Chef Jobs in Palmetto, FL

" Job Description Overview Open interviews conducted daily - Walk-ins are Welcome Hiring Immediately We value Gracious Hospitality in everything we do, it starts with you! Our team members are the not-so-secret ingredient in crafting memorable moments and delivering the exhilarating brewhouse experience our Guests know us for. Line Cook We build jobs that advance into lifelong careers. Start crafting yours today. You give your all to delight our Guests, we serve up the ingredients for you to live your best life. Flexible scheduling options Fun, energetic and inclusive workplace Career path programs to help you advance your career. We love promoting our team members! Competitive pay with DailyPay option – Why wait for pay day when you don’t have to? Team Member dining discounts Benefits designed for your holistic wellness: Medical, dental, vision, and wellness programs (eligibility based on hours worked). Flexible spending accounts, 401(k), and financial wellness plans. Life, disability, accident, home, auto, and pet insurance. Perks Spot discount program – save on entertainment, movie tickets and hundreds of products! Responsibilities Craft delicious food that connect Guests to our signature brewhouse experience that exhilarates the taste buds and nourishes the soul. You: Set up cook stations. Prepare food items by following Gold Standard recipes, portion and presentation specifications. Restock, clean and maintain cook station items throughout the shift. Clean, sanitize, and organize the kitchen, walk-in coolers, and storage areas. Requirements Bring your Guest focused enthusiasm to our team today. Do you thrive working in a fast-paced, collaborative, team-oriented environment? Are you able to work your way around the kitchen and have safe knife handling skills? Do you have a food handler permit? Are you 18 years of age or over? Apply today! About BJ’s Restaurants BJ’s has been crafting memorable brewhouse experiences since our humble beginnings in Southern California in 1978. We pride ourselves in providing our Guests with food and beverages that exhilarates the senses and nourishes the soul. We are proud of our brewhouse legacy and take our craft seriously. Guests come to BJ’s to experience our energetic brewhouse escape and make good times better. We can do that thanks to our dedicated team members, who take pride in providing every Guest with our signature gracious hospitality. BJ’s settings and the nature of our business require our team members meet the physical requirements to perform the job effectively, with or without accommodations. BJ’s Restaurants is an equal opportunity and E-Verify employer. USD $13.00 - USD $21.00 /Hr. "

Additional InformationFull-Time, Weekend and Holiday Availability, Marriott Benefits, Complimentary Meal and Parking Job Number25049168 Job CategoryFood and Beverage & Culinary LocationThe St. Regis Longboat Key Resort, 1620 Gulf of Mexico Drive, Longboat Key, Florida, United States, 34228VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None 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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,? begin your purpose, belong to an amazing global? team, and become the best version of you.

About Us: Catering By The Family is a reputable, full-service catering company dedicated to delivering exceptional culinary experiences throughout Tampa Bay and surrounding counties. The Canyon by Catering By The Family is coming soon to The James Museum of Western & Wildlife Art in Downtown St. Petersburg and will offer fresh, high-quality dishes made with love and creativity. We are seeking an experienced and passionate Line Cook to join our kitchen team. Key Responsibilities: Prepare and cook menu items according to The Canyon's recipes and standards Ensure food is cooked and plated correctly, with a focus on presentation Maintain a clean and organized kitchen Assist with prep work, stocking, and inventory management Follow all food safety and sanitation protocols Work efficiently under pressure in a fast-paced environment Qualifications: Previous experience as a line cook or in a professional kitchen preferred Ability to work efficiently in a fast-paced setting Strong attention to detail and ability to follow recipes Ability to work well in a team and communicate effectively ServSafe or other food safety certification is a plus Benefits: Competitive pay based on experience Tips shared with kitchen staff Employee discounts on meals Flexible scheduling and potential for advancement

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Welcome to Hotel Flor Tampa Downtown, Tapestry Collection by Hilton, a true gem in the heart of the city of Tampa. With 210 stylishly appointed guest rooms and 13,042 sq ft. of versatile meeting space, our hotel is not just a destination; it's an experience. As a member of the Pyramid Family, we take pride in fostering a culture that sets us apart as the premier employer in the area. Every member of our team plays a pivotal role in delivering outstanding service and creating memorable experiences for our guests. We don't just want to be a hotel people pass through; we aim to be distinguished by our excellent culture. Discover today what a fulfilling career with Pyramid Global Hospitality at Hotel Flor Tampa Downtown can mean for you! Overview Overview: Welcome to Hotel Flor Tampa Downtown, Tapestry Collection by Hilton, a true gem in the heart of Tampa. With 210 stylishly appointed guest rooms and 13,042 sq ft. of versatile meeting and event space. As a member of the Pyramid Family, we take pride in fostering a culture that sets us apart from other companies as the premier employer in the area. Every member of our team plays a pivotal role in delivering outstanding service and creating memorable experiences for our guests. We foster a culture of open communication, teamwork and shared success. Discover today what a fulfilling career with Pyramid Global Hospitality at Hotel Flor Tampa Downtown can mean for you! Job Description: The Executive Chef is responsible for all aspects of the culinary process at our hotel. All food production for our restaurants, banquet and catering events, coffee shop and retail outlets fall under this individual. Our Chef will work alongside the culinary team in the production of our various F&B offerings, lead and develop associates, develop menu specifications, recipes, item pricing and product purchasing. In addition, the Chef will supervise staff and monitor the culinary team, manage food cost and labor budgets for the department. Most importantly, the Chef will lead and train the team to ensure that high-quality products are produced and that strong sanitation and food safety standards are achieved. Primary Responsibilities * Foster an environment of professionalism and teamwork * Work alongside staff teaching, training and leading * Hire, train and supervise all culinary staff * Monitor food quality and presentation * Conduct daily stand-ups with team * Manage budgeting, forecasting and actual costs of all food and labor expenses * Assist in the creation of new standards when needed * Manage the day-to-day culinary operation * Participate in food preparation and production * Produce food items of consistently high quality, taste and presentation * Control food costs through proper training of team members regarding wasteful production practices * Ensure all staff follows proper uniform guidelines * Ensure environment is clean, safe and well-maintained at all times * Establish goals for the culinary team, anticipate and resolve challenges, develop cost saving ideas or activities * Adhere to all Florida and Tampa health department food handling and sanitation guidelines * Develop menus and item pricing * Train all staff on new menu or special items to ensure items are prepared to specifications * Maintain effective communication with all culinary staff and leaders * Be responsive to all staff suggestions and concerns and timely follow up when necessary * Create and maintain effective working relationships with the entire food and beverage team, sales team and hotel operations staff * Conduct regular inspections of the kitchen to ensure cleanliness standards are being met and respond immediately to all city and state inspections in the expected time frame outlined by the state/local entity * Consistently monitor inventory * Stay current on restaurant industry trends * Identify new culinary techniques and presentations Physical/Cognitive Activities The physical requirements described here are representatives of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Constant walking and standing on concrete, tile, rubber mats, carpet, stairs, linoleum while inspecting and working in kitchen and outlets * Frequent crouching, stooping and twisting occurs through the day * Reaching overhead occurs occasionally while retrieving supplies, inspecting fixtures and facilities and working on line * Frequent handling of supplies, knives, slicer, utensils, sauté pans, turning on water faucets and knobs on ovens * Occasional grasping for supplies, knives, slicer, utensils, sauté pan, turning on water faucets and knobs on ovens * Occasional pushing and pulling of racks and carts on wheels with products weighing up to 200 lbs. * Lift product/supplies weighing 1 to 50 lbs. * Taste, sense of smell and vision are used constantly to assure of quality and consistency of Food & Beverage items. * Ability to professionally deal with difficult situations/people * Highly repetitive work * Constant attention to detail to ensure product controls, quality, presentation, sanitation, service and safety * Must adapt to guest challenges as communicated by associates and be able to handle multiple priorities * Exposures: cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators, changing temperatures, changing humidity, slippery floors, bacteria in foods, noise and vibrations Requirements Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. * Minimum Education of an Associate's Degree * Serv Safe Certification * Previous Executive Chef or Executive Sous Chef experience * Previous experience in a high volume hotel environment and banquet production * Ability to handle fast pace and high volume * Professional communication skills and fostering of team environment * Ability to take and give direction, problem solving, be organized and self-motivated * Must possess culinary creativity * Strong knowledge of local, state and federal food sanitation regulations * Comfortable providing direction and supervision to kitchen staff * Ability to train and develop new team members and culinary leaders * Must be able to work nights, weekends and holidays * Must be able to speak, read and understand cooking directions * Manage in a respectful fashion Salary: $85,000

Regency Oaks Senior Living Community is seeking an Executive Chef in Dining Services. WHO ARE WE? If you enjoy working with older adults, this is the job of a lifetime. At Regency Oaks, you can jump-start a career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying senior living career at Regency Oaks. Our Dining Culture is all about our residents!! We have several different restaurant venues. We have an outstanding culinary program! Gourmet Dinners with our own aged meats, Food, and Wine Parings with all our favorite sweets. Breezeway Burgers and Dogs, Pizza Fests, and Charcuterie Flights. WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Program, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement GENERAL SUMMARY: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. PRINCIPAL DUTIES: 1. Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel. 2. Develops menus and ensures implementation of these menus. Maintains a high quality food service program for the residents and Health Center dining rooms. 3. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process. 4. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees. 5. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. 6. Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to ensure standards are met. 7. Promotes teamwork within the department and between department to ensure smooth operations and quality service to residents, co-workers and guests. 8. Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. 9. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. 10. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. 11. Assists in the development and implementation of standardized recipes and menu specifications. QUALIFICATIONS: 1. A minimum of five years' experience as an Executive Chef or Sous Chef in an independent living setting, hotel, restaurant, or other similar institution. 2. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. 3. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred. 4. Must be ServSafe Certified. Salary $75,000-$82,000 annually HOSPITALITY FOCUS: The Community fully embraces a culture of hospitality. #NonClinical

Regency Oaks Senior Living Community is seeking an Executive Chef in Dining Services. WHO ARE WE? If you enjoy working with older adults, this is the job of a lifetime. At Regency Oaks, you can jump-start a career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying senior living career at Regency Oaks. Our Dining Culture is all about our residents!! We have several different restaurant venues. We have an outstanding culinary program! Gourmet Dinners with our own aged meats, Food, and Wine Parings with all our favorite sweets. Breezeway Burgers and Dogs, Pizza Fests, and Charcuterie Flights. WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Program, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement GENERAL SUMMARY: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. PRINCIPAL DUTIES: 1. Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel. 2. Develops menus and ensures implementation of these menus. Maintains a high quality food service program for the residents and Health Center dining rooms. 3. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process. 4. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees. 5. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. 6. Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to ensure standards are met. 7. Promotes teamwork within the department and between department to ensure smooth operations and quality service to residents, co-workers and guests. 8. Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. 9. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. 10. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. 11. Assists in the development and implementation of standardized recipes and menu specifications. QUALIFICATIONS: 1. A minimum of five years' experience as an Executive Chef or Sous Chef in an independent living setting, hotel, restaurant, or other similar institution. 2. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. 3. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred. 4. Must be ServSafe Certified. Salary $75,000-$82,000 annually HOSPITALITY FOCUS: The Community fully embraces a culture of hospitality. #NonClinical

Main Street Entertainment Group is currently seeking high energy, self-motivated Executive Chefs for the greater Tampa Bay area including Tampa, Orlando, and Sarasota.. Minimum 3 years experience as an Executive or Corporate Chef is required for this position. An ideal candidate would be someone who has been a chef for corporate or private sector restaurants with at least 5 years experience. Candidates must have knowledge and expertise in the following areas: Profit and loss Budgeting and ordering for food and beverage Hiring and scheduling for BOH employees Training on each station in the kitchen for all BOH employees including new hires Coach and train kitchen managers and Sous Chefs to the standards and expectations of company policy Adhering and complying to all health code standards and policies Implementing SOP's and systems Staff accountability Hold weekly management meetings discussing P&L, catering, events, staffing, and restaurant/kitchen needs Adapting to change including menu rollouts, occupancy levels, in season and off season scheduling, and changes to restaurant and F&B structure Ability to accept constructive criticism from upper management and ownership Ability to implement and uphold any standards and policies set forth by health department, upper management, and ownership Ability to multi-task and make quick decisions that benefit the company and its staff Ability to meet deadlines and get tasks completed in a timely manner Inventory counting and inputting (food) Build staff morale and create a fun and safe work environment Delegate tasks and projects accordingly Send daily sales report nightly to the appropriate members of management Be punctual and hold yourself accountable at all times Always hold yourself to the highest standard and be a role model for all of your employees Be able to pass drug test and background check Always display honesty and integrity

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; develop/streamline restaurant processes with Executive Chef when necessary * Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef * Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE * You have 3+ years of high volume culinary/hospitality experience * You have 1+ years of high volume kitchen leadership experience * You have a current food handler's card and other certification as required by federal/state/local law * You have strong 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 are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email * You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred * Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently * Bending/stooping/kneeling required - frequently * Routine standing for duration of shift * Maneuvering the following types of equipment or machinery: * Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual * Scheduled shifts determined by business needs 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.

Full-time Description Timpano Hyde Park, a premier dining destination in Tampa's vibrant Hyde Park Village, is seeking an Executive Chef to lead our culinary team. As part of Tavistock Restaurant Collection, Timpano blends modern Italian flavors with elevated hospitality, offering a dynamic and high-energy atmosphere. About the Role: As Executive Chef, you will be responsible for the overall culinary vision, execution, and leadership of our kitchen team. You will maintain the highest standards of quality, consistency, and creativity while driving operational excellence. This role requires a hands-on leader with a passion for scratch cooking, menu development, and team mentorship. Key Responsibilities: Lead and inspire the culinary team to deliver an exceptional guest experience. Develop and execute seasonal menus with a focus on fresh, high-quality ingredients. Ensure consistency in food preparation, presentation, and adherence to brand standards. Manage kitchen operations, including inventory control, food cost, and labor management. Foster a culture of collaboration, training, and professional development. Maintain compliance with health, safety, and sanitation regulations. What We Offer: Competitive salary and performance-based bonus potential. Comprehensive benefits package, including health, dental, and vision insurance. Growth opportunities within Tavistock Restaurant Collection. A dynamic and creative work environment in one of Tampa's top dining destinations. Join us in bringing bold flavors and unforgettable experiences to Timpano Hyde Park. Apply today! Requirements What We're Looking For: Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, upscale restaurant. Strong leadership skills with the ability to motivate and develop a team. Expertise in Italian cuisine and modern culinary techniques. Exceptional organizational and financial acumen, including P&L responsibility. Ability to thrive in a fast-paced, guest-focused environment.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day: Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You: 2-3 years as line cook. Prefer culinary training. Health Sanitation Card. Ability to communicate and follow instructions. Indoor environment, fast pace. High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Bern's Steak House Executive Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Executive Chef and Bern's Steak House. Essential Functions Assist in maintaining a motivated, interactive positive team Assist with training staff Responsible for daily function of the kitchen operations Maintain professionalism with team members, managers and guests. Handle daily scheduling of team members and make adjustments when necessary Solve team member issues such as call outs or any other daily issue that should arise with team members Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. Ensure prep and execution of food Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Communicate and maintain positive inter-departmental relations Ability to work efficiently and effectively Ability to work flexible shifts: nights, weekend, holidays Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment General cleaning to include equipment, floors, walls, coolers, and freezers Knowledge of different cooking techniques and all kitchen equipment Communicate with Chef de Cuisine and Executive Chef next shift any issues Follow Serv-Safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience High School diploma or higher Five years previous culinary experience required Excellent Interpersonal skills Excellent communication skills, both verbal and written Ability to use technology e.g. tablets, iPads, Email, Spreadsheets Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to work long hours as needed Ability to lift 25 - 50 lbs. Ability to use knives and kitchen machinery safely and effectively Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the restaurant, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate Closed On Monday Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern's Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern's Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant's Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenure Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.

Salary: $55K-$63K per year (training pay $55K) Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: Competitive salary and a vibrant work culture Profit-sharing incentives Annual paid vacation Affordable health, dental, and vision insurance Opportunities for career progression within our rapidly growing company A complimentary Naked Farmer meal daily Flexible work schedule Parking Reimbursement At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service. Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food. Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication. Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency. Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes. Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized. Setup your team for success on each service by managing the deployment board and prep schedules effectively. Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service. Set the kitchen up for success, completing all tasks with timeliness and a focus on safety. Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes. Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines. Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs. Grow your kitchen team through active recruitment, training, performance management, mentorship, and disciplinary procedures when necessary. YOU HAVE: A minimum of 2 years' experience leading a culinary team in a high-volume setting. A deep passion for quality food and a desire to constantly improve. Strong culinary expertise with a willingness to learn and adapt. A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds. A collaborative spirit and readiness to contribute as needed. Respect and appreciation for your team and a commitment to fostering a positive work environment. Exceptional communication skills. A vision for mentoring and developing chefs into future restaurant leaders. Reliability and a consistent performance record. Adaptable interpersonal skills and the ability to meet new challenges with agility. An unwavering attention to detail. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes. Join us as we build the future of food together.

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make Legends happen! GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively managing all culinary operations of the restaurant including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations. ESSENTIAL FUNCTIONS Design and implement menus for the restaurant as established by the Executive Chef. Provide recipes, training and experience to all staff. Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. Ensure excellent customer relations are maintained at all times. Coordinate with other departments regarding menu implementation. Schedule labor force and assign responsibilities for efficient use of equipment and personnel. Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures. Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships Perform other related duties as assigned. Position requires extensive knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff and guests. Support other arena culinary operations including concessions, clubs, suites, etc. as needed. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Five (5) years experience as a Chef de Cuisine with a minimum of three (3) years experience in a high-volume full-service food operation. Proven track record in improving kitchen efficiencies, quality and relative costs. Must have excellent leadership, financial analysis, team building and communication skills/customer service. Must have knowledge of statutory requirements regarding health and safety, sanitation, proper chemical useage, fire procedures and HAACP. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient on Microsoft Word, Excel, and PowerPoint. Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS 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 sit, talk, hear; use hands and fingers, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. #LI-LH1

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Experience: Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

Sea Sea Riders Restaurant in Dunedin, FL is looking for one executive chef to join our 30 person strong team. We are located on 221 Main St. Our ideal candidate is attentive, motivated, and hands on hard-working. Responsibilities Train and develop chefs to company standards while working side by side with staff Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for the 2025 season. This is an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.

Freedom Square of Seminole is an upscale Senior Living Community located in beautiful Seminole, Florida. Designed like a quaint town square with paved brick streets and a welcoming gazebo, Freedom Square retirement community in Seminole, Florida offers a wide variety of elegantly appointed residential options, a wealth of exceptional services and amenities and a full calendar of fun, engaging activities - all just a short drive from Lake Seminole and the beautiful beaches of the Gulf Coast! Situated on 15 acres with two ponds, we offer a beautiful garden-like setting for retirement living. As a life care community, Freedom Square makes aging in place simple. Residents are able to seamlessly transition from independent living to assisted living, memory care and skilled nursing care, as their healthcare needs change. What makes us stand out against the others? * We provide a fun workplace culture - including monthly luncheons and campus-wide events * Our community and facilities are clean * Our patients are low acuity * We have good staffing ratios * Benefits for Full and Part Time Staff * Paid Time Off and Paid Holidays * Career Advancement Opportunities * Paid Training * Revised Wage and Bonus Structure * Tuition Assistance Our Expert culinary team is looking for energetic individuals who enjoy working in a fast paced environment and have a desire to serve others. If you are detailed oriented and customer service focused, we would love to hear from you! As the Executive Chef you would be responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive courteous work environment for staff and residents. Duties: * Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel. * Develops menus and assures implementation of these menus, Maintains a high quality food service program for the resident and Health Center dining rooms. * Ensure that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process. * Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees. * Ensure all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan manual. * Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to ensure standards are met. * Promotes team work within the department and between departments to ensure smooth operations and quality service to resident, co-workers and guests. * Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensure that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. * Maintains essential records including menus served, number of meal served, requisitions for raw food products plus other appropriate reports, scheduled, studies, ect. * Monitors temperature of meals. * Assists in the development and implementation of standardized recipes and menu specifications. Qualifications: * A minimum of 5 years experience as an Executive Chef or Sous Chef in a hotel, restaurant, or other similar institution. * Must be Serv Safe Certified. What We Offer: * Work today, get paid tomorrow with DailyPay! Freedom Square of Seminole now offers DailyPay - a program that allows employees to access their earned income on-demand, as it's earned. * Benefits for full and part time staff, including health, dental, vision, 401K and more! * Fun, caring, inclusive work environment! * Monthly company luncheons and employee appreciation events! Freedom Square of Seminole fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers and guests: * We greet residents, employees and guests, warmly, by name and with a smile. * We treat everyone with courteous respect. * We strive to anticipate resident, employee and guest needs and act accordingly. * We listen and respond enthusiastically in a timely manner. * We hold ourselves and one another accountable. * We embrace and value our differences. * We make residents, employees and guests feel important. * We ask "Is there anything else I can do for you?" * We maintain high levels of professionalism, both in conduct and appearance, at all times. * We pay attention to the details. #nonclinical

WHO ARE WE? If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Village Bradenton, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. We offer jobs in Bradenton, FL, at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying, and fruitful senior living career at Freedom Village of Bradenton. ABOUT THE ROLE: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents. Our team members provide extraordinary care and hold each other accountable. If this sounds like a good fit, we'd love to hear from you! YOU ARE EXCITED ABOUT THIS OPPORTUNITY BECAUSE YOU WILL… * Supervises kitchen personnel on all shifts * Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident and Health Center dining rooms * Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process * Assures staff education is provided to kitchen employees in accordance with the staff education program. * Provides on-the-job training for food preparation and kitchen employees. * Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual. * Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers and guests. * Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations. * Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc. * Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. * Assists in the development and implementation of standardized recipes and menu specifications. WE ARE EXCITED ABOUT YOU BECAUSE YOU… * Proven working experience as a head chef * Excellent record of kitchen management * Ability to spot and resolve problems efficiently * Capable of delegating multiple tasks * Communication and leadership skills * Keep up with cooking trends and best practices * Working knowledge of various computer software programs (MS Office, restaurant management software, POS) WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… * Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. * Extraordinary Reward Points, because we value recognizing and appreciating our employees for their hard work. * Our comprehensive benefits, because we value health and wellness for you and your family. * Various Employee-led Committees because we value employee engagement and making your voice heard. * A Free and Confidential Employee Assistance Program because we understand that life happens. * Paid Training, Paid Time Off, and Paid Holidays. * Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement * Freedom Village Bradenton has partnered with Daily Pay to give our team members control over accessing their paycheck on their own schedule. Ask us about how this benefit supports your financial wellbeing today! Salary: Starting at $70,000 Shift: Varies/Full-Time EEO Employer