Executive chef jobs in Pinellas Park, FL

Additional Information Job Number25202452 Job CategoryFood and Beverage & Culinary LocationThe Vinoy Resort & Golf Club Autograph Collection, 501 5th Avenue NE, St Petersburg, Florida, United States, 33701VIEW ON MAP ScheduleFull Time Located Remotely?N Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. 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. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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

Schulte Companies is seeking a dynamic, service-oriented Executive Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of three (3) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Job DescriptionJoin Florida Avenue Brewing Co. as a Full-Time Executive Chef Take the lead in a vibrant culinary environment within the beverage production industry. This onsite role offers an exciting opportunity to utilize your culinary training in a creative space where innovation meets excellence. With a competitive salary ranging from $70,000 to $85,000, plus potential for bonuses, you'll have the chance to showcase your skills while contributing to a customer-focused and energetic team. You'll be instrumental in crafting unique food pairings that enhance our beverages, all while enjoying the relaxed yet high-performance culture we cultivate in Wesley Chapel, Florida. You can enjoy great benefits such as Medical, Dental, Vision, 401(k), Life Insurance, Health Savings Account, Paid Time Off, Unlimited Paid Time Off, Snack/Drink Room, Employee Discounts, and Free Beer. Be part of a forward-thinking organization that respects and values your contributions. Apply now and elevate your culinary career in a fun and dynamic atmosphere. Florida Avenue Brewing Co. : Our Mission We called ourselves Florida Avenue from the start for our location on one of Tampa's most notable roads. But with time and growth, that name has come to mean more to us and more to our people. We set out in 2010 with a mission to provide a memorable craft beer experience for anyone we met along the way and to represent the Sunshine State to all who walked through our doors. With each beer you enjoy, we want you to taste all this state has to offer, drink it in, and thirst for more. Throughout our state and beyond, we are Florida Avenue. Your day as a Executive Chef As the Executive Chef at Florida Avenue Brewing Co. in Wesley Chapel, you will play a pivotal role in shaping our culinary direction. This position encompasses a diverse range of responsibilities, including overseeing all kitchen functions such as food purchasing, preparation, and quality maintenance. You will ensure that every dish is prepared to our high standards while training kitchen staff in essential cooking techniques and safety practices. Collaborating closely with leadership, you will develop and price innovative menu items, manage catering for private events, and maintain pristine kitchen conditions. Your leadership will foster a motivated kitchen team, where you will handle hiring, evaluations, and disciplinary actions. This is an exciting opportunity to bring your culinary expertise to a fun and dynamic atmosphere while ensuring excellence and consistency in all aspects of kitchen operations. Requirements for this Executive Chef job To thrive as the Executive Chef at Florida Avenue Brewing Co., you will need a robust skill set and relevant experience. A minimum of 5 years in kitchen management operations is essential, with preferred executive chef experience and at least 2 years in banquets or catering. Your ability to multitask and adapt to changing priorities will be crucial in our dynamic kitchen environment. Candidates should be detail-oriented with strong communication skills, exhibiting an open availability for varied shifts, including nights, weekends, and holidays. A culinary degree is preferred, along with a ServSafe Manager food certification and a Cicerone Beer Server Certification to be obtained within 60 days of hire. Physical demands include lifting up to 50 lbs, standing for extended periods, and working in a hot, wet, and loud environment, making stamina and resilience key attributes for success in this role. Knowledge and skills required for the position are: Experience and Skills: Minimum of 5 years of kitchen management operations experience Executive Chef experience preferred Minimum of 2 years experience in banquets and or catering operations Ability to multitask and adjust to changing priorities Ability to work varied shifts predominately nights and weekends Attention to detail and responsive communication skills Open availability including nights, weekends and holidays Education and Certification: Culinary degree is preferred but not required ServSafe Manager food certification required within 60 days of hire Cicerone Beer Server Certification within 60 days of hire Physical Demands: Must be able to lift 50 lbs to shoulder height and push or pull 160 lbs Must be able to work on your feet for 10 hours Must be able to crouch, bend, lift and reach Must be able to work in hot, wet and loud environment Will you join our team? If you think this job is a fit for what you are looking for, great! We're excited to meet you!

Job Description Three Oaks Hospitality's collection of community-driven restaurants and bars include: Steelbach, Ciro's, M.Bird, Stones Throw, BAR AW, Butcher n' Barbeque, ro, Sesame, Jekyll and Kipos. With over 500+ employees and an ever-growing collection of concepts, Three Oaks Hospitality continues to expand its portfolio with our mission in mind: to create memorable moments within our spaces, inspired by creativity and encouraged curiosity. We are looking to hire experienced Executive Chef's for our full-service restaurants to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position. Supervisory Responsibilities: Hires and trains restaurant staff. Assists in the organization and oversight of staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline of employees in accordance with restaurant policy. Duties/Responsibilities: Develop a compelling culinary vision aligned with the restaurant's brand and target audience. Create innovative and diverse menus that reflect current food trends. Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control. Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment. Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations. Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations. Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques. Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste. Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices. Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs. Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings. Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement. Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items. Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen. Required Skills/Abilities: Excellent record of kitchen management 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, POS) Education and Experience: BS degree in Culinary science or related certificate Minimum of 3 years of experience as Head Chef or a similar role Valid Food Manager Certificate Physical Requirements: Ability to traverse all parts of the restaurant quickly. Prolonged periods sitting at a desk and working on a computer. Must be able to lift 25 pounds at times. Benefits: Generous paid time off Medical, dental, vision, life 401(k) with company match Employee Discount Referral Program Flexible Schedule Paid Training Free Parking

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

Job Description Cocos Crush Bar in Clearwater Beach, FL is looking for one executive chef to join our 24 person strong team. We are located on 317 Coronado Drive. Our ideal candidate is self-driven, ambitious, and hard-working. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

Job Description Schedule is Sunday thru Thursday Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. 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. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. · Minimum of five years' experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V

Job Type: Full-time Executive Chef Moxy St Petersburg has arrived!!! We are looking for experienced and dynamic Crew Members to join our team at the Moxy St Petersburg Downtown. This is a groundbreaking new concept hotel offering unique positions throughout our hotel operations. Are you tired of the day-to-day hotel position? Want to join a face paced, #playon vibe? Well, it is time to hang that suit in the closet and apply NOW! We are looking for Heart Of The House Applying for the Heart of the House Crew you would be the first, middle and last impressions of our guest. From arrival at check in, to serving a cocktail throughout the day to prepping dinner for our guest in the evening WE DO IT ALL! Thats right! You're NOT just a cook. We are a complete package. We welcome diversity to help us showcase our local vibe. Duties include greeting guests, customer service, teamwork with all departments and spreading positivity with each other and our guests. ***Toast experience welcomed!!! Wurzak Hotel Group is seeking a skilled and experienced Cook to join our opening team at the Moxy St. Petersburg Downtown. With 163 stylish designed chic bedrooms, well-appointed functional spaces, fun & flavorful food options, and an intimate urban rooftop designed with adventure in mind, this new boutique hotel is an experiential opportunity for a team player ready to find a new home. If you are seeking a workplace where your skills are valued, your ideas are heard, and your career aspirations are supported, Wurzak Hotel Group is the place for you. Learn more below and become part of a team that is shaping the future of hospitality! Our Employer Brand: We Are Wurzak: Our goal is to instill a sense of pride and inclusion in our team members. At its core, the phrase instills a sense of community and connection to one organization, geographically dispersed. It emphasizes the positive and sizable impact each of our team members have on our properties and our company at scale. Find out more about us on our website or click here to visit our Linkedin page! Our Perks: Highly Competitive Salary Culture of Excellence Paid Time Off Hotel Discounts 401K Company Match Career Development Peer-to-Peer Recognition Quarterly & Annual Awards Inclusive work environment Medical, Dental, Vision, Supplemental Insurance Executive Chef Wurzak Hotel Group is seeking a skilled and experienced Executive Chef to join our opening team at the Moxy St. Petersburg Downtown. With 163 stylish designed chic bedrooms, well-appointed functional spaces, fun & flavorful food options, and an intimate urban rooftop designed with adventure in mind, this new boutique hotel is an experiential opportunity for a culinary creator ready to find a new home. If you are seeking a workplace where your skills are valued, your ideas are heard, and your career aspirations are supported, Wurzak Hotel Group is the place for you. Learn more below and become part of a team that is shaping the future of hospitality! Our Perks: Highly Competitive Salary Culture of Excellence Paid Time Off Hotel Discounts 401K Company Match Career Development Peer-to-Peer Recognition Quarterly & Annual Awards Inclusive work environment Medical, Dental, Vision, Supplemental Insurance Position Summary The Executive Chef oversees all aspects of kitchen operations. The ideal candidate will be passionate about food, creative in menu development, and dedicated to maintaining high standards of culinary excellence. Asian fusion and sushi experience required. Outlets include Bar Moxy, Sparrow Rooftop, Rose's Coffee Bar, Sip N Dip Pool Bar, and Banquets. The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. Responsibilities: Menu Development: Designing creative and innovative menus that meet the preferences and dietary requirements of customers while also considering food cost and profitability. Kitchen Management: Overseeing the daily operations of the kitchen, including food preparation, cooking, and presentation. Ensuring that all dishes meet quality standards and are served on time. Staff Supervision: Recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel. Providing guidance, support, and feedback to ensure high performance and productivity. Inventory Management: Monitoring inventory levels of food and kitchen supplies, ordering ingredients as needed, and managing food costs to maximize profitability. Food Safety and Sanitation: Enforcing strict adherence to food safety and sanitation standards to maintain a clean and hygienic kitchen environment. Ensuring compliance with health and safety regulations. Budgeting and Cost Control: Developing and managing budgets for kitchen operations, including labor and food costs. Implementing cost-saving measures without compromising on food quality. Supplier Relationships: Establishing and maintaining relationships with food suppliers and vendors. Negotiating contracts and pricing agreements to obtain the best quality ingredients at the most favorable terms. Creative Collaboration: Collaborating with other members of the management team, such as the restaurant manager or food and beverage director, to develop promotional campaigns, special events, and other initiatives to attract customers and enhance the dining experience. Quality Control: Monitoring food quality and consistency to ensure that dishes meet the standards set by the establishment. Making adjustments to recipes and cooking techniques as necessary. Continuous Improvement: Staying informed about culinary trends, techniques, and best practices. Continuously seeking opportunities for innovation and improvement in menu offerings and kitchen operations. Qualifications: Culinary Education: A degree or diploma from a recognized culinary school or equivalent work experience preferred. Experience: Several years of experience working in a professional kitchen, with progressively increasing responsibilities. Prior experience in a supervisory or managerial role is typically required. Culinary Skills: Expertise in a wide range of cooking techniques and cuisines. Strong knowledge of food ingredients, flavors, and pairings. Leadership Abilities: Excellent leadership and management skills, with the ability to motivate and inspire kitchen staff to achieve high performance and meet organizational goals. Organizational Skills: Strong organizational and time management skills, with the ability to multitask and prioritize tasks effectively in a fast-paced environment. Communication Skills: Effective communication skills, both verbal and written. The ability to communicate clearly and professionally with staff, colleagues, suppliers, and customers. Attention to Detail: Meticulous attention to detail in all aspects of kitchen operations, from menu planning to food presentation. Problem-Solving Skills: Strong problem-solving abilities, with the ability to quickly address and resolve any issues or challenges that arise in the kitchen. Creativity: A creative and innovative approach to menu development and culinary offerings. Adaptability: Flexibility and adaptability to changing circumstances and business needs. Overall, an Executive Chef plays a critical role in ensuring the success of a food service establishment by overseeing kitchen operations, managing staff, controlling costs, and maintaining high standards of food quality and customer satisfaction. About Wurzak Hotel Group At Wurzak Hotel Group we take pride in being recognized as an Employer of Choice in the Hospitality Industry. Our commitment to fostering a positive, inclusive, and innovative workplace sets us apart, making us a destination for top talent seeking a rewarding and fulfilling career. WHG has earned and maintains its competitive advantage by developing talent within the organization who embody the same entrepreneurial spirit of our leadership team and who seek to create value through tireless innovation, tight focus on the operational details and uncompromising guest satisfaction. Wurzak Hotel Group has a proven track record of developing and managing hospitality assets for over 30 years and continues to be recognized as one of the region's top hospitality companies. WHG is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture where all our team members can thrive. We have a zero-tolerance policy for workplace discrimination on the basis of someone's race, gender, disability, or any other basis protected under federal, state, or local laws. How to Apply: Excited to take on the challenge? Your potential is our passion, Let's unlock the possibilities! Interested candidates should apply and submit a resume highlighting relevant experience. Working Conditions & Physical Effort: Work is normally performed in an interior hotel environment. While performing job duties, the associate speaks, listens, completes documents, processes requests and operates office equipment such as a telephone, calculator, computer, copier and fax. Physical requirements include extended periods of standing and/or walking, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 pounds. The job requires close vision with or without corrective lenses. This position may be required to operate a motor vehicle. Notice Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. This employer participates in E-Verify. This employer will provide the Social Security Administration (SSA) and, If necessary, the Department of Homeland Security (DHS), with information from each new employee's Form I-9 to confirm work authorization. Important: If the Government cannot confirm that you are authorized to work, this employer is required to provide you written instructions and an opportunity to contact SSA and/or DHS before taking adverse action against you, including terminating your employment. Employers may not use E-Verify to pre-screen job applicants or to re-verify current employees and may not limit or influence the choice of documents presented for use on the Form I-9.

Job Description About the Role An exciting opportunity is available for an Executive Chef to lead culinary operations for two Japanese-focused concepts. This role offers the chance to shape menus, elevate standards, and eventually advance into a Culinary Director position overseeing multiple concepts. The ideal candidate will have a high level of technical skill, Michelin or fine-dining experience preferred, and a passion for creating innovative, memorable dishes. Key Responsibilities Lead and manage all culinary operations across both concepts. Oversee menu development, food quality, and presentation standards. Mentor and develop the culinary team, fostering cross-training and professional growth. Manage kitchen staffing, including 2 Sous Chefs, 8 evening cooks, and 4-5 morning cooks. Ensure operational efficiency, consistency, and compliance with health and safety standards. Collaborate with ownership on creative direction, concept evolution, and future growth opportunities. Participate in tastings, menu launches, and ongoing innovation initiatives. Drive a high standard of culinary excellence while maintaining a positive, team-oriented kitchen culture. Qualifications Proven Executive Chef experience in high-volume, high-standard kitchens. Michelin or fine-dining experience preferred. Strong leadership, mentoring, and team development skills. Exceptional culinary creativity within Japanese cuisine. Experience managing multiple concepts or overseeing large kitchen teams. Strong organizational, communication, and operational management abilities. Compensation & Benefits Salary: $120K-$150K Bonus: Yes PTO: Yes Health Insurance: Available Relocation Assistance: Flexible Perks: Opportunity to grow into a Culinary Director overseeing multiple concepts

About Us: Whiskey Joe's is an iconic waterfront restaurant and bar that captures the laid-back, tropical vibe of the Florida Keys. With stunning views, delicious food, and a wide selection of beverages, we provide a unique and memorable dining experience for our guests. We pride ourselves on offering numerous opportunities for growth and advancement within our industry-leading organization, marking ourselves as the opportune company to level-up your career path. We challenge our management team to be innovators in hospitality by consistently delivering a 5-Star experience to our teams, guests, and community. Position Overview: We are seeking a talented and experienced Executive Sous Chef to join our dynamic culinary team at Whiskey Joe's. The Executive Sous Chef will work closely with the Executive Chef to oversee all aspects of kitchen operations, including menu planning, food preparation, staff management, and ensuring the highest standards of quality and consistency. Top-notch Benefits: Competitive salary Quarterly bonus Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $68000 - 75000 / year plus bonus Responsibilities: Collaborate with the Executive Chef to develop innovative and seasonally inspired menus that showcase fresh, local ingredients and meet the preferences of our diverse clientele. Supervise and train kitchen staff, ensuring adherence to recipes, food safety protocols, and sanitation standards. Oversee food preparation and execution during service, maintaining efficient workflow and timely delivery of dishes. Monitor inventory levels, order supplies, and manage food costs to maximize profitability. Lead by example, fostering a positive work environment and promoting teamwork and professionalism among kitchen staff. Stay current with industry trends and culinary techniques, continuously seeking opportunities for improvement and innovation. Assist with scheduling, performance evaluations, and other administrative tasks as needed. Education/ Experience/ Skills: Minimum of 5 years of experience in a high-volume restaurant kitchen, with at least 3 years in a leadership role. Culinary degree or equivalent certification preferred. Strong culinary skills and knowledge of diverse cooking techniques and cuisines. Demonstrated ability to lead and motivate a team in a fast-paced environment. Excellent communication and organizational skills. Passion for food, creativity, and dedication to delivering an exceptional dining experience. Excellent interpersonal, verbal, and written communication skills. Detailed oriented with a strong emphasis on accuracy and time management. Strong familiarity with OSHA and all local Department of Health Regulations. Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 45lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

About the Executive Chef Role The Executive Chef is the strategic and operational leader of all back-of-house operations across Hellas Bakery & Pita, Inc. This role serves as the primary planning, systems, and leadership engine of the kitchen, responsible for building strong teams, establishing clear standards, and implementing structures that drive consistency, accountability, and long-term operational success. The focus of this position is not only execution, but ownership; developing people, processes, and performance in alignment with the broader business goals. The Executive Chef oversees all BOH leadership and staff, including Sous Chefs, line cooks, prep teams, and dishwashers. Core responsibilities include inventory control, food and labor cost management, budgeting, scheduling, training programs, menu execution standards, and plating consistency. Through visible leadership during opening, peak service, and closing, the Executive Chef sets the tone for professionalism and calm execution, supports high-volume service flow, and ensures full compliance with food safety, health code, sanitation, and equipment standards. Working in close partnership with the Kitchen Manager, FOH leadership, management, and ownership, the Executive Chef collaborates to strengthen existing operations while introducing thoughtful improvements and modern systems. This role requires strong judgment, emotional intelligence, financial acumen, and an entrepreneurial mindset, with the ability to lead change respectfully, solve problems proactively, and take full ownership of BOH performance while preserving the culture and institutional knowledge of the kitchen. About Us: Hellas Bakery & Pita is a family-owned and operated landmark located in the heart of Tarpon Springs, Florida. For over 50 years, we've proudly served authentic Greek pastries, breads, and meals to locals and visitors alike. Our team is passionate about hospitality, tradition, and delivering top-quality food and service. At Hellas, we foster a warm, team-oriented environment where both our guests and employees feel like family. What You Will Do: Serve as the strategic leader of all back-of-house operations, setting the vision, structure, and standards that drive consistency, accountability, and long-term success across all culinary departments Lead, develop, and empower kitchen leadership, including Sous Chefs and key Team Leads, by establishing clear expectations, coaching for growth, and building bench strength for the future Own the planning and systems behind the kitchen, including forecasting, production planning, labor strategy, inventory management, and process improvement; ensuring the operation is proactive rather than reactive Partner closely with the General Manager, FOH leadership, and ownership to align culinary execution with business goals, guest experience standards, and financial targets Build and sustain a professional, respectful kitchen culture, modeling calm, disciplined leadership in high-pressure environments and holding the team accountable to behavioral and performance standards Take full ownership of food and labor cost performance, using data, forecasting, and strategic decision-making to meet or exceed budget objectives without sacrificing quality or team morale Design, implement, and continuously improve training programs, ensuring consistent execution, food safety compliance, and leadership development at every level of the BOH Lead change thoughtfully and collaboratively, modernizing systems and processes while respecting institutional knowledge and supporting long-tenured team members Ensure operational excellence and compliance, establishing systems that consistently meet food safety, sanitation, health code, and equipment standards Maintain a visible leadership presence during key operational moments, providing direction, support, and problem-solving when it matters most, while avoiding unnecessary micromanagement Lead by example in communication, teamwork and abiding by company standards Key Qualifications: 5+ years of BOH Management experience in a high-volume restaurant environment High School diploma or GED; Associate degree in Food and Beverage preferred Calm, organized, and confident under pressure. Strong communication skills and proven leadership skills. Ability to stay calm and organized during high-volume service. Strong computer skills. Experience with Microsoft Office, restaurant management services (like MarginEdge), timekeeping/scheduling systems and point-of-sale (POS) systems. Flexible availability, including weekends, evenings, and holidays. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Must be able to stand for extended periods. Must be able to lift or move 25-50 lbs. as needed. The Benefits of working at Hellas include: Discounted shift meal Health insurance with a large employer contribution Vision, dental, life, short term and long-term disability and accident insurance also available 401(k) Pet insurance and Pet discount programs Financial Fitness program to help you stay on top of your financial goals. Employee Assistance program to help with work and life issues. EEO & ADA Compliance: Hellas Bakery & Pita is an Equal Opportunity Employer (EEO) committed to a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, veteran status, or any other protected characteristic. In accordance with the Americans with Disabilities Act (ADA) and the Florida Civil Rights Act (FCRA), we provide reasonable accommodations during the hiring process. To request an accommodation, contact Human Resources at **************. Disclaimer: This job description is not intended to be an exhaustive list of all responsibilities or duties. Employees may be asked to perform additional tasks as needed. All duties listed are essential and may be modified to reasonably accommodate individuals with disabilities.

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. THE ROLE The Executive Chef is responsible for assisting in the culinary design of the venue's menu in accordance with organization and execution of the day-to-day food and beverage operations. ESSENTIAL FUNCTIONS Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor cost. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on work station. Participates in production of all food items necessary for operation. Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products. Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness. Assigns in detail, specific duties to all associates under supervision of Restaurant Executive Chef for efficient operation of kitchen and service. Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. Adheres to and enforces inventory and labor control measures; performs inventory counts as requested. Ability to coach, train and develop efficient and successful team. Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. High School diploma or GED; Associate degree in Food and Beverage preferred Minimum eight (8) years in BOH restaurant environment Minimum five (5) years of BOH management experience in a high-volume restaurant environment Thorough knowledge of hot, cold food and pastry preparation Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders. Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges Majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature fluctuations of warehouse and kitchen. May also be exposed to partially sheltered outdoor environment subject to climate fluctuations Kitchen environment-noise levels may be moderate to high Works frequently in hot and damp environment In contact with sharp knives, slicers, boiling liquids, hot pans, etc. Ability to remain on feet for entire length of shift Ability to lift/move/maneuver up to 50 lbs. Constant standing, walking, bending, reaching and repetitive motions COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Florida State University Tallahassee, FL 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Salary: $55K-$60K Starting Salary Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: Competitive salary and a vibrant work culture Profit-sharing incentives Annual paid vacation Affordable health, dental, and vision insurance Opportunities for career progression within our rapidly growing company A complimentary Naked Farmer meal daily Flexible work schedule Parking Reimbursement At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service. Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food. Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication. Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency. Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes. Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized. Setup your team for success on each service by managing the deployment board and prep schedules effectively. Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service. Set the kitchen up for success, completing all tasks with timeliness and a focus on safety. Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes. Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines. Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs. Grow your kitchen team through active recruitment, training, performance management, mentorship, and disciplinary procedures when necessary. YOU HAVE: A minimum of 2 years' experience leading a culinary team in a high-volume setting. A deep passion for quality food and a desire to constantly improve. Strong culinary expertise with a willingness to learn and adapt. A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds. A collaborative spirit and readiness to contribute as needed. Respect and appreciation for your team and a commitment to fostering a positive work environment. Exceptional communication skills. A vision for mentoring and developing chefs into future restaurant leaders. Reliability and a consistent performance record. Adaptable interpersonal skills and the ability to meet new challenges with agility. An unwavering attention to detail. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes. Join us as we build the future of food together.

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

WHO ARE WE? If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Village Bradenton, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. We offer jobs in Bradenton, FL, at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying, and fruitful senior living career at Freedom Village of Bradenton. Position Summary The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the senior living community. This role ensures high-quality, nutritious, and appealing meals that meet the dietary, safety, and regulatory needs of residents while maintaining efficient kitchen operations and a positive dining experience. Key Responsibilities Culinary Operations * Assist in planning, preparing, and executing daily menus for independent living, assisted living, and memory care residents * Ensure meals are flavorful, visually appealing, and appropriate for senior dietary needs * Oversee food preparation, cooking, and plating during service periods * Maintain consistency in food quality, portion control, and presentation Leadership & Staff Supervision * Supervise, train, and mentor kitchen staff in daily operations * Lead shifts in the absence of the Executive Chef * Assist with scheduling, staffing coverage, and performance feedback * Promote a respectful, team-oriented work environment Nutrition & Dietary Compliance * Work closely with the Registered Dietitian and clinical team to support special diets (low sodium, diabetic, pureed, mechanical soft, allergen-free, etc.) * Ensure all meals comply with residents' dietary plans and physician orders * Support resident satisfaction through menu feedback and special requests Food Safety & Regulatory Compliance * Ensure compliance with local, state, and federal regulations (health department, ServSafe, HACCP) * Maintain proper food handling, storage, sanitation, and temperature controls * Assist with health inspections, audits, and corrective actions Inventory & Cost Control * Assist in ordering food and supplies within budget guidelines * Monitor inventory levels, minimize waste, and support cost-control initiatives * Participate in menu costing and purchasing decisions Resident Experience * Engage with residents to understand preferences and address concerns * Support special events, holidays, and themed meals * Maintain a hospitality-driven approach aligned with senior living standards Qualifications * Culinary degree or equivalent professional experience preferred * Minimum 3-5 years of progressive culinary leadership experience * Experience in senior living, healthcare, or high-volume institutional dining preferred * Strong knowledge of modified diets and senior nutrition * ServSafe Certification (or ability to obtain) * Excellent leadership, communication, and organizational skills WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Points, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * A Monthly All-Staff Meet n' Eat, because we value a strong company culture that creates camaraderie between departments. * Various Employee-led Committees because we value employee engagement and making your voice heard. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement * Freedom Village Bradenton has partnered with Daily Pay to give our team members control over accessing their paycheck on their own schedule. Ask us about how this benefit supports your financial wellbeing today! PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs. independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives. Must be able to see, hear, and communicate with others Salary: $52,000 Schedule: Varies, includes nights EEO Employer

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager Location: Sarasota, FL Schedule: Full-time Starting Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the Campus Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing; a dequate computer skills required Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Delegate tasks to team members effectively Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3 - 5 years' experience in food service management, specifically in senior living Ability to pass a level 2 background check Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite CDM credential Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification

Job Description Operations GM & Executive Chef Salary: $65K-$75K+ Bonus Growing Hospitality Services provider seeks a new Chef/Manager to join their team. Responsibilities: · Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. · Visits Clients, Vendors, and offers/Performs food demonstrations at FBO's and conferences. · Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. · Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. · Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development. · Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. · Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. · Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. · Responsible for supporting the kitchen's financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. · Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer · Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services. · Conduct monthly inventory for kitchen & locker products. · Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures. · Supports District Manager in communicating and maintaining client relationships with local client base. · Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives. Qualifications · 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred. · 5+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation. · Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. · Must have a base knowledge of finance and accounting principles and Department of Health Regulations. · Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget. · Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component. · Multi-lingual is preferred (Spanish/French). · A flexible work schedule required, including weekends and holidays and frequent travel (approximately 10%) · Must have valid driver's license with clean driving history. · All candidates will be subject to background check & drug screening.

Additional InformationFull Time, Open Availability, Previous Experience Job Number25198484 Job CategoryFood and Beverage & Culinary LocationJW Marriott Clearwater Beach Resort & Spa, 691 S Gulfview Blvd, Clearwater Beach, Florida, United States, 33767VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Non-Management Pay Range: $23.50-$23.50 per hour POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. 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. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.