Chef Jobs in Stuart, FL

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: * Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. * Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. * Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. * Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. * Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: * Greets and welcomes guests within 15 minutes of their teppan order(s). * Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. * Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. * Responds promptly and courteously to guest requests * Asks guests for cooking preference, as applicable, and follows guest instructions. * Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). * Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. * Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). * Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. * Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. * Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. * 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. * 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. * Adheres to Company guidelines on alcoholic beverage service. * Presents a clean and neat appearance and uses a courteous manner with all guests. * Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. * Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. * Performs other duties as assigned by a supervisor. Education/Experience: * Must have a High School diploma or GED. * Must be able to successfully pass Benihana chef training program * Previous experience as chef or cook highly desirable

Private Chef Travel as needed through the summer Family: Family of 4 Job Type: Full-Time, Monday through Friday, some weekends Looking for a personal chef to prepare healthy, high-quality meals for a family of four. We value someone who can blend seamlessly into our household while still delivering exceptional meals. Great family to work for!!! Great salary! Key Responsibilities: Prepare lunch and dinner Monday through Friday for the family. Occasionally prepare meals on weekends when guests are present. Plan and execute dinner parties as needed. Prepare healthy meals from scratch, focusing on whole foods, high-quality meats, and fresh vegetables. Travel with the family Qualifications: Experience in preparing nutritious meals with a focus on whole foods and quality ingredients. Comfortable working in a family home, 5 years exp. working in private homes asa chef some restaurant exp a plus

Job Details The Club at Ibis - West Palm Beach, FLDescription Amici Restaurant Chef 3+ years' experience working in an Italian restaurant is required. Provides outstanding service to members and guests in a professional and courteous manner. Assists in meal planning, labor costs, equipment/supply requirements for the department. Maintains accountability for cost, utilization, and performance of employees and equipment. Performs all methods of cookery, portion control, and garnish all dishes in accordance with standards set by the company. Through teamwork, assists other members of department in achieving departmental vision and goals. Essential Duties and Responsibilities Maintains high standards of quality of food production to ensure member/guest satisfaction. Prepares all menu items according to standard recipes and ensures employees meet the standards established by the company. Provides ongoing training to Jr. Sous Chefs, Line Cooks, Buffet Stewards, and Buffet Attendants. Assumes responsibility as the Kitchen Supervisor during all meal periods, including banquets, in the absence of the Executive Sous Chef/Executive Chef. Responsible for all training and menu specifications. Instructs employees in the details of preparing menu items according to recipe cards. Ensures proper handling and storage of all product. Assumes responsibility for controlling kitchen's labor costs. Works with Executive Sous Chef/Executive Chef to develop menus for the Club and private functions. Assists with menus and in all food service related areas. Leads by example to ensure professionalism and high morale amongst all kitchen staff. Maintains preventative maintenance procedures and records for kitchen all equipment. Ensures consistently on the opening and closing procedures of the kitchen. Other Functions Operates within all established guidelines, policies, standards, and constraints as set by the Club and the Food & Beverage operation. Works with Executive Sous Chef/Executive Chef to plan Club and private functions. Assists with menus and in all food service related areas. Assists with the set-up and breakdown of events which may include ice displays. This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested. Supervisory Responsibility Directly supervises Jr. Sous Chefs who supervise 15+ employees along with directly supervising Buffet Attendants and Buffet Stewards. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Competencies To perform the job successfully, an individual should demonstrate the following competencies. Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics. Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service ; Responds to requests for service and assistance; Meets commitments. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly. Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Associate's degree (A. A.) or equivalent from two-year college or technical school; or three years related experience and/or training; or equivalent combination of education and experience. Culinary Arts Diploma Preferred. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Computer Skills Proficient in MS Office Certificates, Licenses, Registrations ServSafe Certification, or abilty to obtain upon hire Other Skills and Abilities Ability to visually inspect and taste food preparation. Must be fluent in English, both oral and written. Must be able to read and follow recipes. Maintains responsibilities for precisely requisitioning product needed for operation. Other Qualifications Excellent organizational and communication skills. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Work Environment, The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is frequently exposed to moving mechanical parts; high, precarious places and extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually loud.

The Chef is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food, proper food safety and sanitation procedures and profitability. The Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Chef works to ensure menu items are executed with excellence in the restaurant. Additionally, the Chef supports managing quality in all aspects of their job. Manage and run production lines while coaching and developing, always lead by example. · Manages food cost of goods (COGs) and labor. · Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, execution of brand standards. · Assist with employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as needed. · Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. · Master all stations on line. · Oversee and participate in all kitchen prep. · Anchor cook line during lunch/dinner service. · Fill in where needed as business needs fluctuate. View all jobs at this company

div class="iCIMS_JobContent" h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Oak View Group /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-size: 12pt;"Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet/span./p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Overview /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;"To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef./span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;" /span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;"The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. /span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;" /span/pp style="margin: 0px;"span style="font-family: verdana, geneva; color: windowtext; font-size: 10pt;"This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. /span/pp style="margin: 0px;" /pp style="margin: 0px;"span style="font-size: 10pt;"This role pays an annual salary of $80,000 to $85,000./span/pp style="margin: 0px;" /pp style="margin: 0px;"span style="font-size: 10pt;"strong Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays)./strong/span/pp style="margin: 0px;" /pp style="margin: 0px;"span style="font-size: 10pt;"strong This position will remain open until May 22, 2025./strong/span/pp style="margin: 0px;" /p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Responsibilities /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" ulli style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Assists with the delivery and set-up of catered services and food service areas as needed./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. /span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept./span/li/ul /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Qualifications /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" ulli style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to positively distribute responsibility to others to meet objectives and achieve desired results./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to be self-directed while working in a team-oriented environment./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to work a flexible schedule; able and willing to work nights, weekends and long hours./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Minimum of 2-3 years kitchen management experience in a events venue, catering operation, or restaurant./span/li/ululli style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Demonstrated and verifiable track record of meeting projected costs./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Professional appearance and presentation required./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Knowledge of and skill in using computer software, including MS Word/Excel/Outlook./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Maintains a current Food Handler's card and alcohol service permit if required by state or local government./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Working knowledge of employee scheduling in a hospitality environment./span/lili style="color: windowtext;"span style="font-family: verdana, geneva; font-size: 10pt;"Ability to obtain and maintain certification in a nationally recognized sanitation program/span/li/ul /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Strengthened by our Differences. United to Make a Difference /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-size: 12pt;"At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our strongpeople/strong, improves our strongservice/strong, and raises our strongexcellence/strong. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds./span/p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" Equal Opportunity Employer /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" p style="margin: 0px;"span style="font-size: 12pt;"Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law./span/p /div /div /div /div

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, you'll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills About Us Located in the heart of the Palm Beach Gardens, Firefin Grill encapsulates an upscale and spirited neighborhood restaurant, drawing guests in for quality local seafood and hand-crafted drinks. Sea-To-Table Dining Experience United by our passion for high-quality food and unparalleled hospitality, our team at Firefin is dedicated to providing an amazing experience for our guests. We pride ourselves on crafting unique dishes with the finest ingredients, driven by our chef's vision for the freshest locally-sourced food. Our sea-to-table menu is inspired by the partnerships we've established with local divers and spearfishers who deliver the freshest ingredients straight from the boat to our kitchen. Our commitment to quality ensures each guest has an amazing experience - whether it's a date night, corporate event or happy hour.

Job The Area Chef is responsible for leading motivating and supervising the kitchen operation to ensure the production of high quality food while adhering to food safety guidelines and standardized recipes This role involves coaching counseling and recognizing team members providing performance feedback managing food purchasing and receiving overseeing event execution and logistics contributing to menu development creating schedules engaging with guests and maintaining proactive communication with all supporting departments Qualifications Previous experience in a culinary leadership role preferably in a banquet or catering kitchen setting In depth knowledge of food safety regulations and practices Strong leadership skills with the ability to motivate and develop a team Excellent communication and interpersonal abilities Proficient in menu planning and execution Detail oriented and able to manage multiple tasks simultaneously Flexibility to work evenings weekends and holidays as required Culinary degree or relevant certification is a plus Responsibilities Supervise and lead kitchen staff to ensure efficient operations and high quality food production Ensure compliance with food safety standards and adherence to standardized recipes Coach counsel and provide feedback to team members to facilitate their professional development Manage food purchasing and receiving processes to maintain inventory levels and quality standards Oversee event execution and logistics to ensure seamless operations Contribute to menu development and execute menu changes as needed Create and maintain staff schedules to meet operational requirements Engage with guests to maintain high levels of satisfaction and address any concerns proactively Communicate effectively with all relevant departments to coordinate operational activities

Returning UsersLog Back In Sodexo is looking for an Executive Chef 3 to join our growing team at Jupiter Medical Center in Jupiter Florida and take the next step in their career. With a strong focus on retail excellence, attention to detail, and driving sustainable growth, this role will be instrumental in supporting our expansion efforts. As we prepare for the opening of a new patient tower in 2026 and a full kitchen renovation and expansion, the opportunities for career advancement are significant. The Executive Chef 3 is a highly visible culinary role. The Executive Chef will direct and participate in all of the retail, catering, patient meals, and food production processes at the unit. The successful candidate will have exceptional culinary management experience, a proven track record with creative and current culinary trends, high end catering experience as well as excellent leadership, communication and customer service skills. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Do * have oversight of daily food operations and deliver a high-quality product; * has culinary production experience and a strong background in safety and sanitation compliance; * has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; * can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and * can demonstrate working knowledge of Sodexo Food Management Systems (FMS) and Market Connections (MSC), and is proficient in computer skills and report management experience 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 * Energetic, polished culinary professional with high end catering and dining experience and a passion for culinary arts. * A strong production culinary background, ideally in an up-scale restaurant/retail/catering environment. * Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skillset. * Menu planning experience and a strong understanding of current culinary trends. * Ability to effectively communicate to multiple audiences and develop strong relationships with customers. * Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 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!

Pivot Culinary: Your Trusted Partner in Professional Sports Nutrition At Pivot Culinary, we are committed to delivering consistent, high-quality service, fostering authentic relationships, and overseeing sound nutrition for professional athletes nationwide; with a vision to "feed people good, nutritious whole foods that taste awesome". Whether at home or on the road, Pivot Culinary ensures professional sports teams are fueled to perform at its best. We are passionate about helping these teams to Nourish, Perform, & Evolve through exceptional food and service, wherever the game takes them. Location: Jupiter, Florida Tentative Start Date: First week of January 2025! POSITION OVERVIEW The Facility Executive Sous Chef must work well under pressure, have previous management experience, and be excited to lead a team driven to exceed our standards of food quality and client satisfaction and propel the Pivot brand to new heights. This position has a direct impact on the overall company's performance and requires strong organizational and communication skills to drive our commitment to excellent guest service and high-quality dining. Overall responsibilities include team leadership and motivation, financial management, client satisfaction, and delegation of additional administrative tasks as needed. Ideal candidates will have a well-developed knowledge of service standards and nutritious cuisine in order to create a high quality product in volume to feed professional athletes. The individual will be assisting in controlling all Food and Beverage Inventory/Products. The individual will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost-controlling measures. WORK HOURS This role is required to work a minimum of 45-50 hours per week. They must be able to work flexible scheduled shifts based on business needs. Scheduling will include nights and weekends. Some travel might be required. RESPONSIBILITIES & DUTIES include but are not limited to Lead staff with firm but fair leadership. Follow recipe guidelines provided by the Culinary Development Team. Implement and lead Execution and Operations Systems for all kitchen employees. Organize and manage employee schedules. Monitor kitchen production on a daily and ongoing basis. Closely monitor and track food and labor costs involved with the daily operations. Maintain the highest standards of food presentation, preparation, execution, and safe handling. Have a positive attitude at all times in the kitchen (your staff will behave as you behave) and maintain the highest standards of service and professionalism towards all staff members including subordinates, supervisors, and all FOH staff. Delegate responsibilities to staff, as required. Address staff with disciplinary actions, as required, following proper procedures. Maintain systems and procedures of ordering for all kitchen needs (i.e. Food, equipment, chemicals, maintenance, etc.). Maintain a par system set in place by supervisors and keep thorough lines of communication open with those supervisors. Actively maintain inventory control which includes monthly physical inventory in the Financial Management System. Actively maintain stated budgetary goals for food, labor, maintenance and other expenses in MarginEdge. Maintain consistent uniform standards. Will be thoroughly familiar with menu items including ingredients, preparation, and condiments required. Maintain physical workspace to highest standards of cleanliness, including familiarity with all local, state, and federal health codes and laws pertaining to kitchen line, dish, and prep areas. Will take the lead in food buying and sourcing. Will represent the company to all customers, purveyors, writers and others in a positive and professional manner. Will work staff positions as necessary. Will work double shifts if required and as scheduled. Attend all required staff and department meetings. QUALIFICATIONS Previous experience of at least 10 years leading a full-service, high-quality, fast pace high volume kitchen preferably in the catering experience. Solid understanding of Whole 30, Paleo, Vegan and Vegetarian Cooking Methodologies. Previous work or schooling in nutrition and/or sports nutrition. Demonstrated high level of proficiency in all aspects of food preparation and menu development. Demonstrated high level of proficiency in all aspects of staff relations and training. Demonstrated high level of proficiency in all aspects of budget development and ability to meet financial goals. Able to be focused and decisive in fast-paced situations. Good physical condition in order to lift a moderate amount of weight, move quickly and remain on foot for prolonged periods of time. Possess a passion for hospitality and a sincere desire to provide utmost quality service. Must have a keen attention to detail. Well-groomed appearance. Possess a valid Health Department Food Handlers Card and Active Managerial Credentials. Proficiency in both English and Spanish is preferred and considered a plus.

Temporary Full-Time Chef Location: Palm Beach, FL (In-Home Position) Schedule: Monday to Friday | Lunch & Dinner | Now until June Compensation: $75-$80/hour with 40-hour weekly guarantee LOCAL CANDIDATES ONLY! A family of four in Palm Beach is seeking a temporary, full-time chef to prepare healthy, simple, and delicious meals with a focus on Mediterranean cuisine. This position is perfect for a chef who values high-quality ingredients, enjoys creating balanced meals, and can provide excellent service in a quiet, private household. Responsibilities: Plan and prepare lunch and dinner Monday through Friday, ensuring meals align with the family's preferences and dietary needs. Focus on a Mediterranean diet using fresh, high-quality, and seasonal ingredients. Develop weekly menus that are simple yet flavorful, with an emphasis on nutritious and wholesome meals. Collaborate with the family to adjust recipes or menus to meet specific preferences or dietary needs. Source and purchase ingredients from trusted suppliers, farmers' markets, or specialty stores as needed. Maintain a clean and organized kitchen, including washing and sanitizing utensils, cookware, and surfaces after meal preparation. Manage food storage, inventory, and grocery shopping to minimize waste Flexibility to accommodate occasional requests for menu changes or additional portions. Requirements: 3+ years of professional chef experience, preferably in private homes or with Mediterranean cuisine. Strong knowledge of healthy cooking techniques and meal planning for a balanced diet. Familiarity with sourcing premium, fresh ingredients locally. Excellent organizational skills and attention to detail, especially in maintaining a clean kitchen. Discretion, professionalism, and respect for the privacy of the household. Additional Details: This role is typically limited to meal preparation for the family; they rarely entertain guests, so large-scale event cooking will not be required. All kitchen equipment and ingredients will be provided by the household. As a Temporary (W2) Employee, health insurance is not provided. If you are a talented chef who enjoys crafting simple yet high-quality meals in a relaxed, family-oriented environment, we'd love to hear from you!

Property Description The reimagined beach escape is located on a pristine, four-mile stretch of Singer Island, Florida's hidden gem between Palm Beach and Jupiter and the eastern-most point in the state. Just steps away from turquoise blue ocean on one side and the calm waters of the Intracoastal on the other, The Singer offers an unmatched retreat on the Atlantic Coast with easy access via Palm Beach International Airport just 12 miles away. Formerly the Hilton Singer Island Oceanfront/Palm Beaches Resort, the property is being transformed from top to bottom, bringing to life a reimagination of all accommodations, lobby, common areas, pool deck, culinary offerings, meeting venues and social spaces, and more. Featuring 223 well-appointed guestrooms and suites, all with private outdoor balconies, The Singer Oceanfront Resort is poised to reshape the leisure Palm Beach getaway, offering touchpoints into Singer Island's unique history while elevating the guest experience for a fresh, modern perspective on Florida's Atlantic Coast., With a refreshed focus that weaves together rich local heritage, casual oceanfront elegance, and warm hospitality, The Singer stands alone as a premier lifestyle resort in this unspoiled Palm Beach locale. As a team member, you will have the opportunity to work in a beautiful and serene environment, providing outstanding service to guests from all over the world. The Singer Oceanfront Resort values professional growth and development, offering opportunities for advancement within the organization. Join our team and be part of a rewarding and fulfilling career in the hospitality industry, where your skills and dedication will be recognized and rewarded. Overview Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment. Qualifications 4+ years kitchen management experience 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Good working knowledge of sanitation standards and proper preparation and presentation of F&B Ability to understand financial goals and accomplish them Ability to communicate effectively with the public and other Team Members Proven ability to effectively lead and train a diverse workforce Willingness to set a high standard in the kitchen through leading by example Ability to stand for extended periods of time and lift up to 100 pounds Ability to work extended hours when business necessitates in humid and/or extreme temperatures Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Job Title: Executive Chef Company: Josie's Ristorante Job Type: Full-time Salary Reports To: General Manager As the Executive Chef at Josie's Ristorante, you will play a pivotal role in defining and maintaining the culinary excellence that our patrons have come to expect. You will be responsible for overseeing all aspects of the kitchen operations, from menu planning and recipe creation to kitchen staff management and quality control. The ideal candidate will bring a wealth of culinary expertise, creativity, and leadership skills to contribute to the success and reputation of Josie's Ristorante. Key Responsibilities: 1. Menu Development: - Create and regularly update a diverse and innovative menu that aligns with Josie's Ristorante's culinary vision. - Source high-quality ingredients, considering seasonality, local availability, and cost-effectiveness. 2. Culinary Execution: - Ensure consistent, high-quality food production by adhering to standardized recipes and presentation techniques. - Supervise and actively participate in food preparation and cooking, maintaining the highest standards of cleanliness and food safety. 3. Leadership and Staff Management: - Recruit, train, and mentor kitchen staff, fostering a collaborative and positive work environment. - Develop and communicate kitchen policies and procedures, ensuring compliance and a smooth workflow. 4. Cost Control: - Manage food and labor costs within budgetary guidelines. - Implement effective inventory control and ordering procedures to minimize waste and maximize efficiency. 5. Quality Control: - Conduct regular inspections of kitchen facilities, equipment, and food to ensure adherence to health and safety standards. - Implement quality control measures to maintain the highest level of customer satisfaction. 6. Collaboration: - Work closely with the front-of-house team to address customer feedback and ensure a seamless dining experience. - Collaborate with suppliers to secure the best possible prices and maintain strong vendor relationships. 7. Innovation: - Stay informed about culinary trends, techniques, and ingredients to continuously enhance the restaurant's offerings. - Introduce seasonal or special event menus to attract and retain customers. Qualifications: - Proven experience as an Executive Chef or in a similar leadership role. - Culinary degree or equivalent experience. - Strong knowledge of Italian cuisine is preferred. - Demonstrated creativity in menu planning and culinary execution. - Leadership and team-building skills. - Excellent communication and organizational abilities. - Knowledge of industry best practices and current culinary trends. Josie's Ristorante is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. Josie's Ristorante participates in E-Verify.

Responsible for assisting the Executive Pastry Chef with the day-to-day preparing of desserts, pastry, bread, and bakery items for the clubhouse restaurants, banquets and events, and snack bar areas. Responsible for the quality of pastry and bakery foods produced adhering to recipes, while maintaining an impeccable cleanliness and sanitation in designated work areas. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can do attitude, especially when under pressure. Responsible for ensuring members/guests receive consistent, quality, and efficient food. Essential Functions * Oversee production and assist with the preparation of pastry and bakery department in Clubhouse. * Prepares food in a timely, consistent fashion to exact standards following established recipes and plating. * Responsible for food receiving or storage and proper handling of all food items. * Ensure that food comes out simultaneously, in high quality and in a timely fashion. * Works at a fast pace with attention to safety and works with basic kitchen equipment. * Sets up stations with limited supervision and executes at a high level of expertise. * Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner. * Knowledge, understanding, and compliance of policies and procedures, daily memorandums, chemical labels, and other instructions. * Maintains a methodically organized work station and food production. * Possesses openness and willingness to learn in the spirit of continuous improvement. * Tasting of the food and make the necessary corrections to recipe spec. * Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy. * Responsible for BEO, event preparation all banquet, restaurant, snack bars and in-home catering functions. * Create and revise all basic recipes with Executive Pastry Chef and Executive Chef. * Act as liaison with restaurant / club managers and serving staffs. * Monitor forecasts to minimize waste and spoilage and proper ordering. * Arrange and organize culinary staff for outside catering and buffet attendance. * Provide recipes, training, and experience to all staff to adhere to the quality standards. * Ensure all stations are properly set prior to service and make the necessary corrections if needed. * Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. * Ensure good customer relations are maintained at all times, in particular when working in the public areas of the club. * Ensure compliance with club rules, policies, and procedures. * Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area. * Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist. * Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests * Plan, manage, and monitor work, communicating, coaching staff, and building relationships. * Punctuality and a good attendance record are expected. * Works with the Pastry Chef and other culinary staff to ensure all goals of the kitchen are met in a collaborative manner, with a positive attitude and communicates well with both the culinary and service teams. * Assists other staff as needed. * Assists other production areas when time permits. * Perform any other duties and/or tasks assigned by management. Knowledge, skills and abilities * Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. * Knowledge of all kitchen equipment operations. * Ability to read, write, and understand English to carry out duties within the kitchen setting. * Ability to perform basic/intermediate math skills. * Ability to establish and maintain an effective working relationship with management, staff, and members. * Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting. * Respond to members in a courteous and friendly manner. * Must possess excellent interpersonal and conflict resolution skills. * Must possess excellent written and verbal communication skills. * Must possess excellent organizational skills and coordinate and complete tasks with limited supervision. * Must be a detail-oriented individual and possess time management skills. * Must maintain high performance standards. * Ability to deal with routine changes often. * Ability to work in a fast paced environment. * Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. * Able to work under hot and stressful conditions. * Ability to use sense of smell, taste, touch, and sound. * Eye/hand coordination and manual dexterity. * Ability to distinguish letters, symbols, and colors. Normal vision and hearing range. * Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. * Ability to work directly with the members and banquet catering team managers to ensure members satisfaction. Education and experience * High school education or equivalent required. * Culinary or apprenticeship program preferred. * Relevant experience in a high quality, high volume, and multi-unit operations preferred. * Two years pastry cook or line cook experience preferred. * Food Safety Training required. Apply on our website at: ******************************************* **************************** Drug Free Workplace We participate in E-Verify

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

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $80,000 to $85,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 22, 2025. About the Venue Palm Beach County Convention Center is a 350,000 sq ft. multi-purpose facility in West Palm Beach, Florida that includes a 100,000 square foot exhibition hall, a 22,000 square foot ballroom and 20,000 total square feet of flexible meeting room space. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 2-3 years kitchen management experience in a events venue, catering operation, or restaurant. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description The Chef Brigade Banquets is a vital role in our high volume fast paced and professional kitchen As a Chef Brigade you will be responsible for overseeing food preparation plating food receivingstorage and ensuring the proper handling of all food items With advanced knowledge of all a la carte stations you will contribute to the success of our culinary team and uphold our commitment to excellence and teamwork Responsibilities Conduct hands on production and supervision of food preparation following standardized recipes and maintaining high quality and consistency in taste presentation and portion size Ensure the proper storage and labeling of all food items adhering to food safety and HACCP guidelines at all times Uphold sanitation and safety procedures maintaining a clean and organized kitchen environment Qualifications Proven experience as a Cook in a high volume restaurant or similar culinary environment Extensive knowledge and experience in a la carte stations and the ability to prepare a wide range of dishes following established recipes with precision and attention to detail In depth understanding and strict adherence to food safety and HACCP guidelines with a strong commitment to maintaining the highest standards of food handling and storage Flexibility to work evenings weekends and holidays as required by the operational needs of the restaurant

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. 1 Hotel South Beach is a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Banquet Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. We are a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer