Chef Jobs in Holly Hill, FL

Turn on your Island Charm... Latitude Margaritaville Daytona Beach is looking for an Executive Chef to join our team! Purpose: The Latitude Executive Chef is responsible for the overall dining program and execution of all aspects of the culinary experience for the community. The Executive Chef will be enhancing the resident experience through creating weekly specials that are on brand and presented well. This leader will establish a relationship with the Association's Board of Directors and all of the residents acting as a key contact in all aspects of the Food Service experience. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. As the face of the Kitchen, maintaining positivity and diplomacy in a fast-paced environment is critical. The Executive Chef is accountable to the General Manager and Director of Operations and is expected to create an exceptional dining program. The Executive Chef is to ensure the community is managed in compliance with FirstService Residential standards, State and Government Food Safety standards and practices and authentically delivering the Latitude Margaritaville Lifestyle. The Executive Chef will be empowered to perform the job with a wide degree of creativity while ensuring that all dining programming is on brand. Key Responsibilities and Accountabilities: Leadership: * Managing all kitchen and back of house staff. Including the hiring, discipline & termination, training and work schedules. * Provide leadership and direction to the Culinary Team to ensure strict adherence to all applicable standard policies, procedures, and programs. * Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team. * Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand. * Creating vibrant menus and specials that reflect the Latitude Margaritaville Lifestyle. * Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action * Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas. * Supervise and train and develop the back of house staff. * Ensure all safety procedures are being followed and the kitchen meets all federal, state, local health, safety and sanitation standards. * Exercise a positive attitude and remain professional under all circumstances * Responsible for cleanliness, Ecosure, Health Inspection and HACCP inspection results. Daily Operations and Customer Experience: * Lead the Culinary Team * Coordinate bookings of private event dining space. * Works with vendors to get in-house promotions and specials for resident experience. * Maintains some level of Resident contact to foster relationships and garner feedback. * Build strong, effective teams through ongoing supervision, training, coaching, counseling and leadership * Create an "I Love My Job" environment that further enlivens the Margaritaville Latitude Lifestyle. * Ensure proper response and handling of all community emergencies through training with staff, residents, buildings, etc. within company guidelines to minimize liabilities * Ensure compliance with all company, local, state and federal safety and food safety rules * Comply with all ordinances and regulations per the locations jurisdictions * Work with GM and Director of Operations in creating F&B community events * Ability to lead staff through all service types (a la carte, buffet, etc.). * Maintain a surgically clean kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling Technical competencies: Education: * High school graduate * Degree from a culinary institute preferred. * Servsafe certified. Experience: * 10+ Years of progressive kitchen experience * 3-5 year experience as a Sous Chef or Executive Chef * Previous oversight of front of house staff and dining/bar operations Skills, Knowledge, and Abilities: * Strong leadership skills, able to develop a team in back of house * Exceptionally creative and quality cooking experience- must be able to consistently create fresh concepts and specials. * Must be willing to work nights and weekends. * Current with culinary and dining trends and styles * Basic knowledge of beer, wine, & spirits * Some front of house exposure * Must be willing to frequently work 'on the line' and be hands on in all food prep. * Must be willing to get out from the kitchen and interact with residents and be the face of the operation. * Communication skills (listening, verbal and written) * Organizational skills * Attention to detail * Problem solving skills * Common Sense * Team player but can work independently * Have fun!!! FINS UP! Compensation/Work Schedule: * $85,000 - $95,000 annually * Full-Time (Weekend & holiday availability required) * As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, vision. In addition, you will be eligible for time off benefits, paid holidays and a 401k with company match. Occasional travel may be required to attend training and other company functions. * We also offer opportunities for growth and advancement, a free daily meal, and cell phone allowance. DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time. #LI-PM1

Full-time Description 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. Steakhouse Concept Winter Park, Coming Soon... We are thrilled to announce the upcoming launch of our new steakhouse concept in Winter Park, Florida this summer! Inspired by the principles of quality, hospitality, and culinary excellence that define our group, we are building a team to create an unforgettable dining experience. We are seeking passionate and experienced leaders to join us in shaping this exciting new venture. We are actively recruiting our leadership team starting in June 2025. Apply now to be part of something special! THE ROLE... We are seeking a dynamic and experienced EXECUTIVE CHEF to lead our culinary team. A successful candidate will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food-focused environment, preferably with a strong emphasis on protein. You will be passionate about sourcing, cooking, and butchering meat, while procuring 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 oversee 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 lasting impressions. Inspire Your Team: Nurture and inspire a culture of creativity, collaboration, and innovation. Jump on the Line: You're 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. 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 55 to 60 hours a week. Experience: "Working" Executive Chef (5+ years), background in Steakhouse cuisine, a-la-carte, elevated yet approachable environment. You'll also have a love for butchery, sourcing quality meats and sharing your knowledge with the team & guests. Servant Leadership: Dedicated to serving 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." THE PERKS: Competitive Compensation: Competitive base salary, 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. Join us in Winter Park and be part of an exciting journey where hospitality truly begins! Please note that this serves as a guide and is not an exhaustive list of all duties and responsibilities. At IRHG, employment is voluntary and "at will," meaning you can leave, or we can part ways, with or without notice, and with or without a reason. The Indigo Road Hospitality Group is committed to diversity and equality. We do not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. Our commitment to fairness and diversity extends to all aspects of employment, from hiring to benefits. Join us in our quest to change the hospitality industry forever, and let's create magic together! How to Apply: Please submit your resume Here. We look forward to hearing from you! Everyone has a seat at our table. Join us! Requirements Requirements for Success: At least 5+ years of proven, successful culinary experience in a high-volume environment Positive, friendly, and enthusiastic mindset with an excellent record of kitchen management Ability to communicate effectively with fellow leaders, managers, employees, and all guests Strong problem management skills with accuracy in quickly handling emergency situations and providing solutions Complete understanding and knowledge of safety, sanitation, and food handling procedures Must be able to work days, nights, weekends and holidays Ability to constantly stand and walk with occasional stooping, kneeling, ascending, reaching, pushing, pulling, or lifting Our Core Value Must-Haves: Work Collaboratively Practice Humility and Transparency Act With Integrity Enrich Your Community Show Compassion and Empathy Leave a Lasting Impression Embrace Positivity Have Fun at Work The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at The Indigo Road Hospitality Group, employment is “at will” or voluntary on both the part of the employee or employer. That means employment can be terminated by either party with or without notice and/or with or without cause. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training. Salary Description $80,000.00 to $90,000.00

Fields is seeking a positive team member to join our dynamic dealership to provide a luxury experience to both our internal and external customers! Our goal is to provide the best customer experience and create life-long relationships. Being family owned and operated, our culture and standards that define our day-to-day beliefs encompass our Fields Five, Safety, Integrity, Courtesy, Presentation, Efficiency. We have a common purpose to ensure transparency and a collaborative environment where team members are encouraged to express their ideas with a strong belief in promoting from within the organization. Job Overview Part time two days a week. 7 am - 3 pm Prepares and cook food items to ensure the highest quality service and experience for our customers. They will help keep the kitchen/café organized and running efficiently. Responsible for proper food handling, sanitation and following food storage procedures. Responsibilities * Set up workstations with all needed ingredients and cooking equipment * Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) * Cook food in various utensils or grills * Check food while cooking to stir or turn * Ensure great presentation by dressing dishes before they are served * Keep a sanitized and orderly environment in the kitchen * Ensure all food and other items are stored properly * Check quality of ingredients * Monitor stock and place orders when there are shortages Qualifications * Proven experience as cook * Experience in using cutting tools, cookware and bakeware * Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) * Ability to follow all sanitation procedures * Ability to work in a team * Very good communication skills * Excellent physical condition and stamina * High school diploma or equivalent What We Offer Medical, Dental, Vision, Short- and Long-Term Disability, Paid Basic Life Insurance, 401(k) Plan, Personal Time Off, Paid Training, Employee vehicle purchase plans, Health and wellness, Saturday Lunches, Discounts on products and services 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: * While performing the duties of the job, the employee is regularly required to stand; walk; use hands to finger and reach with hands and arms; climb or balance; and talk or hear. * The employee frequently is required to stoop, kneel, crouch, or crawl. * The employee is occasionally required to sit. * Ability to communicate customers' interests, needs and requests to management and sales personnel. * Team-oriented * Willing to submit to a pre-employment background check. * Professional personal appearance

Job Opportunity: Chef at Mama Foo Foo Mama Foo Foo, Daytona Beach's premier destination for innovative dining and craft cocktails, is seeking a talented and experienced Chef to work with our culinary team. Key Responsibilities: Develop and execute a creative, seasonally inspired menu using local and fresh ingredients. Manage kitchen operations, inventory, and food cost control. Train, mentor, and oversee BOH staff to ensure consistency and excellence. Collaborate with management on menu planning, events, and promotions. Qualifications: Proven leadership experience in a high-volume, upscale dining environment. Strong understanding of culinary trends and techniques. Excellent organizational, communication, and team-building skills. Why Join Mama Foo Foo? Be part of a vibrant team in a venue known for its creativity and dynamic energy. We value innovation, professionalism, and passion for the culinary arts. Apply Now! Take the next step in your culinary career with Mama Foo Foo!

Job Summary: Responsible for the daily operation of the kitchen, and to provide professional leadership and direction to kitchen personnel. Delegate's assignments to the staff ensuring proper recipes and food preparations are used to meet the restaurants standards and consistency. Essential Functions and Responsibilities: Supervision, instruction and development of all Kitchen, Salad Prep, Baker and Dish Room employees. Maintain high standards of sanitation, safety and proper food handling to meet local, state and federal requirements. Oversee daily menu production for all kitchens and special functions. Continuously work towards Resident satisfaction while meeting nutritional guidelines in quality, variety and plate presentation. Actively participate in menu planning and development with the Executive Chef. Participate in interviewing, selecting, and prescreening process of new hires. Make recommendations regarding disciplinary actions as needed. Participate in the continued employment decisions of each employee. Facilitate and recommend appropriate training as needed. Cost control in relation to food and labor cost to meet established Department Budget requirements. Involvement in Industry Organizations and Marketing Activities as needed. These functions require ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. Educational, Physical, and Other Requirements: Proper documented culinary training and experience in the hospitality industry, healthcare, hotel, restaurant and/or similar production services. Must have degree from a culinary arts school or equivalent skills. A minimum of two (2) years hands on food service management experience. Employee must be able to perform the essential functions of the job with or without reasonable accommodations. Physical requirements may include frequent use of hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk or hear. The employee may be required to lift, stand; walk; sit; climb or balance; stoop; kneel; crouch or crawl; and smell. Vision abilities may require close vision, distant vision, color vision, peripheral vision, depth perception and the ability to adjust focus. For the safety and security of our residents and patients, employees must be able to read, write, and verbally communicate in English, which is the most universally used language of our resident and employee population. Customer/Guest Relations & Communications: Must maintain a professional, respectful, friendly demeanor with all residents, family members, guests, and staff at all times.

If you are an individual who enjoys working with seniors in a friendly environment and desires to work in a positive culture; Heritage Waterside could be the employer for you! Heritage Waterside is proud to be growing. As we grow that allows us to bring on more quality employees. Heritage Waterside is a progressive Assisted Living/Memory Care Community located in Daytona Beach Shores, Florida serving our residents in their homes. Resort-Style Assisted Living and Service provides our families with the highest level of services in our industry. Above-average compensation, discounted meals, competitive benefits, PTO, and opportunity for advancement with company growth on the horizon provide a very real exploding opportunity for the right individual. Responsibilities Prepare all soups, stocks, sauces; boils, braises, and roast items per standardized recipes Prepares and serves all sauteed, fried, grilled, steamed, and baked items per standardized recipes Prepares or directs the preparation of 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 Determines the amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production Also must maintain dependability and punctuality as outlined in the Attendance Policy Qualifications Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic Ability to understand measurements and conversions A minimum of three years of experience as a cook in a hotel, restaurant, club, or similar institution Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards Knowledge of kitchen equipment Must be able to pass a Level 2 background check and drug screen Must be reliable, show up to work at scheduled shift on time Must be passionate about working with seniors ServSafe Certification We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

At Rocket Farm Restaurants, the core philosophy that defines our culture is “We serve the person who is serving the guest.” Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen - with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us! Superica brings sunshine to Winter Park with an Old-West inspired, relaxed yet upbeat vibe and Tex-Mex cuisine served over brunch, lunch, dinner and hanging over cold, refreshing margaritas. At Superica, we know that Tex-Mex is more than just a kind of food, it's a way of life - and we love sharing it with friends and families of all ages. Superica Winter Park is seeking an Executive Sous Chef who is eager to grow! The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving. He/she is responsible for ensuring the culinary staff is able to create all menu items to the highest standards, as well as effectively and professionally running the kitchen in the absence of the Executive Chef. The ideal candidate will have the ability to work calmly under pressure and lead a cohesive team, while successfully managing a culinary budget and aggressively monitoring labor, scheduling and overtime to ensure maximum productivity and guest satisfaction. 5-years of progressive culinary experience preferred, two of which in a Sous Chef capacity. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals! Competitive salary: $65,000 - $80,000/yr. DOE + generous quarterly bonus program Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance As a valued member of our team, you will also receive: A supportive culture and ethical work environment Dynamic performance-based raises and promotions Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance Significant Long-term Retention bonuses Family time on most major holidays: New Year's Day, Memorial Day, Juneteenth, July 4 th , Labor Day, Thanksgiving, Christmas Eve and Christmas Day 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park Rocket Farm University: specialized leadership classes and personalized support for career advancement Employee-led Mentorship programs, Advisory Council and Safety Committee

Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Aimbridge Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards. Motivate coach counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s. Ensure implementation of all Aimbridge Hospitality policies and all house rules. Prepare implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Aimbridge Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.' Maintain proper record keeping (receiving tickets invoices transfer logs) according to Aimbridge Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation including proper receiving and storage of all food and food-related items. Expedite peak meal periods by maintaining a 'hands on' approach. Complete all paperwork required by Aimbridge Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Aimbridge Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Ensure that Kitchen employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Maintain follow through for all guest requests ad complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Review menu abstracts P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an '86'd' item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Access to back of house areas of the hotel and sensitive information Interact and occasionally have unsupervised contact with guests and/or colleagues Access and control to sensitive areas in the hotel premises including Master Keys and/or guestrooms Storage/Liquor Room and secured file cabinets Drive safely on behalf of the company for business reasons Maintain a high level of trust and responsibility Represent the company with certain level of reputation and good character as well as exercise sound judgement Property Details Nestled on a stretch of unspoiled beach along the Atlantic Coast in Palm Coast, Florida, Hammock Beach Resort is an extraordinary treasure. Families have been making special memories for years capturing them in pictures and videos. Whether it's a first trip to our beautiful beaches or a relaxing spa weekend with the girls, take a look at what makes Hammock Beach Resort so special. So much more than a hotel room - Hammock Beach Resort is designed for gatherings of friends and families, with villas and suites ranging from 700 to 2,350 square feet. Unlike standard hotels, our multi bedroom villas and suites allow you to experience resort living while still enjoying the comforts of home. At Hammock Beach, it is our mission to ensure our guests experience a rich and carefree stay. We offer services that are truly unique to Hammock Beach. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan

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! #PGH-BMC Location Description At the Shores Resort and Spa we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Shores Resort and Spa can mean for you! The Shores Resort and Spa boasts 212 guest rooms, and 20,000 sq ft of event space. Overview We are looking for an Executive Chef, ideal candidate will be ACF certified, or will have a culinary degree from a recognized culinary institute. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. If you are an experienced Chef, if you enjoy putting your creativity to work, and you enjoy the culinary impact you make on guests from all over the world, then we want you! Your Role: * You will create menus which reflect seasonal availability based on the concept of the restaurant, as well as a food & beverage merchandising programs for grab & go or any other food retail element in the hotel. * You will analyze menus and procedures to improve profit and quality * You will have your fingers on the pulse of trends, making changes based on guest needs, the hotel's guest mix, and industry trends. * You will be creative in developing daily, seasonal, and special event menus to enhance the guest experience. Also, working alongside the Director of Food and Beverage and the Sales team to develop and execute successful banquet event menus and events. * You will forecast purchases and maintain food cost to align with budget. * You will be the leader in safety, efficiency, and sanitary production. * You will develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met * You will monitor all activities of Stewarding department and personnel. * You will enhance the skills of your team by designing training and development plans * You will work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards. * You will maintain or enhance an amenity program that reflects the hotel and its environment. A creative solution with a wow factor * You are the leader of culture, "One Team" all employees feel empowered to assist any guests of the Hotel. * You will maintain clear communication with the General manager, Director of Food and beverage and Human resources department. * You will partner with the Corporate Chef to drive programs that ensure centralization and consistency

Prato, an Italian-inspired cornerstone of the Park Lights Hospitality portfolio, is seeking a visionary and skilled Sous Chef to join our Culinary Team. This role is integral to maintaining Prato's exceptional standards while preparing for a future of national expansion. As Executive Sous Chef, you will not only assist the Executive Chef in daily kitchen operations but also play a pivotal role in the optimization and growth of Prato's BOH systems and infrastructure. As Sous Chef, you will serve as a positive leader, inspiring our Culinary Team while collaborating closely with FOH Management to deliver exceptional guest experiences and uphold Prato's nationally recognized reputation and unwavering customer loyalty. You'll contribute to the ongoing remodel of our kitchen, ensuring that the design and functionality align with operational efficiency, while also supporting the Executive and Culinary Teams with Prato's ambitious growth strategy. This position offers a unique opportunity to impact both the immediate success of Prato and its long-term vision. __________________________________________________________________________________________ Key Responsibilities: Kitchen Operations & Culinary Excellence: Maintain consistency and excellence in food presentation, taste, and portioning, setting a standard of culinary quality. Collaborate with the Culinary Team and Executive Chef to develop innovative Italian-inspired dishes that reflect Prato's identity while utilizing premium ingredients. Lead daily kitchen operations, ensuring seamless execution during service and fostering a positive, team-oriented environment. Project Management & BOH Optimization: Assist in project managing the kitchen remodel, ensuring all updates are designed to optimize BOH efficiency and align with future growth objectives. Support the Executive Team in collaborating with architects, designers, and contractors, providing insight on BOH operational needs and best practices. Assist in developing and refining BOH systems and workflows to enhance productivity, streamline processes, and prepare for multi-location scalability. Team Development & Leadership: Recruit, train, and mentor kitchen staff, building a culture of collaboration, growth, and positivity. Foster a learning environment that emphasizes professional development, continuous improvement, and adherence to Prato's values. Strategic Contribution & Growth Preparation: Partner with Senior Leadership to prepare the Culinary Team for significant national expansion, ensuring operational readiness and scalability. Support the establishment of standardized recipes, training materials, and operational guidelines to ensure consistency across future locations. Work closely with the General Manager and Restaurant Management Team to achieve financial goals, optimize guest satisfaction, and maintain Prato's industry-leading reputation. Preferred Qualifications: Minimum 5 years of progressive culinary experience with reputable hospitality companies or brands. Proven experience as a Sous Chef or higher in a high-volume, upscale dining environment, preferably 250+ covers per day. Demonstrated success in managing or contributing to operational optimization projects. Strong leadership skills with the ability to inspire and motivate a diverse team. In-depth knowledge of Italian cuisine, culinary techniques, and kitchen management principles. Excellent organizational, communication, and project management skills. Experience with Microsoft 365, Restaurant 365 or equivalent, and restaurant-centric scheduling, invoicing, and inventory applications and platforms. Ability to adapt and thrive in a fast-paced, high-pressure environment while maintaining professionalism. Flexible schedule, including nights, weekends, and holidays, and the ability to frequently lift/move 50 lbs. __________________________________________________________________________________________ Benefits: Competitive salary commensurate with experience plus a quarterly incentive performance bonus package. Comprehensive benefits package, including health insurance and paid time off. Opportunities for professional development and career growth within a rapidly expanding hospitality company. A unique chance to shape the future of Prato's culinary operations and contribute to the brand's national expansion. __________________________________________________________________________________________ At Prato, we are committed to genuine hospitality, inspired food and beverages, and supporting our team to deliver exceptional guest experiences. Join us in preparing Prato for the next chapter of its journey, and leave your mark on a growing, dynamic brand. Please send your resume with professional references to *******************

Benefits: Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Vision insurance Hiring a Sous Chef position for high Volume upscale seafood/steakhouse environment. Previous experience in a chef-driven concept, from scratch kitchen preferred. Key Accountabilities: Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization's talent pipeline and drive growth. Impact restaurant profitability through effective financial management. Ensure Back of House facilities are maintained. Represent, support, and protect the River & Fort brand. Assist with New Restaurant Openings as required. Responsibilities: Menu Development Assist in coordinating system updates, purchasing activities, and logistics to support new menu rollout. Partner with Executive Chef in coordinating new menu item line station assignments. Maintain new menu recipe documentation at restaurant level. Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions. Review feedback from the team to assess any challenges post-rollout and implement necessary adjustments. Quality Standards Role model and actively coach restaurant team on food quality. Actively monitor food execution. Continuously coach the Back of House team to ensure adherence to recipe and proper preparation and plating technique. Understand - at an expert level - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance. Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify. Operations Partner with Executive Chef in maintaining a properly trained Back of House staff to operate the restaurant effectively. Ensure the Back of House is properly staffed for all shifts. Teach and monitor daily routines in the Back of House. Provide support and direction to ensure adherence to operating systems, procedures, and standards. Partner with Executive Chef in managing all Back of House systems within the restaurant. Carry out corrective action plans, when necessary, to correct immediate issues and prevent the recurrence of problems. Ensure all company specifications are followed. Support Executive Chef in managing Back of House administrative procedures, including staff files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures. Maintain strict adherence to proper food safety and sanitation procedures. Ensure a safe work environment in the Back of the House to reduce the risk of injury and accidents. Complete incident reports promptly in the event of an injury Actively support security procedures in the restaurant to protect employees, guests, and company assets. Partner with Executive Chef in managing housekeeping systems and ongoing repair and maintenance programs to properly maintain the restaurant. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes. Financial Management Partner with the Executive Chef to evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost-effective manner without any compromise to quality standards. Monitor daily operations for improper food handling and other causes of unnecessary waste. Take action to correct. Impact the restaurant's P&L through sound operational and financial practices. People Supervise and develop hourly Back of House staff. When necessary, assist employee counseling and corrective action (which may include terminations). When necessary, assist with employee counseling and corrective action. Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews/conversations. Assist in new hire training for Back of House hourly staff to ensure all required training materials, schedules, and guidelines are followed. Continuously evaluate hourly Back of House staff, and actively assist in the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives. Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback. Monitor staff morale, and partner with Executive Chef to correct breakdowns in employee satisfaction and engagement at the restaurant level. Qualifications: Minimum 1-year experience as a Back of House manager in a high-volume restaurant or minimum High-level organizational skills with multi-tasking capabilities Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through. Dependable, reliable, and highly motivated Ability to communicate effectively in English. Able to work 10-hour plus shifts. Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Finger/hand dexterity to operate kitchen machinery and knives. Able to withstand changes in temperature, occasional smoke, steam, and heat. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation. Compensation: $51,000.00 - $57,000.00 per year River & Fort's mission is to enrich the lives of our guests, our employees and our owners. We do this through superior quality food and beverages, legendary customer service, sales growth, cost controls and treating our employees like family. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.

Sous Chef - Farm to Table Gastro Bar We are looking for an experienced, results-driven Sous Chef to join our team at the Ice Plant in St. Augustine, Florida. Now in its 5th year, the Ice Plant continues to receive recognition and accolades for its delicious food and craft cocktails including Best Bars in the South 2019- Southern Living, #3 of Best New Bars 2014 by Garden and Gun Magazine, Best Bars in America- Playboy Magazine, Top 50 Restaurant Designs- Imbibe Magazine, Where to eat right now by Eater National, and a chef/restaurant feature an an episode of Tastemade Networks The Grill Iron. We specialize in Seasonal, Simple, Gastro-bar, Farm to Table Scratch cooking and are proud of our perpetually changing menus and our efforts to advance the dining scene in North Florida. The Sous Chef is responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to him/her. Primary responsibilities include overseeing all aspects of culinary production. Must work closely with Executive Chef in promoting companys culture, mission and philosophy. ESSENTIAL JOB DUTIES Leadership: Hire, coach, counsel and conduct performance evaluations for dishwashers and cooks. Develop, train and mentorf Line Cooks and Prep Cooks. Act as a resource to them as well as other back-of-house (BOH) personnel. Training and educating BOH staff Recommend or conduct disciplinary action, including termination, of BOH staff member when necessary. Work with management to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Educate FOH staff on menu changes and participate in line up/shift meeting. Financial / Labor Costs: Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Costing all food items Forecast seasonal staffing levels, hiring and attainment/retention of staff. Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen, working closely with the Executive Chef and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Work with management to develop production methodologies to increase efficiency, productivity, quality and consistency. To train and monitor sanitation and food handling in kitchen. Develop, implement and maintain sanitation practices and protocol. Insure that desserts served are executed properly. Work with management on on-going and monthly/seasonal menu development. Work with management on special menu requests, creating menus, thinking through logistics, cost and labor. Administrative: Ensuring that all new kitchen employees have all paper work and documents turned in after they are hired Conducting interviews Ordering and inventory. Inspecting orders. ESSENTIAL JOB REQUIREMENTS Education/ Experience: Strong familiarity with Department of Health Regulations. Two years experience in high-quality, volume-oriented environment. Culinary School graduate is a plus... Required Skills/Abilities: Maintain professional appearance and behavior when in contact with guests and associates. Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability. Perform all reasonable requests from management team. Passionate culinarian with great palette and sense of presentation. Ability to handle multiple tasks and work well in environment with time constraints. Demonstrated effective leadership skills including delegation skills. PHYSICAL DEMANDS?Must be able to walk and stand for hours at a time. Lift and carry up to 40 lbs. SALARY: $45,760- $53,760, 1 Week Paid Vacation REPORTS TO: Executive Chef

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Sous Chef position are to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service, and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Assist the Executive Chef in developing menus, recipe cards and specifications according to the Kessler SOPs. Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Ensures all recipes are followed exactly and consistently. Assumes responsibility for kitchen in absence of Executive Chef. Monitors inventory on a daily basis to ensure proper levels and quality Manage food and labor costs within budgeted guidelines. Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies. Assist with organizing kitchen meetings at least once a month. Participates in Grand Performer performance appraisals and progressive discipline as required. Assist Executive Chef with developing and coaching staff. Participates and attends manager meetings and all other mandatory meetings. Maintains kitchen cleanliness and organization standards. Completes daily walkthroughs of kitchen area. Assist the Executive Chef in tracking food costs and completing monthly inventory. KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals Advanced level of written, verbal, and interpersonal communication skills. Ability to implement and uphold service standards Effectively motivate associates and maintain a cohesive team Ability to prioritize and organize work assignments Ability to work well in stressful, high-pressure situations Ability to work with and understand financial information, data, and basic arithmetic functions Ability to maintain and build relationships with existing and potential clients as well as industry contacts Ability to prepare a wide range of culinary offerings MINIMUM QUALIFICATIONS Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required 2+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. Cook 3 / Culinary Supervisor Steward Supervisor WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

Located in the heart of World Golf Village, Westminster St. Augustine, a Life Care Retirement Community, is currently accepting applications for the position of Sous Chef to work on a full-time basis. The Sous Chef assists the Chef or Director of Dining in the planning, coordinating and implementation of the quality dining program for resident's staff and guests. This position will oversee the culinary component, HAACP program and Sanitation program of the dining program in all of the food production and service areas within the community. The Sous Chef will also provide support in assigned areas during the absence of the Chef or Director of Dining Services. EOE, DFWP - "We honor those who have served." To learn more about our culture and what it is like to work at Westminster Communities of Florida, follow us on our social channels (Facebook and Instagram) at @WestminsterCareers. We Offer: Medical Insurance - three plan options Dental Insurance - three plan options Vision Insurance Short-Term Disability Flexible Spending Plans for medical and dependent care Basic Life & AD&D Insurance - benefit amount is three times annual salary (premium paid by company) Long Term Disability - (premium paid by company) Voluntary Term Life Insurance - available to team member, spouse and child(ren) Hospital Indemnity Plan, Voluntary Group Accident and Voluntary Group Critical Illness Health Advocate - free assistance with resolving healthcare and insurance related issues 403(b) Retirement Plan PTO Hours (hours can be sold in 20 hour increments as long as 80 hours remain afterwards) Bereavement Leave Paid Jury Duty Employee Assistance Program (EAP) - free counseling for team members and their families Tuition Reimbursement Program (after 1 year of service) Resident Scholarship Program to further education (after 3 months of service) Resident Christmas Fund for team members Foundation Mercy Fund Free Flu Shots and Hepatitis B vaccinations Discounted Meals Tickets at Work - discount pricing on travel and entertainment options Training & Career growth ESSENTIAL POSITION FUNCTIONS: The Sous Chef position must comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities including: Manage the kitchen operations in the absence of the Chef. Supervise all activities in the kitchen(s). Assist the Chef with daily food preparation and production by following standardized recipes. Ensure recipe compliance, proper record keeping and food quality. Assist in the preparation of soups, sauces and gravies. Responsible for kitchen staff compliance with sanitation and food safety standards. Monitor the proper operation of the kitchen equipment and report any equipment failures to the Chef or Director. The above position description is not to be construed as a complete listing of the assignments and responsibilities assigned to any employee; nor are such assignments restricted to those precisely listed in the description. This position description may change from time to time as the needs of the organization change. ESSENTIAL QUALIFICATIONS: Education: 2-Year Accredited Culinary Degree or College Degree in a related subject required; Specialized certification/degree at an approved culinary school; and 3 years similar experience in a high volume, hospitality oriented and customer service focused environment. Serv Safe certification required or ability to obtain certification within 90 days of date of hire. Experience: Proficiency with computer programs including Microsoft Office. Proficiency with data-base types of menu systems for menu forecasting, menu building and recipe creation. Supervisory Leadership. Requirements: Ability to hold effective meetings. Ability to learn computer programs as defined by Westminster Communities of Florida. Ability to work as a member of the dining services management team. Physical & Environmental Requirements And Sensory & Communicative Activities: Finger Dexterity, Grasping, Reaching, Standing, Sitting, Lifting (up to 50 lbs), Bending, Walking, Hearing, Speaking, Seeing, Manual Dexterity, Tasting, Smelling AN INDIVIDUAL IN THIS POSITION WILL BE EXPOSED TO: Inside and Outside environmental conditions, Blood borne pathogens, Respiratory pathogens MUST BE ABLE TO COPE WITH MENTAL AND EMOTIONAL STRESS OF THIS POSITION.

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA's second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Senior Sous Chef is responsible for assisting the Chef de Cuisine with the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assist in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: RESPONSIBILITIES: Adherence to all company policies as stated in the employee handbook. Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations) Daily high-cost perpetual inventory Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet Food COGS Follow order guides and understand F&O quality & pricing standards Review prior week's labor to find areas of opportunity Schedules (coverage and costing) Daily and Weekly Food purchases Daily and Weekly Labor (dollars and percentage) New hire & Termination procedures Food par levels Par levels on Plate-ware and communicate with FOH Dish machine and chemical company Employee injury reports Weekly management meetings Pre-Shifts with staff Daily food inventory and ordering Labor management Overtime monitoring Product mix (appetizer, salads, sandwiches, entrée, specials and desserts) Product Rotation adheres (FIFO) Food quality and specification Recipe adheres Line checks Organization of back of house (storage, prep, line and dish areas) Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs) Line of sight and attention to detail Teamwork and training Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant's specifications and commitment to quality Monthly inventory Must have good communications skills Involved in events and menu changes and launches Daily specials Omakase Menus Communicate any issues, concerns or updates with chef and sous chefs Temp logs monitoring Kitchen opening and closing procedure Managerial skills of an entire BOH Requirements/Qualifications: College degree/Culinary school degree preferred, but not necessary Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant Must have computer knowledge (Excel, Windows, POS, etc.) Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Sitting in a stationary position for several hours within the day.

KitchenAF is looking for a full-time AM chef to join the team at our Winter Park location as we roll out our newest concept, BreakfastAF! You must have reliable transportation to our location at 4270 Aloma Ave, Winter Park, FL, 32792. Breakfast will be served 6AM - 10AM, please only apply if you are looking for morning shift. Prep and line work will be a part of your duties. Knife skills and minimum 2 years back of house kitchen experience required. Also a plus if you already have a background in breakfast, food handlers card or ServSafe. Our ideal candidate is someone who knows their way around the kitchen, someone who shows a strong work ethic, is attentive, punctual, reliable and has a passion for culinary arts. Looking for someone with open availability, strong attention to detail and the ability to listen and communicate effectively. KitchenAF is growing and there are plenty of opportunities to advance in the company. We are looking forward to receiving your application and will be reaching out via a phone call/text. Thank you!

Colt's Pig Stand is currently seeking energetic, friendly individuals to join our team! The Cook is responsible for the quality, quantity, tastiness, and freshness of all Colt's BBQ products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.Food Production: Prepares products according to Colt's Pig Stand recipes and procedures. Grills all items according to Colt's Pig Stand standards to ensure quality. Ensures that every fried product is always fresh and hot. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Conducts opening and closing administrative procedures. Properly cleans and maintains equipment. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that Hot Cook area and all smallwares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps Char Grill clean and scraped to ensure product quality and sanitation. Guest Service: Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Thank you for your interest in Colt's Pig Stand. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. Compensation: $12.00 - $15.00 per hour This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Turn on your Island Charm... Latitude Margaritaville Daytona Beach is hiring a Sous Chef to join our team! Purpose: The Latitude Sous Chef is responsible in assisting the Executive Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events. The Sous Chef will be responsible to maintain a clean and organized kitchen, as well as a skilled and educated culinary staff. This leader will establish a relationship with the residents and assume control of kitchen operations in the absence of the Executive Chef. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. The Sous Chef is accountable to the Executive Chef and the General Manager and is expected to support an exceptional dining program. The Sous Chef assists the Executive Chef in ensuring the community is managed in compliance with FSR standards and practices and authentically delivering the Latitude Margaritaville Lifestyle. Key Responsibilities and Accountabilities: Key Responsibilities and Accountabilities: Leadership: * Possess strong interpersonal skills and is able to interact and communicate successfully to the residents and team. * Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand. * Collaborate with the Executive Chef to create vibrant menus that reflect the Latitude Margaritaville Lifestyle. * Possesses the ability to be hands-on and work any kitchen position. * Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards. * Exercise a positive attitude and remain professional under all circumstances. Daily Operations and Customer Experience: * Supervise catering (food and beverage) for functions. * Actively participate in prep and daily set up of kitchen. * Maintains a high level of energy and passion throughout service hours. * Strong inventory and ordering ability, in a timely and efficient manner. * Understand financial goals, able to operate inventory and products controls within budgeted guidelines. * Create an "I Love My Job" environment that further enlivens the Margaritaville Latitude Lifestyle. * Comply with all ordinances and regulations per the locations jurisdictions. * Ability to lead staff through all service types (a la carte, buffet, etc.) * Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling. Technical competencies: Education: * High school graduate * Degree from a culinary institute preferred * Servsafe certified Experience: * 3-5 years leadership experience in full service kitchen. Hotel, Country Club, or Resort experience preferred. Skills, Knowledge, and Abilities: * Strong leadership skills, able to develop a team. * Proficiency in Microsoft Windows software, online ordering platforms, and inventory controls. * Ability to process payroll and manage employee schedules through an online portal. * Must be willing to work nights and weekends. * Current with culinary and dining trends and styles. * Ability to follow instructions and carry them out in the absence of Executive Chef. * Communication skills(listening, verbal and written). * Organizational skills with attention to detail. * Problem solving skills, ability to use common sense. * Team player but can work independently. * Have fun!!! FINS UP! Compensation/Work Schedule: * $65,000 - $70,000 annually * Full-Time * Weekend & holiday availability required * Open availability required DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time. #LI-PM1

The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing. Supervisory experience required Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Must maintain composure and objectivity while under pressure. RESPONSIBILITIES: Approach all encounters with guests and employees in a friendly service oriented manner. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a friendly and warm demeanor at all times. Fulfill all supervisory duties of the hotel's kitchens. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage waste and over production. Regularly review house counts forecasts and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees Assist in the achievement of departmental objectives and goals Expedite peak meal periods by maintaining a 'hands on' approach. Works within monthly set food cost budget adjust food requisitions and controls waste Monitors food outlets buffets stations and food displays for creativity quality cleanliness and food safety. Assures timely set up schedules well trained cooks in all areas in proper uniform. Performs other activities as assigned Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Employees must at all times be attentive friendly helpful and courteous to all guests managers and all other employees. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Plan employee menus and oversee Employee Break room. Oversee all outlets and banquet food display merchandising including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Property Details Nestled on a stretch of unspoiled beach along the Atlantic Coast in Palm Coast, Florida, Hammock Beach Resort is an extraordinary treasure. Families have been making special memories for years capturing them in pictures and videos. Whether it's a first trip to our beautiful beaches or a relaxing spa weekend with the girls, take a look at what makes Hammock Beach Resort so special. So much more than a hotel room - Hammock Beach Resort is designed for gatherings of friends and families, with villas and suites ranging from 700 to 2,350 square feet. Unlike standard hotels, our multi bedroom villas and suites allow you to experience resort living while still enjoying the comforts of home. At Hammock Beach, it is our mission to ensure our guests experience a rich and carefree stay. We offer services that are truly unique to Hammock Beach. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan