Sous chef jobs in Miami Beach, FL - 615 jobs

Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you're passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Executive Chef - PS MIA The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of culinary excellence, consistency, and efficiency. This individual will serve as a key leader within the culinary team, upholding the company's core values not just in practice but as a living example to all staff. Working closely with the Corporate Chef, the Executive Chef will be instrumental in cultivating a culture of integrity, creativity, and collaboration, while maintaining an unwavering focus on quality, safety, and guest satisfaction. The position reports to the Managing Director of PS DFW and partners closely with the Corporate Chef. Responsibilities & Expectations Manage daily kitchen operations with emphasis on clear communication, effective team management, and resolution of staffing, equipment, and operational issues. Create and Implement policies and procedures and communicate them to the team. Setting agendas, timelines, etc. with team on various projects. Oversee staff scheduling to ensure optimal coverage aligned with operational needs and service standards. Spearheading R&D, menu changes, and weekly special creation. Monitor team performance and lead performance review conversations to ensure accountability, growth, and alignment with PS standards. Prepare and submit monthly financial reports. Collaborate cross-departmentally with the operations to identify and support needs and contribute to seamless guest experiences and team communication. Partner with Talent Acquisition team on the recruitment, selection, and onboarding of culinary team members. Managing par sheets and other documents for the kitchen team. Maintaining vendor relationships and maintenance issue related communications. Delegating prep items to all cooks and assisting the prep schedule as needed. Expediting the flow of food out of the kitchen when present. Ordering inventory throughout the week. Collaborating with the team on specials, seasonal items, etc. EOM inventory count management. Line checks and staff meeting daily to align team on tasks, goals and areas of focus Requirements 5-7 years of progressive experience in a professional kitchen environment preferred, ideally within a fine-dining setting. Degree or diploma from an accredited culinary school or hospitality program, or equivalent experience; minimum education requirement of High school Diploma/GED required. A proven track record of exceptional cooking skills combined with strong kitchen leadership and management experience. Must possess a deep passion for cooking, with creativity, care, and craftsmanship evident in every dish. Proven success in managing high-volume kitchen operations, with preference given to candidates who have experience in fine dining or concept-driven restaurants. Consistently punctual, dependable, and respectful of company policies, setting a strong example for the entire team. Alignment with and embodiment of the core values of PS, serving as an ambassador of company culture and role model within the kitchen. Ability to energize, motivate, and lead our kitchen staff effectively to achieve high operational performance and team cohesion. Willingness and ability to step in and support the team in the event of staff shortages or unexpected challenges. PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts. Pass a pre-employment drug screening + background check. Collection of SSN as part of the background check process will be required. Must be authorized to work in the United States. Full Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability 401K retirement plan with company matching Health and Dependent care FSA and HSA with company matching Merit-based raises and bonuses Unlimited PTO Monthly health & wellness and cell phone reimbursement. Paid training Parental benefits 100% paid up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities Compensation range $95,000 - $113,000/annually (depending on experience). This is a full-time, Exempt role. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-MW1

The Executive Chef reports directly to the Concept Chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Executive Chef is a role model and mentor to the chefs and line cooks and must maintain a professional appearance, language skills, and demeanor. Role & Responsibility: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style. Management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up. Achieve or exceed budgeted labor and other cost centers through proper planning and execution. Oversee weekly and monthly inventories and ordering of food and supplies. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Retains a thorough and updated knowledge of company policies & procedures and regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date. Menu development, standardized recipes, and presentation. Prepare operational reports and analyses, setting forth progress and adverse trends and making appropriate recommendations. Identify new culinary techniques and presentations. Maintaining food quality and ensuring guest satisfaction Setting standards and always maintaining food presentation quality. Ensuring that standard recipes are being followed at all times Sourcing out new products and supplies to constantly develop menus Constantly improving food production Resolving any problems that arise in the kitchen and seizing control of a situation. Recruiting staff and monitoring their performance Stay current on restaurant industry trends. Motivating staff and maintaining discipline by example. Staff management includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees. Responsible for inventory, purchasing, and receiving FOH and BOH products. Enforcing strict health and hygiene standards. Cooperating with front-of-house management and service staff regarding service issues Expediting during service Building apprenticeship and staff development programs. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. It is the Chef's responsibility to participate in service education through: Daily line-ups. Quarterly menu meetings; and New server training programs It is also the Chef's responsibility to train the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less. The Executive Chef is responsible for meeting the financial targets while achieving the food, quality, and service objectives. Prepare operational reports and analyses for progress and adverse trends and make appropriate recommendations. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager. Maintaining overall food & labor cost within budgetary guidelines. Ensuring overall profitability of kitchen. Managing kitchen staff to maintain goals. Maintain a high level of cleanliness in the kitchen facilities. The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. The Chef should make the appropriate assignments for his staff. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Use the Employee Handbook to understand the consistent manner of communicating rules and regulations to our team. Work Conditions: The noise level in the work environment is usually loud The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms Requires the ability to occasionally lift office products and supplies up to 50 pounds Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) Qualifications and Competencies: Degree in Culinary Arts 5 years minimum experience as an Executive Chef Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management. Strategic thinking, business acumen, thoroughness Polished leadership and speaking skills Food Safety/Manager Certification Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to solve practical problems and deal with a variety of concrete variables. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements: Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target tickets times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches employees. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable to use Red Book and other company systems. Trains, develops, and motivates employees and managers to meet or exceed established standards. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards. 1-2 years experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 40 lbs.

Job Description Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. We're thrilled to announce the upcoming opening of Toca Madera - Miami the newest addition to the Noble 33 family. As we prepare to grow our award-winning, elevated dining experience in Florida, we're looking for passionate, hospitality-driven individuals to join our opening team and help us create unforgettable guest experiences. This position is for the Executive Chef for our upcoming location Toca Madera - Miami! This chef will be a key part of the brand and will work closely with the Sr. Executive Chef for Noble 33. Under the general guidance of the Sr. Executive Chef the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: Maintain constant quality control of all food prepared and ensure it meets the Culinary Director's and Restaurant standards and is served on time Understand the operational set up and principle of the restaurant Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards Chef is available to touch base with guest and wow guest on floor Chef is continuously training and growing the team Hiring and training staff to prepare and cook all the menu items Identify training needs and conduct training for all back of house team members and positions Coordinate the kitchen team and support any position that is in need of help Complete necessary food and station preparation prior to the scheduled event Ensure efficient and accurate use of produce, products and equipment in and around the kitchen Ensure that hygiene and safety protocols are implemented and enforced to the highest standard Conduct inventory of ingredients and equipment and placing orders as needed Specific Job Knowledge & Skills: Culinary degree preferred, High School or equivalent required One to two years in a management position, preferably in an upscale or lifestyle brand hotel Ability to thrive in a high-pressure environment Ability to reproduce and coach precision plating ( to company standards) Passion for food and for creating exceptional guest experiences Gracious, friendly, and fun demeanor Ability to multitask, work in a fast paced environment and have a high level attention to detail Strong verbal and written communication skills in English, prefer bilingual English/Spanish Develop and maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Available to work on call shifts, after hours, over weekends and on holidays. Responsible for quarterly, and special occasion menus ( approved by direct report) Physical Abilities: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Requires manual ability to use, carry, and operate all necessary equipment

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team! 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 Miami 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. 3 years of Hotel Experience. 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. Powered by JazzHR tQQlQRWSqC

Job DescriptionDescription: Job Title : Executive Sous Chef Located high above Miami, CE LA VI delivers an elevated dining experience inspired by the flavors of Asia. Our menu blends modern technique, premium ingredients, and artistic presentation-featuring wok-fired dishes, robata-style grills, and a refined sushi program. We're a high-energy, high-volume restaurant built on teamwork, creativity, and a commitment to excellence. As Executive Sous Chef / CDC, you will play a pivotal role in leading our culinary team and ensuring the seamless execution of our Asian-inspired menu. You'll work closely with the Executive Chef to oversee daily kitchen operations, maintain consistency across all stations, and elevate quality at scale. Your expertise in sushi, Japanese technique, and broader Asian cuisines will be essential in driving innovation, training staff, and delivering exceptional guest experiences. Key Responsibilities: • Lead and support all kitchen operations alongside the Executive Chef. • Supervise and train culinary and sushi teams to ensure consistency, quality, and speed. • Oversee the execution of the sushi program and sourcing of premium seafood. • Maintain high standards for food prep, presentation, and product quality. • Assist in menu development, seasonal updates, and tastings. • Manage inventory, ordering, and vendor relationships. • Enforce food safety, sanitation, and cleanliness procedures. • Support labor and cost management through scheduling and daily systems. • Stay current with culinary trends and infuse creativity into menu offerings. • Respond to guest feedback and continuously strive to exceed expectations. Qualifications: • Strong foundation in sushi and Japanese culinary techniques. • 4+ years of kitchen management experience in upscale, high-volume restaurants. • Solid knowledge of Asian cuisines and flavor profiles. • Proven leadership and team development skills. • Excellent communication and organizational abilities. • ServSafe or equivalent certification. • Flexible schedule including nights, weekends, and holidays. • Culinary degree or equivalent certification preferred. • Experience in dessert planning and recipe development is a plus. Requirements:Required Skills Teamwork Creativity Commitment to Excellence Attention to Detail Time Management Problem Solving Customer Service Orientation Quality Control Inventory Management Cost Control Collaboration With Vendors

At The Standard Spa, Miami Beach, everything we do is about creating memorable experiences and that includes what's coming out of our kitchens. We are seeking an Executive Sous Chef to support the leadership, development, and operational excellence of our culinary team. This individual will work closely with the Executive Chef to ensure that all outlets operate efficiently, maintain consistent quality standards, and deliver exceptional dining experiences to our guests. The Role: The Executive Sous Chef oversees day-to-day culinary operations across all food and beverage outlets, ensuring excellence in product, presentation, and execution. This role is responsible for managing kitchen teams, maintaining cost control, and upholding brand and safety standards. The Executive Sous Chef also plays a key role in menu planning, training, and fostering a professional and positive kitchen culture. What You'll Be Doing: * Supervise and support all culinary operations across outlets to ensure consistent quality and timely service. * Partner with the Executive Chef to design, implement, and execute menus and recipes that align with The Standard's brand and culinary vision. * Manage and monitor food and labor costs, inventory, and ordering to achieve financial goals. * Lead, train, and develop the culinary team, promoting professional growth and accountability. * Ensure all kitchen operations comply with health, sanitation, and safety regulations. * Create, maintain and improve standard operating procedures (SOPs) for efficiency and consistency. * Conduct regular inspections to ensure equipment maintenance, cleanliness, and organization of kitchen spaces. * Participate in menu tastings, training sessions, and operational meetings. * Oversee scheduling, timekeeping, and staffing needs to ensure appropriate coverage. * Assist with hiring, onboarding, and performance evaluations of kitchen staff. * Collaborate with the Food & Beverage management team to ensure seamless coordination between kitchen and service teams. What We're Looking For: * Minimum of 3 years of experience in a leadership role within a high-volume, upscale culinary environment. * Strong technical cooking skills and deep knowledge of modern and classical culinary techniques. * Proven ability to manage kitchen operations, budgets, and team performance. * Exceptional organizational and leadership skills with a hands-on management style. * Strong communication and collaboration skills with both culinary and service teams. * A commitment to maintaining high standards of professionalism, safety, and cleanliness. * ServSafe or equivalent food safety certification (or ability to obtain). Physical Requirements: * Ability to stand and work in a fast-paced environment for extended periods. * Ability to lift up to 50 pounds and perform physical tasks such as bending, kneeling, or climbing as required. * Comfortable working in environments with varying temperatures, heat, and humidity. * Must be able to clearly communicate and follow verbal and written instructions.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $28.09/hour, automatic raise to $29.09/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Job DescriptionBenefits: Employee discounts Opportunity for advancement Wellness resources Serves as the Executive Chef must possess the ability to quickly and decisively make decisions to take care of our customers. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively respond to variables that are given with no prior notice. Duties & Responsibilities: Reports to Ownership Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure standard quality product is consistently produced Assists in maintaining inventory, food and non-food items necessary for ordering purposes Oversee production of food operations Assumes 100% responsibility for quality of products served. Oversees and complies consistently with our standard catering, cooking methods, quality standards and kitchen rules, policies and procedures. Maintains a clean and sanitary production area including tables, shelves, grills, fryers, saut burners, convection oven, and refrigeration equipment. Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen. Performs other related duties such as ordering, receiving, hiring, training and directing staff Skills: Uses time efficiently and completes work in a timely manner Demonstrates attention to detail Demonstrates accuracy and thoroughness Demonstrates the ability to work independently Demonstrates the ability to lead by example and be responsible at all times Physical Demands and Other Requirements: Candidate should have a degree in Culinary Arts and at least 5 years Executive Chef experience Knowledge of purchasing, ordering, receiving, food cost and inventory procedures Working knowledge of MS Office including (Word, Excel) Regularly required to stand for 8 or more hours Regularly required to use hands Occasionally required to lift up to 50 pounds. Regularly required to bend down to floor level or reach above eye level Must have reliable transportation Must have reliable means of communication Must be able to communicate clearly with employees & manager

Job Description Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Requirements/Responsibilities · Minimum 4 years' experience as a Sous Chef in Fine Dining / Hight Volume · Open availability including weekends, evenings and holidays. · Flexible and willingness to adapt to ongoing changes. · Able to inspire, motivate, and develop employees. · Proven track record in building high-performing teams. · Professional and confident verbal and written communication with guests, employees and ownership. · Have an interest in hospitality. · Must be flexible and team oriented. · Ability to work under pressure with grace and ease. · Available to work evenings and weekends. · Ability to multitask, efficient and a fast worker. · Able to lift up to 50 lbs. occasionally. Benefits: We're proud to offer exceptional wages, bonus, dining benefits, a 401k plan, a schedule set two weeks in advance and a chance to work and grow in one of the most dynamic restaurant groups in the country Special Instructions Please do not send any emails, resumes, or call. APPLY IN PERSON ONLY WITH RESUME OR EMAIL ****************** Anthony's Runway 84 330 W State Road 84 Fort Lauderdale, FL 33315 TUESDAY to FRIDAY 2pm - 5pm. Ask for Chef Ralph! ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1 At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1

Looking for an experienced executive chef in a fast paced environment with tremendous growth opportunities. You will be responsible for training your team purchasing scheduling and overall management of the restaurant View all jobs at this company

, pay will be variable by location - See additional job details and benefits below The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression

Job Duties & Responsibilities: * Oversees back-of-house operations. * Hires, trains, and manages kitchen staff. * Sets the staffing schedule. * Leads pre-shift meetings. * Develops recipes and menus. * Determines plating and presentation plans. * Orders and evaluates the quality of new food. * Stocks the kitchen with necessary supplies. * Responsible for financial planning and budgeting. Establishes goals including budget goals. * Handles and resolves customer complaints. * Makes sure the kitchen staff follows all food safety laws. * Sets and implements the kitchen policies and procedures. * Follows all BSA requirements within the Marriott brand. * Must ensure sanitation and food standards are achieved. * Overseeing all food preparation areas: banquets, room service, and restaurants. Oversee all support areas; dish room. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Encourages and builds mutual trust, respect, and cooperation among team members. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Demonstrates new cooking techniques and equipment to staff. * Ensures employees maintain required food handling and sanitation certifications. * Interacts with the guests to obtain feedback on product quality and service levels. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Supportive Functions * Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. * Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. * Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. * Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and assist individuals with disabilities. * Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. * Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. * Speak with others using clear and professional language. * Visually inspect tools, equipment, or machines. QUALIFICATION and SKILLS: * Ability to multitask and prioritize and delegate daily workload. * Ability to handle sensitive material with the utmost discretion and confidentiality. Must be energetic, a self-starter, and able to work in a fast-paced environment. * Must be detail-oriented and able to work both independently and with a team. * Must be effective at listening, understanding, and clarifying inquiries made by resort staff. * Must be able to show initiative, including anticipating resort or operational needs. visually inspect tools, equipment, or machines. * Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. * Grasp, turn, and manipulate objects of varying size and weight. * Stand, sit, or walk for an extended period of time. * Move up and down stairs and/or service ramps. * Perform other reasonable job duties as requested by Supervisors. This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. Notice: the hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

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