Sous chef jobs in Tallahassee, FL

Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Drives the food production effort with the assistance of Food Supervisors Main Duties and Responsibilities: Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations) Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization) Orders raw material from storeroom and produces extra meals at last minute as needed Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product Manages daily production of hot and/or cold kitchens for quality and consistency Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority. Employee must complete all company required training including but not limited to ServSafe Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: Minimum 1-3 years of experience as a Chef and/or Sous Chef required. Minimum 7 years of experience as a cook required. Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills: Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus. Basic computer skills required. Working knowledge of Microsoft Office products preferred. Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified is preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Bi-lingual in Spanish is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes - Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Estimated Total Size of Team: Up to 3, varies by unit Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: ****************************************************************

About Westgate Vacation Villas & Town Center Resort: Westgate Vacation Villas & Town Center Resort, which boasts more than 3,000 accommodations, offers you a great opportunity to meet and share stories with guests who arrive from around the world to enjoy Central Florida's world-famous theme parks and attractions. Enjoy the surroundings and excitement that our world-class resort offers such as 14 heated outdoor pools, 14 hot tubs and the state-of-the-art Ship Wreck Island Water Park. Job Description Are you a passionate and skilled culinary professional looking for an exciting opportunity to showcase your talent? Westgate Resorts is seeking a dynamic Sous Chef to support our diverse food and beverage outlets across the resort. If you thrive in a fast-paced environment, take pride in delivering exceptional dining experiences, and enjoy leading a team, we want to hear from you! Responsibilities Support and oversee culinary operations across various restaurant outlets. Lead, mentor, and inspire kitchen staff to maintain the highest standards of quality and service. Ensure that all guests receive a memorable dining experience through impeccable food preparation and presentation. Maintain clean, organized, and efficient workstations that align with our restaurant's culture and high standards. Assist in menu development, recipe creation, and kitchen operations to enhance the overall guest experience. Manage food inventory, ensuring proper rotation, freshness, and compliance with safety standards. Collaborate with fellow chefs and front-of-house teams to ensure seamless service and operations. Monitor and uphold food quality, portion control, and adherence to health and safety guidelines. Provide training and support to team members, fostering a culture of continuous improvement. To excel in this role, you must embody our core values of integrity, passion, and a strong work ethic. These values are essential to our success, and we are looking for candidates who shares our commitment. Qualifications Minimum of 5 years in culinary management or similar role. A diploma from a certified culinary academy is preferred but not required. Must obtain and maintain a Food Manager Certification. MUST have extensive experience in Mexican cuisine preparation and presentation. Proven ability to manage and motivate a team while maintaining a positive, high-energy work environment. A love for food, flavor, and innovation with the ability to contribute fresh ideas to our menus. Strong organizational skills and a commitment to maintaining food quality and safety. Remain calm under pressure and find solutions that enhance service and efficiency. Proficiency in butchering, charcuterie, sauces, stocks, and other advanced culinary techniques. Must be able to work weekends and holidays as needed. Westgate Resorts is a smoke and tobacco-free workplace. Except where prohibited by law, applicants who smoke or use tobacco products will not be considered for positions at Westgate. Required to pass a background check, drug test, and prove eligibility to work in the United States Additional Information Why Westgate? Comprehensive health benefits - medical, dental and vision Paid Time Off (PTO) - vacation, sick, and personal Paid Holidays 401K with generous company match Get access to your pay as you need it with our Daily Pay benefit Family benefits including pregnancy, and parental leave and adoption assistance Wellness Programs Flexible Spending Accounts Tuition Assistance Military Leave Employee Assistance Program (EAP) Life, Disability, Accident, Critical Illness & Hospital Insurance Pet Insurance Exclusive discounts for Team Member (i.e., hotels, cruise, resorts, restaurants, entertainment, etc.) Advancement & development opportunities Community Involvement Programs Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email WGAccommodations@wgresorts.com with the job title and the location of the position for which you are applying. This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.

Thompson Savannah We're looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity. An executive chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and colleague satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct report. Must ensure sanitation and food standards are achieved. Areas of responsibility compromise overseeing all food preparation areas (e.g., banquets, in room dining, restaurant, bar/lounge, and colleague cafeteria) and all support areas (e.g., dish room, purchasing) Leading Kitchen Operations for Property · Leads kitchen management team · Provides direction for all day-to-day operations · Understands colleague position well enough to perform duties in colleague's absence or determine appropriate replacement to fill gaps · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honest/integrity; leads by example · Encourages and builds mutual trust, respect, and cooperation among team members · Serving as a role model to demonstrate appropriate behaviors · Ensures property policies are administered fairly and consistently · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met · Established and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the team · Solicits colleague feedback, utilizes “open door policy” and reviews colleague satisfaction results to identify and address colleague problems or concerns · Demonstrate new cooking techniques and equipment to staff · Create and cost new menu items · Staying alert to new culinary trends and recipes Setting and Maintaining Goals for Culinary Function and Activities · Develops and implements guidelines and control procedures for purchasing and receiving areas · Established goals including performance goals budget goals, team goals, etc. · Communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety. · Manages department controllable expenses including food costs, supplies, uniforms and equipment · Participates in the budgeting process for areas of responsibility · Know and implements brands safety standards · Review the divisions labor, breaks, and overtime weekly for division Ensuring Culinary Standards and Responsibilities are met · Creates or provides direction for menu development · Monitors the quality of raw and cooked food products to ensure standards are met · Determines how food should be presented, and create decorative food displays · Recognizes superior quality products, presentation and flavor · Ensures compliance with food handling and sanitation standards · Follows proper handling and right temperature of all food products · Ensures colleagues maintain required food handling and sanitation certifications · Maintains purchasing, receiving and food storage standards · Prepares and cooks foods of all types, either on a regular basis or for special guests or functions Ensuring Exception Customer Service · Provides and supports service behaviors that are above and beyond for customer satisfaction and retention · Improves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when needed · Displays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations · Interacts with guests to obtain feedback on product quality and service levels · Response to and handles guest problems and complaints · Empowers colleagues to provide excellent customer service. Establishes guidelines so colleagues understand expectations and parameters. Ensures colleagues receive on-going training Managing and Conducting Human Resource Activities · Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills · Ensures colleagues are treated fairly and equitably · Trains kitchen team on fundamentals of good cooking and excellent plate presentations · Administrates the performance appraisal process for direct report managers · Manages colleague progressive discipline procedures for areas of responsibility · Interacts with events, sales, and banquet teams on training regarding food knowledge and menu composition · Processes payroll on a weekly basis · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP's & LSOPs) · Interview, hire and assist with new hires onboarding as new team members join the team Additional Responsibilities · Provides information to executive teams, managers, supervisors, co-workers and subordinates by telephone, in written form, email, or in person · Analyzes information and evaluating results to choose the best solution and solve problems · All other requests as provided by leadership and business needs Qualifications Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds 6 years or more of progressive hotel culinary experience (typically with Hyatt) With opening hotels, previous hotel pre-opening experience preferred Service oriented style with professional presentations skills At least 4 years experience in a senior role in a culinary environment Proven leadership skills Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line Clear concise written and verbal communication skills in English Must be proficient in Microsoft Word and Excel Must have excellent organizational, interpersonal and administrative skills Maintain communications with Corporate Staff Coach and counsel employees to reflect Hyatt Service Standards and Procedures

Fins' up! Margaritaville Resort Fort Myers Beach is seeking applications from seasoned professionals for the exciting role of Culinary Operations / Executive Chef. Nestled in the heart of Southwest Florida's vibrant landscape and under the proud ownership of TPI Hospitality, Margaritaville Fort Myers Beach offers not just a job but an opportunity for unparalleled personal and professional growth. We are seeking an Operational Culinary / Executive Chef who is both a passionate culinary innovator and a strategic, operations-driven leader to elevate the dining experience at Margaritaville Fort Myers Beach. In this highly visible, hands-on role, you will be the driving force behind every flavor, every plate, and every wow moment across our five onsite full-service restaurants, including our upscale JWB Grill, that include quick-service concepts, banquets, and signature events. The ideal candidate is a self-starter with a strong operational background, exceptional culinary expertise, and an unwavering commitment to excellence. You will be responsible for creating inspired recipes, delivering memorable guest experiences, and building, developing, and energizing a high-performing kitchen team. This position reports to the Director of Restaurant Operations at Margaritaville Fort Myers Beach. Essential Job Expectations: What You'll Do: Oversee day-to-day scheduling, training, production, purchasing, inventory, and kitchen safety practices. Ensure every outlet operates with exceptional cleanliness, consistency, and an efficient workflow. Lead thoughtful cost control measures and make smart purchasing decisions that support overall profitability. Monitor food costs, inventory levels, and labor expenses to maximize financial performance. Implement strategies that improve kitchen efficiency, reduce waste, and support smooth operations. Work closely with FOH teams to create a seamless, coordinated experience for both employees and guests. Address guest feedback and concerns promptly, ensuring a consistently positive dining experience. Inspire, mentor, and motivate a powerhouse culinary team across all dining venues. Build a fun, upbeat, inclusive kitchen culture that radiates the TPI/Margaritaville spirit. Lead, train, develop, and inspire the culinary team to achieve excellence in food quality and service. Provide ongoing coaching and feedback to culinary staff to support their professional growth. Menu Innovation and Development: Elevate the culinary experience by collaborating with chefs and culinary teams to create innovative seasonal menus, specials and event menus with current food trends in mind. Expand menu variety while maintaining consistency and upholding brand standards. Stay current with food trends, industry developments, and culinary innovations. What You'll Bring: A minimum of 3-5 years' experience as an Executive Chef leading multiple outlets. Banquet experience is preferred. Experience in scheduling, training, ordering and inventory control A positive high-energy, outgoing leader who will engage and lead a team-based environment with effective leadership, communication, and training skills. Experience in creating and delivering quality a la carte and banquet/event menus and dishes. A love for fast-paced hands-on operations. Adaptable to change - can solve problems through an open-minded and all-inclusive approach. Knowledge of special diets/ allergies. The creativity, energy, and spark it will take to bring the Margaritaville brand to life on every plate. About TPI Hospitality: Over 50 years of proven hospitality excellence. A culture built on empowerment, growth, and opportunity. A growing company with multiple new projects underway. 30+ hotels and restaurants located throughout Minnesota and Florida. Twelve-time Best Places to Work Nominee by the Business Journal. Benefits: Medical/Dental Insurance 401(k) & 401(k) matching Free parking and transportation to/from Margaritaville Resort PTO & Holiday Pay Volunteer time Off Bereavement Leave & School Conference Leave Free Parking (including shuttle service) Employee Discounts Supplemental Insurance Options Tuition Discount Program

🔥 Culinary Product Innovation Leader - Orlando, FL 💰 $100,000 - $110,000 + excellent benefits 🏢 On-site | Full-time | Orlando, FL 🚀 Lead Culinary Innovation From Concept → Scale → Retail We're hiring a Culinary Product Innovation Leader for a fast-growing fresh food manufacturer. If you love taking a product from idea → benchtop → full manufacturing → retail, this is that role. This search is moving quickly - I'm interviewing candidates this week. What You'll Do: ✨ Develop new products and reformulate existing ones 🧪 Lead benchtop testing, sensory evaluation, and shelf-life validation 🏭 Partner directly with manufacturing to scale products into production runs 📄 Create specs, costing models, build sheets, and documentation 🤝 Collaborate daily with Operations, QA/Food Safety, Sales, and Packaging (Modeled from role requirements in the attached description) What We're Looking For: ✅ Culinary R&D / Product Development / CPG innovation experience ✅ Ability to commercialize food products and work with manufacturing teams ✅ Strong communicator who enjoys cross-functional collaboration ✅ Hands-on leader who loves building and improving processes Why You'll Love It: 🌟 Ownership of the innovation roadmap 📈 Growing company with runway and investment behind it 🧠 Products you develop end up on major retail shelves 📩 Apply directly through LinkedIn - no additional steps needed. The search is moving fast - if your background fits, you'll hear from me quickly.

Follow your passion all the way to paradise at TradeWinds Island Resort, a Tampa Bay Times Top Workplace for seven years in a row! TradeWinds features two destination resorts just 200 flip flops from one another along the gorgeous Gulf Coast on St. Pete Beach, a Top-Ranked US Beach. The Chef De Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Senior Restaurant Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of loss prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Attend all meetings as required. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and Director of F&B to create and implement menus. Design and employee cafeteria rotating menu and oversee cafeteria operations. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, and seafood according to daily business. Qualifications At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

The opportunity Delaware North Sportservice is hiring an Executive Sous Chef to join our Premium Services team at Miami Freedom Park in Miami, Florida. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations and ensuring exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply. Pay Minimum - Anticipated Maximum Base Salary: $76,800 - $96,700 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at [ What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation * Showcase culinary expertise and refined cooking technique, style, and taste * Hire, train, and mentor team members, creating a cohesive work environment * Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes * Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you * Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation * Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team * Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation * Proficient computer skills, including Word and Excel * Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications * Capacity to work a flexible schedule to accommodate business levels Who we are Inter Miami CF is Major League Soccer's premier South Florida club, known for its passionate fanbase and world-class game day experience. Delaware North is proud to operate all food and beverage services at the venue, from premium dining to concessions, offering an exciting environment to be part of the action both on and off the field. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $76,800 - $96,700 / year

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly's recipes. Reports to the Pastry Sous Chef and the Pastry Chef. Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations Washes and cleans all utensils, preparation equipment and counters required for production Performs other duties as required or assigned Qualifications 1+ years in a pastry preparation position Basic math and measuring skills High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements Availability to work onsite with a flexible schedule often including evenings and weekends Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks Medical, Dental, Vision Insurance Paid Time Off Paid Parental Leave 401K with match or RRSP Bonus program Free family meal daily Discounts at Eataly Classes on products and Italian cuisine Referral bonus program and more!

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests daily! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (6-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

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.

Department: Culinary Solutions Work Type: Full Time Shift: Shift 1/7:00:00 AM to 4:30:00 PM Minimum to Midpoint Pay Rate: $31.15 - $42.04 / hour Lead with impact. Cook with purpose. Build a team that cares as much as you do. At Lee Health, our teams come together with one mission: to care for our community with compassion, excellence, and heart. As our next Executive Chef, you'll lead more than a kitchen - you'll inspire a culinary team that nourishes patients, families, and staff across our health system. This role is ideal for a leader who blends creativity with operational excellence, and who thrives in an environment where their voice, ideas, and individuality truly matter. What You'll Do: In this key leadership position, you will: * Oversee all culinary operations of the Central Production Kitchen, including hot production, cold prep, bakery, preproduction, and on-demand kitchens. * Design and implement efficient systems that elevate quality, safety, and consistency across production areas. * Lead recipe standardization, menu execution, and regulatory compliance, ensuring excellence in every dish served. * Collaborate closely with the Culinary Director to align master schedules, workflows, and labor resources. * Drive continuous improvement and culinary innovation, fostering a culture where creativity and excellence thrive. * Coach, mentor, and develop culinary staff and supervisors, building a positive, inclusive, and growth-oriented work environment. * Promote teamwork and accountability, ensuring high performance and exceptional service outcomes. Why Join Lee Health? Because here, you're valued for being you. You'll join a mission-driven organization that celebrates your expertise, encourages your ideas, and provides the resources you need to grow. What We Offer You: * Affordable insurance benefits with family coverage * 403(b) Retirement Plan with up to 5% match * Generous PTO Plan * Free onsite Employee Health services * Employee Assistance Program * Onsite child day care centers * Life Disability Insurance * Education assistance and PSLF eligible * Market competitive rates * Collaborative Team * Community Focused Reputation * Supplemental benefits (pet insurance, legal insurance, etc) Requirements Education:Associate degree in Culinary Arts from an American Culinary Federation (ACF) accredited program or current certification as an ACF Certified Executive Chef required. Bachelor's degree in Culinary Management, Hospitality, or a related field, or an equivalent combination of education and progressive leadership experience in large-scale foodservice operations preferred. Experience: Minimum five (5) years of progressive leadership experience in high-volume, multi-area, or multi-site food service operation. Healthcare or institutional food service experience is strongly preferred. Experience in employee training, performance management, and team building required. Formal culinary training required. Certification:SERV Safe Food Protection Manager certification required within 6 months of hire. Certified Executive Chef (CEC) Designation preferred. License: Not applicable Other: * Competency in production scheduling, recipe standardization, and food safety systems. * Must demonstrate ability to lead multi-functional culinary teams. * Requires excellent verbal and written communication skills. * Experience using food service software systems and tools (e.g., Computrition, Excel, Outlook). * Ability to coach, train, and hold employees accountable to performance expectations. * Must be able to stand and walk for prolonged periods and perform physical duties typical of a commercial kitchen environment. * Bilingual skills are a plus due to workforce diversity. * Talking, hearing, and visual acuity are essential. US:FL:Fort Myers

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Brookdale University Park is a premier Continuing Care Retirement Community located in Homewood, AL! Come lead the dining experience and change the lives of those we serve everyday. Offering up to a $2500 sign-on bonus! Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience. Certifications, Licenses, and Other Special Requirements ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management and Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus. Performs a pre-meal meeting with food servers to review detail of daily menu. Ensures an adequate number of culinary associates each shift and ensures absences are covered. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory. Assists in the adherence to maintaining budget compliance for daily food costs. Assists in applying appropriate loss prevention procedures. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Turn on your Island Charm... Latitude Margaritaville WaterSound is looking for an Executive Chef to join our team! Purpose: The Latitude Executive Chef is responsible for the overall dining program and execution of all aspects of the culinary experience for the community. The Executive Chef will be enhancing the resident experience through creating weekly specials that are on brand and presented well. This leader will establish a relationship with the Association's Board of Directors and all of the residents acting as a key contact in all aspects of the Food Service experience. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. As the face of the Kitchen, maintaining positivity and diplomacy in a fast-paced environment is critical. The Executive Chef is accountable to the General Manager and Director of Operations and is expected to create an exceptional dining program. The Executive Chef is to ensure the community is managed in compliance with FirstService Residential standards, State and Government Food Safety standards and practices and authentically delivering the Latitude Margaritaville Lifestyle. The Executive Chef will be empowered to perform the job with a wide degree of creativity while ensuring that all dining programming is on brand. Key Responsibilities and Accountabilities: Leadership: * Managing all kitchen and back of house staff. Including the hiring, discipline & termination, training and work schedules. * Provide leadership and direction to the Culinary Team to ensure strict adherence to all applicable standard policies, procedures, and programs. * Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team. * Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand. * Creating vibrant menus and specials that reflect the Latitude Margaritaville Lifestyle. * Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action * Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas. * Supervise and train and develop the back of house staff. * Ensure all safety procedures are being followed and the kitchen meets all federal, state, local health, safety and sanitation standards. * Exercise a positive attitude and remain professional under all circumstances * Responsible for cleanliness, Ecosure, Health Inspection and HACCP inspection results. Daily Operations and Customer Experience: * Lead the Culinary Team * Coordinate bookings of private event dining space. * Works with vendors to get in-house promotions and specials for resident experience. * Maintains some level of Resident contact to foster relationships and garner feedback. * Build strong, effective teams through ongoing supervision, training, coaching, counseling and leadership * Create an "I Love My Job" environment that further enlivens the Margaritaville Latitude Lifestyle. * Ensure proper response and handling of all community emergencies through training with staff, residents, buildings, etc. within company guidelines to minimize liabilities * Ensure compliance with all company, local, state and federal safety and food safety rules * Comply with all ordinances and regulations per the locations jurisdictions * Work with GM and Director of Operations in creating F&B community events * Ability to lead staff through all service types (a la carte, buffet, etc.). * Maintain a surgically clean kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling Technical competencies: Education: * High school graduate * Degree from a culinary institute preferred. * Servsafe certified. Experience: * 10+ Years of progressive kitchen experience * 3-5 year experience as a Sous Chef or Executive Chef * Previous oversight of front of house staff and dining/bar operations Skills, Knowledge, and Abilities: * Strong leadership skills, able to develop a team in back of house * Exceptionally creative and quality cooking experience- must be able to consistently create fresh concepts and specials. * Must be willing to work nights and weekends. * Current with culinary and dining trends and styles * Basic knowledge of beer, wine, & spirits * Some front of house exposure * Must be willing to frequently work 'on the line' and be hands on in all food prep. * Must be willing to get out from the kitchen and interact with residents and be the face of the operation. * Communication skills (listening, verbal and written) * Organizational skills * Attention to detail * Problem solving skills * Common Sense * Team player but can work independently * Have fun!!! FINS UP! DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time. #LI-CP2 #INDCFL

Job DescriptionThe Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their guests as well as banquet events. Duties/Responsibilities: • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. • Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. • Sets prices for food items on the menu. • Collaborates with specialty chefs on menu items-for example, works with the sous chef to design an innovative, appealing, and banquet menu items. • Performs other related duties as assigned. Supervisory Responsibilities: • Trains and/or oversees training of kitchen staff. • Schedules kitchen staff, assigning roles based on experience and skills. • Supervises work product from kitchen and back-of-house staff. • Conducts performance evaluations that are timely and constructive. • Handles discipline and termination of employees as needed and in accordance with restaurant policy. Required Skills/Abilities: • Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients. • Excellent verbal and written communication skills. • Excellent time management, scheduling, managerial, and organizational skills. • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. • Ability to work varying shifts to include nights, weekends and holidays is required. Education and Experience: • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. • At least five years of culinary managerial experience required. • Business experience to include P&L responsibility strongly preferred. Physical Requirements: • Prolonged periods standing and preparing and cooking food. • Must be able to lift up to 25 pounds at times. • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. The Gathering Spot is an Equal Opportunity Employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Powered by JazzHR fx CLRckEdM

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Full-time Description About Us: If you're looking for an opportunity to transform the lives of poor and homeless men, women, and children in your community, we may have a job for you. Since 1972, Metropolitan Ministries has been providing life-changing solutions for those who are homeless and at risk of becoming homeless in Tampa Bay. We are a grassroots, donor, and volunteer-fueled community nonprofit. At Metropolitan Ministries, we serve families in Hillsborough, Pinellas, Pasco, Polk and Hernando counties with compassion, practical help, and a willingness to make a huge difference. What we offer: · Salary: $65,000 - $70,000 · Group health, vision, and dental coverage at affordable rates, along with family coverage if you choose to purchase it. · Preventative care is 100% covered (free) on all plans. · PTO is offered to full-time and part-time employees. · 11 days of PTO and 10 paid holidays annually. · Option to participate in the 401K plan with employer match. · $15,000 in employee Life Insurance paid for by Metropolitan Ministries. · Employee Assistance Program · Option to participate in supplemental group insurance plans at affordable rates. · Tuition reimbursement program · Training and career development. · Discounted membership at the YMCA. Job Function: The Executive Chef is responsible for leading and overseeing all nutrition and food service operations, including Inside the Box Catering (ITB), to ensure exceptional customer service for our clients. This role requires the delivery of high-quality culinary services in a cheerful and timely manner, while fostering collaboration and communication across departments to achieve organizational goals. The Executive Chef will plan, organize, and direct the daily operations of all Metropolitan Ministries kitchens, ensuring compliance with current federal, state, and local regulations. This includes maintaining a clean, safe, and sanitary environment and consistently providing nutritious meals. As a key member of the team, the Executive Chef will work closely with leadership, staff, volunteers, vendors, and community partners to advance the mission and vision of Metropolitan Ministries. Essential Responsibilities: Develop and maintain nutritious menus for clients and partner providers, ensuring accuracy in related documentation and spreadsheets. Ensure the delivery of high-quality nutritional services and maintain all food service and ITB areas in a clean, safe, and sanitary condition. Monitor and manage food service and ITB expenses, operating within the approved budget. Complete Equipment Purchase Forms for new acquisitions and assist in the planning and budgeting process. Coordinate and facilitate in-service training sessions for the Food Services Department; oversee ongoing staff development and training. Manage all staff schedules, time allocation records, and attendance tracking. Approve payroll for all Food Service and ITB staff and complete performance evaluations in a timely manner. Participate in daily stand-up meetings when available, including temperature and quality control checks. Collaborate with the Volunteer Services department to establish guidelines and strategies that enhance volunteer engagement and impact within Food Services and ITB. Set and pursue personal performance goals while contributing to team and organizational objectives as outlined in the Food Service and ITB KPIs and annual strategic goals. Provide support for special events and other fundraising efforts as assigned. Requirements Education and Experience: High School Diploma or GED required. Certified Food Safety Manager certificate required. Preferred: 4-6 years of supervisory experience in a health service cafeteria or high-volume restaurant. Proficiency in Microsoft Office programs, including Word and Excel. Skill Requirements: Ability to work effectively within a multidisciplinary team framework. Strong verbal and written communication skills in English. Dependable, organized, and detail oriented. Demonstrated commitment to serving poor and homeless families with compassion and professionalism. Maturity and sensitivity to issues of faith, diversity, and cross-cultural engagement. Ability to supervise interns and volunteers while maintaining appropriate professional boundaries with clients, staff, and volunteers. Physical Requirements: Ability to tolerate outdoor temperatures consistent with Florida's climate. Capable of prolonged standing, walking, bending, stooping, and stretching. Ability to safely lift and relocate materials weighing 50 lbs. or more. Adequate hearing and speaking ability for effective communication. Physical, emotional, and spiritual stamina to manage job-related stress. Other: Must be legally authorized to work in the United States. Must communicate effectively in English. Valid Florida driver's license with a clean driving record and access to an insured vehicle for transportation of self and orders when necessary. Flexibility to work evenings, weekends, and holidays, including Thanksgiving Day and Christmas Day. Must pass all applicable pre-employment background screening procedures. 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. We are committed to creating a diverse and welcoming workplace that includes partners with diverse backgrounds and experiences. We believe that enables us to better meet our mission and values while serving individuals throughout our local communities. People of color, women, LGBTQIA+, Veterans and persons with disabilities are encouraged to apply. Qualified applicants with criminal histories will be considered for employment in a manner consistent with all federal state and local ordinances. Metropolitan Ministries is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to a disability, please contact us at ************ or via email at ****************************

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 $23.46/hour, automatic raise to $24.46/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)