Sous chef jobs in Doral, FL - 610 jobs

About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you're passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Executive Chef - PS MIA The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of culinary excellence, consistency, and efficiency. This individual will serve as a key leader within the culinary team, upholding the company's core values not just in practice but as a living example to all staff. Working closely with the Corporate Chef, the Executive Chef will be instrumental in cultivating a culture of integrity, creativity, and collaboration, while maintaining an unwavering focus on quality, safety, and guest satisfaction. The position reports to the Managing Director of PS DFW and partners closely with the Corporate Chef. Responsibilities & Expectations Manage daily kitchen operations with emphasis on clear communication, effective team management, and resolution of staffing, equipment, and operational issues. Create and Implement policies and procedures and communicate them to the team. Setting agendas, timelines, etc. with team on various projects. Oversee staff scheduling to ensure optimal coverage aligned with operational needs and service standards. Spearheading R&D, menu changes, and weekly special creation. Monitor team performance and lead performance review conversations to ensure accountability, growth, and alignment with PS standards. Prepare and submit monthly financial reports. Collaborate cross-departmentally with the operations to identify and support needs and contribute to seamless guest experiences and team communication. Partner with Talent Acquisition team on the recruitment, selection, and onboarding of culinary team members. Managing par sheets and other documents for the kitchen team. Maintaining vendor relationships and maintenance issue related communications. Delegating prep items to all cooks and assisting the prep schedule as needed. Expediting the flow of food out of the kitchen when present. Ordering inventory throughout the week. Collaborating with the team on specials, seasonal items, etc. EOM inventory count management. Line checks and staff meeting daily to align team on tasks, goals and areas of focus Requirements 5-7 years of progressive experience in a professional kitchen environment preferred, ideally within a fine-dining setting. Degree or diploma from an accredited culinary school or hospitality program, or equivalent experience; minimum education requirement of High school Diploma/GED required. A proven track record of exceptional cooking skills combined with strong kitchen leadership and management experience. Must possess a deep passion for cooking, with creativity, care, and craftsmanship evident in every dish. Proven success in managing high-volume kitchen operations, with preference given to candidates who have experience in fine dining or concept-driven restaurants. Consistently punctual, dependable, and respectful of company policies, setting a strong example for the entire team. Alignment with and embodiment of the core values of PS, serving as an ambassador of company culture and role model within the kitchen. Ability to energize, motivate, and lead our kitchen staff effectively to achieve high operational performance and team cohesion. Willingness and ability to step in and support the team in the event of staff shortages or unexpected challenges. PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts. Pass a pre-employment drug screening + background check. Collection of SSN as part of the background check process will be required. Must be authorized to work in the United States. Full Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability 401K retirement plan with company matching Health and Dependent care FSA and HSA with company matching Merit-based raises and bonuses Unlimited PTO Monthly health & wellness and cell phone reimbursement. Paid training Parental benefits 100% paid up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities Compensation range $95,000 - $113,000/annually (depending on experience). This is a full-time, Exempt role. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Miami Airport F&B Advertised Compensation: $81,246.00 to $99,900.00 Executive Chef BF1008 Summary: The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements. Essential Functions: * Supervises the day to day activities of culinary supervisory staff * Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens * Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production * Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures * Oversees the Commissary and serves as a primary contact with food vendors * Prices and orders food and kitchen supplies * Maintains effective cost control, by managing the food management inventory system * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies * Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * Identifies hiring, firing, advancement, development, promotion of culinary management staff * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires post-secondary, culinary arts school or four-year university; brand certification a plus * Requires a minimum of 5 years managerial or supervision experience in the culinary / food service * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals To learn more about HMSHost and additional career opportunities, visit ************************* Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics"). Nearest Major Market: Miami

About Us Mayfair House Hotel & Garden is a Two MICHELIN Key hotel and a proud member of the Condé Nast Traveler Gold List 2026. Designed for the cultured, curious, and discerning traveler, Mayfair House offers an iconic experience set against a sensual and sophisticated backdrop. Our hotel is refreshingly current yet timeless-rooted in an artist-driven narrative and defined by its signature, eccentric design. We are seeking passionate hospitality professionals to join our forward-thinking, industry-changing team. At Mayfair House, service is high-touch yet unpretentious-personable, accommodating, effortless, and discreet. Our associates bring the Mayfair House service philosophy to life through diligence, authenticity, and a genuine desire to exceed guest expectations. For years, we have delivered exceptional luxury boutique hospitality, and our continued success is driven by the dedication and pride of our team members. We look for individuals who bring personality, energy, enthusiasm, and a strong commitment to service excellence. Employee Benefits & Perks Include: Tuition reimbursement, 35% employee dining discounts at hotel outlets, Upsell incentives, Monthly employee recognition programs, Employee Assistance Program (EAP), Hotel stay discounts, Paid time off, Competitive health benefits and daily employee meals. We believe in nurturing and developing our associates throughout their careers. In return, our team delivers the elevated guest experiences that make Mayfair House Hotel & Garden truly special. Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Essential Duties and Responsibilities Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job-related duties as assigned. Qualifications and Skills Two+ years of post-high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Compensation Tipped/Service Charge Eligible? No Discretionary Performance Bonus Eligible? Yes Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-MW1

Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target tickets times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches employees. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable to use Red Book and other company systems. Trains, develops, and motivates employees and managers to meet or exceed established standards. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards. 1-2 years experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 40 lbs.

At The Standard Spa, Miami Beach, everything we do is about creating memorable experiences and that includes what's coming out of our kitchens. We are seeking an Executive Sous Chef to support the leadership, development, and operational excellence of our culinary team. This individual will work closely with the Executive Chef to ensure that all outlets operate efficiently, maintain consistent quality standards, and deliver exceptional dining experiences to our guests. The Role: The Executive Sous Chef oversees day-to-day culinary operations across all food and beverage outlets, ensuring excellence in product, presentation, and execution. This role is responsible for managing kitchen teams, maintaining cost control, and upholding brand and safety standards. The Executive Sous Chef also plays a key role in menu planning, training, and fostering a professional and positive kitchen culture. What You'll Be Doing: * Supervise and support all culinary operations across outlets to ensure consistent quality and timely service. * Partner with the Executive Chef to design, implement, and execute menus and recipes that align with The Standard's brand and culinary vision. * Manage and monitor food and labor costs, inventory, and ordering to achieve financial goals. * Lead, train, and develop the culinary team, promoting professional growth and accountability. * Ensure all kitchen operations comply with health, sanitation, and safety regulations. * Create, maintain and improve standard operating procedures (SOPs) for efficiency and consistency. * Conduct regular inspections to ensure equipment maintenance, cleanliness, and organization of kitchen spaces. * Participate in menu tastings, training sessions, and operational meetings. * Oversee scheduling, timekeeping, and staffing needs to ensure appropriate coverage. * Assist with hiring, onboarding, and performance evaluations of kitchen staff. * Collaborate with the Food & Beverage management team to ensure seamless coordination between kitchen and service teams. What We're Looking For: * Minimum of 3 years of experience in a leadership role within a high-volume, upscale culinary environment. * Strong technical cooking skills and deep knowledge of modern and classical culinary techniques. * Proven ability to manage kitchen operations, budgets, and team performance. * Exceptional organizational and leadership skills with a hands-on management style. * Strong communication and collaboration skills with both culinary and service teams. * A commitment to maintaining high standards of professionalism, safety, and cleanliness. * ServSafe or equivalent food safety certification (or ability to obtain). Physical Requirements: * Ability to stand and work in a fast-paced environment for extended periods. * Ability to lift up to 50 pounds and perform physical tasks such as bending, kneeling, or climbing as required. * Comfortable working in environments with varying temperatures, heat, and humidity. * Must be able to clearly communicate and follow verbal and written instructions.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $28.09/hour, automatic raise to $29.09/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Essential Duties and Responsibilities: Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. Perform other related duties incidental to the work described herein. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Required Education and Experience Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Prior experience as an executive chef. Prior experience training, purchasing and managing budgets. Prior Italian cuisine experience preferred

Looking for an experienced executive chef in a fast paced environment with tremendous growth opportunities. You will be responsible for training your team purchasing scheduling and overall management of the restaurant View all jobs at this company

Role OverviewYou're excited by the latest culinary trends. You're a modern, cutting-edge culinarian. Bring your culinary know-how to where you will have the power to influence lives through the power of food. Sodexo is seeking an Executive Chef 2 to join our team at St Thomas University in Miami Gardens, FL. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

We are seeking a highly skilled and creative Head Chef specializing in Lebanese and Mediterranean cuisine to lead our culinary program in a premium fine-dining environment. The ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. Responsibilities: Design and execute a refined menu inspired by Lebanese and Mediterranean traditions, elevated for a fine-dining audience. Present dishes with exceptional attention to detail, flavor balance, and aesthetics. Source premium ingredients from the Mediterranean region and ensure uncompromising quality standards. Lead, train, and inspire a professional kitchen team, fostering excellence and consistency. Collaborate with management to pair menus with fine wines, cocktails, and luxury hospitality experiences. Maintain the highest standards of food safety, hygiene, and operational efficiency. Requirements: Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Mastery of Lebanese and Mediterranean culinary traditions, with the ability to reinterpret them for an upscale clientele. Strong leadership and team management skills. Passion for creativity, innovation, and delivering exceptional guest experiences. Knowledge of menu engineering, cost control, and sourcing premium ingredients. English proficiency required; additional languages are a plus.

, pay will be variable by location - See additional job details and benefits below The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression

Our client, an iconic South Florida destination resort, is looking for an experienced and motivated Executive Chef to join their newly revamped Beach Club culinary operations. This is a multi-outlet leadership role responsible for all aspects of the culinary operations at the Beach Club, offering a significant leadership opportunity with competitive compensation and benefits. Summary from the Hiring Team The ideal candidate must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Must be able to: Possess a hands-on style of management. Maintain inventory and coordinate purchases for food production. Produce and organize daily purchases for multi-outlet production Work with recipes to specific guidelines in production and understand basic food cost and portion control mechanisms. Monthly inventory (as directed by CFO) Possess the ability to lead and train staff, reviews Responsible for the proper production of food items, working efficiently to achieve maximum productivity Prepare food items, using methods such as roasting, broiling, grilling, frying, sautéing, steaming, poaching, braising, and shot order cookery (per outlet specific) Proficiently perform duties on both hot and cold lines, as well as duties involving food preparation Practice safe and proper use of equipment at all times Label, date, store and rotate all products while maintaining assigned par levels - D.T.M. Practice basic sanitation, food rotation, and cooler cleanliness. Keep the work area clean Comply with health department standards, always upholding these regulations Maintain a safe working environment. Report and correct, if possible, any unsafe acts or conditions work with asst. and chief engineer Work with recipes to specific guidelines in production and understand basic food cost and portion control mechanisms. Have a proven track record in quality food operations Maintain a professional working relationships with outlet front-of-house managers Train new staff in job requirements and coordinate planning with stewarding as required. Must be able to plan and execute to achieve maximum potential of labor pool and ensure quality Preparation of food items to Resort specifications, adhering to standard recipes and paying close attention to visual appeal In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. Essential Functions Job duties include, although are not limited to: Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and direct staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company. Assist F&B Director in estimating annual food budget. Dine at local restaurants to observe the latest trends in food presentation/pricing. Monitor outlets during peak periods to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Report any equipment in need of repair or replacement to Property Operations. Perform other duties as requested, such as VIP parties and staff meetings. Participate in the Manager-on-Duty Program as designated by the hotel. Internal Relationships Reports to the Vice President of Culinary. External Relationships Has regular contact with guests and members Qualifications and Education/Experience Requirements Four-year college degree in related field preferred. Culinary Degree preferred. At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel. Must be able to obtain a state health department certificate for food safety, sanitation. CPR/First Aid certification required. Physical Requirements Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing. In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. Required Skills: Outlets Objects Food Preparation Team Performance BASIC Sanitation Product Quality Food Safety Special Projects Cooking Hiring Compensation Reviews Continuous Improvement Specifications Regulations Education Preparation Testing Planning Engineering Leadership Management

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1 At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1

Job Duties & Responsibilities: * Oversees back-of-house operations. * Hires, trains, and manages kitchen staff. * Sets the staffing schedule. * Leads pre-shift meetings. * Develops recipes and menus. * Determines plating and presentation plans. * Orders and evaluates the quality of new food. * Stocks the kitchen with necessary supplies. * Responsible for financial planning and budgeting. Establishes goals including budget goals. * Handles and resolves customer complaints. * Makes sure the kitchen staff follows all food safety laws. * Sets and implements the kitchen policies and procedures. * Follows all BSA requirements within the Marriott brand. * Must ensure sanitation and food standards are achieved. * Overseeing all food preparation areas: banquets, room service, and restaurants. Oversee all support areas; dish room. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Encourages and builds mutual trust, respect, and cooperation among team members. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Demonstrates new cooking techniques and equipment to staff. * Ensures employees maintain required food handling and sanitation certifications. * Interacts with the guests to obtain feedback on product quality and service levels. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Supportive Functions * Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. * Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. * Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. * Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and assist individuals with disabilities. * Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. * Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. * Speak with others using clear and professional language. * Visually inspect tools, equipment, or machines. QUALIFICATION and SKILLS: * Ability to multitask and prioritize and delegate daily workload. * Ability to handle sensitive material with the utmost discretion and confidentiality. Must be energetic, a self-starter, and able to work in a fast-paced environment. * Must be detail-oriented and able to work both independently and with a team. * Must be effective at listening, understanding, and clarifying inquiries made by resort staff. * Must be able to show initiative, including anticipating resort or operational needs. visually inspect tools, equipment, or machines. * Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. * Grasp, turn, and manipulate objects of varying size and weight. * Stand, sit, or walk for an extended period of time. * Move up and down stairs and/or service ramps. * Perform other reasonable job duties as requested by Supervisors. This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. Notice: the hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

About Us: At Nicobanas Cigar Lounge, we blend the rich traditions of Japanese cuisine with a variety of global flavors to create a dining experience that is both innovative and delightful. Our mission is not only to serve delicious food but also to present it as a work of art. We are looking for an Artistic Chef who has a passion for Japanese fusion cuisine and exceptional plating skills. Job Summary: The Artistic Chef will spearhead our kitchen, creating an imaginative menu that showcases Japanese fusion dishes while emphasizing visually stunning presentations. The ideal candidate will possess a strong culinary background, an artistic eye for detail, and a knack for pushing the boundaries of traditional plating. Key Responsibilities: 1. Menu Creation: - Develop and execute a creative menu that fuses traditional Japanese flavors with innovative culinary techniques and global influences. - Research and incorporate seasonal ingredients to craft special dishes that inspire and excite our patrons. 2. Artful Plating: - Master the art of plating by designing visually captivating presentations that elevate each dish to an artistic level. - Experiment with colors, textures, and plating techniques to create unique, share-worthy culinary experiences. 3. Culinary Preparation: - Prepare and cook dishes to the highest standards, ensuring taste, quality, and timely delivery. - Guide and train kitchen staff in plating techniques that align with our artistic vision. 4. Ingredient Sourcing: - Collaborate with local suppliers to obtain high-quality, fresh ingredients that reflect the ethos of Japanese fusion cuisine. - Stay informed about emerging culinary trends, flavors, and plating styles to keep the menu fresh and relevant. 5. Food Safety and Quality Control: - Uphold strict food safety and sanitation standards within the kitchen. - Monitor kitchen processes to ensure consistent quality in taste and presentation of all dishes. 6. Collaborative Environment: - Work alongside management to ensure culinary offerings are aligned with the restaurant's vision and customer expectations. - Participate in promotional events and tasting sessions to showcase your culinary creations. 7. Guest Engagement: - Interact with guests to share the inspiration behind your dishes and gather feedback. - Occasionally host workshops or events to teach guests about the art of plating and Japanese fusion cooking. Qualifications: - Education: A culinary degree or equivalent experience, specializing in Japanese or fusion cuisine preferred. - Experience: experience in a high-volume kitchen, with extensive knowledge of Japanese cuisine and plating techniques. - Skills: - Proficiency in the art of plating and presentation. - Strong culinary skills with innovative thinking. - Familiarity with food safety and sanitation practices. - Excellent communication and leadership skills. - Ability to work collaboratively within a team. - Personal Attributes: - Creative, detail-oriented, and passionate about food artistry. - Able to thrive in a fast-paced environment and adapt to changing situations. - Enthusiastic about sharing knowledge and inspiring others. Benefits: - Competitive salary with potential for bonuses - Opportunities for professional growth and culinary development

Role OverviewAs the Executive Chef with Sodexo, you will serve as the lead, hands-on Chef for the JM Family Enterprises headquarters in Deerfield Beach, FL, while also providing culinary and operational support to our other corporate office locations. In this role, you'll oversee a skilled team of hourly employees, while driving excellence in high-volume food service operations. Your success will be driven by culinary creativity, strong business acumen, and a commitment to exceptional guest experiences. We are seeking a passionate, hands-on culinary leader with solid financial insight and a proven track record managing complex food service operations. You will lead daily culinary execution, menu innovation, quality standards, and client satisfaction in a fast-paced environment that values creativity, operational excellence, and strong leadership. Corporate Services Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. What You'll DoLead a high-level culinary team, providing both direction and hands-on support. Provide culinary and training support to our JMFE portfolio locations. Develop and execute scratch-cooked menus that meet contract requirements and food cost targets. Lead and execute large scale conference and catering events. Bring artistic culinary flair to impress our clients, while driving innovation and creativity in the kitchen. Create sustainable, health-focused menus that align with current dietary trends and client preferences. Mentor and inspire kitchen staff, elevating their skills and ensuring high standards of quality, presentation, and food safety. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringA Bachelors Degree or equivalent experience. Have a strong culinary background and stay current with new culinary trends. Possess excellent leadership and communication skills, maintaining high culinary standards. Demonstrate strong coaching and employee development skills. Thrive in a dynamic environment, driving creativity and excellence in the kitchen. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years