Sous chef jobs in Jupiter, FL

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Happy Corner Hospitality is a collective consisting of Motek, an Israeli-Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our back of house management team. Join our dynamic team at Motek! Position Overview: As a Executive Chef, you'll play a crucial role in managing the smooth and efficient operation of our kitchen. From overseeing food preparation to creating weekly specials and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the entire back of house operation is running efficiently and being the line of communication for the front of the operation to the back. Responsibilities: Oversee the preparation of food production ensuring consistency. Inventory of equipment and food items. Ensuring the line is running efficiently. Quality control. Develop your team members by effectively cross-training on the different stations. Maintain a clean and organized kitchen environment. Follow food safety and hygiene protocols to ensure compliance with health regulations. Oversee expediter station to coordinate orders and ensure plates are being delivered in a timely manner. Ordering food products from vendors daily. Assist General Manager by establishing and maintaining labor percentage as sales go up or down. Requirements: Minimum of 5 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.) Culinary school diploma. Knowledgeable on food safety guidelines. Ability to work efficiently in a fast-paced environment and multitask effectively. Strong attention to detail. Excellent communication skills and a team-oriented mindset. Bilingual is a plus. Flexibility to work evenings, weekends, and holidays as needed. Benefits: Competitive salary. Amazing insurance benefits. Opportunities for advancement. Employee discounts. Positive work culture that values teamwork and professional growth. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you! Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance We Encourage a Diverse Workforce: Motek believes that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you're looking for a company that respects your unique merits, professionalism, and skills, we'd like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. Motek conducts all employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. We participate in e-Verify. (Must have proper documentation to work in the United States).

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE You have 3+ years of high volume culinary/hospitality experience You have 1+ years of high volume kitchen leadership experience You have a current food handler's card and other certification as required by federal/state/local law You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Routine standing for duration of shift Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

The Kitchen Manager is responsible for overseeing the daily operations of the prepared foods kitchen, ensuring that all recipes are executed with precision, food safety standards are upheld, and production goals are met. This role requires a strong culinary background, team leadership, organizational skills, and a passion for delivering delicious, high-quality food consistently. Key Responsibilities: Culinary Operations Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards Maintain proper portioning, ingredient prep, cooking times, and food presentation Schedule production to meet sales forecasts and peak traffic times Oversee special menus for holidays and events Food Safety & Sanitation Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs) Maintain clean and organized prep areas, coolers, and storage areas Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life Lead weekly deep-cleaning and sanitation schedules Prepare department for internal audits and health inspections Inventory & Cost Control Order ingredients and supplies from approved vendors based on par levels and menu planning Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items Track usage and minimize food waste through effective prep and repurposing plans Manage food cost targets and labor productivity Monitor catering supply inventory and coordinate with front-end teams Team Leadership Hire, train, and lead cooks, prep staff, and kitchen porters Provide ongoing coaching and feedback; conduct performance reviews Create weekly schedules and manage labor within budget Lead daily pre-shift huddles with culinary team Foster a culture of accountability, pride, and teamwork Catering & Guest Service Oversee production and packaging of catering orders (corporate, events, holidays) Ensure accuracy, presentation, and on-time readiness of all catered food Respond to last-minute catering changes or high-volume demands professionally Support customer service team with product knowledge and cross-department coordination Reporting & Communication Submit weekly production, waste, and labor reports to Store Manager Participate in department head meetings and seasonal menu planning Communicate clearly with deli, bakery, meat, and grocery teams for product planning Develop prep guides, batch logs, and training materials for new team members Qualifications: 3-5 years of culinary/kitchen management experience (preferably in retail or catering) Proven experience leading a team in a fast-paced kitchen environment Culinary degree or food service certification preferred Valid ServSafe Manager Certification or equivalent Strong knowledge of food safety, kitchen operations, and recipe execution Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions Bilingual English and Spanish preferred Excellent communication, time management, and leadership skills Working Conditions: Fast-paced kitchen and retail food service environment Exposure to heat, refrigeration, wet floors, and heavy kitchen equipment Schedule includes early mornings, evenings, weekends, and holidays Why Join Joseph's Classic Market? Joseph's Classic Market is known for its fresh, high-quality prepared foods made from scratch daily. As Kitchen Manager, you'll be part of a passionate team committed to tradition, taste, and excellence. We value your creativity, leadership, and dedication to bringing comfort and flavor to every guest experience. Benefits Include: Positive Work Environment Competitive Pay Health, Dental and Vision Insurance 401(k) Plan Paid Time Off & Personal Days 20% Employee Discount Bonus Programs for Management Interview Process At Joseph's Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process. Employment Eligibility Joseph's Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

KitchFix is a chef-driven organization that seeks to provide best-in-class hospitality through quality food and unparalleled service. Our operations include contract dining for performance-focused operations in 8 states and a headquarters based in Chicago. We believe exceptional hospitality helps all individuals reach their full potential. Job Summary: The Task Force Chef is a contract-based culinary professional who will provide short-term support to MLB clubhouses, player development complexes, and other KitchFix operations as needed. This role requires flexibility, strong culinary skills, and the ability to adapt quickly to different teams, facilities, and schedules. The Task Force Chef will work alongside Executive Chefs, dietitians, and the KitchFix leadership team to deliver high-quality meals and service that meet the performance nutrition needs of elite athletes. Key Responsibilities: Provide on-site culinary support for MLB clubhouses, spring training facilities, and player development complexes during peak times or staffing transitions. Collaborate with performance teams and dietitians to develop menus and recipes tailored to athletes' nutritional needs. Supervise and participate in the preparation and cooking of meals that align with KitchFix and client standards, including: Full buffet service Made-to-order stations Specialized meals for dietary restrictions Organize, coordinate, and prepare meals for 60-100 people per service. Manage and maintain all-access snack, beverage, and recovery stations in the clubhouse. Support ordering, receiving, and inventory processes as directed. Ensure adherence to food safety, sanitation, and allergen-labeling standards. Maintain the cleanliness of workstations, storage areas, and kitchens. Develop and maintain positive rapport with players, coaches, and staff. Uphold KitchFix's culture of positivity, teamwork, and excellence. Travel to assigned locations and operate effectively in variable, high-pressure environments. Qualifications: 5+ years of professional culinary experience, preferably as an Executive Chef or Sous Chef in high-volume or performance-focused environments. Sports-based culinary nutrition experience with collegiate or professional athletes preferred. Degree in Culinary Arts, Nutrition, Dietetics, Health Science, or related field preferred. ServSafe food manager certification and allergen certification required. Strong knowledge of culinary nutrition and ability to adjust recipes to meet performance needs. Excellent knife skills and familiarity with modern kitchen equipment. Experience ordering, receiving, and working with local vendors. Strong communication and interpersonal skills; Spanish language fluency a plus. Ability to work irregular schedules, including mornings, evenings, weekends, and holidays. Must be willing to travel frequently and work on short-term assignments. Ability to pass a background check. Our Ideal Candidate: Adaptable . Thrives in changing environments and quickly acclimates to new teams and facilities. People-Oriented. Builds positive relationships with athletes, coaches, and staff. Creative Problem Solver. Develops flavorful, performance-driven menus while managing resources efficiently. Dedicated. Demonstrates a strong work ethic, sense of urgency, and commitment to excellence. Organized. Maintains consistency, accuracy, and attention to detail across multiple sites. Collaborative. Works well with cross-functional teams and client partners. Work Schedule: Ability to work a non-standard and variable work week, including mornings, evenings, weekends, and holidays. Assignments may include travel across multiple states, with schedules determined by operational needs. KitchFix Compensation Package: Contract-based role; compensation determined per assignment. Travel and lodging are provided when applicable. Opportunity to work across multiple MLB and professional sports environments. KitchFix is an equal opportunity employer that is committed to diversity, inclusion, and equity and creating a place of belonging. KitchFix does not discriminate in employment opportunities or practices on the basis of race, color, religion, sex, national origin, ancestry, age, disability, sexual orientation, marital status, military or veteran status, genetic information, or any legally protected characteristic.

Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes to create quality food products. Summary of Essential Job Functions • Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen. • Assist the Executive Chef with personnel functions as directed, e.g. interviewing, training, performance evaluations, resolving problems, providing open communication and recommending discipline and/or termination when appropriate. • Train and supervise kitchen staff in the proper preparation of menu items. • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. • Communicate both verbally and in writing to provide clear direction to staff. • Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with health department regulations. • Adhere to control procedures for cost and quality. • Comply with attendance rules and be available to work on a regular basis. • Perform any other job-related duties as assigned. Abilities Required • Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food products, standard recipes and proper preparation. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100 lbs. on a continuous schedule. Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

Job DescriptionHead Chef - Pompano, FL Department: Operations Reports to: DOO Schedule: 10 hour days - 4 days a week Status: Salary, Full-Time Compensation: Competitive salary, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, providing holistic support for individuals on their recovery journey. Our Pompano facility focuses on Substance use disorder services while emphasizing the importance of nutritious and comforting meals that contribute to the healing process. We strive to create a therapeutic environment, ensuring our clients receive high-quality food service that adheres to their individual dietary needs. Position Overview We are looking for an experienced and passionate Head Chef to lead our kitchen team at the Pompano, FL facility. The Head Chef will be responsible for the overall culinary operations, ensuring the preparation and presentation of balanced meals while fostering a supportive environment for both clients and staff. This role requires strong leadership skills, creativity in menu design, and a commitment to excellence. This is a full-time position with competitive salary and opportunities for professional development. Key Responsibilities Develop and implement seasonal menus that accommodate the dietary requirements of clients while promoting overall wellness Supervise, mentor, and train kitchen staff to uphold food quality and safety standards Ensure efficient kitchen operations, including inventory management, food ordering, and cost control Maintain compliance with health and safety regulations, ensuring a clean and safe working environment Collaborate with clinical and operational teams to cater to special dietary needs and therapeutic meal plans Maintain food temperature logs and ensure quality control measures are consistently followed Foster a positive, team-oriented kitchen environment that values creativity and respect Requirements Required Experience Prior experience in food service within a healthcare setting or large group catering environment is essential. Food Manager Certificate Benefits Boca Recovery Center offers a comprehensive benefits package, including: Health Insurance Retirement Plans Disability Coverage Paid Time Off Continuing Education & Professional Development Opportunities Join Boca Recovery Center and make a meaningful impact through expert, compassionate care in a mission-driven environment focused on recovery and wellness.

, 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

National Meal Plan Company delivering healthy and delicious food nationally looking for and experienced culinary professional to help our rapid growth, privately held company focused on delicious food, healthy living and longevity. We offer a great working environment with health-minded people that have great attitudes. We focus on a positive rewarding workplace and top quality product. If this appeals to you please forward your resume for consideration. Summary of Position: The Executive Chef is responsible for all food production; menu development, food purchase specifications and ensuring all recipes are standardly followed. Maintaining and monitoring of food and labor budgets for the department as well as staff supervision. Furthermore the Executive Chef is responsible for maintaining the highest professional food quality and hygiene standards throughout the operation Duties & Responsibilities: Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is precise and within budgeted labor cost goals Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times Evaluates food products to ensure that company quality standards are consistently attained Should be able to project annual food, labor, and other costs as well as monitors actual financial results and take corrective action as necessary to ensure that financial targets are met. Establishes and maintains controls to minimize food waste and theft Approves the requisition and purchase of products and other necessary food supplies Implements measures to minimize food costs and exercises portion control for all items served Helps develop policies and procedures to enhance and measure quality; continually updating written policies and procedures to incorporate techniques, equipment and terminology Maintains a high level of service principles in accordance with established standards Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and kitchen equipment Interviews, selects, trains, supervises, counsels and disciplines all employees in the department Develops, maintains & trains a professional work force Must be accessible during business hours Skills: Demonstrates an ability to produce a high volume of work accurately and completed in a timely manner Demonstrates an ability to interact positively with supervisors, management, and co-workers Demonstrates the ability to delegate work accordingly to ensure the highest quality product is always produced Shows the ability to analyze and interpret general business publications, technical procedures, manuals and statutory regulations Demonstrates the ability to effectively present information and respond to questions from other managers, suppliers and employees Physical Demands and Other Requirements: Candidate should have a degree in Culinary Arts and at least 5 years of experience as an Executive Chef Working knowledge of MS Office including (Word, Excel) Regularly required to work in a refrigerated and/or freezer cooler Regularly required to stand for 8 or more hours Regularly required to use hands Occasionally required to lift up to 50 pounds. Regularly required to bend down to floor level or reach above eye level Must have reliable transportation Must have reliable means of communication We want to change the way America thinks about healthy eating. Start by taking all of the time for planning, shopping and prep out of your week. Already, you've got more time to work out, train or just keep up with your active lifestyle. Never mind researching your meals, controlling your caloric content, balancing proteins, vegetables and complex carbohydrates or learning the skills needed to expertly cook and season your food. Instead, choose from hundreds of delicious dishes on our Fresh Meal Plan menu with all the nutritional planning done for you. Consider Fresh your weekly meal planner. Forget about the expense of sourcing the finest, freshest gourmet ingredients with perfect portions to avoid wasted leftovers or repeating the same dish over and over again. We do it all for you, saving you time and money. With us as your official meal plan, you'll enjoy fresh, healthy gourmet food delivered right to your door. It's that simple.

A private principal based in Palm Beach, FL is seeking an experienced and dedicated full-time private chef/butler with service and presentation skills who can travel. The ideal candidate is a talented chef with a passion for fresh, seasonal ingredients and an eye for detail. This role requires travel , generally 3 times a year, between the principal's residences in Palm Beach for the winter months, Switzerland mainly for the summer months, and New York in between seasons. The schedule is Tuesday through Saturday. The position is live-in in Switzerland and Florida and live-out in New York. Looking to hire immediately. Responsibilities Prepare and serve one freshly made, three-course dinner daily (e.g., starter, main, and light dessert such as chocolate soufflé or fruit tart) for one person sometimes a few guests. Prepare lunch once in a while when guests arrive Manage all aspects of the kitchen, including menu planning, grocery shopping, pantry organization, washing dishes, and polishing of silverware Cook and serve meals with impeccable presentation and timing. Set the table, maintain the dining area, and provide service during dinner. Shop locally for fresh ingredients (no canned foods); source fresh proteins directly when possible Feed three household dogs (two small, one medium) and assist with their care; must enjoy animals and outdoor activities. Assist with household errands and Ad hoc tasks Walk the dogs when needed Ensure household routines run smoothly while traveling between residences. Qualifications Positive, friendly demeanor Enjoys travel and can adapt to each location's rhythm and adjust start/end times accordingly Excellent communication and interpersonal skills Works intuitively and thoughtfully Organized and proactive Discreet and trustworthy Enjoys getting outdoors Keen eye for detail Requirements Prior, long-term experience in a similar role as a chef with formal service and butler or executive housekeeper Valid driver's license and clean driving record Pet friendly Non-Smoker Must be able to spend approximately 3 months in Switzerland, 4 months in Palm Beach, and several months in New York Valid passport Ability to commit to a long-term position - must have longevity in former roles (No job hoppers) Fluent in the English language, both written and verbal Legal to work in the U.S. Salary and Benefits Competitive salary commensurate with experience and benefits package

Hive Bakery and Café | West Palm Beach, FL | Full-Time Hive Bakery and Café is seeking a passionate, creative, and experienced Chef de Cuisine to support our culinary team. This role is ideal for a dynamic leader with a deep love for scratch-made food, a flair for seasonal, elevated menus, and a desire to shape the heart of one of West Palm Beach's most beloved culinary destinations. What You'll Do Lead and inspire the culinary team, setting the tone for professionalism, creativity, and excellence. Execute seasonal menus that reflect Hive's brand of refined, approachable, and ingredient-driven cuisine. Ensure consistent food quality, portion control, and presentation in alignment with Hive standards. Oversee all back-of-house operations including prep, line, scheduling, and inventory. Maintain a culture of cleanliness, organization, and food safety standards. Collaborate with front-of-house Bakery leadership to ensure seamless guest experiences and processes. Manage food and labor costs to support overall café profitability. Succeeding in this role will require strong skills in: Culinary Expertise Mastery of scratch cooking, seasonal ingredients, and elevated yet approachable cuisine Strong background in recipe execution Ability to balance creativity with consistency and guest appeal Leadership & Team Development Inspires and mentors a team with clarity, professionalism, and positivity Models a high standard of work ethic, respect, and accountability Skilled at building a strong kitchen culture that values communication, collaboration, and growth Operational Excellence Proficient in managing kitchen operations including scheduling, prep flow, inventory, and vendor relationships Able to manage food and labor costs while maintaining quality and efficiency Highly organized with attention to cleanliness, safety, and systems Guest-Centered Mindset Committed to delivering an exceptional guest experience through thoughtful food, timing, and presentation Works closely with FOH leadership to ensure seamless service and hospitality Understands and upholds the brand aesthetic and standards at every touchpoint Composure & Problem Solving Able to stay calm, flexible, and solutions-oriented in a fast-paced environment Proactively addresses challenges in the kitchen before they affect quality or morale Quick decision-maker with a steady hand under pressure Benefits For You: Opportunities for professional growth and development Engaging and collaborative company culture 50% Hive Collective employee discount to you and immediate family members Holidays off; No work on Sundays Medical, Dental, and Vision after 60 days of full time employment; 401(k) matching after 1 year of full time employment PTO for full time employment Minimum 5 years of experience as a Executive Chef or similar position in a high-volume kitchen Culinary degree or equivalent experience. Deep knowledge of seasonal ingredients, menu development, and scratch cooking. Strong communication, organizational, and leadership skills, with the ability to train and mentor a diverse team. A passion for hospitality and delivering an exceptional guest experience. Availability to work early mornings and Saturdays. Able to lift and carry up to 50 pounds and carry short distances; Able to stand and walk during 8-10 hour shift It is a plus if you can communicate clearly (written and verbally) in both English and Spanish It is a plus if you have used Toast

Now Hiring: Executive Chef for Expanding Restaurant Group We're seeking a high-energy, innovative, and hands-on Executive Chef to lead the kitchen of an exciting new concept from a well-established, rapidly growing restaurant group. This is a unique opportunity for a passionate culinary leader who thrives in a fast-paced environment, is driven by creativity, and excels in both kitchen operations and people management. What You'll Do: • Lead day-to-day kitchen operations with precision and accountability • Oversee scheduling, ordering, inventory management, and vendor relations • Hire, train, and mentor kitchen staff, fostering a positive and high-performing team culture • Develop and execute menu offerings in collaboration with ownership • Ensure compliance with health and safety regulations and maintain top-tier sanitation standards • Drive consistency, quality, and innovation in every plate What We're Looking For: • A motivated, detail-oriented professional with a proven background in culinary leadership • Strong organizational and communication skills • Experience in opening or scaling restaurant concepts is a plus • A true team player who leads by example and inspires excellence Why Join Us? • Be part of a proven restaurant group with tremendous growth opportunities • Help shape and launch a brand-new concept • Competitive salary and room for upward mobility within the company View all jobs at this company

Job Details DELRAY - DELRAY BEACH, FL AnyCook/Chef The responsibilities of the Cook include, but are not limited to, fulfilling the company's mission, vision, and core value statements while achieving census, revenue, and profit goals as well as building and maintaining valuable referral relationships within the senior care community. He or she is responsible for offering the highest quality of care and complying with county, and city regulations. He or she is also required to ensure the community offers the highest quality of dining and complies with the County Environmental Health Service's and as well as the State health care regulations. The Cook vital job function is to make sure that revenue, expense, and profit goals are met continuously. Qualifications High school diploma or equivalent • At least one (1) year of kitchen experience is preferred • Must have good physical and mental health • Must possess an upbeat, positive, flexible, and enthusiastic personality and be congenial with fellow team members, residents, and the general public at large • Must be honest, dependable, and exhibit unwavering integrity • Must maintain proper hygiene • Must be professional in dress and presentation • Must be willing to be active and on feet during the entire workday • Must be able to effectively communicate in standard English both verbally and in writing • Must be capable of following oral and written instructions • Must have the ability to use own judgment and initiate daily activities • Must be a mature individual Must possess the ability to multi-task in a fast-paced environment and perform a variety of tasks, often changing assignments on short notice • Must have strong organizational skills, as well as the ability to prioritize and meet deadlines • Must be detail and teamwork orientated • Must attend required in-services/workshops to further education of skills and community requirements • Must be drug free and submit to a urinary analysis drug screen upon hire and randomly • Must be able to pass a criminal background check upon hire if not in possession of valid Level One Fingerprint Clearance card • The team members shall be responsible for maintaining the integrity of American Care Concepts • Must have the ability to lift, push or pull 40lbs or more Must have the ability to bend, stoop, kneel and reach Must be able to stand on one's feet for a minimum of 8 hours at a time

Job Description Assistant Chef - Coconut Creek / Boca / Delray Area This opportunity is built for a chef who wants to lead, inspire, and grow in one of South Florida's most dynamic dining markets. We're looking for an Assistant Chef who can balance precision with creativity, and team leadership with hands-on cooking. What You'll Do Partner with the Chef to run day-to-day kitchen operations with consistency and excellence. Train, coach, and mentor back-of-house staff so they feel confident, skilled, and supported. Maintain the highest standards of quality-checking ingredients, plating, and timing on every dish. Oversee ordering, prep, and labor management while keeping a sharp eye on efficiency. Be a steady, solutions-driven presence in a fast-paced kitchen. What We're Looking For A hands-on leader with experience in polished casual or high-volume restaurants. Someone who takes pride in details, but also knows how to keep the big picture moving. Strong communicator who can motivate a team and stay calm under pressure. Current or willing-to-obtain Food Manager Certification. Availability across days, nights, weekends, and holidays. Why This Role Stands Out This isn't a back-office job-it's a leadership position where your influence is immediate. You'll have the chance to grow your skills, make your mark, and be part of a culture that values both consistency and creativity. For the right chef, this role can be a stepping stone toward bigger things in South Florida's hospitality scene.

Job Details FL - Delray Beach, FLDescription Mizner Country Club has a fresh take on tradition which we can only do through our amazing team! Since 1999 our focus on providing EXCELLENCE and our passion for service is what makes our boutique Club unique. Our employees are entrusted with building and preserving our brand, where growth is not just a word, but a promise. We invite you to experience hospitality as part of a Five-Star, Platinum-awarded team in a fast-paced, family-focused environment. Are you interested in working with Mizner Country Club, but do not see any open positions that pique your interest? Submit an application to be the first to know about future opportunities in the Culinary department at Mizner Country Club. When a position opens that matches your experience and interests, a member of the Human Resources team will contact you.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our WATR Restaurant - located 18 stories above South Beach, WATR serves Japanese-influenced cuisine in a bright and breezy environment with stunning ocean views. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.