Executive chef jobs in Riverview, FL

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

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

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

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

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef II at University of South Florida - St. Petersburg Campus in beautiful St. Petersburg, FL! You will be an instrumental culinarian within our residential dining programs. As a leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at the University of South Florida - St. Petersburg Campus! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1482149 Chartwells HE SHANNON MOORE [[req_classification]]

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

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

Busch Gardens is a place of thrills, fun and positive, lasting memories. And that's just what its like to work here! As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you! What you get to do: You'll oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks, Banqueting, Catering, & Consumer events. You will be involved with menu design, planning and operational execution. Ultimately, you will be the face of the Food Program and will also be required to engage with social media marketing department to create fun, creative items to market to guests. You will also: * Oversees all daily Culinary Operations * Manage all kitchen (back of house) staff including the Sous Chefs, production bakery staff and all line cooks * Oversee the Production Bakery * Responsible for producing a cost-effective, high-quality product in all locations. * Report into the VP of F&B and must maintain a cooperating relationship with the F&B Director and other heads of departments. * Responsible for food cost and recipe management along with food safety protocols and cleanliness. * Leads menu planning and seasonal food items * Responsible for food inventories in-Park and in the warehouse * Responsible for training of new cooks in collaboration with the Sous Chef * Involved in Event menu planning & execution * Responsible for Food & Beverage safety standards and protocols * Responsible for training and development of staff What it takes to succeed: * 3+ years' experience as an Executive Chef or Executive Sous Chef in a high-volume atmosphere or similar multi-outlet venues * Chef experience in a Theme Park preferred * Advance knowledge in Food Cost & Inventory Management, and Menu Engineering * Advance knowledge of Culinary Food & Safety Protocols * Menu planning and engineering experience * Experience in running a Culinary "Back-of-house" P&L * Working knowledge of Microsoft programs such as Excel and Outlook * Supporting multiple venues within the park working both indoors and outdoors daily. Administrative and strategic menu work in an office setting as required * Administrative Duties to include: * Costing out menus, turning in event recaps with proper costs, documenting and holding Ambassadors accountable, and all other paperwork as required * May stand, walk, and move swiftly for several hours at a time; and required to lift up to 50 lbs. * Must be able to work evenings, weekends and holidays and be available for on call status as needed * May require travel to other park locations * Must adhere to the Parks time and attendance policy * Flexible and solution-driven with strong organizational, multi-tasking and time- management skills * Outstanding communication and interpersonal abilities * Proven supervisory skills * Strong and consistent customer service orientation 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.

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

Three Oaks Hospitality's collection of community-driven restaurants and bars include: Steelbach, Ro, Jekyll, Lower Deck, M.Bird, Stones Throw, and BAR AW. With over 500+ employees and an ever-growing collection of concepts, Three Oaks Hospitality continues to expand its portfolio with our mission in mind: to create memorable moments within our spaces, inspired by creativity and encouraged curiosity. We are looking to hire an experienced Executive Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Supervisory Responsibilities: Hires and trains restaurant staff. Assists in the organization and oversight of staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline of employees in accordance with restaurant policy. Duties/Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Performs other duties as assigned. Required Skills/Abilities: Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Education and Experience: BS degree in Culinary science or related certificate Minimum of 3 years of experience as Head Chef or a similar role Valid Food Manager Certificate Physical Requirements: Ability to traverse all parts of the restaurant quickly. Prolonged periods sitting at a desk and working on a computer. Must be able to lift 25 pounds at times. Benefits: Generous paid time off Medical, dental, vision, life 401(k) with company match Employee Discount Referral Program Flexible Schedule Paid Training Free Parking

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

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.

Salary: $55K-$63K per year (training pay $55K) Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: Competitive salary and a vibrant work culture Profit-sharing incentives Annual paid vacation Affordable health, dental, and vision insurance Opportunities for career progression within our rapidly growing company A complimentary Naked Farmer meal daily Flexible work schedule Parking Reimbursement At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service. Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food. Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication. Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency. Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes. Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized. Setup your team for success on each service by managing the deployment board and prep schedules effectively. Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service. Set the kitchen up for success, completing all tasks with timeliness and a focus on safety. Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes. Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines. Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs. Grow your kitchen team through active recruitment, training, performance management, mentorship, and disciplinary procedures when necessary. YOU HAVE: A minimum of 2 years' experience leading a culinary team in a high-volume setting. A deep passion for quality food and a desire to constantly improve. Strong culinary expertise with a willingness to learn and adapt. A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds. A collaborative spirit and readiness to contribute as needed. Respect and appreciation for your team and a commitment to fostering a positive work environment. Exceptional communication skills. A vision for mentoring and developing chefs into future restaurant leaders. Reliability and a consistent performance record. Adaptable interpersonal skills and the ability to meet new challenges with agility. An unwavering attention to detail. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description CHEF DE CUISINE Salary: $55K-$63K per year (training pay $55K) Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: Competitive salary and a vibrant work culture Profit-sharing incentives Annual paid vacation Affordable health, dental, and vision insurance Opportunities for career progression within our rapidly growing company A complimentary Naked Farmer meal daily Flexible work schedule Parking Reimbursement At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service. Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food. Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication. Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency. Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes. Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized. Setup your team for success on each service by managing the deployment board and prep schedules effectively. Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service. Set the kitchen up for success, completing all tasks with timeliness and a focus on safety. Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes. Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines. Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs. Grow your kitchen team through active recruitment, training, performance management, mentorship, and disciplinary procedures when necessary. YOU HAVE: A minimum of 2 years' experience leading a culinary team in a high-volume setting. A deep passion for quality food and a desire to constantly improve. Strong culinary expertise with a willingness to learn and adapt. A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds. A collaborative spirit and readiness to contribute as needed. Respect and appreciation for your team and a commitment to fostering a positive work environment. Exceptional communication skills. A vision for mentoring and developing chefs into future restaurant leaders. Reliability and a consistent performance record. Adaptable interpersonal skills and the ability to meet new challenges with agility. An unwavering attention to detail. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes. Join us as we build the future of food together.

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 Assist the Executive Chef in the 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 Assist in overseeing 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 2 years of Culinary Management experience 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 Graduate of an accredited culinary program is a plus EOE #LI-AW1 At least 2 years of Culinary Management experience 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 Graduate of an accredited culinary program is a plus EOE #LI-AW1

Full-time Description About Us: If you're looking for an opportunity to transform the lives of poor and homeless men, women, and children in your community, we may have a job for you. Since 1972, Metropolitan Ministries has been providing life-changing solutions for those who are homeless and at risk of becoming homeless in Tampa Bay. We are a grassroots, donor, and volunteer-fueled community nonprofit. At Metropolitan Ministries, we serve families in Hillsborough, Pinellas, Pasco, Polk and Hernando counties with compassion, practical help, and a willingness to make a huge difference. What we offer: · Salary: $65,000 - $70,000 · Group health, vision, and dental coverage at affordable rates, along with family coverage if you choose to purchase it. · Preventative care is 100% covered (free) on all plans. · PTO is offered to full-time and part-time employees. · 11 days of PTO and 10 paid holidays annually. · Option to participate in the 401K plan with employer match. · $15,000 in employee Life Insurance paid for by Metropolitan Ministries. · Employee Assistance Program · Option to participate in supplemental group insurance plans at affordable rates. · Tuition reimbursement program · Training and career development. · Discounted membership at the YMCA. Job Function: The Executive Chef is responsible for leading and overseeing all nutrition and food service operations, including Inside the Box Catering (ITB), to ensure exceptional customer service for our clients. This role requires the delivery of high-quality culinary services in a cheerful and timely manner, while fostering collaboration and communication across departments to achieve organizational goals. The Executive Chef will plan, organize, and direct the daily operations of all Metropolitan Ministries kitchens, ensuring compliance with current federal, state, and local regulations. This includes maintaining a clean, safe, and sanitary environment and consistently providing nutritious meals. As a key member of the team, the Executive Chef will work closely with leadership, staff, volunteers, vendors, and community partners to advance the mission and vision of Metropolitan Ministries. Essential Responsibilities: Develop and maintain nutritious menus for clients and partner providers, ensuring accuracy in related documentation and spreadsheets. Ensure the delivery of high-quality nutritional services and maintain all food service and ITB areas in a clean, safe, and sanitary condition. Monitor and manage food service and ITB expenses, operating within the approved budget. Complete Equipment Purchase Forms for new acquisitions and assist in the planning and budgeting process. Coordinate and facilitate in-service training sessions for the Food Services Department; oversee ongoing staff development and training. Manage all staff schedules, time allocation records, and attendance tracking. Approve payroll for all Food Service and ITB staff and complete performance evaluations in a timely manner. Participate in daily stand-up meetings when available, including temperature and quality control checks. Collaborate with the Volunteer Services department to establish guidelines and strategies that enhance volunteer engagement and impact within Food Services and ITB. Set and pursue personal performance goals while contributing to team and organizational objectives as outlined in the Food Service and ITB KPIs and annual strategic goals. Provide support for special events and other fundraising efforts as assigned. Requirements Education and Experience: High School Diploma or GED required. Certified Food Safety Manager certificate required. Preferred: 4-6 years of supervisory experience in a health service cafeteria or high-volume restaurant. Proficiency in Microsoft Office programs, including Word and Excel. Skill Requirements: Ability to work effectively within a multidisciplinary team framework. Strong verbal and written communication skills in English. Dependable, organized, and detail oriented. Demonstrated commitment to serving poor and homeless families with compassion and professionalism. Maturity and sensitivity to issues of faith, diversity, and cross-cultural engagement. Ability to supervise interns and volunteers while maintaining appropriate professional boundaries with clients, staff, and volunteers. Physical Requirements: Ability to tolerate outdoor temperatures consistent with Florida's climate. Capable of prolonged standing, walking, bending, stooping, and stretching. Ability to safely lift and relocate materials weighing 50 lbs. or more. Adequate hearing and speaking ability for effective communication. Physical, emotional, and spiritual stamina to manage job-related stress. Other: Must be legally authorized to work in the United States. Must communicate effectively in English. Valid Florida driver's license with a clean driving record and access to an insured vehicle for transportation of self and orders when necessary. Flexibility to work evenings, weekends, and holidays, including Thanksgiving Day and Christmas Day. Must pass all applicable pre-employment background screening procedures. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. We are committed to creating a diverse and welcoming workplace that includes partners with diverse backgrounds and experiences. We believe that enables us to better meet our mission and values while serving individuals throughout our local communities. People of color, women, LGBTQIA+, Veterans and persons with disabilities are encouraged to apply. Qualified applicants with criminal histories will be considered for employment in a manner consistent with all federal state and local ordinances. Metropolitan Ministries is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to a disability, please contact us at ************ or via email at ****************************

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

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

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