Executive chef jobs in Key Largo, FL - 336 jobs

Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you're passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Executive Chef - PS MIA The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of culinary excellence, consistency, and efficiency. This individual will serve as a key leader within the culinary team, upholding the company's core values not just in practice but as a living example to all staff. Working closely with the Corporate Chef, the Executive Chef will be instrumental in cultivating a culture of integrity, creativity, and collaboration, while maintaining an unwavering focus on quality, safety, and guest satisfaction. The position reports to the Managing Director of PS DFW and partners closely with the Corporate Chef. Responsibilities & Expectations Manage daily kitchen operations with emphasis on clear communication, effective team management, and resolution of staffing, equipment, and operational issues. Create and Implement policies and procedures and communicate them to the team. Setting agendas, timelines, etc. with team on various projects. Oversee staff scheduling to ensure optimal coverage aligned with operational needs and service standards. Spearheading R&D, menu changes, and weekly special creation. Monitor team performance and lead performance review conversations to ensure accountability, growth, and alignment with PS standards. Prepare and submit monthly financial reports. Collaborate cross-departmentally with the operations to identify and support needs and contribute to seamless guest experiences and team communication. Partner with Talent Acquisition team on the recruitment, selection, and onboarding of culinary team members. Managing par sheets and other documents for the kitchen team. Maintaining vendor relationships and maintenance issue related communications. Delegating prep items to all cooks and assisting the prep schedule as needed. Expediting the flow of food out of the kitchen when present. Ordering inventory throughout the week. Collaborating with the team on specials, seasonal items, etc. EOM inventory count management. Line checks and staff meeting daily to align team on tasks, goals and areas of focus Requirements 5-7 years of progressive experience in a professional kitchen environment preferred, ideally within a fine-dining setting. Degree or diploma from an accredited culinary school or hospitality program, or equivalent experience; minimum education requirement of High school Diploma/GED required. A proven track record of exceptional cooking skills combined with strong kitchen leadership and management experience. Must possess a deep passion for cooking, with creativity, care, and craftsmanship evident in every dish. Proven success in managing high-volume kitchen operations, with preference given to candidates who have experience in fine dining or concept-driven restaurants. Consistently punctual, dependable, and respectful of company policies, setting a strong example for the entire team. Alignment with and embodiment of the core values of PS, serving as an ambassador of company culture and role model within the kitchen. Ability to energize, motivate, and lead our kitchen staff effectively to achieve high operational performance and team cohesion. Willingness and ability to step in and support the team in the event of staff shortages or unexpected challenges. PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts. Pass a pre-employment drug screening + background check. Collection of SSN as part of the background check process will be required. Must be authorized to work in the United States. Full Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability 401K retirement plan with company matching Health and Dependent care FSA and HSA with company matching Merit-based raises and bonuses Unlimited PTO Monthly health & wellness and cell phone reimbursement. Paid training Parental benefits 100% paid up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities Compensation range $95,000 - $113,000/annually (depending on experience). This is a full-time, Exempt role. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests daily! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (6-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

Job Description We are seeking a highly skilled and creative Head Chef specializing in Lebanese and Mediterranean cuisine to lead our culinary program in a premium fine-dining environment. The ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. Responsibilities: Design and execute a refined menu inspired by Lebanese and Mediterranean traditions, elevated for a fine-dining audience. Present dishes with exceptional attention to detail, flavor balance, and aesthetics. Source premium ingredients from the Mediterranean region and ensure uncompromising quality standards. Lead, train, and inspire a professional kitchen team, fostering excellence and consistency. Collaborate with management to pair menus with fine wines, cocktails, and luxury hospitality experiences. Maintain the highest standards of food safety, hygiene, and operational efficiency. Requirements: Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Mastery of Lebanese and Mediterranean culinary traditions, with the ability to reinterpret them for an upscale clientele. Strong leadership and team management skills. Passion for creativity, innovation, and delivering exceptional guest experiences. Knowledge of menu engineering, cost control, and sourcing premium ingredients. English proficiency required; additional languages are a plus. Powered by JazzHR WSETsCF2xO

The Executive Chef reports directly to the Concept Chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Executive Chef is a role model and mentor to the chefs and line cooks and must maintain a professional appearance, language skills, and demeanor. Role & Responsibility: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style. Management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up. Achieve or exceed budgeted labor and other cost centers through proper planning and execution. Oversee weekly and monthly inventories and ordering of food and supplies. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Retains a thorough and updated knowledge of company policies & procedures and regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date. Menu development, standardized recipes, and presentation. Prepare operational reports and analyses, setting forth progress and adverse trends and making appropriate recommendations. Identify new culinary techniques and presentations. Maintaining food quality and ensuring guest satisfaction Setting standards and always maintaining food presentation quality. Ensuring that standard recipes are being followed at all times Sourcing out new products and supplies to constantly develop menus Constantly improving food production Resolving any problems that arise in the kitchen and seizing control of a situation. Recruiting staff and monitoring their performance Stay current on restaurant industry trends. Motivating staff and maintaining discipline by example. Staff management includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees. Responsible for inventory, purchasing, and receiving FOH and BOH products. Enforcing strict health and hygiene standards. Cooperating with front-of-house management and service staff regarding service issues Expediting during service Building apprenticeship and staff development programs. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. It is the Chef's responsibility to participate in service education through: Daily line-ups. Quarterly menu meetings; and New server training programs It is also the Chef's responsibility to train the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less. The Executive Chef is responsible for meeting the financial targets while achieving the food, quality, and service objectives. Prepare operational reports and analyses for progress and adverse trends and make appropriate recommendations. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager. Maintaining overall food & labor cost within budgetary guidelines. Ensuring overall profitability of kitchen. Managing kitchen staff to maintain goals. Maintain a high level of cleanliness in the kitchen facilities. The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. The Chef should make the appropriate assignments for his staff. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Use the Employee Handbook to understand the consistent manner of communicating rules and regulations to our team. Work Conditions: The noise level in the work environment is usually loud The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms Requires the ability to occasionally lift office products and supplies up to 50 pounds Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) Qualifications and Competencies: Degree in Culinary Arts 5 years minimum experience as an Executive Chef Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management. Strategic thinking, business acumen, thoroughness Polished leadership and speaking skills Food Safety/Manager Certification Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to solve practical problems and deal with a variety of concrete variables. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. We use eVerify to confirm U.S. Employment eligibility.

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Miami Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. 3 years of Hotel Experience. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

/ ESSENTIAL FUNCTIONS The Executive Sous Chefs primary responsibility is the management of an assigned galley for Norwegian Cruise Line, to ensure that the line's high standards are achieved and maintained within budgetary limitations. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service. Schedule galley crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement. Ensure that Sous Chefs are providing continuous training to their crew on classical cooking techniques (mother sauces, stocks, etc.) as well as on Company established recipes and menu grids. Participate in training sessions when possible. Ensure that Sous Chefs and crew members are being recognized for their accomplishments. Ensure that performance evaluations of all galley personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved. Ensure that Sous Chefs are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals. Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner. Ensure that assigned galley is maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations. Member of the USPH team. Conduct daily USPH inspections of all F&B areas with the F&B management team. Continuously review the operation and make recommendations on how to enhance the product to the F&B Director and the Executive Chef. Implement new policies, standard operating procedures and Company initiatives as assigned. Maintain an outlet log and review this information on a frequent basis with the Executive Chef and Sous Chef. Complete reports in a timely manner (meal count report, waste logs, production sheets, daily checklists, etc.) and forward them to the Executive Chef. Ensure that food items delivered to the vessel are in compliance with Company specifications. Review all food and beverage related costs and consumptions in accordance with financial targets. Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. QUALIFICATIONS / REQUIREMENTS Minimum of three years experience as an Executive Chef in a medium size (250+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort or five years experience as Executive Sous Chef in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort is required. Advanced level English verbal and writing skills, including the proper use of English grammar is required. Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required. EDUCATION Bachelors degree or foreign equivalency in a related culinary discipline is required. Certificate of completion in a relevant course of study from a recognized culinary institution is required. Advanced Certification in Sanitation and Public Health is required. Working Place: Miami, FL, United States

Job Description Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. We're thrilled to announce the upcoming opening of Toca Madera - Miami the newest addition to the Noble 33 family. As we prepare to grow our award-winning, elevated dining experience in Florida, we're looking for passionate, hospitality-driven individuals to join our opening team and help us create unforgettable guest experiences. This position is for the Executive Chef for our upcoming location Toca Madera - Miami! This chef will be a key part of the brand and will work closely with the Sr. Executive Chef for Noble 33. Under the general guidance of the Sr. Executive Chef the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: Maintain constant quality control of all food prepared and ensure it meets the Culinary Director's and Restaurant standards and is served on time Understand the operational set up and principle of the restaurant Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards Chef is available to touch base with guest and wow guest on floor Chef is continuously training and growing the team Hiring and training staff to prepare and cook all the menu items Identify training needs and conduct training for all back of house team members and positions Coordinate the kitchen team and support any position that is in need of help Complete necessary food and station preparation prior to the scheduled event Ensure efficient and accurate use of produce, products and equipment in and around the kitchen Ensure that hygiene and safety protocols are implemented and enforced to the highest standard Conduct inventory of ingredients and equipment and placing orders as needed Specific Job Knowledge & Skills: Culinary degree preferred, High School or equivalent required One to two years in a management position, preferably in an upscale or lifestyle brand hotel Ability to thrive in a high-pressure environment Ability to reproduce and coach precision plating ( to company standards) Passion for food and for creating exceptional guest experiences Gracious, friendly, and fun demeanor Ability to multitask, work in a fast paced environment and have a high level attention to detail Strong verbal and written communication skills in English, prefer bilingual English/Spanish Develop and maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Available to work on call shifts, after hours, over weekends and on holidays. Responsible for quarterly, and special occasion menus ( approved by direct report) Physical Abilities: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Requires manual ability to use, carry, and operate all necessary equipment

Executive Bakery Chef Extraordinary opportunity for a World Class Bakery leader to shape Bread baking programs at a large luxury resort hotel with multiple restaurants and cafes. The Executive Bakery Chef will oversee all Bread Baking operations across multiple outlets, fine dining, casual dining, banquets, and in-room dining, ensuring every creation reflects James Beard culinary talent of artistry, precision, and consistency. This role is ideal for a Master Baker or Certified Baker with a world-class pedigree and luxury 5-Star resort hotel experience. Qualifications: Ideally Trained at Culinary Institute of America, Johnson and Wales University, Institute of Culinary Education, International Culinary Center, Le Cordon Bleu. Minimum of 5 years of bread baking experience (at least 3 years in a leadership role within a luxury or Five-Star resort or fine dining establishment. Michelin-star, Forbes 5-star, or James Beard experience and background is a must. Proven expertise in European breads (French, Italian, German), Artisan Breads, and high-volume buns/rolls supporting the on-property restaurants. Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity. Baking Experience with Baguette, Sourdough, Rye, Whole Wheat, Brioche, Challah, Focaccia, Ciabatta, Pita, and Multigrain Supervises mixing, proofing, shaping, and baking of table breads, brioche buns, dinner rolls, bagels, artisan breads, desert breads, biscuits, and croissants. Main Responsibilities: Oversees daily Bakery operations, ensuring compliance with recipes, presentation, and quality standards. Collaborates with the Executive Chef and Food & Beverage Director on seasonal menus and special events. Maintains inventory, cost controls, and purchasing for bread ingredients and equipment. Ensures all breads are prepared with precision, elegance, and consistency. Maintains strict adherence to food safety, sanitation, and hygiene standards. Engages with guests and VIPs when appropriate to personalize the culinary experience. Represents the Bakery team at events, photo shoots, and media opportunities.

Our client couple is seeking a highly skilled and polished Private Chef to work in their residences in Miami, Boston and New York. This role requires a dedicated professional who can travel with them and bring creativity, consistency, and a positive presence into their homes. The ideal candidate will have a Mediterranean and Latin culinary background, with a focus on clean, vibrant flavors. The chef should be comfortable preparing traditional Shabbat dinners and family-style Sunday brunch and dinner. Responsibilities: Prepare daily lunch and dinner for the principals, including meals for two household staff members. Cook for Shabbat dinners on Friday and family brunch/dinner on Sunday. Travel between residences in Miami, Boston, NYC Ensure meals align with dietary preferences. Keep the kitchen spotless and organized Develop new menus, keeping things fresh and avoiding repetition. Sourcing fresh, seasonal ingredients Requirements: Background in Mediterranean and Latin cuisine. Previous experience in private households or on yachts is a plus. Professional, discreet, and upbeat personality. Highly self-motivated and creative, with strong attention to detail. Understands and respects professional boundaries Valid driver's license and clean driving record Excellent, verifiable references Schedule: Days Off: Thursdays and Saturdays

Job DescriptionThis application is for candidates interested working within the Miami, FL area. Culinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households. Note, our recruitment software only allows for one file upload for food photos. Please also share a website, Instagram, link to a cloud folder (eg Drive, iCloud), or email additional images to **********************.

Michelin 2 and 3 star experience is required to cook for this UHNW family of four. is located in Miami with occasional travel back to California. Two adults and two children are adventurous eaters and are looking for an up and coming top-tier fine-dining Chef. Qualified candidates do not need to have previous Private Chef experience. MUST have great food pics and a great bio to send along with your resume. Relocation package is available to the right candidate.

Rotational Private Chef for UHNW Family Contract: Employed, Full-time & Permanent contract Salary: From $200,000 to $240,000+ DOE Accommodation: 3-month temporary housing available during probation period, if required Start Date: ASAP (Cooking trial in the next few weeks) Guests: Family of 6 (with 4 kids) Transport Requirement: A clean driving licence is strongly preferred Important Requirements: Must be legal to work and live in the US Must accept to pass background check and sign NDA to be submitted to the client : A UHNW family in Miami, Florida is seeking an experienced and highly discreet Private Chef to join their household on a rotational basis, working alongside the existing full-time chef. The role typically follows a 5 days on / 5 days off schedule, but flexibility is essential. This is an exceptional opportunity - but also a highly demanding one. The family maintains an ultra-strict gluten-free household due to celiac disease, and places a high priority on ultra-clean, farm-to-table and organic Mediterranean-style cuisine. In addition, one of the principals follows an intense, health-optimized protocol aligned with Bryan Johnson-type diets, requiring accuracy, nutritional knowledge, and exacting standards. You must be able to cater to three key culinary needs: Hyper-healthy, Bryan Johnson protocol-driven meals for one principal Colourful, organic Mediterranean-style cuisine for the wider family A 100% gluten-free kitchen at all times The kitchen is professionally outfitted and located in the main residence. Occasional travel to other U.S.-based properties may be required. Yachting experience is considered a strong advantage, as the family prefers chefs familiar with flexible, high-demand service environments. The role offers a full-time contract with excellent benefits, including relocation support and a 3-month temporary housing option if needed. Please note: This is a high-level private role. The selection process is strict, and only candidates with excellent verifiable references, strong private household experience, and clear background checks will be considered. All candidates must be willing to sign a non-disclosure agreement (NDA) prior to interviews. If you do not meet the above criteria or lack long-term experience in private homes, please do not apply. Due to the high volume of applicants, only shortlisted candidates will be contacted. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network 👉 Click Here Create a free PDF Chef portfolio with our online tool and upload it 👉 ********************* Before applying, please review the full job description and our Private Chef Agreement: Private Chef Agreement This position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com

Private Executive Chef - Miami Residence Position: Full-Time | On-Site Schedule: Weekdays, full-time. Flexible hours structured around: Lunch around 1:00 PM, Children's snacks around 3:00 PM and Dinner around 6:00 PM. Compensation: Based on experience Benefits: Available after a 3-month probationary period upon transition to company payroll ⸻ A private family in Coconut Grove is seeking an experienced Private Executive Chef to manage all in-home culinary operations. The ideal candidate brings refined technique, a passion for healthy and globally inspired cuisine, and a discreet, professional presence. ⸻ Responsibilities • Prepare daily meals for a family of five, with an emphasis on wellness, freshness, and presentation • Create weekly menus aligned with family preferences and seasonal ingredients • Prepare a variety of cuisines including Mediterranean, Asian, and modern health-focused fare • Source high-quality ingredients and manage kitchen inventory and organization • Maintain an exceptionally clean and organized kitchen • Coordinate with household staff for smooth daily service and entertaining • Provide discreet service for family meals and private gatherings ⸻ Qualifications • Minimum 5 years of experience as a Private Chef or in fine dining • Strong knowledge of healthy, globally inspired cuisine • Excellent understanding of nutrition, portioning, and presentation • Professional, discreet, and adaptable • Comfortable with occasional travel • Culinary degree preferred ⸻ Additional Details • Daily service for 5 people • Food allergies: kiwi and honey (one child) • Local travel required for grocery shopping • No travel involved Must provide salary expectations to be considered

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $28.09/hour, automatic raise to $29.09/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Rich Entertainment Group (REG) operates a vast and dynamic collection of entertainment businesses dedicated to bringing friends and families together through unique and memorable experiences. Our love of food is reflected in our many dining and hospitality operations, including WNY's preferred caterer, Rich's Catering & Special Events; your source for incredible wedding cakes and desserts for all occasions; and our collection of restaurants in Islamorada, FA, Kaiyo Grill & Sushi and Green Turtle Inn. We operate three minor league baseball teams, including the Buffalo Bisons, where we combine our passion for sports, entertainment and delicious food to create an affordable family experience at the ballpark. Celebrating WNY's picturesque waterfront, we manage Canalside and Outer Harbor, which host a variety of arts, cultural, entertainment and fitness activities. The Travel Team, our esteemed full-service travel provider, delivers exceptional travel experiences to corporate, group and leisure customers around the world. The many entities of REG are owned by Rich's, a family-owned food company working in 100 locations globally with annual sales exceeding $4 billion. To learn more, visit ******************************* Purpose Statement Support the Executive Chef with the daily operations of the kitchen including managing staff and maintaining a positive work environment, while producing high quality food and an exceptional experience for all guests. The Chef de Cuisine is responsible for all aspects of the kitchen and collaborating with the catering chef to ensure successful catered events. Key Accountabilities and Outcomes * Oversee the daily operations of the kitchen * Supervise kitchen staff, which may involve dealing with personnel conflict * Assist with scheduling; ensure appropriate staff levels * Oversee the production of consistent, quality food while ensuring proper food handling procedures are followed * Menu development including the daily specials and specialty menus including costing * Purchasing and receiving food and equipment; control food costs * Inspect and maintain a clean, safe and organized workplace * Work long hours including nights, weekends and holidays when necessary Knowledge, Skills, and Experience * Culinary Arts Degree preferred * Previous management experience in a kitchen * Strong culinary knowledge including food trends and various styles of cooking * Menu development and costing * Good verbal and written communication skills * ServSafe certification, or ability to gain certification within 30 days of employment (compay paid) #LI-BE2 COMPENSATION In accordance with state law, the rate or range provided is Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), reasonable estimate of the base compensation for this role. The actual amount may be higher or lower, based on non-discriminatory factors such as experience, knowledge, skills, abilities, shift differential, and location. Annual Range/Hourly Rate $44,540.00 - $60,260.00 Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), are committed to a policy of Equal Employment Opportunity, standing up for fairness and maintaining a culture of belonging, to provide an exceptional experience for all. We will not discriminate against an applicant or employee on the basis of race, color, religion, sex, national origin, disability, military or veteran status, or any other Federal or State legally protected classes. The information collected by this application is solely to determine suitability for employment, verify identity, and maintain employment statistics on applicants. Applicants with disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws. A reasonable accommodation is a change in the way things are normally done which will ensure an equal employment opportunity without imposing undue hardship on Rich's. Please contact Rich's Associate Experience Network at *************** if you need assistance completing this application or to otherwise participate in the application process. BRINGING YOUR BEST SELF TO WORK. As a family-owned company, caring for our associates-their whole selves-is a top priority. That's why we provide benefits and tools to help our people balance the integration of work and life: * Competitive compensation * Health & financial benefits * Paid time off * Parental leave * Family planning support * Flexible work policy * Associate resource groups * Volunteering & community impact opportunities * Holiday gatherings * In-house taste tests (we are a food company after all)! It's all part of how we support our family of associates. Because in the company of family, all things are possible. MEET RICH'S. Rich's, also known as Rich Products Corporation, is a family-owned food company dedicated to inspiring possibilities. From cakes and icings to pizza, appetizers and specialty toppings, our products are used in homes, restaurants and bakeries around the world. Beyond great food, our customers also gain insights to help them stay competitive, no matter their size. Our portfolio includes creative solutions geared at helping food industry professionals compete in foodservice, retail, in-store bakery, deli, and prepared foods, among others. Working in 100 locations globally, with annual sales exceeding $3.8 billion, Rich's is a global leader with a focus on everything that family makes possible. Rich's-Infinite Possibilities. One Family. Nearest Major Market: Key West

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

We are seeking a highly skilled and creative Head Chef specializing in Lebanese and Mediterranean cuisine to lead our culinary program in a premium fine-dining environment. The ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. Responsibilities: Design and execute a refined menu inspired by Lebanese and Mediterranean traditions, elevated for a fine-dining audience. Present dishes with exceptional attention to detail, flavor balance, and aesthetics. Source premium ingredients from the Mediterranean region and ensure uncompromising quality standards. Lead, train, and inspire a professional kitchen team, fostering excellence and consistency. Collaborate with management to pair menus with fine wines, cocktails, and luxury hospitality experiences. Maintain the highest standards of food safety, hygiene, and operational efficiency. Requirements: Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Mastery of Lebanese and Mediterranean culinary traditions, with the ability to reinterpret them for an upscale clientele. Strong leadership and team management skills. Passion for creativity, innovation, and delivering exceptional guest experiences. Knowledge of menu engineering, cost control, and sourcing premium ingredients. English proficiency required; additional languages are a plus.

Rotational Private Chef for UHNW Family Contract: Employed, Full-time & Permanent contract Salary: From $200,000 to $240,000+ DOE Accommodation: 3-month temporary housing available during probation period, if required Start Date: ASAP (Cooking trial in the next few weeks) Guests: Family of 6 (with 4 kids) Transport Requirement: A clean driving licence is strongly preferred Important Requirements: Must be legal to work and live in the US Must accept to pass background check and sign NDA to be submitted to the client : A UHNW family in Miami, Florida is seeking an experienced and highly discreet Private Chef to join their household on a rotational basis, working alongside the existing full-time chef. The role typically follows a 5 days on / 5 days off schedule, but flexibility is essential. This is an exceptional opportunity - but also a highly demanding one. The family maintains an ultra-strict gluten-free household due to celiac disease, and places a high priority on ultra-clean, farm-to-table and organic Mediterranean-style cuisine. In addition, one of the principals follows an intense, health-optimized protocol aligned with Bryan Johnson-type diets, requiring accuracy, nutritional knowledge, and exacting standards. You must be able to cater to three key culinary needs: Hyper-healthy, Bryan Johnson protocol-driven meals for one principal Colourful, organic Mediterranean-style cuisine for the wider family A 100% gluten-free kitchen at all times The kitchen is professionally outfitted and located in the main residence. Occasional travel to other U.S.-based properties may be required. Yachting experience is considered a strong advantage, as the family prefers chefs familiar with flexible, high-demand service environments. The role offers a full-time contract with excellent benefits, including relocation support and a 3-month temporary housing option if needed. Please note: This is a high-level private role. The selection process is strict, and only candidates with excellent verifiable references, strong private household experience, and clear background checks will be considered. All candidates must be willing to sign a non-disclosure agreement (NDA) prior to interviews. If you do not meet the above criteria or lack long-term experience in private homes, please do not apply. Due to the high volume of applicants, only shortlisted candidates will be contacted. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network Click Here Create a free PDF Chef portfolio with our online tool and upload it ********************* Before applying, please review the full job description and our Private Chef Agreement: Private Chef AgreementThis position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com