Executive chef jobs in Port Charlotte, FL - 105 jobs

Tuscany and Florida share three distinct traits: a warm sun, wonderful people, and a passion for fresh air and good food. Nowhere is that more evident than Taverna Toscana, an authentic Italian chophouse that blends culinary excellence with modern leisure .Located in Bradenton, Florida's friendliest city, Taverna Toscana's indoor/outdoor concept is buzzing with families, foodies, CEOs and couples alike. The steaks are aged to perfection, the pasta is made from scratch, the drinks are crafted with care, and the decor draws the mind to Italy itself. It's not a hidden gem. It's a bold statement. And it's calling for you. It is an exciting opportunity and we look forward to hearing from you soon. Partnership & Hiring Note: Taverna Toscana is a partner restaurant of Fabio Viviani Hospitality Group. While we collaborate closely with the FVH team, all open positions are hired directly by Taverna Toscana. Duties & Responsibilities Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued. Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers. Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment. Develop innovative and seasonally driven menus that reflect Giostra's vision and elevate the guest experience. Establish and enforce portion sizes, plating standards, and presentation guidelines. Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures. Collaborate with Giostra leadership on financial planning, budgeting, and cost management. Ensure compliance with all food safety, sanitation, and workplace safety regulations. Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards. Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff. Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation. Uphold and model company values, policies, and standards at all times. Other duties as assigned. Requirements Passion for food and dedication to delivering an excellent dining experience for every guest. Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments. Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests. A minimum of 7-10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role. Culinary degree or equivalent professional training preferred. Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency. Creative approach to menu development, plating, and modern culinary trends. Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments. Flexibility to work evenings, weekends, and holidays as required. Preferred Qualifications Certification from the American Culinary Federation (CEC or higher). Experience in fine dining and/or high-volume operations. Proven track record of developing innovative, guest-focused menus. Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams. We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decisions based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, Giostra may be the place for you. Apply today!

You will play a key role in menu development, team leadership, and day-to-day kitchen operations, while fostering a collaborative culture with front-of-house management. This position reports directly to the Executive Chef and operates within the Culinary Services leadership structure under the Culinary Director. We take great pride in our diverse and innovative dining venues and our commitment to outstanding service. If you are energized by creating memorable dining experiences and building meaningful connections with residents, we invite you to apply Exceptional Benefits: Enjoy a comprehensive benefits package including: Medical, Dental, & Vision Insurance (Full-Time) Paid Time Off (Vacation accrues from day one!) 401(k) with 6% Company Match Tuition Reimbursement Employee Assistance Program FREE Employee Clinic Visits (up to 6 per year) FREE telemedicine for family members And much more! Work-Life Balance: Flexible schedules with no late nights! Growth Opportunities: Explore continuing education opportunities for yourself and your family members. What You'll Do: Collaborate with the Executive Chef to source fresh, high-quality ingredients and develop innovative menus and signature dishes Lead by example with a strong passion for cooking, creativity, and presentation Support and mentor culinary team members through hands-on leadership, training, and coaching Ensure consistency and quality in the preparation and presentation of all à la carte and event menu items in accordance with established recipes and standards Maintain strong working partnerships with front-of-house management to deliver a seamless dining experience Prepare and serve food as needed, stepping in wherever support is required Coordinate kitchen staffing and scheduling as assigned to ensure efficient operations Oversee inventory management, including ordering, stock rotation, and equipment accountability Ensure all kitchen equipment is maintained in proper working order Enforce best practices for food safety, sanitation, and workplace safety Ensure meals and catered events are executed accurately and on schedule Perform multi-functional duties related to food preparation, sanitation, and opening/closing procedures Assist with the recruitment, selection, scheduling, and training of culinary team members Build positive, lasting relationships with residents through engagement and service excellence Partner with the Director of Culinary Services to support budgeting, forecasting, and cost controls What You'll Bring: Minimum of three years of high-volume Sous Chef experience preferred Proven leadership skills with the ability to motivate and manage culinary teams in a high-pressure environment High energy, creativity, and a genuine passion for food and hospitality Strong commitment to quality, service excellence, and resident satisfaction Who We Are: A beautiful 60-acre Life Plan Community, or CCRC, that offers senior living at the highest level of independence - with unmatched amenities, fine dining, and refined décor - as well as a full continuum of care that includes Independent and Assisted Living, Memory Care, Long-Term Care and Rehabilitation. Cypress Cove enjoys a resident-staff rapport that is engaging and friendly. As much as our residents LOVE to live here, YOU will LOVE to work here! EOE/Drug-Free & Tobacco-Free Workplace

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.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Job Description Sous Chef Multi Venue Culinary Operation Fort Myers, FL We are partnering with a large scale, chef driven hospitality operation that runs multiple dining venues under one roof. The food matters. The people matter. The culture matters. And consistency is non negotiable. They are seeking an Executive Sous Chef who wants to be a true second in command. Someone who thrives in structure but still loves creating moments on the plate. Someone who understands that leadership is built through coaching, not fear. Someone who knows that great food can be both comforting and refined depending on the room you are cooking for. This operation runs several distinct concepts at once. One venue focuses on classic, comforting dishes executed flawlessly and consistently. Others allow for more elevated and creative menus, including chef driven tasting dinners and special events that require true technical skill and polish. Volume is real. Expectations are high. Inspections are frequent. But the pace is sustainable and the culture is calm, professional, and collaborative. This is a place where chefs leave at a reasonable hour, schedules are respected, and leadership actually practices what it preaches. What You Will Be Trusted With Acting as the right hand to the Executive Chef across all outlets Leading and supporting multiple Chefs de Cuisine and their teams Ensuring recipes are followed, tasted, and executed with precision Maintaining food safety and inspection readiness at all times Coaching teams in real time, not managing from the office Balancing consistency with creativity depending on the venue Executing and elevating high end special dinners and events Helping set the tone for a kitchen culture built on respect and accountability Managing administrative responsibilities including labor, scheduling, and systems The Kind of Chef Who Thrives Here Formally trained with strong classical foundations Technically sound and proud of doing the basics right every time Comfortable cooking elevated cuisine when the moment calls for it Equally comfortable executing familiar dishes exactly as guests expect them Experienced in banquet or multi outlet environments Organized, calm, and detail oriented under pressure Computer savvy and confident with systems like Excel, labor tools, and kitchen technology A natural teacher who enjoys developing people Direct, compassionate, and consistent in leadership Spanish language skills are helpful but not required What Makes This Role Different A true Executive Sous role with real authority and influence Multiple concepts without the chaos of a typical resort grind High standards without toxicity A leadership team that values professionalism and balance Creative outlets that are protected and respected A schedule designed for sustainability, not survival Compensation and Schedule Competitive base salary in the mid to upper 70s with flexibility for the right candidate Stable, full time role with a predictable schedule Average workweek around 45 to 50 hours A culture that respects personal time and longevity The Interview Process Finalists should expect a thoughtful and thorough process. This may include: Leadership focused interviews with multiple stakeholders A hands on cooking evaluation to validate technique, organization, and execution A chance to demonstrate both skill and presence in the kitchen This is a rare opportunity for an Executive Sous Chef who wants to lead at a high level, cook with intention, and be part of something structured, professional, and genuinely well run.

Requirements Experience and Education Required Education · A High School Diploma is required · Experience Minimum four years' as an Executive Sous Chef multi-functional hotel operation, minimum of six years in a management role with progression, working knowledge of many classical cuisines or (specific to the restaurants and banquet operations) and a proven track record of growth, advancement and profitably. Skills Required Must be able to: · Speak, read, write and understand the English language. · Compute accurate mathematical calculations. · Provide legible communication and directions. · Perform job functions with attention to detail, speed and accuracy. · Prioritize and organize. · Must have excellent knowledge of the Miami area and the beaches. · Think clearly, remaining calm and resolving problems using sound judgment. · Follow directions thoroughly. · Understand guest's service needs. · Work cohesively with co-workers as part of a team. · Work with minimal supervision. · Maintain confidentiality of guest information and pertinent resort data. · Use a computer keyboard and possess basic typing skills. · Possess moderate to advanced computer skills. · Work in a dynamic and constantly changing environment. · Adept to multitasking. Physical Demands Must be able to: · Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance · 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 · Use, carry, and operate all necessary office equipment using finger dexterity. · Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. · Visually look at a computer for extended periods of time. · Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Culinary · Understand the business end of what it takes to make it profitable. · Learn to manage culinary labor based on revenue and the job at hand. · Focus on dealing with high quality ingredients / foods. · Expressing your culinary side by creating and developing new recipes, plate presentations, and procedures for others to follow. · Stay up on food safety trends to stay educated. Team Player · Demonstrates co-operation within the team and with other departments · Listens carefully and works well with others · Has a positive influence on others in the team and clearly enjoys working with people · Learn, teach and grow a team through challenges - self-improvement. · Guest Focused · Anticipates guests' needs and is sensitive to people from all cultures · Has a natural, warm smile and a friendly and passionate approach · Demonstrates confident, helpful and genuine behavior with internal and external guests · Both internal and external guest feedback and recognition. · Delivers their Best · Has energy and sense of urgency for his/her work · Resourceful, makes things happen and looks for ways to work more efficiently · Always looks their best and acts appropriately (e.g. approaching guests, body language) · Composed · Able to stay calm under pressure · Demonstrates maturity and ability to cope with the unexpected · Never lets personal feelings interfere with delivering the highest standards · Trustworthy and responsible · Excellent records of attendance and punctuality · Is reliable and demonstrates the ability to work without supervision · Demonstrates a high level of personal integrity, honesty and trust Time Management · Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Listening · Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Licenses or Certifications · Must have a Serve Safe or equal to food license and be knowledgeable of HACCP standards required. · Valid drives license in good standing in accordance to the Biltmore Hotel insurance company guidelines. Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

The Sous Chef is responsible for participation in the planning, preparation, cooking and plating of meals. The individual will also be responsible for kitchen operations to include supervision and training of cook staff, establishment and maintenance of consistent quality, safety and sanitation standards, menu planning and food cost containment. The Sous Chef will support the cleaning, training and inventory needs of the department, and will serve as a resource for other staff members. The Sous Chef may also be called upon to provide leadership support in the absence of the Director of Dining Services, and/or to provide general operational support. Success will be measured by resident satisfaction, adherence to Policy and Procedure, organization, accuracy, cleanliness, attitude and product quality. Scope and Status: Exempt/Full Time with Benefits Interacts with: a. All department staff which includes cooks, dietary aids, servers and dishwashers b. Consultants and/or Vendors c. Residents, family members, support groups and referral sources d. Federal, county, State and City officials Qualifications: To perform this job successfully, an individual must have the ability to communicate effectively with management, co-workers, residents and resident families and have knowledge of basic math skills and the ability to develop, read, and execute recipes. An individual must also prove commitment to the delivery of world class service and products, have the ability to motivate staff to do the same, and have the ability to present a professional image at all times in accordance with company standards. An individual must be able to follow prep and order sheets, identify food product, a strong knowledge of food fabrication, and cooking methods. Experience with inventory and cost control techniques is helpful. The ideal candidate will have had progressive leadership responsibilities in and upscale senior living/resort food and beverage operation with exposure to both a la cart and banquet dining service style. Supervisory experience will be needed. Experience in hospital, hotel or other large production environment is preferred. Teh following certifications, training and diploma are required: High School Diplomat: two-year culinary degree or at least 2 years related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting, SERV Safe Certification, current CPR and First Aid training. Area of Responsibility: 1. Planning Preps and plans meals according to the established menus, production lists and recipes. Assist int he preparation and serving of meals related to family gatherings, private dining, marketing events and special activities. Assist in coordinating production personnel for each event. Demonstrates a sense of urgency and accomplishes a reasonable amount of work within established timeframes. Ensures that kitchen is on schedule, pre-plating cold foods, prepping for upcoming services, prepping for a la carte menu. Demonstrates a mastery of breakfast egg preparations: over easy, over medium, over hard, poached, scrambled, omelets, sunny side up. Demonstrates proficiency in preparing meat and seafood. Demonstrates understanding of cooking vegetables. Able to prepare most and cold sauces and dressings. Understands balance of flavor. Does not over or under-season. Demonstrates appropriate knife skills. Understand various knives and their purposes. Uses correct knife for task at hand. Uses sharp knives. Modified Diets: Demonstrates understanding low sodium, no sugar, mechanical soften, puree and chopped diets. Demonstrates a basic proficiency in banking and desserts. Establish and maintain high quality standards in regard to food production, controlled food costs, storage requirements, presentation service and sanitation, safety and expediency of line service and waste control procedures. Observe, direct and train kitchen personnel in preparing, portioning and serving menu items to assure that methods of cooking portion size and ingredients are as prescribed by the menu and maintain established quality standards. Assist with coordination culinary training with staff. Assist with taking month-end food inventory and extends total accurately. Salary Description $56,000/ annually

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

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company's mission. Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience a plus Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 5 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; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Maintains food handling and sanitation standards. • Ensures all employees have proper supplies, equipment and uniforms. • Performs all duties of Culinary and related kitchen area employees in high demand times. • Oversees production and preparation of culinary items. • Ensures employees keep their work areas clean and sanitary. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. • Assists in determining how food should be presented and creates decorative food displays. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities • Ensures and maintains the productivity level of employees. • Ensures completion of assigned duties. • Coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Handles employee questions and concerns. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Conducts employee performance appraisal process, giving feedback as needed. • Communicates performance expectations in accordance with job descriptions for each position. • Participates in an on-going employee recognition program. • Monitors employee's progress towards meeting performance expectations. • Conducts training when appropriate. Maintaining Culinary Goals • Follows specific goals and plans to prioritize, organize, and accomplish your work. • Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. • Places orders for appropriate supplies and manages food and supply inventories according to budget. • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Strives to improve service performance. • Handles guest problems and complaints seeking assistance from supervisor as necessary. • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Serves as a role model to demonstrate appropriate behaviors. • Analyzes information and evaluating results to choose the best solution and solve problems. • Complies with loss prevention policies and procedures. • Reports malfunctions in department equipment. • Attends and participates in all pertinent meetings. • Encourages and builds mutual trust, respect, and cooperation among team members. 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.

(University Town Center/UTC) Salary: $48K-$51K per year (training pay $45K) 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 a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. 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 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: Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor. Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge. Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards. Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine. Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service. Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift. Address guest concerns with creative and effective solutions. Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols. YOU HAVE: A passion for real, good food and a willingness to learn new culinary skills. At least one year of leadership experience in a high-volume kitchen. Two or more years of experience cooking in a high-volume kitchen environment. Strong culinary abilities, while remaining open to learning and coaching. Demonstrated strong work ethic and the ability to execute job duties effectively. Capable of meeting the physical demands of the role, including lifting up to 50 pounds. A team player who is willing to contribute wherever needed. Respect and appreciation for your coworkers. Excellent communication skills. A commitment to mentor chefs and nurture their growth into future restaurant leaders. Strong interpersonal skills and the agility to adapt to new challenges. A keen eye for detail, ensuring excellence in every task. A reliable and optimistic, caring personality. 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.

The Sous Chef is the direct management assistant to the Executive Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and Director. The Sous Chef also assists in planning, direction and management of all employees within the unit. The Sous Chef is responsible for achieving operational and financial goals, ensuring food quality, and meeting objectives and/or resident needs. In addition, the Sous Chef is responsible for cultivating a team environment that provides exceptional customer service while ensuring all staff members perform at a consistently high level. The Sous Chef respectfully interacts with all residents, family members, visitors, colleagues and staff. This is a safety sensitive position. ESSENTIAL FUNCTIONS It is understood that every incidental duty connected with operations listed in the is not always specifically described, and that employees, at the discretion of management, may be required to perform duties not within their job descriptions. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position. Assists in planning and developing menus, and forecasting portion specifications to unit. Analyzes and costs food items. Ensures compliance with established budget. Assists in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Controls expenses. Determines food and supply needs for unit. Maintains inventory control of food and supplies. Maintains and ensures safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, uniform standards and employee hygiene. Plans, schedules, supervises, and participates in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensures food quality standards are met and amounts are sufficient to meet expected need. Consults with the Executive Chef about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Notifies Executive Chef and Director of all unusual events, circumstances, or other safety or quality control issues. Attends food and beverage staff and management meetings. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. Provides training and professional development opportunities for kitchen staff. Periodically visits dining area when it is open to welcome residents. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Support safe work habits and a safe work environment. Regular and reliable attendance is an essential function of this job. ESSENTIAL MENTAL AND PHYSICAL FUNCTIONS The essential mental and physical functions listed below are required in order for an employee to be able to perform the essential functions of this position. Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day and to climb steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of residents and co-workers and the ability to speak clearly so that you can be understood by residents and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced environment. Florida Care Provider Background Screening Clearinghouse Information Website is ******************************** Qualifications MINIMUM QUALIFICATIONS High School Diploma or GED required. Culinary or Associates degree in food service or related field preferred. At least 2 years of experience in related management required. Food Safety Certification required within 90 days of employment. Strong sanitation habits. Demonstrated talent for interacting with a wide variety of people. Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem solve. Strong customer service abilities; actively looks for ways to assist residents and coworkers.

We are a growing a growing restaurant group with a passion for perfect food. Our next store is set to open in 2026 and many more behind that! Looking for a dynamic chef to come in and learn our systems and culture. Someone that wants to be around long term and grow within the company. Sous Chef Qualifications 2-3 years of experience in a high-volume concept as a Sous Chef. Culinary training and/or extensive cooking and production experience Knowledge of intermediate food training techniques Understanding of local, state, and federal health and sanitation laws Strong organizational, leadership, and problem-solving skills Team player with the ability to take direction Ability to work within a fun environment and really build a relationship with your team Development of cooks into AKMs in the future Sous Chef Responsibilities: Oversees and ensures compliance with the total operating profit for the designated area of responsibility Ensures the restaurant is accountable for the successful execution of all operating systems (ordering, receiving, storage, inventory, etc.) Maintain food and labor costs equal to or below the company standard Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution, and service Ensures that positive and corrective review feedback is immediately provided to the entire BOH staff and coaches the BOH staff to exceed performance standards Drives ticket times and food quality to run effective shifts Manager Benefits Include: Excellent Base Pay Opportunity for growth into salary

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company's mission. Benefits: Competitive Salary of $60,000-$70,000 based on experience Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience as a sous chef required. Must have previous experience manager staff members in a similar role Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verification, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Replies within 24 hours Sous Chef - Residential Group Care Facility 📍 Bradenton, FL 💲 $17 - $18/hour About Us Horizons Group Care is a residential program dedicated to supporting at-risk youth in a safe, structured, and nurturing environment. We provide wraparound services including counseling, education, and life-skills training. Our Culinary Department plays a vital role in ensuring youth receive nutritious, balanced meals daily. Position Summary We are seeking a reliable and motivated Sous Chef to join our team. The Sous Chef will assist the Head Chef in planning, preparing, and serving meals in accordance with state nutritional guidelines and facility standards. This role is hands-on and requires attention to detail, time management, and a commitment to maintaining a safe and positive dining experience for our residents. Key Responsibilities Assist in daily food preparation and cooking of meals for residents and staff. Support the Head Chef in menu planning that meets dietary requirements and state guidelines. Maintain kitchen cleanliness and comply with health and safety regulations. Monitor food inventory and assist with ordering supplies as needed. Train, guide, and support kitchen assistants or other staff when necessary. Ensure meals are prepared on time and served at proper temperatures. Adhere to all facility policies and procedures, including safety and sanitation standards. Qualifications Prior experience as a cook, line cook, or sous chef (institutional or residential facility experience preferred). Knowledge of food safety, sanitation, and handling procedures. Ability to work in a fast-paced environment and manage multiple tasks. Strong teamwork and communication skills. Passion for serving youth and contributing to a supportive care environment. Compensation $18/hour Full-time schedule with opportunities for growth How to Apply Interested candidates should send their resume and references to ************************** or call ************** for more information. Join our team and help make a positive difference in the lives of youth! Compensation: $18.00 per hour

Job DescriptionSous Chef Residential Group Care Facility Bradenton, FL $17 - $18/hour About Us Horizons Group Care is a residential program dedicated to supporting at-risk youth in a safe, structured, and nurturing environment. We provide wraparound services including counseling, education, and life-skills training. Our Culinary Department plays a vital role in ensuring youth receive nutritious, balanced meals daily. Position Summary We are seeking a reliable and motivated Sous Chef to join our team. The Sous Chef will assist the Head Chef in planning, preparing, and serving meals in accordance with state nutritional guidelines and facility standards. This role is hands-on and requires attention to detail, time management, and a commitment to maintaining a safe and positive dining experience for our residents. Key Responsibilities Assist in daily food preparation and cooking of meals for residents and staff. Support the Head Chef in menu planning that meets dietary requirements and state guidelines. Maintain kitchen cleanliness and comply with health and safety regulations. Monitor food inventory and assist with ordering supplies as needed. Train, guide, and support kitchen assistants or other staff when necessary. Ensure meals are prepared on time and served at proper temperatures. Adhere to all facility policies and procedures, including safety and sanitation standards. Qualifications Prior experience as a cook, line cook, or sous chef (institutional or residential facility experience preferred). Knowledge of food safety, sanitation, and handling procedures. Ability to work in a fast-paced environment and manage multiple tasks. Strong teamwork and communication skills. Passion for serving youth and contributing to a supportive care environment. Compensation $18/hour Full-time schedule with opportunities for growth How to Apply Interested candidates should send their resume and references to ************************** or call ************** for more information. Join our team and help make a positive difference in the lives of youth!

Responsible for assisting the Executive Chef in supervising all day-to-day kitchen operations and for delivering an exceptional customer experience to maximize sales and revenue through customer satisfaction and employee engagement. Acts as the Executive Chef in his/her absence. Responsible for ensuring compliance with safety and health regulations of FL state, maintaining current state food handlers management certificate. Responsible for upholding the company standards and enforcing company policies, procedures, and practices. Qualifications Culinary (Sous Chef) Certification from an accredited School; OR 3-5 years progressive experience in culinary, food and beverage, or related professional area, in a supervisory/management capacity Must be proficient in Microsoft Office (Word and Excel) Must possess valid State Food Handlers Management Certification Strong organizational and leadership qualities, interpersonal skills and dedicated commitment to excellence. Ability to define problems, collects data, establishes facts, and draws valid conclusions Must have the ability to deal effectively and interact well with the employees throughout all levels of SunStream Hotels & Resorts, LLC Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals Excellent oral and written skills Must be able to regularly use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, crawl; talk to hear and taste or smell. Must be able to stand, walk, and move through all areas of the hotel/resort property 100% of assigned shift. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced environment and effectively deal with customers, management, employees, and members of the business community in all situations. Adequate manual dexterity to operate office equipment and engage in lifting up to 50 pounds regularly. Specific vision abilities required by this job include: close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

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 All selected candidates must undergo a Level 2 background check: HB531 | Florida Agency for Health Care Administration

Job Description We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company's mission. Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience a plus Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.