Executive chef jobs in Palm Coast, FL

**Sodexo** is seeking a **Resident Dining Executive Chef** for **Embry-Riddle Aeronautical University** in **Daytona, FL.** Embry-Riddle Aeronautical University (ERAU) Dining Services provides exceptional culinary experiences that support student life, academic success, and community engagement at this Sodexo showcase account. The dining program serves a diverse and global student body through innovative offerings that reflect Sodexo's commitment to quality, nutrition, and sustainability. At the center of the program is a state-of-the-art residential dining hall, serving thousands of meals daily and setting the standard for residential dining across Sodexo Higher Education. The dining program emphasizes fresh, high-quality food, menu variety, and international selections that reflect the diverse tastes of the ERAU campus community. This **Executive Chef** will report directly to the Campus Executive Chef and oversee all culinary operations of the residential dining hall. This role will help set the standard and lead innovation in residential dining on college campuses, driving menu creativity, food quality, and presentation while coaching, developing, and mentoring a large culinary team to deliver an outstanding student dining experience. This account is a show case location for Sodexo as a company, thus will help lead evolving innovation to this account and region of business. **Incentives** *Relocation Assistance Available* **What You'll Do** + Manage purchasing, menu compliance, inventory, food cost analysis, and production forecasting for the dining hall + Ensure Sodexo Culinary standards, including recipe compliance, food quality, and presentation, are consistently implemented + Utilize food management systems for ordering, forecasting, production, and inventory management + Lead concept development, seasonal menu design, and the implementation of innovative culinary offerings + Drive innovation and excellence in the dining program to meet the needs and tastes of a diverse student body + Coach, train, and develop culinary staff, building a strong, motivated, and growth-oriented team + Promote customer satisfaction and loyalty while upholding Sodexo's brand and service standards **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + A strong culinary background, with the demonstrated ability to stay current with new culinary trends + Excellent leadership and communication skills with the ability to maintain the highest of culinary standards + Strong coaching and employee development skills + Have a passion for food and innovation. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-FL-DAYTONA BEACH_ **System ID** _985361_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$54100 to $81950_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

Role OverviewSodexo is seeking a strategic and hands-on Executive Chef to lead culinary operations at Brown & Brown's headquarters in Daytona Beach, FL. In this role, you'll oversee daily café production and service, along with high-volume corporate catering, ensuring excellence in quality, consistency, and presentation. You'll guide a dedicated culinary team, fostering efficiency, engagement, and continuous improvement. Your expertise in menu innovation, cost management, and client collaboration will help drive operational success and elevate the dining experience. If you're a hands-on, passionate chef who thrives in a fast-paced, high-profile environment, this is your opportunity to make a lasting impact with Sodexo! Corporate Services Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. What You'll DoLead a high-level culinary team, providing both direction and hands-on support. Develop and execute scratch-cooked menus that meet contract requirements and food cost targets. Lead and execute large scale conference and catering events. Bring artistic culinary flair to impress our clients, while driving innovation and creativity in the kitchen. Execute sustainable and creative menus that align with current dietary trends and client preferences. Mentor and inspire kitchen staff, elevating their skills and ensuring high standards of quality, presentation, and food safety. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringAn Associate's Degree or equivalent experience. A strong culinary and catering background with a focus on attention to detail and new culinary trends. Possess excellent leadership and communication skills, maintaining high culinary standards. Demonstrate strong coaching and employee development skills. Thrive in a dynamic environment, driving creativity and excellence in the kitchen. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance EXECUTIVE SOUS CHEF SummarySupervise, schedule and coordinate activities of Sous Chefs, Cooks and other workers engaged in preparing and cooking food items. Essential Duties and Responsibilities include the following: Reporting on daily activities of HOH cast members to Executive Chef. Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary compliance and SOPs. Responsible for employee scheduling, planning, directing work. Responsible for menu planning and development and implementation thereof. Daily preparation of food during assigned shift. Test new products and recipes as trends and business levels dictate. Responsible for assisting in maintaining budgets within guidelines. Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures. Responsible for purchases of small wares and day-to-day operating supplies Review food and labor costs of the entire food operation with the Executive Chef. Continually review kitchen operations for improvements in the food production area. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Monitors HACCP compliance. Gives instructions to cooking personnel in fine points of cooking, as well as providing training. Interviews, hires, trains, evaluating employee performance, rewarding and disciplining employees. Addressing complaints and resolving problems. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef. Follow established company and departmental standards for personal appearance and behavior. Ensures Serve Safe compliance. Other duties as assigned. Requirements Minimum 21 years of age Slip resistant shoes Supervisory ResponsibilitiesDirectly supervises all Sous Chefs and kitchen staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, scheduling, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Education and/or Experience Culinary Arts/Associate's degree (A.A.) or equivalent from two-year college or technical school preferred; and/or five to seven years related experience and/or training; or equivalent combination of education and experience. Diverse cooking skills and high volume experience necessary. Supervisory experience required. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical SkillsAbility 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 and to draw and interpret bar graphs.Reasoning AbilityAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, extreme heat and vibration. The noise level in the work environment is usually loud.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Equal Opportunity Employer Drug Free Workplace Compensation: $60,000.00 - $70,000.00 per year

Benefits: 401(k) Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Sous Chef - The French Pantry (Job is in St. Augustine) Location: St. Augustine About Us: The French Pantry is an approachable French brasserie that blends high-end cuisine with the warmth and accessibility of a neighborhood favorite. We emphasize Old World wines, classic and modern cocktails, and a menu that integrates French culinary traditions with modern American techniques. Position Overview: The Sous Chef will assist the Chef de Cuisine in the day-to-day operations of the kitchen, ensuring the highest standards of quality, consistency, and cleanliness. This role is ideal for a culinary professional with a passion for French cuisine and modern American techniques, who thrives in a fast-paced, high-end environment. Key Responsibilities: Support Kitchen Operations: Assist the Chef de Cuisine in menu execution, ensuring all dishes meet established quality and presentation standards. Lead kitchen staff in the absence of the Chef de Cuisine, managing daily operations and ensuring smooth service. Team Leadership: Supervise and mentor junior kitchen staff, fostering a positive and efficient work environment. Conduct training sessions to enhance team members' skills in French and modern American cooking techniques. Inventory & Quality Control: Assist in managing inventory, including ordering and receiving ingredients. Ensure consistent portioning, presentation, and flavor profiles for all dishes. Kitchen Maintenance: Maintain a clean, organized, and safe kitchen environment, adhering to all health and safety regulations. Ensure all kitchen equipment is in good working order, reporting any issues promptly. Qualifications: Experience as a Sous Chef or in a similar role in a high-end restaurant, with a focus on French cuisine. Strong understanding of both traditional French cooking techniques and modern American culinary practices. Ability to lead and inspire a team, maintaining high standards under pressure. Excellent organizational skills and attention to detail. Culinary degree or equivalent experience preferred. Compensation: $48,000.00 - $58,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. 36 Granada is a unique culinary combination of two great restaurants set to serve our local community and our vibrant visitor base. Our guests can enjoy a variety of experiences under one roof. Our dining rooms offer either top-rated French-Mediterranean cuisine or authentic homemade Vietnamese and are joined by a stylish common bar. The property features more hospitality experiences beyond the restaurants. La Petite Kitchen is a chef-driven cooking class studio and private dining room. Cache Cache is a secluded bar and event space. These spaces are open daily, great for groups, and are fun compliments to the restaurants. We are looking forward to sharing each of our unique experiences soon at 36 Granada. Our Concepts

Fields is seeking a positive team member to join our dynamic dealership to provide a luxury experience to both our internal and external customers! Our goal is to provide the best customer experience and create life-long relationships. Being family owned and operated, our culture and standards that define our day-to-day beliefs encompass our Fields Five, Safety, Integrity, Courtesy, Presentation, Efficiency. We have a common purpose to ensure transparency and a collaborative environment where team members are encouraged to express their ideas with a strong belief in promoting from within the organization. Job Overview Part time two days a week. 7 am - 3 pm Prepares and cook food items to ensure the highest quality service and experience for our customers. They will help keep the kitchen/café organized and running efficiently. Responsible for proper food handling, sanitation and following food storage procedures. Responsibilities Set up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cook food in various utensils or grills Check food while cooking to stir or turn Ensure great presentation by dressing dishes before they are served Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check quality of ingredients Monitor stock and place orders when there are shortages Qualifications Proven experience as cook Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) Ability to follow all sanitation procedures Ability to work in a team Very good communication skills Excellent physical condition and stamina High school diploma or equivalent What We Offer Medical, Dental, Vision, Short- and Long-Term Disability, Paid Basic Life Insurance, 401(k) Plan, Personal Time Off, Paid Training, Employee vehicle purchase plans, Health and wellness, Saturday Lunches, Discounts on products and services Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: While performing the duties of the job, the employee is regularly required to stand; walk; use hands to finger and reach with hands and arms; climb or balance; and talk or hear. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. Ability to communicate customers' interests, needs and requests to management and sales personnel. Team-oriented Willing to submit to a pre-employment background check. Professional personal appearance

Job Description The Pastry Chef is the culinary artist responsible for developing and executing all desserts, baked goods, ensuring they align with Pecan Craft Kitchen's ethos of innovative, seasonal cooking and premium, often locally sourced ingredients. This role requires an expert understanding of pastry techniques, a creative approach to utilizing the kitchen's resources, and a commitment to maintaining the highest standards of quality, safety, and sanitation. The ideal candidate will possess a vision for desserts that complements the open-fire grilling techniques of the main menu. Key Responsibilities:1. Culinary Vision & Menu Development: · Develop and execute an innovative, seasonal dessert menu that highlights premium, often locally-sourced ingredients and complements the open-fire grilling techniques of the main dishes. · Maintain the restaurant's culinary identity in all pastry items, ensuring consistency in taste, presentation, and quality across all baked goods and desserts. · Continuously research new ingredients, techniques, and culinary trends, particularly those related to rustic, hearth-style baking and natural flavor enhancement. · Costing and pricing menu items to meet profitability targets. 2. Kitchen Operations & Management: · Oversee all pastry kitchen functions, including prep, baking, plating, and expediting, ensuring smooth and efficient service during all shifts. · Expertly utilize kitchen equipment and adapt recipes to potentially incorporate elements of the main kitchen's live-fire cooking · Maintain strict control over food costs specific to the pastry section, managing inventory, ordering, and minimizing waste. · Ensure all food preparation and storage areas meet strict health, safety, and sanitation standards. · Manage pastry kitchen equipment maintenance and ensure a clean and organized workspace. Qualifications: · Proven experience as a Pastry Chef in an establishment focused on high-quality, seasonal, and scratch-made cuisine. · In-depth knowledge of classic and modern pastry techniques, bread baking, and precise plating. · Demonstrable passion for and experience with locally-sourced, farm-to-table ingredients. · Exceptional leadership and communication skills, with a proven ability to manage and inspire a small team. · Strong organizational skills and ability to manage multiple priorities in a fast-paced environment. Job Type: Full-time Benefits: Employee discount Flexible schedule Health insurance Paid time off

Morrison Healthcare + We are hiring immediately for full time and part time **CHEF** positions. + **Location** : AdventHealth Fish Memorial - 1055 Saxon Boulevard, Orange City, FL 32763. _Note: online applications accepted_ _only_ _._ + **Schedule** : Full time and part time schedules. Days may vary, 5:30 am to 10:30 am (flexible); more details upon interview. + **Requirement** : Previous culinary experience is required. + **Fixed Pay Rate:** $18.00 per hour **Make a difference in the lives of people, your community, and yourself.** Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. **Take a look for yourself** **!** Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation's largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare's Best Places to Work since 2012. **Job Summary** **Summary:** Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. **Essential Duties and Responsibilities:** + Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. + Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. + Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. + Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. + Tracks food use, waste and consumption to requisition or purchase product. + Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. + Helps select and develop recipes and menus. + Performs other duties as assigned. **BENEFITS FOR OUR TEAM MEMBERS** + **Full-time and part-time positions** are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program + **Full-time positions also offer** the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) _Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws._ _For positions in Washington State, Maryland, or to be performed Remotely,_ _click here (******************************************************************************************************* _for paid time off benefits information._ Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job DescriptionDescription: To assist in the oversight of daily operations in the kitchen. Works with the Executive Chef to ensure the highest quality food products in accordance with HRA's standards. This position reports to the Executive Chef and may be required to supervise other staff positions. To perform the duties of the Executive Chef when the Chef is not on property. Essential Functions: Produces and oversees breakfast, lunch and dinner depending on schedule, for quality assurance of meal presentation and portion control Prepares and coordinates all meals from standardized recipes Assists in the coordination of prep for the following day's menu Participates in a pre-meal meeting with food servers to review detail of daily menu Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored in accordance with local, state and county health department policies Ensures an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes Assists in menu and recipe development Assists in food ordering and inventory Assists in the adherence to maintaining budget compliance for daily food costs Assists in applying appropriate loss prevention procedures Assists in training, scheduling, of employees in accordance with HRA's human resources policy Assists in the coordination and execution of special events Maintains kitchen cleanliness and food preparation according to state and local health department code requirements Provides training for all kitchen staff Maintains daily interaction with residents The ability to work in a safe and alert manner The ability to take ownership for associate's safety and the safety of the residents Must disclose any medication that might impair associate's ability to perform the job safely or competently. Non-Essential Functions: Leads by example exhibiting the CORE Values through servant leadership Encourages teamwork and promotes company philosophy Attends required community meetings and participates Life Enrichment activities when able Completes all required courses in adherence with HRA University Is prompt and able to perform the required duties of the position on a regular, predictable basis Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent All associates are responsible for maintaining a safe and secure environment for all community residents Requirements: Qualifications/Skills/Educational Requirements: Six months to one year related experience and/or training; or equivalent combination of culinary education and experience SERV-SAFE Certified, or equivalent Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $22.00-$24.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until October 31, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Benefits: Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Training & development Vision insurance Looking for wonderful, ambitious, culinarily passionate Prep team members to provide outstanding food, and join our Back of House Prep team, to ensure the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities: Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements. Actively develop skillset and drive growth. Impact restaurant profitability by minimizing waste and using recipe guidance. Ensure Back of House facilities are maintained. Represent, support, and protect the brand. Responsibilities: Menu Development Partner with Executive Chef in coordinating new menu item line station assignments. Maintain new menu recipe documentation at restaurant level. Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions. Quality Standards Work with Executive Chef on food quality. Actively monitor food execution. Ensure adherence to recipe and proper preparation and plating technique. Understand - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance. Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify. Operations Ensure adherence to operating systems, procedures, and standards. Ensure all company specifications are followed. Maintain strict adherence to proper food safety and sanitation procedures. Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents. Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant. Qualifications: Minimum 1 year experience in a high-volume restaurant High-level organizational skills with multi-tasking capabilities Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through. Dependable, reliable, and highly motivated Ability to communicate effectively in English. Able to work 10-hour plus shifts. Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Finger/hand dexterity to operate kitchen machinery and knives. Able to withstand changes in temperature, occasional smoke, steam, and heat. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation. Compensation: $18.00 - $22.00 per hour Coming to St. Augustine in the Early Fall 2024

Job Description We are hiring immediately for full time and part time CHEF positions. Note: online applications accepted only. Schedule: Full time and part time schedules. Days may vary, 5:30 am to 10:30 am (flexible); more details upon interview. Requirement: Previous culinary experience is required. Fixed Pay Rate: $18.00 per hour Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation's largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare's Best Places to Work since 2012. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Restaurant Medure is an award-winning fine dining restaurant located in Ponte Vedra featuring global cuisine with a local influence with a fusion of classic and modern in a relaxed yet refined atmosphere. Offering a beautiful contrast of light flavors and bold, hearty dishes, the menu hits a facet of every taste bud. We are looking to grow our teams with positive, enthusiastic, like-minded people who share our energy and enthusiasm for creating the best experience for our guests. We provide you with all the tools you'll need to grow your career in the hospitality industry. This is a great opportunity to take your culinary skills to the next level with a company committed to ensuring the growth of its team members. Our Sous Chefs work alongside the Chef de Cuisine in an open kitchen that provides diners with an animated and sensory-filled dining experience. Our Sous Chefs are essential to ensuring items are cooked, plated and presented according to menu specifications. Primary Responsibilities: Assist kitchen team in food preparation, line cooking and dish plating Ensure that food products, presentation, and plating are of the highest quality, and are prepared in a timely manner Ensure food is properly stored and rotated, and adhere to safe food handling standards Maintain a clean and orderly workstation and help maintain overall kitchen cleanliness Contribute to an overall positive and collaborative team environment Qualifications and Skills: Excellent understanding of various cooking methods, ingredients, equipment, and procedures Exceptional knife skills and strong product knowledge Thrive on working with a team in a fast-paced work environment Ability to perform tasks with accuracy, speed, and attention to detail Ability to communicate effectively and professionally with managers, kitchen, and dining room employees, and guests. Hardworking with a positive and upbeat attitude Reliable transportation to and from work Culinary school education a plus Food Handler Certification a plus and will be required within 30 days of hire Benefits and Perks: Food discounts at all Medure Brothers Culinary Concepts' restaurants Health, Dental, Vision and Life Insurance Personal Time Off Fun and friendly work environment Opportunity to learn and grow with the company Compensation: $56,000.00 - $64,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. "Medure Brothers Culinary Concepts is a Jacksonville-based restaurant group founded by professional chef siblings Matthew and David Medure. Matthew's Restaurant, Restaurant Medure, Rue Saint-Marc, Midtown Table, M Shack Nocatee, and our newest concept M Brothers at Mayo and Zest at Mayo, make up the Medure brothers' collection of award-winning restaurants, each offering an authentic dining experience inspired by years of collaboration and a passion for innovative, high-quality cuisine and warm, genuine hospitality. We are looking to grow our teams with positive, enthusiastic, and like-minded team members who share our energy and enthusiasm for creating the best dining experience for our guests. Working at Medure Brothers is a great opportunity to grow your career in the hospitality industry with a company truly committed to excellence. "

The **Kitchen Supervisor at Tomoka CI - Florida DOC** supervises inmates to ensure that meal and food items are prepared in accordance with production plans. In this role, you will train workers in methods of performing duties, as well as assign and coordinate work to promote the efficiency of operations. This person is also responsible for the sanitation of the facility and maintaining personal safety, by conforming to all standards and regulations. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. **Benefits: Full Health Benefits, 401k*, Vacation/PTO, Holiday Pay, College Tuition Assistance, Free Shift Meals & MORE!** **Starting Pay: $17/hour** **Job Responsibilities** Adhere to and maintain preparation and production guidelines according to Aramark standards by reviewing and approving production and temperature logs. Supervise inmates in food preparation and tray assembly. Ensure timely, efficient meal service and all Aramark guidelines are being met. Participate in preparation and serving of meals Prints and distribute recipes. Direct inmates in the use of Aramark recipes and train on proper cooking procedures. Ensure proper portions and any special dietary requirements are fulfilled. Obtain accurate daily population counts and review with staff. Adhere to security policies and procedures. Ensure storage areas are locked at all times. Ensure that all kitchen tools and equipment are returned to their designated secure area. Ensure all keys are returned and secured. Determines work procedures, prepares work schedules and sanitation schedules while ensuring that cooks, inmates and/or food service workers adhere to the assigned schedule. Assist in conducting inventory, properly receiving, and storing food and food related items. Requisition orders as needed for approval. Participates in the preparation/5 P?s (Participation, Pulls, Production, Portion Control, and Postproduction), storage and assembly of meals and food items. Follows the Company?s Standard of Operation for food handling and storage. Follows HACCP policies and procedures regarding proper food handling procedures. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** Must be over 18 years of age Minimum of one (1) year of food prep or related work preferred Previous supervisory experience preferred Previous experience interacting with inmates a plus Ability to motivate and supervise inmates and/or team members to attain quality and quantity of food production in a correctional work environment Must be able to obtain a food safety certification Ability to work independently with limited supervision Ability to exercise good judgment and tact Must be able to follow basic safety procedures and policies Must qualify for and maintain correctional facility security clearance This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .

Sodexo is seeking a strategic and hands-on **Executive Chef** to lead culinary operations at **Brown & Brown's headquarters in Daytona Beach, FL** . In this role, you'll oversee **daily café production and service** , along with **high-volume corporate catering** , ensuring excellence in quality, consistency, and presentation. You'll guide a dedicated culinary team, fostering efficiency, engagement, and continuous improvement. Your expertise in menu innovation, cost management, and client collaboration will help drive operational success and elevate the dining experience. If you're a hands-on, passionate chef who thrives in a fast-paced, high-profile environment, this is your opportunity to make a lasting impact with Sodexo! **Corporate Services** Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. **What You'll Do** + Lead a high-level culinary team, providing both direction and hands-on support. + Develop and execute scratch-cooked menus that meet contract requirements and food cost targets. + Lead and execute large scale conference and catering events. + Bring artistic culinary flair to impress our clients, while driving innovation and creativity in the kitchen. + Execute sustainable and creative menus that align with current dietary trends and client preferences. + Mentor and inspire kitchen staff, elevating their skills and ensuring high standards of quality, presentation, and food safety. **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + An Associate's Degree or equivalent experience. + A strong culinary and catering background with a focus on attention to detail and new culinary trends. + Possess excellent leadership and communication skills, maintaining high culinary standards. + Demonstrate strong coaching and employee development skills. + Thrive in a dynamic environment, driving creativity and excellence in the kitchen. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-FL-DAYTONA BEACH_ **System ID** _984809_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$54100 to $81950_ **Company : Segment Desc** _CORPORATE SERVICES SEGMENT (US)_ _On-Site_

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

Elevate Your Culinary Leadership as Executive Chef with Florida's Original Brand Join a dynamic, growing team in beautiful St. Augustine, FL, as our Executive Chef for an upscale, high-volume restaurant concept. This role offers exciting opportunities for career advancement and growth within a company that values culinary excellence and hospitality leadership. We foster a culture rooted in teamwork, respect, and innovation, ensuring you can build a fulfilling career while enjoying what you do every day. Title of Position: Executive Chef Job Description: We are seeking an Executive Chef with a strong culinary background in upscale, high-volume environments to lead all kitchen operations while collaborating closely with ownership and the management team. The Executive Chef will manage multiple salaried and hourly kitchen managers, fostering a culture of accountability, teaching, and excellence. The ideal candidate will be extremely competent with inventory management, ordering, cost control, and labor scheduling, while driving culinary creativity and consistency. You will develop and mentor a young culinary team, ensuring high standards of execution, sanitation, and guest satisfaction while maintaining our reputation for excellence. What's in It for You? • Competitive Salary: $85K + Bonus Incentives (up to 15% annually) • Comprehensive Medical Insurance • Dental & Vision Coverage • PTO & Career Growth Potential! We're Looking for a Leader Who: • Proven Executive Chef or CDC experience in upscale, high-volume restaurant environments. • In-depth knowledge of inventory systems, food cost control, and effective labor management. • Demonstrated ability to coach, teach, and develop kitchen managers and culinary teams. • Passion for culinary excellence and consistency while fostering a positive, collaborative kitchen culture. • Strong organizational and leadership skills to manage multiple priorities effectively. Executive Chef Opportunity - St. Augustine, FL Ready to take the next step in your culinary leadership journey with a team that values your expertise? Submit your updated resume to ************************ to be considered for this exciting role.

Benefits: 401(k) matching Competitive salary Dental insurance Health insurance Paid time off Vision insurance Sous Chef I. ESSENTIAL FUNCTIONS: Plantation Bay Golf and Country Club's (PBCC) Sous Chef exercises discretion and independent judgement in supervising, scheduling, and coordinate activities of Cooks and other workers engaged in preparing and cooking food items. They must understand and appreciate the subtleties of flavor pairings and different tastes and have a good aesthetic sense for food presentation. They must be creative with their creations and continually research and test new and different recipes to ensure that members have an exceptional dining experience. Keeping all recipes on file for consistency. The duties of the position include but may not be limited to: A. Reporting on daily activities of Heart of House (HOH) team members to Executive Chef, Executive Sous Chef, General Manager and Food & Beverage Director. B. Assumes responsibility for the kitchen in the absence of the Executive Sous Chef. C. Interviews, hires, trains, evaluates employee performance, rewarding and disciplining employees. D. Openly communicating (via daily pre-shift staff meetings) with the Executive Chef and/or Executive Sous Chef staff daily concerning operations, expected business and event volumes, and Standard Operating Procedures (SOPs). E. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills F. Set up, maintain, and break down stations according to restaurant guidelines. G. Taste all products produced to assess quality and provide feedback where necessary H. Responsible for menu planning and development and implementation thereof. I. Daily preparation of food during assigned shift. J. Test new products and recipes as trends and business levels dictate. K. Responsible for assisting in maintaining budgets within guidelines. L. Continually review kitchen operations for improvements in the food production area. M. Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. N. Actively participate in food preparation before and during service, both behind the line and at the EXPO station. O. Gives instructions to cooking personnel in fine points of cooking, as well as providing training. P. Addressing complaints and resolving problems. Q. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. R. Follow established company and departmental standards for personal appearance and behavior. S. Communicates in a professional manner at all times, creating a positive culture with staff T. Ensures Serve Safe compliance. U. Other duties as assigned. PHYSICAL & MENTAL REQUIREMENTS: A. Strong listening, written and oral communication skills (able to read and interpret documents such as safety rules, able to write routine reports, able to communicate clearly and effectively, etc.). B. Math skills (able to add, subtract, multiply and divide in all units of measure. Able to compute rate, ratio and percent and to draw and interpret bar graphs.) C. Strong management skills D. Customer-Service orientation E. Energetic, passionate and creative F. Problem solving skills G. Able to regularly stand, walk, use hands, reach, sit, stoop, kneel, crouch or crawl. H. Must occasionally lift or move up to 50 pounds I. Vision capabilities (close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus). J. Ability to visually inspect food preparation. K. Must be able to read and follow recipes. L. High level of demonstrated integrity and ethical standards, with a strong sense of urgency, operational focus, and results driven. M. Demonstrates a professional communication, demeanor and appearance N. Must be fluent in English, both oral and written. O. Highly organized and self-directed. REQUIREMENTS: A. Supervisory experience B. Culinary Arts / Associates degree or equivalent from a two-year college or technical school preferred C. 5-7 years related experience and/or training D. Diverse cooking skills and high-volume experience We are a DFWP Must pass drug-screen and background Compensation: $45,000.00 - $55,000.00 per year

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $22.00-$24.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until October 31, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

The Kitchen Supervisor at Tomoka CI - Florida DOC supervises inmates to ensure that meal and food items are prepared in accordance with production plans. In this role, you will train workers in methods of performing duties, as well as assign and coordinate work to promote the efficiency of operations. This person is also responsible for the sanitation of the facility and maintaining personal safety, by conforming to all standards and regulations. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Benefits: Full Health Benefits, 401k*, Vacation/PTO, Holiday Pay, College Tuition Assistance, Free Shift Meals & MORE! Starting Pay: $17/hour Job Responsibilities * Adhere to and maintain preparation and production guidelines according to Aramark standards by reviewing and approving production and temperature logs. * Supervise inmates in food preparation and tray assembly. * Ensure timely, efficient meal service and all Aramark guidelines are being met. * Participate in preparation and serving of meals * Prints and distribute recipes. * Direct inmates in the use of Aramark recipes and train on proper cooking procedures. * Ensure proper portions and any special dietary requirements are fulfilled. * Obtain accurate daily population counts and review with staff. * Adhere to security policies and procedures. Ensure storage areas are locked at all times. * Ensure that all kitchen tools and equipment are returned to their designated secure area. Ensure all keys are returned and secured. * Determines work procedures, prepares work schedules and sanitation schedules while ensuring that cooks, inmates and/or food service workers adhere to the assigned schedule. * Assist in conducting inventory, properly receiving, and storing food and food related items. Requisition orders as needed for approval. * Participates in the preparation/5 P's (Participation, Pulls, Production, Portion Control, and Postproduction), storage and assembly of meals and food items. * Follows the Company's Standard of Operation for food handling and storage. Follows HACCP policies and procedures regarding proper food handling procedures. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Must be over 18 years of age * Minimum of one (1) year of food prep or related work preferred * Previous supervisory experience preferred * Previous experience interacting with inmates a plus * Ability to motivate and supervise inmates and/or team members to attain quality and quantity of food production in a correctional work environment * Must be able to obtain a food safety certification * Ability to work independently with limited supervision * Ability to exercise good judgment and tact * Must be able to follow basic safety procedures and policies * Must qualify for and maintain correctional facility security clearance This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Daytona Beach