Chef Jobs in Clearwater, FL

About Us: Catering By The Family is a reputable, full-service catering company dedicated to delivering exceptional culinary experiences throughout Tampa Bay and surrounding counties. The Canyon by Catering By The Family is coming soon to The James Museum of Western & Wildlife Art in Downtown St. Petersburg and will offer fresh, high-quality dishes made with love and creativity. We are seeking an experienced and passionate Line Cook to join our kitchen team. Key Responsibilities: Prepare and cook menu items according to The Canyon's recipes and standards Ensure food is cooked and plated correctly, with a focus on presentation Maintain a clean and organized kitchen Assist with prep work, stocking, and inventory management Follow all food safety and sanitation protocols Work efficiently under pressure in a fast-paced environment Qualifications: Previous experience as a line cook or in a professional kitchen preferred Ability to work efficiently in a fast-paced setting Strong attention to detail and ability to follow recipes Ability to work well in a team and communicate effectively ServSafe or other food safety certification is a plus Benefits: Competitive pay based on experience Tips shared with kitchen staff Employee discounts on meals Flexible scheduling and potential for advancement

BASIC FUNCTION: The Banquet Chef is responsible for the overall banquet food production and providing the optimal quality and presentation possible while operating within predetermined budgetary limitations. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE * Associate degree in culinary arts or equivalent apprenticeship. * Minimum of five (5) years' experience as a Banquet Chef in a first-class hotel/resort or restaurant. * Ability to communicate effectively in a calm, collected and positive demeanor. ESSENTIAL FUNCTIONS: * Manage the banquet kitchen preparation and presentation of foods by cooks and pantry personnel, overseeing that all the banquet food items are prepared according to specs and recipes. * Staffing/Scheduling for banquet kitchen areas, preparation areas, and for supervising the banquet production employees. * Maintain an adequate supply of all food items such as meat, groceries, perishables, etc., by use of purchase requisitions. * Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted. * Inspect the banquet storage areas to ensure the best sanitation practices are being adhered to as directed by the local health department and that all equipment is functioning properly. * Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness, as well as maintain quality. * Assure that only the quantities of items scheduled for use are purchased * Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cut is minimized, and that meat scraps are properly utilized, and the fat is retained for rendering. * Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed, and fruit is cleaned and sectioned. * Ensure that only the amounts needed for salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions, and that hot and cold foods are prepared in a timely basis. * Work closely with Purchasing and Catering departments. * Update weekly, monthly, and annually all banquet menus as needed to ensure the best and freshest products and cooking methods possible. * Decide on staffing needs. Assist with selecting, interviewing, hiring and developing banquet kitchen staff. * Attend all meetings as required. 15. Submit corrective action plans for underperforming staffers 16. When needed, submit termination recommendations to the Executive Chef and be present during coaching and counseling sessions. MARGINAL FUNCTIONS: 1. Responsible for maintaining adequate training programs for the banquet kitchen team. 2. Inspect the portion sizes and taste qualities of all items to ensure they are properly prepared. 3. Inventory excess production for use on menu or conversion into extenders. 4. Ensure the best and fastest performance of the banquet kitchen. 5. Ensure that plates are garnished properly and have good eye appeal. 6. Ensure that the plates and utensils used are clean. 7. Responsible for the sanitation of all banquet food preparation and storage areas and equipment. 8. Inspect all equipment for proper maintenance and report deficiencies to Maintenance. 9. Ensure that an adequate supply of equipment is available. 10. Ensure that requests and specifications in the function sheets are provided on a timely basis. 11. Hors d'oeuvres are served in an attractive manner and garnished and decorated properly. 12. Ensure that excess production is recovered from the Banquet Room and properly stored. 13. Ensure that the serving area and all related equipment is cleaned and maintained upon completion of banquet. 14. Constantly coordinate with room supervisors so that production is scheduled as reservations dictate. 15. Perform other related duties as requested by the Executive Chef. 16. Make profit improvement recommendations to the Executive Chef. 17. Practice safety standards and report any unsafe conditions to the Executive Chef. 18. Responsible for care of equipment. 19. Remain alert, courteous and helpful to the guests at all times.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer within the kitchen. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $110,000-$120,000 and is bonus elegible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 18, 2025. Responsibilities Responsible for managing, developing and mentoring staff of part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Regency Oaks Senior Living Community is seeking an Executive Chef in Dining Services. WHO ARE WE? If you enjoy working with older adults, this is the job of a lifetime. At Regency Oaks, you can jump-start a career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying senior living career at Regency Oaks. Our Dining Culture is all about our residents!! We have several different restaurant venues. We have an outstanding culinary program! Gourmet Dinners with our own aged meats, Food, and Wine Parings with all our favorite sweets. Breezeway Burgers and Dogs, Pizza Fests, and Charcuterie Flights. WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Program, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement GENERAL SUMMARY: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. PRINCIPAL DUTIES: 1. Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel. 2. Develops menus and ensures implementation of these menus. Maintains a high quality food service program for the residents and Health Center dining rooms. 3. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process. 4. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees. 5. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. 6. Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to ensure standards are met. 7. Promotes teamwork within the department and between department to ensure smooth operations and quality service to residents, co-workers and guests. 8. Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. 9. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. 10. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. 11. Assists in the development and implementation of standardized recipes and menu specifications. QUALIFICATIONS: 1. A minimum of five years' experience as an Executive Chef or Sous Chef in an independent living setting, hotel, restaurant, or other similar institution. 2. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. 3. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred. 4. Must be ServSafe Certified. Salary $75,000-$82,000 annually HOSPITALITY FOCUS: The Community fully embraces a culture of hospitality. #NonClinical

Regency Oaks Senior Living Community is seeking an Executive Chef in Dining Services. WHO ARE WE? If you enjoy working with older adults, this is the job of a lifetime. At Regency Oaks, you can jump-start a career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying senior living career at Regency Oaks. Our Dining Culture is all about our residents!! We have several different restaurant venues. We have an outstanding culinary program! Gourmet Dinners with our own aged meats, Food, and Wine Parings with all our favorite sweets. Breezeway Burgers and Dogs, Pizza Fests, and Charcuterie Flights. WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Program, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement GENERAL SUMMARY: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. PRINCIPAL DUTIES: 1. Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel. 2. Develops menus and ensures implementation of these menus. Maintains a high quality food service program for the residents and Health Center dining rooms. 3. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process. 4. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees. 5. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. 6. Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to ensure standards are met. 7. Promotes teamwork within the department and between department to ensure smooth operations and quality service to residents, co-workers and guests. 8. Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. 9. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. 10. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. 11. Assists in the development and implementation of standardized recipes and menu specifications. QUALIFICATIONS: 1. A minimum of five years' experience as an Executive Chef or Sous Chef in an independent living setting, hotel, restaurant, or other similar institution. 2. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. 3. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred. 4. Must be ServSafe Certified. Salary $75,000-$82,000 annually HOSPITALITY FOCUS: The Community fully embraces a culture of hospitality. #NonClinical

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Welcome to Hotel Flor Tampa Downtown, Tapestry Collection by Hilton, a true gem in the heart of the city of Tampa. With 210 stylishly appointed guest rooms and 13,042 sq ft. of versatile meeting space, our hotel is not just a destination; it's an experience. As a member of the Pyramid Family, we take pride in fostering a culture that sets us apart as the premier employer in the area. Every member of our team plays a pivotal role in delivering outstanding service and creating memorable experiences for our guests. We don't just want to be a hotel people pass through; we aim to be distinguished by our excellent culture. Discover today what a fulfilling career with Pyramid Global Hospitality at Hotel Flor Tampa Downtown can mean for you! Overview Overview: Welcome to Hotel Flor Tampa Downtown, Tapestry Collection by Hilton, a true gem in the heart of Tampa. With 210 stylishly appointed guest rooms and 13,042 sq ft. of versatile meeting and event space. As a member of the Pyramid Family, we take pride in fostering a culture that sets us apart from other companies as the premier employer in the area. Every member of our team plays a pivotal role in delivering outstanding service and creating memorable experiences for our guests. We foster a culture of open communication, teamwork and shared success. Discover today what a fulfilling career with Pyramid Global Hospitality at Hotel Flor Tampa Downtown can mean for you! Job Description: The Executive Chef is responsible for all aspects of the culinary process at our hotel. All food production for our restaurants, banquet and catering events, coffee shop and retail outlets fall under this individual. Our Chef will work alongside the culinary team in the production of our various F&B offerings, lead and develop associates, develop menu specifications, recipes, item pricing and product purchasing. In addition, the Chef will supervise staff and monitor the culinary team, manage food cost and labor budgets for the department. Most importantly, the Chef will lead and train the team to ensure that high-quality products are produced and that strong sanitation and food safety standards are achieved. Primary Responsibilities * Foster an environment of professionalism and teamwork * Work alongside staff teaching, training and leading * Hire, train and supervise all culinary staff * Monitor food quality and presentation * Conduct daily stand-ups with team * Manage budgeting, forecasting and actual costs of all food and labor expenses * Assist in the creation of new standards when needed * Manage the day-to-day culinary operation * Participate in food preparation and production * Produce food items of consistently high quality, taste and presentation * Control food costs through proper training of team members regarding wasteful production practices * Ensure all staff follows proper uniform guidelines * Ensure environment is clean, safe and well-maintained at all times * Establish goals for the culinary team, anticipate and resolve challenges, develop cost saving ideas or activities * Adhere to all Florida and Tampa health department food handling and sanitation guidelines * Develop menus and item pricing * Train all staff on new menu or special items to ensure items are prepared to specifications * Maintain effective communication with all culinary staff and leaders * Be responsive to all staff suggestions and concerns and timely follow up when necessary * Create and maintain effective working relationships with the entire food and beverage team, sales team and hotel operations staff * Conduct regular inspections of the kitchen to ensure cleanliness standards are being met and respond immediately to all city and state inspections in the expected time frame outlined by the state/local entity * Consistently monitor inventory * Stay current on restaurant industry trends * Identify new culinary techniques and presentations Physical/Cognitive Activities The physical requirements described here are representatives of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Constant walking and standing on concrete, tile, rubber mats, carpet, stairs, linoleum while inspecting and working in kitchen and outlets * Frequent crouching, stooping and twisting occurs through the day * Reaching overhead occurs occasionally while retrieving supplies, inspecting fixtures and facilities and working on line * Frequent handling of supplies, knives, slicer, utensils, sauté pans, turning on water faucets and knobs on ovens * Occasional grasping for supplies, knives, slicer, utensils, sauté pan, turning on water faucets and knobs on ovens * Occasional pushing and pulling of racks and carts on wheels with products weighing up to 200 lbs. * Lift product/supplies weighing 1 to 50 lbs. * Taste, sense of smell and vision are used constantly to assure of quality and consistency of Food & Beverage items. * Ability to professionally deal with difficult situations/people * Highly repetitive work * Constant attention to detail to ensure product controls, quality, presentation, sanitation, service and safety * Must adapt to guest challenges as communicated by associates and be able to handle multiple priorities * Exposures: cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators, changing temperatures, changing humidity, slippery floors, bacteria in foods, noise and vibrations Requirements Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. * Minimum Education of an Associate's Degree * Serv Safe Certification * Previous Executive Chef or Executive Sous Chef experience * Previous experience in a high volume hotel environment and banquet production * Ability to handle fast pace and high volume * Professional communication skills and fostering of team environment * Ability to take and give direction, problem solving, be organized and self-motivated * Must possess culinary creativity * Strong knowledge of local, state and federal food sanitation regulations * Comfortable providing direction and supervision to kitchen staff * Ability to train and develop new team members and culinary leaders * Must be able to work nights, weekends and holidays * Must be able to speak, read and understand cooking directions * Manage in a respectful fashion Salary: $85,000

divh1span class="emphasis-3"bWe're looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let's see if we're a fit. We hope so. /b/spanbr/ /h1h1bAbout Epicurean Hotel/b/h1pWelcome to the Epicurean Hotel, a paradise for food lovers. Our passionate culinary team, led by our talented executive chef, works tirelessly to create dishes that are not only delicious but also visually stunning. We take great pride in using only the freshest, locally sourced ingredients to ensure the highest quality of our dishes. /pp/pp At our hotel, we believe that indulging in the pleasures of life is the ultimate tribute to it. We invite you to join us and experience all the flavors that life has to offer. If you share our passion, we would love to cook with you and add your special ingredients to our recipe. /ph1/h1h1bOverview of the role /b/h1pThe Executive Sous Chef leads the culinary team at Hotel Banquets and Élevage Restaurant, located in Epicurean, Tampa's premier food amp; wine hotel. In collaboration with the iconic Bern's Steak House. The Executive Sous Chef is responsible for overseeing kitchen operations, ensuring high-quality food production, maintaining food safety standards, and supporting the Executive Chef and Chef De Cuisine in menu development, staff management, and cost control. This role requires strong leadership, creativity, and the ability to maintain consistency in culinary excellence. /ph1/h1h1bWhat you have /b/h1ullipCulinary degree or equivalent experience preferred. /p/lilip Five (5) years of culinary leadership experience, preferably in a high-volume or fine-dining establishment. /p/lilip Strong leadership, communication, and organizational skills. /p/lilip Proficiency in kitchen operations, food costing, and labor management. /p/lilip Ability to work under pressure and maintain composure in a fast-paced environment. /p/lilip Creativity in menu development and food presentation. /p/lilip ServSafe Management certification or equivalent preferred. /p/lilip Ability to stand for extended periods and work in a hot, fast-paced kitchen environment. /p/lilip Must be able to lift up to 50 lbs. /p/lilip Availability to work flexible hours, including evenings, weekends, and holidays. /p/li/ulp/ph1bWhat you'll do /b/h1p/ppb Culinary Operations amp; Food Quality/b/pullip Assist the Executive Chef amp; Chef de Cuisine in developing and executing menus, ensuring innovative and high-quality dishes. /p/lilip Supervise food preparation and presentation to maintain consistency in taste, portioning, and aesthetics. /p/lilip Ensure all recipes and techniques are followed to uphold brand standards. /p/lilip Conduct regular food tastings and quality checks to maintain high culinary standards. /p/li/ulh2/h2pbKitchen Management amp; Leadership/b/pullip Oversee daily kitchen operations, ensuring smooth and efficient workflow. /p/lilip Train, mentor, and develop culinary staff, fostering a culture of teamwork and excellence. /p/lilip Assist in scheduling and assigning duties to kitchen staff based on business needs. /p/lilip Act as the kitchen lead in the absence of the Executive Chef or Chef de Cuisine. /p/li/ulp/ppb Food Safety amp; Sanitation/b/pullip Ensure compliance with all health, safety, and sanitation regulations, including HACCP and ServSafe guidelines. /p/lilip Conduct routine inspections of kitchen workstations, equipment, and storage areas to uphold cleanliness standards. /p/lilip Train staff on proper food handling, storage, and safety procedures. /p/li/ulp/ppb Financial amp; Inventory Management/b/pullip Assist in managing food costs, portion control, and minimizing waste. /p/lilip Collaborate with the Executive Chef and purchasing team to source quality ingredients within budget. /p/lilip Conduct regular inventory checks and assist in ordering supplies as needed. /p/li/ulp/ppb Collaboration amp; Guest Experience/b/pullip Work closely with front-of-house teams to ensure seamless service and guest satisfaction. /p/lilip Engage with guests when necessary to gather feedback and ensure special dietary needs are met. /p/lilip Participate in menu planning for special events, private dining, and seasonal offerings. /p/lilip Assist with other duties as assigned by management. /p/li/ulp/ph1bPhysical Demand /b/h1ullipAbility to sit or stand for extended periods of time /p/lilip Ability to bend /p/lilip Ability to lift and pull 50 lbs. /p/lilip Ability to communicate clearly /p/lilip Corrected vision to normal range/p/lilip Ability to work long hours as needed /p/li/ulh1/h1h1bMental Demands /b/h1ullipMake sound judgments quickly /p/lilip Work on multiple tasks, making appropriate progress toward deadlines /p/lilip Able to work independently, take direction, and provide direction to others /p/lilip Manage differing personalities within the property, the resort, and the community /p/lilip Maintain the highest degree of confidentiality /p/lilip Ability to work effectively in stressful, high-pressure situations /p/lilip Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary /p/li/ulh1/h1h1bBenefits/b/h1pbFull-Time Associate Benefits/b/pullip Medical, Dental, amp; Vision | HSA amp; Flexible Spending Account Options | Basic Life amp; Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training amp; Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees/p/li/ulp/ppb Part-time Associate Benefits/b/pullip All above-listed benefits, except for Medical Insurance and Holiday Pay/p/li/ulp/ppb On-Call Associate Benefits/b/pullip Employee Discounts | Employee Referral Bonus | Free meals for all full-service hotel employees/p/li/ulh3spanspanMainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances. /span/span/h3/div

Full-time Description HELLO TAMPA: IRHG is growing and looking for a Peruvian Chef to lead one of our newest roof-top concepts! HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. ALL ROADS LEAD TO YOU... A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Executive Chef, you are excited to encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. What You'll Do: Create Experiences: Champion of internal hospitality and leading a team to craft dishes that leave last impressions. Inspire Your Team: Nurture and inspire a culture of creativity, collaboration, and innovation. Jump on the Line: Your a hands-on leader and love working in the trenches with the team. Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations. Requirements WHAT YOU NEED: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. Experience: Executive Chef (5+ years), background in cuisine, a-la-carte, elevated yet approachable environment Servant Leadership: Dedicated to server others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef. Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes. Accountability: Strong sense of finances, labor, quality control, and "getting the job done." IRHG PERKS: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description 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 requirements.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day: * Responsible for proper preparation, excellence of product, profit, and labor cost. * Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. * Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. * To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. * Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. * Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation. * Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You: * 2-3 years as line cook. * Prefer culinary training. * Health Sanitation Card. * Ability to communicate and follow instructions. * Indoor environment, fast pace. * High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Bern's Steak House Executive Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Executive Chef and Bern's Steak House. Essential Functions Assist in maintaining a motivated, interactive positive team Assist with training staff Responsible for daily function of the kitchen operations Maintain professionalism with team members, managers and guests. Handle daily scheduling of team members and make adjustments when necessary Solve team member issues such as call outs or any other daily issue that should arise with team members Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. Ensure prep and execution of food Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Communicate and maintain positive inter-departmental relations Ability to work efficiently and effectively Ability to work flexible shifts: nights, weekend, holidays Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment General cleaning to include equipment, floors, walls, coolers, and freezers Knowledge of different cooking techniques and all kitchen equipment Communicate with Chef de Cuisine and Executive Chef next shift any issues Follow Serv-Safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience High School diploma or higher Five years previous culinary experience required Excellent Interpersonal skills Excellent communication skills, both verbal and written Ability to use technology e.g. tablets, iPads, Email, Spreadsheets Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to work long hours as needed Ability to lift 25 - 50 lbs. Ability to use knives and kitchen machinery safely and effectively Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the restaurant, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate Closed On Monday Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern's Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern's Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant's Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenure Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.

Executive Sous Chef DEPARTMENT: Culinary REPORTS TO: Executive Chef FLSA STATUS: Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make Legends happen! THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITES People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Responsible for operation of the F&B department in the absence of the F&B Manager and Director of Operations Direct interaction with high level clients Perform related duties as assigned by Management SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends & ASM 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. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. SKILLS AND ABILITIES Proven track record in improving kitchen efficiencies, quality, food and labor costs. Must have excellent managerial, financial analysis, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient on Microsoft Word, Excel, and PowerPoint. Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site at George Steinbrenner Field PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #LI-EF1

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary * Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef * Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE * You have 3+ years of high volume culinary/hospitality experience * You have 1+ years of high volume kitchen leadership experience * You have a current food handler's card and other certification as required by federal/state/local law * You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email * You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred * Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently * Bending/stooping/kneeling required - frequently * Routine standing for duration of shift * Maneuvering the following types of equipment or machinery: * Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual * Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

We are looking to add an Executive Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. About Us: Lido Beach Resort is renowned for its beautiful beachfront location, upscale dining options, and vibrant atmosphere. Our resort offers a unique blend of relaxation and activity, with amenities like two heated pools, a poolside bar, and direct access to Lido Beach. Our staff is celebrated for their friendly and attentive service, making every guest feel at home. We pride ourselves on being a workplace where team members are valued as our most important resource. At Lido Beach Resort, we believe our team members are the heart of our success. We offer a dynamic work environment where you can grow professionally while enjoying the beauty of Sarasota's Gulf Coast. Benefits: Health Insurance Dental Insurance Life Insurance Vision Insurance 401(k) Free Associate Parking Free Meal for every shift worked 25% Discount in Resort Outlets Hotel Discounts with OPL Friends and Family Discount Responsibilities: Sets up and execute hot food for restaurant Sets up and execute breakfast hot food for banquet events Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards Is responsible for training and mentoring all hourly associates Addressing all kitchen-related problems and incidences in a timely and effective manner Completes all opening, daily, and weekly checklists when necessary Understands state health codes and follows all company standard operating procedures Ensuring all health and safety standards are upheld by enforcing high sanitation standards Works as a team for all banquets and buffets with a “can do” attitude Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently Is responsible for daily vendor orders while keeping coolers and store rooms organized Is responsible for setting up, maintaining operations, breaking down hot and cold stations Planning and preparing special occasion menus including holiday brunches and buffets Developing unique and visually appealing plating designs for new dishes Qualifications: High School Diploma/GED a plus but not required Previous experience needed Must be able to work long hours, weekends, evenings and holidays Must have a high standard of cleanliness and understanding of food safety practices Must be clear and concise with verbal and written communication including emails Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Main Street Entertainment Group is currently seeking high energy, self-motivated Executive Chefs for the greater Tampa Bay area including Tampa, Orlando, and Sarasota.. Minimum 3 years experience as an Executive or Corporate Chef is required for this position. An ideal candidate would be someone who has been a chef for corporate or private sector restaurants with at least 5 years experience. Candidates must have knowledge and expertise in the following areas: Profit and loss Budgeting and ordering for food and beverage Hiring and scheduling for BOH employees Training on each station in the kitchen for all BOH employees including new hires Coach and train kitchen managers and Sous Chefs to the standards and expectations of company policy Adhering and complying to all health code standards and policies Implementing SOP's and systems Staff accountability Hold weekly management meetings discussing P&L, catering, events, staffing, and restaurant/kitchen needs Adapting to change including menu rollouts, occupancy levels, in season and off season scheduling, and changes to restaurant and F&B structure Ability to accept constructive criticism from upper management and ownership Ability to implement and uphold any standards and policies set forth by health department, upper management, and ownership Ability to multi-task and make quick decisions that benefit the company and its staff Ability to meet deadlines and get tasks completed in a timely manner Inventory counting and inputting (food) Build staff morale and create a fun and safe work environment Delegate tasks and projects accordingly Send daily sales report nightly to the appropriate members of management Be punctual and hold yourself accountable at all times Always hold yourself to the highest standard and be a role model for all of your employees Be able to pass drug test and background check Always display honesty and integrity

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer within the kitchen. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $110,000-$120,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 18, 2025. About the Venue From 2011-2013, Amalie Arena had more than $62 million in improvements that have clearly revolutionized the industry and made it the premier entertainment venue in the state of Florida. With a wide array of venues spread throughout the United States, it can be difficult to find one that distinguishes itself from the others. That is not the case with the renovated AMALIE Arena, Florida's premier entertainment venue and home of the three-time Stanley Cup champion, Tampa Bay Lightning. Boasting unique features like lightning-throwing Tesla coils, the 11,000 square-foot Budweiser Biergarten with incredible views of the city and a massive five-manual, 105-rank digital pipe organ, AMALIE Arena consistently ranks among the very best venues in the United States. The best part? This is only the beginning. Responsibilities * Responsible for managing, developing and mentoring staff of part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. * Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. * Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. * Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. * Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. * Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. * Responsible for staffing, training, evaluation and counseling of kitchen staff. * Promotes support and communication with entire staff. * Positively interacts with front of house staff. * Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. * Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. * Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications * Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. * Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. * Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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

WHO ARE WE? If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Village Bradenton, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. We offer jobs in Bradenton, FL, at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying, and fruitful senior living career at Freedom Village of Bradenton. ABOUT THE ROLE: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. Our team members provide extraordinary care and hold each other accountable. If this sounds like a good fit, we'd love to hear from you! YOU ARE EXCITED ABOUT THIS OPPORTUNITY BECAUSE YOU WILL… * Supervises kitchen personnel on all shifts * Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident and Health Center dining rooms * Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process * Assures staff education is provided to kitchen employees in accordance with the staff education program. * Provides on-the-job training for food preparation and kitchen employees. * Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. * Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers and guests. * Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. * Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. * Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. * Assists in the development and implementation of standardized recipes and menu specifications. WE ARE EXCITED ABOUT YOU BECAUSE YOU… * Proven working experience as a Chef in a healthcare environment * Familiar with the AHCA or Joint Commission survey/inspection process * Prior experience working with cycle menus and resident profile management software such as MealTracker, Crandall Menus, etc. * Experienced managing multiple kitchens * Enjoys interacting with residents on a daily basis WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Points, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * Various Employee-led Committees because we value employee engagement and making your voice heard. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement * Freedom Village Bradenton has partnered with Daily Pay to give our team members control over accessing their paycheck on their own schedule. Ask us about how this benefit supports your financial wellbeing today! Salary: Starting at $70,000 Shift: Varies/Full-Time EEO Employer

WHO ARE WE? If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Village Bradenton, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. We offer jobs in Bradenton, FL, at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying, and fruitful senior living career at Freedom Village of Bradenton. ABOUT THE ROLE: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. Our team members provide extraordinary care and hold each other accountable. If this sounds like a good fit, we'd love to hear from you! YOU ARE EXCITED ABOUT THIS OPPORTUNITY BECAUSE YOU WILL… * Supervises kitchen personnel on all shifts * Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident and Health Center dining rooms * Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process * Assures staff education is provided to kitchen employees in accordance with the staff education program. * Provides on-the-job training for food preparation and kitchen employees. * Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. * Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers and guests. * Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. * Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. * Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. * Assists in the development and implementation of standardized recipes and menu specifications. WE ARE EXCITED ABOUT YOU BECAUSE YOU… * Proven working experience as a Chef in a healthcare environment * Familiar with the AHCA or Joint Commission survey/inspection process * Prior experience working with cycle menus and resident profile management software such as MealTracker, Crandall Menus, etc. * Experienced managing multiple kitchens * Enjoys interacting with residents on a daily basis WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Points, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * Various Employee-led Committees because we value employee engagement and making your voice heard. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement * Freedom Village Bradenton has partnered with Daily Pay to give our team members control over accessing their paycheck on their own schedule. Ask us about how this benefit supports your financial wellbeing today! Salary: Starting at $70,000 Shift: Varies/Full-Time EEO Employer