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Sous Chef Jobs in Jupiter, FL

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  • Sous Chef

    RH 4.3company rating

    Sous Chef Job 16 miles from Jupiter

    RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. BENEFITS: Competitive Pay All full-time associates can sign up for Health, Vision, & Dental - available within 30 days of your start 401(k) 2 weeks paid vacation for full-time associates Our Restaurants are closed on Christmas and Thanksgiving Day Our hours of operation are from 10 am to 9 pm Our Leaders work an average of 55 hours a week Career advancement opportunities as we open 3 to 4 new Restaurants each year If you are driven and determined, you can grow with a great brand that has stability, lots of resources and opportunities Links to other RH Restaurants (copy & paste into a search browser) ************************** *********************************************** Your Responsibilities: Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.
    $57k-93k yearly est. 8d ago
  • Sous Chef

    Roka Hula

    Sous Chef Job 33 miles from Jupiter

    We are seeking an experienced Sous Chef to join our Team at Roka Hula Delray. The Sous Chef is responsible for assisting in the day-to-day operations of the kitchen and ensuring its success, while leading and developing our Team. The Sous Chef will ensure the highest level of quality food execution by implementing policies and procedures set forth by the company, while maintaining a positive attitude and promoting a FUN work environment. The Sous Chef will work directly with the AGM to ensure proper communication from the Culinary Team to the Service and Beverage Team. The Sous Chef will work closely with the Executive Chef, Head Chef, and other Managers to ensure all facets of the restaurant are functioning properly and efficiently while maintaining the integrity of the Team. AREAS OF RESPONSIBILITY Culinary Operations · Create prep lists and ensure their use to minimize waste · Maintain par levels for culinary supplies · Maintain kitchen cleanliness and organization · Ensure health code standards are being adhered to at all times · Adhere to Federal, State, and local laws in addition to company policies, and hold Team Members accountable · Ensure recipe books are up-to-date and all recipes are being executed accurately · Communicate and administer all Company policies and procedures to Culinary Team Members · Maintain adequate staffing levels for the Culinary Department · Develop relationships with vendors and ensure best pricing · Receive food orders and ensure their quality · Prepare reports and identify opportunities to improve margins and costs · Utilize software systems in place · Process invoices and ensure all pricing is up to date · Think outside the box; be creative and innovative when tackling challenges · Share ideas for improvement · Work with the other Managers and Sous Chefs to identify solutions quickly · Always be looking for ways to improve overall performance and efficiency · Delegate tasks in a responsible manner and maintain accountability at all times Service · Ensure the culture of the restaurant by leading with the companies guiding principles - quality service, quality products, quality atmosphere! · Create systems to ensure food timing from the kitchen to the guest; work with other managers to implement these systems from the Culinary Team to the Service Team · Ensure food quality and freshness daily · Implement standards during service for culinary etiquette · Create new and innovative dishes to serve weekly · Work with supervisors directly to delegate tasks; do so responsibility and maintain accountability always · Comply with OSHA, local health, and safety codes as well as company safety and security policies · Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to uphold these standards during service · Assist Team Members during service ensuring that they are supported throughout the shift · Lead by example and be transparent at all times · Promote a positive work environment that is respectful and inviting The Team · Perform staff meetings that are informative and inspiring with a focus on on-going training to maintain consistency in product and service standards · Resolve issues quickly and efficiently with the best interest of the Company and our Team Members in mind · Communicate regularly with all Team Members and other Managers/Sous Chefs about goals and expectations · Set clear goals, providing constant feedback with effective counseling and coaching for Culinary Team Members · Coach, encourage and mentor all Team Members daily to be the best they can be · Uphold standards and hold all Team Members accountable OUR COMPANY, OUR PURPOSE Roka Hula is our newest concept featuring Asian style cuisine and Tiki cocktails in an exotic and memorable atmosphere. This will be the second Roka Hula and will be located in Delray. Roka Hula is part of True Grit Hospitality Group, currently one of the fastest growing hospitality groups in South Florida. We pride ourselves on quality products, top-notch service, and an inviting and unique atmosphere for both our Guests and Team Members. We understand that our Team Members are the key to our success, and we seek out those who share a passion for great food, amazing craft cocktails, and genuine hospitality, just like we do. True Grit Hospitality promotes a positive work environment and a quality of life that allows our managers to perform at their highest level. As we grow, we are looking for those who want to grow with us, and who can bring an intricate understanding of the hospitality industry to our business. Currently, we have three concepts, Voodoo Bayou located in Palm Beach Gardens, Orlando and Fort Lauderdale; Calaveras Cantina located in Jupiter and in Boca Raton; and Roka Hula now in Orlando and coming to Delray Beach now. We will be expanding into other South Florida markets in 2025. If you are looking for a hospitality group that offers a better quality of life, where you can thrive and grow, then we are looking for you too! Our Goal is to provide an amazing and memorable experience for our Guests each time they walk into one of our restaurants. We do this by also creating the best working environment in our industry for our Team. Our foundation is built on quality training, growth, integrity, grit, and fun. We look forward to a partnership of growth and success with all our Team Members. Benefits to joining the True Grit Team · Progressive PAID personal days · Progressive vacation package · Health, Dental, Vision, Life and Disability insurance · Spend benefit per month that can be used at any of our locations or concepts · Positive work environment · Quarterly profit sharing program · Investment opportunity
    $37k-56k yearly est. 23d ago
  • Executive Chef

    Apogee-Hobe Sound

    Sous Chef Job 9 miles from Jupiter

    About APOGEE APOGEE is a private Club in Hobe Sound, Florida that opened our doors in December of 2023, APOGEE offers its members a luxurious and bespoke experience. Compelling landscapes of three distinct golf courses created by renowned architects provide diverse challenges across an expanse of 1,200 secluded acres. The highest quality amenities, service and experiences await those fortunate enough to be invited. The APOGEE Experience is the pinnacle of private golf. Amenities will include two exceptionally designed member-exclusive clubhouses, custom villas, fitness center, spa, pools, and more. APOGEE will offer a collection of exceptional indoor and al fresco dining, 5-star to casual, poolside to In-Villa. Executive Chef Opportunity at APOGEE The Executive Chef position at APOGEE offers an exciting opportunity to lead and enhance the culinary program in a dynamic new Club. We are committed to delivering exceptional service and high-quality cuisine to our members and guests. The Club seeks a highly talented and creative Executive Chef to lead our culinary team. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to manage multiple food and beverage outlets. This role is responsible for ensuring consistency in quality, presentation, and service while maintaining cost efficiency and fostering a positive work environment. This position is ideal for an Executive Chef who is very hands-on and actively involved in all phases of the culinary operation. This role provides a unique opportunity to make a meaningful impact on the APOGEE culinary program while contributing to its continued growth and success. Executive Chef Position Overview The Executive Chef must be highly visible, approachable, and effective in communicating expectations to staff and members. Collaboration with clubhouse operations, F&B teams, and the COO is essential to deliver a cohesive and elevated dining program. The Executive chef is responsible for leading the entire culinary operation, including hiring, training, retaining, and inspiring the team. Priorities · Build relationships with the Culinary and FOH teams. Learn about the team and individual backgrounds and experiences to assist in establishing a lead-with-care culture. · Evaluate and set appropriate and necessary standards of operation, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final delivery of the product, while working closely with the FOH leadership team. · Be visible with the membership, engaging and acting as a key face of the culinary team, actively building relationships with Members. · Create an innovative, relevant, consistently interesting a la carte menu that provides Members with competitively priced and desirable options that are reflective of most Members' interests and tastes. Key Responsibilities · Develop and execute innovative menus for all outlets, ensuring variety and alignment with member and guest preferences · Supervise food preparation to ensure consistent quality, presentation, and taste · Stay current with industry trends, integrating fresh, seasonal, and locally sourced ingredients · Oversee day-to-day kitchen operations, ensuring timely service and smooth workflow · Develop and maintain standard operating procedures (SOPs) for all culinary areas · Monitor food and labor costs, implementing strategies to achieve financial targets · Recruit, train, mentor, and evaluate culinary staff, fostering a collaborative and motivated team environment · Schedule and assign tasks, ensuring optimal staffing levels and workload distribution · Promote a culture of safety, professionalism, and excellence among staff · Ensure compliance with local health and safety regulations and Club policies · Oversee inventory management, procurement, and vendor relationships to maintain cost efficiency and quality standards · Implement waste reduction initiatives and sustainability practices · Collaborate with front-of-house teams to address member and guest feedback and continuously improve the dining experience · Support special events, banquets, and catering with tailored menus and timely execution CANDIDATE QUALIFICATIONS • 5+ years of luxury culinary experience as an Executive Chef in a large operation, multi-outlet experience a must. · Experience in luxury culinary experience specific to Golf Clubs, Country Clubs or the like. · Experience in procurement and fiscal planning, including correlation to the menu creations in each outlet • Is a dynamic, creative, empathetic, and caring individual who communicates well with staff and Members. • Is a team player, within the kitchen, with the FOH team, and with all club and team members. · Knowledge and experience creating budgets with operating and capital enhancements, finance reporting and measurements for accountability of the department and execution. · Experience with H2B program and national staffing network for seasonal hiring to meet labor demands during peak times. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS • A bachelor's degree is preferred with a focus on Hospitality Management or Culinary. • In lieu of the degree, substantial culinary or hospitality experience will be considered. • Has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America. Food Safety Certified Salary and Benefits Salary is open and commensurate with qualifications and experience. APOGEE offers an excellent bonus and benefits package. Instructions on how to apply Please email your letter of interest, resume, and references to Carla Chiarello, Director of Human Resources to ************************* Complete Job Description available upon request.
    $45k-70k yearly est. 2d ago
  • Executive Chef| Palm Beach County Convention Center

    Oakview Group 3.9company rating

    Sous Chef Job 16 miles from Jupiter

    Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company qualify standards. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay an annual salary of $95,000 to $105,000 and is bonus eligible. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 2, 2025. About the Venue The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida, managed by the Oak View Group. The Center features a 100,000 square-foot exhibit hall, a 22,000 square-foot ballroom and 21,000 square feet of flexible meeting space, as well as connecting to the 400-room Hilton West Palm Beach. Responsibilities * Responsible for managing, developing and mentoring staff of full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. * Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications * Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current ServeSafe Management Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
    $95k-105k yearly 9d ago
  • Sous Chef

    Senior Lifestyle 4.2company rating

    Sous Chef Job In Jupiter, FL

    Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork.This position is responsible for providing licensed nursing services to residents, following the guidelines provided by Senior Lifestyle Corporation. Job Description To assist in the oversight of daily operations in the kitchen. Works with the Executive Chef to ensure the highest quality food products and kitchen cleanliness in accordance with Company policies and procedures. This position is required to supervise other staff positions. This position will perform the duties of the Executive Chef in his/her absence. • Produce and oversee meals, production and special events for quality assurance of meal presentation and portion control. • Prepare and coordinates all meals from standardized recipes. Ensure production sheets are completed according to the food production sheets policy. • Assist in the coordination of prep for the following day's menu. • Participate in a pre-meal meeting with food servers to review detail of daily menu. Maintain daily interaction with residents. • Keep stock rooms, coolers and freezers clean and rotated. All food must be covered, labeled, dated and stored in accordance with local, state and county health department policies. • Ensure adequate staffing of culinary employees each shift. • Assist in ordering and inventory. • Assist in the adherence to maintaining budget compliance for daily food costs. Assist in applying appropriate loss prevention procedures. Keep waste to a minimum by utilizing food storage and food recycling techniques. • Assist in training and scheduling of employees in accordance with Company human resources policy. • Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Adhere to personal hygiene policy. • Attend all required training, in services, and staff meetings. Meet all department training standards through regulatory training and/or other necessary training modules as required. Qualifications High School Diploma or GED equivalent Area of Study: Culinary Arts/Hospitality/ General Years of Experience: Mid-level (3-5 years) Food Service Management, Culinary Arts, or Hospitality Special Certifications: SERV-SAFE Certified or equivalent, Obtain/hold any required local, state, and/or county required food handling/sanitation licenses and/or certificates Capable of communicating efficiently and properly Technical Competencies: Entry-level proficiency with Microsoft Office Products, including Excel, and Word Skills and Ability: • Basic to advanced cooking and preparation of meal items. • Thorough understanding of service techniques and requirements. • Ability to interpret a variety of instructions furnished in written, oral or schedule form. Proficient in Word and Excel. Capable in understanding systems - ADP, DSSI Personal Attributes: Maintain a positive and professional demeanor towards all residents, guests, and co-workers Other/Preferred: • Adheres to all policies and procedures of Company. • Adheres to all directives, policies and procedures of the local community. • Strives to maintain a safe working environment though prevention of accidents, the preservation of equipment or inventory, and the achievement of safe working practices. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday.
    $40k-54k yearly est. 60d+ ago
  • Executive Chef

    American Cruise Lines 4.4company rating

    Sous Chef Job 47 miles from Jupiter

    Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*
    $48k-63k yearly est. 60d+ ago
  • Sous Chef

    Gecko Hospitality

    Sous Chef Job In Jupiter, FL

    ? Job Opportunity: Production Chef Extraordinaire! ? Are you a culinary maestro who thrives in the fast-paced, creative world of catering? Do you have a knack for whipping up delicious dishes that leave guests raving long after the event ends? If you answered “YES!” (probably while slicing an onion or perfecting a sauce), then we have the perfect gig for you! Location: Beautiful Jupiter, FL Company: A thriving, high-volume catering company known for creating unforgettable culinary experiences. Who’s Hiring: Gecko Hospitality – connecting top culinary talent with amazing opportunities! The Role: Production Chef As the Production Chef , you’ll be the backbone of our kitchen operations, ensuring every dish looks like art and tastes like heaven. This isn’t your average chef gig—this is your chance to shine in a dynamic, team-oriented environment where your creativity and leadership will make a real impact. What You’ll Do: Oversee production for events ranging from intimate soirées to grand galas. Create and execute menus that wow, while keeping an eye on quality, consistency, and efficiency. Manage inventory like a pro—because nobody wants to run out of hors d'oeuvres halfway through the night! Lead and mentor a team of culinary rock stars, ensuring the kitchen operates like a well-oiled machine. Stay ahead of the trends and infuse creativity into every dish. This Could Be You If: You’ve got experience as a Production Chef, Event Chef, Banquet Chef, or Catering Chef. High-volume catering is your jam—you thrive under pressure! Your organizational skills are next-level (because chaos and catering don’t mix). You’re a wizard with flavors, textures, and plating that leaves guests speechless. Collaboration is your middle name—you love leading a team to success. What’s in It for You? Competitive salary—we know talent like yours deserves top dollar. A fun, fast-paced work environment in gorgeous Jupiter, FL. Opportunity to showcase your creativity and make a name for yourself in the catering world. Work with a team that values passion, innovation, and excellence in every bite. ? Ready to take the next step? Gecko Hospitality is proud to connect culinary superstars with careers they’ll love. Let’s make magic happen—one delicious event at a time! ??
    $37k-56k yearly est. 60d+ ago
  • Banquet Chef

    Harbour Ridge 4.0company rating

    Sous Chef Job 19 miles from Jupiter

    Job Details Management PALM CITY, FL Full Time $72,000.00 - $72,000.00 Salary/year Hospitality - HotelDescription Want to become a part of a working family? Harbour Ridge Yacht and Country Club might be your next career! HRYCC is a beautiful 885-acre private club community located in Palm City, FL. The club is proud of our wooded and naturally landscaped vistas and 111-acre Audubon-sanctioned preserve. Our community offers multiple beloved eateries that overlook a picturesque waterfront view. Could you be the next Banquet Chef? Job Description Assists the Executive Chef in planning and directing food production for all banquet events and assures that the quality and cost standards are consistently attained. As assistant to the Executive Chef, the Banquet Chef will help with menu planning, inventory and managing of supplies. This will involve a large degree of supervising kitchen staff. Desired Skills & Experience A minimum of 3 years Culinary Management experience at a fine dining restaurant, private club, resort or hotel. In depth knowledge of culinary trends and international cuisine. Culinary Degree preferable. Provide exceptional leadership with a positive attitude to assist in the smooth and efficient running of the culinary operations. Possess an ability to be flexible, to multi-task and to manage the daily activities, always keeping member satisfaction to the fullest. Perform all work in accordance with club essential functions and responsibilities and in the spirit of the Club's mission and vision. Benefits: Medical Dental Vision 401k with match FSA EAP Vacation & PTO Various additional voluntary benefits Harbour Ridge Yacht And Country Club is a drugfree workplace. All candidates must be able to pass a background and drug screen. Harbour Ridge Yacht And Country Club is an equal opportunity employer. Qualifications Desired Skills & Experience A minimum of 3 years Culinary Management experience at a fine dining restaurant, private club, resort or hotel. In depth knowledge of culinary trends and international cuisine. Culinary Degree preferable. Provide exceptional leadership with a positive attitude to assist in the smooth and efficient running of the culinary operations. Possess an ability to be flexible, to multi-task and to manage the daily activities, always keeping member satisfaction to the fullest. Perform all work in accordance with club essential functions and responsibilities and in the spirit of the Club's mission and vision.
    $72k-72k yearly 22d ago
  • Executive Sous Chef

    Pyramid Global Hospitality

    Sous Chef Job 16 miles from Jupiter

    About Us Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Welcome to the The Belgrove, a distinguished new property in the Pyramid Global Hospitality portfolio set to open this year as a 4-Diamond resort. Located in the heart of West Palm Beach, our resort will feature 150 elegantly designed rooms and villas, multiple exquisite restaurants, a world-class spa, and a stunning golf course. This isn't just a place to work; it's a dynamic and rewarding experience. At The Belgrove, we pride ourselves on providing exceptional service and creating memorable experiences for our guests. As a member of our team, you'll have the opportunity to work in a supportive and inspiring environment, surrounded by the beauty and energy of West Palm Beach. We offer various positions across various departments, including guest services, food and beverage, housekeeping, spa and wellness, sales and marketing, and more. Joining our team means joining a close-knit community that values teamwork, professionalism, and a passion for delivering outstanding service. We provide comprehensive training programs to ensure our employees have the skills and knowledge to excel. If you are a dedicated and enthusiastic individual with a passion for hospitality, we invite you to explore the exciting career opportunities at The Belgrove. Take the first step towards a rewarding career by applying today! Overview Do you embody a refined yet approachable demeanor, with a commitment to delivering an unparalleled guest experience? Do you want to be a part of a hotel that is deeply connected to the local heritage and natural beauty of West Palm Beach? If so, then The Belgrove Resort could be just the place for you! Join our team and bring your charm and grace to create memorable moments for every guest. We are seeking a passionate culinary professional; strengths in high volume pace, thorough knowledge the culinary experience, and exceptional Beyond Compare attitude for the Executive Sous Chef at the Belgrove Resort. Under the guidance of the Executive Chef, the Executive Sous Chef will oversee all kitchen operations at the Belgrove Resort. This position will be responsible for leading and managing the kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling storage of all food items in accordance with health regulations. The primary responsibilities for the Executive Sous Chef will include but are not limited to: * Plan production of meals for the restaurant, in-room dining, and the bar. * Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team. * Ensure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed. * Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees. * Develop recipes for and suggest methods and procedures to culinary team * Develop innovative menus with the Chef de Cuisine that reflect current culinary trends while adhering to the restaurant's theme and target market. * Oversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues. * Lead and inspire the kitchen team to deliver exceptional dishes that meet the restaurant's standards * Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of Chef de Cuisine in their absence (e.g. checking the quantity and quality of received products; ensure feedback to receiving and effective recording of variances; etc.). * Directs and participates in preparing and producing food items. * Inspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards. * Collaborate with suppliers to source high-quality ingredients and maintain relationships with vendors. * Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets. * Ensure that all culinary receive appropriate rest periods and meal periods when needed. * Oversee monthly inventory of food items. * Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. * Attend and participate in weekly kitchen financial meeting with culinary managers. * Attend and participate in all kitchen and culinary related meetings. * Attend and participate in quarterly Leadership Meeting with all managers * Recruit, train, and mentor kitchen staff to foster a positive work environment. * Maintain standards consistent with Forbes Travel Guide ratings by delivering an exceptional dining experience. * Strive for Michelin star recognition by focusing on creativity, technique, flavor profiles, and presentation in all dishes served. * Experience managing a large kitchen team (20+ associates). Qualifications * Minimum of 3-5 years of progressive culinary experience in fine dining establishments and Luxury Hotels. * Education: Culinary degree from an accredited institution or equivalent experience. * Proven track record of working in restaurants recognized by Forbes Travel Guide or awarded Michelin stars. * Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds. * In-depth knowledge of various cooking techniques, cuisines, and dietary restrictions. * Service oriented style with professional presentation skills. * Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. * Previous hotel pre-opening experience preferred. * Must have excellent leadership, organizational, interpersonal, and administrative skills. * Experience implementing new F&B concepts. * Clear concise written and verbal communication skills in English. * Valid Food Handler's certification (ServSafe or equivalent). * Additional certifications related to culinary arts are advantageous * Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment. * Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable. * Must have experience in all Microsoft Office and industry relevant payroll systems. * Problem solving, reasoning, motivating a team, organizational and training abilities are used often. * May be required to work nights, weekends, and/or holidays.
    $45k-71k yearly est. 28d ago
  • Executive Chef

    Outertalent Recruiting

    Sous Chef Job 40 miles from Jupiter

    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
    $45k-71k yearly est. 23d ago
  • Bourbon Steak Executive Sous Chef

    Lake House Canandaigua

    Sous Chef Job 33 miles from Jupiter

    As the Bourbon Steak Executive Sous Chef, you will oversee crucial aspects of kitchen operations, including menu planning, recipe development, financial management, portion control, inventory management, and food quality. Your role involves providing leadership and hands-on management of the kitchen staff to ensure efficient and high-quality food preparation. You will work closely with the Executive Chef to align the kitchen's operations with the restaurant's vision and standards. Responsibilities Collaborate with the Executive Chef to develop and produce diverse menus in line with the restaurant's vision and policies. Organize and schedule kitchen staff to ensure efficient workflow and high productivity. Prepare high-quality dishes that meet the established menu standards and guest expectations. Train kitchen staff to optimize performance and resource use, ensuring quick and effective food preparation. Create customized menus for special events such as weddings, banquets, corporate dinners, and private parties. Develop cross-marketing strategies, such as pairing food with drinks to enhance profitability. Uphold hygiene and food safety standards throughout all stages of food preparation, from ingredient handling to final dish presentation. Maintain and monitor kitchen equipment, addressing any malfunctions promptly to prevent disruptions. Respond quickly and accurately to emergencies, resolving issues within the workspace effectively. Utilize various software programs, including MS Office and restaurant management systems, to support kitchen operations. Innovate and create new dishes to attract and satisfy members and guests. Exhibit strong communication and interpersonal skills, contributing positively to the team environment. Train and develop chefs to ensure the highest culinary standards and maintain kitchen discipline. Establish and maintain a positive rapport with kitchen staff and management, tracking staff records as needed. Assist the Kitchen Manager with additional duties as required. Qualifications ACF certification as "Sous Chef" or a culinary degree from a recognized institute, or equivalent experience. Five years of experience as an Executive Sous Chef in an upscale hotel, club, or restaurant. Three to five years of supervisory experience in multi-outlet food production within an upscale environment. Excellent culinary skills and comprehensive knowledge of food production techniques and standards. Proficient in the use and operation of kitchen equipment. Strong leadership, management, organizational, and communication abilities. Fluent in English (spoken and written). Flexibility to work various shifts, including weekends, holidays, and overtime. Physical Requirements/Other Ability to stand, sit, and walk for extended periods. Capable of lifting, carrying, and pushing up to 50 pounds. Flexibility to work long hours, including weekends, nights, and holidays as needed. Maintain stamina and energy levels to handle the physical demands of the role.
    $45k-71k yearly est. 17d ago
  • Bourbon Steak Executive Sous Chef

    Seagate Hospitality Group

    Sous Chef Job 33 miles from Jupiter

    As the Bourbon Steak Executive Sous Chef, you will oversee crucial aspects of kitchen operations, including menu planning, recipe development, financial management, portion control, inventory management, and food quality. Your role involves providing leadership and hands-on management of the kitchen staff to ensure efficient and high-quality food preparation. You will work closely with the Executive Chef to align the kitchen's operations with the restaurant's vision and standards. Responsibilities Collaborate with the Executive Chef to develop and produce diverse menus in line with the restaurant's vision and policies. Organize and schedule kitchen staff to ensure efficient workflow and high productivity. Prepare high-quality dishes that meet the established menu standards and guest expectations. Train kitchen staff to optimize performance and resource use, ensuring quick and effective food preparation. Create customized menus for special events such as weddings, banquets, corporate dinners, and private parties. Develop cross-marketing strategies, such as pairing food with drinks to enhance profitability. Uphold hygiene and food safety standards throughout all stages of food preparation, from ingredient handling to final dish presentation. Maintain and monitor kitchen equipment, addressing any malfunctions promptly to prevent disruptions. Respond quickly and accurately to emergencies, resolving issues within the workspace effectively. Utilize various software programs, including MS Office and restaurant management systems, to support kitchen operations. Innovate and create new dishes to attract and satisfy members and guests. Exhibit strong communication and interpersonal skills, contributing positively to the team environment. Train and develop chefs to ensure the highest culinary standards and maintain kitchen discipline. Establish and maintain a positive rapport with kitchen staff and management, tracking staff records as needed. Assist the Kitchen Manager with additional duties as required. Qualifications ACF certification as "Sous Chef" or a culinary degree from a recognized institute, or equivalent experience. Five years of experience as an Executive Sous Chef in an upscale hotel, club, or restaurant. Three to five years of supervisory experience in multi-outlet food production within an upscale environment. Excellent culinary skills and comprehensive knowledge of food production techniques and standards. Proficient in the use and operation of kitchen equipment. Strong leadership, management, organizational, and communication abilities. Fluent in English (spoken and written). Flexibility to work various shifts, including weekends, holidays, and overtime. Physical Requirements/Other Ability to stand, sit, and walk for extended periods. Capable of lifting, carrying, and pushing up to 50 pounds. Flexibility to work long hours, including weekends, nights, and holidays as needed. Maintain stamina and energy levels to handle the physical demands of the role.
    $45k-71k yearly est. 10d ago
  • Executive Chef

    Preserve at Palm Aire

    Sous Chef Job 48 miles from Jupiter

    Success In This Role Is Measured By: Assistance with preparation and design of all food and beverage menus for both daily service and special events. Assisting the Director of Culinary and Hospitality in meeting or exceeding budgeted financial results through effective expense management and preparation of food and monitoring of supplies. Manage the daily prep and production, hold pre-shift service meeting, oversee line service, ensure ticket accuracy and final presentation of all items. The ability to train and nurture employees and promote internal growth. Key Duties and Responsibilities: Resolve any issues that arise and seize control of the kitchen through sound management practices. Promote innovation and produce high quality plates both in presentation and taste. Manage and train kitchen staff by establishing working relationships with team members. Work hand in hand with the staff throughout prep and production and ensure that appropriate par levels are maintained. Minimum Qualifications: Culinary arts degree and two years of operational experience, or a bachelor's degree with three years of operational experience in a food service setting. Senior Living experience is a plus. Understanding of various cooking methods, ingredients, use of equipment and procedures of a professional kitchen environment. Meet all special dietary needs, preferences, and restrictions of residents. Take charge of the planning and execution of all community marketing and special events. Our people and our residents are at the center of our universe. We can't wait to meet you! The Arbor Company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Arbor7
    $46k-71k yearly est. 19d ago
  • Executive Chef

    Driftwood Hospitality 4.3company rating

    Sous Chef Job 16 miles from Jupiter

    Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. • Consistently offers professional, engaging, and friendly service • Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding • Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas. • Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials. • Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality. • Maintain food and beverage standards using standardized food recipes and safe food handling practices. • Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived. • Use Driftwood's labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability. • Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required • Responsible for maintaining staffing levels through proactive recruiting. • Ensure that performance management and colleague training/development occurs in a timely and consistent manger. • Active involvement in the development and implementation of kitchen & restaurant capital projects • Participate in the weekly operational meetings, including the Banquet Event review. • Ensure full compliance to hotel's operating controls and seek innovative ways to improve performance regularly. • Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers. • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments. • Participate in media and community opportunities to showcase food and beverage products and promote the hotel. • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements. • Personally respond to food-related feedback and ensure proper processes and reports are produced. • Ensure that all kitchen equipment is in good working order and is properly maintained. • Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings, and supports participation of colleagues in the various hotel committees KNOWLEDGE, SKILLS & ABILITIES • Experienced in high volume catering with hotel top brands and fine dining. • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork, and exceptional customer service. • Current on all culinary trends and active in the furthering of his/her own culinary development. • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals. • Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement. • Fully supportive of and cognizant of all Driftwood corporate programs. • Experience and comfort with television and other media promotional venues. • Computer literate. PHYSICAL DEMANDS • Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. • Frequent twisting, bending, stooping, reaching, standing, walking, • Frequent talking, hearing, seeing, and smiling. Benefits 401(k) Dental insurance Disability insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Vision insurance Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. Other details Pay Type Salary
    $45k-59k yearly est. 60d+ ago
  • Ayudante De Cocina/ Cocinero

    All Star Pizza & Italian Restaurant

    Sous Chef Job 48 miles from Jupiter

    All Star Pizza & Italian Restaurant in CoconutCreek , FL is looking for one ayudante de cocina/ cocinero to join our strong team. We are located on 6560 N State Rd 7. Our ideal candidate is attentive, punctual, and engaged. se habla español por favor llamar al ************ Qualifications previous experience desirable experiencia previa deseable.
    $40k-61k yearly est. 60d+ ago
  • Executive Chef

    Arbor Company 4.3company rating

    Sous Chef Job 48 miles from Jupiter

    Success In This Role Is Measured By: * Assistance with preparation and design of all food and beverage menus for both daily service and special events. * Assisting the Director of Culinary and Hospitality in meeting or exceeding budgeted financial results through effective expense management and preparation of food and monitoring of supplies. * Manage the daily prep and production, hold pre-shift service meeting, oversee line service, ensure ticket accuracy and final presentation of all items. * The ability to train and nurture employees and promote internal growth. Key Duties and Responsibilities: * Resolve any issues that arise and seize control of the kitchen through sound management practices. * Promote innovation and produce high quality plates both in presentation and taste. * Manage and train kitchen staff by establishing working relationships with team members. * Work hand in hand with the staff throughout prep and production and ensure that appropriate par levels are maintained. Minimum Qualifications: * Culinary arts degree and two years of operational experience, or a bachelor's degree with three years of operational experience in a food service setting. * Senior Living experience is a plus. * Understanding of various cooking methods, ingredients, use of equipment and procedures of a professional kitchen environment. * Meet all special dietary needs, preferences, and restrictions of residents. * Take charge of the planning and execution of all community marketing and special events. Our people and our residents are at the center of our universe. We can't wait to meet you! The Arbor Company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Arbor7
    $43k-59k yearly est. 31d ago
  • Sous Chef, Tala Beach

    Sh Hotels 4.1company rating

    Sous Chef Job 47 miles from Jupiter

    Grow with us... Life at SH 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. If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. 1 Hotel South Beach is a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge 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... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-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, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. SH Hotels and Resorts 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. SH Hotels & Resorts is an Equal Opportunity Employer
    $36k-47k yearly est. 60d+ ago
  • Chef de Cuisine

    Shhotelsandresorts

    Sous Chef Job 47 miles from Jupiter

    Grow with us... Life at SH 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 Japanese cuisine restaurant, WATR. 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... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-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, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. SH Hotels and Resorts 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. SH Hotels & Resorts is an Equal Opportunity Employer
    $40k-59k yearly est. 18d ago
  • Banquet Sous Chef | Part-Time | Palm Beach Convention Center

    Oak View Group 3.9company rating

    Sous Chef Job 16 miles from Jupiter

    Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Part-Time, Hourly Banquet Sous Chef is involved with all aspects of the culinary operations within the Convention Center, focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items. This role will pay an hourly rate of $28 to $30. Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until April 25, 2025. About the Venue The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida, managed by the Oak View Group. The Center features a 100,000 square-foot exhibit hall, a 22,000 square-foot ballroom and 21,000 square feet of flexible meeting space, as well as connecting to the 400-room Hilton West Palm Beach. Responsibilities Provide guidance and direction for all day-to-day event operations Assist in the coaching and development of banquet culinary staff, Shaing knowledge and culinary techniques with junior staff, ensuring proper preparation and food presentation. Plan and manage the procurement, production, preparation, and presentation of food Ensure that all BOH operations adhere to proper safety and sanitations standards Understand and operate within cost guidelines and targets Interact directly with guests in areas such as Action Stations and buffet lines, slicing meats, or preparing made-to-order dishes. Demonstrate a strong understanding of portion control, food waste management, and sanitation processes in compliance with ServeSafe Food Handlers guidelines. Apply advanced knowledge of plating techniques and presentation standards. Independently create meals and prepare food items according to recipes with little to no assistance. Manage all opening and closing responsibilities in the kitchen independently. Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards Work with the front of house team to ensure proper execution of events Ordering, receiving and proper rotation of food and kitchen goods. Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef and Executive Sous Chef Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc. Adhere to all of the various company and venue's standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Qualifications Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule. Must provide regular and consistent written availability to management. Some level of advaned culinary degree or certifications required. Knowledge of food safety and sanitation regulations. Must obtain and maintain a Food Handlers Card from ServeSafe, and other required compliance trainings. Ability to work effectively in a team-oriented, fast-paced, event-driven environment. Strong communication skills to interact with employees, management, and guests in a professional and respectful manner. Physical ability to lift and move heavy objects, such as boxes and equipment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
    $28-30 hourly 15d ago
  • Bourbon Steak Executive Sous Chef

    Seagate Hospitality Group

    Sous Chef Job 33 miles from Jupiter

    As the Bourbon Steak Executive Sous Chef, you will oversee crucial aspects of kitchen operations, including menu planning, recipe development, financial management, portion control, inventory management, and food quality. Your role involves providing leadership and hands-on management of the kitchen staff to ensure efficient and high-quality food preparation. You will work closely with the Executive Chef to align the kitchen's operations with the restaurant's vision and standards. Responsibilities Collaborate with the Executive Chef to develop and produce diverse menus in line with the restaurant's vision and policies. Organize and schedule kitchen staff to ensure efficient workflow and high productivity. Prepare high-quality dishes that meet the established menu standards and guest expectations. Train kitchen staff to optimize performance and resource use, ensuring quick and effective food preparation. Create customized menus for special events such as weddings, banquets, corporate dinners, and private parties. Develop cross-marketing strategies, such as pairing food with drinks to enhance profitability. Uphold hygiene and food safety standards throughout all stages of food preparation, from ingredient handling to final dish presentation. Maintain and monitor kitchen equipment, addressing any malfunctions promptly to prevent disruptions. Respond quickly and accurately to emergencies, resolving issues within the workspace effectively. Utilize various software programs, including MS Office and restaurant management systems, to support kitchen operations. Innovate and create new dishes to attract and satisfy members and guests. Exhibit strong communication and interpersonal skills, contributing positively to the team environment. Train and develop chefs to ensure the highest culinary standards and maintain kitchen discipline. Establish and maintain a positive rapport with kitchen staff and management, tracking staff records as needed. Assist the Kitchen Manager with additional duties as required. Qualifications ACF certification as "Sous Chef" or a culinary degree from a recognized institute, or equivalent experience. Five years of experience as an Executive Sous Chef in an upscale hotel, club, or restaurant. Three to five years of supervisory experience in multi-outlet food production within an upscale environment. Excellent culinary skills and comprehensive knowledge of food production techniques and standards. Proficient in the use and operation of kitchen equipment. Strong leadership, management, organizational, and communication abilities. Fluent in English (spoken and written). Flexibility to work various shifts, including weekends, holidays, and overtime. Physical Requirements/Other Ability to stand, sit, and walk for extended periods. Capable of lifting, carrying, and pushing up to 50 pounds. Flexibility to work long hours, including weekends, nights, and holidays as needed. Maintain stamina and energy levels to handle the physical demands of the role.
    $45k-71k yearly est. 60d+ ago

Learn More About Sous Chef Jobs

How much does a Sous Chef earn in Jupiter, FL?

The average sous chef in Jupiter, FL earns between $30,000 and $68,000 annually. This compares to the national average sous chef range of $33,000 to $70,000.

Average Sous Chef Salary In Jupiter, FL

$45,000

What are the biggest employers of Sous Chefs in Jupiter, FL?

The biggest employers of Sous Chefs in Jupiter, FL are:
  1. Aramark
  2. Gecko Hospitality
  3. Bowlero
  4. Senior Lifestyle
  5. Watermarc Food Management Corp
  6. Prezzo Restaurant
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