Executive chef jobs in Sarasota, FL - 238 jobs

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

Job Description Job Type: Full-time Executive Chef Moxy St Petersburg has arrived!!! We are looking for experienced and dynamic Crew Members to join our team at the Moxy St Petersburg Downtown. This is a groundbreaking new concept hotel offering unique positions throughout our hotel operations. Are you tired of the day-to-day hotel position? Want to join a face paced, #playon vibe? Well, it is time to hang that suit in the closet and apply NOW! We are looking for Heart Of The House Applying for the Heart of the House Crew you would be the first, middle and last impressions of our guest. From arrival at check in, to serving a cocktail throughout the day to prepping dinner for our guest in the evening WE DO IT ALL! Thats right! You're NOT just a cook. We are a complete package. We welcome diversity to help us showcase our local vibe. Duties include greeting guests, customer service, teamwork with all departments and spreading positivity with each other and our guests. ***Toast experience welcomed!!! Wurzak Hotel Group is seeking a skilled and experienced Cook to join our opening team at the Moxy St. Petersburg Downtown. With 163 stylish designed chic bedrooms, well-appointed functional spaces, fun & flavorful food options, and an intimate urban rooftop designed with adventure in mind, this new boutique hotel is an experiential opportunity for a team player ready to find a new home. If you are seeking a workplace where your skills are valued, your ideas are heard, and your career aspirations are supported, Wurzak Hotel Group is the place for you. Learn more below and become part of a team that is shaping the future of hospitality! Our Employer Brand: We Are Wurzak: Our goal is to instill a sense of pride and inclusion in our team members. At its core, the phrase instills a sense of community and connection to one organization, geographically dispersed. It emphasizes the positive and sizable impact each of our team members have on our properties and our company at scale. Find out more about us on our website or click here to visit our Linkedin page! Our Perks: Highly Competitive Salary Culture of Excellence Paid Time Off Hotel Discounts 401K Company Match Career Development Peer-to-Peer Recognition Quarterly & Annual Awards Inclusive work environment Medical, Dental, Vision, Supplemental Insurance Executive Chef Wurzak Hotel Group is seeking a skilled and experienced Executive Chef to join our opening team at the Moxy St. Petersburg Downtown. With 163 stylish designed chic bedrooms, well-appointed functional spaces, fun & flavorful food options, and an intimate urban rooftop designed with adventure in mind, this new boutique hotel is an experiential opportunity for a culinary creator ready to find a new home. If you are seeking a workplace where your skills are valued, your ideas are heard, and your career aspirations are supported, Wurzak Hotel Group is the place for you. Learn more below and become part of a team that is shaping the future of hospitality! Our Perks: Highly Competitive Salary Culture of Excellence Paid Time Off Hotel Discounts 401K Company Match Career Development Peer-to-Peer Recognition Quarterly & Annual Awards Inclusive work environment Medical, Dental, Vision, Supplemental Insurance Position Summary The Executive Chef oversees all aspects of kitchen operations. The ideal candidate will be passionate about food, creative in menu development, and dedicated to maintaining high standards of culinary excellence. Asian fusion and sushi experience required. Outlets include Bar Moxy, Sparrow Rooftop, Rose's Coffee Bar, Sip N Dip Pool Bar, and Banquets. The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. Responsibilities: Menu Development: Designing creative and innovative menus that meet the preferences and dietary requirements of customers while also considering food cost and profitability. Kitchen Management: Overseeing the daily operations of the kitchen, including food preparation, cooking, and presentation. Ensuring that all dishes meet quality standards and are served on time. Staff Supervision: Recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel. Providing guidance, support, and feedback to ensure high performance and productivity. Inventory Management: Monitoring inventory levels of food and kitchen supplies, ordering ingredients as needed, and managing food costs to maximize profitability. Food Safety and Sanitation: Enforcing strict adherence to food safety and sanitation standards to maintain a clean and hygienic kitchen environment. Ensuring compliance with health and safety regulations. Budgeting and Cost Control: Developing and managing budgets for kitchen operations, including labor and food costs. Implementing cost-saving measures without compromising on food quality. Supplier Relationships: Establishing and maintaining relationships with food suppliers and vendors. Negotiating contracts and pricing agreements to obtain the best quality ingredients at the most favorable terms. Creative Collaboration: Collaborating with other members of the management team, such as the restaurant manager or food and beverage director, to develop promotional campaigns, special events, and other initiative

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

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: Executive Chef Location: Sarasota, FL Hours: Full Time Salary: $85,000/yr 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 Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef 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 partner 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 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 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 Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

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

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

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

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

Role OverviewSuccess is yours when you collaborate and work hard in our team-based culture. Sodexo is seeking a Executive Chef 2 for the University of Tampa located in beautiful Tampa Florida! This management position's main focus is on Ultimate Dining. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. The successful Executive Chef will have experience managing high volume/ large scale college or university operations encompassing resident dining programs, catering, and retail food service. This Executive Chef manages Safety and Quality in operations to exceed expectations while enhancing client program objectives. This position is responsible for the organization and execution oversight of all safety and quality operations on campus. A strong work ethic, a penchant for developing high-performing teams, and a solid understanding of HACCP and other food safety programs will be a priority for this Executive Chef. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;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 BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Innovative and creative Catering background;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills 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.

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.

The Executive Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations of the restaurant. The Executive Sous Chef will supervise the kitchen staff, plan and develop menus, and ensure that all food is prepared to the highest quality standards. Responsibilities * Assist the Executive Chef in managing the kitchen operations of the restaurant. * Supervise the kitchen staff and ensure that all food is prepared to the highest quality standards. * Plan and develop menus in collaboration with the Executive Chef * Ensure that all food is prepared in a timely manner and meets the restaurant's quality standards. * Train and develop kitchen staff to ensure that they are able to perform their duties effectively. * Ensure that all kitchen equipment is properly maintained and in good working order. * Ensure that all kitchen areas are kept clean and organized. * Assist in the ordering of food and supplies. * Ensure that all food safety and sanitation standards are met. Requirements * Proven experience as an Executive Sous Chef or similar role * Excellent communication and leadership skills * Ability to work in a fast-paced environment. * Strong knowledge of food preparation and presentation * Ability to manage and motivate a team. * Excellent organizational and time management skills * Ability to work flexible hours, including evenings and weekends. * Culinary degree or equivalent experience Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. E.O.E.

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

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.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

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

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

Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Excel working in a fast-paced, evolving environment and demonstrates the ability to embrace the FTB's commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger. Degree from an accredited culinary school. A minimum of 3 years of experience in a professional high-volume kitchen, with management experience. Mastery of batch-cooking math (scaling recipes up/down) A valid ServSafe Manager Certification is required. Certification in Nutrition, Dietetics, or a related field is highly preferred. Deep understanding of superfoods, functional ingredients, and how cooking methods affect nutrient bioavailability. Ability to transform “restrictive” diets into diverse, exciting, and aesthetically pleasing meals. Comfortable pivoting menus based on changing health data or seasonal availability. Ability to work independently and as part of a team. Excellent time management and prioritization skills. Self-starter who can handle multiple tasks simultaneously This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl Ability to lift up to 50lbs and stand for long periods of time. Schedule must be flexible with the ability to work some nights, weekends & holidays At least 18 years old with a valid driver's license and able to meet company driving guidelines Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed. Other duties as assigned All internal candidates must be in good standing with no corrective actions within the last 90 days.

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

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*