Kitchen Manager Jobs in North Miami Beach, FL

This position is responsible for the development, implementation and management of core culinary systems, central production, food procurement systems, and training programs for the CHS Villa East Facility. Coordinating the development, deployment and management of the core food formulary, menus to support patient and retail service programs and procurement systems to ensure optimal operating standards and quality culinary systems are developed. Partners collaboratively with the System Director, Food & Nutrition and System Clinician to drive positive results and achieve all targets; develops and implements effective cost reduction plans and implementation processes that support System goals, objectives, strategies, policies, and procedures while cultivating service/product quality and superior customer satisfaction. Ensures the System Director, Food & Nutrition is kept abreast of issues or problems impacting program efficiencies and effectiveness. CORPORATE PHILOSOPHY It is the obligation of each employee of Catholic Health Services to abide by and promote the mission and values of the System to ensure that excellent services are delivered with compassion. PRINCIPAL DUTIES AND RESPONSIBILITIES (The following duties and responsibilities are all essential job functions, as defined by the ADA, except those that begin with the word "May.") Oversees the development and management of culinary and retail programs and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among culinary personnel across all functional areas. Provides consultative, operational, and technical support to managers, in support of the overall management of Food Service culinary and retail programs. Standardizes core culinary and food procurement policies and procedures related to expense management and operations. Implements core program systems (Menus, Food Formularies, Culinary Standards, Auditing tools, Competencies, etc.). Partners collaboratively with culinary talent to develop recipe standards and standardized food formularies. Works collaboratively with the Clinical Nutrition and Wellness team to ensure menus and recipes meet all nutritional and regulatory requirements. Elevates the customer experience (patient, guests, staff) Manages third-party Micro Market program for retail. Works with the Managers to ensure product development meets fiduciary goals for the location's monthly outcome of program profit and loss. Participates in monthly budget reviews with the System Director, Food & Nutrition to address budget variances and needed program adjustments. Identifies, recommends, and implements best practices and culinary/retail solutions to improve service delivery. Facilitates monthly meetings with site leaders to review initiatives, discuss strategies and promote a collaborative environment across the System. implements and executes the ongoing efforts within the system to drive compliance within the Food & Nutrition to reduce supply expenses. This will include documented efforts in product standardization, product identification and product conversion across the system. Develops and administers Culinary Quality Evaluations which ensures food safety and sanitation practices are monitored, quality control measures are followed and reviews Customer Satisfaction Survey scores for discrepancies and ways to improve Food & Nutrition Services. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies. Interviews, hires, orients, trains, develops and evaluates the performances of and, when necessary, disciplines and/or discharges department personnel. Provides direction, as necessary, to staff regarding sensitive and/or complex work, related problems, resolves complaints and responds to inquiries regarding department operations. Reviews and monitors short and long-term culinary/retail financial plans and objectives. Measures successes and deficiencies and recommends any corrective course of action and monitors implementation and compliance. Approves purchases and contract/product compliance within established scope and authority. Disclaimer The job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time. EEOC Statement CHS provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. KNOWLEDGE, SKILLS AND ABILITIES Education, Experience and/or Skills Required Bachelor's Degree in Hospitality Management or a Degree in Culinary Arts (2-4 year program) A minimum of three of experience in a corporate or large multi-site leadership position (healthcare preferred) A minimum of five of experience in purchasing and contract negotiation A comprehensive knowledge of Food & Nutrition/Hospitality management principles and practices Excellent leadership, analytical, organizational, planning, delegation, coaching and interpersonal skills Exceptional communication skills which include written and verbal Proficiency with Microsoft Office License/Certification Required Current ServSafe Food Service Sanitation Manager Certification Current State of Florida Food Service Sanitation Manager Certificate within three months of start date into position Certified Executive Chef certification (CEC) from the American Culinary Federation, preferred

A renowned luxury boutique hotel in the Caribbean is seeking an experienced Beverage Manager to elevate its beverage program. This role requires a deep understanding of cost control, inventory management, and beverage program development within luxury and upscale dining environments. Key Responsibilities: ● Develop and manage an innovative, world-class beverage program. ● Oversee bar operations, ensuring premium service and seamless execution. ● Implement cost control measures, optimizing pricing, procurement, and inventory. ● Train and mentor the bar team to uphold exceptional service standards. ● Collaborate with the culinary team to curate food and beverage pairings. ● Maintain compliance with health, safety, and licensing regulations. Requirements: ● Proven experience in luxury or upscale dining establishments. ● Expertise in cost control, inventory management, and supplier relations. ● Strong leadership, training, and guest engagement skills. ● European experience strongly preferred. ● Fluent in English; additional languages are a plus. Compensation & Benefits: ● Tax-free salary: $60,000-$75,000 USD ● Full relocation package, work permit, health insurance, and additional benefits Join a world-class team in a tropical paradise-apply now!

Fleet Restaurant Manager - Fort Lauderdale, FL - Up to $100k + Benefits We're working with an ultra-luxury yacht that's looking for a Fleet Restaurant Manager to join its highly regarded team. This is a great opportunity for a strong hospitality leader who loves travel and wants to be part of a talented team. Benefits: Competitive salary around $100k, DOE Extensive travel opportunities - rotational contract Great shore side benefits! What they are looking for: Previous experience managing restaurant operations in a luxury, 5-star environment. Comfortable with extensive travel and adapting to new locations. Strong operational management skills, ensuring smooth service and team efficiency. Ability to work in high-pressure environments while maintaining top-notch guest experiences. If you are keen to discuss the details further, please apply today or send your cv to Danny at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

We are seeking an exceptional Restaurant Manager for a highly regarded fine-dining restaurant located in beautiful Boca Raton, FL. This modern, upscale establishment is known for its innovative menu, top-tier service, and luxurious ambiance. With a loyal following and a stellar reputation, this restaurant offers a fantastic opportunity for a high-level professional to help deliver memorable dining experiences! COMPENSATION: Base salary up to $90,000 plus bonus, comprehensive benefits, PTO, retirement plan and more! Restaurant Manager Skills and Experience: Proven experience as a Restaurant Manager or Assistant General Manager in a high-volume, upscale or fine-dining restaurant 5+ years of progressive experience in restaurant management, with at least 3 years in a leadership role Exceptional communication and interpersonal skills with a guest-first mindset High-level team leadership ability with experience hiring, training, and developing front-of-house staff Strong understanding of service standards, hospitality best practices, and enhancing the guest experience If this Restaurant Manager opportunity has caught your attention and looks like the perfect next step in your career then please apply today! *Please note that only qualified applicants will receive a direct response to inquiry

Introducing The Shelborne by Proper, a holistic restoration of the iconic Miami beachfront hotel - re-opening in 2025. This extensive renovation will preserve the landmark's 1940 art deco distinction and authentic charm while modernizing interiors from top to bottom - all embracing the rich heritage originally crafted by Morris Lapidus and Igor Polevitzky, two of the most celebrated Art Deco architects of the mid-twentieth century. The Shelborne will introduce four vibrant new food & beverage destinations to the neighborhood, each suited for warm weather dining, with an all-day signature restaurant, a lobby bar- lounge, and curated cafe. Resort amenities include a spacious pool and lush garden lounge, indoor-outdoor cabanas, sundeck terrace, state-of-the-art fitness center, dedicated access to a private beach club, and more than 15,000 square feet of indoor-outdoor meeting & event space. Job Overview As a key leader at The Shelborne, the Food and Beverage Manager will oversee all food and beverage operations, ensuring exceptional service, innovative culinary offerings and seamless guest experiences. The ideal candidate has a strong background in luxury hospitality, a keen eye for detail and a commitment to delivering unparalleled dining experiences that align with our brand's identity. Key Responsibilities: Operational Leadership Oversee daily food and beverage operations, ensuring seamless execution throughout restaurant(s), bar, in-room dining and special events Maintain high standards of service, quality and presentation to exceed guest expectations Implement and uphold brand standards while continuously seeking ways to enhance guest experiences Financial Management Develop and manage departmental budgets, maximizing revenue while controlling costs Analyze financial reports, P&L statements, and key performance indicators to drive profitability Implement revenue-generating strategies, including menu engineering, pricing and promotions Team Leadership & Development Recruit, train and mentor a high-performing food and beverage team Foster a culture of excellence, teamwork and continuous improvement. Conduct regular performance evaluations and provide constructive feedback Guest Experience & Service Excellence Ensure an exceptional and personalized guest experience throughout all F&B touchpoints Address guest feedback and implement service recovery strategies when necessary Stay ahead of industry trends to introduce innovative dining concepts and curated experiences Menu & Beverage Program Development Collaborate with the Executive Chef and beverage team to assist in development of seasonal menus, signature cocktails and wine lists Maintain strong relationships with local and sustainable suppliers Oversee inventory management and procurement to maintain cost efficiency and product quality Compliance & Safety Ensure compliance with health and safety regulations, food handling standards and all local, state, and federal laws. Maintain proper licensing and certifications for alcohol service and food safety Implement best practices for cleanliness, sanitation and workplace safety Qualifications & Experience: Bachelor's degree in Hospitality Management, Culinary Arts, or a related field preferred Minimum 5+ years of experience in food & beverage management, preferably in a luxury or boutique hotel setting Proven track record in managing F&B outlet operations, including fine dining, bars, and events Strong financial acumen with experience in budgeting, forecasting and cost control Expertise in wine, spirits, and mixology; sommelier certification is a plus Exceptional leadership and team-building skills with a hands-on, guest-first approach Strong knowledge of food safety and health regulations Excellent communication, problem-solving and organizational skills Ability to thrive in a fast-paced, high-touch luxury environment Company Overview Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

As Bodega Taqueria y Tequila continues to expand its national footprint, we are looking for an experienced Catering & Events Manager to join our growing brand and incredible team! Offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tequila in a dynamic, eclectic puebla inspired setting. Disguised behind a meat locker door, the no-name speakeasy behind Bodega comes alive at night, serving up the best cocktails in an environment that brings the fabric of the community together artists and musicians, locals and travelers alike for late night conversation, performances and fun. We are seeking a dynamic and organized sales professional to oversee and execute all aspects of catering and event management at our locations. The ideal candidate is a strategic thinker with a proven track record in planning and coordinating successful events, particularly within the food & beverage industry. They will play a crucial role in supporting our commitment to delivering exceptional culinary experiences and will contribute to our growth by ensuring seamless execution of catering activations and events. What you'll do with us: Develop and execute a comprehensive catering and events strategy that aligns with business objectives and enhances brand positioning. Plan, coordinate, and oversee all aspects of catering and events, ensuring exceptional service and guest satisfaction. Collaborate with culinary and service teams to curate customized menus and event experiences that exceed client expectations. Manage and maintain relationships with vendors, ensuring quality and cost-effectiveness. Monitor industry trends and competitor activities to enhance our offerings and stay ahead in the market. Oversee the creation of marketing collateral for catering and events, collaborating with the brand marketing team for consistency. Drive sales and revenue growth through effective pricing strategies and promotional activities. Implement systems to track and evaluate the success of catering and event initiatives. Work closely with cross-functional teams, including Sales, Marketing, and Operations, to ensure seamless coordination of events. What we'll need from you: Bachelor's degree in marketing, business administration, or related field preferred. 3+ years of experience in sales generation within the food & beverage industry required, beverage-centric experience strongly preferred. Strong track record of developing and maintaining client network with an emphasis on relationship building and recurring business generation. Excellent verbal and written communication skills. Strong organizational skills with the ability to manage multiple projects simultaneously Must be flexible to work onsite at our properties as needed. Perks of the Job: Competitive salary Comprehensive healthcare benefits package 401(k) plan Generous PTO policy Opportunities for career growth and development Fun and inclusive company culture. Extensive discount offerings at all affiliated properties Working Conditions disclaimer: This role is onsite, Monday through Friday at our corporate office in Miami Beach with periodic needs to travel to our properties located throughout our operational markets. “ We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law”.

As a General Manager, you'll be responsible for the leading our entire on-site operation. They effectively manage working relationships with all departments across the property in order to ensure that company objectives are met. Our General Managers partner with Regional Directors and their respective Board of Directors to implement projects, overcome challenges, and provide quality service to our customers. Your Responsibilities: Provide management and leadership to assigned property and book of business. Manage the functions of a team within a property while maintaining standards of excellence for processes, methods, and personnel. Act as liaison to ensure quality service is delivered, that Board expectations are met and to assist in prompt response and resolution to questions/problems. Maintain knowledge and understanding of the contract between the association and FirstService Residential. Ensure all contractual obligations are being met. Initiate contact with new residents. Conduct site inspections regularly, identify deficiencies and provide recommendations and action plans to improve the property. Oversee all construction projects and ensure property maintenance/improvement and other related projects are completed on time and within budget. Create, maintain, and upload a wide variety of information in our portal including but not limited to work orders, signed meeting minutes and Monthly Management Report. Interview, select, recommend, hire, train and schedule assigned staff. Ensure proper coverage and staffing levels. Provide directions to staff and assist in the investigation and resolution of problems. Skills & Qualifications: 5+ years of experience in property Operations, Hospitality, or construction Bachelor's degree in business or related field Must be Certified and Licensed by the State of Florida for Community Association Management (CAM) Critical thinking, problem solving, judgement and decision-making abilities are necessary. Proficiency in computer programs like Microsoft Office, Outlook and Windows required. Excellent organization, motivation, leadership, management, and interpersonal skills Ability to work with sensitive and/or confidential information. Knowledge and ability to apply Florida Statutes and Community documents. Physical Requirements: Ability to lift up to 50lbs following appropriate safety procedures. Must be able to stand, sit, walk, and occasionally climb. Ability to respond to emergencies in a timely manner. Ability to work in different environmental working conditions (wind, heat, cold, rain, etc.). Supervisory Responsibilities Oversee property staff Schedule: Monday-Friday 9:00a- 5:00p What We Offer: As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and Vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions. Disclaimer: The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.

We are a lifestyle brand! If you are looking to join an awesome team, have a positive working environment and live a healthy and active lifestyle, we offer an exciting opportunity to join a thriving and ever-growing brand in this industry. We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle, offering an intimate yet fast and consistent experience every day, 365 days a year. We love and take pride in what we do, and we are looking for the right partners to grow with us. Please join us if you consider yourself a person of integrity, a hard-working team player who is eager to continually grow and learn. PRINCIPAL RESPONSIBILITIES/ESSENTIAL JOB FUNCTIONS: As an Assistant General Manager, you will be entrusted with the leadership of a team comprised of exceptional individuals who share our values. Your primary focus will be not only on serving and educating our guests about our products but also on highlighting the health benefits associated with each nutrient-rich recipe, supporting their journey toward a better, happier life. Additionally, you will foster a positive environment for both team members and guests alike, ensuring a welcoming atmosphere every day. Some of the key responsibilities include: Lead by example, demonstrating positivity and maintaining clear communication with the entire team. Deliver outstanding customer service, actively addressing customer needs and resolving any issues or complaints with efficiency and professionalism. Motivate and guide team members to surpass customer expectations, promoting swift and friendly service in a clean and inviting environment. Collaborate with the General Manager to manage inventory, labor allocation, and operational procedures. Establishes and maintains staffing plans that support anticipated volume fluctuations Uphold strict adherence to all food safety regulations and sanitation standards, prioritizing the well-being of both customers and staff. Supports in supervisory functions, including but not limited to, making employment decisions regarding hiring, promoting, demoting and terminating, conducting performance appraisals and coaching and developing associates. Organize, schedule, and supervise team member shifts, ensuring smooth operations and efficient workflow. Direct staff while on the floor to ensure smooth operations and address any issues promptly. Monitor and manage the expo station to guarantee timely and accurate food delivery to customers. REQUIREMENTS: Minimum 1 year of proven experience in customer service in the hospitality and/or restaurant industry. 2+ years of proven managerial experience in the hospitality and/or restaurant industry. High School Diploma or GED required; 2 years of college preferred. Exceptional communication, organizational, and problem-solving skills. Local/municipal requirements, such as Food Handler certification required. Must be able to frequently lift and or move up to 50 pounds. Bilingual proficiency (English and Spanish) is a plus. BENEFITS: Health & Wellness - Medical, Dental & Vision, and more! PTO Discounted Meals Growth Opportunities

As a General Manager, you'll be responsible for the leading our entire on-site operation. They effectively manage working relationships with all departments across the property in order to ensure that company objectives are met. Our General Managers partner with Regional Directors and their respective Board of Directors to implement projects, overcome challenges, and provide quality service to our customers. Your Responsibilities: Provide management and leadership to assigned property and book of business. Manage the functions of a team within a property while maintaining standards of excellence for processes, methods, and personnel. Act as liaison to ensure quality service is delivered, that Board expectations are met and to assist in prompt response and resolution to questions/problems. Maintain knowledge and understanding of the contract between the association and FirstService Residential. Ensure all contractual obligations are being met. Initiate contact with new residents. Conduct site inspections regularly, identify deficiencies and provide recommendations and action plans to improve the property. Oversee all construction projects and ensure property maintenance/improvement and other related projects are completed on time and within budget. Create, maintain, and upload a wide variety of information in our portal including but not limited to work orders, signed meeting minutes and Monthly Management Report. Interview, select, recommend, hire, train and schedule assigned staff. Ensure proper coverage and staffing levels. Provide directions to staff and assist in the investigation and resolution of problems. Skills & Qualifications: 5+ years of experience in property Operations, Hospitality, or construction Bachelor's degree in business or related field Must be Certified and Licensed by the State of Florida for Community Association Management (CAM) Critical thinking, problem solving, judgement and decision-making abilities are necessary. Proficiency in computer programs like Microsoft Office, Outlook and Windows required. Excellent organization, motivation, leadership, management, and interpersonal skills Ability to work with sensitive and/or confidential information. Knowledge and ability to apply Florida Statutes and Community documents. Physical Requirements: Ability to lift up to 50lbs following appropriate safety procedures. Must be able to stand, sit, walk, and occasionally climb. Ability to respond to emergencies in a timely manner. Ability to work in different environmental working conditions (wind, heat, cold, rain, etc.). Supervisory Responsibilities Oversee property staff Schedule: Monday-Friday 9:00a- 5:00p What We Offer: As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and Vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions. Disclaimer: The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. DUTIES & RESPONSIBILITIES: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. QUALIFICATIONS: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

Role Purpose To lead the BOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative southern inspired cuisine to be served at the highest quality, presentation, and flavor for Chicken + Beer resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen. Duties and Responsibilities: The Kitchen Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management Will provide direction for all day-to-day operations in the kitchen Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Utilizes interpersonal and communication skills to lead, influence, and kitchen staff Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives Must complete periodic line checks for quality, efficiency, and standards They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example Oversees all BOH purchasing Ensure proper purchasing, receiving and food storage standards in the kitchen Reviews staffing levels to ensure that service, operational needs, and financial objectives are met. Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation. Ensures compliance with all food handling and sanitation standards including proper Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards. Reviews guest comments and other data to identify areas of improvement. Ensure proper grooming and hygiene standards for all kitchen staffs. Review and discuss daily food cost reports with key kitchen and management team members. Review weekly and monthly schedules to meet forecast and budget. Run daily BOH line-ups to ensure that the team is ready for the day Able to perform additional duties as requested by management as and when required. Qualification Requirements 4-year college degree preferred. Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities. Must be capable of performing all functions and meeting all qualification standards for all hourly positions. Knowledge of P.O.S. system and the back-office systems to fulfill management functions. Is quickly and decisively when needed based on the need and urgency of situation

A Joy Wallace Catering is a catering, event, and food production company based in Miami, FL. We have been in business for over 32 years delivering exceptional catering events of all sizes. We are currently seeking full-time culinary staff with all levels of experience. We offer health, dental, and vision insurance for all our full-time employees and their families, paid time off, 401K, competitive pay, flexible schedules, signing bonus, and bonuses for employee referrals. Current positions available: Line cooks, prep chef, shift supervisors, lead chefs, dishwashers Culinary experience preferred but not required. If interested please apply and attach your resume, we will contact you via email to setup an interview.

Hiring Immediately - Sushi Lucy is a fast growing restaurant located in North Miami. Our combination of traditional and modern does not disappoint and delivers a tasty menu in an original and fun atmosphere fit for the entire family! Job Summary: We are seeking an experienced Sushi Chef / Kitchen Manager to join our fast-paced sushi restaurant and be a member of our stellar team. Candidate must have proficient knife skills, used in presenting Sashimi and Nigiri dishes. Candidate will be responsible for Head chef and Kitchen managerial duties. Must have ample experience with kitchen functions including inventory tracking, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portions, cost control, and all back of the house needs. Qualifications/Skills: Head Sushi Chef and Kitchen managerial skills are a must. Proven experience as a sushi chef preferably in a supervisor role with minimum of 4 years Superior knife skills with ability to create aesthetically pleasing presentations. Strong Sushi preparation and product knowledge. Ability to manage others and work in a fast-paced environment. Excellent organizational skills and attention to detail is always a must. Strong communication and customer service skills. Ability to stand for 8 or more hours and lift up to 50 pounds. Responsibilities: Promote, work, and act in a manner consistent with the mission of Sushi Lucy. To deliver on our promise for Great Food, Great Service and Great Ambience. Kitchen Supervisor directs Back of the House staff screening, interviewing, hiring, and training. Writes and manages the Back of the House staff's work schedules. Conducts regular inspections of the restaurant kitchen to determine proper standards of hygiene and sanitation are maintained. Oversees Back of the House food preparation, presentation, and storage to ensure food health and safety regulations compliance. Monitors inventory and ensuring all Back of the House supplies and other restaurant essentials are adequately stocked. Assist in the hiring and training of new employees as well as the continuous training of existing staff. In the absence of the Front of the House Supervisor, oversees both Front and Back of House operations. Maintain high-quality service and all SUSHI LUCY standards. Make sure that all SUSHI LUCY recipes are strictly followed. Costing of Recipes. Updating pricing on all existing recipes. Supervises and restocks items as they run low or needed Oversee our Back of the House staff's compliance with all health code and sanitation requirements. Ensure all the Health Department's inspections are successful and in full code compliance. Complies with all Health Department Codes and inspections. Respond to customer complaints quickly and resolve them effectively. Develop strategies for improving our customers' dining experience. Ensuring that all Kitchen food preparation steps are followed as outlined in all SUSHI LUCY training materials are being followed daily and consistently. Work with staff to project future needs for kitchen supplies, goods, and cleaning products. Maintain inventory of all needed supplies. Identify methods to cut waste, decrease costs, and improve profits. Observe performance and encourage improvement where necessary. Visit as many tables as possible and ask customers about their experience at SUSHI LUCY. Work closely with the Front of the House Supervisor and Ownership.

Beloved South Florida institution serving great food, drink, and fun since 1959; collection of family-run restaurants + sports bars open 365 days a year, lunch - late night.

Silverspot Cinema is looking for a passionate, and flexible Assistant Kitchen Manager/Sous Chef. This position will assist the Kitchen Manager in maintaining operations by leading as an example in quality standards, sanitation, cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, and cost control. This position will report directly to the Kitchen Manager. Silverspot Cinema is a customer-centric company specializing in sophisticated cinemas offering an enhanced, hassle-free entertainment experience in a boutique environment. In addition to traditional Hollywood fare, Silverspot offers independent films,award-winning foreign films and a cultural arts program featuring operas,ballets, live theater, and concerts. Silverspot Cinema offers a competitive salary and great benefits! For management positions, Silverspot covers 100% of employee only health insurance, dental, vision and basic life insurance/AD&D. We also offer dependent/spouse coverage as well as supplemental benefits such as short-term disability and long-term disability. Our eligible associates also enjoy vacation, sick leave, paid holidays, movie passes and employee discounts. Essential Duties and Responsibilities : (other duties may be assigned) Develop and maintain an in-depth familiarity with the kitchen's operations so that they may fill in for the Kitchen Manager when needed. Assist the Kitchen Manager in resolving any problems that may arise in the kitchen with functionality and operations. Ensuring all kitchen staff is following proper procedures and protocols. Oversee the kitchen while also hands on working with staff. Work with the Kitchen Manager to ensure the best working conditions and quality service possible. Control purchases and inventory by doing weekly food orders. Meets with Kitchen Manager and General Manager to ensure proper inventory levels. Reviews weekly reports with Kitchen Manager to analyze food cost and take corrective action. Maintains a clean and safe environment by following and enforcing sanitation standards and procedures while upholding health code compliance. Controls labor by scheduling according to a weekly budget and managing daily according to sales. Responsible for developing and maintaining a positive and professional working culture. Always complies with all sanitation and nutritional regulations and safety standards. Stays up to date on current food and industry trends locally and nationally. Required Qualifications/Skills : A minimum of 3 years of experience in Sous Chef role or similar. Supervisory experience is a plus. College degree is a plus and preferred. ServSafe Manager Certification, or the ability to obtain one within 30 days of employment. Must keep all relevant certifications/credentials up to date (i.e. Serv Safe, Food Handler and/or Alcohol Server). Must be able to effectively supervise and motivate assigned direct reports in a kitchen setting; possess a positive attitude, work well with others, be trustworthy, especially in confidential matters and be well organized and efficient Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment Reliable, consistent work attendance is a requirement and essential function of this position. Silverspot Cinema is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, national origin, disability status, protected veteran status, or any other characteristic protected by law. Silverspot Cinema also participates in E-Verify.

Fresh Meal Plan Fresh Meal Plan delivers healthy and delicious food to clients locally and nationally. We are a rapidly growing, privately held company focused on delicious food, healthy living and longevity. We offer a great working environment with health-minded people that have great attitudes. If this appeals to you and you love working with people then please keep reading. Summary of Position: Works with Executive Chef and other culinary team members, a sous chef must possess the ability to quickly and authoritatively delegate job tasks to the staff. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively coach and mentor cooks & prep cooks Duties & Responsibilities: Assist and support the Executive Chef Assist in selecting, training, supervising, disciplining and counseling staff in the kitchen Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure efficient and quality product is consistently produced Assists in maintaining inventory; food and non food items necessary for kitchen operations Oversee production of food operations Assumes 100% responsibility for quality of products served. Oversees and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Ensures cook portioning food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary production area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen. Performs other related duties as assigned by the Executive Chef Skills: Uses time efficiently and completes work in a timely manner Demonstrates attention to detail Demonstrates accuracy and thoroughness Demonstrates the ability to work independently Physical Demands and Other Requirements: Candidate should have a at least 3 years of Sous Chef or Kitchen Manager experience Knowledge of purchasing, ordering, receiving, food cost and inventory procedures Working knowledge of MS Office including (Word, Excel) Regularly required to stand for 8 or more hours Regularly required to use hands Occasionally required to lift up to 30 pounds. Regularly required to bend down to floor level or reach above eye level Must have reliable transportation Must have reliable means of communication Must be able to communicate clearly with employees & managers Compensation: $60,000.00 per year We want to change the way America thinks about healthy eating. Start by taking all of the time for planning, shopping and prep out of your week. Already, you've got more time to work out, train or just keep up with your active lifestyle. Never mind researching your meals, controlling your caloric content, balancing proteins, vegetables and complex carbohydrates or learning the skills needed to expertly cook and season your food. Instead, choose from hundreds of delicious dishes on our Fresh Meal Plan menu with all the nutritional planning done for you. Consider Fresh your weekly meal planner. Forget about the expense of sourcing the finest, freshest gourmet ingredients with perfect portions to avoid wasted leftovers or repeating the same dish over and over again. We do it all for you, saving you time and money. With us as your official meal plan, you'll enjoy fresh, healthy gourmet food delivered right to your door. It's that simple.

div div class="fr-view" divp id="is Pasted"strongspan style="color: rgb(0, 0, 0);"PLANTA /span/strongspan style="color: rgb(0, 0, 0);"is building a team of inclusive, strategic, and dynamic individuals who lead with a focus on equity, productivity, and workplace satisfaction. Our mission is to strongem FUEL THE FUTURE/em/strongem /emand we do this across every corner of the hospitality industry, from creative and marketing to culinary, beverage, and beyond. Together, we craft exceptional guest experiences that leave a lasting impression./span/ppspan style="color: rgb(0, 0, 0);"At strong PLANTA/strong, our passion for hospitality runs deep. It goes beyond delivering outstanding experiences for our guests; it's about nurturing and developing our team to become the next generation of industry leaders. We are committed to sourcing the finest ingredients and embracing our social responsibility to create a more sustainable organization each day./span/ppspan style="color: rgb(0, 0, 0);"What you'll find at PLANTA is a culture fueled by our core values: strong Determined/strong-we stand for change, and together, we plan to win. strong Humble/strong-we make mistakes, but we own them and learn from them. strong Intentional/strong-we genuinely care about the people and the world around us. strong Nourishing/strong-we aim to leave our guests, communities, and team members in a better place. strong Evolving/strong-we embrace change and champion flexibility as we grow together./span/ppbr//ppstrong KITCHEN LEADER/strong/ppspan style="color: rgb(0, 0, 0);"We are seeking a driven and passionate Sous Chef to join our tight-knit leadership team. You will work side by side with the Executive Chef to oversee all aspects of the kitchen for our PLANTA Queen location in Fort Lauderdale . The ideal person for this role is motivated to execute quality food amp; service and is ready to take on additional responsibilities in the kitchen! /span/ppbr//ppspan style="color: rgb(0, 0, 0);"strong WHAT WE BRING TO THE TABLE: /strong/span/pulli style="color: rgb(0, 0, 0);"Medical, Dental amp; Life insurance (Employee only plans are 100% covered by PLANTA)/lili style="color: rgb(0, 0, 0);"Paid time off to rest and refuel /lili style="color: rgb(0, 0, 0);"ClassPass Wellness/Fitness Program /lili style="color: rgb(0, 0, 0);"50% Discounts at all full-service PLANTA locations/lili style="color: rgb(0, 0, 0);"Opportunities to grow amp; develop your career with our fast-growing company/li/ulpspan style="color: rgb(0, 0, 0);"strong WHAT YOU BRING TO THE TABLE: /strong/span/pulli style="color: rgb(0, 0, 0);"A track record of progressive sophisticated-casual culinary experience, with at least 2 years of experience in a leadership position in a comparable, fast-paced and dynamic environment/lili style="color: rgb(0, 0, 0);"Passion for and knowledge of plant-based ingredients preferred, but we're happy to show you the way!/lili style="color: rgb(0, 0, 0);"Ability to motivate others and inspire a positive team environment/lili style="color: rgb(0, 0, 0);"A strong attention for detail and commitment to upholding high standards/lili style="color: rgb(0, 0, 0);"Strong communication skills - written and verbal/lili style="color: rgb(0, 0, 0);"Iron clad integrity, sound decision making ability, and analytical mindset/lili style="color: rgb(0, 0, 0);"Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business/li/ulpspan style="color: rgb(0, 0, 0);"strong WHAT'S ON YOUR PLATE:/strong/span/pulli style="color: rgb(0, 0, 0);"Championing hospitality for both guests and employees by creating a welcoming, positive environment/lili style="color: rgb(0, 0, 0);"Actively participating in service, exemplifying standards, while providing hands-on coaching and quality control oversight/lili style="color: rgb(0, 0, 0);"Overseeing product preparation, presentation, and service to ensure adherence to restaurant standards/lili style="color: rgb(0, 0, 0);"Helping to achieve profitability goals by managing food, waste and labor costs and controllable expenses, conducting inventory counts, monitoring invoice and receiving procedures/lili style="color: rgb(0, 0, 0);"Communicates with Team Members and other managers/chefs to plan and set expectations for the shift/lili style="color: rgb(0, 0, 0);"Conducts walk-throughs during each shift to monitor each station's product quality, the status of production, ingredient supply and to ensure each station is fully set up for the day's service/lili style="color: rgb(0, 0, 0);"Trains and supervises culinary team members' skills and techniques/lili style="color: rgb(0, 0, 0);"Executes staff schedules; ensures that all stations are appropriately staffed for the shift/lili style="color: rgb(0, 0, 0);"Ensures that all team members are compliant with Company's policies and procedures, as well as city, state, and federal laws/lili style="color: rgb(0, 0, 0);"Responsible for operating within all health, safety and hygiene regulations and standards per the department of health/lili style="color: rgb(0, 0, 0);"Ensuring repairs, maintenance and preventative upkeep for the building, facility, and grounds/li/ulpspan style="color: rgb(0, 0, 0);"em At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally protected factors. Disability-related accommodations in accordance with the Americas with Disabilities Act during the application process are available upon request./em/span/ppspan style="color: rgb(0, 0, 0);"em This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9./em/span/ppbr//p/div /div /div

We are looking for the best fine dining leaders in the Fort Lauderdale and Miami area! A Restaurant Service Manager that knows the Fort Lauderdale area well and has extensive high volume/fine dining experience. • Salary: $75-$85k (Salary commensurate to experience) • Bonus Opportunity (Quarterly Bonus Program) • Full-Time • Great Benefits • 401(k) matching • Dental insurance • Employee discount • Flexible schedule • Health insurance • Three Weeks Paid Time Off • Vision insurance • Employee Meals • Beautiful New Fort Lauderdale Location! • Experience with similar concepts preferred! Who We Are: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Associate Managers play a key role in the delivery of these core values. We are here to make good things happen for other people. Who We Are Looking For: We are currently seeking Fine Dining Service Manager candidates who will dedicate themselves to exceptional hospitality as a member of our leadership team. The Restaurant Service Manager leads multiple departments and assists the General Manager in the overall leadership of the restaurant, with a focus on guest experience. From the moment our guest reaches the host stand our service managers are there to ensure an unforgettable experience. Successful candidates must have a minimum of ten (10) years' experience in hospitality and a minimum of five (5) years' experience in a leadership-type role within the high-end restaurant industry. This is a once-in-a-career opportunity to join an award-winning organization! Successful candidates must have previous hospitality experience, a proven history of professionalism, accountability, and team commitment. We are actively looking for someone who is high energy and has the talent and drive of a General Manager. We are looking for the best fine dining leaders in the Fort Lauderdale area! We have attracted the best pros in the business to our teams over the years. Our leadership operates from a position of support which creates one of the best work environments of our people's lives. If you are a restaurant professional in the Miami/Fort Lauderdale area, with serious talent, and are ready to take your career to the next level, come partner with us. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

requires relocation to the Caribbean. As the Food and Beverage Manager, you will be instrumental in creating an exciting and memorable dining experience for our guests. You will lead and develop a knowledgeable front-of-house team, ensuring that every member is adept in service etiquette and product knowledge. Your leadership will be essential in meeting and exceeding guest expectations through exceptional service. Responsibilities Service Performance Evaluation: Daily assessment of restaurant service performance and coordination of timely food and bar production to ensure high standards are maintained. Team Management: Oversee multiple venues and manage a robust team of over 50 associates, fostering a culture of service excellence. Product Evaluation: Participate in the evaluation of food and beverage products, as well as employee performance, ensuring offerings align with our market positioning. Menu Strategy: Develop selection and pricing strategies for all menu items, including food, liquors, and wines, and supervise their procurement. Financial Planning: Assist the Assistant Director of Food and Beverage (Asst. DOFB) and Director of Food and Beverage (DOFB) in formulating annual financial objectives through the budgeting process. Sales Targets: Collaborate in achieving financial targets by executing and enhancing the annual marketing plan, capitalizing on new opportunities, maintaining high operational standards, and effectively utilizing marketing funds. Cost Control: Help manage budgetary goals across all areas, maintaining consistent focus on controlling costs of sales and payroll. Personnel Development: Communicate effectively with management, employees, and accounting staff, identifying development opportunities and providing necessary training as positions become available. Performance Evaluations: Ensure that all personnel receive regular, timely, and constructive evaluations of their performance through quarterly reviews. Training Programs: Implement ongoing training programs for both new hires and existing staff to ensure consistency in service delivery. Cleanliness Standards: Take responsibility for the daily cleanliness of the restaurant by coordinating kitchen cleanliness and service area maintenance with the Asst. DOFB and Chef. Supervisory Duties: Oversee all non-supervisory service employees, carrying out responsibilities according to organizational policies and applicable laws. Human Resource Management: Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching team members; addressing complaints; and resolving operational issues. POS System Management: Maintain restaurant POS system, ensuring frequent updates of items and pricing. What You Bring Positive Attitude: A strong emphasis on delivering exceptional guest service. Experience: Minimum of 3 years in food and beverage management within the hospitality industry (Assistant F&B Manager or F&B Manager level) and a minimum of 5 years' experience in 5-star hotels and resorts. Caribbean Experience: Previous experience in the Caribbean is highly desirable. Language Proficiency: Excellent command of English; knowledge of additional languages is a plus. Education: Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. Communication Skills: Superior interpersonal communication, problem-solving, and organizational abilities. Guest Experience Focus: A passion for crafting and personalizing memorable guest experiences. Certifications: Food Handler Certification (if applicable). Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays. Salary starts at $80,000 + bonus potential (if KPIs achieved) with relocation allowance and other benefits