Executive Chef Jobs in Tallahassee, FL

A well-known restaurant in Tallahassee, FL is seeking an innovative and creative Executive Chef to lead their kitchen. Known for its inventive cuisine, welcoming atmosphere, and dedication to exceptional guest service, this is an exciting opportunity for a hands-on chef looking to showcase their talents. The ideal candidate will have a passion for creating memorable dining experiences and be eager to make a lasting impact in a dynamic and supportive environment. If you're ready to bring your culinary vision to life, this could be the perfect role for you. Compensation: $75,000 - $95,000 (Commensurate with experience) + 20% bonus, stipend for health benefits, and more! Relocation expenses will be provided, amount will vary. Requirements: 5+ years of leadership experience in a high-volume, upscale casual kitchen A blend of corporate and independent experience is a big plus Proven ability to execute with exceptional consistency, every time A highly creative culinary mind with expertise in a variety of cuisines and cooking styles Experience crafting unforgettable wine dinners and flawlessly executing catered events Responsibilities: Create and elevate menu items, highlighting fresh seasonal ingredients Ensure consistent food quality and smooth, timely service execution Oversee cost analysis, budgeting, and efficient inventory management Hire, train, and mentor a high-performing BOH team Stay ahead of industry trends, best practices, and emerging culinary techniques Maintain strict adherence to safety protocols and meet all health and sanitation standards at the federal, state, and local levels If you are interested in learning more about this exciting opportunity please APPLY TODAY!

Executive Sous Chef - Orlando, FL - Up to $130k I am working with a renowned luxury resort who is seeking an Executive Sous Chef to help lead its culinary team and elevate the dining experience for guests. The successful candidate will be responsible for executing innovative menus, managing kitchen operations, and ensuring the highest standards of food quality and presentation. This role involves collaborating with suppliers to source ingredients, overseeing staff training, and creating memorable culinary experiences that reflect the resort's commitment to excellence. Skills and Experience 5+ years in culinary management roles, at least 3 years as an Executive Sous Chef, within a large property featuring multiple dining outlets Familiarity with division operations, as well as the cultural and core standards, policies, and standard operating procedures of the organization, typically acquired through on-the-job training Proficient in operating computer systems related to food and beverage management Competence in using culinary production equipment and tools effectively Ability to work with chefs and managers across the resort, understanding the flow among departments in the food and beverage division If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Mental Health Support and Services Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more! The Culinary Director/Executive Chef is responsible for managing the culinary operations for multiple venues to ensure all food products meet the highest standards of taste, presentation, and quality. The Culinary Director/Executive Chef oversees the daily activities of the heart-of-house operations and team members in accordance with company policies and procedures and works concurrently with the General Manager to ensure a successful operation. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Oversees heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability Supervises the execution of regular service, catering, take-out, delivery, and all in/off-venue events Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing Collaborating with the General Manager for maintaining the venue's monthly Profit & Loss statement standards Ensures Department of Health and company sanitation standards Ensures that the venue is compliant with all federal, state, and local laws, regulations, and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances Ensures all team members are compliant with all heart-of-house standards and procedures Possesses in-depth knowledge of all food menus and the venue Organize, develop and produce new recipes for potential new menu items and specials Ensures the general cleanliness of the heart-of-house and the throughout venue Conducts decision-making process for interviewing, hiring, and training new team members Oversees the scheduling, growth opportunities, and development of all heart-of-house team members Responsible for all heart-of-house job performance reviews Communicates clearly and concisely with all team members during service Practical knowledge of the job duties of all supervised team members Oversees the replacement or repair of all breakage and damage to equipment Attend, lead, and participate in any training sessions, departmental meetings, and daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example Portrays a positive and professional attitude Demonstrates knowledge of Tao Group Hospitality and its partners Works as part of a team and provides help and support to all fellow team members Ensuring that all needs of the guests are accommodated Assist and/ or complete additional tasks as assigned EDUCATION/WORKING KNOWLEDGE: Minimum of six (6) years of previous culinary experience as an Executive Chef within a fine-dining, high-volume kitchen, preferably Michelin-rated Culinary Arts Degree or equivalent combination of education and experience in a related field Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required Demonstrated financial expertise with P&L statements and labor models is required Must be organized, self-motivated, and proactive with strong attention to detail Proficient in Windows Microsoft Office, POS systems, Oracle knowledge preferred SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Ability to work under pressure and meet deadlines Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Excellent written and verbal communication skills required Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to sit and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 25 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Sunrise Senior Living was again certified as a Great Place to Work by Activated Insights. This is the 7th time Sunrise has received this top culture and workplace designation, highlighting the special place Sunrise is to be a part of. COMMUNITY NAME Sunrise of Coral Gables Job ID 2024-218930 JOB OVERVIEW "Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home. Our focus is doing what's right for the resident. For me, that's a big breath of fresh air." - Sunrise Leader The Dining Services Coordinator I is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. These responsibilities include, but are not limited to, food preparation and service in accordance with the Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction. RESPONSIBILITIES & QUALIFICATIONS As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed below: Preparation & Food Service Delivers consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs Posts and displays weekly and daily menus in accordance with Sunrise standards Completes and utilizes production sheets to control food quality and portions Ensures adherence to modified diets, correct portioning of foods, and proper serving methods Prepares and serves meals on time and at the correct temperatures Actively trains on and participates in front-of-the-house operations to ensure a positive customer experience Ensures all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable) Actively supports all special events with exceptional emphasis on marketing events Serves minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator to review service and preparation needs each day Resident Focus Partners with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently Actively participates in monthly Resident Council Meetings and other identified food committee meetings Visits with residents during meal periods each day for feedback on menu Ensures coordination of staffing in dining room with ALC before each meal Supplies Management & Risk Management Adheres to established product order guide(s) and vendor programs Ensures compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations Maintains an adequate inventory of food and supplies including emergency supplies Partners with leadership team to ensure community is in compliance with OSHA requirements and to promote Risk Management programs and policies Ensures that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Material Safety Data Sheets (MSDS), Lockout Tagout procedures Food Safety, Sanitation & Maintenance Ensures compliance with local health department regulations and Sunrise standards Practices safe food handling at all times to prevent contamination and/or an outbreak of food borne illness Maintains a clean, organized, and clutter-free kitchen environment Completes and maintains accurate food production records including safe cooking and holding temperatures and a record of the menu as served Completes and maintains accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists Partners with the Maintenance Coordinator for repairs and scheduled maintenance of equipment Financial Management Understands and manages the department budget, including food, labor, and other expenses Keeps financial tools up-to-date and ensures budgeted allowances are maintained Reviews monthly financial statements and implements plans of action around deficiencies Processes and submits monthly expenses and budget data timely Coordinates with the community team to achieve maximum staff economies and cross training Conducts regular inventories as defined by accounting guidelines Training, Leadership and Team Member Development Provides overall management of the department, including but not limited to, recruiting, hiring, training, and coaching Leads and participates in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and inservices Develops a working knowledge of state regulations and ensures compliance Completes team member staffing and scheduling according to operational and budgetary guidelines Conducts a daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid Conducts timely performance appraisals with meaningful conversations Holds team accountable and corrects actions when necessary, with proper documentation Attends regular meetings as required (e.g., Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement) Maintains compliance in assigned required training as applicable to this role to ensure that Sunrise standards are met. Experience and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required Two (2) to three (3) years' experience supervising kitchen, food service and dining room operations in a full-service restaurant. Requires ability to recruit, coach, and manage the performance of a kitchen / dining room staff Minimum two (2) to three (3) years volume cooking experience and ability to cook (3) to four (4) days per week and produce food at the volume required Current ServSafe certification Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms Must possess basic knowledge of nutrition and modified diets Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests Must possess written and verbal skills for effective communication with the ability to facilitate small group presentations Proven ability to manage food and labor budgets, and achieve established targets Competent in organizational and time management skills Demonstrates good judgment, problem solving, and decision-making skills Proficient in basic computer skills and programs with the ability to learn new applications Ability to work weekends, evenings, and flexible hours, available for our customers at peak service delivery days and times ABOUT SUNRISE Sunrise Senior Living has championed quality of life in senior care for more than 30 years. We believe team members are our greatest resource and are looking for people who share our commitment to provide quality care for seniors and their families. It's no surprise that many of the world's leading experts in Senior Living entrust their career to Sunrise. At Sunrise, you will... Make a Difference Every Day We are passionate about our mission - to champion quality of life for all seniors. We deliver high-quality care with a personal touch and encourage our residents to enjoy life to the fullest. Be Part of a Uniquely Supportive Community The care-focused environment we create for residents extends to our team members. We offer programs, rewards, and benefits to help you live your best. I gnite Your Potential We believe potential has no limits. We offer best-in-class leadership development programs designed to grow our leaders. We are committed to helping our team members achieve their career goals. We also offer benefits and other compensation that include: Medical, Dental, Vision, Life, and Disability Plans Retirement Savings Plans Employee Assistant Program / Discount Program Paid time off (PTO), sick time, and holiday pay Daily Pay offered to get paid within hours of a shift (offered in the U.S. only) Tuition Reimbursemen t In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee's position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program. Some benefits have eligibility requirements Apply today to learn why Sunrise Senior Living is a certified Great Place to Work PRE-EMPLOYMENT REQUIREMENTS Sunrise considers the health and safety of its residents, family members, and team members to be one of its highest priorities. Employment with Sunrise is conditioned on completing and passing a drug test (which does not include marijuana), participating in testing requirements (e.g. Tuberculosis Test, Physical Evaluation). Covid-19 and Influenza vaccination is only required to the extent mandated by applicable federal, state, and local laws and authorities. COMPENSATION DISCLAIMER Selected candidates will be offered competitive compensation based on geographic location of community/office, skills, experience, qualifications, and certifications/licenses (where applicable).

Join Our Culinary Journey at B Ocean Resort! Are you ready to lead our culinary team on the sandy beaches of Fort Lauderdale? B Ocean Resort is searching for a dynamic Executive Chef to bring creativity, passion, and innovation to our multiple food & beverage outlets. Why B Ocean Resort? Prime Location: Nestled on the stunning shores of Fort Lauderdale Beach. Culinary Excellence: Opportunity to showcase your skills in a high-profile, guest-focused environment. Company Overview: Performance Hospitality is a lifestyle hotel management company committed to providing outstanding service to our guests! We manage a variety of branded, independent hotels in major US markets. We take pride in our ability to deliver exceptional guest and associate experiences by focusing on inspiring individuals through a thoughtful delivery of self-expression hospitality. We believe that providing innovative, cutting-edge practices, along with transparent communications, is a fundamental part of our commitment. Purpose: The Executive Chef will have primary responsibility for the successful development and planning of all aspects of the culinary operation and banquet functions of the hotel, including all food menus, specialty menus and events, culinary operating procedures and delivery standards, and presentations within corporate guidelines. Execution of all operational aspects of establishing a successful culinary operation for the project. Essential Function of Job: Have primary responsibility for the development of all food & beverage programming, alongside and under the direction of the Food & Beverage Director and Corporate Chef. Development of Standard Operating & Service procedures for the kitchen and food & beverage purchasing in collaboration with Purchasing Manager, Director of Food & Beverage and corporate team. Assures that local and state requirements are met with regards to food handling permits, and other health department requirements. Creates budgets and forecast, monthly and annually. Analyzes and takes responsibility for the financial performance of the department. Assists in public relations efforts with respect to the Food & Beverage and Culinary operation. Develops innovative and creative menus and concepts to maximize profitability and achieve guest satisfaction. Maintains the highest levels of service and product quality with exceptional guest service satisfaction. Responsible for working with the Food & Beverage Director in terms of growing existing business volumes and generating new business to ensure that food & beverage revenues meet or exceed immediate and long-term needs and maximize departmental performance. Stays current with new trends in food & beverage product development, changes in market conditions, and guest demands. Responsible for successful passing of all F&B related Health Department inspections, protecting guests, staff members and the hotel from potential illness and negative publicity. Establishes and assure implementation of cleaning and sanitation procedures for kitchens, and food storage areas. Responsible for the selection, hiring, training and supervision of all culinary staff members. Manage time and attendance and payroll records and processes. Builds and maintains highly interactive, service-oriented business relationships with the hotel's guests, staff, and suppliers. Qualifications: High School Diploma or equivalent; college degree a plus. Ten (10) years' experience - preferably in a hotel with at least three (3) to five (5) years supervisory experience in a kitchen. Culinary school graduate a plus. Exceptional benefits including elective Medical, Dental, Vision, and Short-Term Disability coverage. Explore our hotels! Associates receive hotel and restaurant discounts & perks at any of our properties (excluding your home property). We Invest in Your Future Success! Become a department trainer Join our Job Coach Program. Continued Leadership Education Program! We offer an ongoing Performance Hospitality Leadership Series (PHLS, Weekly Webinars, e-learning courses). Enjoy the Holidays! We offer Six (6) paid holidays throughout the year. Company paid Basic Life Insurance, AD&D, Long-term Disability, Employee Assistance Program (EAP) and Travel Assistance Program. Paid Time Off (PTO) Celebrate You! Choose one (1) paid day of personal celebration each year to use however you choose “Performance Hospitality is proud to be an Equal Opportunity Employer. Drug-free Workplace

The Exec Chef is responsible for the overall operations for the back of house and kitchen area of the cafe. In addition, the Exec Chef will ensure that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Exec Chef supports the cafe senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. Demonstrate financial comprehension of cafe budget and P&L. Effectively control costs of food and related purchases in alignment with budgeted expectations. Manage staff schedules in accordance with the cafe budget and forecast models. Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards. Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the cafe. Develop kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service. Foster an environment of customer service in which all team members put the guest first in every situation. Execute established food standards for overall guest satisfaction that meet or exceed brand standards. Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests. Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact. Clearly define goals and expectations for Heart of House hourly team members using performance review tools and hold your people accountable for successful performance. Support staff development and advancement along well-defined career paths. Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee Possess a self-motivated approach to his/her own personal and professional Competitive Compensation for Highly Qualified and Experienced Exec Chef plus Quarterly Earned Bonus Annual PTO - Vacation earned up to 20 Days!!! All major Benefits Offered ********************************** This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned. EXPERIENCE, EDUCATION, AND CERTIFICATIONS Minimum 10 years of experience in the hospitality industry inclusive of restaurant culinary operations. Possess all local food management and safety certifications. SKILLS Ability to learn and bring "out of the box" ideas to their team. Genuine enthusiasm and aptitude for food. Excellent verbal and written communication skills. High level of business acumen and common sense. Demonstrates strong problem solving skills through ability to diagnose and implement solutions. Must possess strong communication and listening skills, excellent speaking, reading and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS Ability to move throughout the cafe (standing, walking, kneeling, bending) for extended periods of time. Ability to sit for extended periods of time. Ability to make repeating movements of the arms, hands, and wrists. Ability to express or exchange ideas verbally and perceive sound by ear. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. With venues in 74 countries, including 183 cafes, 27 hotels and 12 casinos, Hard Rock International (HRI) is one of the most globally recognized companies. Beginning with an Eric Clapton guitar, Hard Rock owns the world's most valuable collection of music memorabilia, which is displayed at its locations around the globe. Hard Rock is also known for its collectible fashion and music-related merchandise and Hard Rock Live performance venues. HRI owns the global trademark for all Hard Rock brands. The company owns, operates and franchises Cafes across Europe, Asia, and the Americas, as well as owns, licenses and/or manages hotel/casino properties worldwide. Destinations include the company's two most successful Hotel and Casino properties in Florida, both owned and operated by HRI parent entity The Seminole Tribe of Florida. In 2018, Hard Rock International was recognized as a Forbes Magazine Top Employer for Women and Land Operator of the Year at the Global Gaming Awards. For more information on Hard Rock International visit ***************** Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA),it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

An upscale dining establishment in Miami is seeking a visionary Executive Chef to lead its kitchen. The ideal candidate will bring a passion for culinary innovation, a commitment to excellence, and proven success in managing high-volume, fine-dining kitchens. This role offers the opportunity to shape a distinctive dining experience in one of the nation's most vibrant culinary markets. Responsibilities: Oversee all kitchen operations, ensuring smooth execution of daily service. Conceptualize and execute creative, seasonally inspired menus tailored to the restaurant's clientele. Build and mentor a skilled culinary team, fostering growth and collaboration. Manage food purchasing, inventory, and vendor relationships to ensure top-quality ingredients. Control food and labor costs to maximize profitability while maintaining high standards. Maintain rigorous health, safety, and sanitation standards in the kitchen. Stay attuned to culinary trends, integrating innovative ideas into the menu and guest experience. Qualifications: 8+ years of culinary experience in upscale or fine dining, with 3+ years in an Executive Chef role. Strong leadership and organizational skills, with the ability to inspire and manage a team effectively. Expertise in inventory management, cost control, and vendor relations. Culinary degree or comparable professional experience preferred. A deep understanding of Miami's dining culture and a passion for creating standout culinary experiences.

AC Kitchen, Inc. is looking for an Executive Chef to partner on our newest location in Miami, Florida. AC Kitchen is a multifaceted organic food brand with a focus on nutrition-forward, innovative food concepts. With our commercial kitchen and offices based in Woburn, MA, we are currently operating a concierge home delivery business, serving clients from Boston to NYC with plans to open Miami early 2025. At the helm is Chef Allen Campbell who brings years of industry experience, in-depth knowledge of nutrition, and creative talent to craft a one-of-a-kind food experience. Allen is most known for his work with Tom Brady, TB12, and Major League Baseball. His publications, menus, and meal plans are helping to shape a better future for American food culture. His organic, seasonal approach accommodates the growing demand for nutrition-forward menus at all levels of the food service industry. Executive Chef: The ideal candidate for the role will be knowledgeable in the following: 5 years of management experience in upscale catering. Scratch cooking, traditional, modern, and nutrition-forward cuisine. Specialized dietary needs. Basic to intermediate knowledge of nutrition/sports nutrition and common dietary guidelines. Sustainable and ethical food operation practices. Fluent in English Preferred but not mandatory education: *AAS - Culinary Arts/Hospitality Management This position is full-time - 40+ hours a week. *Competitive salary based on experience. *****************

The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Associate's degree in Culinary Arts 7+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints Michelin * experience

As Mount Sinai grows, so does our legacy in high-quality health care. Since 1949, Mount Sinai Medical Center has remained committed to providing access to its diverse community. In delivering an unmatched level of clinical expertise, our medical center is committed to recruiting and training top healthcare workers from across the country. We offer the latest in advanced medicine, technology, and comfort in 12 facilities across Miami-Dade (including our 674-bed main campus facility) and Monroe Counties, with 38 medical services, including cancer care, 24/7 emergency care, orthopedics, cardiovascular care, and more. Mount Sinai takes pride in being South Florida's largest private independent not-for-profit hospital, dedicated to continuing the training of the next generation of medical pioneers. Culture of Caring: The Sinai Way Our hardworking, tight-knit community of more than 4,000 dedicated employees fosters an environment of care and compassion. Each member plays a vital role in our collective mission to deliver excellent healthcare through innovation, education, and research. At Mount Sinai, we take pride in our achievements, aiming to be a beacon of quality healthcare in South Florida. We welcome all healthcare professionals to join our thriving community and contribute to our pursuit for clinical excellence. Position Responsibilities Working with the Clinical Nutrition Manager and the Director, responsible for the development, revision and initiation of all patient menu cycles, including seasonal, holiday and special events. Working with the Senior Retail Manager and the Director, responsible for the development, revision and initiation of all patient retail cycles, including seasonal, holiday and special events. Responsible for the development, revision and initiation of all recipes following nutritional guidelines for diet restrictions for patient meal service, HACCP and budgetary standards. Responsible for the development, revision and initiation of all recipes for retail meal service that meet pricing guidelines, nutritional guidelines, HACCP and budgetary standards. Responsible for development, revision and initiation of production sheets for each day of patient and retail menu cycles and ensuring their accurate usage by all production personnel. Responsible for development, revision and initiation of production policies, procedures and guidelines to ensure food safety and quality. Working with the Purchasing Manager, responsible for development, revision and initiation of par levels for all purchased items. Tracks waste and develops and initiates action plan to minimize. Responsible for overseeing all food production, storage, service and sanitation in accordance with USDA Food Code. Maintains daily and monthly records of all cooking, serving and storage temperatures, sanitation documentation, and any other required operating documentation. Ensure proper care and handling of all equipment. Promptly reports repair needs, coordinates preventative maintenance program and tracks repairs done. Qualifications Serve Safe, required ACF and CDM (Certified Dietary Mgr),preferred Culinary Arts Degree or applicable experience Required - 3 to 5 years culinary experience in institutional food service; 1 to 3 years of supervisory experience. Benefits We believe in the physical and mental well-being of our employees and are committed to offering comprehensive benefits that fit their personal needs. Our robust employee benefits package includes: Health benefits Life insurance Long-term disability coverage Healthcare spending accounts Retirement plan Paid time off Tuition reimbursement Employee assistance program Wellness program On-site housing for select positions and more!

By combining fine dining with fun dining this Restaurant makes each meal an experience, fulfilling the senses with enticing fragrances, extraordinary food, and over-the-top theatrical presentations. Our client, a 5-star high end restaurant in south FLORIDA currently seeking an innovative and creative Restaurant Executive Chef for its very up market, casual 150+ seat dining room. The successful Chef will be on top of trends and upcoming ones in culinary creation. If you have at least 5 years of experience as an Executive Chef in casual high-end ala-carte restaurants with large volume and looking for a long-term commitment with a growing brand submit your resume today. Salary $110,000-$120,000 USD gross based upon experience plus generous performance bonus and health insurance. Please forward your current resume to ***************************** for more details about this exciting new opportunity. Regards, Brian Brian Renard, Executive Director of Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS 601 - 121 Richmond Street West Toronto, ON Canada M5H 2K1 Tel.: ************, ext. 226 Email: ***************************** “The Most Trusted Name in the Hospitality Industry”

RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. BENEFITS: Competitive Pay All full-time associates can sign up for Health, Vision, & Dental - available within 30 days of your start 401(k) 2 weeks paid vacation for full-time associates Our Restaurants are closed on Christmas and Thanksgiving Day Our hours of operation are from 10 am to 9 pm Our Leaders work an average of 55 hours a week Career advancement opportunities as we open 3 to 4 new Restaurants each year If you are driven and determined, you can grow with a great brand that has stability, lots of resources and opportunities Links to other RH Restaurants (copy & paste into a search browser) ************************** *********************************************** Your Responsibilities: Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef and Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in Naples, Florida. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Truluck's is looking for the best sous chefs in the Naples, Florida area to join our culinary team. Salary: $65-$90k (Salary commensurate to experience and position hired for) Bonus Potential Full-Time Great Benefits 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Three weeks PTO Vision insurance Employee Meals Beautiful Naples Location! Experience with similar concepts preferred! The ability to commute to both locations is necessary!

About Us: Specialty Restaurants is a leader in the hospitality industry, renowned for our portfolio of iconic restaurants and event venues. We are committed to delivering high-quality dining experiences, with an emphasis on innovation, culinary excellence, and memorable guest interactions. We are currently seeking a dynamic and experienced Corporate Chef to elevate our culinary offerings across multiple properties. Position Summary: The Regional Corporate Chef will oversee culinary operations within an assigned region, ensuring consistency, creativity, and quality across all locations. This role involves close collaboration with Executive Chefs, kitchen staff, and management teams to maintain high standards and drive the implementation of new menu items, seasonal offerings, and training programs. The ideal candidate has extensive culinary expertise, a passion for leadership, and the ability to innovate while upholding company standards. 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 Key Responsibilities: Culinary Leadership: Provide mentorship and guidance to Executive Chefs and culinary teams across multiple locations, ensuring alignment with company standards and culinary vision. Menu Development: Lead the creation, testing, and rollout of innovative seasonal and regional menu items, while considering guest preferences and market trends. Quality Control: Regularly inspect kitchen operations for consistency, food quality, presentation, and compliance with health and safety standards. Training & Development: Conduct training sessions for culinary teams on new recipes, techniques, and operational efficiencies, fostering continuous skill development. Cost Management: Oversee food cost controls, inventory management, and portion controls to ensure profitability and minimize waste. Guest Experience: Collaborate with front-of-house and operations teams to elevate the guest dining experience, incorporating feedback to improve food quality and service. Travel: Regular travel within the region to ensure hands-on oversight and support for each property. *Home base either Miami, FL or Orange County, CA. Qualifications: Minimum of 8 years of progressive culinary experience, with at least 3 years in a regional or corporate chef role. Proven experience in menu development, kitchen operations, and team leadership. Strong knowledge of food trends, international cuisines, and fine dining standards. Excellent interpersonal and communication skills, with the ability to lead and inspire culinary teams. Ability to travel regularly within the assigned region. Culinary degree or equivalent professional experience preferred.

About the job The re-introduction of a classic. Our client was a food driven dive bar that existed along the Old Cutler Corridor near Snowdens Bridge for a majority of the 1900's and was unfortunately lost due to a building code violation. A team of local investors (Native Miamians) have reimagined the experience and intend to provide an elevated and imaginitive Food & Beverage experience for the surrounding communities. Our vision is to reacquaint the surrounding Palmetto Bay, Pinecrest, Cutler Bay, Coral Gables, and South Miami communities with real Old Miami Charm. This concept is the go-to destination for a food and beverage in Palmetto Bay, offering a modern yet nostalgic environment rooted in local history. Combining upscale contemporary American cuisine with a full liquor menu, we provide the perfect blend of great food and classic cocktails in an inviting atmosphere with the occasional sports game for those coming by car, golf-cart, bicycles or foot. Budget: Open Depending on Experience Bonus Potential: Yes Role Description This is a full-time on-site role for a Head Chef at the Old Cutler Inn in Palmetto Bay, FL. The Head Chef will oversee the kitchen operation, manage food preparation, develop menus, maintain menu cost control standards, and ensure high-quality culinary experiences for guests. Qualifications Proven experience as a Head Chef, Chef De Cuisine, Executive Chef, Sous Chef or equivalent role Extensive knowledge of culinary arts, menu planning, and kitchen management Exemplary history of Menu Cost Development and Cost Control Standards Strong leadership and organizational skills Ability to thrive in a fast-paced environment and deliver exceptional results Excellent communication and interpersonal skills Experience and/or Certification is interchangeable, and all applicants will be considered based on Merit Please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

We are a lifestyle brand! If you are looking to join an awesome team, have a positive working environment and live a healthy and active lifestyle, we offer an exciting opportunity to join a thriving and ever-growing brand in this industry. We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle, offering an intimate yet fast and consistent experience every day, 365 days a year. We love and take pride in what we do, and we are looking for the right partners to grow with us. Please join us if you consider yourself a person of integrity, a hard-working team player who is eager to continually grow and learn. OVERVIEW: We are seeking a highly creative and innovative R&D Culinary Chef with a passion for culinary excellence, blends culinary expertise with food science to innovate and develop new food products. Their primary role is to create, test and optimize recipes that meet both the company's goals and consumer trends while ensuring that these products are scalable for mass production. This role is critical for driving menu innovation across diverse markets, ensuring seasonality and regional preferences are reflected in our offerings. The ideal candidate must have a versatile background in the culinary industry, with expertise in menu development, recipe costing and kitchen equipment such as the Rapid Cooking Oven and Rationale Cooking Oven. This chef will need to work in fast-paced environments, presenting to executives and executing high-quality tastings, while balancing the operational demands of our multi-unit operations. RESPONSIBILITIES: Develop and execute creative seasonal menus that reflect the latest culinary trends, while remaining cost-effective and operationally feasible across multiple units. Ability to cost, measure, and standardize recipes for consistent production across different markets and kitchen sizes. Conduct executive tastings and presentations, demonstrating strong communication and organizational skills in both rapid and formal settings. Cross-functional Collaboration: Working with our marketing, procurement, and quality assurance teams to ensure the product aligns with business objectives and is commercially viable. Recipe Development and Innovation: Create original recipes, focusing on taste, texture, and cost. Often experimenting with new ingredients and techniques to stay ahead of market trends. Product Testing and Scaling: Once a recipe is developed, ensure it can be mass-produced by standardizing the ingredients and processes, considering factors like shelf life, nutritional content, and food safety. Commercialization: Help scale creations from kitchen to factory, making adjustments to recipes so they can be produced on a larger scale without compromising quality. Maintain a deep understanding of multi-unit operational challenges, and ensure all culinary initiatives are practical for daily kitchen operations. Train and guide culinary teams in multiple markets on new menu items, operational procedures, and equipment usage. Be proficient in utilizing and teaching the MerryChef Rapid Cooking Oven and Rationale Cooking Oven to optimize kitchen workflows. Adapt to a fast-paced environment, managing multiple projects, while meeting tight deadlines. Travel to different units across markets to ensure hands-on oversight of menu launches and operational support. Generate and present new menu concepts and innovative culinary ideas regularly, with attention to cost, quality, and efficiency. Organize and prioritize weekly responsibilities based on the demands of the business, ensuring successful execution of key initiatives. QUALIFICATIONS: 5+ years of experience as an Executive or Corporate Chef with a focus on R&D and multi-unit restaurant operations. Proven experience in menu development, costing, and operational execution in multi-unit and multi-market settings. Travel flexibility required to oversee operations and new menu launches in various locations. Knowledgeable in culinary equipment, including Rapid Cooking Oven and Rationale Cooking Oven. Strong organizational skills, with the ability to coordinate multiple projects and manage weekly demands. Experience working in diverse geographic markets such as New York, California, and Miami with an understanding of regional flavors and preferences. Exceptional presentation skills, with the ability to lead executive-level tastings and communicate ideas clearly and concisely. Bilingual in Spanish and English is a plus. BENEFITS: Health & Wellness - Medical, Dental & Vision PTO Discounted Meals Growth Opportunities

An Ultra High Net Worth (UHNW) couple is seeking an experienced and talented Private Chef to join their household team. The ideal candidate will be proficient in preparing a wide variety of dishes, with a particular expertise in Asian cuisine. This role requires the ability to travel frequently and on short notice, catering to the couple's dynamic and luxurious lifestyle. The chef will be responsible for preparing three meals a day and occasionally cooking for up to eight people, creating family-style meals that emphasize both flavor and presentation. Candidates must be based in Miami. Key Responsibilities: Prepare and serve three high-quality meals per day for the principals, ensuring variety and nutritional balance. Specialize in Asian cuisine, with the ability to create a diverse range of dishes that cater to the couple's preferences. Plan and execute family-style meals, sometimes for as many as eight guests. Source and select the finest ingredients, ensuring freshness and quality. Collaborate with the personal trainer to align meal plans with fitness and nutritional goals (if applicable). Maintain a clean and organized kitchen environment, adhering to all health and safety standards. Travel extensively with the principals, adapting to different kitchen setups and environments. Stay informed about culinary trends and incorporate innovative techniques and ingredients into meal preparation. Qualifications: Proven experience as a chef, with a strong portfolio showcasing expertise in Asian cuisine. Ability to prepare meals for varying numbers of people, from intimate dinners to larger gatherings. Flexibility to travel frequently and adapt to changing schedules and locations. Exceptional organizational and multitasking skills. Strong communication and interpersonal skills. Culinary degree or equivalent training preferred. High level of professionalism and discretion. Day Rate: $500/day

About the Company We are looking for an experienced Sous Chef to join our team at Miccosukee Casino & Resort. As a valued team member, we are committed to delivering a memorable, impressive, caring, committed and original experience for our guests, our team members, and community. We uphold this commitment by providing a safe and enjoyable workplace where YOU are our number one priority. It is the MICCO way. Miccosukee Casino and Resort is in growth mode with several new and exciting projects in both the short and long term - starting with a new Poker Room. These projects will enhance the total customer offering and experience, integrate technology with service for a superior delivery, and most importantly, create unique and aspirational opportunities for our guests and our team members. Our ambitious growth plans, however, can only be realized by aligning talented people with the same passion for service, and the same commitment to delivering a truly memorable experience as all of our current team members. If this sounds like you, and you also enjoy equitable compensation, terrific benefits, growth opportunities within the organization, and a whole lot of FUN at work, then we look forward to meeting you. About the Role The primary responsibility of the Sous Chef is to assists the Executive Chef in culinary processes. The Sous Chef ensures that the kitchen operates in a timely manner that meets our quality standards. Responsibilities Adhere to the Miccosukee Service Expectations and ensure team compliance Assists the Executive Chef in maintaining food quality and determining food presentation in all outlets. Conducts proper rotation of food. Responsible for planning and scheduling employees in accordance with F&B departmental needs Supervises F&B employees in accordance with facility policy and procedures Trains and coaches' F&B employees Responsible for shift scheduling including: work station assignments/rotations, employee training, employee breaks to ensure there is coverage based on forecasts. Makes adjustments as necessary during shift to assure completion of work assignments. Operates within Standard Operating Procedures (SOPs) and Job Safety Analysis (JSAs). Computes reports on operations. Organizes and supervises maintenance tasks related to all events scheduled during the year ensuring the completion of the work in time. Ensures all workstations are properly setup and broken down during each shift. Assists the Executive Chef in conducting inventories and preparing purchase requests for Food & Beverage as needed. Assists with the designing, developing and implementing menus and food pricing. Assists in controlling all operating costs through a variety of record keeping procedures. Maintains a high standard of personal hygiene for the staff. Works with the culinary management in controlling daily deliveries of fresh goods and proper storage to eliminate waste and spoilage. Members are expected to conduct and carry themselves in a professional manner at all times and to observe the Company's standards, work requirements and rules of conduct. Consistent and regular attendance is an essential function of this job Performs other related duties as assigned Qualifications Must be able to communicate in English, Spanish is a plus High school diploma or equivalent Must be able to obtain and maintain a Tribal Gaming License Minimum of 3 years as a Sous Chef in heavy volume. Working knowledge PC skills including MS Word and Excel Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines Must be able to frequently move freely about the property, maintain manual dexterity to operate job related equipment, such as telephones, copiers, etc., withstand various activities such as frequent walking, and withstand prolonged standing, stretching, bending and kneeling without restriction Must be able to work different shifts, which may include holidays and weekends Be able to work indoors and be exposed to various environmental contaminants including smoke Ability to lift or carry a minimum of 50 pounds unassisted in the performance of specific tasks assigned Must be able to work with others, communicate well, receive direction, and provide feedback when needed to achieve department goals and objectives Must maintain a positive attitude toward work and interface with guests in a congenial and polite manner Must be able to address stressful situations with clients with dignity and the utmost tact and politeness Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods

Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations. Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens: the main kitchen, the sushi counter and the robata grill. Zuma Miami, located in the heart of downtown, brings chef Rainer Becker's internationally acclaimed style of modern Japanese izakaya dining from the robata grill and kitchen to its flagship US location. JOB SUMMARY: Sous Chef supports the Executive Chef and the Head Chef in all aspects of kitchen operations, including food preparation, menu development, staff supervision, and ensuring exceptional culinary experiences for our guests. You will collaborate closely with the culinary team to maintain high standards of quality, creativity, and efficiency in the kitchen. ESSENTIAL JOB FUNCTIONS: Assist the Executive Chef and Head Chef in planning and executing menu offerings, including recipe development, costing, and presentation Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating, to ensure consistency and adherence to quality standards Train and mentor kitchen staff, including line cooks, prep cooks, and other culinary team members, to maintain high levels of skill, productivity, and morale Supervise kitchen staff during service periods to ensure smooth and efficient operations, including proper timing of food production and delivery Train team on allergen awareness and management, ensuring all staff are knowledgeable about handling food allergies safely Monitor food quality and freshness, and ensure compliance with health and safety regulations and sanitation standards Manage inventory levels of food and kitchen supplies, and oversee ordering and receiving of ingredients and products Assist in scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands Collaborate with the Executive Chef and Head Chef to develop seasonal menus, special promotions, and culinary events, and participate in menu tastings and evaluations Conduct regular kitchen inspections and maintenance checks to identify and address equipment issues, safety hazards, and cleanliness concerns Ensure proper storage and rotation of food products to minimize waste and maintain quality Assist in budgeting and cost control measures, including monitoring food costs, portion control, and inventory management Handle guest inquiries, special requests, and dietary restrictions with professionalism and attention to detail Collaborate with front-of-house staff to ensure seamless communication and execution of orders Stay current with industry trends, culinary techniques, and new ingredients to inspire creativity and innovation in the kitchen Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed Operate ethically to protect the image of the company Performs other duties and responsibilities as required or requested KNOWLEDGE, EXPERIENCE AND SKILLS 2+ years Sous Chef experience or senior culinary position in a high-volume restaurant or hospitality establishment Culinary degree or equivalent formal training preferred Must possess a valid New York City Department of Health Food Handler's Card (New York location only) Strong culinary skills and knowledge of international cuisines, cooking techniques, and flavor profiles Leadership and supervisory skills, with the ability to motivate and inspire kitchen staff Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously Strong communication and interpersonal skills, with the ability to collaborate effectively with kitchen staff, management, and front-of-house teams Understanding of food safety and sanitation practices, including HACCP principles and local health regulations Ability to work effectively under pressure in a fast-paced kitchen environment Excellent communication skills, both verbal and written, to effectively interact with team members and stakeholders Ability to work flexible hours, including evenings, weekends, and holidays, as required BENEFITS & PERKS Medical, Dental, Vision Insurance Bonus program Paid Time Off Free family meal daily Dining discounts at Zuma The opportunity to work on a team with global hospitality/culinary experience Zuma is an equal opportunity employer.