Sous chef jobs in Homosassa Springs, FL

The Whiskey Joe's Team is growing! Whiskey Joe's has shared its unique waterfront dining experience at our various locations in Florida since 1985. We are able to provide a one-of-a-kind beachfront experience with the help of amazing team members like yourself that believe in delivering a 5-star experience to our fellow team members, guests, partners and community. The Whiskey Joe's team is high energy and is a naturally fast-paced environment. From serving our guests vibrant hand-crafted cocktails at the bar to over-the-top appetizers on the beach; to hosting special events for any celebration in our tiki-bar or event pavilion; to ensuring every day that ends in “Y” is a celebration... We assure you there is a never a dull moment at Whiskey Joe's! 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: $55000 - $68000 / year plus bonus Summary: The Sous Chef is generally in charge of food production, food quality and kitchen cleanliness and safety. He/she also supports the Executive Chef by completing projects as directed. The Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Job Duties: •Oversee and assist the kitchen staff in all aspects of food production •Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. •Operates all kitchen equipment safely and correctly. •Ensures superior cleanliness and sanitization standards throughout the entire kitchen. •Develops, coaches, trains and mentors BOH team members. •Follows all portion sizes, quality standards, department rules, policies and procedures •Performs additional responsibilities as requested. Education/ Experience/ Skills: •2 years' experience in a similar role (Sous/Exec Sous/CDC/KM) with minimum 5 years' progressive BOH restaurant experience •Detailed oriented with a strong emphasis on accuracy and time management. •Ability to interface with various levels of management utilizing excellent interpersonal, verbal, and written communication skills. •Strong familiarity with OSHA and all local Department of Health Regulations. •PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred. •Degree in Culinary Arts is a plus •Adherence to all Company and Safety Policies and Procedures. Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 35lbs 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. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

The World Equestrian Center, located in Ocala Florida currently has an opening for a motivated Sous Chef to help lead our culinary team. The Yellow Pony Sous Chef supervise and coordinate food production operations and activities, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Primary Responsibilities: Along with our Food and Beverage Team, Trains and Supervises Kitchen and Utility Personnel with an emphasis on upholding the WEC Culture of being Distinct and Sophisticated in all of our offerings. Works with Executive Chef to develop menus. Prepares meats and seafood for line and special functions. Prepares all sauces, stocks, chili and soups. Prepares Food Orders. Supervises the receiving of product to ensure proper quality and quantity is delivered. Ensures daily prep, production, and cleaning checklists are completed according to standards. Maintains the highest level of security and safety standards for both our guests and associates. Schedules associates based on business volume. Assists in any special events scheduled during shows. Ensures that both Kitchens and Storage Areas are clean, organized, and well stocked, and maintains all par levels. Ensures that all food products are used on a timely basis. Prepares food in accordance with WEC recipes. Aids and assist other areas of the kitchen as needed. Sets up, maintains, breaks down and cleans workstations. Serves items in accordance with established portion and presentation standards. Communicates effectively in a spirit of teamwork and partnership with our Executive Chef, Sous Chefs, and Associates. Ensures that assigned workstations and equipment are clean and sanitary. Maintains neat professional appearance and observes personal cleanliness rules at all times. Requisitions supplies needed to produce items on menu. Adheres to state and local health and safety regulations. Covers, dates and properly stores all product. Assists with other duties as assigned by the Executive Chef. Works Closely with the Outlet Manager to Supervise both Front of the House and Kitchen as schedule dictates. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship. Qualifications, Education, Experience, Skills, and Abilities: High School Diploma 5+ years' experience in an upscale banquet kitchen 2 years' management experience Culinary degree preferred. Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. Must be able to convey information and ideas clearly. Must maintain composure and objectivity under pressure. Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. ServSafe Certified Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

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

Be part of something special. If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Pointe at The Villages, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. Our community is a wonderful place to work. We're located in the heart of The Villages, FL, one of Florida's friendliest hometowns. There's easy access to our community via Route 441 or Morse Boulevard. We offer jobs at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors. We work hard to deliver the very best resident-centered care and high-quality hospitality through our Extraordinary Impressions program. With integrity and a solid work ethic, you can create a long, satisfying and fruitful senior living career at Freedom Pointe at The Villages. Why you will love working at Freedom Pointe at the Villages * We provide a fun workplace culture - including monthly luncheons and campus-wide events * We have good staffing ratios * Paid Time Off and Paid Holidays for Full Time Staff * Career Advancement Opportunities * Paid Training * Work today, get paid tomorrow with DailyPay ! Freedom Pointe at the Villages now offers DailyPay - a program that allows employees to access their earned income on-demand, as it's earned. * Benefits for Full and Part time staff, including health, dental, vision, 401K and more! We are looking for energetic individuals who enjoy working in a fast-paced, team-focused environment. As a nurse at Freedom Pointe at the Villages, you are held to a high standard. Our team members provide extraordinary care and hold each other accountable. If this sounds like a good fit, we'd love to hear from you! The Sous Chef is responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in the supervision of all kitchen employees. Essential Job Duties: 1. Clarifies and organizes all evening paperwork and posts next day's production schedule. 2. Assists the kitchen staff in all aspects of daily assignments, as required. 3. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed. 4. Assists in daily shift change walk-throughs of kitchen staff. 5. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned. 6. Responsible for the direction of the kitchen in the absence of the Executive Chef. 7. Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus. 8. Assists with food orders, production sheets and related material. 9. Assists the chef in executing all catered and special functions. Other Duties: 1. Assists in maintaining a high level of customer satisfaction for our residents and their guests. 2. Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures. 3. Assists in maintaining daily, weekly and monthly statistical information as required. 4. Uses time, material and equipment properly to eliminate waste and unnecessary expense. 5. Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork. 6. Attends in-service training and education sessions as assigned. 7. Performs specific work duties and responsibilities as assigned by supervisor. QUALIFICATIONS: 1. Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions. 2. Two to three years experience in a hotel, restaurant, or club with fine dining preferred. 3. Culinary education and supervisory background desirable. 4. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. 5. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. The pay rate for this position is $20.00 an hour. Actual salary may fall outside of the posted salary range as it is dependent on skills and experience. Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. EEO Employer

Be part of something special. If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Pointe at The Villages, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. Our community is a wonderful place to work. We're located in the heart of The Villages, FL, one of Florida's friendliest hometowns. There's easy access to our community via Route 441 or Morse Boulevard. We offer jobs at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors. We work hard to deliver the very best resident-centered care and high-quality hospitality through our Extraordinary Impressions program. With integrity and a solid work ethic, you can create a long, satisfying and fruitful senior living career at Freedom Pointe at The Villages. Why you will love working at Freedom Pointe at the Villages * We provide a fun workplace culture - including monthly luncheons and campus-wide events * We have good staffing ratios * Paid Time Off and Paid Holidays for Full Time Staff * Career Advancement Opportunities * Paid Training * Work today, get paid tomorrow with DailyPay ! Freedom Pointe at the Villages now offers DailyPay - a program that allows employees to access their earned income on-demand, as it's earned. * Benefits for Full and Part time staff, including health, dental, vision, 401K and more! We are looking for energetic individuals who enjoy working in a fast-paced, team-focused environment. As a nurse at Freedom Pointe at the Villages, you are held to a high standard. Our team members provide extraordinary care and hold each other accountable. If this sounds like a good fit, we'd love to hear from you! The Sous Chef is responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in the supervision of all kitchen employees. Essential Job Duties: 1. Clarifies and organizes all evening paperwork and posts next day's production schedule. 2. Assists the kitchen staff in all aspects of daily assignments, as required. 3. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed. 4. Assists in daily shift change walk-throughs of kitchen staff. 5. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned. 6. Responsible for the direction of the kitchen in the absence of the Executive Chef. 7. Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus. 8. Assists with food orders, production sheets and related material. 9. Assists the chef in executing all catered and special functions. Other Duties: 1. Assists in maintaining a high level of customer satisfaction for our residents and their guests. 2. Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures. 3. Assists in maintaining daily, weekly and monthly statistical information as required. 4. Uses time, material and equipment properly to eliminate waste and unnecessary expense. 5. Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork. 6. Attends in-service training and education sessions as assigned. 7. Performs specific work duties and responsibilities as assigned by supervisor. QUALIFICATIONS: 1. Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions. 2. Two to three years experience in a hotel, restaurant, or club with fine dining preferred. 3. Culinary education and supervisory background desirable. 4. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. 5. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. The pay rate for this position is $20.00 an hour. Actual salary may fall outside of the posted salary range as it is dependent on skills and experience. Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. EEO Employer

Job Brief: Family owned and operated (in business 50 years!), Hellas is a local favorite and must go to for tourists! We are located right off the beautiful Sponge Docks. Not only do we service our local customers, we ship nationwide! We are seeking an Experienced Pastry Chef to join our amazing Wholesale Bakery Team! Will be responsible for assisting in day-to-day operations. Must have at least 3 years of previous experience in a similar position, preferably in a high volume, bakery production environment. Will need to be well versed and experienced in all aspects of baking including using a variety of baking equipment. Have the ability to interpret recipes and update as needed. Full time openings are immediately available. Apply on line ******************** or in person: Hellas Restaurant and Bakery 307 Roosevelt Blvd Tarpon Springs, FL 34689 Benefits Include Monday through Friday and a 1/2 day on Saturday (days only, closed on major holidays) Competitive pay (depending on experience) 30 % Meal discount Health insurance with a large employer contribution (FT) Company paid $15,000 life insurance policy with buy up available (FT) Vision, dental, life and accident insurance also available Pet insurance and Pet discount programs (FT and PT) Health reward program included with the medical Financial Fitness program to help you stay on top of your financial goals Employee Assistance program to help with work and life issues Great staff! Team oriented Responsibilities: Essential Duties and Responsibilities Include the following: Other duties may be assigned. Summary: Will need to have good piping skills for cake, bread and pastry decorating and be able to maintain consistency. Produces baked goods and desserts in compliance with standard recipes and department procedures. Bake, Prepare and decorate (Cakes, Pastries, Bread and other bakery items) Whip/create creams/custards. Assemble sheet cakes Ensure that products meet quality and company standards Conduct weekly inventory to ensure proper level of stock Purchase ingredients, parts, paper goods and other items Work with Management team on new products by creating them and writing the recipes for them Skills Required: Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands. Must have working knowledge of a variety of baking tools and equipment such as mixers and sheeters. Will need to have good piping skills for cake, bread and pastry decorating and be able to maintain consistency. Must have good math skills to calculate costs Education and/or Experience Degree from a post-secondary culinary arts training program is desirable A minimum of 3 years in similar position Good communication skills both verbal and written Able to communicate with coworkers and management Other: The noise level in the work environment varies but it generally moderate Must possess the ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Must be able to work independently as well as in a team 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 job. While performing the duties of this job, the function is mostly standing for long periods of time. The employee must be able to regularly walk, and use hands and fingers to handle or feel objects, tools, or controls. The employee is frequently is required to talk or hear. The employee is occasionally required to reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, and the ability to adjust focus. This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

Join Our Team as a Pastry Chef! Are you a creative and detail-driven Pastry Chef with a passion for baking at scale? We're looking for a culinary professional who blends artistry and precision to create high-quality desserts and pastries in a fast-paced, high-volume production environment. As our Pastry Chef, you'll play a vital role in shaping the quality and consistency of our baked goods-from cheesecakes, to pastries to breads. You'll manage day-to-day pastry production, lead a small team, and work closely with leadership to develop innovative new products that keep our offerings fresh, exciting, and ahead of the curve. This is an opportunity to bring your culinary expertise into a growing wholesale bakery where excellence, creativity, and teamwork are always on the menu. What You'll Do: Lead and participate in daily pastry production: baking, decorating, assembling, and finishing. Work from scratch using commercial-scale baking methods. Develop and test new recipes for cakes, pastries, desserts, and bread. Maintain high presentation standards and consistent quality across all products. Oversee pastry team operations: task delegation, time management, and quality control. Ensure compliance with GMP, food safety, sanitation, and workplace safety guidelines. Manage inventory, reduce waste, and help control food and labor costs. Collaborate cross-functionally with managers and other production leads. Provide hands-on training and mentorship to junior team members. Stay informed on industry trends, seasonal flavors, and baking innovations. What We're Looking For: Degree or certification in Baking & Pastry Arts or Culinary Arts (preferred). 2+ years experience in a Pastry Chef or similar leadership role. Advanced skills in pastry techniques, flavor pairing, and design. Comfortable with high-volume production environments. Strong attention to detail and high standards for presentation. Excellent time management, problem-solving, and communication skills. Able to remain calm, focused, and organized under pressure. Must be adaptable, collaborative, and solution-oriented. Food safety certification required. You'll Thrive Here If You Are: Passionate about pastry and creative innovation. Calm under pressure, especially during busy production times. A natural leader with a team-first mindset. Detail-oriented but flexible when the situation calls for it. Committed to cleanliness, safety, and consistency. What We Offer: Competitive pay based on experience. Opportunities for growth and leadership. A collaborative and supportive team culture. Access to premium baking ingredients and equipment. Benefits Include Monday through Friday and a 1/2 day on Saturday (days only, closed on major holidays). Competitive pay (depending on experience). Meal discount. Health insurance with a large employer contribution (FT). Vision, dental, life and accident insurance also available. Pet insurance and Pet discount programs (FT and PT). Health reward program included with the medical. Financial Fitness program to help you stay on top of your financial goals. Employee Assistance program to help with work and life issues. Great staff! Team oriented. Consistent with the Americans with Disabilities Act (ADA) and Florida Civil Rights Act (FCRA), it is the policy of Hellas to provide reasonable accommodation when requested by a qualified applicant or candidate with a disability, unless such accommodation would cause an undue hardship for Hellas. The policy regarding requests for reasonable accommodation applies to all aspects of the hiring process. If reasonable accommodation is needed, please contact Human Resources, **************, and **************************. Hellas Bakery & Pita, is an equal opportunity employer dedicated to building a diverse and inclusive workplace. Our company thrives upon the mutual respect and understanding between its employees, and as such, all qualified applicants/employees will receive consideration for employment without regard to that individuals age, race, color, religion or creed, national origin or ancestry, sex (including pregnancy), gender, gender identity, sexual orientation, veteran status, physical or mental disability, genetic information, ethnicity, citizenship, or any other characteristic protected by law.

Benefits: Company parties Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Tuition assistance Vision insurance Glass & Vine, located in beautiful Peacock Park in the Grove, is looking for a talented CDC! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: Essential: High school diploma or equivalent vocational training certificate Culinary College Degree Previous Management/Supervisory experience 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant Food handling certificate Ability to communicate in English with guests, co-workers, and management to their understanding Ability to compute basic mathematical calculations Ability to provide legible communication Desirable: Sanitation certificate Skills: Essential: Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize, and delegate work assignments. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. Ability to work well under pressure to meet production schedules and timelines for guests. Ability to maintain good coordination. Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line. Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to differentiate dates Ability to operate, clean, and maintain all equipment required in job functions. Ability to supervise, train, and direct employees; give corrections when needed. Ability to plan and produce centerpiece displays and banquet trays and make buffets. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to produce creative and artistic food work. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team. Ability to promote positive relations with all individuals. Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely. Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance. Ensure that staff reports as scheduled; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for all staff to complete and review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards. Check production schedule and pars. Establish priority items for the day. Inform the Chef de Cuisine of any supplies that must be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. Start prep work and production of items needed for the day. Prepare all dishes following recipes and yield guides, according to department standards. Inform the Executive Chef of any shortages before the item runs out. Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel. Assist staff wherever required to ensure optimum service to guests. Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions. Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests. Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere. Maintain production charts according to department standards. Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist stewards to make clean-up a more efficient process. Breakdown workstation and complete closing duties according to department standards: Return all food items to the proper storage areas Rotate all returned product Wrap, cover, label, and date all items being put away Straighten up and organize all storage areas Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves Return all unused and clean utensils/equipment to the specified locations Ice down hot items from the steam table so they cool quickly Turn off all equipment not needed for the next shift Restock items that were depleted during the shift Ensure all line cooks' assignments are completed before they sign out Review the status of work and follow-up actions required with the Executive Chef before leaving. Document pertinent information in the logbook. Successful completion of the training/certification process. Write schedules according to the forecasted budget and have them approved by the Executive Chef. Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards. Conduct scheduled performance appraisals. Interview and hire new personnel according to the policies. Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc. Menu tasting for the restaurant. Review Guest feedback periodically. Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services. Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: Conduct a daily line-up; cover the fundamental and corporate commitment to excellence. Ensure quality at all times. Follow through with paperwork on time. Attend Sous chef meetings, leaders meetings, etc. Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems. Schedule correctly and ensure there is no unapproved Overtime. Ensure that plating and recipe guides are followed and that all food items are consistent. Ensure the work area is kept clean and safe. Ensure that all employees are allowed a 30-minute break. List production and assign specific job tasks. Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work. Adjust standard production quantities depending on the forecasted business. Ensure all requisitions are closed out and signed by the Sous Chef. Ensure a daily inventory of all meat, fish, produce, and freezer items is kept. All perishable food items must be wrapped and dated. Document all tardiness and absences on the day of the occurrence. Review documentation with the respective employees promptly and follow progressive discipline procedures. Check all line employees mise-en-place and verify that the line is ready for service. Spot-check that menu items are being produced to standards. Monitor all staff to ensure that they perform to their standards of service. Follow all restaurant procedures and policies. Give Positive feedback to staff to maintain performance and address behavior, not personality. Be on time, ready to work, and set an example for all employees. SECONDARY FUNCTIONS: Follow the maintenance program and cleaning schedule Perform duties in other areas of the kitchen as assigned Attend gourmet shows, food and wine meetings Perform at special events and off-premise functions Research new products, menu items, and display presentations Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S. Compensation: $70,000.00 - $85,000.00 per year 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. Grove Bay Hospitality Group was created in 2010 with the idea that it would be fully connected to the community. Like our logo, our founders and core team members have deep roots in South Florida. For us, this connection to our community can be in the form of opening a great restaurant, providing new jobs for our fellow Miamians, or even donating our time and resources to the many charities we support. Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. From ingredients to customer service, Grove Bay is committed to delivering only the highest quality across all levels of operation. We believe that if we provide our guests with exceptional hospitality experiences, if we train and take care of our people, and if we're an active member of our community, then the performance and profits will take care of themselves.

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.

Job Description A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Buena Vista is looking for a Sous Chef to join their team! The Sous Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Sous Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: Servant Leadership directs all aspects of decision making Hands-on cooking a variety of shifts Manages food costs, up holds menu standards and controls inventory Schedules back of the house and front of the house Sous Chef manage cooks, utility, dining room supervisor and servers Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event Sous Chef manage daily staff duties and cleaning via job cards (daily duties list) Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for Reviews and follows weekly menus and recipes and ensures proper food supply Reviews special diets to ensure that all residents are served correctly Serves food with attention to portion control while maintaining standard caloric controls Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed Ensures that all Culinary services are presented in an attractive, gracious and timely manner Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. Ensures the proper use of equipment and supplies and upholds cleaning and safety standards Review direct report associate time punches for accuracy Process bi-weekly payroll for department staff members Participate in the recruitment and selection of staff personnel CORE COMPETENCIES: Servant Leadership Ability to inspire trust Coach Potential Credibility KNOWLEDGE, SKILLS, AND ABILITIES: Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts Able to manage revenue and expense budget Able to make independent decisions Must be able to communicate in a warm, friendly and caring manner Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) Must be able to follow recipes and menus Must possess a passion to work with and around senior citizens Knowledge of customer service principles and practices Must be able to teach cooking procedures to cooks EDUCATION REQUIREMENTS: High School Graduate or equivalent SERV Safe Certification EXPERIENCE REQUIREMENTS: Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. Strong leadership skills with a minimum of two (2) years' experience in supervising and management. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: Able to stand or walk 75% of the day Able to concentrate with frequent interruptions Able to work under stress and in emergency situations Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping Able to talk and hear effectively in order to convey instructions and information to residents and team members Occasionally lift/carry up to 50 pounds

Job DescriptionLocation: Crumps Landing Homosassa, FL Hours: FridaySunday, 12 PM 8 PM (approx. 30 hours/week to start, growth potential) Crumps Landing, a high-volume waterfront tiki restaurant on the Homosassa River, is launching an exciting new sushi program and were looking for an experienced Sushi Chef to lead the way. This is a unique opportunity to have a direct role in shaping and evolving the sushi program at one of Floridas busiest waterfront destinations. The right candidate will bring creativity, professionalism, and passion for authentic sushi preparation while thriving in a fast-paced, fun, and team-oriented environment. Responsibilities Lead the development and execution of our sushi program. Create and refine sushi rolls, nigiri, sashimi, and specialty items. Oversee proper selection, handling, and cutting of fresh fish and seafood. Ensure consistency, quality, and presentation standards for all sushi dishes. Maintain a clean, organized, and food-safe sushi station. Collaborate with management to evolve the menu based on trends and guest feedback. Train and mentor additional staff as the program grows. Requirements Minimum 2+ years professional sushi-making experience. Skilled in fish cutting, sushi rice preparation, and creative plating. Strong knowledge of food safety and handling, especially raw fish. Weekend availability is a must (FridaySunday program). Ability to work in a high-volume environment with precision and speed. Positive attitude, team player, and strong communication skills. What We Offer Approx. 30 hours per week to start, with potential to expand as the program grows. Competitive pay based on experience. Creative freedom in recipe development and menu innovation. Opportunity to establish yourself as the face of Crumps Landings sushi program. Fun, supportive work environment on the beautiful Homosassa River.

Full-time Description Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise. Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards. Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests' expectations. Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste. Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement. Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness. Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests. Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: Competitive compensation package Opportunities for career growth and advancement Employee discounts on food and beverages A supportive and collaborative work environment Requirements • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment. • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings. • Exceptional leadership and communication skills, with the ability to motivate and inspire a team. • Strong organizational and time-management abilities, with a keen eye for detail. • Food safety certification and a thorough understanding of health and safety regulations. Salary Description $60,000-$70,000

Kitchen/Food Prep Reports to: Restaurant General Manager Summary/Objective: Under the direction of the Restaurant General Manager, Kitchen, this position performs assigned food preparation duties. Our Philosophy: “People Make the Difference” is a phrase you will hear over and over again in the course of your work at Brooklyn Water Enterprises. We strive to always treat our employees, our TEAM, like they are our most important asset because they are, YOU ARE! The role that every Team Member plays is a vital one and we recognize that the success of our business is directly related to the success of our people and we promise to treat our Team like we treat our Guests - with respect, understanding and as valued partners in our growth and profitability. Primary Responsibilities: Able to do all prep following assigned prep guide and recipes. Proficient at properly labeling and dating all products. Adept at accurately completing prep list. Able to prioritize prep list. Responsible for accurately inventorying items for ordering purposes. Skilled at entering order into computer. Ensures deliveries are properly put away. Adheres to company's food safety standards and procedures. Ensures a clean and safe work area. Other Responsibilities: Understands our Guest Culture. Responsible for equipment cleanliness and upkeep. Understands all paperwork. Knowledge and Skill Requirements: Experience: Some experience in the food preparation field in a restaurant, kitchen or dining area desired. Knowledge of food preparation methods, and operations of kitchen equipment and materials used in food prep work. Physical Functions/Environment: Activities: Physical requirements involve working in the kitchen area with exposure to heat, cold, fumes and steam. Position requires prolonged standing, walking, and moving or lifting up to 50 pounds. Hours of work may include weekends and holidays, with no guaranteed days off. I hereby acknowledge and understand the above-mentioned duties and responsibilities. Additionally, I understand that these duties and responsibilities are not inclusive and that I may be required to assume additional job functions and that Brooklyn Water Enterprises reserves the right to make changes at any time. ________________________ _____________ Employee Signature Date

The World Equestrian Center, located in Ocala Florida currently has an opening for a motivated Sous Chef to help lead our culinary team. The Yellow Pony Sous Chef supervise and coordinate food production operations and activities, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Primary Responsibilities: * Along with our Food and Beverage Team, Trains and Supervises Kitchen and Utility Personnel with an emphasis on upholding the WEC Culture of being Distinct and Sophisticated in all of our offerings. * Works with Executive Chef to develop menus. * Prepares meats and seafood for line and special functions. * Prepares all sauces, stocks, chili and soups. * Prepares Food Orders. * Supervises the receiving of product to ensure proper quality and quantity is delivered. * Ensures daily prep, production, and cleaning checklists are completed according to standards. * Maintains the highest level of security and safety standards for both our guests and associates. * Schedules associates based on business volume. * Assists in any special events scheduled during shows. * Ensures that both Kitchens and Storage Areas are clean, organized, and well stocked, and maintains all par levels. * Ensures that all food products are used on a timely basis. * Prepares food in accordance with WEC recipes. * Aids and assist other areas of the kitchen as needed. * Sets up, maintains, breaks down and cleans workstations. * Serves items in accordance with established portion and presentation standards. * Communicates effectively in a spirit of teamwork and partnership with our Executive Chef, Sous Chefs, and Associates. * Ensures that assigned workstations and equipment are clean and sanitary. * Maintains neat professional appearance and observes personal cleanliness rules at all times. * Requisitions supplies needed to produce items on menu. * Adheres to state and local health and safety regulations. * Covers, dates and properly stores all product. * Assists with other duties as assigned by the Executive Chef. * Works Closely with the Outlet Manager to Supervise both Front of the House and Kitchen as schedule dictates. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship. Qualifications, Education, Experience, Skills, and Abilities: * High School Diploma * 5+ years' experience in an upscale banquet kitchen * 2 years' management experience * Culinary degree preferred. * Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. * Must be able to convey information and ideas clearly. * Must maintain composure and objectivity under pressure. * Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * ServSafe Certified * Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

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

A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Buena Vista is looking for a Sous Chef to join their team! The Sous Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Sous Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: Servant Leadership directs all aspects of decision making Hands-on cooking a variety of shifts Manages food costs, up holds menu standards and controls inventory Schedules back of the house and front of the house Sous Chef manage cooks, utility, dining room supervisor and servers Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event Sous Chef manage daily staff duties and cleaning via job cards (daily duties list) Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for Reviews and follows weekly menus and recipes and ensures proper food supply Reviews special diets to ensure that all residents are served correctly Serves food with attention to portion control while maintaining standard caloric controls Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed Ensures that all Culinary services are presented in an attractive, gracious and timely manner Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. Ensures the proper use of equipment and supplies and upholds cleaning and safety standards Review direct report associate time punches for accuracy Process bi-weekly payroll for department staff members Participate in the recruitment and selection of staff personnel CORE COMPETENCIES: Servant Leadership Ability to inspire trust Coach Potential Credibility KNOWLEDGE, SKILLS, AND ABILITIES: Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts Able to manage revenue and expense budget Able to make independent decisions Must be able to communicate in a warm, friendly and caring manner Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) Must be able to follow recipes and menus Must possess a passion to work with and around senior citizens Knowledge of customer service principles and practices Must be able to teach cooking procedures to cooks EDUCATION REQUIREMENTS: High School Graduate or equivalent SERV Safe Certification EXPERIENCE REQUIREMENTS: Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. Strong leadership skills with a minimum of two (2) years' experience in supervising and management. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: Able to stand or walk 75% of the day Able to concentrate with frequent interruptions Able to work under stress and in emergency situations Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping Able to talk and hear effectively in order to convey instructions and information to residents and team members Occasionally lift/carry up to 50 pounds

Benefits: * Company parties * Dental insurance * Employee discounts * Health insurance * Opportunity for advancement * Paid time off * Training & development * Tuition assistance * Vision insurance Glass & Vine, located in beautiful Peacock Park in the Grove, is looking for a talented CDC! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: * Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. * External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: Essential: * High school diploma or equivalent vocational training certificate * Culinary College Degree * Previous Management/Supervisory experience * 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant * Food handling certificate * Ability to communicate in English with guests, co-workers, and management to their understanding * Ability to compute basic mathematical calculations * Ability to provide legible communication Desirable: * Sanitation certificate Skills: Essential: * Ability to perform job functions with attention to detail, speed, and accuracy. * Ability to prioritize, organize, and delegate work assignments. * Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. * Ability to work well under pressure to meet production schedules and timelines for guests. * Ability to maintain good coordination. * Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line. * Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions. * Ability to work with all products and food ingredients involved. * Ability to use all senses to ensure quality standards are met. * Ability to differentiate dates * Ability to operate, clean, and maintain all equipment required in job functions. * Ability to supervise, train, and direct employees; give corrections when needed. * Ability to plan and produce centerpiece displays and banquet trays and make buffets. * Ability to comprehend and follow recipes. * Ability to expand and condense recipes. * Ability to produce creative and artistic food work. * Ability to perform job functions with minimal supervision. * Ability to work cohesively with co-workers as part of a team. * Ability to motivate staff and maintain a cohesive team. * Ability to promote positive relations with all individuals. * Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: * Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. * Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. * Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely. * Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance. * Ensure that staff reports as scheduled; document any late or absent employees. * Coordinate breaks for assigned staff. * Prepare and assign production and prep work for all staff to complete and review priorities. * Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Complete opening duties: * Set up workstation with required mise en place, tools, equipment and supplies according to standards. * Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards. * Check production schedule and pars. * Establish priority items for the day. * Inform the Chef de Cuisine of any supplies that must be requisitioned for the day's tasks. * Transport supplies from the storeroom and stock in designated areas. * Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. * Start prep work and production of items needed for the day. * Prepare all dishes following recipes and yield guides, according to department standards. * Inform the Executive Chef of any shortages before the item runs out. * Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel. * Assist staff wherever required to ensure optimum service to guests. * Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions. * Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests. * Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere. * Maintain production charts according to department standards. * Minimize waste and maintain controls to attain forecasted food costs. * Disinfect and sanitize cutting boards and worktables. * Transport empty, dirty pots and pans to the pot wash station. * Direct and assist stewards to make clean-up a more efficient process. * Breakdown workstation and complete closing duties according to department standards: * Return all food items to the proper storage areas * Rotate all returned product * Wrap, cover, label, and date all items being put away * Straighten up and organize all storage areas * Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves * Return all unused and clean utensils/equipment to the specified locations * Ice down hot items from the steam table so they cool quickly * Turn off all equipment not needed for the next shift * Restock items that were depleted during the shift * Ensure all line cooks' assignments are completed before they sign out * Review the status of work and follow-up actions required with the Executive Chef before leaving. * Document pertinent information in the logbook. * Successful completion of the training/certification process. * Write schedules according to the forecasted budget and have them approved by the Executive Chef. * Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards. * Conduct scheduled performance appraisals. * Interview and hire new personnel according to the policies. * Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc. * Menu tasting for the restaurant. * Review Guest feedback periodically. * Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services. * Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: * Conduct a daily line-up; cover the fundamental and corporate commitment to excellence. * Ensure quality at all times. * Follow through with paperwork on time. * Attend Sous chef meetings, leaders meetings, etc. * Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems. * Schedule correctly and ensure there is no unapproved Overtime. * Ensure that plating and recipe guides are followed and that all food items are consistent. * Ensure the work area is kept clean and safe. * Ensure that all employees are allowed a 30-minute break. * List production and assign specific job tasks. * Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work. * Adjust standard production quantities depending on the forecasted business. * Ensure all requisitions are closed out and signed by the Sous Chef. * Ensure a daily inventory of all meat, fish, produce, and freezer items is kept. * All perishable food items must be wrapped and dated. * Document all tardiness and absences on the day of the occurrence. * Review documentation with the respective employees promptly and follow progressive discipline procedures. * Check all line employees mise-en-place and verify that the line is ready for service. * Spot-check that menu items are being produced to standards. * Monitor all staff to ensure that they perform to their standards of service. * Follow all restaurant procedures and policies. * Give Positive feedback to staff to maintain performance and address behavior, not personality. * Be on time, ready to work, and set an example for all employees. SECONDARY FUNCTIONS: * Follow the maintenance program and cleaning schedule * Perform duties in other areas of the kitchen as assigned * Attend gourmet shows, food and wine meetings * Perform at special events and off-premise functions * Research new products, menu items, and display presentations * Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Hours: Friday-Sunday, 12 PM - 8 PM (approx. 30 hours/week to start, growth potential) Crumps Landing, a high-volume waterfront tiki restaurant on the Homosassa River, is launching an exciting new sushi program - and we're looking for an experienced Sushi Chef to lead the way. This is a unique opportunity to have a direct role in shaping and evolving the sushi program at one of Florida's busiest waterfront destinations. The right candidate will bring creativity, professionalism, and passion for authentic sushi preparation while thriving in a fast-paced, fun, and team-oriented environment. Responsibilities Lead the development and execution of our sushi program. Create and refine sushi rolls, nigiri, sashimi, and specialty items. Oversee proper selection, handling, and cutting of fresh fish and seafood. Ensure consistency, quality, and presentation standards for all sushi dishes. Maintain a clean, organized, and food-safe sushi station. Collaborate with management to evolve the menu based on trends and guest feedback. Train and mentor additional staff as the program grows. Requirements Minimum 2+ years professional sushi-making experience. Skilled in fish cutting, sushi rice preparation, and creative plating. Strong knowledge of food safety and handling, especially raw fish. Weekend availability is a must (Friday-Sunday program). Ability to work in a high-volume environment with precision and speed. Positive attitude, team player, and strong communication skills. What We Offer Approx. 30 hours per week to start, with potential to expand as the program grows. Competitive pay based on experience. Creative freedom in recipe development and menu innovation. Opportunity to establish yourself as the face of Crumps Landing's sushi program. Fun, supportive work environment on the beautiful Homosassa River. Compensation: $20.00 - $25.00 per hour Looking to immerse yourself in a vibrant, tropical atmosphere while working in a dynamic environment? Join our team at Crumps' Landing, where every day feels like a vacation! As a member of our staff, you'll be part of a lively team that crafts delicious cocktails, serves up mouthwatering cuisine, and creates unforgettable experiences for our guests. With opportunities for growth, flexible schedules, and a fun-loving work culture, Crumps' Landing is not just a job - it's a journey into paradise. Come aboard and be part of our family, where the sun always shines and the drinks are always flowing! Apply now and start your adventure with us.

Job DescriptionDescription: Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise. Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards. Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests' expectations. Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste. Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement. Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness. Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests. Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: Competitive compensation package Opportunities for career growth and advancement Employee discounts on food and beverages A supportive and collaborative work environment Requirements: • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment. • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings. • Exceptional leadership and communication skills, with the ability to motivate and inspire a team. • Strong organizational and time-management abilities, with a keen eye for detail. • Food safety certification and a thorough understanding of health and safety regulations.