry apprenticeship preferred * Must be willing to work flexible schedule, including nights, weekends and holidays * Previous baking from scratch experience is required, and a good understanding of time and product management is paramount * Ability to understand, and execute banquet event orders and written directions * Must be a professional dedicated to the craft, possess a willingness to learn and experiment with modern techniques and presentations * Willingness to assist in all aspects of the culinary department to achieve member satisfaction Why Join Mediterra * Work in a top-ranked, nationally recognized private club * Supportive leadership and an inspiring culinary culture * Opportunity to shape an exceptional pastry program with creative freedom * Competitive compensation and benefits * A team environment where passion, professionalism, and innovation are truly valued Our Partnership with You Salary commensurate with experience; Annual Performance Incentive, Benefits Package includes health, vision, dental insurance, 401(k) matching, Paid Time Off (PTO), Paid Holidays, Short and Long-Term Disability, Life Insurance, ACF membership, and Continued Education assistance. The Club at Mediterra is proud to be the nation's first residential club to earn a 2 Star Green Restaurant certification and be designated a Blue Zone employer and one of Southwest Florida's leading companies. To learn more about this job opportunity and to apply, visit the Careers Section on our website: ******************************* The Club at Mediterra is a Drug-Free and Equal Opportunity Employer. This organization participates in E-Verify.

Job Description Fiddler's Creek Club and Spa, an upscale private club known for exceptional dining and member-focused hospitality, is seeking a highly skilled and creative Pastry Chef to lead our pastry operations. This role is responsible for designing, producing, and overseeing all desserts, baked goods, and specialty pastry items for à la carte dining, tasting menus, banquets, special events. The ideal candidate is both an artist and a leader-an expert technician with a passion for quality, presentation, and creativity. Key Responsibilities Develop and execute high-quality dessert menus for daily service, holiday events, banquets, and special functions. Create visually stunning, well-balanced pastries, breads, chocolates, and plated desserts aligned with the club's upscale standards. Manage all pastry production, ensuring consistency, flavor excellence, and impeccable presentation. Lead, train, and mentor pastry team members; provide guidance on techniques, recipes, and kitchen professionalism. Oversee pastry inventory, ordering, and cost control to meet budgetary goals without sacrificing quality. Ensure all pastry kitchen areas maintain the highest standards of cleanliness, food safety, and sanitation. Collaborate with the Executive Chef and culinary leadership on menu development, tastings, and seasonal updates. Execution of ala carte dinner service plating. Stay current on pastry trends, techniques, and industry best practices, integrating fresh ideas into the club's culinary program. Prepare specialty items for member events, weddings, and high-profile occasions requiring custom pastry work. Maintain accurate recipe documentation and production schedules. Qualifications Formal culinary or pastry arts education preferred Minimum 4-5 years professional pastry experience in a fine-dining, luxury hotel, resort, restaurant or private club environment. Demonstrated mastery of pastry and baking techniques, including plated desserts, sugar artistry, chocolate work, ice creams, laminated doughs and artisan breads. Strong leadership and communication skills with the ability to train and inspire a team. Exceptional attention to detail, creativity, and a commitment to excellence. Ability to manage and execute simultaneous events and ala carte service needs. Knowledge of food cost management, ordering systems, and inventory control. ServSafe or equivalent food safety certification required. Physical Requirements Ability to stand for extended periods and work in a fast-paced, high-heat environment. Must be able to lift up to 40 pounds. Flexible schedule including early mornings, evenings, weekends, holidays, and special events. Why Join Fiddler's Creek Club and Spa? Work in a prestigious, member-focused culinary environment with high standards and creative freedom. Competitive compensation and benefits package. Supportive leadership team and opportunities for growth and professional development. Access to premium ingredients, equipment, and resources to elevate your craft. About Fiddler's CreekFor over 40 years, Gulf Bay Group of Companies has been at the forefront of developing some of the most prestigious and successful luxury residential properties in Southwest Florida. Since that time, Gulf Bay has successfully completed 16 luxury properties along a 1.5± mile stretch of Gulf-front land within Pelican Bay, earning the designation as the “Creator of the Pelican Bay Skyline.” In addition to its history in Pelican Bay, other award-winning developments include The Brittany on Park Shore beach, Marco Beach Ocean Resort and the 4,000± acre luxury master-planned community of Fiddler's Creek. Gulf Bay's completed and under development build-out market value of luxury residential properties is valued in excess of $12 billion.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You'll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment. Compensation: Commensurate with experience, up to $60,000 / year. What we offer Quality of life - most of our restaurant's team members are out before 9pm Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law. A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones How you will make an impact Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef's absence, including staffing, food production, utility management, and kitchen sanitation Manages daily kitchen production and food preparation to ensure timely service of resident meals Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What you will need Minimum of 3 years full-service experience required Minimum of 6 months supervisory and coaching experience required Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Siena Lakes is a vibrant continuing care retirement community located in North Naples, Florida. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Siena Lakes helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Job Description At Grappino, we pride ourselves on delivering a remarkable dining experience that showcases the finest ingredients and culinary craftsmanship. Our dynamic team is committed to creating delicious dishes that delight our guests and foster a warm and inviting atmosphere. We are looking for a talented and dedicated Line Cook to join our kitchen team. As a Line Cook, you will play a crucial role in our kitchen operations, working alongside the culinary team to prepare and serve high-quality dishes in a timely manner. You will be responsible for maintaining a clean and organized kitchen while ensuring that all food safety and sanitation standards are met. Line Cook Line Cooks efficiently and consistently produce the highest quality menu items. Line cooks take full ownership for the daily preparation and execution of food items in their station. Line cooks follow recipes, procedures, and presentation standards consistently to ensure the best possible product is produced and executed. Line Cooks are team players that assist one another and work with the service team to exceed our guests' expectations and to provide them with nothing less than extraordinary dining experiences. Two years of experience in Italian restaurants Line cook/Restaurant experience preferred... Sous Chefs Lead and manage the restaurants B.O.H. operations in partnership with the Corporate Chef to offer a world-class culinary experience, ensure concept vision and standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the Kitchen; ensure the kitchen operates efficiently and profitably. Two years of fine dining Sous Chef/ restaurant experience preferred... Our team members enjoy the following benefits - Advancement opportunities (70% of managers/chefs promoted from within) - Great Culture - Dining Discount - And More! To apply send us your resume or please visit our restaurant or website... Essential Functions -Ensures quality by properly rotating perishable and non-perishable products. -Helps maintain food cost by limiting kitchen waste and through the efficient use of all products. -Sets up station according to restaurant guidelines. -Prepares all food items consistently and as directed in a sanitary and timely manner. -Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant. -Performs regular line checks. -Observes and tests food to determine if cooked properly. -Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job. -Restocks all items as needed throughout shift. -Must maintain a clean, sanitary and organized work environment. -Has understanding and knowledge of how to properly use and maintain all equipment in station. -Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. -Substitutes for or assists other cooks during rush periods or as needed. -Communicates any product or other issues to Chef and team immediately. -Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time. Required Skills -Ability to execute professional cooking and service standards. -Proficient knife handling and sharpening skills. -Understanding and knowledge of safety, sanitation and food handling procedures. -Previous prep or line cook experience. -Requires attention to detail in completing tasks. -Ability to actively listen- giving full attention, understanding, asking questions as appropriate. -Ability to accept feedback and work calmly and effectively under pressure. -Ability to take direction and to work in a team environment. -Must have problem solving abilities, time management skills and be self-motivated. -Commitment to quality service, and food and beverage knowledge. -Ability to physically handle knives and other sharp, heavy or potentially dangerous items. -Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. -Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment. -This position will spend 100% of the time standing, walking and climbing stairs with food items and dishes. -Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water. -Regular exposure to conditions that could lead to minor injuries such as cuts and burns. -Must be able to work efficiently in a limited space. -Must be able to work at a fast pace for an extended period of time. -Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. -Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. -Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability and visual acuity.

Job DescriptionDescription: “There are no strangers here, only friends we have yet to meet.” - Frank Oakes Why Join Us? Career Growth: Start as an apprentice and grow into a skilled! Your growth is our mission! Employee Discounts: Enjoy discounts on our delicious organic food-both dining and groceries. Community & Culture: Be part of a positive and supportive Family that values diversity and growth. Work-Life Balance: We offer paid vacation time to help you relax and recharge. Referral Rewards: Bring your talented friends along and earn rewards for helping us grow! Join the Culinary Movement at Seed to Table - Now Hiring Sous Chefs! At Seed to Table, we're redefining what a kitchen can be. More than a restaurant, we're a culinary destination powered by organic ingredients, creative minds, and a relentless pursuit of excellence. Our kitchen thrives on passion, innovation, and precision.Requirements: Essential Job Functions: Supervise and support daily kitchen operations to ensure smooth, efficient service Prepare, cook, and plate dishes consistently according to quality and presentation standards Lead by example, guiding and training kitchen staff to maintain high performance and professionalism Ensure all food safety, sanitation, and cleanliness standards are followed at all times Assist with inventory control. Collaborate on menu planning and contribute creative input for seasonal or specialty items Maintain strong communication with the culinary team and front-of-house staff Stay calm and organized under pressure in a high-volume, fast-paced kitchen environment Qualifications: Must be 18 years or older. Proficiency in English is required; Spanish skills are a plus. Non-slip shoes are required for safety (not provided). Legal authorization to work in the United States. Reliable transportation is a must. Physical Requirements Ability to stand and walk for extended periods Must be able to lift and carry up to 50 lbs regularly Frequent bending, reaching, twisting, and kneeling throughout the shift Comfortable working in a hot, fast-paced kitchen environment with exposure to steam, flames, and cleaning agents Manual dexterity to safely handle knives, tools, and kitchen equipment Clear vision and hearing to ensure safety, accuracy, and effective communication Ability to climb step stools or ladders as needed Must be able to work on weekends, holidays, and flexible shifts as scheduled Stay Connected Follow us on social media to stay updated on the latest news, events, and job openings at Seed to Table: Seed to Table Website Seed to Table Facebook Seed to Table Instagram Seed to Table TikTok Seed to Table YouTube Seed to Table LinkedIn Equal Opportunity Statement Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive.

, pay will be variable by location - See additional job details and benefits below The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression * Restaurant Managers receive competitive salary & quarterly bonus eligibility * Eligibility for medical, dental, and vision benefits * Company-paid Short-Term Disability and Life Insurance * 2 weeks paid vacations and up to 5 flex days in your first year * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * After one year of service Company 401(k) with a match up to 120% on the first 6% of salary Company paid Retirement Plus Benefits Darden Employee Stock Purchase program * Discount program for 1,000 of merchants

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE You have 2+ years of high volume culinary/hospitality experience You have a current food handler's card and other certification as required by federal/state/local law You have knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

SEMINOLE CASINO HOTEL IMMOKALEE Hiring smiling faces and happy personalities! Only a 30-minute drive from Daniels & SR 82, a 25-minute drive from LaBelle, or a 40-minute drive from I-75 and Immokalee Rd. At Seminole Immokalee Casino and Hotel, we have 3 restaurants, 4 bars, 24/7 hours, no last call, the party never stops! * All employees eat free on shift in our dining room! * Weekly pay, bonus eligibility, and the best benefit package in SWFL! * Advancement and training opportunities galore, where 1 out of every 12 employees are promoted each year! In 2024 Seminole Gaming / Hard Rock International were selected as a US Best Managed company for the fourth consecutive year. Seminole Hard Rock ranked #20 of 500 Best Places to Work by Forbes in 2021. We believe in making "More in Paradise" for our guests that travel to us from all over the world. Come see why our team members stay for 7 years on average, experience our family environment, and positive and fun work culture! "Feel the Vibe" is one of our core values; does your current job offer all this and more?! With casinos and hotels in over 70 countries, this is your foot in the door to the Seminole Hard Rock family of companies, transfer anywhere in the world, Get In and Get Moving! OUR COMMITMENT TO SERVICE: We don't have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current and future Guests. Responsibilities Responsible for scheduling employees. * Consults employees on daily responsibilities, following their progress in completing tasks time-frame allotted to ensure proper production. * Controls production levels in order to minimize waste and advising Chef of progress. * Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation. * Ensure all food is prepared in accordance with operation standards. * Interact with guest as much as possible to create a memorable experience. * Assist other line employees with daily responsibilities. * Strive to eliminate over-production and over-purchasing. * Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability. * Ensure that production and storage areas are maintained in accordance with city and state health department codes. * Promotes positive public/employee relations at all times. * Maintains a clean, safe, hazard-free work environment within area responsibility. * Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying * appropriate managers of concerns and observations. * Demonstrate actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication. * Ensure prompt and discreet notification to managers and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations. * Perform other duties as assigned. Qualifications A minimum of five (2) years experience as a Sous Chef or restaurant Chef highly preferred. * Two (2) year culinary arts degree preferred but not required. * High volume work experience. * Must be able to analyze Food and Beverage data. * Proven ability to reduce food costs. * Must have strong administrative skills and computer skills. * Must be able to demonstrate and deliver a high level of service to our guests. * Have strong verbal and written communication skills. * Has ability to lead and develop a cohesive culinary team. * Can interface effectively with FOH staff to produce a positive guest experience. WORK ENVIRONMENT * While performing the duties of this job, team member is regularly required to stand, walk, and demonstrate high-mobility for a majority of the shift. * Will also regularly: speak and listen to internal and external customer directions or orders in an atmosphere of varying background noise; transit across surfaces that may alternate between carpeted and hard surfaces; walk through slippery surfaces and/or sloping floors or stairs; use hands to finger, handle or feel small objects such paper or cloth; and reach with hands and arms overhead and from side to side. * Specific vision abilities required by this job include close, distance, color, peripheral vision and depth perception. Will often transit between brightly lit and dimly lit areas, including flashing lights and computer or TV screens. * Position requires bending, lifting and carrying supplies and equipment up to 20 pounds, will be required to use, push and pull wheeled hand-carts or other equipment weighing in excess of 100 lbs. * Will regularly bend, stoop, kneel, and twist at the waist. May occasionally be exposed to bodily fluids, pet or service animals, and strong odors. * Will regularly be exposed to tobacco and other second hand smoke. * May occasionally use de-escalation techniques to resolve customer conflict. * Will be required to assist in customer evacuation in case of emergency. CLOSING The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming's employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: * Credit Check * Criminal Background Check * Drug Screen DISCLAIMER While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). #hiringimmediately

The Club at Mediterra is one of the most highly regarded private clubs in the country, consistently recognized for its exceptional culinary program, world-class amenities, and member-focused culture. Our team embodies collaboration, creativity, respect, and a relentless commitment to excellence. Joining Mediterra means becoming part of a supportive, passionate culinary family that takes pride in elevating every detail. This is a rare opportunity to lead a thriving pastry program at an elite, forward-thinking club that values innovation, teamwork, and professional growth. Position Summary The Executive Pastry Chef is responsible for overseeing all pastry and bakery operations across the club, including à la carte dining, banquets, special events, member experiences, gourmet retail items, and seasonal offerings. This leader will set the creative vision, maintain the highest standards of quality, mentor a developing pastry team, and collaborate closely with the Director of Culinary Operations to continually elevate the club's culinary identity. The Executive Pastry Chef, under the direction of the Director of Culinary Operations, is responsible for preparing quality pastry and baked items for the club restaurants, banquets, beach club, and special events. Ideal candidate is a highly motivated, passionate, visionary, energetic culinary team member. This professionally trained or experienced individual will be capable of performing assigned duties independently. The Executive Pastry Chef will participate in menu planning for dessert items along with creating new and unique items. Staying up to date with current trends, techniques, and modern plating is essential. The Pastry Chef will be responsible for the following but not limited to breakfast pastries, cakes, tortes, tarts, pies, mousses, verrines, breads, ice cream, and other items requested by the membership. Requirements Key Responsibilities Leadership & Culture Lead, inspire, and develop the pastry team, fostering a culture of learning, consistency, and pride. Uphold and model the club's values of professionalism, respect, and teamwork. Work collaboratively with the culinary and front-of-house leadership to support club-wide success. Menu Development & Creativity Create seasonal, innovative, and member-focused dessert menus for all dining venues. Design and execute high-end plated desserts, breads, breakfast pastries, amenities, showpieces, and event-related pastry needs. Develop unique holiday, club tradition, and special-event pastry offerings. Operations & Execution Oversee day-to-day pastry production across all outlets. Ensure consistent quality, portioning, and presentation standards. Maintain sanitation, safety, and organizational excellence within all pastry areas. Financial & Administrative Manage ordering, inventory, and cost controls for pastry and bakery operations. Contribute to budgeting, forecasting, and operational planning. Maintain productive vendor relationships and source premium ingredients thoughtfully. Qualifications 5+ years of progressive pastry leadership experience; private club, luxury resort, fine dining, or high-volume event background preferred. Strong foundation in classic and modern pastry techniques, bread baking, chocolate work, and artistic presentation. Proven leadership ability with a passion for mentoring and team development. Exceptional organizational skills, time management, and attention to detail. Ability to thrive in a collaborative, high-performance, member-focused environment. High-end private club experience level preferred but not required ACF Certification a plus Degree in pastry studies or pastry apprenticeship preferred Must be willing to work flexible schedule, including nights, weekends and holidays Previous baking from scratch experience is required, and a good understanding of time and product management is paramount Ability to understand, and execute banquet event orders and written directions Must be a professional dedicated to the craft, possess a willingness to learn and experiment with modern techniques and presentations Willingness to assist in all aspects of the culinary department to achieve member satisfaction Why Join Mediterra Work in a top-ranked, nationally recognized private club Supportive leadership and an inspiring culinary culture Opportunity to shape an exceptional pastry program with creative freedom Competitive compensation and benefits A team environment where passion, professionalism, and innovation are truly valued Our Partnership with You Salary commensurate with experience; Annual Performance Incentive, Benefits Package includes health, vision, dental insurance, 401(k) matching, Paid Time Off (PTO), Paid Holidays, Short and Long-Term Disability, Life Insurance, ACF membership, and Continued Education assistance. The Club at Mediterra is proud to be the nation's first residential club to earn a 2 Star Green Restaurant certification and be designated a Blue Zone employer and one of Southwest Florida's leading companies. To learn more about this job opportunity and to apply, visit the Careers Section on our website: ******************************* The Club at Mediterra is a Drug-Free and Equal Opportunity Employer. This organization participates in E-Verify.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

At Grappino, we pride ourselves on delivering a remarkable dining experience that showcases the finest ingredients and culinary craftsmanship. Our dynamic team is committed to creating delicious dishes that delight our guests and foster a warm and inviting atmosphere. We are looking for a talented and dedicated Line Cook to join our kitchen team. As a Line Cook, you will play a crucial role in our kitchen operations, working alongside the culinary team to prepare and serve high-quality dishes in a timely manner. You will be responsible for maintaining a clean and organized kitchen while ensuring that all food safety and sanitation standards are met. Line Cook Line Cooks efficiently and consistently produce the highest quality menu items. Line cooks take full ownership for the daily preparation and execution of food items in their station. Line cooks follow recipes, procedures, and presentation standards consistently to ensure the best possible product is produced and executed. Line Cooks are team players that assist one another and work with the service team to exceed our guests' expectations and to provide them with nothing less than extraordinary dining experiences. Two years of experience in Italian restaurants Line cook/Restaurant experience preferred... Sous Chefs Lead and manage the restaurants B.O.H. operations in partnership with the Corporate Chef to offer a world-class culinary experience, ensure concept vision and standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the Kitchen; ensure the kitchen operates efficiently and profitably. Two years of fine dining Sous Chef/ restaurant experience preferred... Our team members enjoy the following benefits - Advancement opportunities (70% of managers/chefs promoted from within) - Great Culture - Dining Discount - And More! To apply send us your resume or please visit our restaurant or website... Essential Functions -Ensures quality by properly rotating perishable and non-perishable products. -Helps maintain food cost by limiting kitchen waste and through the efficient use of all products. -Sets up station according to restaurant guidelines. -Prepares all food items consistently and as directed in a sanitary and timely manner. -Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant. -Performs regular line checks. -Observes and tests food to determine if cooked properly. -Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job. -Restocks all items as needed throughout shift. -Must maintain a clean, sanitary and organized work environment. -Has understanding and knowledge of how to properly use and maintain all equipment in station. -Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. -Substitutes for or assists other cooks during rush periods or as needed. -Communicates any product or other issues to Chef and team immediately. -Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time. Required Skills -Ability to execute professional cooking and service standards. -Proficient knife handling and sharpening skills. -Understanding and knowledge of safety, sanitation and food handling procedures. -Previous prep or line cook experience. -Requires attention to detail in completing tasks. -Ability to actively listen- giving full attention, understanding, asking questions as appropriate. -Ability to accept feedback and work calmly and effectively under pressure. -Ability to take direction and to work in a team environment. -Must have problem solving abilities, time management skills and be self-motivated. -Commitment to quality service, and food and beverage knowledge. -Ability to physically handle knives and other sharp, heavy or potentially dangerous items. -Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. -Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment. -This position will spend 100% of the time standing, walking and climbing stairs with food items and dishes. -Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water. -Regular exposure to conditions that could lead to minor injuries such as cuts and burns. -Must be able to work efficiently in a limited space. -Must be able to work at a fast pace for an extended period of time. -Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. -Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. -Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability and visual acuity.

Job DescriptionDescription: “There are no strangers here, only friends we have yet to meet.” - Frank Oakes Why Join Us? Career Growth: Start as an apprentice and grow into a skilled! Your growth is our mission! Employee Discounts: Enjoy discounts on our delicious organic food-both dining and groceries. Community & Culture: Be part of a positive and supportive Family that values diversity and growth. Work-Life Balance: We offer paid vacation time to help you relax and recharge. Referral Rewards: Bring your talented friends along and earn rewards for helping us grow! Join the Culinary Movement at Seed to Table - Now Hiring Sous Chefs! At Seed to Table, we're redefining what a kitchen can be. More than a restaurant, we're a culinary destination powered by organic ingredients, creative minds, and a relentless pursuit of excellence. Our kitchen thrives on passion, innovation, and precision. Requirements: Essential Job Functions: Supervise and support daily kitchen operations to ensure smooth, efficient service Prepare, cook, and plate dishes consistently according to quality and presentation standards Lead by example, guiding and training kitchen staff to maintain high performance and professionalism Ensure all food safety, sanitation, and cleanliness standards are followed at all times Assist with inventory control. Collaborate on menu planning and contribute creative input for seasonal or specialty items Maintain strong communication with the culinary team and front-of-house staff Stay calm and organized under pressure in a high-volume, fast-paced kitchen environment Qualifications: Must be 18 years or older. Proficiency in English is required; Spanish skills are a plus. Non-slip shoes are required for safety (not provided). Legal authorization to work in the United States. Reliable transportation is a must. Physical Requirements Ability to stand and walk for extended periods Must be able to lift and carry up to 50 lbs regularly Frequent bending, reaching, twisting, and kneeling throughout the shift Comfortable working in a hot, fast-paced kitchen environment with exposure to steam, flames, and cleaning agents Manual dexterity to safely handle knives, tools, and kitchen equipment Clear vision and hearing to ensure safety, accuracy, and effective communication Ability to climb step stools or ladders as needed Must be able to work on weekends, holidays, and flexible shifts as scheduled Stay Connected Follow us on social media to stay updated on the latest news, events, and job openings at Seed to Table: Seed to Table Website Seed to Table Facebook Seed to Table Instagram Seed to Table TikTok Seed to Table YouTube Seed to Table LinkedIn Equal Opportunity Statement Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. $5,000 Sign-On Bonus At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.