Chef Jobs in Melbourne, FL

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 Pastry Arts and experience working in all functions of a bakery? If so, Walt Disney World Resort is seeking Assistant Sous Chefs for our Pastry/Bakery team! With the Pastry/Bakery team, we have the opportunity to provide first-rate bakery experiences while working for one of the world's leading entertainment and hospitality companies. Moreover, 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: ****************************************

A wonderful family of 2 in Orlando, Florida is seeking a part-time chef to ease their culinary woes. Both have dietary requirements and would like healthier types of foods. The family eats very bland foods but they would like to slowly introduce some healthier options. They are looking for a chef who can either drop off prepared meals two or three days per week or come prepare the meals at their home and have meals made for the rest of the week to reheat. This is the perfect position for a chef who has a catering business looking to add to their private clientele. Responsibilities The family is looking for easy to reheat meals for the weekdays. Clear instructions must be provided. Prepare and portion healthy snacks such as veggie sticks and protein bites Grocery shopping and inventory management Cleaning up of kitchen after prep and serve Qualifications The ideal candidate will be able to cook a variety of foods and provide simple, easy to follow instructions on how to reheat and prepare meals/snacks Warm and friendly personality Wide range of culinary expertise Mindful approach to sourcing food items and planning menus Experience in a similar role Requirements US passport, Green Card or EAC Local to the area Salary and Benefits Salary is based on experience

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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.

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.

🛂 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

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.

Works with the Executive Chef to oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen team members. General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Demonstrate new cooking techniques or equipment to team. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Monitors and improves food and labor cost systems. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Interview potential kitchen candidates, such as cooks and other kitchen workers. Conducts inventory per company policy. Completes line-checks to ensure all stations are stocked with quality food equipment. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen area. Monitor sanitation practices to ensure that team members follow regulations and appropriate safety and sanitation standards. Work with Executive Chef to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers. Works directly with Event Sales Manager in preparation for planned events. Collaborate with leadership to assign prices to menu items, based on ingredients, labor, and overhead costs. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets. The company reserves the right to add or change duties at any time. Job Qualifications Must represent Vines Mission, Vision and Values Must be at least 18 years old A minimum of 3-years' experience managing a scratch kitchen, with lunch and brunch menu development Experience leading a team of 8 to 20 people Upscale or Fine Dining environment and/or Culinary Degree is PREFERRED A passion for cooking, teaching and developing talent! Hard-working and a team player Knowledge of safety, sanitation and food handling procedures Ability to work calmly and effectively under pressure Ability to work flexible shifts and schedules, inclusive of weekends and holidays Ability to communicate clearly with managers and team members Skills Excellent verbal and written communication Service orientation Management of personnel resources Social perceptiveness Critical thinking Judgment and decision making Complex problem solving Time management Physical Demands Ability to stand and walk for up to 10 hours per day Ability to lift and carry up to 50 pounds Ability to exert fast-paced mobility for periods of up to 6 hours in length Ability to work 50-55 hours per week Ability to work within the following conditions: wet floors, temperature extremes, and loud noise Ability to perform essential functions to Vines Grille and Wine Bar standards and with reasonable accommodation

Major Responsibility: Participate as part of Culinary Leadership Team to supervise a culinary department for the preparation of foods served to the customers in a consistent and timely manner. QUALIFICATIONS/SKILLS: Required: . * Ability to promote and participate in a team environment. * Ability to understand written and oral direction and to communicate same with others. * Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly quartered environment. * Hours are often extended or irregular to include nights, weekends and holidays. * While performing the duties of this job, an employee is regularly required to stand, use hands to finger, handle, feel, reach with hands and arms, and taste or smell. * The employee is occasionally required to stoop, kneel, or crouch. * The employee must regularly lift and/or move up to 50 pounds and carry approximately 20 feet. * Ability to physically walk approximately one-fourth (1â4) of a mile and the circumference of the unit several times a day. * Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. * While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. * Employee must be able to perform repetitive motions. * The employee is occasionally exposed to wet and/or humid conditions and extreme cold. * Employee must be able to work in a cold environment - such as when cleaning walk-in * refrigerators. * The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals. * Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. * Employee must be able to operate in an environment with moderate noise * Employee must have the ability to walk with non-skid shoes at all times. Preferred: * Degree from a postsecondary culinary arts training program. * ACF Professional Certification. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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)

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our Japanese cuisine restaurant, WATR. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our Japanese cuisine restaurant, WATR. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world's largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power's North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes' Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit **************** or shop.hardrock.com. Responsibilities Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe's senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. * Support and assist in the preparation and design of all food orders. * Maintain the highest standards of brand, local health, safety, and food preparation hygiene * Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand * Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the * Foster an environment of customer service in which all team members put the guest first in every * Execute established food standards for overall guest satisfaction that meet or exceed brand * Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to * Support staff development and advancement along well-defined career * Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee * Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary * Possess a self-motivated approach to his/her own personal and professional growth. This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS * Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary * Possess all local food management and safety SKILLS * Ability to learn and bring "out of the box" ideas to their team. * Genuine enthusiasm and aptitude for food. * Excellent verbal and written communication skills. * High level of business acumen and common sense. * Demonstrates strong problem solving skills through ability to diagnose and implement solutions. * Must possess strong communication and listening skills, excellent speaking, reading and writing. * Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. * Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. * Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS * Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. * Ability to sit for extended periods of time. * Ability to make repeating movements of the arms, hands, and wrists. * Ability to express or exchange ideas verbally and perceive sound by ear. * Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. * Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. * Ability to turn or twist body parts in a circular motion. * Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. * Ability to travel via auto or airplane for long periods of time. Additional Details Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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.

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.