Chef Jobs in Naples, FL

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in Naples, Florida. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, leadership, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Who We Are The Club at Mediterra is a premier, member-owned, residential club located in southwest Florida. The 1,700-acre community and Club have earned a reputation and have been acknowledged as one of the finest in the country. The active membership enjoys Club amenities that include two championship, Tom Fazio-designed golf courses, a learning center, a beach club, spa, and fitness center, and bocce, tennis, and pickleball courts. Beyond its acclaim for world-class golf, the Club has been nationally and globally recognized as a Top 50 Platinum Club of America, a Distinguished Emerald Club, and was the first golf club to be named an Audubon International Silver Signature Sanctuary. Brief Job Description The Club at Mediterra, an extraordinary private club located in Naples, Florida, is seeking an experienced Pastry Chef to join our dynamic team. Under the direction of the Director of Culinary Operations, the Pastry Chef is responsible for preparing quality pastry and baked items for the Club restaurants, banquets, Beach Club, and special events. The ideal candidate is a highly motivated, passionate, visionary, energetic culinary team member. This professionally trained or experienced individual can perform assigned duties independently. The Pastry Chef will participate in menu planning for dessert items and create new and unique items. Staying up to date with current trends, techniques, and modern plating is essential. The Pastry Chef will be responsible for the following but not limited to breakfast pastries, bread, cakes, tortes, tarts, pies, mousses, verrines, ice cream, and other items requested by the membership. An environment of training, mentoring, and promotion from within awaits all new teammates of Mediterra. A true culture of hospitality extends to our teammates, members, and guests. Requirements The Person We Are Looking for Will Pastry Team: * Provide hands-on supervision of pastry kitchen staff, ensuring a cohesive and productive team environment. * Actively participate in daily food production tasks, ensuring seamless operations and high productivity. * Create schedules and assign production tasks effectively to ensure timely delivery of all pastry-related items. * Monitor team performance and provide constructive feedback to improve skillsets and efficiency. Product Preparation and Execution: * Take part in preparing and cooking items for pastry stations to maintain workflow consistency. * Ensure the consistent achievement of quality, cost, and production standards across all pastry offerings. * Maintain the highest product quality and consistency standards by mastering all menu items and preparation techniques. * Innovate and refine recipes to ensure offerings remain fresh, creative, and aligned with member preferences. * Focus on delivering quality, consistency, and timely service in every aspect of pastry production. Collaboration: * Work collaboratively with the culinary and service teams to meet member expectations. * Maintain close communication with the Director of Culinary, the Executive Chef, and all club directors to ensure an exceptional member experience through pastry offerings and teamwork. Inventory and Cost Control: * Assist with monthly inventories to ensure accuracy and availability of necessary products. * Support menu planning efforts and implement cost controls to maintain budgetary goals. * Monitor par stock levels and maintain adequate product inventory to ensure uninterrupted operations. Administrative Duties: * Handle administrative tasks such as recipe documentation, performance reviews, and reporting as assigned by the Director of Culinary or the Executive Chef. * Provide support for other culinary functions as needed, ensuring a unified kitchen operation. What We Would Like You to Have Educational and Professional Background: * Formal culinary training through an accredited apprenticeship program or culinary school with a focus on pastry and baking is preferred. * A minimum of 5 years of leadership experience in a pastry kitchen within an upscale hotel, restaurant or club environment. Menu Development and Execution: * Demonstrated ability to write, produce, and execute high-quality banquet menus, à la carte offerings, and detailed prep lists. Culinary Expertise: * Commitment to continually improving culinary skills and staying abreast of emerging pastry trends and techniques. * Strong attention to detail with the ability to produce flavorful and visually stunning desserts. Professional Attributes: * Exhibit a positive attitude, professional demeanor, and polished appearance that aligns with the organization's standards. * Possess a sense of urgency, a strong drive to succeed, and the ability to handle high-pressure situations effectively. * Inspire trust and respect within the team while setting high-performance standards. Member-Focused Mindset: * Service-oriented with meticulous attention to detail and a focus on creating memorable experiences through pastry offerings. Communication and Technical Skills: * Strong written and verbal communication skills in English, with the ability to effectively convey ideas and instructions. * Proficiency in Microsoft Office Suite, including Word, Excel, and Outlook, for inventory, scheduling, and documentation purposes. Our Partnership with You Salary commensurate with experience; Annual Performance Incentive, Benefits Package includes health, vision, dental insurance, 401(k) matching, Paid Time Off (PTO), Paid Holidays, Short and Long-Term Disability, Life Insurance, ACF membership, and Continued Education assistance. The Club at Mediterra is proud to be the nation's first residential club to earn a 2 Star Green Restaurant certification and be designated a Blue Zone employer and one of Southwest Florida's leading companies. To learn more about this job opportunity and to apply, visit the Careers Section on our website: ******************************* The Club at Mediterra is a Drug-Free and Equal Opportunity Employer. This organization participates in E-Verify.

DineAmic Hospitality is seeking an Executive Chef for one of our Greek brand, Violi, of which the newest location will be based in Naples, Florida. The Executive Chef is responsible for the successful management of a restaurant's kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Chef will coach and develop the Sous Chef to have an understanding of and ability to take on these responsibilities in their absence. GENERAL FUNCTIONS + RESPONSIBILITIES Culinary Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic. Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program) Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability Maintain departmental budget expectations Assist company efforts to optimize labor & product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Oversee the purchase and ordering of all food products and supplies for the restaurant. Ensure daily product orders are taking place Track high-cost items according to standing operating procedure. Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety Ensure BOH employees understand and adhere to sanitation/safety guidelines. Coordinate proper food storage according to standard operating procedure and health and safety guidelines Work safely in a confined, crowded space of variable noise and temperature levels Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces. Wear a hair restraint while on duty. Wash hands regularly, according to guidelines. Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. REQUIREMENTS Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred Proven experience creating a safe work environment incorporating teamwork and professional development Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results The ability to handle stress in a productive way as well as the ability to delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification BENEFITS +PERKS BCBS Medical BCBS Dental VSP Vision Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount We participate in E-Verify to confirm the employment eligibility of all newly hired employees. DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

CAMERON MITCHELL RESTAURANTS is seeking a SOUS CHEF to join our new opening team in NAPLES, FLORIDA! Prime Social Reserve (opening fall of 2025 in Naples, Florida) is an exclusive, reservation-only, dining, lounge, and rooftop experience, unlike any concept in the Cameron Mitchell Restaurants portfolio. Featuring 7,300-square-feet, the indoor/outdoor concept is located at 837 Fifth Avenue South and includes a dedicated elevator to the rooftop. Training for opening Associates will begin in September, while new managers would begin their training 6-8 weeks prior. Check us out at ************************** Who are We? We are Great People Delivering Genuine Hospitality. What is Your Role? To make “Raving Fans” of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business. Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients. At Cameron Mitchell Restaurants, we put our associates first and strive to continually offer great benefits and perks listed below. Opportunities for career growth, 80% of all positions promoted from within Dining discounts at any of our 60+ restaurants Health benefits for eligible associates Inclusive, fun, and creative environment Flexible scheduling, paid time off, and closed 7 major holidays! WHAT WE ARE LOOKING FOR: A genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity “Yes, is the Answer!” Mentality Those that value teamwork, family, and community Essential Responsibilities: include the following and other responsibilities that may be assigned: 1. Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times. 2. Maintains, supports and promotes CMR Culture and philosophies. 3. Understand and protect the financial assets of the company at all times. 4. Control cost and maximize revenue 5. Communicate in a timely and professional manner with the five major groups CMR does business with. 6. Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. 7. Establishes quality standards for menu items and for food production. 8. Assist in controlling all costs pertaining to the kitchen. 9. Maintain sanitation of restaurant to exceed Health Department standards. 10. Maintains proper security of all restaurant personnel and guest property. Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Cameron Mitchell Restaurants is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates. All newly hired associates will be subject to E-Verify Employment Eligibility verification.

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 maintaining the operating budget. 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. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Celebrates successes by publicly recognizing the contributions of team members. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • 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. • Assists Executive Chef with all kitchen operations. • 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. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Observes service behaviors of employees and provides feedback to individuals. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Sets a positive example for guest relations. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Manages payroll administration. • Brings issues to the attention of the department manager and Human Resources as necessary. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Participates in employee progress discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Participates in the development and implementation of corrective action plans. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $65,000 to $86,000 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.

The Sundial Beach Resort and Spa located on Sanibel Island is currently seeking an engaging Teppanyaki Chef to entertain, interact, and provide a unique dining experience to guests. Essential Functions: * Lead, train, and demonstrate exemplary culinary skills and knowledge * Responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation * Accountable for ensuring all Sundial Beach Resort and Spa, procedures, and recipes are followed consistently * Responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue * In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed * Captivate guests by cooking "on stage" * Explain processes of history, preparation, and cooking techniques to guests while live action cooking * Orders supplies and conducts inventories of kitchen items * Organizes ingredients, recipes and/or supplies to ensure consistency and an organized and efficient production of all menu items * Ensures all product properly stored, labeled and dated * Exhibits flexibility and emotional control when dealing with last minute changes and special requests. * Works closely and maintains a positive working relationship with all Sundial, kitchen and stewarding team members * Performs shift opening and closing duties as assigned by the Executive Chef such as cleaning of refrigeration units, gaskets, chef carts and floors etc. * Maintains kitchen, teppanyaki cooking areas, kitchen equipment and food storage areas clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chef or manager. * Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. * Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Qualifications, Education, Experience, Skills, and Abilities: * 1+ years of Teppanyaki experience * 2+ years of culinary experience with Asian influences (may be combined with formal culinary training) * Strong knowledge of all basic Asian cooking techniques * Strong knowledge of Teppanyaki-style cooking philosophies and principles including but not limited to Chinese, Thai, and Japanese * Associate must be able to prepare all Teppanyaki mise en place including starches, vegetables, trimming and cutting of proteins Our compensation package includes PTO, Medical, Dental, Vision, Life insurance, Tuition Reimbursement, 401k with company match, dining and travel discounts and paid tolls for Sanibel & Cape Coral! The Sundial Beach Resort & Spa is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met.Delivers an exceptional cooking class experience at every class using recipes and game plans provided.Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals.Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.Seeks opportunities to increase cooking class and retail sales.Records time worked, accurately and according to SLT policy.Anticipates and solves problems by taking decisive action, follows up with Resident Chef.Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS:Ability to communicate verbally and work cooperatively with employees and customers.Ability to remain in a stationary position for up to 3 hours at a time.Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.Ability to work a varied schedule in order to teach classes at different times of the day, week and year.Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS:1-2 Years kitchen operations experience.Culinary degree in Pastry or equivalent experience considered in lieu of degree.Demonstrated successful teaching and training experience.Valid Food Handlers and/or Food Managers Certification.Must be at least 21 years old.Familiarity with MS Office Suite (Word, Excel, Outlook).Proven ability to drive sales and motivate teams.Proven communication skills. Sur La Table Core Competencies for Everyone:Focus on the Customer: You inspire and delight your customers.Be Genuine: Your communication style is respectful, effective and sincere.Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.Take Ownership: You are committed, responsible and provide solutions.Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands 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, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.

Grappino Full Time At Grappino we are dedicated to providing exceptional dining experiences through creative cuisine and outstanding service. We pride ourselves on using high-quality ingredients and innovative techniques to delight our guests. We are currently seeking a passionate and skilled Chef to join our culinary team. The Chef will be responsible for overseeing the preparation and presentation of our menu offerings, ensuring the highest standards of quality and consistency. As a key member of our kitchen team, you will work collaboratively to create delicious dishes, manage kitchen staff, and maintain a safe and efficient kitchen environment. Key Responsibilities: - Execute imaginative menus that cater to diverse tastes and dietary requirements. - Prepare and present high-quality dishes in accordance with Aielli Group standards. - Supervise and train kitchen staff in cooking techniques and food safety practices. - Ensure the kitchen operates smoothly, including inventory management, ordering supplies, and minimizing food waste. - Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations. - Collaborate with the management team to create and implement seasonal promotions and special events. - Monitor and control food costs to maximize profitability. - Keep up-to-date with culinary trends and techniques to continuously evolve the menu. - Foster a positive and productive kitchen environment, encouraging teamwork and professional development. Qualifications: - Proven experience as a Chef or in a similar culinary role, preferably in a reputable restaurant or hotel. - Culinary degree or equivalent certification is preferred. - Strong knowledge of cooking methods, ingredients, and culinary techniques. - Excellent leadership and communication skills. - Ability to work in a fast-paced environment and manage time effectively. - Passion for food and a creative approach to menu design. - Familiarity with food hygiene regulations and health and safety practices. Working Conditions: - Primarily based in a kitchen environment, requiring standing for extended periods and working in hot and fast-paced conditions. - May require nights, weekends, and holidays, depending on the establishment's operating hours. We offer a Competitive salary and an exceptional benefits package including Health insurance, dental/vision, PTO, company wide dining discounts, matching 401K, and more in a respectful, positive and dynamic work environment. Interested candidates are invited to submit their resume and a cover letter outlining their culinary experience and passion for food.

Returning UsersLog Back In Sodexo is hiring our Executive Chef to join our successful partnership at Hendry County Schools, in LaBelle, FL. The ideal candidate will be able to bring their culinary talent to the table and excel at training staff, improving food quality and producing upscale catering events. With our K-12 units feeding ~8000 students in 14 locations, previous K-12 is experience is a plus, NSLP and NSBP and summer feeding experience preferred. Our chef will be an expert with HACCP standards, food costing and labor software, along with Production Record compliance. ServeSafe Certification preferred. At Sodexo, we deliver food, nutrition, environmental and facilities management solutions to partnered K-12 schools. Joining us at one of our school sites means fostering healthy learning environments and positively influencing the students' well-being and performance What You'll Do * Strong Computer Savvy with 20% administrative work driving the culinary programming * Provide the Wow Factor for our students through Demonstration Cooking, Live Action Stations, our Food Truck and the Smoker to drive innovative scratch cooking * Bring strong Culinarian skills with HACCP certifications up to date * Manage the occasional catering evening event * Familiar with NSLP, NSBP, USDA Regulations * Manage Summer Feeding Deliveries * Work full time, 52 weeks per year 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 * Hands-on management style with the ability to mentor our cohesive team * Strong organizational skills, developing the team's culinary skills across 14 locations * Experience with K12 service managing food ordering, inventory and scheduling software * The ability to create a fun and positive work atmosphere for our team in a rural K12 environment with a strong supportive work culture 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 - 2 years 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!

div class="job-detail" div class="job-description-text" h3span style="font-size:24px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Job Title:/span Sous Chef, Seed to Table, Naples, FL/span/span/h3 pspan style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Employment Type:/span Full-Timebr/ span style="color:#0C6233"FLSA:/span Exemptbr/ span style="color:#0C6233"Job Location: /span4835 Immokalee Rd, Naples FL 34110, /span/spanspan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"a href="https://www.google.com/maps/dir/26.2827352,-81.7511093/seed+to+table/@26.2784881,-81.7568374,16z/data=!3m1!4b1!4m9!4m8!1m1!4e1!1m5!1m1!1s0x88db1d**********:0x6a9a9f95d7e7ed46!2m2!1d-81.7528735!2d26.2743932?entry=ttu" target="_new"Click Here for Map/a/span/span/p h4span style="color:#0C6233"span style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"Who We Are/span/span/span/h4 pspan style="font-size:20px"span style="font-family:arial,helvetica,sans-serif"At span style="color:#0C6233"Seed to Table/span, we believe in the power of fresh, organic ingredients and the magic that happens when they are transformed by skilled hands. Our Executive Chef, “Michael Ellis,” affectionately known as span style="color:#0C6233"Rocket Man/span, leads our culinary team with a focus on innovation, creativity, and an unwavering commitment to excellence. Naples, Florida, recently ranked the number 1 best place to live in the entire U.S., is the perfect backdrop for our mission to provide exceptional dining experiences./span/span/p h4span style="color:#0C6233"span style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"What We Are Looking For/span/span/span/h4 pspan style="font-size:20px"span style="font-family:arial,helvetica,sans-serif"We are on the hunt for a span style="color:#0C6233"Culinary Unicorn/span. Our ideal span style="color:#0C6233"Sous Chef/span walks on water, embodies passion, empathy, and respect for authority, and has a continuous learning mindset. You should be collaborative, resilient, and reliable, excelling in a fast-paced, high-volume kitchen while maintaining meticulous attention to detail. We value those who contribute to an amazing associate culture, are fun, upbeat, and positive, and work well with both associates and leaders. Handling guest concerns with finesse and turning negatives into positives is a must./span/span/p h4span style="color:#0C6233"span style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"Position Summary/span/span/span/h4 pspan style="font-size:20px"span style="font-family:arial,helvetica,sans-serif"The span style="color:#0C6233"Sous Chef /spanwill play a critical role in our kitchen, working directly under the guidance of Executive Chef Michael Ellis, aka span style="color:#0C6233"Rocket Man/span. You will be responsible for ensuring the highest quality of food preparation, managing kitchen staff, maintaining inventory, and upholding our standards of excellence. This role demands creativity, precision, and a passion for culinary arts, all while contributing to a positive and energetic team environment./span/span/p h4span style="color:#0C6233"span style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"Qualifications/span/span/span/h4 ul lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Advanced Culinary Skills: /span Proficiency in food preparation and a deep understanding of various culinary techniques and styles, with a focus on innovation and creativity in food presentation./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Leadership and Team Management: /span Demonstrated ability to lead and inspire a team, managing staff effectively to foster a collaborative and productive work environment./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Strong Organizational Abilities: /span Excellent at multitasking and managing multiple aspects of the kitchen operation, from inventory management to staff scheduling, ensuring efficiency and effectiveness./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Exceptional Communication: /span Clear and effective communication skills, essential for coordinating with team members and engaging with customers to enhance their dining experience./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Adaptability and Problem-Solving: /span Capability to adapt to a dynamic culinary environment and solve problems quickly, maintaining high standards under pressure./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Attention to Detail:/span A keen eye for detail, crucial for creating dishes that meet the high standards of quality and aesthetics expected at our establishment./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Passion for Culinary Arts: /spanA genuine passion for culinary arts and a continuous desire to learn and grow in the culinary field, keeping up-to-date with industry trends and techniques./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Language Skills:/span Must be proficient in English, with additional proficiency in Spanish being a plus./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Footwear: /span Non-slip shoes are mandatory for a safe working environment span style="color:#0C6233"(/spanplease note that the company does not providespan style="color:#0C6233")/span./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Work Authorization:/span Authorized to work in the United States./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"Age: Must be at least 18 years of age./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Transportation: /span Must have reliable transportation./span/span/li /ul h4span style="color:#0C6233"span style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"Physical Requirements/span/span/span/h4 ul lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Manual Dexterity: /span Skilled in both gross and fine manipulation, ensuring precision in handling knives and ingredients./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Vision Acuity:/spanstrong /strong Peripheral vision and near/far visual accuracy are crucial for culinary preparation./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Hearing Ability: /span Effectively hear and respond to instructions in a bustling kitchen environment./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Lifting, Pushing, and Pulling: /span Capable of handling and moving objects weighing up to 80 pounds./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Standing and Walking: /span Able to stand and walk for extended periods while maintaining focus and precision./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Flexibility and Mobility:/span Ability to bend, stoop, kneel, twist, and move fluidly around the kitchen./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Tolerance to Environmental Conditions: /span Comfortable working in diverse temperatures (hot, humid, cold) and tolerating moderate amounts of dust and cleaning agents./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Allergy Tolerance: /span Able to handle a wide variety of fresh ingredients without adverse allergic reactions./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Step-Stool and Ladder Use: /span Confidently utilize a step-stool or ladder as needed./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Physical Balance: /span Maintain stability and balance while executing tasks efficiently./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Clear Communication Skills: /span Convey instructions clearly and communicate with team members effectively, even in busy or noisy environments./span/span/li lispan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Reaching Ability: /span Capable of reaching below the waist, at the waist, and overhead./span/span/li /ul h4span style="color:#0C6233"span style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"Stay Connected/span/span/span/h4 pspan style="font-size:20px"span style="font-family:arial,helvetica,sans-serif"Follow us on social media to stay updated on the latest news, events, and job openings at span style="color:#0C6233"Seed to Table:/span/span/span/p ul lispan style="font-family:arial,helvetica,sans-serif"span style="font-size:18px"a href="******************************* target="_new"Seed to Table Website/a/span/span/li lispan style="font-family:arial,helvetica,sans-serif"span style="font-size:18px"a href="******************************************** target="_new"Seed to Table Facebook/a/span/span/li lispan style="font-family:arial,helvetica,sans-serif"span style="font-size:18px"a href="********************************************* target="_new"Seed to Table Instagram/a/span/span/li lispan style="font-family:arial,helvetica,sans-serif"span style="font-size:18px"a href="https://www.tiktok.com/@seedtotablenaples/video/**********396898602?is_from_webapp=1amp;sender_device=pcamp;web_id=**********504396331" target="_new"Seed to Table TikTok/a/span/span/li lispan style="font-family:arial,helvetica,sans-serif"span style="font-size:18px"a href="************************************************* target="_new"Seed to Table YouTube/a/span/span/li lispan style="font-family:arial,helvetica,sans-serif"span style="font-size:18px"a href="****************************************************** target="_new"Seed to Table LinkedIn/a/span/span/li /ul h4span style="color:#0C6233"span style="font-size:22px"span style="font-family:arial,helvetica,sans-serif"Equal Opportunity Statement/span/span/span/h4 pspan style="font-size:18px"span style="font-family:arial,helvetica,sans-serif"span style="color:#0C6233"Seed to Table/span is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive./span/span/p /div /div

Grand Living is changing the way generations embrace life and is quickly becoming an iconic brand in senior hospitality. What began as a vision to create distinctive senior living communities has evolved into a collection of remarkable residences, offering luxury-inspired amenities and extraordinary service to residents and guests. Our communities include gracious apartments, stunning décor and design excellence at every turn, but from the moment you are greeted, you'll experience something far more luxurious than the architecture: our people. Their unparalleled commitment to personal service in every engagement is at the very heart of what we do. About the Position The Sous Chef is responsible to enhance the overall Resident experience by assisting the Executive Chef through the provision of exceptional oversight and culinary training to kitchen employees. The Sous Chef assists Executive Chef with supervising and coordinating culinary activities for all dining venues: Bistro, Casual, Formal, Luminations memory care, and Club Room, as well as, special events and private functions. This is to be handled in The Sterling Touch professional, friendly, courteous, helpful and timely manner, resulting in a very high level of satisfaction for Residents and their guests. The Sous Chef position is under the general guidance of the Executive Chef in accordance with Community standards, processes, procedures, practices, and philosophies. Qualifications and Requirements The Sous Chef must possess the following knowledge, skills, and abilities: * College or Culinary School Degree, required. * Combination of education and experience equivalent to graduation from Culinary school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. * Three or more years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience. * Scratch cooking experience, required. * Sauté and broiler experience, preferred. * ServeSafe certification, preferred. * Ability to read, write and understand the English language in order to direct, manage, hire and train kitchen staff, complete requisitions, read recipes and communicate with other employees as well as Residents and their guests. * Sufficient manual dexterity of hands and arms in order to use all kitchen equipment and utensils (e.g. knives, spoons spatulas, tongs, slicers, etc.) * Ability to stand, walk, climb stairs, crouch, bend, stoop, reach, grasp, push, pull and work continuously without sitting for extended periods of time. * Ability to lift or carry, push, or pull up to 50 pounds. * Ability to perform all essential functions within varying temperature ranges. Benefits For the Sous Chef, we offer competitive compensation & full benefits package for full-time employees including a generous new Paid Time Off (PTO) program of 3 weeks PTO in year 1, 4 weeks in second year. Insurance options and a 401K that matches up to 4% with a 5% contribution. PTO at lesser rates for part-time staff. A high-end upscale environment including exquisite cuisine and free employee meals (must meet eligibility requirements), workout & spa facilities for resident and staff use. Equal Employment Opportunity At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated.

The sous 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. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Assists in managing the operations of the kitchen and back-of-house, ensuring that food is prepared safely and efficiently. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Collaborates with specialty chefs on menu items Performs other related duties as assigned. Train the kitchen staff while establishing a working environment that adheres to the proper work schedule Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees. Work Environment This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 30 pounds. There is substantial repetitive motion of the wrists, hands and fingers. Position Type and Expected Hours of Work This is a non-exempt position. The work schedule will likely change throughout the year to accommodate the business needs of the property. Required Education and Experience High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred Minimum four years of cooking experience in a culinary leadership role preferred Ability to communicate clearly with managers, kitchen and dining room employees, and guests. Safe Food Handling Certification Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes - including ingredients, preparation methods and presentation * Build the perfect oasis - Facilitate training programs and provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law * Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE * You have 2+ years of high volume culinary/hospitality experience * You have a current food handler's card and other certification as required by federal/state/local law * You have knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You have a high school diploma or GED * Willingness to perform other duties as required that are necessary to support the business Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

SEMINOLE CASINO HOTEL IMMOKALEE Hiring smiling faces and happy personalities! Only a 30-minute drive from Daniels & SR 82, a 25-minute drive from LaBelle, or a 40-minute drive from I-75 and Immokalee Rd. At Seminole Immokalee Casino and Hotel, we have 3 restaurants, 4 bars, 24/7 hours, no last call, the party never stops! * All employees eat free on shift in our dining room! * Weekly pay, bonus eligibility, and the best benefit package in SWFL! * Advancement and training opportunities galore, where 1 out of every 12 employees are promoted each year! In 2024 Seminole Gaming / Hard Rock International were selected as a US Best Managed company for the fourth consecutive year. Seminole Hard Rock ranked #20 of 500 Best Places to Work by Forbes in 2021. We believe in making "More in Paradise" for our guests that travel to us from all over the world. Come see why our team members stay for 7 years on average, experience our family environment, and positive and fun work culture! "Feel the Vibe" is one of our core values; does your current job offer all this and more?! With casinos and hotels in over 70 countries, this is your foot in the door to the Seminole Hard Rock family of companies, transfer anywhere in the world, Get In and Get Moving! OUR COMMITMENT TO SERVICE: We don't have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current and future Guests. Responsibilities Responsible for scheduling employees. * Consults employees on daily responsibilities, following their progress in completing tasks time-frame allotted to ensure proper production. * Controls production levels in order to minimize waste and advising Chef of progress. * Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation. * Ensure all food is prepared in accordance with operation standards. * Interact with guest as much as possible to create a memorable experience. * Assist other line employees with daily responsibilities. * Strive to eliminate over-production and over-purchasing. * Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability. * Ensure that production and storage areas are maintained in accordance with city and state health department codes. * Promotes positive public/employee relations at all times. * Maintains a clean, safe, hazard-free work environment within area responsibility. * Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying * appropriate managers of concerns and observations. * Demonstrate actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication. * Ensure prompt and discreet notification to managers and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations. * Perform other duties as assigned. Qualifications A minimum of five (2) years experience as a Sous Chef or restaurant Chef highly preferred. * Two (2) year culinary arts degree preferred but not required. * High volume work experience. * Must be able to analyze Food and Beverage data. * Proven ability to reduce food costs. * Must have strong administrative skills and computer skills. * Must be able to demonstrate and deliver a high level of service to our guests. * Have strong verbal and written communication skills. * Has ability to lead and develop a cohesive culinary team. * Can interface effectively with FOH staff to produce a positive guest experience. WORK ENVIRONMENT * While performing the duties of this job, team member is regularly required to stand, walk, and demonstrate high-mobility for a majority of the shift. * Will also regularly: speak and listen to internal and external customer directions or orders in an atmosphere of varying background noise; transit across surfaces that may alternate between carpeted and hard surfaces; walk through slippery surfaces and/or sloping floors or stairs; use hands to finger, handle or feel small objects such paper or cloth; and reach with hands and arms overhead and from side to side. * Specific vision abilities required by this job include close, distance, color, peripheral vision and depth perception. Will often transit between brightly lit and dimly lit areas, including flashing lights and computer or TV screens. * Position requires bending, lifting and carrying supplies and equipment up to 20 pounds, will be required to use, push and pull wheeled hand-carts or other equipment weighing in excess of 100 lbs. * Will regularly bend, stoop, kneel, and twist at the waist. May occasionally be exposed to bodily fluids, pet or service animals, and strong odors. * Will regularly be exposed to tobacco and other second hand smoke. * May occasionally use de-escalation techniques to resolve customer conflict. * Will be required to assist in customer evacuation in case of emergency. CLOSING The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming's employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: * Credit Check * Criminal Background Check * Drug Screen 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).

Who We Are The Club at Mediterra is a premier, member-owned, residential club located in southwest Florida. The 1,700-acre community and Club have earned a reputation and have been acknowledged as one of the finest in the country. The active membership enjoys Club amenities, including two championship, Tom Fazio-designed golf courses, a learning center, a beach club, a spa and fitness center, and bocce, tennis, and pickleball courts. Beyond its acclaim for world-class golf, the Club has been nationally and globally recognized as a Top 50 Platinum Club of America, a Distinguished Emerald Club. Mediterra was the first golf club named an Audubon International Silver Signature Sanctuary. Requirements Brief Job Description The Club at Mediterra, a multiple award-winning private club located in Naples, Florida, has an opening for a Sous Chef to join our dynamic team. The candidate will work under the direction of the Executive Chef and the Director of Culinary Operations to ensure the highest possible standards of food quality, service excellence, and guest satisfaction. Build, lead, inspire, and empower a talented culinary team. Create and develop new and exceptional concepts and menus that generate excitement and satisfaction among guests while maximizing profitability. The Sous Chef is partially responsible for culinary operations' financial and operational directives. An environment of training, mentoring, and promotion from within awaits all new teammates of Mediterra. A true culture of hospitality extends to our teammates, members, and guests. The Person We Are Looking for Will * Works alongside the culinary team in all aspects of the kitchen operations. * Works with the team to create and implement menus and corresponding recipes. * Assists in leading training and mentoring the culinary team. * Supervises personnel and assists with food production responsibilities. * Assures that quality, cost, and production standards are consistently attained. * Ensures product consistency and excellence by having a complete working knowledge of all menu items and their preparation. * Procures necessary products needed for culinary operations. * Administers the performance appraisal process for direct reports. * Schedule and assign production tasks to kitchen staff. * Additional related duties, as assigned by the Director of Culinary Operations What We Would Like You to Have * Minimum of five (5) years experience as a Lead line Cook or Sous Chef. * Proven track record in high-end restaurant /hotel or private club experience level preferred but not required. * Degree in culinary studies or culinary apprenticeship. * Must be willing to work a flexible schedule, including nights, weekends, and holidays. * Ability to understand and execute banquet event orders and written directions. * Must be a professional dedicated to the craft, willing to learn, committed to continued learning, and ACF certification. * A sense of urgency, a drive to succeed, and a desire to satisfy special requests are necessary. * Earns respect and inspires trust and confidence while establishing high-quality performance standards. * A service-orientated mindset possesses excellent attention to detail and has a strong desire to succeed. * Must be able to read, write, and communicate effectively in English. * Proficient in Microsoft Office products: Word, Excel, Outlook, etc. Our Partnership with You Salary commensurate with experience; Annual Performance Incentive, Benefits Package includes health, vision, dental insurance, 401(k) matching, Paid Time Off (PTO), Paid Holidays, Short and Long-Term Disability, Voluntary Life Insurance, ACF membership, and Continued Education assistance. The Club at Mediterra is proud to be the nation's first residential club to earn a 2 Star Green Restaurant certification and be designated a Blue Zone employer and one of Southwest Florida's leading companies. To learn more about this job opportunity and to apply, visit the Careers Section on our website: ******************************* The Club at Mediterra is a Drug-Free and Equal Opportunity Employer. This organization participates in E-Verify.

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met. Delivers an exceptional cooking class experience at every class using recipes and game plans provided. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Ensures high standards of sanitation and cleanliness are maintained throughout the experience by keeping work area and guest areas clean and organized. Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef. Seeks opportunities to increase cooking class and retail sales. Records time worked, accurately and according to SLT policy. Anticipates and solves problems by taking decisive action, follow up with Resident Chef. Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks. Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers. Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques. Ability to work a varied schedule in order to teach classes at different times of the day, week and year. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS: 1-2 Years kitchen operations experience. Culinary degree or equivalent Sous Chef experience considered in lieu of degree. Demonstrated successful teaching and training experience. Valid Food Handlers / Food Managers Certification. Must be at least 21 years old. Familiarity with MS Office Suite (Word, Excel, Outlook). Proven ability to drive sales and motivate teams. Proven communication skills. Sur La Table Core Competencies for Everyone: Focus on the Customer: You inspire and delight your customers. Be Genuine: Your communication style is respectful, effective and sincere. Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. Take Ownership: You are committed, responsible and provide solutions. Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands 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, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.

Are You Ready to Bring Your Sushi Skills to the Next Level? Seed to Table is looking for a passionate and talented Sushi Chef to join our vibrant culinary Family! If you love crafting beautiful sushi creations, working with the freshest ingredients, and being part of an upbeat, fast-paced environment, this is your dream job! You'll get to show off your creativity while working with the best products in town and have a blast doing it. Why You'll Love It Here: Creative Freedom: Let your culinary artistry shine! Collaborate with our team and create sushi that makes jaws drop. Fresh Ingredients: You'll work with top-quality, organic, and fresh ingredients every day-only the best for your sushi creations. Growth Opportunities: We love to promote from within, so this could be your first step toward an amazing career with us. Paid Vacation: Recharge with paid time off and come back ready to do what you love. Employee Discounts: Enjoy exclusive discounts on our fresh, organic meals and groceries-because we know you deserve the best! Comprehensive Benefits: Full health and wellness benefits because we care about you, too! What You'll Be Doing: Crafting beautiful sushi rolls, sashimi, and nigiri that make customers say “Wow!” Collaborating with our culinary team to create seasonal and innovative sushi specials. Ensuring every dish is prepared with the highest quality and freshest ingredients. Engaging with customers to provide exceptional service and accommodate special requests. Keeping your sushi station spotless and organized like a pro. Managing inventory and helping with ordering supplies as needed. Showing off your culinary creations on our social media for the world to see! Who We're Looking For: Experienced Sushi Chef: You know your way around the sushi bar and have serious skills in preparing sushi. Knife Master: Your knife skills are top-notch, and you take pride in precision and detail. Creative & Passionate: You love putting your own spin on sushi and making each plate a masterpiece. Team Player: You thrive in a collaborative, energetic environment and enjoy working with others to make the magic happen. Positive Attitude: You bring the energy and excitement needed to keep our kitchen buzzing! Qualifications: Proven experience as a Sushi Chef or similar role. Proficiency in English; Spanish is a plus. Authorized to work in the U.S. - Must have valid authorization to work in the United States. Must be at least 18 years old. Reliable transportation. Non-slip shoes are required for safety (company does not provide). Physical Requirements: Hearing & Speaking: Ability to clearly communicate with team members and hear instructions in a fast-paced environment. Endurance: Ability to stand, walk, and move for long periods of time. Strength: Comfortable lifting and moving items up to 50 lbs. Dexterity: Skilled with fine and gross motor tasks for sushi preparation. Sharp Vision: Peripheral vision and near/far visual accuracy to ensure the quality and safety of your culinary work. Agility: Ability to bend, stoop, kneel, twist, and move fluidly around the kitchen. Adaptability: Comfortable working in diverse temperatures (hot, humid, cold) and tolerating moderate exposure to dust and cleaning agents. Ingredient Tolerance: Able to handle a wide variety of fresh ingredients without adverse allergic reactions. Balance: Maintain stability while executing tasks efficiently, even during busy shifts. How to Apply: We want to see your sushi artistry in action! Apply today on our careers page and join our Seed to Table Family-no cover letter needed, just send your resume! Stay Connected! Stay updated on all things Seed to Table by following us on social media for exciting news, opportunities, and behind-the-scenes moments: Seed to Table TikTok Seed to Table Facebook Seed to Table Instagram Seed to Table LinkedIn Seed to Table YouTube Seed to Table Website Equal Opportunity Statement: Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive.

Full-time Description Who We Are The Club at Mediterra is a premier, member-owned, residential club located in southwest Florida. The 1,700-acre community and Club have earned a reputation and have been acknowledged as one of the finest in the country. The active membership enjoys Club amenities, including two championship, Tom Fazio-designed golf courses, a learning center, a beach club, a spa and fitness center, and bocce, tennis, and pickleball courts. Beyond its acclaim for world-class golf, the Club has been nationally and globally recognized as a Top 50 Platinum Club of America, a Distinguished Emerald Club. Mediterra was the first golf club named an Audubon International Silver Signature Sanctuary. Requirements Brief Job Description The Club at Mediterra, a multiple award-winning private club located in Naples, Florida, has an opening for a Sous Chef to join our dynamic team. The candidate will work under the direction of the Executive Chef and the Director of Culinary Operations to ensure the highest possible standards of food quality, service excellence, and guest satisfaction. Build, lead, inspire, and empower a talented culinary team. Create and develop new and exceptional concepts and menus that generate excitement and satisfaction among guests while maximizing profitability. The Sous Chef is partially responsible for culinary operations' financial and operational directives. An environment of training, mentoring, and promotion from within awaits all new teammates of Mediterra. A true culture of hospitality extends to our teammates, members, and guests. The Person We Are Looking for Will Works alongside the culinary team in all aspects of the kitchen operations. Works with the team to create and implement menus and corresponding recipes. Assists in leading training and mentoring the culinary team. Supervises personnel and assists with food production responsibilities. Assures that quality, cost, and production standards are consistently attained. Ensures product consistency and excellence by having a complete working knowledge of all menu items and their preparation. Procures necessary products needed for culinary operations. Administers the performance appraisal process for direct reports. Schedule and assign production tasks to kitchen staff. Additional related duties, as assigned by the Director of Culinary Operations What We Would Like You to Have Minimum of five (5) years experience as a Lead line Cook or Sous Chef. Proven track record in high-end restaurant /hotel or private club experience level preferred but not required. Degree in culinary studies or culinary apprenticeship. Must be willing to work a flexible schedule, including nights, weekends, and holidays. Ability to understand and execute banquet event orders and written directions. Must be a professional dedicated to the craft, willing to learn, committed to continued learning, and ACF certification. A sense of urgency, a drive to succeed, and a desire to satisfy special requests are necessary. Earns respect and inspires trust and confidence while establishing high-quality performance standards. A service-orientated mindset possesses excellent attention to detail and has a strong desire to succeed. Must be able to read, write, and communicate effectively in English. Proficient in Microsoft Office products: Word, Excel, Outlook, etc. Our Partnership with You Salary commensurate with experience; Annual Performance Incentive, Benefits Package includes health, vision, dental insurance, 401(k) matching, Paid Time Off (PTO), Paid Holidays, Short and Long-Term Disability, Voluntary Life Insurance, ACF membership, and Continued Education assistance. The Club at Mediterra is proud to be the nation's first residential club to earn a 2 Star Green Restaurant certification and be designated a Blue Zone employer and one of Southwest Florida's leading companies. To learn more about this job opportunity and to apply, visit the Careers Section on our website: ******************************* The Club at Mediterra is a Drug-Free and Equal Opportunity Employer. This organization participates in E-Verify.