Executive chef jobs in Port Orange, FL

Job Description EXECUTIVE CHEF | BEAUTIFUL, UPSCALE CASUAL BISTRO Avoid a divorce from work overload - partner with us for a fantastic work-life balance and enriching culture! Are you a leader looking to take your career to the next level? We are looking for an experienced Executive Chef to join our restaurant and lead us to the next level. Our restaurant is in beautiful Flagler Beach, Florida, where the sun is always shining, and the atmosphere is full of life. Our culture is positive and fun, and we strive to provide superior hospitality with every interaction. If you have a passion for hospitality and a desire to lead, coach, and mentor a team of like-minded individuals, then this could be the perfect opportunity for you! DESCRIPTION: The Executive Chef will oversee training and mentoring for all kitchen staff, instilling our company's culture, standards, and operations to create an exceptional guest experience. They will manage food and labor costs effectively by providing ongoing training on cost control. Attending weekly management meetings, fostering teamwork, and cultivating a vibrant atmosphere are key responsibilities. The Executive Chef will optimize ordering to maintain quality stock levels and ensure all dishes are prepared to recipe standards, served with precision in temperature and presentation. JOB RESPONSIBILITIES: · Develop strategies to increase customer satisfaction · Manage daily operations of the restaurant · Lead our team to a Michelin-rated level · Ensure that all staff members are properly trained on food safety procedures · Provide guidance on how to deliver excellent customer service · Lead and work alongside like-minded individuals in a safe, energetic, and creative environment EXPERIENCE REQUIREMENTS: · 5+ years culinary management experience is necessary for the Executive Chef · The Executive Chef must possess exceptional communication skills, and culinary skills · A desire to lead, coach and mentor is a must for the Executive Chef · The Executive Chef must have a passion for hospitality, and consistently deliver a great guest experience BENEFITS: · Attractive Compensation Package - starting salary up to $85,000-105,000! · Full Benefits · Excellent & Attainable Bonus Structure · Growth Potential to A Director Role as The Company Expands · Positive And Fun Culture If you think you have what it takes to join our team as our new Executive Chef in Flagler Beach, FL, then please send your updated resume TODAY to ************************! Let's embark on your new journey together!

Job DescriptionPosition Description: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand.Mia's Italian Kitchen is an exciting concept that offers rustic, ingredient-driven Italian food, specialty cocktails, craft beer, and an amazing wine list in a warm and contemporary setting! Mia's Italian Kitchen in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Majestic, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to:Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organizations talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management.Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications & Key Attributes - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant.Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within.Adept at creating a culture of accountability, empowerment, and service excellence.Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling.Knowledgeable of health, safety, and compliance regulations for upscale dining environments.Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented.Key Attributes:Energetic, polished, articulate, and professional demeanor.Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus.401K (after a year of working at least 1000 hours).Free Health Insurance (after 6 months, averaging 30+ hours/week) Life InsuranceVision & Dental InsuranceComplimentary dining privileges at any of our ARP locations.Opportunity for personal and professional growth.Flexible schedules. $85,000.00 - $95,000.00 Annually

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

Job Description Executive Chef - Historic Boutique Hotel (Savannah, GA) - Relocation Assistance Available Compensation: $85,000-$95,000 base salary (DOE) Step into a leadership role at a restored, design-forward boutique hotel in Savannah's historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience-supported by in-room dining and a lively events calendar. We're searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues. What You'll Do as the Executive Chef Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals. Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect. Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering. Run a sharp kitchen P&L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand. Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments-chef tastings, rooftop activations, and special events aligned to local seasonality. Champion safety & compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs. Collaborate across the hotel. Work closely with the GM and F&B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives. Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost. Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing. What the Executive Chef will Bring 5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus. Track record of meeting cost and labor targets while maintaining premium product standards. Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues. A coaching mindset-hiring, developing, scheduling, and performance management that lifts the whole team. Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms. Deep knowledge of food safety, allergen protocols, and local/state regulations. Availability for evenings, weekends, holidays, and special events. Why This Executive Chef Role Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel-morning to midnight. Team & Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency. Growth: A platform for creative expression with the operational scale to match. Compensation & Details Base salary: $85,000-$95,000 Benefits and bonus structure Relocation assistance available To Apply Send your resume to andrew@haakerecruiting.com. All inquiries are confidential.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this upscale-service restaurant management position in Orlando, FL As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Six Day Work Week, Dinner only. Limited hours Attainable Bonus Program $80K - $90K Salary Equal Opportunity Employer Relocation available Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Orlando. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR MjB0Wv3lrB

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

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

Welcome to Aloft Lake Nona. Designed for global travelers who love open spaces, open thinking and open expression, this is where travel creates possibilities. Where style is necessary. Connectivity keeps up with you. Social scenes are vibrant. And the only direction is forward. Aloft Lake Nona seeks a Restaurant Chef de Cuisine to lead the daily operations of the restaurant culinary team. Duties include but are not limited to leading menu planning, maintaining sanitation standards, and assisting the executive sous chef, restaurant manager, and the culinary team on the line during peak meal periods. In this role you will strive to continually improve guest and team member satisfaction determine training needs to accomplish goals, then implement a plan of action. High focus on financial performance, superior guest dining service, team member engagement, labor management, and guest/team member satisfaction by fostering a professional work environment that champions our company culture. Areas of responsibility comprise overseeing all food preparation for the restaurant, lounge, and all support areas. Reporting to the executive sous chef, this position will service Tempo+Grace and WXYZ Bar. At CoralTree Hospitality, we're committed to enriching your career and life experiences through unparalleled benefits that support your personal and professional growth. Joining the CoralTree team means gaining access to an exceptional benefits package designed with you in mind. Join us and discover a workplace where your contributions are valued and rewarded every day. Explore Freely: Immerse yourself in our Team Member Travel Program, where you'll enjoy complimentary and discounted stays at CoralTree Hospitality properties, allowing you to explore new destinations effortlessly. Share the Experience: Enjoy UNLIMITED Friends and Family discounted rates, creating unforgettable memories together. Comprehensive Health Coverage: Take charge of your well-being through our pre-tax flexible benefit plan, covering healthcare and dependent care expenses, tailored to your needs. Our comprehensive medical, dental, vision, life, and disability benefits, including pet insurance ensures peace of mind for you, your family, and your furry companions. Build for the Future: Plan for tomorrow with our 401(k) plan, complete with a company match, empowering you to build financial security. Support When You Need It: Navigate life's challenges with confidence through our Employee Assistance Program, providing support when you need it most. Enriched Lifestyle: Enjoy a balanced lifestyle with paid time off and holidays, giving you time to recharge and celebrate with loved ones. Exclusive Discounts: Access team member discounts from top industry brands in travel, entertainment, and retail, including Apple, Live Nation, Samsung, Hertz, Sam's Club and more, making every day a little more extraordinary. Responsibilities Ensures the highest standard of quality control and menu development for the restaurant, lounge, and other support areas. Continually enhances the culinary experience. • Supervises restaurant kitchen shift operations and ensures compliance with all culinary policies, brand standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communicates production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws, regulations, and brand standards. • Follows proper handling and right temperature of all food products. • Prepares and cooks foods on the line with the team regularly. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. • Responsible to lead opening for service and closing duties. • Supervises and 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 shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen team members. Manages all day-to-day operations. Has working knowledge of all kitchen stations well enough to perform duties in team member' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of team members. • Ensures each team member is trained to support successful kitchen operations. • Offers adequate on-boarding experience to new hires ensuring team members understand job expectations and are properly trained to deliver a seamless guest dining experience. • Establishes and maintains open, collaborative relationships with team member and ensures team members do the same within the team. • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve/exceed budgeted goals. • Effectively investigates, reports and follows-up on team member accidents. • Knows and implements company safety standards. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages team member progressive discipline procedures. • Participates in the team member performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for team member. • Assists as needed in the interviewing and hiring of team member team members with appropriate skills. • Provides all applicable restaurant information to supervisors, co-workers, and subordinates and to the front of the house leadership team and staff effectively. • Analyzes information and evaluating results to choose the best solution and solve problems. • Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. • It's visible in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships. • Communicate with team member and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation. Qualifications Able to work flexible hours and days. Two-year culinary arts degree required. Minimum of three years of related experience as a sous chef or a chef de cuisine. Three to five years of supervisory experience. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships. Previous experience in restaurant setting preferably in a hotel environment. Must have serve safe certificate. Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #AloftLakeNona #LI-Onsite

Job Description We're more than just a team - we're a community dedicated to making a difference every day. At The Alfond Inn and Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you! The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job - you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here's how we show our commitment: Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way. Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve. Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance. Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered! Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We're more than just a business-we're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Core Skills Leadership - ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation) Customer Service - deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy People Skills - ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect Communication Skills - ability to effectively listen & communicate professionally, both verbally and in writing Problem-Solving & Analytical Skills - ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices Judgment & Discretion - appropriately handle confidential and sensitive information Organizational & Time Management Skills - ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision Aptitude & Adaptability - ability to learn quickly and adapt to changing priorities and business needs Composure - ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues) Attention to Detail - ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks Computer skills/ Technical Aptitude - proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency Training - ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills: Must have strong Culinary/cooking skills - skilled in different styles of cooking Food cost analysis, i.e., knowledge of food ordering, inventories, labor control Thorough knowledge and understanding of kitchen equipment use and operation Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Financial understanding of food costs and minimizing waste in the kitchen Experience / Education: Minimum 4 years' of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred. Working experience in luxury hotel atmosphere strongly preferred. Physical Demands Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Job Description Chef/ Manager needed for School Food Service in the Orlando, FL area. Monday through Friday, 7 hours daily. No weekends or holdays, summers off. K - 12 School food service experience preferred, not required. Must be familiar with high volume purchasing, and catering. Duties to include: Creating menu ideas while adhering to NSLP guidelines Over seeing the kitchen operations on a daily basis. Catering events Staffing needs Enforcing safety and food handling protocol Inventory, etc. Apply today!

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers in qualifying roles may enjoy a range of benefits, including: * Marriott Employee Discounts Worldwide * Medical, Dental, Vision Insurance * Company-Sponsored Life Insurance * Short & Long-Term Disability Insurance * Tuition Reimbursement Program * 401(K) with Discretionary Company Matching Contributions * Employee Assistance Program Responsibilities JOB SUMMARY The overall objective and purpose of the Sous Chef position are to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service, and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: * Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. * Assist the Executive Chef in developing menus, recipe cards and specifications according to the Kessler SOPs. * Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. * Ensures all recipes are followed exactly and consistently. * Assumes responsibility for kitchen in absence of Executive Chef. * Monitors inventory on a daily basis to ensure proper levels and quality * Manage food and labor costs within budgeted guidelines. * Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies. * Assist with organizing kitchen meetings at least once a month. * Participates in Grand Performer performance appraisals and progressive discipline as required. * Assist Executive Chef with developing and coaching staff. * Participates and attends manager meetings and all other mandatory meetings. * Maintains kitchen cleanliness and organization standards. * Completes daily walkthroughs of kitchen area. * Assist the Executive Chef in tracking food costs and completing monthly inventory. Qualifications KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. * Strategic business leader - Works strategically to devise plans in alignment with organizational goals. * Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. * Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. * Leads with courage - Provides a culture of accountability. * Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals * Advanced level of written, verbal, and interpersonal communication skills. * Ability to implement and uphold service standards * Effectively motivate associates and maintain a cohesive team * Ability to prioritize and organize work assignments * Ability to work well in stressful, high-pressure situations * Ability to work with and understand financial information, data, and basic arithmetic functions * Ability to maintain and build relationships with existing and potential clients as well as industry contacts * Ability to prepare a wide range of culinary offerings MINIMUM QUALIFICATIONS * Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required * 2+ years of relevant work experience in similar scope and title - required * Experience within luxury brand/markets - preferred * Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. * Cook 3 / Culinary Supervisor * Steward Supervisor WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. * Must be comfortable working in a shared space, with constant noise, without the use of a private office. * Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. * Must be able to work safely in a kitchen environment with high temperatures and humidity * Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. * While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. * Push, pull, and lift up to 50lbs on a weekly basis. * While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Posted Min Pay Rate Posted Max Pay Rate

At Discovery Cove Orlando, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team! Position Summary The Sous Chef supports Discovery Cove and Culinary Division by leading and inspiring both culinary and front-of-house ambassadors with the assistance of the Front of the House Supervisor across the buffet outlet, grab-and-go stations, and specialty item programs. This role is responsible for elevating buffet presentations to a standard befitting an oasis resort while maintaining food quality, consistency, and safety. The Sous Chef drives guest satisfaction by ensuring stations are full, inviting, and delivered with warm, attentive service. Key Responsibilities Culinary Operations * Oversee daily preparation and execution of buffet, grab-and-go, and specialty menu items. * Uplift buffet presentations to a resort-quality standard with eye-catching displays, clean lines, and a premium guest-facing appearance. * Ensure buffet pans are changed out regularly, stations remain full and welcoming, and presentation aligns with resort branding. * Enforce recipe adherence, portion control, and food safety guidelines to maintain consistency and reduce waste. * Partner with the Food & Beverage Safety Manager on allergen identification, compliance, and guest communication. * Maintain food quality at all times, ensuring dishes served are fresh, appealing, and meet resort standards. Leadership & Ambassador Management * Lead, mentor, and train both culinary and front-of-house ambassadors, ensuring all uphold resort service and culinary standards. * Conduct on shift meetings to align teams on menu details, guest service expectations, and buffet presentation standards. * Inspire ambassadors to engage guests with enthusiasm, friendliness, and professionalism to create memorable experiences. * Monitor performance, provide coaching and recognition, and build bench strength by developing future leaders. Guest Experience & Service Standards * Collaborate with front-of-house leaders to ensure a seamless guest experience across all outlets. * Foster a culture of guest-first interactions where ambassadors anticipate needs, answer questions knowledgeably, and resolve concerns promptly. * Ensure buffets and stations are consistently full, vibrant, and inviting, reinforcing the oasis resort theme. * Support initiatives that improve speed of service, reduce wait times, and enhance overall guest satisfaction scores. Operational Excellence * Maintain accurate ordering, inventory levels, and waste control while upholding cost targets. * Support scheduling and labor management to ensure coverage while optimizing productivity. * Uphold all sanitation, health, and resort safety standards across both back- and front-of-house operations. * Continuously look for ways to improve buffet and grab-and-go offerings through innovation, presentation, and efficiency. Qualifications * 2-3 years of culinary leadership experience in high-volume buffet, resort, or theme park operations. * Demonstrated ability to manage both culinary and front-of-house ambassadors in guest-facing environments. * Strong knowledge of buffet presentation, food safety, and sanitation best practices. * Proven ability to elevate guest experiences through quality, service, and visual standards. * Excellent leadership, communication, and organizational skills in fast-paced environments. The perks of the position: * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Tuition Reimbursement * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

Works with the Executive Chef to oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen team members. General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Demonstrate new cooking techniques or equipment to team. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Monitors and improves food and labor cost systems. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Interview potential kitchen candidates, such as cooks and other kitchen workers. Conducts inventory per company policy. Completes line-checks to ensure all stations are stocked with quality food equipment. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen area. Monitor sanitation practices to ensure that team members follow regulations and appropriate safety and sanitation standards. Work with Executive Chef to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers. Works directly with Event Sales Manager in preparation for planned events. Collaborate with leadership to assign prices to menu items, based on ingredients, labor, and overhead costs. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets. The company reserves the right to add or change duties at any time. Job Qualifications Must represent Vines Mission, Vision and Values Must be at least 18 years old A minimum of 3-years' experience managing a scratch kitchen, with lunch and brunch menu development Experience leading a team of 8 to 20 people Upscale or Fine Dining environment and/or Culinary Degree is PREFERRED A passion for cooking, teaching and developing talent! Hard-working and a team player Knowledge of safety, sanitation and food handling procedures Ability to work calmly and effectively under pressure Ability to work flexible shifts and schedules, inclusive of weekends and holidays Ability to communicate clearly with managers and team members Skills Excellent verbal and written communication Service orientation Management of personnel resources Social perceptiveness Critical thinking Judgment and decision making Complex problem solving Time management Physical Demands Ability to stand and walk for up to 10 hours per day Ability to lift and carry up to 50 pounds Ability to exert fast-paced mobility for periods of up to 6 hours in length Ability to work 50-55 hours per week Ability to work within the following conditions: wet floors, temperature extremes, and loud noise Ability to perform essential functions to Vines Grille and Wine Bar standards and with reasonable accommodation

Job DescriptionBenefits: Employee discounts The Pinery is currently seeking a line cook or station chef - who has a very important role in our kitchen. The person(s) in this role(s) will cooperatively work with Chef in making and executing quality dishes and presentation 100% of the time. You will be responsible for setting up the prep station, stocking inventory, and preparing meals for dine-in and take-out while maintaining high sanitation standards. This position is ideal for those who have gained considerable experience (minimum 3+ years for The Pinery) working in commercial kitchens. Preference will be given to those with culinary education. This is an important job in any kitchen that comes with a lot of independence. This team is responsible for all culinary dishes that are prepared in their section. Because of this, a successful candidate must be very knowledgeable about his or her station(s), as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. This person must also be able to communicate openly and efficiently with other culinary team members on duty. Duties and Responsibilities Store, gather, wash, cut, season, cook, and plate quality ingredients in an efficient and effective manner required for a variety of stations (example: Pantry, Sautee, Dessert) and/or as directed by Chef while following set recipes & guidelines set forth by The Pinery. Culinary Team Duties and Responsibilities Maintain a clean, organized and safe work area in accordance with the State of Floridas food safety and health & safety standards. Ensure proper storage of all food ingredients in their respective areas, using proper rotation methods and labeling procedures. Report all equipment problems/maintenance concerns and food product discrepancies to the Chef or management of The Pinery. Prioritize and organize tasks for speed and customer driven quality assurance. Handle/clean kitchen equipment carefully and safely to prevent damage or injury; return equipment to its designated area at all times. Contribute positively to a team focused environment and maintain a proactive and positive relationship with both BOH and FOH staff to ensure guest satisfaction is optimal. Contribute to innovative menu development ideas on a consistent basis. Effectively communicate with other team members during meal production to ensure other collaborations or dishes needed to fulfill the order are completed in a consistent, timely manner. Work towards learning multiple stations and cross-train with teammates. Stock inventory and supplies and wash dishes within dish area as needed. Must be a self-motivated, self-directed worker who requires minimal supervision with the ability to multi-task duties and work under pressure. Requirements: Proven food preparation and food handling experience with certificate. In-depth knowledge of restaurant best practices and cooking methods. Excellent listening, communication and organizational skills. Willingness to work as part of a high-energy, efficient team (both Front and Back) in a fast-paced environment.

Teamwork, giving back, diversity and making a difference is the foundation of who we are. As an Early Childcare Center Chef, you'll enjoy creating homestyle, nutritional meals for young children. You'll become a part of a community where everyone feels empowered to reach their career goals. Apply today to experience the Big Blue Marble Academy Difference! Why you'll enjoy working here: Competitive wages Flexible Scheduling Discounted childcare, 50% off Paid parental leave Medical, dental and vision insurance Company paid life insurance 401K Access your wages in real time Voluntary life and disability insurance Health savings account Industry leading paid time off Generous referral bonus program CDA Scholarship Career advancement opportunities Family feel environment As an Early Child Care Chef, you will: Prepare and serve nutritious meals and snacks for children from infancy to School-age Have in-depth knowledge of food processing and safety with the ability to operate standard and commercial kitchen equipment Maintain the highest standard of food and kitchen hygiene to keep the centers kitchen clean and safe Requirements: At least 18 years of age with a high school diploma or GED required Demonstrated experience in food service, preferred in child care setting Must pass all state required background checks. Join a team that takes pride in teamwork, giving back and welcoming an inclusive environment. A career with Big Blue Marble Academy will empower you to reach your career goals while making a difference in the lives of the children we serve. Employment is contingent upon successful completion of our background check, pre-hire screenings, and onboarding processes. All employment is at-will and may be terminated at any time, with or without cause. BBMA is an equal opportunity employer and supports a diverse workforce. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. HAVING TECHNICAL ISSUES WITH YOUR APPLICATION? Contact us at ************************* Applicants requiring a reasonable accommodation for any part of the application and hiring process should contact BBMA recruitment at *************************.

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%