Prep Chef Jobs Near Me

Passionate and excited about culinary knowledge, especially in modern Japanese-inspired cuisine. Must have above-average Japanese cooking knowledge. Ability to prepare a variety of cuisines using skill, innovation, and creativity. Executes food preparation according to policy, procedure, and specifications. Ensure compliance with airline and fresh meal specifications, personal hygiene & food handling procedures. Helps maintain workstation and kitchen cleanliness. Assists in departmental scheduling and control of hours and food costs. Helps control food costs by following proper food rotation procedures (FIFO). Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness. Ability to work as part of a team, collaborating on complex dishes. Calm demeanor to work in a high-stress, fast-paced environment Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the airline standards. Ensure HACCP and General Manufacturing practices are followed. Ensure safety awareness is implemented in all related departments. Other duties as assigned. Knowledge, Skills & Abilities A minimum of 3 years of Japanese cooking experience in a high-volume cooking institution, airline catering, or food catering industry is required. Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing. Ability to stand in one place for hours at a time, handle the heat, and work shifts. Ability to read, speak, and write English. Experience/Education: 3-5 years of Japanese cooking experience preferred. Experience with multi-airline international customers preferred. Working knowledge of HACCP, USDA, and FDA compliance. Minimum of two (2) years as a Lead Cook in a high-volume cooking institution/airline catering or food catering industry. Other Duties Please note that this job description is not designed to cover or contain a comprehensive listing of activities, Duties, or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. Benefits Flying Food Group, LLC offers a comprehensive benefits package that includes medical, prescription drug coverage, dental, vision, life insurance, disability insurance, accident, critical illness, and hospital indemnity plans, flexible spending accounts, employee assistance programs, commuter benefits, retirement program 401(k), tuition reimbursement, and pet insurance

, you must apply on our careers opportunities website: **************************************************************** Manages and over sees production in all kitchens. Maintains high quality of food preparations and production while managing all aspects of back of house kitchen business. Embraces and maintains company service culture and core values. Ensures superior guest service, engaged team members as well as maximizing profitability for our company in a safe, secure, and clean environment. Exhibits leadership and vision to align, inspire, develop, and motivate team members. Qualifications: Required college degree in Hotel, Restaurant Management and/or Culinary Arts. Required minimum 5-years culinary management (sous chef and above). Must be at least 21 years of age. Must have knowledge of food and beverage management experience in food service operations. Preferred previous casino related experience. Essential Job Functions: Develops and ensures compliance with standard recipes and production methods. Generates maximum financial performance for all outlets including responsibility for effect cost control management. Improves and maintains guest service that meets or exceeds company standards. Ensures production of consistently high-quality food for all outlets. Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation. Plans and coordinates all hot and cold food production. Inspects all food and beverage products for quality, proper specs, and proper amounts. Trains, develops, and directs kitchen staff using approved management practices. Oversees multiple outlets simultaneously, while prioritizing and delegating according to business demands. Acts as a role model and presents oneself as a credit to Harrah's and encourages others to do the same. Interviews, selects and trains employees Conducts performance reviews, makes recommendations for wage increases and promotions. Handles employees' complaints or grievances; recommends disciplinary action or disciplines employees. All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around (“head on a swivel”); look for opportunities to greet guests and others; please remember that when you are on the floor, you are “on stage”. Team members will participate in all mandatory meetings and pre-shift BUZZ sessions. Must be able to get along with co-workers and work as a team. Ability to read, write, speak and understand English. Must be able to respond to visual and aural ques. Must present a well-groomed, professional appearance. Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures. Must be able to work a varied schedule including holidays, nights and weekends as needed. Must be able to work a reasonable amount of overtime when required. Perform other duties as assigned. Physical, Mental & Environmental Demands: Must be able to bend, reach, kneel, twist and grip items when necessary. Must be able to work and maneuver in a close or small kitchen/working environment during entire shift. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to lift up to 50 pounds. Must be able to push carts weighing up to 100 pounds. Must be able to use proper team lifting and carrying techniques. Must have dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to coordinate multiple tasks at once. Must be able to implement strategic vision and plan day to day operation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights. Harrah's reserves the right to make changes to this whenever necessary. It is our policy to provide equal employment opportunity to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, or marital status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes. To be considered for this position, you must apply on our careers opportunities website: ****************************************************************

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

We are seeking an exciting and creative Executive Chef with an elevated culinary background to join a motivated team near Asheville, NC. This position will be responsible for the entire culinary operation of an upscale Southern Appalachian resort. You will run the daily operations of a full-service upscale casual restaurant, which presents fine dining food presentation, and oversee all banquets and special events with the help of a Banquet Chef. The ideal candidate for this position will enjoy creating new seasonal menu items and have a coaching mentality with a desire to train and develop a culinary team. If a culinary leadership position with a stable company sounds like a good fit and could help further your career in the service industry, we want to hear from you today! COMPENSATION: Base Salary $75,000 - $85,000 + 70% paid health insurance, 401K w/ 2% match, PTO, and paid vacation Executive Chef Qualifications: Proven experience as an Executive Chef, or a similar leadership role, in luxury hospitality or high-end dining establishments. Exceptional culinary skills and a strong history of creative menu development. Deep knowledge of international cuisines, fine dining techniques, and modern culinary trends. Strong leadership and communication abilities, with a talent for motivating and developing teams. Expertise in managing kitchen operations, budgets, and food safety standards. A degree or certification in Culinary Arts is preferred. Ability to work in a fast-paced environment while maintaining composure and attention to detail. If you're interested in learning more about this wonderful opportunity, please apply today with an updated resume. Only qualified candidates will be contacted.

Full-time Private Chef in Palo Alto! Schedule: Monday through Friday, 10 AM to 6 PM Compensation and Benefits: Monday through Friday salary starting at $130,000 annually. Monthly healthcare stipend. Two weeks of paid time off (aligned with family's vacation schedule). Mandated sick time. Opportunity to take additional time off during family travel periods (e.g., Holidays, Thanksgiving, and summer vacations aligned with the school calendar). Duties: Chef will prepare vegetarian lunch and dinner daily, as well as meal prepping for school lunches and after-school snacks. Chef will be expected to create visually appealing and flavorful vegetarian dishes while following traditional family recipes and introducing creative variations. Additionally, the chef will maintain cleanliness and organization in the kitchen to ensure a well-kept cooking space. Requirements: Chef must have long-term professional experience specializing in South Indian cuisine, along with a basic knowledge of North Indian dishes. The ideal candidate should have experience preparing a variety of vegetarian international cuisine and be capable of creating diverse and flavorful meals. Chef must be calm, respectful, and willing to receive and incorporate feedback. Strong organizational skills and the ability to work independently are essential, along with maintaining the highest standards of cleanliness and hygiene in the kitchen. Job ID 10462

Salary: $85K-$95K Benefits: M/D/V, 401K, PTO Seeking a positive, bilingual Sous Chef with a passion for leadership and hands-on excellence to oversee elevated breakfast service across two luxury hotels at The Estate, Yountville. Qualifications Minimum 3 years in a Sous Chef role at a luxury property Bilingual (English/Spanish) required Strong leadership, scheduling, and production skills Experience with ordering, inventory, and staff development High attention to detail and a warm, collaborative demeanor Responsibilities Service Leadership - Lead daily elegant breakfast service for a 200-room estate property with buffet and à la carte elements Back-of-House Operations - Manage ordering, prep, food cost, and scheduling Team Culture & Training - Support and guide a multicultural kitchen team, setting the tone through presence and professionalism Collaboration - Work closely with the Executive Chef to ensure consistency, efficiency, and elevated guest experiences

The Restaurant Chef responsibilities include overseeing the culinary operations of a designated restaurant outlet. This position is primarily responsible for planning, organizing, directing and supervising the work of Team Members in a restaurant kitchen environment, and all culinary related tasks. The Restaurant Chef works in conjunction with the Restaurant General Manager to uphold quality standards, maintain consistency and ensure timely execution across all meal periods. Key responsibilities include developing new menus, preparing, testing, tasting and controlling new menu items, as well as following established recipes provided by Food Operations leadership and/or restaurant brand partners. The Restaurant Chef maintains updated and accurate recipes and cost of all dishes. Essential Functions: Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. Oversee daily kitchen operations and manage all aspects of assigned kitchen(s), ensuring smooth execution of food production, team coordination, and service efficiency. Supervise and train Team Members by directing, mentoring, and supporting kitchen staff, ensuring adherence to food preparation standards and fostering professional growth. Conduct ongoing training on policies, procedures, and culinary techniques. Ensure supporting training materials and reference guides are maintained to support Team Members in performing their roles effectively. Develop and execute recipes, create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. Ensure food quality and consistency, oversee all food production, maintain high standards in taste, presentation, and portion control. Maintain inventory and cost control, implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations. Enforce safety and sanitation standards, uphold all Department of Health, OSHA, and company regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and facilities, addressing any operational and work safety concerns promptly. Schedule and assign tasks efficiently, create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. Maintain accurate Team Member records, oversee attendance tracking, payroll accuracy, and coaching documentation. Facilitate communication and team engagement, lead daily huddles, update communication boards, and ensure all team members are informed of operational updates. Uphold department policies and standards by enforcing company policies, procedures, and service standards while fostering a positive and productive work environment. Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management. Required Qualifications: Minimum of five (5) years of culinary experience in related fields. At least two (2) years of experience in a high-volume and/or fine dining environment. Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation. Ability to work in all aspects of kitchen operations, including high-volume production across breakfast, lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production. Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms. Strong ability to manage time effectively and work independently with minimal supervision. Must be able to work a flexible schedule, including nights, weekends, and holidays as needed. Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in high-pressure or challenging situations. Must be able to obtain a gaming license from the Graton Gaming Commission during the preemployment hiring process. Must possess or obtain a California Food Handler Certification

Assists in the overall management of kitchen. Oversees the production of 5 star quality food for all the restaurants in our Estate. Supervises staff and food preparation. Responsible for all aspects of quality control, team leadership, and guest satisfaction while on duty. Assist and help coordinate all menu planning and implementation. Performs a variety of administrative duties. Must be “in the know” about our Estate, occupancy levels, VIP's, groups, banquets. JOB FUNCTIONS: Trains continuously and develops kitchen personnel. Monitors work stations and assigns duties. Prepares weekly staff schedule. Assists in hiring, counseling and coaching staff. Ensures safe food handling techniques are utilized by all staff engaged in food preparation, and that all staff are properly trained in safety and proper tool handling techniques for all equipment Ensures that all kitchen equipment is in good working order and is properly maintained Ensures adequate cost control by utilizing proper scheduling techniques, minimization of waste and proper allocation of food product. Assists with daily product orders. Responsible for proper levels of mise en place according to business demands. Supervises the preparation of all sauces, stocks for meat, fish, etc. Supervises preparation of all food for Norma's, room service, Lemonade Stand. Lounge and mister parker's. Ensures stations are cleaned, organized and product is stored properly through the shift and at the end of each shift. Ensures all kitchen areas are cleaned, organized, safe and in perfect order. Support Hotel Executive Chef in leading all outlets and team members Assists with the weekly payroll. QUALIFICATIONS: 3+ years of senior culinary leadership experience as an Chef De Cuisine, Exec Sous, or Assistant Executive Chef Prior upscale dining and hotel experience Salary Range is $80,000-$95,000.

About the Company: Our client is a nationally recognized full-service experiential caterer and hospitality group. They seek every opportunity to integrate meaningful guest experiences, providing culinary excellence in an immersive and memorable atmosphere. Their approach has built a stellar reputation based on honesty and integrity, consistently refusing to compromise on quality. Their team-driven culture complements their award-winning services, from artisanal culinary to artistic presentation, thematic delivery, and multisensory experiences. Our client's core values are Dedication, Collaboration, Service Excellence, and Trustworthiness. About the Role: The ideal Executive Sous Chef will be an energetic and self-motivated leader with a strong background in fine dining catering. They will possess a balance of culinary expertise and managerial acumen, able to maintain high operational standards while fostering a positive and supportive team culture. Their leadership style will be rooted in mentorship, with a deep commitment to developing the next generation of culinary talent. This individual will have a strong passion for exceptional food, a dedication to client service, and a drive to contribute to the continued success and growth of our client. Responsibilities: Oversee daily production by working closely with the Executive Chef and Sous Chefs, while demonstrating and upholding our clients standards and policies Accurate and structured recipe breakdown and recipe adherence for multiple off-site events per week, regular quality control for consistent taste and excellence Conceptualize, develop, train, and execute diverse menus at off-site events for a wide range of client preferences and dietary restrictions Ensure minimal waste to ensure cost-effectiveness and profitable while maintaining exceptional quality and health code standards. Demonstrate exceptional communication and leadership traits, training and developing all BOH staff Qualifications: 4-7 years minimum leading high-performing teams in the same or similar function, a passion for culinary excellence in fast-paced off-site catering environments. Strong leadership and interpersonal skills with the ability to inspire, motivate, and develop teams Exceptional written, organizational, and time management skills, a keen attention to detail, natural understanding of recipe breakdowns for high-volume catering operations In-depth knowledge of menu and recipe creation, food cost control, purchasing, and inventory management Professional, enthusiastic, responsible, and dependable team player Pay range and compensation package: Generous salary and benefits package Location: Costa Mesa, CA

Hospitality Confidential is pleased to present this exciting new Executive Chef position for an acclaimed hotel in Central California! Purpose: To operate the culinary department as a full charge manager. To actively supervise, direct, train, develop, and motivate employees to achieve desired results. To consistently produce high quality, unique, trendy, in season, farm to fork, food products with high perceived value. To regularly inspect all culinary departments to ensure proper food preparation, food service, food presentation, employee hygiene, employee productivity, sanitation, cleanliness and safety. To ensure that all food handling and related practices are managed in full compliance with Health Department and ServSafe requirements. Adhere to and ensure compliance with company policies, company procedures, all county, state, and federal rules, regulations and laws. To facilitate all phases of menu planning, pricing, development and implementation. To continually grow and enhance your professional knowledge, keeping apprised of food industry trends and innovations. To manage the culinary department operating expenses, labor costs and food cost of sale expenses within budgetary parameters. To continually strive to improve profit, sales and quality. Ensure that the culinary department is a safe working environment for our employees and employees are routinely trained on safety. Environment: The Executive Chef will supervise the culinary management team to uphold high standards of quality, food, cost control, food safety, sanitation, and staff development. The position manages over 100 culinary staff members. Additional duties include collaboration with the restaurant operations manager to ensure our food concepts are creative and up to date with industry trends, establishing and achieving budget expectations, and providing expertise in hiring decisions. The position requires superior communication, leadership, attention to detail, strong organizational skills, and a willingness to work with a sophisticated clientele in a rural environment. Physical Requirements: The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen. The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen Stamina and endurance: The job often involves long hours, typically 10-12 hours a day, including evenings, weekends, and holidays. Standing on your feet for extended periods, walking around the kitchen, and working under pressure can be physically taxing. Strength and Coordination: Executive chefs frequently lift heavy pots, pans, and food ingredients, as well as move large trays or boxes. Proper body mechanics and strength are needed to manage the physical aspects of the job safely. Dexterity and Hand-Eye Coordination: Fine motor skills are important for tasks like chopping, garnishing, plating, and managing intricate cooking techniques. The ability to multitask in a fast-paced environment is crucial. Heat Resistance: Kitchens are often hot, with stoves, ovens, and grills running all the time. Being able to work in high-temperature environments for long periods without discomfort or injury is a must. Hearing and Sight: Kitchens can be noisy, with multiple stations operating simultaneously. Good hearing is essential for communication in the kitchen, and keen eyesight is required for tasks like inspecting food quality, managing cooking times, and ensuring safety standards. Manual Dexterity: The ability to quickly and accurately use various kitchen tools, from knives to mixers to blenders, is essential. Chefs often have to perform delicate tasks under tight timeliness. Adaptability to Stress: The kitchen environment is fast-paced, with pressure from customers, deadlines, and managing a team. The ability to remain physically composed and focused under stress is critical. Supervisory Responsibilities: The Executive Chef is responsible for hiring, training, and managing kitchen staff, (5 Sous Chefs and 1 kitchen manager and 5 supervisory staff members including line cooks, prep cooks, dishwashers, and other kitchen personnel. This involves setting expectations, providing guidance, and ensuring staff are skilled and efficient. Duties and Responsibilities: Responsible for the creation and oversight of annual budgets, managing and leading the unit in forecasting and cost controls to meet or exceed stated standards. Overseeing day-to-day operations of all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Developing and implementing new menus for all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Working closely with outlet managers to ensure that the front-of-the-house staff isknowledgeable of menu items and preparation Developing and maintaining positive relationships with employees, customers and vendors Ensuring employees follow safety, sanitation, and security procedures Responsible for all food preparation, productivity, and control for all food outlets and banquet facilities Hiring, training, supervising, scheduling, and participating in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs Thorough understanding of food safety standards, including the HACCP program Qualifications and Skill Minimum of 5-7 years of high-volume restaurant experience as Executive Chef of a 4 Star or 4 Diamond full-service property with the display of progressive culinary management experience as an Executive Sous Chef Knowledge and experience with forecasting, budgeting, labor management, and purchasing concepts Thorough knowledge of food products, standard recipes, and proper preparation Proven success in a high-quality / high-volume restaurant operation Demonstrated ability to create fresh and exciting menu items for all outlets based on current food trends and/or seasonal produce coming from our own farming operation Ability to analyze and forecast data and ensure proper payroll and production controls Ability to obtain any governmental required licenses or certificates (i.e., Serve Safe certificate) Bi-lingual in English / Spanish preferred but not required Superior communication skills, both written and verbal, with proficiency in MS Word, Outlook, Excel, PowerPoint, etc. Graduate of an accredited and recognized culinary program is required Education and Experience Extensive culinary skills, including a minimum of 2 - 4 years of culinary schooling Graduate of a recognized Culinary School Culinary Institute of America, Cordon Bleu, etc.) or a degree in hospitality management, business administration Proven experience in restaurant setting exceeding 15-20 million in food and beverage CEC (Certified Executive Chef) as awarded by ACF preferred Benefits and Salary: $110,000 - $125,000 base salary Bonus program worth up to 15% of base salary 401(k) with company match Health insurance Dental insurance Vision insurance Life insurance Paid time off Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

PrivateChef offers professional chef services to prepare meals for private clients in their homes, whether daily or prepped for weekly reheating. Role Description This is a full-time hybrid role for a Private Chef located in Naples, FL with the option for some work from home. The Private Chef will be responsible for preparing meals for private clients, creating menus, sourcing ingredients, and ensuring food safety and sanitation standards are met. Qualifications Culinary skills, Menu Planning, and Food Preparation skills Experience in sourcing high-quality ingredients Knowledge of Food Safety and Sanitation standards Excellent communication and interpersonal skills Ability to work independently and collaborate with clients Previous experience as a Private Chef or in a similar role Culinary degree or certification is a plus

About Castaway: Castaway, Burbank is an award-winning restaurant and special event space renowned for its sweeping views of Los Angeles and its commitment to delivering a unique dining experience where everyone feels like a star, and every seat is magic. Within Castaway, guests can discover The Green Room, an exclusive speakeasy-style cocktail lounge offering a seductive atmosphere with cinematic-themed cocktails and elevated food. The Green Room provides an immersive, intimate experience, perfect for those seeking an unforgettable night out. Castaway has been featured in the prestigious “Top 100 Independents” list by Restaurant Magazine, generating an impressive $27MM in sales volume, and named Best Steakhouse, Scenic Views, and Most Booked by OpenTable in 2024. Our exceptional, seasonally inspired menu tells a story with every bite, featuring premium steaks & chops, an exquisite raw bar, bold shareable options, and more. We pride ourselves on our show-stopping service, and we're always searching for talented professionals to take our hospitality to new heights. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions What You'll Do: Culinary Leadership: Develop and execute an innovative and seasonal menu that aligns with Castaway's reputation for excellence, catering to both à la carte dining and large-scale events. High-Volume Expertise: Ensure seamless execution during peak service hours in a fast-paced, high-volume kitchen environment. Special Events Excellence: Oversee the design and preparation of menus for weddings, corporate events, and other special occasions, maintaining exceptional quality and attention to detail. Team Management: Recruit, train, and mentor a high-performing kitchen team, fostering a culture of collaboration, creativity, and efficiency. Operational Excellence: Manage all kitchen operations, ensuring the highest standards of food quality, safety, and cleanliness. Budget & Cost Control: Monitor food costs, labor budgets, and inventory to maximize profitability while maintaining premium standards. Guest Experience: Collaborate with the front-of-house and events teams to deliver memorable dining and banquet experiences that exceed guest expectations. What You'll Bring: Proven extensive experience as an Executive Chef or above in a high-volume, upscale restaurant or hospitality environment. Experience as a Chef managing BOH operations at a venue brining in a minimum of 10MM in F&B revenue is highly preferred. Extensive banquet and catering experience, with a demonstrated ability to design and execute menus for large-scale events. A culinary degree or equivalent professional experience. Expertise in menu development, food trends, and presentation techniques. Strong leadership, communication, and organizational skills. Financial acumen with the ability to manage budgets, control costs, and analyze performance metrics. Passion for sustainability, seasonal ingredients, and innovative culinary techniques. The ability to thrive under pressure and adapt to a dynamic, fast-paced environment. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Full-Time, Salary & Benefits Salary: $75K/Year Benefits: Medical + Leadership Training Role The Sous Chef will support the Chef de Cuisine with leading and managing the kitchen in a highly anticipated new contemporary Chinese restaurant in the heart of San Francisco. The Sous Chef will be comfortable working under pressure in a fast moving and high volume environment, executing a range of daily tasks-ensuring a kitchen that produces exemplary food whilst simultaneously fostering a healthy, sustainable and warm environment for the kitchen team. Leading the team with compassion, standing in integrity, and being authentic in what you say and do will contribute to the overall success of the restaurant. Responsibilities: Work together with the Chef de Cuisine in managing the kitchen to ensure all prep and execution of service is in line with the high-level standards set by the restaurant Collaborate with the Chef de Cuisine in new dish creations, costing, and implementation of menus Be a mentor for all kitchen team, assisting in their training and development which includes training on the preparation, arrangement, and plating of dishes as well as regularly scheduled one on ones with team members Support the Chef de Cuisine with all scheduling, daily ordering and labor control keeping in line with budget and target margins Integral to all team communications including: kitchen meetings, all-team meetings, feedback, training, scheduling, etc. Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of team and guests Compassionate Leadership - Along with the Core Team Members, lead the team with compassion, empathy and care in order to create and maintain a healthy, sustainable and warm culture for all Qualities Expected: Be familiar with international cuisine and different ethnic cuisines; knowledge of Asian cuisine is beneficial but not necessary as long as there is a desire to learn Detail-oriented candidate that thrives in a high volume, dynamic environment Passionate about training and development of their team Exceptional communication and organizational skills Financial acumen is necessary to support team in maintaining and meeting targets Driven, pro-active individual that holds themself to the utmost standards Benefits Option to Opt-In to Medical Insurance Compassionate Leadership Training Wellness Practices for All-Team Members Bonus Structure How to Apply: Send CV to ************************* We look forward to learning more about you and will be in touch if your skillset and desire to learn align with the restaurant. Thank you for applying!

We suggest you enter details here. Role Description This is a full-time on-site role for a Chef at All Seasons Foods located in Jacksonville, FL. The Chef will be responsible for preparing and cooking a variety of dishes, overseeing kitchen operations, creating new menu items, and ensuring food quality and presentation meet standards. Qualifications Experience in culinary arts, food preparation, and cooking techniques Knowledge of food safety and sanitation regulations Ability to work in a fast-paced environment and manage kitchen staff Creativity in menu planning and dish presentation Strong organizational and time management skills Excellent communication and teamwork abilities Experience in a restaurant or hospitality industry preferred A culinary degree or certification is needed, but we can help

We are seeking a talented and passionate Specialty Sous Chef to join our culinary team. The ideal candidate will have a deep understanding of specialized cuisine and cooking techniques and will work closely with the Head Chef to craft exceptional dishes and drive the culinary vision of our establishment. This role involves overseeing kitchen operations, mentoring junior staff, and ensuring consistent quality in every dish. Key Responsibilities: Culinary Leadership: Assist the Head Chef in menu development, including creating and testing new recipes. Supervise kitchen staff, ensuring adherence to company standards and culinary techniques. Train and mentor team members, fostering a culture of continuous learning and creativity. Food Preparation: Prepare and execute high-quality dishes in accordance with the restaurant's specialty menu, ensuring presentation and taste meet our standards. Maintain knowledge of food trends and techniques relevant to the specialty cuisine, continuously seeking innovative ways to incorporate them into menu offerings. Quality Assurance: Oversee daily operations in the kitchen, ensuring smooth workflow and timely delivery of dishes. Conduct quality control checks to ensure all food served meets safety and quality standards. Collaborate with the Head Chef to maintain inventory levels and manage food costs efficiently. Health and Safety: Ensure the kitchen adheres to health and safety regulations at all times, maintaining a clean and organized workspace. Implement and enforce food safety practices, including proper sanitation and food storage procedures. Collaboration and Communication: Work closely with front-of-house staff to ensure seamless service and guest satisfaction. Participate in team meetings, sharing insights and recommendations for menu improvements and operational efficiency. Qualifications: Proven experience as a Sous Chef or in a similar leadership role within a fine dining or gastro-molecular establishment, specializing in international cuisine (e.g., Italian, French, Asian, vegetarian, etc.). A culinary degree or relevant professional certification from a recognized institution is highly preferred. Extensive international experience in specialty cuisine, with a strong understanding of diverse culinary traditions, regional ingredients, and global flavor profiles. Expertise in advanced culinary techniques, molecular gastronomy, and innovative plating to elevate the dining experience. Strong knowledge of flavor pairing, ingredient sourcing, and seasonal menu development, blending traditional techniques with modernist approaches. Excellent leadership, communication, and interpersonal skills to effectively manage and inspire diverse kitchen teams. Proven ability to thrive in a high-pressure, fast-paced environment while maintaining precision, efficiency, and creativity.

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

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. Marriott offers relocation assistance for this job opening

The ideal candidate is a seasoned chef with a background in high volume, multiple outlets, banquet operations as well as fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Associate's degree in Culinary Arts 3+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints

Our client, a prominent leader in the food manufacturing sector, is seeking an experienced R&D Chef to join their team. This role involves developing and refining food and beverage products, enhancing existing recipes, and supporting the scaling of production processes. The ideal candidate will have a solid culinary background, experience in food manufacturing, and a strong understanding of flavor development and recipe creation. This Role Offers: Competitive base salary and great benefits package - medical, dental, 401(k), and more! Tuition Reimbursement to help you grow professionally. Generous PTO package along with paid holidays to relax and recharge. Collaborative and positive company culture that values teamwork, creativity, and employee growth and well-being. Focus: Develop, test, and refine recipes, starting with basic bases and adjusting for desired flavor, texture, and presentation. Experiment with different flavor profiles and ingredients to create new products or improve existing ones. Work closely with production, quality assurance, and supply chain teams to ensure recipes are scalable and meet quality standards. Contribute to the optimization of manufacturing processes for efficiency and cost-effectiveness. Ensure all new products adhere to food safety, health, and regulatory standards (e.g., FDA, HACCP). Conduct sensory evaluations and tasting panels to refine recipes and meet customer expectations. Scale recipes from the kitchen environment to large-scale production, maintaining quality and consistency. Travel as needed for product development, testing, and cross-functional collaboration. Skill Set: 2-3 years of experience in a culinary field or kitchen environment, with a focus on recipe development and flavor profiling. At least 1-2 years of experience in food manufacturing or product development, with an understanding of scaling recipes for production. Strong knowledge of culinary techniques, ingredient functionality, and food science principles. Ability to adjust recipes on the fly to optimize flavor, texture, and overall quality. Familiarity with food safety standards (e.g., FDA, HACCP). Excellent collaboration, communication, and interpersonal skills to work across departments. Ability to thrive in a fast-paced, dynamic environment while maintaining high-quality standards. Willingness to travel as needed for product development and testing. Culinary degree or equivalent experience is preferred but not required. About Blue Signal: Blue Signal is an award-winning, executive search firm specializing in various specialties. Our recruiters have a proven track record of placing top-tier talent across industry verticals, with deep expertise in numerous professional services. Learn more at bit.ly/46Gs4yS