Chef Jobs in Miami, FL

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

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

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $107,000 to $140,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Restaurant Chef de Cuisine Company: Marvin Love and Associates Marvin Love and Associates is seeking an exceptional Restaurant Chef de Cuisine to lead our culinary team at a prestigious dining establishment located in the heart of Illinois. As the Chef de Cuisine, you will be responsible for the overall culinary direction of the restaurant, crafting innovative menus that reflect both modern and traditional influences while utilizing high-quality, locally sourced ingredients. This role provides an excellent opportunity to make a significant impact on our guests' dining experiences and establish the restaurant as a top culinary destination. Responsibilities: Menu Development: Design and implement a creative and seasonal menu that captures the essence of our culinary philosophy, while considering guest preferences and dietary restrictions. Team Leadership: Lead and mentor kitchen staff, fostering a collaborative and positive work environment. Oversee training, scheduling, and performance evaluations for all kitchen employees. Quality Control: Ensure that all food served meets the highest standards of quality and presentation. Conduct regular inspections of food preparation and cooking processes, addressing any inconsistencies promptly. Kitchen Management: Manage all aspects of kitchen operations, including inventory control, ordering supplies, and maintaining a clean and organized workspace. Ensure compliance with health and safety regulations. Guest Interaction: Engage with guests to receive and respond to feedback about menu items. Participate in special events, tastings, and promotions to enhance the guest experience. Cost Control: Monitor food costs and labor expenses, developing strategies to improve profitability while maintaining quality standards. Culinary Trends: Stay updated on industry trends and emerging culinary techniques. Experiment with new flavors, textures, and presentation styles to keep the menu fresh and exciting. Requirements Qualifications: Proven experience as a Chef de Cuisine or Executive Chef in a high-end restaurant, hotel, or similar environment. Culinary degree or relevant certification is preferred. Strong leadership skills with the ability to motivate and develop a diverse team. Extensive knowledge of various cooking techniques and culinary trends. Exceptional communication and interpersonal skills. Demonstrated ability to develop menus that highlight creativity and seasonal ingredients. Financial acumen to manage food costs and inventory effectively. Passion for cooking and a commitment to excellence in every dish served. Benefits $$95k, 20% Bonus, relocation, and Temp Housing Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off (Vacation, Sick & Public Holidays) Family Leave (Maternity, Paternity) Short Term & Long Term Disability Training & Development Wellness Resources

About us: As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to: Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. A Shining Star Among Downtown Miami Hotels, the InterContinental Miami features the city's premier accommodations, convention, and meeting facilities. Overlooking sparkling Biscayne Bay, we provide a secure, inviting environment in a well-established area of the city. Priding ourselves on being ONE GREAT TEAM and honored as one of the TOP WORKPLACES of South Florida by the Sun Sentinel for the eight year. Your day to day: As the Executive Sous Chef, you supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence. DUTIES AND RESPONSIBILITIES: Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures. Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels. Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. Assist in developing new menus and concepts to keep up with business and industry trends. 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 control costs. 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 Engineering immediately of any maintenance and repair needs. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies - regarding safety matters and kitchen inspections May serve as Manager on Duty or perform other duties as assigned. ACCOUNTABILITY: Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people. Qualifications and Requirements: Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: · Carrying or lifting items weighing up to 50 pounds · Moving about the kitchen · Handling food, objects, products and utensils · Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. What we offer: The salary range for this role is $90,000 - $100,000 annually. This job is eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and many other benefits to eligible employees. Additionally, hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities/ Females/ Veterans/ Disabled.

Awarded the Great Place to Work Certificate In 2024/2025 General Description of Work With delegated authority, reporting to the Owner, General Manager, and the Executive Chef, the Executive Sous Chef is responsible for: Essential Function: Assist the Executive Chef on food Cost of Goods (COGs) Assist the Executive Chef in menu planning, managing the inventory and other kitchen supplies, applying safety measures for the staff, and monitoring the kitchen hygiene Ensure that all recipes and product yields are accurately costed based on financial budgets and goals Order supplies to stock inventory appropriately and ensure that food stock levels are of sufficient quantity and quality Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Schedule kitchen staff shifts, arrange / reschedule their shifts as per kitchen requirements, and handle the dispute amongst the staff members. Assist, train and mentor the culinary chefs on cooking styles, health and security measures, and food quality maintenance Produce high quality culinary dishes both design and taste wise. Manage and run production lines while coaching and developing lead team associates. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view. Responds to and handle guest problems and complaints on product quality and service levels. Resourcefully solve any issues that arise and seize control of any problematic situation. Maintain a positive and professional approach with coworkers and customers. Providing positive leadership to kitchen staff and culinary chefs, working smartly for making quick decisions in favor of commercial success of the restaurant, and improving the kitchen performance Requirements Competencies: Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things. Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions. Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information. Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Culinary Certificate or Degree by an accredited culinary agency preferred. Serve Safe Certification 7-10 years' experience in a professional busy kitchen and/or fine dining restaurant environment. A minimum of 3-5 years' experience in management. Able to deliver and exceed the expectations of a highly demanding clientele. Ability to obtain and/or maintain any government required licenses, certificates, or permits. Professional appearance and manner, good character to work in a fast-paced team. Positive, honest, and energetic work ethic Language Skills: Ability to read, speak and interpret documents in clear English. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Physical Ability: Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Salary Description $75,000.00 - $95,000.00 per year

Our client is seeking an experienced, professional, and discreet full-time Private Chef/ Couple to join their household in Miami Beach, Florida. The Chef/Couple will be responsible for menu planning, sourcing fresh local ingredients, and preparing daily meals for the household. The Chef/Couple will be required to travel with the family to Philadelphia and NJ during the summer months. This position is open to live-in candidates or local candidates who prefer to live-out. Responsibilities: Prepare breakfast, lunch, and dinner options for the family Plan menus tailored to the family's preferences, dietary needs, and seasonal availability of ingredients Source fresh, local ingredients to ensure the highest quality meals Manage grocery shopping and kitchen inventory for the home Prepare dishes for small events (15-20 guests) and collaborate with a catering team for larger events Focus on meal presentation and plating to create visually appealing dishes and dining experience Travel with the family to Philadelphia and NJ during summer months, ensuring consistency in meal preparation Maintain a clean and organized kitchen environment Requirements: 7+ years of similar experience Maintain discretion, professionalism, and a proactive attitude at all times Flexibility to travel seasonally and adapt to different locations. Excellent, verifiable references Valid driver's license and clean driving record Authorized to work in the U.S. Live-in accommodations: Guest house on the Miami property and a separate apartment in Philadelphia.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of senior level Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1 Pay Range USD $75,000.00 - USD $85,000.00 /Hr. At least 2 years of senior level Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1

Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Nami Nori/Matsuyoi is looking for a driven and detail-oriented Executive Sous Chef to lead the team for our Design District location. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. The Executive Sous Chef reports to the Chef de Cuisine. Experience in Japanese cuisine is a plus, but is not required. We will train the right candidate. Nami Nori is the first concept to specialize in open-style sushi hand rolls.. Our mission is to create a world-wide devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: 72.9K followers on Instagram ★★ The New York Times “ Nami Nori Gets Hand Rolls Right, and Other Details Too” Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village” The NEW YORKER “Nami Nori's Hand Rolls Are Worth the Wait” And more… BENEFITS Compensation: $75,000-$85,000 annually 40 hours vacation time annually for management Medical, dental & vision health insurance programs with employer contribution Commuter benefits Employee dining discounts at any Nami Nori location Opportunity to grow professionally with a growing company ABOUT YOU: Passion for Japanese cuisine Exceptional communication skills Natural leader Strong work ethic Attention to detail and excellent organizational skills Ability to multitask & problem solve Entrepreneurial & results driven Thrives is a fast-paced environment 3+ years of experience in a similar position POSITION SUMMARYThe Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations. Compensation: $75,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. "Nami Nori is a casual yet elegant temaki bar offering guests a unique sushi dining experience in New York City. Coming from the rarified Japanese restaurants in which they trained, partners Taka Sakaeda, Jihan Lee and Lisa Limb envisioned Nami Nori to be a more inclusive place that balances accessibility with a dedication to quality and creativity with a respect for traditional techniques. Nami Nori is committed to creating great experiences for both guests and employees alike. We have plans for expansion and are looking for dynamic employees to help our company grow!"

Luxury Senior Living Communities In Coral Gables, Kendall, Homestead and Weston Is looking for Executive Chef for its Palace Suites Independent Living Community 11377 SW 84th Street Miami, FL 33173 The #1 Priority of this position is… To plan, direct, supervise & execute all the food services of the community. Plan menus, purchasing, production coordination and service to residents, employees & large events. Essential Duties & Responsibilities Prepare food items according to daily production schedule utilizing standardized recipes & specialized diets. Assign and coordinate work for kitchen personnel. Coordinate food handling, cooking schedules & cooking methods to assure an upscale culinary experience. Ensure proper service of meals to conserve nutritional value, flavor, appearance & quality. Supervise the cooks, prep cooks & dishwasher staff. Work closely with entertainment and activities directors to design & execute monthly events. Qualifications A minimum of 5 years of high volume cooking experience in a resort, hotel or fine dining environment. Culinary School Certification preferred. Must have knowledge of a variety of regional cooking styles. Experience with Kosher style cooking - preferred. Able to follow oral & written instructions in English. Spanish a plus Demonstrate good verbal communications & interpersonal skills in English. Spanish a plus. The Ideal Candidate Polite, responsible, always on time, resourceful, very accurate and detail-oriented. Flexible as to work schedule. Must be available to work on weekends, holidays & in emergencies. Must be able to work under pressure and multi-task. Self-motivated with a strong work ethic and the ability to work independently AND as a team member. #ZR Other details Job Family MANAGER Pay Type Salary

Returning UsersLog Back In Sodexo is seeking an Executive Chef to join our team at Miami Jewish Health in Miami. Miami Jewish Health has an 80-year reputation for providing high-touch personalized care, customized daily activities, soothing routines, and comforting support. Our team is dedicated to understanding the feelings of each and every individual in our care to give them the environment and assistance they need to live life better. We are seeking a highly motivated and innovative Chef to join our culinary team. The Executive Chef manages the food production for our independent and assisted living residents, and will also have catering responsibilities. Previous culinary experience in a Kosher kitchen preferred, but not required. Bilingual abilities an added plus! What You'll Do * manage the food production for our assisted living and healthcare residents, with a strong focus on our residents well-being; * demonstrate experience supervising a culinary team and possess a hands-on, innovative leadership approach to management; * oversee the food service operations budget; and * build strong client relationships while meeting the expectation of the client as well as Sodexo. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * have a passion for culinary arts, creativity and a strong production culinary background, ideally in senior living or healthcare setting; * strong knowledgeable in compliance to food safety, sanitation, and overall workplace safety standards; * experience working in a kosher kitchen and high-end catering preferred; * Culinary degree is desired and a C.E.C. (Certified Executive Chef) is preferred. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. 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!

Executive Sous Chef wanted for Leading Five Star Cruise Line Very food focused cruise line Work in cycles of 4 months on 2 months off 7 day work week while onboard Officer status (private room, 3 meals per day, etc) Flights and travel to and from the ship Salary range 4000 - 6000 USD net negotiable while onboard only Opportunity to advance to Executive Chef Ships are large and you will be assigned to different ships/parts of the world as needed Experience required: Exec Sous or higher overseeing multiple restaurant outlets (large hotel, convention center, multiple restaurant group etc) Fine dining experience 10 years or more kitchen experience Able to work aboard alone 4 months at a time Strong health and able to lift at least 50lbs and due active work Great opportunity to join renowned cruise line.

Groot Hospitality team members must demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and guest experience. The Executive Chef, directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability and supervision of staff Due to the nature of our business, this position is required to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Management and oversight of all boh areas Manage all boh costs (food, labor, r&m, casual/contract labor) based on budget and forecast Oversight and approval of all hiring for boh Menu and recipe development Monitor quality of food and presentation Prepare and submit required reports in a timely manner Conduct staff performance reviews in accordance with Groot standards Twice monthly tastings for corporate team on new dishes or proposed modifications to current dishes Track food cost daily, weekly, & monthly Check food purchases for proper ordering, quality, and price structure Weekly B.O.H management meetings Monitor and enforce par levels for all ingredients to ensure proper inventory. Weekly operations report for culinary sent to corporate chef Training of all (direct reports) executive sous chef & sous chefs on all company platforms for purchasing, r&m, night cleaners, time management platforms, inventory system and all future system that apply to kitchen operations Daily quality checks of all products, to ensure that all Groot hospitality spec are being meet as well as health standards. Works with outlet purchaser on all vendor and procurement challenges Review and approval of weekly labor Monthly labor review and forecast Review and approve monthly inventory Conducts a weekly r&m walk through with F.O.H Manager Ensures restaurant and health department sanitation requirements are always maintained. Ensures all kitchen equipment and working areas are well maintained. Conducts daily kitchen walk throughs to ensure cleanliness standards. Establishes and follows up on short- and long-term goals for subordinates. Ensure that inventory is on time and accurately Assist as need with off-site catered events Maintain a working level of all os&e, small ware &chinaware Ensuring the restaurant maintains a working level of all chinaware Requirements: Required Knowledge, Skills and Abilities Computer literacy to include Excel Spreadsheet and Word experience. Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to successfully work in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS system. A minimum of 5 years' experience in F&B A minimum of 2 years' experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices Good understanding of MS Office and restaurant software programs Teamwork-oriented with outstanding leadership abilities Excellent communication and interpersonal skills Exceptional organizational, time management, and problem-solving skills Working Conditions This position will spend 90% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able speak, read and understand English The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. Groot Hospitality reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required.All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis. If you require alternative methods of application or screening, you must approach the employer directly to request this as Indeed is not responsible for the employer's application process. Report job

Success In This Role Is Measured By: Assistance with preparation and design of all food and beverage menus for both daily service and special events. Assisting the Director of Culinary and Hospitality in meeting or exceeding budgeted financial results through effective expense management and preparation of food and monitoring of supplies. Manage the daily prep and production, hold pre-shift service meeting, oversee line service, ensure ticket accuracy and final presentation of all items. The ability to train and nurture employees and promote internal growth. Key Duties and Responsibilities: Resolve any issues that arise and seize control of the kitchen through sound management practices. Promote innovation and produce high quality plates both in presentation and taste. Manage and train kitchen staff by establishing working relationships with team members. Work hand in hand with the staff throughout prep and production and ensure that appropriate par levels are maintained. Minimum Qualifications: Culinary arts degree and two years of operational experience, or a bachelor's degree with three years of operational experience in a food service setting. Senior Living experience is a plus. Understanding of various cooking methods, ingredients, use of equipment and procedures of a professional kitchen environment. Meet all special dietary needs, preferences, and restrictions of residents. Take charge of the planning and execution of all community marketing and special events. Our people and our residents are at the center of our universe. We can't wait to meet you! The Arbor Company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Arbor7

/ ESSENTIAL FUNCTIONS The Executive Sous Chefs primary responsibility is the management of an assigned galley for Norwegian Cruise Line, to ensure that the line's high standards are achieved and maintained within budgetary limitations. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service. Schedule galley crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement. Ensure that Sous Chefs are providing continuous training to their crew on classical cooking techniques (mother sauces, stocks, etc.) as well as on Company established recipes and menu grids. Participate in training sessions when possible. Ensure that Sous Chefs and crew members are being recognized for their accomplishments. Ensure that performance evaluations of all galley personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved. Ensure that Sous Chefs are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals. Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner. Ensure that assigned galley is maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations. Member of the USPH team. Conduct daily USPH inspections of all F&B areas with the F&B management team. Continuously review the operation and make recommendations on how to enhance the product to the F&B Director and the Executive Chef. Implement new policies, standard operating procedures and Company initiatives as assigned. Maintain an outlet log and review this information on a frequent basis with the Executive Chef and Sous Chef. Complete reports in a timely manner (meal count report, waste logs, production sheets, daily checklists, etc.) and forward them to the Executive Chef. Ensure that food items delivered to the vessel are in compliance with Company specifications. Review all food and beverage related costs and consumptions in accordance with financial targets. Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. QUALIFICATIONS / REQUIREMENTS Minimum of three years experience as an Executive Chef in a medium size (250+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort or five years experience as Executive Sous Chef in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort is required. Advanced level English verbal and writing skills, including the proper use of English grammar is required. Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required. EDUCATION Bachelors degree or foreign equivalency in a related culinary discipline is required. Certificate of completion in a relevant course of study from a recognized culinary institution is required. Advanced Certification in Sanitation and Public Health is required. Working Place: Miami, FL, United States

Job Details Mother Wolf Miami - Miami, FL Full Time $125000.00 - $145000.00 Salary/year Restaurant - Food ServiceExecutive Chef Chef Evan Funke is a steward of Italian cooking traditions and culture. At Mother Wolf, he pays tribute to Rome's mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Funke's rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu echos themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured - Carbonara, all'Amatriciana, alla Gricia, al Burro, Arrabiata and more. Position Summary The Executive Chef manages and oversees operations in the kitchen as well as the kitchen staff. This role plans the menu, liaises with suppliers, and controls the budget, and ensures the quality of kitchen operations. Duties & Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Works closely with Partners & Chef Partners on continued menu development. Possesses knowledge of operational systems, which includes payroll, inventory and purchasing. Coaches and develops back-of-house employees by setting clear guidelines and expectations. Manage weekly food cost & inventories and employee payroll budgets. Meet or exceed budget expectations through controlling of P&L items. Monitors recipe accuracy, enforcing the use of proper weights and measures. Ensures all food meets the highest quality standards and is served on time. Ensures Department of Health and company sanitation standards Ensures the general cleanliness of the heart-of-house, and the entire venue. Partners with the General Manager to assist with employee hiring, training & development, scheduling of the BOH team. Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer. Possesses practical knowledge of the job duties of all supervised employees. Physical Requirements Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Exposure to hot kitchen elements or cleaning materials. Skills/ Experience At least two (2) years' leadership experience in a full service, moderate to high volume restaurant. Exceptional communication skills Ability to focus and multitask and work well under pressure. Strong knowledge of culinary products and technique. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends, and holidays when required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Executive Chef Reports to: GM/Owner Department: BOH FLSA status: Exempt Guest Focus Reliable Attentive Service with the smile Passionate Always have fun. If those above sound like your values, we are thrilled to hear from you! Established group in Miami, high energy, elegant Italian restaurant is looking for a strong practical experience Executive Chef to run the day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excelling in a standalone restaurant group. Passion for training and development. Taking also into consideration a seasoned Sous Chef ready for the next step in their carrier. Growth potential with a growing Company. SUMMARY: The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Essential Duties and Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. · Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. · Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. · Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. · Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. · Perform other related duties incidental to the work described herein. Competencies · Strategic Thinking. · Business Acumen. · Thoroughness. · Leadership. · Communication Proficiency. · Presentation Skills. Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department. Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours and weekend work. Required Education and Experience · 10 years Italian cuisine experience · 5 years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. · Prior experience as an executive chef. · Prior experience training, purchasing, and managing budgets.

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team! 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 Miami 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. 3 years of Hotel Experience. 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.