Sous chef jobs in Melbourne, FL - 159 jobs

COMPETITIVE PAY: $16-18/PER HOUR (+ TIPS $$$) ***SKILLS ASSESSMENT CONDUCTED DURING THE INTERVIEW!*** ***Now Hiring Wok Chefs for BENTO*** PERKS OF JOINING OUR TEAM: Competitive pay FREE meals FREE uniforms Paid sick leave Flexible scheduling Learn new skills - fire it up on the wok or roll sushi like a pro Professional career development Growth opportunities (65% of our current managers started as team members!) Health, dental, & vision insurance Both full-time and part-time opportunities YOUR TASKS: Cook menu items to order and within specified time Comply with Bento's quality standards and national food safety standards Proper handling of kitchen equipment and appliances Clean and sanitize work areas during and after shifts Restock, log and discard product appropriately Assist fellow team members with tasks whenever able ? WHO WE ARE: BENTO serves creative and delicious pan-Asian cuisine in a fast and friendly environment. Since 2002, we've specialized in tasty sushi rolls, bowls, Bento boxes and boba teas. Are you the next to join the Bento fam? REQUIREMENTS: 2+ years prior wok experience highly preferred (Skills assessment conducted during the interview) Must be 18 or older Commitment to continuous learning and growth Able to remain calm and communicate effectively during stressful situations Able to hear, see and speak Maintain a clean and professional appearance Able to stand or walk up to eight hours at a time Able to lift a minimum of 50 lbs.

Executive Chef to $110k - Orlando, FL Are you a passionate culinary leader seeking to orchestrate unforgettable dining experiences at a thriving resort in the heart of Orlando? Do you possess the vision to elevate three distinct restaurant concepts, from fine dining to family-friendly fare and a vibrant sports bar? If so, we invite you to explore this exciting opportunity! About the Role: As our Executive Chef, you will spearhead all culinary operations across our three unique restaurants: Fine Dining Concept: Captivate discerning palates with innovative, high-end cuisine that reflects the latest culinary trends and showcases fresh, seasonal ingredients. Family Casual Concept: Create a welcoming atmosphere and provide families with delicious, approachable food that caters to all ages and tastes. Sports Bar Concept: Ignite the excitement with crowd-pleasing dishes and snacks perfect for game day or casual gatherings. Responsibilities: Lead and mentor a talented team of chefs and culinary staff, fostering a positive and collaborative work environment. Develop and implement seasonal menus that align with each restaurant's concept and budget. Manage food costs and inventory, ensuring efficient operations and profitability. Design and execute special menus for events and catering needs. Maintain high standards for food quality, hygiene, and safety. Collaborate with other departments, such as marketing and sales, to promote the resort's dining experiences. Stay current with culinary trends and attend industry events to continually refine your skills and knowledge. Qualifications: 10+ years of culinary experience, including leadership roles in diverse restaurant settings. Proven track record of success in menu development, food cost control, and team leadership. Strong culinary skills and knowledge of various cooking techniques. Passion for creating exceptional dining experiences and exceeding guest expectations. Excellent communication, interpersonal, and leadership skills. Ability to work independently and manage multiple priorities effectively. Experience with resort operations and hospitality industry preferred. Benefits: Competitive salary range: $85,000 - $110,000 annually Comprehensive benefits package, including health insurance, dental, vision, and paid time off Opportunity to work in a dynamic and creative environment Be part of a passionate team dedicated to providing exceptional guest experiences Enjoy the perks of working at a world-renowned resort in Orlando, FL How to Apply: Please submit your resume and cover letter via the online application portal. We look forward to hearing from you! Disclaimer: RecruitKick is an equal opportunity employer and does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. During our recruiting process, we may contact you about positions we feel are a good fit for you or contact you via SMS text message. By clicking to submit your application, RecruitKick has your consent to communicate via SMS text message moving forward.

As the Food Service Executive Chef, you will manage menu creation, all food preparations, kitchen cleaning and local national staff. Have a knowledge of diverse cooking techniques, i.e., Mexican, Italian etc. Prepare entrees and supervise preparation of side dishes and garnishments for all shifts. Cook or otherwise prepare food according to recipe. Cut, trim, and bone meats, poultry and fish for cooking. Estimate food consumption, and requisition or purchase food items. Receive and examine food items and supplies to ensure quality and quantity meet established standards and specifications. Must be able to work within a budget and make menu changes to stay within targeted guidelines. Select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Portion cooked foods, or give instructions to workers as to size of portions and methods of garnishing EDUCATION & EXPERIENCE: High School diploma or equivalent and completion of an accredited culinary course. 5 to 7 years of related experience. Private Sector Chefs highly desired. Consideration will be given to relevant professional experience commensurate with assignment. ServSafe Certification KNOWLEDGE & SKILLS: Full Knowledge of the job. Substantial acquaintance with and understanding of general aspects of the job with a broad understanding of the detailed aspects of the job. Candidate will also need to be familiar with Microsoft Office and knowledgeable of MS Word and MS Excel. SECURITY CLEARANCE: Active Secret Required Intrepid Acquisition Holdings, LLC ****************** Intrepid Acquisition Holdings, LLC. (IAH), is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. IAH provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations. As a world-class leader in providing seasoned program management, IAH leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges. Intrepid Acquisition Holdings, LLC. (“IAH” and/or “Company”) and its affiliates, including but not limited to IAP World Services, Inc., Readiness Management Support L.C., JPATS Logistics Services, LLC., and subsidiaries is an EOE, including disability/vets. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

Job DescriptionHotel Executive Chef - Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Job DescriptionPosition Description: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand. For over 30 years, Caf Tu Tu Tango has been a must-visit landmark of Orlandos International Drive. Celebrate the fusion of art and cuisine with our vibrant collection of shareable small plates inspired by global flavors.Cafe Tu Tu Tango in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to: Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organizations talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management. Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant. Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within. Adept at creating a culture of accountability, empowerment, and service excellence. Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling. Knowledgeable of health, safety, and compliance regulations for upscale dining environments. Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented. Key Attributes: Energetic, polished, articulate, and professional demeanor. Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation. Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus. 401K (after a year of working at least 1000 hours). Free Health Insurance (after 6 months, averaging 30+ hours/week) Life Insurance Vision & Dental Insurance Complimentary dining privileges at any of our ARP locations. Opportunity for personal and professional growth. $85,000.00 - $95,000.00 Annually

The Cook prepares food that meets current federal, state, and local standards, guidelines, and regulations by following established policies and procedures. He or she ensures that safe and high quality food service is provided at all times. The ideal candidate for this position has a high school diploma or high school equivalency diploma, two years of experience in a high-volume kitchen environment, and has a current Safe Food Handler certificate. He or she has the physical stamina to perform all the requirements of this position and can work a flexible schedule. Fluent English speaking and writing skills, good time management skills, and professional dress, speech, and behavior are all required for this position. Responsibilities: -Prepares food items to order following established recipes and maintaining the highest standards of cleanliness and food safety -Follows safety and sanitation rules and practices -Restocks food supplies and takes inventory when required -Prepares and serves food in accordance with the weekly menus -Always wear a hairnet and gloves while preparing food -Provides assistance to teachers for food and cooking experiences they may wish -Maintains the stock rotation of all food to plan for the classrooms -Prepares and serves refreshments for parent nights & staff meetings -Aware of children with allergies -Delivers water jugs daily to the classrooms and cleans water jugs daily -Cleans all appliances, equipment, utensils, store rooms and floors daily -Prepares bagged lunches for any scheduled field trips -Delivers food to infant and toddler classrooms -Keeps abreast of new legislation Keeps up to date with the food managers certificate -Records the temperatures of the fridge and freezer -Cleans and mops the kitchen and cafeteria -Performs other duties as assigned Qualifications: -Must be at least 18 years old -High school diploma or high school equivalency diploma required -Must provide all medical records, abuse clearance, criminal records check, fingerprints, diploma, and any other forms that are required by the state regulatory agency -Able to lift fifty pounds, sit on the floor and interact with children -Must show evidence of emotional maturity and stability, which demonstrates the ability to show good judgment in handling crises -Must be an experienced cook and possess a knowledge of basic principles of good nutrition -Must maintain a food manager's certificate -Must have high standards of cleanliness -Must maintain CPR, First Aid, bloodborne pathogens, and fire extinguisher certifications -Must maintain child abuse and neglect certifications -Must maintain TB test or note of good health Related keywords: cook, restaurant, food service, hiring immediately Job Type: Full-time Shift availability: Day Shift (Preferred) Ability to Commute: Melbourne, FL (Viera) (In-person required)

🛂 Visa Sponsorship Available Are you a Michelin-trained Sous Chef or Senior Chef looking to step up into an Executive Chef role? This is your opportunity to lead a Michelin-aspirant Indian fine dining concept in Orlando, FL, and bring Indian cuisine to the global stage. We are seeking a culinary innovator with a proven track record in high-end Indian cuisine, who is ready to take the next step in their career. The right candidate will bring creativity, leadership, and excellence to craft a Michelin-worthy dining experience. ✅ Experience: Michelin-starred restaurant or fine dining background required ✅ Leadership: Ready to take charge and build a high-performance team ✅ Creativity: Passion for elevating Indian cuisine with modern techniques ✅ Visa Support: Sponsorship available for the right candidate

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Orlando. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

As the Executive Sous Chef, you will be responsible for overseeing the day-to-day culinary operations, managing kitchen staff, and ensuring the consistent delivery of high-quality dishes. Collaborating with the Vice President of Culinary & Director of Operations, you will contribute to menu development, maintain food safety standards, and inspire the team to exceed culinary expectations. A key responsibility will be mentoring, training and coaching staff (line cooks, prep cooks, etc.). Key Responsibilities: Menu Development: Work closely with the VP of Culinary to create/execute innovative and appealing menus that align with our culinary vision and meet customer preferences. Kitchen Management: Supervise and lead kitchen staff, ensuring a positive and efficient work environment. Manage daily operations, including food preparation, cooking, presentation and scheduling of the team. Quality Control: Maintain high standards of food quality, consistency, and presentation. Conduct daily inspections, walk throughs and tastings to uphold our culinary standards and recipes, Staff Training: Hire, train, mentor, and develop kitchen staff to enhance their culinary skills and foster a collaborative and high-performance kitchen team. Inventory Management: Oversee inventory levels, order supplies, and manage stock rotation to minimize waste and ensure the availability of fresh ingredients. Cost Control: Work with the Director of Operations to control food and labor costs while maximizing profitability. Implement cost-effective measures without compromising quality. Compliance: Ensure compliance with health and safety regulations, sanitation guidelines, and company policies. Uphold the highest standards of cleanliness and organization in the kitchen. Collaboration: Collaborate with other departments, including front-of-house staff, to ensure seamless communication and a coordinated approach to customer satisfaction. Event Coordination: Contribute to the planning, organization, and execution of special events, private functions, and catering opportunities. Qualifications: Experience as a Chef de Cuisine or Executive Sous Chef in a high-volume restaurant or hotel. Three years of management experience required. Experience with back of house administrative systems Culinary degree or equivalent certification Strong leadership and organizational skills. Creative flair and passion for culinary arts. In-depth knowledge of diverse cuisines and cooking techniques. Excellent communication and interpersonal abilities. Ability to thrive in a fast-paced, dynamic environment Familiarity with industry best practices and current culinary trends. Requirements of the position: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team! Executive Sous Chef At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals in a wide variety of roles. Join us and play an important part on our incredible team! What you get to do: * Responsible for food cost and recipe management. * Responsible for producing a cost-effective, high-quality product in all locations. The Chef reports to the Executive Chef and must maintain a cooperating relationship with the F&B Director and other heads of departments. * Leads menu planning and seasonal food items. * Responsible for food inventories in-Park and in the warehouse. * Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager. * Responsible for training of new cooks in collaboration with the Sous Chef. * Involved in Event menu planning & execution. * Responsible for Food & Beverage safety standards and protocols. * Responsible for training and development of staff. * Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. * Accountable for overall food cost and food inventory levels along with food safety protocols and cleanliness. * Project a positive and motivated attitude amongst all associates. * Ensure that all culinary operations manuals are prepared and updated. * Delegate responsibilities to subordinates as required. * Coach and counsel employees in a timely manner and in accordance with Company policy. Identify strengths and weaknesses and provide feedback to the individual. * Interview and select a suitable culinary team. * Promotes Health & Safety in the workplace and ensures all local health regulations are met. * Able to make recommendations to the Executive Chef regarding succession planning. * Communicate professionally and effectively with Ambassadors, Vendors and our Guests. * Perform other duties as assigned. * Occasionally assist other locations and areas in the park as needed. What it takes to succeed: * Must have a minimum of 2 years as a Sous Chef or equivalent experience in a high-volume atmosphere * Must be experienced in Inventory management control * Must have Advanced knowledge of Food & Safety standards and protocols * Experience as a Sous Chef managing multiple outlets * Advanced experience in running a Culinary "Back-of-house" P&L * Experience as a Sous Chef in a Theme Park or Amusement park atmosphere * Kitchen experience required * Must possess, or be able to pass, NRA Serve Safe Manager Certification * Ability to obtain ACF (American Culinary Federation) Certification at the CCC level * Must be at least 18 years of age * Excellent communication skills * Proficient in all Microsoft Office applications * Ability to read and interpret documents * Ability to write routine reports and correspondence * Ability to speak effectively before groups of customers or team members * Industry knowledge of product buying throughout the year * Must have advanced knowledge of Food Cost & Inventory Management * Must have advanced knowledge of menu planning and engineering * Must have advanced knowledge of Inventory management control * Must have advanced knowledge of Culinary Food & Safety Protocols * Must have intermediate knowledge of Microsoft programs such as Excel and Outlook * Multi-Tasking- Must be able to multi-task at a basic level * Time Management - managing one's own time and adhering to the time and attendance policy * Speaking - talking to others to convey information effectively. * Listening - anticipating guests' needs and listening to their requests * Writing - Must have the ability to write down orders and place them in the POS system * Flexibility- The ability to execute other duties as requested by management. * Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. * Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. * Teamwork- Required to work as a team and distribute reservations fairly * Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. * Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. * Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. The perks of the position: * Paid Floating Holidays * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEA WORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY, OR COVERED VETERAN STATUS. The perks of the position: * Paid Time Off * Complimentary Park Tickets and Passes * Park Discounts on Food and Merchandise * Medical, Dental, and Vision Insurance * 401K Retirement plan * Voluntary Insurance * Life Insurance * Disability Benefits * Tuition Reimbursement * Dependent and Health Care Flexible Spending Accounts * Employee Assistance Program * Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this upscale-service restaurant management position in Orlando, FL As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Six Day Work Week, Dinner only. Limited hours Attainable Bonus Program $80K - $90K Salary Equal Opportunity Employer Relocation available Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Executive Chef - Fast-Growing, High-Energy Concept Are you a culinary leader with a passion for great food and building powerhouse teams? We're searching for an Executive Chef to take the helm in our kitchen, drive excellence, and help shape the future of our growing brand. What's in it for you: Competitive pay + health benefits PTO + employee discounts (6) paid holidays Annual 2k dining allowance Huge growth potential with a thriving brand An elevated, team-focused culture What you'll do: Lead all kitchen operations with creativity, precision, and consistency Recruit, train, and mentor BOH staff to perform at their best Uphold the highest standards of food quality, presentation, and safety Manage inventory, ordering, and food cost controls Collaborate with leadership to develop menus and drive innovation Create an energized, positive kitchen culture where teamwork thrives What we're looking for: 3-5+ years in a senior culinary leadership role (Executive Chef, CDC, Multi-unit Chef, etc.) Proven success leading high-volume kitchens Strong management and coaching skills with a hands-on leadership style Deep passion for food, creativity, and delivering unforgettable dining experiences Flexible schedule (nights, weekends, holidays) As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Job DescriptionWHO WE ARE Level99 is a real-world gaming venue designed for adults, featuring over 50 mental and physical challenges in artistic environments. Games range from ninja warrior obstacle course style challenges to mental logic puzzles, and everything in between. Each challenge is quick-just 1 to 4 minutes-and Players can do the same room over and over again, or they can move on to something new. Like a video game, Players earn rewards, climb the leaderboard, and make progress - each time a Player comes back, the game remembers where they left off. Alongside the games, Level99 offers a full-service bar and award-winning restaurant - featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, and is opening in West Hartford, CT, Disney Springs, FL, and King of Prussia, PA. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit *************** for more details. Level99 Disney Springs, FL - coming soon! OVERVIEW The Chef de Cuisine is the culinary leader of the Level99 food & beverage operation, leading the charge with both our team members and all elements of menu execution. You will be responsible for all food service operations, dedicated to delivering our elevated product offering in a positive, authentic, and inspiring environment for both guests and team members. The Chef de Cuisine role is hands-on, in the trenches, to drive overall venue quality, standards and performance. The Chef de Cuisine has a unique role, reporting both to the venue Director of Operations, as well as our external F&B Exec leadership team. RESPONSIBILITIES Demonstrates complete ownership and comprehensive oversight of all aspects of kitchen operations across taproom, beer ball and events. Has primary accountability for food cost, kitchen labor and associated P&L line items. Holds day-to-day operating responsibility for the food quality, kitchen team performance & culture, execution and operations. Works hand-in-hand with the Director of Operations and Assistant Director of Operations to create a consistent overall guest service and food product offering, making profit maximizing decisions for Level99 as a whole (and not the F&B component in isolation). Prioritizes guest experience, allocating resources and bringing wise and timely decision making to bear to put our guests first, “meeting them where they are”. Continually evaluates the unique guest experience, in line with both the entertainment experience and food & beverage experience, offering strategic direction with how to optimize food execution. Models authentic, warm, approachable, and humble interpersonal interactions and instills best-in-class service in the team. Oversees a culinary management team impacting food, beverage, events + guest experience, with proactive and developed leadership skills. Takes full responsibility for all day-to-day administrative tasks required to operate a world-class culinary team, including staff scheduling, payroll administration / hours approvals, purchasing, ordering back of house and health and sanitation supplies, etc. MUST-HAVE SKILLS Minimum 3 years' experience working at the Manager level, or equivalent, in a high-volume culinary business Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays as well as emergency responsiveness as required Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, and read Able to grasp, reach overhead, push, lift and carry up to 50 pounds Able to work with all management teams to ensure optimal communication Ability to work well under pressure in a fast paced, ever changing work environment Excellent verbal and written communication skills Highly organized with strong attention to detail High integrity and professionalism High School education or equivalent Understands, utilizes and embraces new technology and its implementation into our operation, with specific knowledge in, but not limited to, Microsoft Office Must have the ability to promote positive, fair, and ethical relations with all team members as an ambassador of the Level99 brand Compassionate, empathetic, humble, respectful, and kind - very high emotional intelligence A reliable car, current driver's license Ability to train on-site in Greater Boston and/or Tysons Corner, VA OTHER DESIRABLE (BUT NOT NECESSARY) SKILLS & EXPERIENCE INCLUDE Relevant Education: B.S. in Hospitality Management, Culinary, or other related degree Experience with new openings for hotels, restaurants, or entertainment establishments Multi-lingual While we don't expect a candidate to have deep experience in all of the above, we're looking for someone with the passion and capability to learn quickly in the areas that are new! YOU MIGHT BE A FIT ON THE LEVEL99 TEAM IF YOU… • Like to laugh, would be described as a "low maintenance, low drama" person, have a tendency to have a bit of fun while you work• Have a high tolerance for ambiguity, like to go fast, and are excited to learn on the job• Are just a little bit obsessive about getting the details right the first time• Have a high energy personality, the kind of person who is typically smiling, and likes to "get it done now" Level99 is an E-Verify employer.

Job DescriptionBenefits: Employee discounts The Pinery is currently seeking a line cook or station chef - who has a very important role in our kitchen. The person(s) in this role(s) will cooperatively work with Chef in making and executing quality dishes and presentation 100% of the time. You will be responsible for setting up the prep station, stocking inventory, and preparing meals for dine-in and take-out while maintaining high sanitation standards. This position is ideal for those who have gained considerable experience (minimum 3+ years for The Pinery) working in commercial kitchens. Preference will be given to those with culinary education. This is an important job in any kitchen that comes with a lot of independence. This team is responsible for all culinary dishes that are prepared in their section. Because of this, a successful candidate must be very knowledgeable about his or her station(s), as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. This person must also be able to communicate openly and efficiently with other culinary team members on duty. Duties and Responsibilities Store, gather, wash, cut, season, cook, and plate quality ingredients in an efficient and effective manner required for a variety of stations (example: Pantry, Sautee, Dessert) and/or as directed by Chef while following set recipes & guidelines set forth by The Pinery. Culinary Team Duties and Responsibilities Maintain a clean, organized and safe work area in accordance with the State of Floridas food safety and health & safety standards. Ensure proper storage of all food ingredients in their respective areas, using proper rotation methods and labeling procedures. Report all equipment problems/maintenance concerns and food product discrepancies to the Chef or management of The Pinery. Prioritize and organize tasks for speed and customer driven quality assurance. Handle/clean kitchen equipment carefully and safely to prevent damage or injury; return equipment to its designated area at all times. Contribute positively to a team focused environment and maintain a proactive and positive relationship with both BOH and FOH staff to ensure guest satisfaction is optimal. Contribute to innovative menu development ideas on a consistent basis. Effectively communicate with other team members during meal production to ensure other collaborations or dishes needed to fulfill the order are completed in a consistent, timely manner. Work towards learning multiple stations and cross-train with teammates. Stock inventory and supplies and wash dishes within dish area as needed. Must be a self-motivated, self-directed worker who requires minimal supervision with the ability to multi-task duties and work under pressure. Requirements: Proven food preparation and food handling experience with certificate. In-depth knowledge of restaurant best practices and cooking methods. Excellent listening, communication and organizational skills. Willingness to work as part of a high-energy, efficient team (both Front and Back) in a fast-paced environment.

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

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

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

Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food p Chef, Cook, Kitchen, Food

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development