Chef Jobs in Kissimmee, FL

With a career at HMSHost, you really benefit! We offer: Health, dental, and vision insurance Quarterly Bonus up to 20% Generous paid time off (vacation, flex or sick) Holiday pay Meal and Transportation Benefits 401(k) retirement plan with company match Company-paid life insurance Tuition reimbursement Employee assistance program Training and exciting career growth opportunities Referral program - refer a friend and earn a bonus Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning, and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: Assists in supervising the day-to-day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures Assists with menu planning, inventory, and the management of supplies Maintains effective cost control, service and quality standards to produce maximum sales and profits Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards May serve as a resource to others in the resolution of complex problems and issues Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus Requires 3 to 5 years experience with kitchen operations and staff supervision Must be certified in Serve Safe Management certification course Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent Demonstrates organization and multi-project time/issue management Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

The ideal candidate is a seasoned chef with a background in high volume, multiple outlets, banquet operations as well as fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Associate's degree in Culinary Arts 3+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints

Executive Chef to $110k - Orlando, FL Are you a passionate culinary leader seeking to orchestrate unforgettable dining experiences at a thriving resort in the heart of Orlando? Do you possess the vision to elevate three distinct restaurant concepts, from fine dining to family-friendly fare and a vibrant sports bar? If so, we invite you to explore this exciting opportunity! About the Role: As our Executive Chef, you will spearhead all culinary operations across our three unique restaurants: Fine Dining Concept: Captivate discerning palates with innovative, high-end cuisine that reflects the latest culinary trends and showcases fresh, seasonal ingredients. Family Casual Concept: Create a welcoming atmosphere and provide families with delicious, approachable food that caters to all ages and tastes. Sports Bar Concept: Ignite the excitement with crowd-pleasing dishes and snacks perfect for game day or casual gatherings. Responsibilities: Lead and mentor a talented team of chefs and culinary staff, fostering a positive and collaborative work environment. Develop and implement seasonal menus that align with each restaurant's concept and budget. Manage food costs and inventory, ensuring efficient operations and profitability. Design and execute special menus for events and catering needs. Maintain high standards for food quality, hygiene, and safety. Collaborate with other departments, such as marketing and sales, to promote the resort's dining experiences. Stay current with culinary trends and attend industry events to continually refine your skills and knowledge. Qualifications: 10+ years of culinary experience, including leadership roles in diverse restaurant settings. Proven track record of success in menu development, food cost control, and team leadership. Strong culinary skills and knowledge of various cooking techniques. Passion for creating exceptional dining experiences and exceeding guest expectations. Excellent communication, interpersonal, and leadership skills. Ability to work independently and manage multiple priorities effectively. Experience with resort operations and hospitality industry preferred. Benefits: Competitive salary range: $85,000 - $110,000 annually Comprehensive benefits package, including health insurance, dental, vision, and paid time off Opportunity to work in a dynamic and creative environment Be part of a passionate team dedicated to providing exceptional guest experiences Enjoy the perks of working at a world-renowned resort in Orlando, FL How to Apply: Please submit your resume and cover letter via the online application portal. We look forward to hearing from you! Disclaimer: RecruitKick is an equal opportunity employer and does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. During our recruiting process, we may contact you about positions we feel are a good fit for you or contact you via SMS text message. By clicking to submit your application, RecruitKick has your consent to communicate via SMS text message moving forward.

Do you have a passion for the Culinary Arts and experience working in all stations of a kitchen? If so, Walt Disney World Resort is seeking Culinary Assistant Sous Chefs! Culinary Cast Members at Walt Disney World have the opportunity to provide first-rate dining experiences while working for one of the world's leading entertainment and hospitality companies. In this role, we experience a world of options in our Hotels and Theme Parks, from quick service to Five-Diamond dining. **The pay rate for this role in Florida is $26.60 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: ****************************************** **CLICK HERE TO LEARN MORE (********************************************** **Responsibilities :** + We assist the Chef with overall culinary direction and development of the team, while promoting collaboration and a lively work environment + We supervise the daily operation and execution of all menu categories and recipes to ensure the quality and efficiency for every dish + Continue to grow in your culinary career by working in a variety of kitchens and locations without ever having to leave the company + Create dishes from around the world with endless ingredients at your fingertips **Basic Qualifications :** + Minimum 4 years of recent line cook experience; including grill and sauté or a culinary certificate and 2 years of recent line cook experience; including grill and sauté + Proven experience in all stations of the kitchen and multiple cooking skills + Knowledge of kitchen equipment, basic tools, small wares, culinary techniques and ingredients specialized to the location + Demonstrates knowledge of HACCP, basic food temperatures, proper food handling and good judgment of quantity, quality and production + Passion for the culinary arts, continual learning and guest service + Able to follow recipes, make recipe conversions, adhere to food allergies and propose menu items + Basic understanding of kitchen lingo and etiquette as well as exhibits clean work habits and ownership of a safe, clean work area + Receptive to working on-stage and working on the chef's table, if needed + Awareness of modern and classical cooking, as well as knife skills and basic butchering techniques + Additional Personal Protective Equipment (face shields, goggles, refillable hand sanitizers, etc.) may be required, and Cast Members will be required to handle cleaning chemicals and supplies + Good Communication Skills **Preferred Qualifications:** **How to Stand Out** + Possess bilingual communication skills + Be Serve Safe certified + Proven prior experience as a lead line cook + Fine Dining or Catering/Events kitchen experience desired **Additional Information :** **SCHEDULE AVAILABILTY** Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Please note that the principles of seniority are used to schedule all roles. **SUBMITTING YOUR APPLICATION** After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. KEYWORD: WDW Casting, wdwcasting, Chef Assistant, Culinary, Lead Line Cook WDW: Walt Disney World Casting Hourly Jobs, #SVA **Job ID:** 1252401BR **Location:** Orlando,Florida **Job Posting Company:** "Walt Disney World Resort" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

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

Job Details BCC Rolling Oaks, LLC - Kissimmee, FL Full Time Restaurant - Food ServiceDescription Executive Chef We are seeking a highly experienced and results-driven Executive Chef to take full responsibility for kitchen operations. This role requires strong leadership, expertise in cost control, team training, process standardization, and culinary innovation to deliver an outstanding dining experience. The ideal candidate must have a proven track record in kitchen management, menu development, cost optimization, and high-volume restaurant operations, ensuring efficiency, consistency, and profitability. Key Responsibilities Culinary Leadership and Menu Development Oversee the creation and execution of Latin and Cuban cuisine, ensuring authenticity, consistency, and innovation. Develop and update menus, incorporating cost-effective and high-margin items while maintaining quality. Standardize recipes, portion sizes, and plating to ensure uniform presentation and quality control. Research and implement new culinary techniques, ingredients, and industry trends to keep the menu competitive. Cost Control and Operational Efficiency Manage food cost, inventory control, and purchasing strategies to maintain profit margins. Reduce waste and optimize ingredient usage through strict inventory and portion control systems. Establish and maintain supplier relationships to ensure the best quality ingredients at competitive prices. Implement cost-control measures and analyze financial performance to enhance profitability. Team Leadership and Kitchen Management Lead, train, and supervise the kitchen staff to maintain high performance and professionalism. Establish ongoing training programs to improve skills, consistency, and efficiency. Create a positive kitchen culture that enhances staff retention and promotes teamwork. Enforce kitchen policies, procedures, and workflow optimization to improve productivity. Compliance and Quality Standards Ensure strict compliance with food safety regulations, HACCP protocols, and health department requirements. Maintain exceptional cleanliness and organization in all kitchen areas. Conduct regular audits to guarantee food safety, quality, and operational consistency. Technology and Performance Optimization Utilize digital tools for inventory tracking, cost analysis, and kitchen operations (ExtraChef, iAuditor, KDS, or similar systems). Establish customer feedback monitoring to continuously enhance the dining experience and kitchen performance. Qualifications and Requirements Minimum of 5 years of experience as an Executive Chef, Head Chef, or similar leadership role in a high-volume restaurant. Culinary Arts degree or equivalent professional experience. Extensive knowledge of Latin and Cuban cuisine (preferred). Strong expertise in cost control, inventory management, and supplier negotiations. Proven ability to lead, train, and develop teams in a high-pressure environment. Proficiency in kitchen management software and digital inventory systems. Bilingual in English and Spanish (required). Availability to work nights, weekends, and holidays as needed. Compensation and Growth Opportunities Competitive salary based on experience and performance. Bonus structure tied to cost efficiency, operational success, and guest satisfaction metrics. Clear career growth opportunities within the company, including a potential transition to Executive Chef based on performance. Potential to contribute to new restaurant concepts and future expansions.

Job Details Cafe Tu Tu Tango - Orlando, FL Full Time $80000.00 Salary/year Any Back of the House Management PositionsDescription Purpose: Provide Back of House leadership at the restaurant level for two units. Direct and support the Back of House teams to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features to keep with the ARP brand. Alexandria Restaurant Partners owns, operates, and manages 11 restaurants in Florida, Northern Virginia, and Washington DC. The three principals of ARP go back 25 years to the first Café Tu Tu Tango in Coconut Grove, Florida. We pride ourselves on leading with integrity and being transparent. Key Accountabilities: Manage adherence to ARP's quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Work alongside Market Partner and General Manager to achieve desired results Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization's talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management. Represent, support, and protect the ARP brand. Take ownership, handle stress/failure, and adapt. Cafe Tu Tu Tango is part of Alexandria Restaurant Partners. Our locations include Ada's on the River, Barca Pier & Wine Bar, Café Tu Tu Tango, Mia's Italian Kitchen, Palette 22, Theismann's, The Majestic, The Royal, and Vola's Dockside Grill & Hi-Tide Lounge. Qualifications Qualifications: Minimum 2 to 5 years of direct kitchen management experience at high volume or multi-unit. High-level organizational skills and time management with multi-task capabilities to get people under you where you need them High level of attention to detail. Consistently delegates and follows up. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented. Strong analytical skills with some experience in P&L management, budgeting, and forecasting of purchases and schedules. Experience with menu development, analysis, and costing. Experience managing large banquet events along with custom event menu development. Adaptable, able to change priorities and manage workloads with minimum direction. Excellent interpersonal and relationship-building skills. Ability to speak and understand English. Ability to speak and understand Spanish is a plus. Culinary school background is a plus. Physical Requirements 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.

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 *******************

🛂 Visa Sponsorship Available Are you a Michelin-trained Sous Chef or Senior Chef looking to step up into an Executive Chef role? This is your opportunity to lead a Michelin-aspirant Indian fine dining concept in Orlando, FL, and bring Indian cuisine to the global stage. We are seeking a culinary innovator with a proven track record in high-end Indian cuisine, who is ready to take the next step in their career. The right candidate will bring creativity, leadership, and excellence to craft a Michelin-worthy dining experience. ✅ Experience: Michelin-starred restaurant or fine dining background required ✅ Leadership: Ready to take charge and build a high-performance team ✅ Creativity: Passion for elevating Indian cuisine with modern techniques ✅ Visa Support: Sponsorship available for the right candidate

Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this upscale-service restaurant management position in Orlando, FL As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Six Day Work Week, Dinner only. Limited hours Attainable Bonus Program $80K - $90K Salary Equal Opportunity Employer Relocation available Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Orlando. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Chef Responsibilities include, but are not limited to: Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. Rally staff during heavy shifts, resolving conflicts and getting the job done. Interact with guests, being friendly and courteous, to resolve service issues or concerns. Ensure the kitchen staff provides consistent product and service standards of the highest quality. Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Create, organize and keep work schedules, shipments, cleaning schedules and more. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Attention to detail Good people management skills, communication and listening skills. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

Full-time Description The Diocese of Orlando is seeking an experienced Executive Chef to oversee all kitchen and serving staff in a busy facility. Responsibilities include managing food preparation, ordering, inventory, and daily operations. Must have prior experience as a chef and managing staff. Competitive salary & benefits offered.

JOB TITLE: Sous Chef, Specializing in Pastry/Bakery REPORTS TO: Executive Chef Are you a dynamic leader with a passion for food? Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Sous Chef, Specializing in Pastry/Bakery at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don't just cater events-we create memorable experiences. Our team is driven by four core values: •Passion: We love what we do and take pride in delivering exceptional food and service. • Customer Focus: We go above and beyond to exceed client expectations. • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability. •Creativity: We embrace innovation to craft unique culinary and event experiences. Puff ‘n Stuff Catering is looking for this Sous Chef to bring skill, creativity, and leadership to our pastry and bakery operations. Working alongside our Executive Chef, you'll lead production, uphold quality standards, and ensure flawless execution for high-end catering events. Why Join Us? Competitive Pay - Your expertise is valued. Top-Tier Equipment & Ingredients - Work with the best tools and resources in the industry. Creative & Collaborative Environment - Be part of an innovative culinary team pushing boundaries in the pastry world. Event Exposure - Contribute to high-end onsite event executions. Career Growth - Develop your skills within a company committed to excellence. Role & Responsibilities Culinary Leadership & Execution Oversee commissary pastry production, ensuring quality, consistency, and efficiency. Maintain accuracy in recipes, portioning, and presentation from preparation to final execution. Minimize waste, optimize ingredient usage, and uphold food safety standards. Event & Team Collaboration Support onsite event execution, ensuring seamless pastry and dessert presentations. Work closely with the Executive Chef and culinary team to align production with event needs. Train and guide the Pastry/Bakery team to uphold high standards in execution. Qualifications Required: Experience in pastry/bakery management, preferably in high-volume catering or food service. Strong leadership, communication, and team-building skills. Knowledge of food safety regulations and kitchen operations. Ability to manage production schedules and work efficiently under tight deadlines. Availability to work nights, weekends, and travel within Central Florida. Preferred: Experience with catering software (Caterease, ChefTec). Familiarity with wedding, catering, and event production. Compensation & Benefits Competitive pay based on experience and leadership abilities. Health, dental, 401(k), flexible spending, and paid vacation. Join Our Culinary Legacy This is your opportunity to refine your craft, contribute to high-profile events, and work in a company that values innovation and craftsmanship. Ready to elevate your pastry career? Apply now and be part of something extraordinary.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Responsibilities: Provide leadership, development, support and motivation to Leaders, creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results! You will specialize in building unique food offerings that cater to our Guests' preferences, setting trends, and innovating culinary experiences. As a role model, you will exemplify exceptional culinary skills and cuisine savvy! Duties Implement a wide range of menu offerings for various dining areas and special events Coordinate the production process, ensuring consistency, freshness, and presentation of all items Monitor monthly inventory, par levels, spoilage, and support environmental efforts We champion change to drive business results Ensure compliance with food safety regulations and uphold sanitation standards Cultivate an environment where Cast feel included, trusted, empowered, and recognized Establish strong relationships among Cast, leaders, peers, and direct reports Support location menu development Ensure proper maintenance and cleanliness of equipment and facilities Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs Required Qualifications Minimum of two years of culinary management experience Ability to work and lead effectively in a fast-paced environment Ability to educate and demonstrate fundamentals of cooking Flexibility in scheduling, including evenings, weekends, and holidays as needed. Desired Qualifications Experience leading in a unionized environment Food Safety Certification Culinary degree or relevant certification from a culinary institute is preferred #DXMedia #CulinaryProfessional

**Responsibilities:** Provide leadership, development, support and motivation to Leaders, creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results! You will specialize in building unique food offerings that cater to our Guests' preferences, setting trends, and innovating culinary experiences. As a role model, you will exemplify exceptional culinary skills and cuisine savvy! **Duties** + Implement a wide range of menu offerings for various dining areas and special events + Coordinate the production process, ensuring consistency, freshness, and presentation of all items + Monitor monthly inventory, par levels, spoilage, and support environmental efforts + We champion change to drive business results + Ensure compliance with food safety regulations and uphold sanitation standards + Cultivate an environment where Cast feel included, trusted, empowered, and recognized + Establish strong relationships among Cast, leaders, peers, and direct reports + Support location menu development + Ensure proper maintenance and cleanliness of equipment and facilities + Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs **Required Qualifications** + Minimum of two years of culinary management experience + Ability to work and lead effectively in a fast-paced environment + Ability to educate and demonstrate fundamentals of cooking + Flexibility in scheduling, including evenings, weekends, and holidays as needed. **Desired Qualifications** + Experience leading in a unionized environment + Food Safety Certification + Culinary degree or relevant certification from a culinary institute is preferred \#DXMedia \#CulinaryProfessional **Job ID:** 10119358 **Location:** Lake Buena Vista,Florida **Job Posting Company:** Walt Disney World Resort The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Details Mia's Italian Kitchen FL - Orlando, FL Full Time $80000.00 Any Back of the House Management PositionsDescription Purpose Provides Back of House leadership at restaurant level. Manages Back of House hourly team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities Actively manage adherence to ARPs 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 organizations talent pipeline and drive growth. Impact restaurant profitability through effective financial management. Ensure Back of House facilities are maintained. Represent, support, and protect the ARP brand. Assist 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 assignment. 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 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 Back of House team to ensure adherence to recipe and proper preparation and plating technique. Understand - at 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 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 recurrence of problems. Ensure all company specifications are followed. Support Executive Chef in managing Back of House administrative procedures, to include 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 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 on-going 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 Executive Chef to evaluate purchasing practices and usage levels of ingredients to ensure restaurant is operating in a cost-effective manner without any compromise to quality standards. Monitor daily operation for improper food handling and other causes of unnecessary waste. Take action to correct. Impact the restaurants 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 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 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 Qualifications: Minimum 1 year experience as a Back of House manager in a high-volume restaurant or minimum 6 months experience in Back of House with ARP 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. Ability to speak and understand Spanish a plus. Physical Requirements 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.