Executive chef jobs in Winter Haven, FL - 263 jobs

Executive Chef to $110k - Orlando, FL Are you a passionate culinary leader seeking to orchestrate unforgettable dining experiences at a thriving resort in the heart of Orlando? Do you possess the vision to elevate three distinct restaurant concepts, from fine dining to family-friendly fare and a vibrant sports bar? If so, we invite you to explore this exciting opportunity! About the Role: As our Executive Chef, you will spearhead all culinary operations across our three unique restaurants: Fine Dining Concept: Captivate discerning palates with innovative, high-end cuisine that reflects the latest culinary trends and showcases fresh, seasonal ingredients. Family Casual Concept: Create a welcoming atmosphere and provide families with delicious, approachable food that caters to all ages and tastes. Sports Bar Concept: Ignite the excitement with crowd-pleasing dishes and snacks perfect for game day or casual gatherings. Responsibilities: Lead and mentor a talented team of chefs and culinary staff, fostering a positive and collaborative work environment. Develop and implement seasonal menus that align with each restaurant's concept and budget. Manage food costs and inventory, ensuring efficient operations and profitability. Design and execute special menus for events and catering needs. Maintain high standards for food quality, hygiene, and safety. Collaborate with other departments, such as marketing and sales, to promote the resort's dining experiences. Stay current with culinary trends and attend industry events to continually refine your skills and knowledge. Qualifications: 10+ years of culinary experience, including leadership roles in diverse restaurant settings. Proven track record of success in menu development, food cost control, and team leadership. Strong culinary skills and knowledge of various cooking techniques. Passion for creating exceptional dining experiences and exceeding guest expectations. Excellent communication, interpersonal, and leadership skills. Ability to work independently and manage multiple priorities effectively. Experience with resort operations and hospitality industry preferred. Benefits: Competitive salary range: $85,000 - $110,000 annually Comprehensive benefits package, including health insurance, dental, vision, and paid time off Opportunity to work in a dynamic and creative environment Be part of a passionate team dedicated to providing exceptional guest experiences Enjoy the perks of working at a world-renowned resort in Orlando, FL How to Apply: Please submit your resume and cover letter via the online application portal. We look forward to hearing from you! Disclaimer: RecruitKick is an equal opportunity employer and does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. During our recruiting process, we may contact you about positions we feel are a good fit for you or contact you via SMS text message. By clicking to submit your application, RecruitKick has your consent to communicate via SMS text message moving forward.

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

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

Job Description 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.

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

Bern's Steak House Executive Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Executive Chef and Bern's Steak House. Essential Functions Assist in maintaining a motivated, interactive positive team Assist with training staff Responsible for daily function of the kitchen operations Maintain professionalism with team members, managers and guests. Handle daily scheduling of team members and make adjustments when necessary Solve team member issues such as call outs or any other daily issue that should arise with team members Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. Ensure prep and execution of food Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Communicate and maintain positive inter-departmental relations Ability to work efficiently and effectively Ability to work flexible shifts: nights, weekend, holidays Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment General cleaning to include equipment, floors, walls, coolers, and freezers Knowledge of different cooking techniques and all kitchen equipment Communicate with Chef de Cuisine and Executive Chef next shift any issues Follow Serv-Safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience High School diploma or higher Five years previous culinary experience required Excellent Interpersonal skills Excellent communication skills, both verbal and written Ability to use technology e.g. tablets, iPads, Email, Spreadsheets Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to work long hours as needed Ability to lift 25 - 50 lbs. Ability to use knives and kitchen machinery safely and effectively Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the restaurant, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate Closed On Monday Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern's Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern's Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant's Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenure Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.

🛂 Visa Sponsorship Available Are you a Michelin-trained Sous Chef or Senior Chef looking to step up into an Executive Chef role? This is your opportunity to lead a Michelin-aspirant Indian fine dining concept in Orlando, FL, and bring Indian cuisine to the global stage. We are seeking a culinary innovator with a proven track record in high-end Indian cuisine, who is ready to take the next step in their career. The right candidate will bring creativity, leadership, and excellence to craft a Michelin-worthy dining experience. ✅ Experience: Michelin-starred restaurant or fine dining background required ✅ Leadership: Ready to take charge and build a high-performance team ✅ Creativity: Passion for elevating Indian cuisine with modern techniques ✅ Visa Support: Sponsorship available for the right candidate

At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team! Executive Sous Chef At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals in a wide variety of roles. Join us and play an important part on our incredible team! What you get to do: * Responsible for food cost and recipe management. * Responsible for producing a cost-effective, high-quality product in all locations. The Chef reports to the Executive Chef and must maintain a cooperating relationship with the F&B Director and other heads of departments. * Leads menu planning and seasonal food items. * Responsible for food inventories in-Park and in the warehouse. * Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager. * Responsible for training of new cooks in collaboration with the Sous Chef. * Involved in Event menu planning & execution. * Responsible for Food & Beverage safety standards and protocols. * Responsible for training and development of staff. * Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. * Accountable for overall food cost and food inventory levels along with food safety protocols and cleanliness. * Project a positive and motivated attitude amongst all associates. * Ensure that all culinary operations manuals are prepared and updated. * Delegate responsibilities to subordinates as required. * Coach and counsel employees in a timely manner and in accordance with Company policy. Identify strengths and weaknesses and provide feedback to the individual. * Interview and select a suitable culinary team. * Promotes Health & Safety in the workplace and ensures all local health regulations are met. * Able to make recommendations to the Executive Chef regarding succession planning. * Communicate professionally and effectively with Ambassadors, Vendors and our Guests. * Perform other duties as assigned. * Occasionally assist other locations and areas in the park as needed. What it takes to succeed: * Must have a minimum of 2 years as a Sous Chef or equivalent experience in a high-volume atmosphere * Must be experienced in Inventory management control * Must have Advanced knowledge of Food & Safety standards and protocols * Experience as a Sous Chef managing multiple outlets * Advanced experience in running a Culinary "Back-of-house" P&L * Experience as a Sous Chef in a Theme Park or Amusement park atmosphere * Kitchen experience required * Must possess, or be able to pass, NRA Serve Safe Manager Certification * Ability to obtain ACF (American Culinary Federation) Certification at the CCC level * Must be at least 18 years of age * Excellent communication skills * Proficient in all Microsoft Office applications * Ability to read and interpret documents * Ability to write routine reports and correspondence * Ability to speak effectively before groups of customers or team members * Industry knowledge of product buying throughout the year * Must have advanced knowledge of Food Cost & Inventory Management * Must have advanced knowledge of menu planning and engineering * Must have advanced knowledge of Inventory management control * Must have advanced knowledge of Culinary Food & Safety Protocols * Must have intermediate knowledge of Microsoft programs such as Excel and Outlook * Multi-Tasking- Must be able to multi-task at a basic level * Time Management - managing one's own time and adhering to the time and attendance policy * Speaking - talking to others to convey information effectively. * Listening - anticipating guests' needs and listening to their requests * Writing - Must have the ability to write down orders and place them in the POS system * Flexibility- The ability to execute other duties as requested by management. * Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. * Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. * Teamwork- Required to work as a team and distribute reservations fairly * Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. * Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. * Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. The perks of the position: * Paid Floating Holidays * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEA WORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY, OR COVERED VETERAN STATUS. The perks of the position: * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Tuition Reimbursement * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

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

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

Job Description Executive Chef Lead the kitchen. Set the standard. Own the results. We are partnering on a confidential search for an Executive Chef to lead multiple culinary outlets and banquet operations within a high volume hospitality environment. This role is built for a hands on leader who balances creativity, discipline, and financial accountability while setting the tone for kitchen culture and execution. You will oversee all back of house operations, culinary teams, and food cost performance while ensuring the highest standards in food quality, safety, and consistency. This position works closely with senior leadership to support events, promotions, and overall F&B strategy. What You Will Be Responsible For • Leading and developing all culinary teams across multiple outlets and banquets • Maintaining operational efficiency and high execution standards in all kitchens • Owning food quality, sanitation, and compliance across all inspections • Managing staffing, scheduling, and labor based on business levels • Controlling food cost, inventory, and menu costing to drive profitability • Partnering with F&B and property leadership on events, promotions, and guest experience • Handling guest feedback professionally while maintaining kitchen morale and standards • Ensuring clean, organized, and well run back of house environments What We Are Looking For • Four or more years in a senior culinary leadership role • Eight or more years of progressive cooking experience • Strong background in food cost control, inventory, and menu costing • Proven ability to lead teams in fast paced, high pressure environments • Comfortable making real time decisions during service • Organized, positive, and team focused leadership style • Proficient with kitchen systems, payroll, and basic reporting tools • Current Manager ServSafe certification

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

Prato, an Italian-inspired cornerstone of the Park Lights Hospitality portfolio, is seeking a visionary and skilled Sous Chef to join our Culinary Team. This role is integral to maintaining Prato's exceptional standards while preparing for a future of national expansion. As Executive Sous Chef, you will not only assist the Executive Chef in daily kitchen operations but also play a pivotal role in the optimization and growth of Prato's BOH systems and infrastructure. As Sous Chef, you will serve as a positive leader, inspiring our Culinary Team while collaborating closely with FOH Management to deliver exceptional guest experiences and uphold Prato's nationally recognized reputation and unwavering customer loyalty. You'll contribute to the ongoing remodel of our kitchen, ensuring that the design and functionality align with operational efficiency, while also supporting the Executive and Culinary Teams with Prato's ambitious growth strategy. This position offers a unique opportunity to impact both the immediate success of Prato and its long-term vision. __________________________________________________________________________________________ Key Responsibilities: Kitchen Operations & Culinary Excellence: Maintain consistency and excellence in food presentation, taste, and portioning, setting a standard of culinary quality. Collaborate with the Culinary Team and Executive Chef to develop innovative Italian-inspired dishes that reflect Prato's identity while utilizing premium ingredients. Lead daily kitchen operations, ensuring seamless execution during service and fostering a positive, team-oriented environment. Project Management & BOH Optimization: Assist in project managing the kitchen remodel, ensuring all updates are designed to optimize BOH efficiency and align with future growth objectives. Support the Executive Team in collaborating with architects, designers, and contractors, providing insight on BOH operational needs and best practices. Assist in developing and refining BOH systems and workflows to enhance productivity, streamline processes, and prepare for multi-location scalability. Team Development & Leadership: Recruit, train, and mentor kitchen staff, building a culture of collaboration, growth, and positivity. Foster a learning environment that emphasizes professional development, continuous improvement, and adherence to Prato's values. Strategic Contribution & Growth Preparation: Partner with Senior Leadership to prepare the Culinary Team for significant national expansion, ensuring operational readiness and scalability. Support the establishment of standardized recipes, training materials, and operational guidelines to ensure consistency across future locations. Work closely with the General Manager and Restaurant Management Team to achieve financial goals, optimize guest satisfaction, and maintain Prato's industry-leading reputation. Preferred Qualifications: Minimum 5 years of progressive culinary experience with reputable hospitality companies or brands. Proven experience as a Sous Chef or higher in a high-volume, upscale dining environment, preferably 250+ covers per day. Demonstrated success in managing or contributing to operational optimization projects. Strong leadership skills with the ability to inspire and motivate a diverse team. In-depth knowledge of Italian cuisine, culinary techniques, and kitchen management principles. Excellent organizational, communication, and project management skills. Experience with Microsoft 365, Restaurant 365 or equivalent, and restaurant-centric scheduling, invoicing, and inventory applications and platforms. Ability to adapt and thrive in a fast-paced, high-pressure environment while maintaining professionalism. Flexible schedule, including nights, weekends, and holidays, and the ability to frequently lift/move 50 lbs. __________________________________________________________________________________________ Benefits: Competitive salary commensurate with experience plus a quarterly incentive performance bonus package. Comprehensive benefits package, including health insurance and paid time off. Opportunities for professional development and career growth within a rapidly expanding hospitality company. A unique chance to shape the future of Prato's culinary operations and contribute to the brand's national expansion. __________________________________________________________________________________________ At Prato, we are committed to genuine hospitality, inspired food and beverages, and supporting our team to deliver exceptional guest experiences. Join us in preparing Prato for the next chapter of its journey, and leave your mark on a growing, dynamic brand. Please send your resume with professional references to *******************

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

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

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