Sous chef jobs in Key West, FL - 20 jobs

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor the quality of all food products and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with the Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three -meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food costs. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log -on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, seafood according to daily business. Requirements Education and Experience: Bachelor's degree in hospitality/culinary management. Strong organizational, analytical, verbal, and written communication skills. Supervisory experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Benefits TN Visa provided 57,000 USD Annual Gross Income Housing available w/rent of 1,100 USD Vacation and PTO after 1 year 401(K) Company Match after 6 months Flight from home city to USA

Job Description Lolita's Coastal Cocina, exciting new waterfront restaurant at Opal Key Resort & Marina, is looking for Sous Chefs to join our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company's mission. Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience a plus Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Full-time Description WE ARE Café Marquesa at The Marquesa Hotel is looking for a full time Sous Chef to join our Cafe Marquesa Team. We are an award-winning fine dining restaurant in the heart and charm of Old Town Key West. Café Marquesa features Contemporary American Cuisine with delightful Southern Cuisine influences that shine through every bite. Our chef selects the finest seafood, meats and produce to design the menu. Our team of talented chefs present innovative interpretations of classic dishes nightly. Café Marquesa also has a 6-course tasting menu available which does not disappoint. OUR CULTURE | Individual Distinction, Collective Soul The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun. A day in the life... Café Marquesa, a busy fine dining restaurant in Old Town Key West is ready to meet you with a rewarding career as a Sous Chef. Requirements You own this if you have… 1 + year(s) experience as a Sous Chef is required. Must be able to exert physical effort in lifting up to 50 pounds Push/Pull 50 + pounds Endure various physical movements throughout the work areas Remain in mobile and standing position for at least 8 hours throughout work shift Must be able to proficiently use computer and utilize Microsoft Office 365 Satisfactorily communicate with guests, management and co-workers to their understanding Ability to communicate effectively with guests and with other departments and interdepartmentally Must have positive attitude We've got you covered… Health Benefits Package-Medical/Dental/Vision/Employee Assistance Program offering support when you need it most Supplemental benefits to select such as Short-Term disability, Life Insurance, AD&D and Pet Insurance 401K plan with matching On Demand Pay- access to your pay before payday Paid Holidays/Personal/Vacation/Sick time Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts (nationwide) Career growth opportunities and Recognition Programs Nationwide team member discount program for theme parks (including Disney, Six Flags, Universal Studios, and more!) discounted MLB, NHL, NFL, concert tickets, and much more. *Certain benefits apply only to full time employment status and introductory eligibility period applies *Certain benefits apply only to full time employment status and introductory eligibility period applies Sounds like you? We look forward to reviewing your application and resume. At The Marquesa Hotel, we look for team members with a high amount of integrity with a positive and flexible mindset. Our properties are not a one-size-fits-all and neither are our people. At The Marquesa Hotel, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions - and we would love for you to share yours with the team! Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

The Sous Chef assists in leading daily culinary operations at Hawks Cay Resort, supporting the Executive Chef in delivering exceptional dining experiences across multiple outlets. This role ensures high standards of food quality, consistency, sanitation, and team leadership while embracing the resort's commitment to excellence, creativity, and guest satisfaction. Primary Responsibilities: Independently manages culinary personnel, specifically cooks and dishwashers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Responsible for all overall culinary labor management and costs. Responsible for kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc. Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process. Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. Complete employee performance reviews/evaluations as required. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. Develop creative, cost appropriate menu items based on market segments. Transcribe, test, and implement recipes and/or specials. Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. Responsible for inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. Work with various vendors, always striving for cost-effective high-quality products. Familiar with a variety of culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. Manage all holiday and special event culinary operations. Participate in constructive development of all holiday promotions and operational goals. Strive for creative revenue-generating event ideas to increase clientele and engage local repeat guests. Consistently work in different culinary stations daily, based on needs. Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements. Ensure proper operation/maintenance of all kitchen equipment and tools. Practice conscious knowledge of food allergies and safety in preparation. Lead by example through a clean and organized station and kitchen. Manage culinary budget and all F&B costs as they relate to the kitchen department. Intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed. Expedite food regularly, practicing and training for proper timing of food courses. Key Skills & Experience Required: Minimum of 3 years working in a culinary leadership position in a high volume full service restaurant Ability to create innovative, appropriate menu items for respective market Ability to multitask with strong time management and organizational skills Ability to complete administrative task as it relates to culinary operations, such as labor management, budgeting, inventory and invoice processing, employee management, etc. Ability to build strong, highly collaborative relationships Well familiar with outlook, word, and excel Strong analytical skills with attention to detail Strong written and verbal communication skills Ability to multitask in high-urgency situations while maintaining professionalism and hospitality Essential Functions of the Job: Ability to remain standing for up to 10 hours (100% of shift). Ability to remain in a standing or stationary position for up to 8 hours. Ability to regularly move and lift up to 50 lbs. Ability to walk the property and grounds frequently. Ability to lift items overhead. Ability to visibly survey property areas clearly. Ability to move up and down stairs frequently. Ability to remain bent over a sink or table for an extended period of time. Ability to bend and reach frequently and repetitively during a shift. Ability to use repetitive manual dexterity. Ability to move quickly based on guest needs. Ability to communicate and exchange accurate information effectively, often in a public forum. Ability to read, write, speak, and understand English. Ability to complete satisfactory background check. Qualifications: Culinary degree or equivalent professional experience preferred. Minimum 3-5 years of progressive culinary experience, including supervisory roles. Resort or high-volume, multi-outlet kitchen experience strongly preferred. Strong knowledge of cooking techniques, food safety, and kitchen operations. Ability to work flexible schedules, including weekends, holidays, and evenings. ServSafe certification or ability to obtain.

We are seeking a talented and visionary Executive Chef to lead our kitchen operations and inspire a team dedicated to providing top-tier dining experiences. In this key leadership role, you will ensure the highest quality of food preparation, set standards for kitchen operations, and maintain a culture of excellence, creativity, and safety. What You'll Do: Lead Culinary Excellence: Ensure that all food preparation, handling, and storage meet state health regulations, hotel standards, and our high culinary expectations. Master the Menu: Maintain complete knowledge of all menu items, ingredients, pricing, and beverage offerings-empowering your team to consistently deliver exceptional food and service. Develop & Mentor: Establish, train, and uphold culinary standards and safety procedures. Inspire and guide your kitchen team to perform at their highest potential. Financial Leadership: Collaborate with hotel leadership to set and achieve aggressive short- and long-term financial goals for the Food & Beverage Department, with a focus on cost controls and profitability. Manage & Develop Your Team: Oversee all hiring, training, scheduling, and performance management for kitchen staff. Foster an environment of teamwork, recognition, and professional growth. Guest Satisfaction: Ensure that every guest enjoys a memorable dining experience by maintaining high culinary standards and swiftly resolving any guest feedback or concerns. Kitchen Operations: Take full ownership of the kitchen's day-to-day operations, from food ordering and inventory to menu development and quality assurance. Proven Experience: At least 5 years in a senior culinary role, such as Executive Chef or Head Chef, with a track record of leadership and excellence in food production. Culinary Mastery: Comprehensive knowledge of kitchen operations, food safety, and quality standards. Familiarity with cost controls, inventory management, and menu development is essential. Leadership Skills: The ability to manage, train, and motivate a diverse team while ensuring top-notch performance and maintaining a positive work environment. Education & Certification: High school diploma or equivalent is required; formal culinary training or apprenticeship is strongly preferred. Safe food handling certification is a must. Communication: Strong communication skills to collaborate effectively with guests, staff, and management. Bilingual a Plus: Fluency in English and Spanish is a bonus. Detail-Oriented: Ability to interpret safety rules, procedure manuals, and B.E.O.'s, ensuring that kitchen operations always run smoothly and safely. Lead a kitchen that values innovation and creativity. You'll have the opportunity to shape the menu and culinary direction. You will be joining a group of passionate professionals dedicated to creating exceptional guest experiences. Competitive salary and bonus potential, along with excellent benefits We celebrate diversity and promote an inclusive, positive workplace culture where all team members are encouraged to thrive.

The Sous Chef assists in leading daily culinary operations at Hawks Cay Resort, supporting the Executive Chef in delivering exceptional dining experiences across multiple outlets. This role ensures high standards of food quality, consistency, sanitation, and team leadership while embracing the resort's commitment to excellence, creativity, and guest satisfaction. Primary Responsibilities: * Independently manages culinary personnel, specifically cooks and dishwashers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. * Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Responsible for all overall culinary labor management and costs. * Responsible for kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc. * Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process. * Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. * Complete employee performance reviews/evaluations as required. * Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. * Develop creative, cost appropriate menu items based on market segments. Transcribe, test, and implement recipes and/or specials. * Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. * During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. * Responsible for inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. * Work with various vendors, always striving for cost-effective high-quality products. * Familiar with a variety of culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. * Manage all holiday and special event culinary operations. Participate in constructive development of all holiday promotions and operational goals. Strive for creative revenue-generating event ideas to increase clientele and engage local repeat guests. * Consistently work in different culinary stations daily, based on needs. * Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements. * Ensure proper operation/maintenance of all kitchen equipment and tools. * Practice conscious knowledge of food allergies and safety in preparation. * Lead by example through a clean and organized station and kitchen. * Manage culinary budget and all F&B costs as they relate to the kitchen department. * Intentional guest engagement through "touching tables" and ensuring guest satisfaction when needed. * Expedite food regularly, practicing and training for proper timing of food courses. Key Skills & Experience Required: * Minimum of 3 years working in a culinary leadership position in a high volume full service restaurant * Ability to create innovative, appropriate menu items for respective market * Ability to multitask with strong time management and organizational skills * Ability to complete administrative task as it relates to culinary operations, such as labor management, budgeting, inventory and invoice processing, employee management, etc. * Ability to build strong, highly collaborative relationships * Well familiar with outlook, word, and excel * Strong analytical skills with attention to detail * Strong written and verbal communication skills * Ability to multitask in high-urgency situations while maintaining professionalism and hospitality Essential Functions of the Job: * Ability to remain standing for up to 10 hours (100% of shift). * Ability to remain in a standing or stationary position for up to 8 hours. * Ability to regularly move and lift up to 50 lbs. * Ability to walk the property and grounds frequently. * Ability to lift items overhead. * Ability to visibly survey property areas clearly. * Ability to move up and down stairs frequently. * Ability to remain bent over a sink or table for an extended period of time. * Ability to bend and reach frequently and repetitively during a shift. * Ability to use repetitive manual dexterity. * Ability to move quickly based on guest needs. * Ability to communicate and exchange accurate information effectively, often in a public forum. * Ability to read, write, speak, and understand English. * Ability to complete satisfactory background check. Qualifications: * Culinary degree or equivalent professional experience preferred. * Minimum 3-5 years of progressive culinary experience, including supervisory roles. * Resort or high-volume, multi-outlet kitchen experience strongly preferred. * Strong knowledge of cooking techniques, food safety, and kitchen operations. * Ability to work flexible schedules, including weekends, holidays, and evenings. * ServSafe certification or ability to obtain.

Isla Bella Beach Resort combines unparalleled luxury with the authentic charm of the Florida Keys to create an oceanfront destination like no other. Nestled on 24 acres in Marathon, this 199-room resort blends modern elegance with the natural beauty of a mile-long private beach and vibrant marine surroundings. With a focus on exceptional guest experiences, Isla Bella offers world-class dining, a full-service spa, and a marina for thrilling water adventures, all designed to capture the laid-back yet sophisticated spirit of the Keys. DUTIES & FUNCTIONS (See physical requirements section for more information) * Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals. * Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. * Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently. * Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. * Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage. * Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality. * Establish presentation technique and quality standards for the kitchen. * Estimate food consumption and demand and order supplies, food, and ingredients accordingly. * Monitor, control and manage kitchen costs and expenses according to the budget. * Ensure knowledge of menu and all food products. * Ensure proper equipment operation/maintenance. * Manage loss prevention and security of inventory and food items. * Cook selected items or for select occasions as needed. * Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. * Assist catering sales on all special menus and price structures. General Requirements: * MUST BE WITHIN DRIVING DISTANCE OF KEY WEST/LOCAL CANDIDATE! We do NOT have any employee housing!! * Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills. * Must be able to speak, read, write and communicate in English to adequately perform the duties of the job. * Extensive knowledge of Food and Beverage service standards. * Strong leadership skills to rally and motivate kitchen staff. * Outstanding organizational and time management skills. * Must be detail-oriented in reviewing final food products and general management of the kitchen. * Ability to multitask, prioritize and delegate daily workload. * Must be energetic and able to work in a fast-paced environment. * Must be able to show initiative, including anticipating guest or operational needs. * Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag. * Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations. * High School diploma/GED or equivalent education/experience required. * A degree in Culinary Management or Hospitality Management preferred * 3+ years of culinary experience in a full-service hotel environment. * Food Handler/Safe Serv certification is required. * Applicable state certifications and brand training as required. * Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems. Full-time employees are eligible for company benefits including PTO, medical, vision, and dental insurance, and 401K with employer match.

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Job Description We are looking to add an Executive Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company's mission. Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all sous chefs, line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all sous chefs and hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience a plus Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Job Description$19.00/hr. Great benefits - health, dental, vision, life, 401K, paid vacation, holidays, birthdays, anniversary and much more......! Role and Responsibilities Assists Cooks and Managers with a variety of tasks including but not limited to, station set-up, washing, portioning, boning, slicing, dicing meats and vegetables, and sandwich/salad/side production following the Brands specifications in a timely manner while maintaining the safety, sanitation and security of the kitchen and equipment. Works in assigned restaurant location as determined by management. Responsibilities: Prepares ingredients for cooking, including portioning, washing, chopping, and storing according to MCA and Brand specifications and restaurant directions Follows recipes to ensure consistency and quality standards Follows prep par lists and prioritizes production to avoid product run outs Receives, labels, dates, rotates, and refrigerates all products to ensue freshness and control waste Discards and tracks all expired product on approved waste sheet Cleans and maintains prep area (utensils, prep table, prep sinks, equipment, floors, walls, and any back of the house area, etc.) Washes, peels, cuts, slices, dices, and portions specific food and menu items in accordance with established par levels Produces mass amounts of foods to be packaged, dated, and labeled for retail sale in market areas (Sandwiches, wraps, salads, sides, snack boxes, yogurts, etc.) Check and ensure correctness of the temperatures of appliances and food and maintain required logs Notify a manager if a product does not meet specifications Communicates any product run outs, equipment issues, and quality and service issues to the MOD and chef immediately Completes prep list in accordance with specifications Completes assigned tasks according to specifications and preset time limits Aid in moving and installation of beer, wine, and cocktail kegs Complete safety training and certifications Follows all company safety, sanitation and security policies and procedures Properly uses personal protective equipment Report maintenance needs, accidents, injuries, and unsafe working conditions to a MOD immediately Maintain confidentiality of proprietary information Maintain and care for company equipment according to instruction and manufacturer requirements Welcome and acknowledge guests according to company standards, when applicable, and assists guests as needed Communicate with others using clear, respectful, and professional language Develop and maintain positive working relationships with others and work toward the goal of customer satisfaction Ensure adherence to quality expectations and standards Clean, sanitize, and organize all kitchen areas, walk-in coolers, reach-ins, and all storage areas according to MCA and Brand specifications Assists other crewmembers as needed; is aware of and alerts other crewmembers of customers' needs Maintains knowledge of airport, terminal, and restaurants; offers information, recommendations, MCA and Brand history, etc. Maintains a clean, neat, well-groomed appearance and adheres to all uniform and appearance guidelines Sweeps and mops as needed Performs additional responsibilities, although not detailed, as requested by the chef or MOD at any time Qualifications Demonstrated pleasant attitude and energy Professional demeanor, appearance, and communication skills in accordance with restaurant guidelines Demonstrated knowledge of professional cooking and knife handling skills Prior prep or production experience in a similar concept or restaurant preferred Demonstrated knowledge of and certification within 90 days for all required local, state, and federal health, safety, and sanitation laws Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, dish machine, etc. Ability to take direction and work in a team environment Ability to multi-task and work calmly and effectively under pressure in a fast-paced environment Problem solving and organizational skills Adherence to MCA and Airport Knife Handling Policy Ability to stand and exert fast paced mobility for entire shift Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly Effective and professional oral communication skills Demonstrated ability to learn food and beverage knowledge and participate in training as required Ability to read menu offerings, work procedures, recipes, safety procedures, and operating directions Ability to maintain a safe and clean production area Knowledge and adherence to MCA policies and procedures Knowledge and adherence to all airport rules and regulations Commitment to service of customers, staff, co-workers, and management High integrity and honesty, Work Ethic, passion, and commitment Ability to work scheduled hours, including weekdays, weekends, and holidays Follow through and dependability Knowledge and commitment to safety and food sanitation Powered by JazzHR xLOLYj59P5

Chef Storyteller The Chef Storyteller presents an entertaining cooking demonstration in front of a live audience. The Chef Storyteller plays a crucial role in ensuring that the Key West Cooking Show (KWCS) culinary standards are upheld; the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. The Chef Storyteller is a key player in supporting the KWCS senior leadership in upholding all brand standards and core values while meeting or exceeding KWCS business objectives. Employee Benefits Competitive pay and paid training: $25 per hour All FT Employees are eligible for paid vacation time, as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: paid sick time, 401K plan with company matching*, fun and upbeat work environment with various award and recognition celebrations throughout the year, First Stop Health - 24 hr. access to doctor by phone or computer for employee and their dependents (Employer pays 100%), discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Charleston, Key West, Nashville, San Antonio, San Diego, St. Augustine, Savannah, and Washington, DC since 1980! Start your new Career with Us Today! Essential Functions Showcase various cooking techniques, present dishes, and educate the audience on different cooking styles, ingredients, and flavors in front of a live audience while entertaining them. Follow the script and stage directions to give an entertaining cooking demonstration from beginning to end. The demonstration may include using audio and video equipment. Support and assist in the preparation and design of all food demonstrations. Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards. Required Knowledge, Skills, and Abilities Ability to work independently over long periods of time and in groups within the scope of established rules and regulations. Must possess strong communication and listening skills, excellent speaking, reading, and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively present information in one-on-one and group situations to media, customers, clients, partners, and other employees of the organization. Keen sense of newsworthiness. Storyboarding experience: understanding the effectiveness and appropriateness of story assets Qualifications Minimum 3 years of experience in the hospitality industry inclusive of restaurant culinary operations Possess all local food management and safety certifications Multiple language abilities a plus, fluency in English required. Other Requirements Must pass pre-employment background check and substance abuse testing Have a passion for helping people and make their Key West experience a memorable one. Maintain necessary mandated food and drink certifications.

Duties (NOT ALL INCLUSIVE): Prepare and portion ingredients according to established recipes and standards. Maintain a clean and organized workspace, ensuring all tools and equipment are properly stored. Follow food safety guidelines and standards to uphold the highest quality of food preparation. Support the kitchen team by assisting with various tasks, including washing and chopping vegetables, marinating meats, and assembling ingredients. Work efficiently to meet production schedules and ensure timely delivery of prepared items to other kitchen stations. Collaborate with other kitchen staff to coordinate tasks and maintain a smooth workflow. Adhere to all kitchen procedures, including sanitation guidelines, safety protocols, and portion control. Other duties as assigned. Qualifications Minimum Qualifications: High School Diploma or its' equivalent from an accredited institution (Preferred) Previous experience in a kitchen prep role or similar position is a PLUS Knowledge, Skills, and Abilities: Must be able to walk on various types of surfaces including rough terrain, sitting, standing, maintaining balance, on the beach, and in the water, and working alone. Must be able to work various work settings such as exposure to sunlight and outside temperature. Must be able to lift 50lbs. Ability to establish and maintain effective working relationships with all persons contacted during the work. Ability to read, interpret, and apply regulations and safe practices. Ability to operate assigned equipment, read and interpret documents. Ability to speak and write clearly and concisely. Must be able to operate with little or no supervision. Must be willing to work holidays, nights, and weekends. Must have strong interpersonal skills and positive attitude. Team player, positive and enthusiastic attitude.

Lolita's Coastal Cocina, exciting new waterfront restaurant at Opal Key Resort & Marina, is looking for Sous Chefs to join our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company's mission. Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience a plus Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

About Isla Bella Beach Resort Isla Bella Beach Resort combines unparalleled luxury with the authentic charm of the Florida Keys to create an oceanfront destination like no other. Nestled on 24 acres in Marathon, this 199-room resort blends modern elegance with the natural beauty of a mile-long private beach and vibrant marine surroundings. With a focus on exceptional guest experiences, Isla Bella offers world-class dining, a full-service spa, and a marina for thrilling water adventures, all designed to capture the laid-back yet sophisticated spirit of the Keys. DUTIES & FUNCTIONS (See physical requirements section for more information) Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals. Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently. Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage. Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality. Establish presentation technique and quality standards for the kitchen. Estimate food consumption and demand and order supplies, food, and ingredients accordingly. Monitor, control and manage kitchen costs and expenses according to the budget. Ensure knowledge of menu and all food products. Ensure proper equipment operation/maintenance. Manage loss prevention and security of inventory and food items. Cook selected items or for select occasions as needed. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Assist catering sales on all special menus and price structures. General Requirements: MUST BE WITHIN DRIVING DISTANCE OF KEY WEST/LOCAL CANDIDATE! We do NOT have any employee housing!! Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills. Must be able to speak, read, write and communicate in English to adequately perform the duties of the job. Extensive knowledge of Food and Beverage service standards. Strong leadership skills to rally and motivate kitchen staff. Outstanding organizational and time management skills. Must be detail-oriented in reviewing final food products and general management of the kitchen. Ability to multitask, prioritize and delegate daily workload. Must be energetic and able to work in a fast-paced environment. Must be able to show initiative, including anticipating guest or operational needs. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag. Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations. High School diploma/GED or equivalent education/experience required. A degree in Culinary Management or Hospitality Management preferred 3+ years of culinary experience in a full-service hotel environment. Food Handler/Safe Serv certification is required. Applicable state certifications and brand training as required. Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems. Full-time employees are eligible for company benefits including PTO, medical, vision, and dental insurance, and 401K with employer match.

About Isla Bella Beach Resort Isla Bella Beach Resort combines unparalleled luxury with the authentic charm of the Florida Keys to create an oceanfront destination like no other. Nestled on 24 acres in Marathon, this 199-room resort blends modern elegance with the natural beauty of a mile-long private beach and vibrant marine surroundings. With a focus on exceptional guest experiences, Isla Bella offers world-class dining, a full-service spa, and a marina for thrilling water adventures, all designed to capture the laid-back yet sophisticated spirit of the Keys. DUTIES & FUNCTIONS (See physical requirements section for more information) * Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals. * Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. * Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently. * Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. * Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage. * Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality. * Establish presentation technique and quality standards for the kitchen. * Estimate food consumption and demand and order supplies, food, and ingredients accordingly. * Monitor, control and manage kitchen costs and expenses according to the budget. * Ensure knowledge of menu and all food products. * Ensure proper equipment operation/maintenance. * Manage loss prevention and security of inventory and food items. * Cook selected items or for select occasions as needed. * Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. * Assist catering sales on all special menus and price structures. General Requirements: * MUST BE WITHIN DRIVING DISTANCE OF KEY WEST/LOCAL CANDIDATE! We do NOT have any employee housing!! * Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills. * Must be able to speak, read, write and communicate in English to adequately perform the duties of the job. * Extensive knowledge of Food and Beverage service standards. * Strong leadership skills to rally and motivate kitchen staff. * Outstanding organizational and time management skills. * Must be detail-oriented in reviewing final food products and general management of the kitchen. * Ability to multitask, prioritize and delegate daily workload. * Must be energetic and able to work in a fast-paced environment. * Must be able to show initiative, including anticipating guest or operational needs. * Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag. * Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations. * High School diploma/GED or equivalent education/experience required. * A degree in Culinary Management or Hospitality Management preferred * 3+ years of culinary experience in a full-service hotel environment. * Food Handler/Safe Serv certification is required. * Applicable state certifications and brand training as required. * Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems. Full-time employees are eligible for company benefits including PTO, medical, vision, and dental insurance, and 401K with employer match.

We are looking to add an Executive Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company's mission. Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all sous chefs, line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all sous chefs and hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience a plus Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

$19.00/hr. Great benefits - health, dental, vision, life, 401K, paid vacation, holidays, birthdays, anniversary and much more......! Role and Responsibilities Position Summary: Assists Cooks and Managers with a variety of tasks including but not limited to, station set-up, washing, portioning, boning, slicing, dicing meats and vegetables, and sandwich/salad/side production following the Brands specifications in a timely manner while maintaining the safety, sanitation and security of the kitchen and equipment. Works in assigned restaurant location as determined by management. Responsibilities: Prepares ingredients for cooking, including portioning, washing, chopping, and storing according to MCA and Brand specifications and restaurant directions Follows recipes to ensure consistency and quality standards Follows prep par lists and prioritizes production to avoid product run outs Receives, labels, dates, rotates, and refrigerates all products to ensue freshness and control waste Discards and tracks all expired product on approved waste sheet Cleans and maintains prep area (utensils, prep table, prep sinks, equipment, floors, walls, and any back of the house area, etc.) Washes, peels, cuts, slices, dices, and portions specific food and menu items in accordance with established par levels Produces mass amounts of foods to be packaged, dated, and labeled for retail sale in market areas (Sandwiches, wraps, salads, sides, snack boxes, yogurts, etc.) Check and ensure correctness of the temperatures of appliances and food and maintain required logs Notify a manager if a product does not meet specifications Communicates any product run outs, equipment issues, and quality and service issues to the MOD and chef immediately Completes prep list in accordance with specifications Completes assigned tasks according to specifications and preset time limits Aid in moving and installation of beer, wine, and cocktail kegs Complete safety training and certifications Follows all company safety, sanitation and security policies and procedures Properly uses personal protective equipment Report maintenance needs, accidents, injuries, and unsafe working conditions to a MOD immediately Maintain confidentiality of proprietary information Maintain and care for company equipment according to instruction and manufacturer requirements Welcome and acknowledge guests according to company standards, when applicable, and assists guests as needed Communicate with others using clear, respectful, and professional language Develop and maintain positive working relationships with others and work toward the goal of customer satisfaction Ensure adherence to quality expectations and standards Clean, sanitize, and organize all kitchen areas, walk-in coolers, reach-ins, and all storage areas according to MCA and Brand specifications Assists other crewmembers as needed; is aware of and alerts other crewmembers of customers' needs Maintains knowledge of airport, terminal, and restaurants; offers information, recommendations, MCA and Brand history, etc. Maintains a clean, neat, well-groomed appearance and adheres to all uniform and appearance guidelines Sweeps and mops as needed Performs additional responsibilities, although not detailed, as requested by the chef or MOD at any time Qualifications Demonstrated pleasant attitude and energy Professional demeanor, appearance, and communication skills in accordance with restaurant guidelines Demonstrated knowledge of professional cooking and knife handling skills Prior prep or production experience in a similar concept or restaurant preferred Demonstrated knowledge of and certification within 90 days for all required local, state, and federal health, safety, and sanitation laws Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, dish machine, etc. Ability to take direction and work in a team environment Ability to multi-task and work calmly and effectively under pressure in a fast-paced environment Problem solving and organizational skills Adherence to MCA and Airport Knife Handling Policy Ability to stand and exert fast paced mobility for entire shift Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly Effective and professional oral communication skills Demonstrated ability to learn food and beverage knowledge and participate in training as required Ability to read menu offerings, work procedures, recipes, safety procedures, and operating directions Ability to maintain a safe and clean production area Knowledge and adherence to MCA policies and procedures Knowledge and adherence to all airport rules and regulations Commitment to service of customers, staff, co-workers, and management High integrity and honesty, Work Ethic, passion, and commitment Ability to work scheduled hours, including weekdays, weekends, and holidays Follow through and dependability Knowledge and commitment to safety and food sanitation

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high -quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food products and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Ensure compliance with SOP's in all outlets. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three -meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log -on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Requirements Bachelor's degree in culinary management. Strong organizational, analytical, verbal, and written communication skills. Supervisory experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Benefits TN Visa provided 15% bonus Housing options available, including single or double occupancy. $850/month for double and $1,750 -$1,950/month for single, covering all utilities and WIFI. Vacation and PTO after 1 year 401(K) Company Match after 6 months Insurance Plans Flight from home city to USA