Chef Jobs in Delray Beach, FL

RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. BENEFITS: Competitive Pay All full-time associates can sign up for Health, Vision, & Dental - available within 30 days of your start 401(k) 2 weeks paid vacation for full-time associates Our Restaurants are closed on Christmas and Thanksgiving Day Our hours of operation are from 10 am to 9 pm Our Leaders work an average of 55 hours a week Career advancement opportunities as we open 3 to 4 new Restaurants each year If you are driven and determined, you can grow with a great brand that has stability, lots of resources and opportunities Links to other RH Restaurants (copy & paste into a search browser) ************************** *********************************************** Your Responsibilities: Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

We are seeking an experienced Sous Chef to join our Team at Roka Hula Delray. The Sous Chef is responsible for assisting in the day-to-day operations of the kitchen and ensuring its success, while leading and developing our Team. The Sous Chef will ensure the highest level of quality food execution by implementing policies and procedures set forth by the company, while maintaining a positive attitude and promoting a FUN work environment. The Sous Chef will work directly with the AGM to ensure proper communication from the Culinary Team to the Service and Beverage Team. The Sous Chef will work closely with the Executive Chef, Head Chef, and other Managers to ensure all facets of the restaurant are functioning properly and efficiently while maintaining the integrity of the Team. AREAS OF RESPONSIBILITY Culinary Operations · Create prep lists and ensure their use to minimize waste · Maintain par levels for culinary supplies · Maintain kitchen cleanliness and organization · Ensure health code standards are being adhered to at all times · Adhere to Federal, State, and local laws in addition to company policies, and hold Team Members accountable · Ensure recipe books are up-to-date and all recipes are being executed accurately · Communicate and administer all Company policies and procedures to Culinary Team Members · Maintain adequate staffing levels for the Culinary Department · Develop relationships with vendors and ensure best pricing · Receive food orders and ensure their quality · Prepare reports and identify opportunities to improve margins and costs · Utilize software systems in place · Process invoices and ensure all pricing is up to date · Think outside the box; be creative and innovative when tackling challenges · Share ideas for improvement · Work with the other Managers and Sous Chefs to identify solutions quickly · Always be looking for ways to improve overall performance and efficiency · Delegate tasks in a responsible manner and maintain accountability at all times Service · Ensure the culture of the restaurant by leading with the companies guiding principles - quality service, quality products, quality atmosphere! · Create systems to ensure food timing from the kitchen to the guest; work with other managers to implement these systems from the Culinary Team to the Service Team · Ensure food quality and freshness daily · Implement standards during service for culinary etiquette · Create new and innovative dishes to serve weekly · Work with supervisors directly to delegate tasks; do so responsibility and maintain accountability always · Comply with OSHA, local health, and safety codes as well as company safety and security policies · Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to uphold these standards during service · Assist Team Members during service ensuring that they are supported throughout the shift · Lead by example and be transparent at all times · Promote a positive work environment that is respectful and inviting The Team · Perform staff meetings that are informative and inspiring with a focus on on-going training to maintain consistency in product and service standards · Resolve issues quickly and efficiently with the best interest of the Company and our Team Members in mind · Communicate regularly with all Team Members and other Managers/Sous Chefs about goals and expectations · Set clear goals, providing constant feedback with effective counseling and coaching for Culinary Team Members · Coach, encourage and mentor all Team Members daily to be the best they can be · Uphold standards and hold all Team Members accountable OUR COMPANY, OUR PURPOSE Roka Hula is our newest concept featuring Asian style cuisine and Tiki cocktails in an exotic and memorable atmosphere. This will be the second Roka Hula and will be located in Delray. Roka Hula is part of True Grit Hospitality Group, currently one of the fastest growing hospitality groups in South Florida. We pride ourselves on quality products, top-notch service, and an inviting and unique atmosphere for both our Guests and Team Members. We understand that our Team Members are the key to our success, and we seek out those who share a passion for great food, amazing craft cocktails, and genuine hospitality, just like we do. True Grit Hospitality promotes a positive work environment and a quality of life that allows our managers to perform at their highest level. As we grow, we are looking for those who want to grow with us, and who can bring an intricate understanding of the hospitality industry to our business. Currently, we have three concepts, Voodoo Bayou located in Palm Beach Gardens, Orlando and Fort Lauderdale; Calaveras Cantina located in Jupiter and in Boca Raton; and Roka Hula now in Orlando and coming to Delray Beach now. We will be expanding into other South Florida markets in 2025. If you are looking for a hospitality group that offers a better quality of life, where you can thrive and grow, then we are looking for you too! Our Goal is to provide an amazing and memorable experience for our Guests each time they walk into one of our restaurants. We do this by also creating the best working environment in our industry for our Team. Our foundation is built on quality training, growth, integrity, grit, and fun. We look forward to a partnership of growth and success with all our Team Members. Benefits to joining the True Grit Team · Progressive PAID personal days · Progressive vacation package · Health, Dental, Vision, Life and Disability insurance · Spend benefit per month that can be used at any of our locations or concepts · Positive work environment · Quarterly profit sharing program · Investment opportunity

The Executive Chef will be responsible for managing the daily operations of the kitchen, implementing production processes, planning menus, catering, managing food and labor costs, and ensuring a comprehensive understanding of HACCP standards. The ideal candidate will have experience supervising and supporting the kitchen team, as well as the ability to motivate staff and continuously improve performance. **What You'll Do** - Lead the kitchen department. - Plan menus for daily food service operations. - Develop culinary team members through effective coaching, training, and mentoring. - Maintain compliance with standards for meal service, food quality, and task performance. - Conduct daily audits of safety, sanitation, food quality, and meal delivery at the point of service to optimize financial and operational productivity. **Job Requirements** - BS/BA in Food Science, Nutrition, Culinary Arts, Hotel/Restaurant/Hospitality Management, preferred. - Certified Dietetic Manager Program (or state equivalent or degree equivalent), preferred - Minimum 2 - 5 years related experience at Executive Chef, Chef Supervisor, or equivalent level. - Success, recognition, and achievement working in fast-paced environment - Completion of Five Star executive chef certification program within 12 months of employment to maintain position

We are seeking a talented and passionate Specialty Sous Chef to join our culinary team. The ideal candidate will have a deep understanding of specialized cuisine and cooking techniques and will work closely with the Head Chef to craft exceptional dishes and drive the culinary vision of our establishment. This role involves overseeing kitchen operations, mentoring junior staff, and ensuring consistent quality in every dish. Key Responsibilities: Culinary Leadership: Assist the Head Chef in menu development, including creating and testing new recipes. Supervise kitchen staff, ensuring adherence to company standards and culinary techniques. Train and mentor team members, fostering a culture of continuous learning and creativity. Food Preparation: Prepare and execute high-quality dishes in accordance with the restaurant's specialty menu, ensuring presentation and taste meet our standards. Maintain knowledge of food trends and techniques relevant to the specialty cuisine, continuously seeking innovative ways to incorporate them into menu offerings. Quality Assurance: Oversee daily operations in the kitchen, ensuring smooth workflow and timely delivery of dishes. Conduct quality control checks to ensure all food served meets safety and quality standards. Collaborate with the Head Chef to maintain inventory levels and manage food costs efficiently. Health and Safety: Ensure the kitchen adheres to health and safety regulations at all times, maintaining a clean and organized workspace. Implement and enforce food safety practices, including proper sanitation and food storage procedures. Collaboration and Communication: Work closely with front-of-house staff to ensure seamless service and guest satisfaction. Participate in team meetings, sharing insights and recommendations for menu improvements and operational efficiency. Qualifications: Proven experience as a Sous Chef or in a similar leadership role within a fine dining or gastro-molecular establishment, specializing in international cuisine (e.g., Italian, French, Asian, vegetarian, etc.). A culinary degree or relevant professional certification from a recognized institution is highly preferred. Extensive international experience in specialty cuisine, with a strong understanding of diverse culinary traditions, regional ingredients, and global flavor profiles. Expertise in advanced culinary techniques, molecular gastronomy, and innovative plating to elevate the dining experience. Strong knowledge of flavor pairing, ingredient sourcing, and seasonal menu development, blending traditional techniques with modernist approaches. Excellent leadership, communication, and interpersonal skills to effectively manage and inspire diverse kitchen teams. Proven ability to thrive in a high-pressure, fast-paced environment while maintaining precision, efficiency, and creativity.

Join our team as a Line Cook if you're passionate about great food, teamwork, and have culinary experience. In this role, you'll be a key contributor to our innovative Signature Dining Programs, engaging in à la minute cooking and crafting chef-inspired dishes. FULL-TIME, LINE COOK SHIFT: 11:30AM to 8:00PM, Weekdays and some weekends. What we offer Compensation: $22.00 an hour, commensurate with work experience Quality of life - most of our restaurant's team members are out before 9pm PTO, volunteer hours, and competitive benefits packages including medical, dental, vision for eligible team members, in accordance with applicable state law 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices! A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! 401k for all team members 18 and over with a company 3% match How you will make an impact Consistently prepare all meals and menu items following proper safety and cooking techniques. Ensure accurate portioning, plating, temperature, and presentation of meals. Utilize your culinary skills to create high-quality dishes that enhance resident satisfaction. Keep the kitchen and workstation clean and sanitized at all times. What you will need Minimum of 1 year of cook-to-order experience Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in varying temperatures, from hot kitchens to cold refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Devonshire is a 26-acre resort-style continuing care retirement community located on the grounds of PGA National in Palm Beach Gardens, Florida. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Devonshire helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by 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*

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.

div class="iCIMS_JobContent" h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Oak View Group /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-size: 12pt;"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/span./p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Overview /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;"To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the food 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 GM or Executive Chef./span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;" /span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;"The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. /span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;" /span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;"This is a key position for the effective and profitable operation of the business. The Executive Sous 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. /span/pp style="margin: 0px;" /pp style="margin: 0px;"span style="font-size: 10pt;"This role pays an annual salary of $80,000 to $85,000./span/pp style="margin: 0px;" /pp style="margin: 0px;"span style="font-size: 10pt;"strong Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays)./strong/span/pp style="margin: 0px;" /pp style="margin: 0px;"span style="font-size: 10pt;"strong This position will remain open until May 22, 2025./strong/span/pp style="margin: 0px;" /p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Responsibilities /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" ulli style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ensures 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 for all Pubic Food Events. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ensures that the purchasing and preparation of all food products meet OVG' 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./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Assists with the delivery and set-up of catered services and food service areas as needed./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"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. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Assists the Executive Chef in fulfilling 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. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"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./span/li/ul /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Qualifications /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" ulli style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"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./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"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./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to positively distribute responsibility to others to meet objectives and achieve desired results./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to be self-directed while working in a team-oriented environment./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to work a flexible schedule; able and willing to work nights, weekends and long hours./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Minimum of 2-3 years kitchen management experience in a events venue, catering operation, or restaurant./span/li/ululli style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Demonstrated and verifiable track record of meeting projected costs./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Professional appearance and presentation required./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Knowledge of and skill in using computer software, including MS Word/Excel/Outlook./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Maintains a current Food Handler's card and alcohol service permit if required by state or local government./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Working knowledge of employee scheduling in a hospitality environment./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to obtain and maintain certification in a nationally recognized sanitation program/span/li/ul /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Strengthened by our Differences. United to Make a Difference /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-size: 12pt;"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 strongpeople/strong, improves our strongservice/strong, and raises our strongexcellence/strong. 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./span/p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Equal Opportunity Employer /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-size: 12pt;"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./span/p /div /div /div /div

The Executive Chef at The Seagate's Beach Club is instrumental in delivering exceptional culinary experiences to our guests. This role provides a unique opportunity to shape menus, ensure top-notch cuisine delivery, and contribute to our resort's reputation for excellence. As a passionate culinary professional, you'll be a key player in our dynamic kitchen team, creating dishes that showcase innovation, quality, and artistic presentation. Responsibilities: Assist the Resort Executive Chef in leading culinary team operations. Oversee food preparation, ensuring adherence to standards. Manage budgets, systems, and department meetings. Demonstrate expertise in culinary techniques and safety regulations. Schedule staff and monitor performance. Perform other assigned duties. Qualifications: High School Diploma or equivalent. Culinary arts program completion. Minimum 5 years' restaurant experience. 3 years in a head chef or higher role. Strong knowledge of culinary operations. Flexibility to work long hours, weekends, nights, and holidays. Physical Requirements/Other: Ability to stand, sit, walk for extended periods, lift, carry, and push up to 25 pounds. Capable of bending, stooping, kneeling, and crouching more than 50% of the time. Must possess tasting ability and respond to visual and aural cues. Proficiency in English for reading, writing, and verbal communication with associates and leaders.

The Executive Chef at The Seagate's Beach Club is instrumental in delivering exceptional culinary experiences to our guests. This role provides a unique opportunity to shape menus, ensure top-notch cuisine delivery, and contribute to our resort's reputation for excellence. As a passionate culinary professional, you'll be a key player in our dynamic kitchen team, creating dishes that showcase innovation, quality, and artistic presentation. Responsibilities: Assist the Resort Executive Chef in leading culinary team operations. Oversee food preparation, ensuring adherence to standards. Manage budgets, systems, and department meetings. Demonstrate expertise in culinary techniques and safety regulations. Schedule staff and monitor performance. Perform other assigned duties. Qualifications: High School Diploma or equivalent. Culinary arts program completion. Minimum 5 years' restaurant experience. 3 years in a head chef or higher role. Strong knowledge of culinary operations. Flexibility to work long hours, weekends, nights, and holidays. Physical Requirements/Other: Ability to stand, sit, walk for extended periods, lift, carry, and push up to 25 pounds. Capable of bending, stooping, kneeling, and crouching more than 50% of the time. Must possess tasting ability and respond to visual and aural cues. Proficiency in English for reading, writing, and verbal communication with associates and leaders.

Being a Hawkers chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers leader is about working on a team environment of motivated people who wake up every day ready to spark adventure with our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our team. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits + 401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an operations manager who is responsible for supporting the mission, vision, and values of Hawkers Asian Street Food through all that he/she/they do in their role every day. The Sous Chef will work with the Executive Chef towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company while developing restaurant staff. The Sous Chef is responsible for overseeing shift operations by managing food quality, shift execution, ticket times, and productivity on the shift. The Sous Chef is also responsible for assisting the Executive Chef in supervising and overseeing an assigned work group within the kitchen. The Sous Chef has contributory financial responsibility for food costs, labor costs, kitchen repair and maintenance and supplies for the kitchen. The Sous Chef will oversee a staff of up to 30 team members which may include other management personnel. Requirements Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target ticket times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits, and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation, and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Strictly follows and adheres to recipes and procedures per Jolt. Completes Culinary line checks, and sanitation checks daily. Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team members' morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches team members. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable and other company systems. Train, develop, and motivate team members and leaders to meet or exceed established standards. Training and following the training guide program and team members to have a passing score to be in position. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and can use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Physical Demands: Ability to read and write in English to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 50 lbs. Salary Description Salary range is $60-65K

Job Details FL - Delray Beach, FLDescription Mizner Country Club has a fresh take on tradition which we can only do through our amazing team! Since 1999 our focus on providing EXCELLENCE and our passion for service is what makes our boutique Club unique. Our employees are entrusted with building and preserving our brand, where growth is not just a word, but a promise. We invite you to experience hospitality as part of a Five-Star, Platinum-awarded team in a fast-paced, family-focused environment. Are you interested in working with Mizner Country Club, but do not see any open positions that pique your interest? Submit an application to be the first to know about future opportunities in the Culinary department at Mizner Country Club. When a position opens that matches your experience and interests, a member of the Human Resources team will contact you.

Our core Values: Guest Focus Reliable Attentive Service with the smile Passion Always have fun Established South Florida Hospitality Group - hot spot restaurants in Delray area on Jog Road - is opening Casalina. Fine dining Italian restaurant with an American accent. We are looking for a strong practical experienced Sous Chef to run the day-to-day operations. Hospitality first, elevated F&B, multi-revenue center. SOP & top-line focused, proven record of financial excelling in a stand-alone restaurant group. Passion for training and develop. Growth potential with a growing Company. The sous chef acts second-in-command in the kitchen, directing and managing cooks and other kitchen workers, and taking over when the executive chef is absent. Description Are you an experienced chef looking for an exciting new opportunity in the hospitality industry? Look no further! We are currently seeking a talented and motivated Sous Chef to join our team. As the Sous Chef, you will play a key role in our kitchen operations, assisting the Head Chef in menu planning, food preparation, and overall kitchen management. If you have a passion for cooking and a desire to showcase your skills in a fast-paced and dynamic environment, this could be the perfect job for you! Responsibilities Collaborate with the Head Chef to develop and update menus based on seasonal ingredients and customer preferences Assist with the planning and preparation of food selections for daily service and special events Oversee and manage kitchen staff, ensuring that all team members adhere to food safety and hygiene standards Train and mentor junior chefs, providing guidance and support in various kitchen tasks Supervise food preparation, ensuring consistency and quality in taste, presentation, and portion control Monitor inventory levels and assist with ordering supplies to meet kitchen demands Maintain a clean and organized kitchen environment, following sanitation regulations and ensuring equipment is properly maintained Requirements Minimum of 4 years of experience as a chef, with a focus on high-volume dining establishments Strong culinary skills, with a passion for creating innovative and delicious dishes Proven ability to effectively manage a team and work under pressure in a fast-paced environment Excellent knowledge of kitchen operations, including food preparation, cooking techniques, and sanitation standards High level of creativity and ability to adapt to changing demands and preferences Strong communication and leadership skills, with the ability to motivate and inspire team members Flexibility to work evenings, weekends, and holidays as needed Previous Italian cooking experience mandatory

Join our growing team and see for yourself why Rapoport's Restaurant Group, Inc. has received over 80 awards including the Community Excellence Award and the Dream Big Small Business of the Year Award. As a Sous Chef you will be expected to: Responsible for assisting Chef in all ordering and purchasing as well as meeting or beating the food cost budget as well as scheduling kitchen staff. Supervise kitchen staff as well as coaching and developing through continuous training to ensure company values and mission. Prepares or directs preparation of food served using established production procedures and systems Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques. Reports necessary equipment repair and maintenance. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved. Maintain daily production records. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation. Complete food temperature checks before service. Performs other work-related duties as assigned. What We Offer: Competitive salaries • Paid time off • Benefits • Energetic, focused and collaborative work environment NO TELEPHONE CALLS OR AGENCIES. Only local candidates will be contacted; there is no relocation for this position. Immediate Opening(s). We Encourage a Diverse Workforce: We believe that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you're looking for a company that respects your unique merits, professionalism, and skills, we'd like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. All employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. Equal Opportunity Employer // Drug-Free Workplace

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

Join our growing team and see for yourself why Rapoport's Restaurant Group, Inc. has received over 80 awards including the Community Excellence Award and the Dream Big Small Business of the Year Award. As a Sous Chef you will be expected to: Responsible for assisting Chef in all ordering and purchasing as well as meeting or beating the food cost budget as well as scheduling kitchen staff. Supervise kitchen staff as well as coaching and developing through continuous training to ensure company values and mission. Knowledge of Cooking Asain Cuisine Prepares or directs preparation of food served using established production procedures and systems Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques. Reports necessary equipment repair and maintenance. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved. Maintain daily production records. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation. Complete food temperature checks before service. Performs other work-related duties as assigned. What We Offer: Competitive salaries • Paid time off • Benefits • Energetic, focused and collaborative work environment NO TELEPHONE CALLS OR AGENCIES. Only local candidates will be contacted; there is no relocation for this position. Immediate Opening(s). We Encourage a Diverse Workforce: We believe that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you're looking for a company that respects your unique merits, professionalism, and skills, we'd like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. All employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. Equal Opportunity Employer // Drug-Free Workplace

As Sous Chef, you will be responsible for planning and directing food preparation in the kitchen. This involves a significant degree of supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen, and seizing control of a situation at a moment's notice. Also, you may need to effectively discipline underperforming staff members and provide incentives for them to go above and beyond the expectations of their particular chef roles. Responsibilities Work closely with the Executive Chef and Executive Sous Chef to produce diversified menus by the restaurant's policy and vision. Create/generate new dishes which would appeal to the members and guests of the Club. Thoroughly and effectively high-quality dishes that follow the established menu parallel to the location's standards and members' requirements. Plan the food to order to create a perfect match between the dish's aspect and its taste. Assist in training the auxiliary kitchen staff in order to provide the best results in managing the available resources Maintain order and discipline in the kitchen during working hours. Create delectable menus for clients interested in contracting the food for different events such as weddings, banquets, corporate dinners, birthday parties, bar mitzvahs, etc. Assist in developing cross-marketing strategies in order to increase business profit. Demonstrate a strong understanding of various cooking methods, ingredients, equipment and procedures that are of the highest standard. Qualifications High School Diploma or General Education Diploma required. Apprenticeship program; college/technical school program in culinary arts 5 + years' experience preferred. Work long hours when necessary and flexibility with schedule. Be able to work weekends, nights, and holidays as necessary. Physical Requirements/Other Stand, sit, walk for extended hours, lift, carry and push up to fifty plus pounds.

As Sous Chef, you will be responsible for planning and directing food preparation in the kitchen. This involves a significant degree of supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen, and seizing control of a situation at a moment's notice. Also, you may need to effectively discipline underperforming staff members and provide incentives for them to go above and beyond the expectations of their particular chef roles. Responsibilities Work closely with the Executive Chef and Executive Sous Chef to produce diversified menus by the restaurant's policy and vision. Create/generate new dishes which would appeal to the members and guests of the Club. Thoroughly and effectively high-quality dishes that follow the established menu parallel to the location's standards and members' requirements. Plan the food to order to create a perfect match between the dish's aspect and its taste. Assist in training the auxiliary kitchen staff in order to provide the best results in managing the available resources Maintain order and discipline in the kitchen during working hours. Create delectable menus for clients interested in contracting the food for different events such as weddings, banquets, corporate dinners, birthday parties, bar mitzvahs, etc. Assist in developing cross-marketing strategies in order to increase business profit. Demonstrate a strong understanding of various cooking methods, ingredients, equipment and procedures that are of the highest standard. Qualifications High School Diploma or General Education Diploma required. Apprenticeship program; college/technical school program in culinary arts 5 + years' experience preferred. Work long hours when necessary and flexibility with schedule. Be able to work weekends, nights, and holidays as necessary. Physical Requirements/Other Stand, sit, walk for extended hours, lift, carry and push up to fifty plus pounds.

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 To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food 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 GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous 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 will pay an annual salary of $55,000-$70,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 27, 2025. Responsibilities Ensures 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 for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' 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. Assists with the delivery and set-up of catered services and food service areas as needed. 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 Public Foods 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. Assists the Executive Chef in fulfilling 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. 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 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. Minimum of 2-3 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 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.