Sous chef jobs in Clearwater, FL - 248 jobs

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

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

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Sarasota, FL Hours: Full Time Salary: $85,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Originally opened in 1949, the Beachcomber's name captures the essence of the property. It's all about the beach. Put your toes in the sand and soak in the sun on 200 feet of private beachfront. As was the norm in the early iterations of Florida hotels, Beachcomber's rooms all open up to a lush courtyard featuring tropical gardens, pools and endless spots to relax in the shade. No matter where you are, at the Beachcomber, you're always just steps from the beach and within earshot of live music emanating from our legendary beach bar, Jimmy B's! What you will have an opportunity to do: We are seeking a hands-on, operationally driven Executive Sous Chef to lead the daily culinary operations of Jimmy B's Beach Bar and banquet events. This role is ideal for someone who thrives in a high-volume environment, leads from the line, and is passionate about food execution, team development, and consistency. This position focuses on day-to-day kitchen leadership, execution, and team engagement. After submitting your application, you will receive an invitation to complete a brief assessment. Completion of this assessment is required in order to be considered for the position. What You'll Do Lead daily kitchen operations including line execution, prep, and service Actively work alongside the culinary team during peak service periods Ensure consistency, quality, presentation, and food safety standards Manage scheduling, ordering, inventory, and food cost controls Train, coach, and develop culinary team members Maintain compliance with health department, safety, and sanitation standards Collaborate with Food & Beverage leadership on menus and operational needs Support events, banquets, and seasonal activations as needed Why Join Our Team Competitive compensation based on experience Monthly Cell Phone Allowance Employer Paid Life and AD&D Coverage Medical, dental, and vision benefits (eligible employees) Paid time off and holiday pay 401(k) with company match Employee hotel discounts and resort perks What are we looking for? Qualifications Minimum 3-5 years of kitchen leadership experience High-volume restaurant or resort experience preferred Strong operational and people-leadership skills Ability to work nights, weekends, holidays, and peak seasonal periods Experience with food cost control, inventory, and scheduling ServSafe certification preferred or ability to obtain Leadership Style We're Looking For Hands-on and present in the kitchen Leads by example and works side-by-side with the team Comfortable jumping on the line when needed Focused on execution, consistency, and team culture Compensation: - Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

About the Executive Chef Role The Executive Chef is the strategic and operational leader of all back-of-house operations across Hellas Bakery & Pita, Inc. This role serves as the primary planning, systems, and leadership engine of the kitchen, responsible for building strong teams, establishing clear standards, and implementing structures that drive consistency, accountability, and long-term operational success. The focus of this position is not only execution, but ownership; developing people, processes, and performance in alignment with the broader business goals. The Executive Chef oversees all BOH leadership and staff, including Sous Chefs, line cooks, prep teams, and dishwashers. Core responsibilities include inventory control, food and labor cost management, budgeting, scheduling, training programs, menu execution standards, and plating consistency. Through visible leadership during opening, peak service, and closing, the Executive Chef sets the tone for professionalism and calm execution, supports high-volume service flow, and ensures full compliance with food safety, health code, sanitation, and equipment standards. Working in close partnership with the Kitchen Manager, FOH leadership, management, and ownership, the Executive Chef collaborates to strengthen existing operations while introducing thoughtful improvements and modern systems. This role requires strong judgment, emotional intelligence, financial acumen, and an entrepreneurial mindset, with the ability to lead change respectfully, solve problems proactively, and take full ownership of BOH performance while preserving the culture and institutional knowledge of the kitchen. About Us: Hellas Bakery & Pita is a family-owned and operated landmark located in the heart of Tarpon Springs, Florida. For over 50 years, we've proudly served authentic Greek pastries, breads, and meals to locals and visitors alike. Our team is passionate about hospitality, tradition, and delivering top-quality food and service. At Hellas, we foster a warm, team-oriented environment where both our guests and employees feel like family. What You Will Do: Serve as the strategic leader of all back-of-house operations, setting the vision, structure, and standards that drive consistency, accountability, and long-term success across all culinary departments Lead, develop, and empower kitchen leadership, including Sous Chefs and key Team Leads, by establishing clear expectations, coaching for growth, and building bench strength for the future Own the planning and systems behind the kitchen, including forecasting, production planning, labor strategy, inventory management, and process improvement; ensuring the operation is proactive rather than reactive Partner closely with the General Manager, FOH leadership, and ownership to align culinary execution with business goals, guest experience standards, and financial targets Build and sustain a professional, respectful kitchen culture, modeling calm, disciplined leadership in high-pressure environments and holding the team accountable to behavioral and performance standards Take full ownership of food and labor cost performance, using data, forecasting, and strategic decision-making to meet or exceed budget objectives without sacrificing quality or team morale Design, implement, and continuously improve training programs, ensuring consistent execution, food safety compliance, and leadership development at every level of the BOH Lead change thoughtfully and collaboratively, modernizing systems and processes while respecting institutional knowledge and supporting long-tenured team members Ensure operational excellence and compliance, establishing systems that consistently meet food safety, sanitation, health code, and equipment standards Maintain a visible leadership presence during key operational moments, providing direction, support, and problem-solving when it matters most, while avoiding unnecessary micromanagement Lead by example in communication, teamwork and abiding by company standards Key Qualifications: 5+ years of BOH Management experience in a high-volume restaurant environment High School diploma or GED; Associate degree in Food and Beverage preferred Calm, organized, and confident under pressure. Strong communication skills and proven leadership skills. Ability to stay calm and organized during high-volume service. Strong computer skills. Experience with Microsoft Office, restaurant management services (like MarginEdge), timekeeping/scheduling systems and point-of-sale (POS) systems. Flexible availability, including weekends, evenings, and holidays. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Must be able to stand for extended periods. Must be able to lift or move 25-50 lbs. as needed. The Benefits of working at Hellas include: Discounted shift meal Health insurance with a large employer contribution Vision, dental, life, short term and long-term disability and accident insurance also available 401(k) Pet insurance and Pet discount programs Financial Fitness program to help you stay on top of your financial goals. Employee Assistance program to help with work and life issues. EEO & ADA Compliance: Hellas Bakery & Pita is an Equal Opportunity Employer (EEO) committed to a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, veteran status, or any other protected characteristic. In accordance with the Americans with Disabilities Act (ADA) and the Florida Civil Rights Act (FCRA), we provide reasonable accommodations during the hiring process. To request an accommodation, contact Human Resources at **************. Disclaimer: This job description is not intended to be an exhaustive list of all responsibilities or duties. Employees may be asked to perform additional tasks as needed. All duties listed are essential and may be modified to reasonably accommodate individuals with disabilities.

About Us: Whiskey Joe's is an iconic waterfront restaurant and bar that captures the laid-back, tropical vibe of the Florida Keys. With stunning views, delicious food, and a wide selection of beverages, we provide a unique and memorable dining experience for our guests. We pride ourselves on offering numerous opportunities for growth and advancement within our industry-leading organization, marking ourselves as the opportune company to level-up your career path. We challenge our management team to be innovators in hospitality by consistently delivering a 5-Star experience to our teams, guests, and community. Position Overview: We are seeking a talented and experienced Executive Sous Chef to join our dynamic culinary team at Whiskey Joe's. The Executive Sous Chef will work closely with the Executive Chef to oversee all aspects of kitchen operations, including menu planning, food preparation, staff management, and ensuring the highest standards of quality and consistency. Top-notch Benefits: Competitive salary Quarterly bonus Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $68000 - 75000 / year plus bonus Responsibilities: Collaborate with the Executive Chef to develop innovative and seasonally inspired menus that showcase fresh, local ingredients and meet the preferences of our diverse clientele. Supervise and train kitchen staff, ensuring adherence to recipes, food safety protocols, and sanitation standards. Oversee food preparation and execution during service, maintaining efficient workflow and timely delivery of dishes. Monitor inventory levels, order supplies, and manage food costs to maximize profitability. Lead by example, fostering a positive work environment and promoting teamwork and professionalism among kitchen staff. Stay current with industry trends and culinary techniques, continuously seeking opportunities for improvement and innovation. Assist with scheduling, performance evaluations, and other administrative tasks as needed. Education/ Experience/ Skills: Minimum of 5 years of experience in a high-volume restaurant kitchen, with at least 3 years in a leadership role. Culinary degree or equivalent certification preferred. Strong culinary skills and knowledge of diverse cooking techniques and cuisines. Demonstrated ability to lead and motivate a team in a fast-paced environment. Excellent communication and organizational skills. Passion for food, creativity, and dedication to delivering an exceptional dining experience. Excellent interpersonal, verbal, and written communication skills. Detailed oriented with a strong emphasis on accuracy and time management. Strong familiarity with OSHA and all local Department of Health Regulations. Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 45lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. 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! THE ROLE The Executive Chef will lead the culinary team and work closely with the Bucs staff to maximize player health and performance. As a multi-disciplinary team member, the Executive Chef will work in collaboration with the Director of Performance Nutrition and the performance team, to provide fresh, local, sustainable, and nutrient dense meals tailored specifically to the needs of the Tampa Bay Buccaneers players and coaches. This culinarian will also provide proven tested recipes with each menu. This Executive Chef will be the face of Legends and the Tampa Bay Bucs at the Advent Health training facility for players, and team leadership. ESSENTIAL DUTES AND RESPONSIBILITIES Menu Management: Develop diverse menus catering to various tastes and dietary preferences. Regularly update menus with seasonal and trending items. Tested recipes with each menu Culinary Operations Management: Supervise and lead culinary staff, including sous chefs, cooks, and kitchen personnel. Oversee daily schedules and actively participate in event operations. Monitor food and labor costs. Health and Safety Compliance: Enforce health and safety protocols, ensuring compliance with local regulations. Inventory and Cost Control: Manage kitchen inventory, ordering, and cost control to meet budget goals. Write, cost, test, and update menu specifications and recipes. Work Environment and Team Development: Foster a positive and inclusive work environment. Train, mentor, and develop culinary staff to enhance skills and promote career growth. Resource Management: Make effective use of available resources, including time, labor, and materials. Assist in ensuring schedules align with forecasts. Quality Assurance: Conduct regular inspections to maintain cleanliness in back-of-house areas. Ensure proper handling of perishables and maintain equipment in working order. Event Coordination: Collaborate with event planners to execute successful culinary experiences for special events, private parties, and VIP functions. Perform additional duties as assigned. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE Extensive experience as an executive chef in a high-volume environment. Professional training through culinary education is preferred. Excellent menu planning and execution skills for various events and VIP operations. Excellent supervisory, leadership, hands-on management, and coaching skills. Experience with P&L and budgeting processes. SKILLS AND ABILITIES Proven track record in improving kitchen efficiencies, quality, and managing food and labor costs. Creativity and innovation in menu planning and culinary execution. Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. A willingness to contribute and support fellow team members with a hands-on approach as needed. Ability to work extended hours, including late nights, weekends, and holidays. Ability to read, write, and understand English for requisitions, recipe reading, and communication with associates and leaders. Sufficient mobility to perform tasks, including reaching, bending, stooping, pushing, and pulling. Ability to lift, push, and pull approximately 50 lbs. Ability to stand or walk for long periods of time. 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 Tampa, 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 accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. 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.

Job Description 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. Powered by JazzHR zugssn NPza

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

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

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

Coco's is a vibrant, high-energy beach restaurant known for fresh flavors, seafood dishes, signature crush cocktails, and an upbeat atmosphere. We're looking for an experienced Executive Chef who can lead our culinary operations across all dayparts, maintain high standards, and deliver the consistency and creativity our guests expect. Key Responsibilities Oversee all back-of-house kitchen operations, including food preparation, execution, sanitation, and safety. Develop and maintain seasonal, beach-inspired menus that align with Coco's brand and customer expectations. Lead, train, schedule, and manage the kitchen team to ensure high performance and a positive work environment. Maintain top-tier food quality, portion control, and plate presentation for every dish leaving the kitchen. Monitor food cost, waste management, and inventory to ensure profitability targets are met. Work closely with the Director of Operations and Ownership on menu development, specials, and kitchen efficiencies. Ensure compliance with health department regulations and maintain a clean, organized, and safe kitchen. Oversee ordering, receiving, and proper storage of all food products and ingredients. Implement and uphold kitchen systems, prep lists, recipes, and standards for consistency across shifts. Support hiring, onboarding, and performance management for all BOH staff. Collaborate with FOH leadership to ensure seamless service and communication between the kitchen and dining room. Manage equipment maintenance and coordinate service calls when needed. Qualifications Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager in a high-volume restaurant. Strong leadership, communication, and team-building skills. Proven ability to create and execute creative, Maryland-inspired menus. Excellent understanding of food costing, ordering, and inventory processes. Ability to thrive in a fast-paced, beach-restaurant environment. Knowledge of food safety, sanitation practices, and local health regulations. Flexible availability, including nights, weekends, and holidays.

Executive Chef - Nutrition/Production Reports to: Food Service Director Department: Culinary Classification: On-site Core Hours: Weekdays, weekends and holidays (hours subject to change with business need) Status: Exempt Grade: 6 Range: $56,600 - $58,225 COMPANY OVERVIEW Feeding Tampa Bay serves ten counties in West Central Florida and we are a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But we know food alone won't solve hunger - that's why we're redefining that it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America Network, we will work to dismantle barriers for individuals, families, and seniors across our area - because it's possible. At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual. Through our Grow Code we strive to honor all, conquer together, be imaginists, speak with truth, and stay rooted in the mission of Feeding Tampa Bay. SUMMARY The Executive Chef - Nutrition/Production creates delicious, healthy meals by blending culinary skills with nutrition science, focusing on balanced, nutrient-rich dishes for specific needs (wellness, medical conditions) by planning menus, sourcing ingredients, cooking, collaborating with dietitians, and ensuring food safety. This position will also specialize in preparing large quantities of food using standardized recipes while maintaining strict consistency and quality. The Chef will focus on volume, efficiency and batch consistency. Key duties involve translating nutritional plans into palatable food, managing kitchens, and adapting recipes for various dietary requirements. The Nutrition Chef has a deep understanding of nutritional science and a passion for using "food as medicine." ESSENTIAL DUTIES AND RESPONSIBILITIES Exemplifies the desired culture and philosophies of Feeding Tampa Bay Menu Planning: Develops menus that meet specific health, or dietary goals (e.g., gluten-free, low-sodium, diabetic friendly). Design seasonal, nutrient-dense menus tailored to specific health goals, caloric requirements, or medical restrictions. Recipe Development: Modifies and creates recipes to be flavorful, nutritious, and practical for clients or neighbors. Nutritional Analysis: Calculates and tracks macronutrient ratios (protein, fats, carbs) and caloric content for all dishes. Large-Scale Food Preparation: Executes daily production sheets to meet high-volume targets. Operate industrial equipment such as tilt skillets, Kettles, blast chillers and combi ovens. Ensures all food items are prepared according to standardized recipes to maintain flavor and texture profiles across large batches. Quality Control & Safety: Monitors food temperatures and cooling logs strictly to adhere to HACCP and local health department regulations. Conducts sensory evaluations (taste, smell, appearance) of every batch before distribution. Manage “first-in, first out (FIFO) rotation of bulk ingredients to minimize waste. Ingredient Sourcing: Select high-quality, nutrient-dense, and fresh ingredients. Specialty Diets: Expertly navigates food allergies and sensitivities without sacrificing taste. Meal Preparation: Executes high-quality meals using healthy cooking techniques (steaming, poaching, etc.) that preserve nutrient integrity. Cooks and plates meals while adhering to food safety, sanitation, and health guidelines (HACCP, ServSafe). Collaboration: Works closely with dietitians to align meals with health objectives. Kitchen Management: Oversees inventory, supplies, cleaning, and supervises other kitchen staff. Maintains a pristine, organized kitchen and adheres to strict food safety and sanitation protocols Education: Teaches staff about nutrition and the benefits of healthy eating Strong culinary techniques & creativity: The ability to take donated food and create delicious meals for our neighbors Maintains a clean and sanitized workstation, adhering to deep-cleaning schedules when necessary Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Excel working in a fast-paced, evolving environment and demonstrates the ability to embrace the FTB's commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger. Degree from an accredited culinary school. A minimum of 3 years of experience in a professional high-volume kitchen, with management experience. Mastery of batch-cooking math (scaling recipes up/down) A valid ServSafe Manager Certification is required. Certification in Nutrition, Dietetics, or a related field is highly preferred. Deep understanding of superfoods, functional ingredients, and how cooking methods affect nutrient bioavailability. Ability to transform “restrictive” diets into diverse, exciting, and aesthetically pleasing meals. Comfortable pivoting menus based on changing health data or seasonal availability. Ability to work independently and as part of a team. Excellent time management and prioritization skills. Self-starter who can handle multiple tasks simultaneously This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl Ability to lift up to 50lbs and stand for long periods of time. Schedule must be flexible with the ability to work some nights, weekends & holidays At least 18 years old with a valid driver's license and able to meet company driving guidelines Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed. Other duties as assigned All internal candidates must be in good standing with no corrective actions within the last 90 days.

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

WHO WE ARE Level99 is a real-world gaming venue designed for adults, featuring over 50 mental and physical challenges in artistic environments. Games range from ninja warrior obstacle course style challenges to mental logic puzzles, and everything in between. Each challenge is quick-just 1 to 4 minutes-and Players can do the same room over and over again, or they can move on to something new. Like a video game, Players earn rewards, climb the leaderboard, and make progress - each time a Player comes back, the game remembers where they left off. Alongside the games, Level99 offers a full-service bar and award-winning restaurant - featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, and is opening in West Hartford, CT, Disney Springs, FL, and King of Prussia, PA. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit *************** for more details. Level99 Disney Springs, FL - coming soon! OVERVIEW The Chef de Cuisine is the culinary leader of the Level99 food & beverage operation, leading the charge with both our team members and all elements of menu execution. You will be responsible for all food service operations, dedicated to delivering our elevated product offering in a positive, authentic, and inspiring environment for both guests and team members. The Chef de Cuisine role is hands-on, in the trenches, to drive overall venue quality, standards and performance. The Chef de Cuisine has a unique role, reporting both to the venue Director of Operations, as well as our external F&B Exec leadership team. RESPONSIBILITIES Demonstrates complete ownership and comprehensive oversight of all aspects of kitchen operations across taproom, beer ball and events. Has primary accountability for food cost, kitchen labor and associated P&L line items. Holds day-to-day operating responsibility for the food quality, kitchen team performance & culture, execution and operations. Works hand-in-hand with the Director of Operations and Assistant Director of Operations to create a consistent overall guest service and food product offering, making profit maximizing decisions for Level99 as a whole (and not the F&B component in isolation). Prioritizes guest experience, allocating resources and bringing wise and timely decision making to bear to put our guests first, “meeting them where they are”. Continually evaluates the unique guest experience, in line with both the entertainment experience and food & beverage experience, offering strategic direction with how to optimize food execution. Models authentic, warm, approachable, and humble interpersonal interactions and instills best-in-class service in the team. Oversees a culinary management team impacting food, beverage, events + guest experience, with proactive and developed leadership skills. Takes full responsibility for all day-to-day administrative tasks required to operate a world-class culinary team, including staff scheduling, payroll administration / hours approvals, purchasing, ordering back of house and health and sanitation supplies, etc. MUST-HAVE SKILLS Minimum 3 years' experience working at the Manager level, or equivalent, in a high-volume culinary business Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays as well as emergency responsiveness as required Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, and read Able to grasp, reach overhead, push, lift and carry up to 50 pounds Able to work with all management teams to ensure optimal communication Ability to work well under pressure in a fast paced, ever changing work environment Excellent verbal and written communication skills Highly organized with strong attention to detail High integrity and professionalism High School education or equivalent Understands, utilizes and embraces new technology and its implementation into our operation, with specific knowledge in, but not limited to, Microsoft Office Must have the ability to promote positive, fair, and ethical relations with all team members as an ambassador of the Level99 brand Compassionate, empathetic, humble, respectful, and kind - very high emotional intelligence A reliable car, current driver's license Ability to train on-site in Greater Boston and/or Tysons Corner, VA OTHER DESIRABLE (BUT NOT NECESSARY) SKILLS & EXPERIENCE INCLUDE Relevant Education: B.S. in Hospitality Management, Culinary, or other related degree Experience with new openings for hotels, restaurants, or entertainment establishments Multi-lingual While we don't expect a candidate to have deep experience in all of the above, we're looking for someone with the passion and capability to learn quickly in the areas that are new! YOU MIGHT BE A FIT ON THE LEVEL99 TEAM IF YOU… • Like to laugh, would be described as a "low maintenance, low drama" person, have a tendency to have a bit of fun while you work• Have a high tolerance for ambiguity, like to go fast, and are excited to learn on the job• Are just a little bit obsessive about getting the details right the first time• Have a high energy personality, the kind of person who is typically smiling, and likes to "get it done now" Level99 is an E-Verify employer.

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

Benefits: Bonus based on performance Competitive salary Employee discounts Health insurance Opportunity for advancement Training & development Chef de Cuisine - The Feinstein Group Location: Dunedin This isn't just another chef job. This is your chance to lead something extraordinary. We are seeking an experienced Chef de Cuisine who is ready to lead from the front, inspire a team, and deliver dishes that are bold, elegant, and unforgettable. You will execute a new culinary vision and uphold the highest standards of excellence, consistency, and culture in the kitchen. What You'll Do Lead the daily operations of the kitchen with precision, integrity, and energy Execute and evolve our menu and the culinary team Train, mentor, and inspire a team of cooks, preps, and sous chefs-leading by example Maintain the highest standards of food quality, consistency, cleanliness, and organization Manage inventory, ordering, prep, and food cost in alignment with company goals Uphold our culture of accountability, growth, and passion for the craft Be present and engaged during service-communicating with FOH and BOH constantly Ensure that The Living Room's food is talked about, remembered, and returned to Who You Are A seasoned culinarian with at least 5 years of experience in high-volume, chef-driven restaurants A leader who thrives in the heat of service and knows how to bring a team together A coach, not a commander-able to elevate those around you through training and support Detail-oriented and quality-obsessed, with a deep love for scratch cooking and bold flavors Hungry to grow, contribute, and leave a legacy on a rising brand with serious ambition Flexible, honest, kind-but with incredibly high standards and expectations Why Join Us Be part of a real culinary team with purpose, passion, and direction Work directly with a leadership group that's committed to doing things the right way Enjoy competitive pay, a great schedule, and a chance to build something lasting Grow your skills in a culture that values meritocracy, mentorship, and creative freedom Help define the future of one of Florida's most exciting restaurant brands Sound like your kind of kitchen? Let's talk. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. COMPANY DESCRIPTION Founded by industry experts Zachary & Christina Feinstein in 2014, The Feinstein Group is one of the most well-respected, award-winning hospitality groups in the Tampa Bay Area. Creating unforgettable, one of a kind dining experiences IS OUR PASSION. Our Team consists of some of the BEST AND BRIGHTEST in our industry. We believe a great employee deserves to be recognized. We look forward to speaking with you about the opportunities we offer.

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.

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