Executive chef jobs in Jupiter Farms, FL - 184 jobs

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

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

Now Hiring: Executive Chef for Expanding Restaurant Group We're seeking a high-energy, innovative, and hands-on Executive Chef to lead the kitchen of an exciting new concept from a well-established, rapidly growing restaurant group. This is a unique opportunity for a passionate culinary leader who thrives in a fast-paced environment, is driven by creativity, and excels in both kitchen operations and people management. What You'll Do: • Lead day-to-day kitchen operations with precision and accountability • Oversee scheduling, ordering, inventory management, and vendor relations • Hire, train, and mentor kitchen staff, fostering a positive and high-performing team culture • Develop and execute menu offerings in collaboration with ownership • Ensure compliance with health and safety regulations and maintain top-tier sanitation standards • Drive consistency, quality, and innovation in every plate What We're Looking For: • A motivated, detail-oriented professional with a proven background in culinary leadership • Strong organizational and communication skills • Experience in opening or scaling restaurant concepts is a plus • A true team player who leads by example and inspires excellence Why Join Us? • Be part of a proven restaurant group with tremendous growth opportunities • Help shape and launch a brand-new concept • Competitive salary and room for upward mobility within the company View all jobs at this company

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

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

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

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

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

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

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

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Head Chef - Pompano, FL Department: Operations Reports to: DOO Schedule: 10 hour days - 4 days a week Status: Salary, Full-Time Compensation: Competitive salary, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, providing holistic support for individuals on their recovery journey. Our Pompano facility focuses on Substance use disorder services while emphasizing the importance of nutritious and comforting meals that contribute to the healing process. We strive to create a therapeutic environment, ensuring our clients receive high-quality food service that adheres to their individual dietary needs. Position Overview We are looking for an experienced and passionate Head Chef to lead our kitchen team at the Pompano, FL facility. The Head Chef will be responsible for the overall culinary operations, ensuring the preparation and presentation of balanced meals while fostering a supportive environment for both clients and staff. This role requires strong leadership skills, creativity in menu design, and a commitment to excellence. This is a full-time position with competitive salary and opportunities for professional development. Key Responsibilities Develop and implement seasonal menus that accommodate the dietary requirements of clients while promoting overall wellness Supervise, mentor, and train kitchen staff to uphold food quality and safety standards Ensure efficient kitchen operations, including inventory management, food ordering, and cost control Maintain compliance with health and safety regulations, ensuring a clean and safe working environment Collaborate with clinical and operational teams to cater to special dietary needs and therapeutic meal plans Maintain food temperature logs and ensure quality control measures are consistently followed Foster a positive, team-oriented kitchen environment that values creativity and respect Requirements Required Experience Prior experience in food service within a healthcare setting or large group catering environment is essential. Food Manager Certificate Benefits Boca Recovery Center offers a comprehensive benefits package, including: Health Insurance Retirement Plans Disability Coverage Paid Time Off Continuing Education & Professional Development Opportunities Join Boca Recovery Center and make a meaningful impact through expert, compassionate care in a mission-driven environment focused on recovery and wellness.

Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes to create quality food products. Summary of Essential Job Functions • Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen. • Assist the Executive Chef with personnel functions as directed, e.g. interviewing, training, performance evaluations, resolving problems, providing open communication and recommending discipline and/or termination when appropriate. • Train and supervise kitchen staff in the proper preparation of menu items. • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. • Communicate both verbally and in writing to provide clear direction to staff. • Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with health department regulations. • Adhere to control procedures for cost and quality. • Comply with attendance rules and be available to work on a regular basis. • Perform any other job-related duties as assigned. Abilities Required • Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food products, standard recipes and proper preparation. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100 lbs. on a continuous schedule. Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

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.

Job Description Gary Rack's Farmhouse Kitchen is growing! With our third location opening in Coral Springs in early 2026 and three more planned for the year, we are expanding our leadership family. We are seeking an experienced Sous Chef / Kitchen Manager to join our Boca Raton flagship. This is a critical leadership backfill role designed to provide stability and excellence to our existing operations as our senior team prepares for upcoming grand openings. If you are a culinary professional who thrives in a from-scratch, clean-eating environment, this is your path to long-term growth. What We Offer Competitive Compensation: High base salary + achievable bonus plan. Benefits: Comprehensive medical, dental, and health insurance. Future Planning: 401(k) retirement plan. Work / Life Balance: Paid vacation and a professional, supportive environment. Growth: We are opening 3 new restaurants in 2026; we believe in coaching our team to reach financial success and promoting from within. A Culture of Success: Gary Rack's mission is to better the lives of his employees. We believe in coaching our leaders to achieve financial success, freedom, and stability Key Responsibilities Kitchen Leadership: Oversee daily BOH operations at our Boca Raton location, ensuring the line is execution-ready and our "Just Good Food" standards are met every shift. Seasonal Integrity: Maintain the quality of our 100% from-scratch, locally sourced menu. We focus on the food and take a simple, ingredient-first approach. Team Mentorship: Train and develop our BOH team based on our core values: hard work, dedication, integrity, and honesty. Manage inventory, food costs, and labor to hit profitability targets without compromising our commitment to fresh, modern food. Experience Maker: Help create an inspired and memorable dining experience that mirrors our beliefs about wellness and sustainable dining. Requirements Experience: 2+ years of Kitchen Management experience in a high-volume, casual or upscale-casual environment. Culinary Skill: Proven background in from-scratch and farm-to-table kitchens. Leadership: Strong ability to manage diverse teams and foster a positive workplace culture. Age: Must be at least 21 years of age. Availability: Flexibility to work nights, weekends, and holidays as required by the business. Who We Are At Farmhouse Kitchen, our menus are designed around clean eating. We believe that food should be healthy for your body, the economy, and the environment. We pair in-season ingredients picked with love to create contemporary takes on classic dishes. It doesn't get fresher than us. Gary Rack's Farmhouse Kitchen is an Equal Opportunity Employer.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

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