Sous Chef Jobs in Homosassa Springs, FL

Benefits: Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Job Description: The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef in the overall management of the kitchen, assuring an efficient and effective restaurant operation. The Sous Chef will build a culture of teamwork, kindness, enthusiasm, and superior service with the staff; train, motivate and supervise subordinates. Company Overview The Feinstein Group is one of the most well-respected, award-winning hospitality groups in the Tampa Bay Area. Creating unforgettable, one-of-a-kind dining experiences IS OUR PASSION. Our Team consists of some of the BEST AND BRIGHTEST in our industry. We believe a great employee deserves to be recognized. We look forward to speaking with you about the opportunities we offer. Responsibilities Systems Duties: Assist in the facilitation and follow up of Fusion Prep Software Assist with monthly inventory Assist in the facilitation and use of Restaurant365 software Personnel Duties: Establish training procedures and guidelines and implement new procedures to strengthen quality performance Ensure employees are following appropriate personal hygiene procedures Train staff on the impact of portion control Develop and cultivate positive peer and vendor relationships Follow and ensure compliance with all policies and standards as outlined in the Employee Handbook, Service Manual, and other company-generated documents Any other tasks as assigned by the Chain of Command Support a culture of enthusiasm, teamwork, kindness, and belief in genuine hospitality Culinary Duties: Prepare high-quality cuisine and supervise the culinary and support staff, with a heavy focus on upscale new American cuisine Oversee production and assist with food preparation. Ensure mise en place is completed prior to commencement of service. Be proficient in every station & work position when needed Expedite during service volume; ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature Maintain proper sanitation standards; confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food safety and handling policies and procedures Keep the back of the house areas organized and clean Assist in loss prevention measures, control waste, and rotate product Keep up with trends and apply knowledge during menu development with Chef Assist the Executive Chef in menu writing of recipes and menu development. Meet the financial goals of the restaurant while working collaboratively with other managers within the department Prepare all food items as directed in a sanitary and timely manner Follow recipes and presentation specifications Operate standard kitchen equipment safely and efficiently Clean and maintain station in practicing good safety and sanitation Assist with the cleaning and organization of kitchen and equipment Restock items as needed throughout the shift Adhere to all sanitation and food production codes Qualifications Sous Chef (Upscale Casual) Experience (2+ years preferred) Kitchen Managerial experience (2+ years required) ServSafe Manager Certified (preferred) High School Diploma (required) Associates or Bachelor Degree (preferred) COVID-19 Vaccine (required) Benefits/Perks Health/Vision/Dental/Life Monthly Bonuses 2 Weeks Paid Vacation Meal Discount Program Weekly Paycheck Company Parties Development & GROWTH! Compensation: $45,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. COMPANY DESCRIPTION Founded by industry experts Zachary & Christina Feinstein in 2014, The Feinstein Group is one of the most well-respected, award-winning hospitality groups in the Tampa Bay Area. Creating unforgettable, one of a kind dining experiences IS OUR PASSION. Our Team consists of some of the BEST AND BRIGHTEST in our industry. We believe a great employee deserves to be recognized. We look forward to speaking with you about the opportunities we offer.

Southern Hills Plantation Club is excited to announce an exceptional career opportunity of Sous Chef . Southern Hills Plantation Club features a private 18-hole Pete Dye Signature Golf Course. The club is not just an acclaimed Golf Course, it's also a resort-style Clubhouse offering world-class amenities and luxurious surroundings. That includes our dining venue. The culinary experience our guests enjoy is unmatched in the region. Our Chefs take pride in their work. Beginning with only the freshest ingredients, they create dishes that are inspired by global traditions from around the world. The result is no less than perfection!. Annual salary: $45k - $55k, depending on experience Full health care benefits package, including medical, dental, and ancillary insurance,401k and paid time off. Golfing privileges and great team environment! Our Culture and Values provides Team Members with a rewarding lifestyle and work/life balance. Job purpose A Sous Chef is the second in command in any kitchen. The Sous Chef serves as the executive chef's direct assistant. The Sous Chef works in conjunction with the Executive Chef to coordinate daily shift management to ensure client satisfaction and retention for the Company. The Sous Chef will implement business practices in order to uphold Company mission and values, contributing to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. When the executive chef is off duty, the Sous Chef is in charge and oversees the preparation and service of food. When required to, the Sous Chef also fills in for and/or assists the line cooks to ensure that the kitchen runs smoothly. Duties and responsibilities Maintains and develops client relationships and client satisfaction for food preparation at one station of a food service operation (ie. salads, soups) Accountable for the execution of service quality by maintaining highest level of delivery Promotes and supports workplace diversity initiatives Assists and supports the head/executive chef Assists Executive Chef with employee training and cross training Assists in the prep and execution of the Short Order Station, catering, hot food production, or cold food production Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food Continue professional relationships with vendors Helps the executive chef select and train kitchen staff Assists with the planning of menus and meals Estimates food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal Offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant Ensures compliance with all federal, state and local regulations as well as Hampton Golf policies and procedures (e.g. quality assurance, safety, operations, personnel) Assists the executive chef in the enforcement of health and safety standards in the kitchen Inspects and signs for orders received during shift to ensure product quality Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate resources when necessary Maintain, troubleshoot and report any problems with kitchen equipment Ensure proper storage of walk-in refrigerator, freezer and dry storage Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards Establishes operating standards, implements quality improvements and communicates them to employees Helps in ensuring customers are served efficiently and effectively Direct and coordinate the production of the dish room and line cooks as well as monitor buffet lines and salad bars for proper stock and rotation during their scheduled shifts. Establishes and assigns scheduling tasks. Performs other duties as requested. Qualifications Two years of Sous Chef experience, culinary degree preferred OR, Any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved

Since 1970 Hellas Bakery & Pita, Inc has been a proud cornerstone of the Greek Community in Tarpon Springs. Family owned and operated; Hellas Bakery heralds their rich heritage by producing truly authentic desserts. We are seeking an experienced Sous Chef who is passionate about providing the ultimate experience to our guests, while facilitating professional and dynamic leadership of our team. Apply on line ******************** or in person: Hellas Restaurant 785 Dodecanese Blvd Tarpon Springs, FL 34689 Essential Responsibilities include but not limited to: Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams. Partner with GM and/or designated managers/chefs to create prep lists throughout the day and assign production duties to BOH employees to ensure that preparation quantities support forecasted business levels. Perform regular line checks throughout the day to ensure quality of all menu items. Purchase and order food products and supplies for the restaurant including daily product order. Assist with tracking and controlling food costs. Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with designated managers/chefs to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed. Partner with designated managers/chefs to monitor, address and document individual BOH employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination as needed. Work a variety of days and shifts (including early mornings, late nights, and weekends) Preparing meals and food to meet the specifications of guests in a timely manner. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality. Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized, and sanitized. Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef and General Manager Model and promote teamwork across all teams. Use tact and good judgment when dealing with challenges pertaining to guests, vendors, and employees, and respond with patience and courtesy. Ability to lift to 50 lbs, stand for long periods of time, and bend/reach as needed to assure job completion. To be successful in this position, you will need to be: Strong communicator In-depth knowledge of stations on the line, cooking styles, ingredients, equipment, and processes. Previous experience as lead line cook or sous chef required Ability to follow recipes. Strong understanding of professional cooking and knife handling skills Excellent time-management skills Ability to work as a team with executive chef and servers. Must be able to thrive in a fast-paced environment. Food Handler Certificate or ServSafe Certified Ability to work morning, night, weekend, and holidays (as needed) Knowledge of Margin Edge, Hot Schedules, Aloha and KDS is preferred. Benefits Include: Competitive pay Shift Meal Health insurance with a large employer contribution (FT) Vision, dental, life insurance, additional life and accident insurance also available Pet insurance and Pet discount programs (FT and PT) Health reward program included with the medical Financial Fitness program to help you stay on top of your financial goals Employee Assistance program to help with work and life issues Employee perks and discounts through LifeWorks Growth Opportunities for those who want to further their career Other: The noise level in the work environment is high The environment is generally hot Must possess the ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Must be able to work independently as well as in a team environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the function is mostly standing for long periods of time. The employee must be able to regularly walk, and use hands and fingers to handle or feel objects, tools, or controls. The employee is frequently is required to talk or hear. The employee is occasionally required to reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, and the ability to adjust focus. Consistent with the Americans with Disabilities Act (ADA) and Florida Civil Rights Act (FCRA), it is the policy of Hellas to provide reasonable accommodation when requested by a qualified applicant or candidate with a disability, unless such accommodation would cause an undue hardship for Hellas. The policy regarding requests for reasonable accommodation applies to all aspects of the hiring process. If reasonable accommodation is needed, please contact Human Resources, **************, and ************************** Hellas Bakery & Pita, is an equal opportunity employer dedicated to building a diverse and inclusive workplace. Our company thrives upon the mutual respect and understanding between its employees, and as such, all qualified applicants/employees will receive consideration for employment without regard to that individual's age, race, color, religion or creed, national origin or ancestry, sex (including pregnancy), gender, gender identity, sexual orientation, veteran status, physical or mental disability, genetic information, ethnicity, citizenship, or any other characteristic protected by law.

CABOT The Cabot Collection is a luxury developer of exceptional golf destinations. Its portfolio of world-class getaways includes the award-winning Cabot Cape Breton in Nova Scotia; Cabot Saint Lucia on the northern tip of Saint Lucia; Cabot Citrus Farms in Central West Florida; Cabot Highlands in Inverness, Scotland; Cabot Revelstoke in British Columbia; and Cabot Bordeaux in the southwest of France. Cabot continues to build upon a legacy of excellence in luxury resort and residential offerings across each unique property, where owners and guests have access to a well-rounded suite of destination-specific experiences and an unparalleled quality of service. CABOT CITRUS FARMS Located in the central-west region of Florida, aptly known as the Nature Coast, Cabot Citrus Farms is set across 1,200 acres of pristine natural beauty. The landscape is marked by dramatic elevation changes, rolling hills, sandy soil, and a canopy of sand pines, palmetto trees, and century-old moss-covered oaks. The destination features 56 holes of golf, including two regulation-length courses, Karoo and Roost, a 9-hole course called The Squeeze, and an 11-hole par-3 course named The Wedge. In addition to golf, the property offers luxury accommodations, real estate opportunities, elevated dining, a full range of off-course adventures, and various outdoor trails, embodying a reimagined vision for Florida golf and active wellness. Position Overview Joining Cabot Citrus Farms as a Junior Sous Chef, you will play a key role in the culinary team, supporting the Sous Chef and Head Chef in the preparation and presentation of exceptional dishes for our guests. This position is ideal for a passionate culinary professional looking to advance their career in a dynamic and fast-paced kitchen environment. The Junior Sous Chef will assist in menu planning, oversee kitchen operations during shifts, and help train and mentor kitchen staff. Key Responsibilities Support Executive Chef with inventory, purchasing, and receiving of products. Support staffing needs for BOH open positions and assist in monitoring candidates trailing and training of all BOH team member. Support kitchen staff and coordinate their duties. Train and develop new kitchen staff. Grow and retain top culinary performers at Cabot through differentiated coaching and leadership. Ensure labor management and food cost control. Adhere to schedule and payroll metrics. Set goals and objectives to improve the kitchen's performance and efficiency. Run efficient food storage, prep and rotation systems. Run a clean, organized culinary operation that meets and exceeds health & safety standards. Oversee the upkeep & maintenance of all kitchen equipment and facilities. Comply with and maintain all specified kitchen standards. Qualifications Degree or diploma in the culinary field is preferred or equivalent industry experience. Commitment to abide by all occupational health and safety standards. Knowledge of and compliance with all Fire Safety Plans and Regulations. Excellent communication, organizational, and interpersonal skills. A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills

The Whiskey Joe's Team is growing! Whiskey Joe's has shared its unique waterfront dining experience at our various locations in Florida since 1985. We are able to provide a one-of-a-kind beachfront experience with the help of amazing team members like yourself that believe in delivering a 5-star experience to our fellow team members, guests, partners and community. The Whiskey Joe's team is high energy and is a naturally fast-paced environment. From serving our guests vibrant hand-crafted cocktails at the bar to over-the-top appetizers on the beach; to hosting special events for any celebration in our tiki-bar or event pavilion; to ensuring every day that ends in “Y” is a celebration... We assure you there is a never a dull moment at Whiskey Joe's! Top-notch Benefits: Competitive salary Quarterly bonus Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month 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 Paid/Floating holidays for 5 major holidays 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 Pay: $55000 - $68000 / year plus bonus Summary: The Sous Chef is generally in charge of food production, food quality and kitchen cleanliness and safety. He/she also supports the Executive Chef by completing projects as directed. The Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Job Duties: •Oversee and assist the kitchen staff in all aspects of food production •Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. •Operates all kitchen equipment safely and correctly. •Ensures superior cleanliness and sanitization standards throughout the entire kitchen. •Develops, coaches, trains and mentors BOH team members. •Follows all portion sizes, quality standards, department rules, policies and procedures •Performs additional responsibilities as requested. Education/ Experience/ Skills: •2 years' experience in a similar role (Sous/Exec Sous/CDC/KM) with minimum 5 years' progressive BOH restaurant experience •Detailed oriented with a strong emphasis on accuracy and time management. •Ability to interface with various levels of management utilizing excellent interpersonal, verbal, and written communication skills. •Strong familiarity with OSHA and all local Department of Health Regulations. •PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred. •Degree in Culinary Arts is a plus •Adherence to all Company and Safety Policies and Procedures. Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 35lbs of force. 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.

Benefits: * Company parties * Dental insurance * Employee discounts * Health insurance * Opportunity for advancement * Paid time off * Training & development * Tuition assistance * Vision insurance Glass & Vine is seeking a Sous Chef to join our beautiful venue in Coconut Grove! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: * Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. * External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: * High school diploma or equivalent vocational training certificate * Culinary College Degree * Previous Management/Supervisory experience * 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant * Food handling certificate * Ability to communicate in English with guests, co-workers, and management to their understanding * Ability to compute basic mathematical calculations * Ability to provide legible communication * Sanitation certificate (Preferred) Skills: * Ability to perform job functions with attention to detail, speed, and accuracy. * Ability to prioritize, organize and delegate work assignments. * Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. * Ability to work well under pressure of meeting production schedules and timelines for guests. * Ability to maintain good coordination. * Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line. * Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions. * Ability to work with all products and food ingredients involved. * Ability to use all senses to ensure quality standards is met. * Ability to differentiate dates * Ability to operate, clean, and maintain all equipment required in job functions. * Ability to supervise, train and direct employees; give correction when needed. * Ability to plan and produce centerpiece displays and banquet trays, and make buffets. * Ability to comprehend and follow recipes. * Ability to expand and condense recipes. * Ability to produce creative and artistic food work. * Ability to perform job functions with minimal supervision. * Ability to work cohesively with co-workers as part of a team. * Ability to motivate staff and maintain a cohesive team. * Ability to promote positive relations with all individuals. * Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: * Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. * Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. * Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. * Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. * Ensure that staff reports to work as scheduled; document any late or absent employees. * Coordinate breaks for assigned staff. * Prepare and assign production and prep work for all staff to complete, and review priorities. * Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. * Complete opening duties: * Set up the workstation with required mise en place, tools, equipment, and supplies according to standards. * Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards. * Check production schedule and pars. * Establish priority items for the day. * Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day's tasks. * Transport supplies from the storeroom and stock in designated areas. * Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. * Start prep work and production of items needed for the day. * Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary. * Prepare and produce all menu items for designated banquet functions. * Prepare all dishes following recipes and yield guides, according to department standards. * Inform Chef de Cuisine of any shortages before the item runs out. * Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. * Assist staff wherever required to ensure optimum service to guests. * Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions. * Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests. * Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere. * Maintain production charts according to department standards. * Minimize waste and maintain controls to attain forecasted food costs. * Disinfect and sanitize cutting boards and worktables. * Transport empty, dirty pots and pans to the pot wash station. * Direct and assist stewards in order to make clean-up a more efficient process. * Breakdown workstation and complete closing duties according to department standards: * Return all food items to the proper storage areas * Rotate all returned product * Wrap, cover, label, and date all items being put away * Straighten up and organize all storage areas * Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves * Return all unused and clean utensils/equipment to the specified locations * Ice down hot items from the steam table so they cool quickly * Turn off all equipment not needed for the next shift * Restock items that were depleted during the shift * Ensure all banquet cooks' assignments are completed before they sign out * Review status of work and follow-up actions required with the Executive Sous Chef before leaving. * Document pertinent information in the logbook. * Successful completion of the training/certification process. * Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef. * Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards. * Conduct scheduled performance appraisals. * Interview and hire new personnel according to the policies. * Plate up banquet meals as assigned. * Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference. * Menu tasting for the restaurant. * Review Meeting planner feedback periodically. * Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services. * Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. KITCHEN FUNCTIONS: * Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc. * Ensure quality at all times. * Follow through with paperwork in a timely manner. * Attend Sous chef meetings, leaders' meetings, etc. * Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems. * Schedule correctly and ensure there is no unapproved Over Time. * Ensure that plating and recipe guides are followed and that all food items are consistent. * Ensure the work area is kept clean and safe. * Ensure that all employees are allowed a 30-minute break. * List production and assign specific job tasks. * Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work. * Adjust standard production quantities depending on the forecasted business. * Ensure all requisitions are closed out and signed by the Sous Chef. * Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items. * All perishable food items must be wrapped and dated. * Document all tardiness and absences on the day of the occurrence. * Review documentation with the respective employees in a timely manner and follow progressive discipline procedures. * Check all line employees' mise-en-place and verify line is ready for service. * Spot-check that menu items are being produced to standards. * Monitor that all staff perform to their standards of service. * Follow all restaurant procedures and policies. * Give Positive feedback to staff to maintain performance and address behavior, not personality. * Be on time, ready to work, and set an example for all employees to follow. SECONDARY FUNCTIONS: * Follow the maintenance program and cleaning schedule * Perform duties in other areas of the kitchen as assigned * Attend gourmet shows, food and wine meetings * Perform at special events and at off-premise functions * Research new products, menu items, and display presentations * Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Brief: Family owned and operated (in business 50 years!), Hellas is a local favorite and must go to for tourists! We are located right off the beautiful Sponge Docks. Not only do we service our local customers, we ship nationwide! We are seeking an Experienced Pastry Chef to join our amazing Wholesale Bakery Team! Will be responsible for assisting in day-to-day operations. Must have at least 3 years of previous experience in a similar position, preferably in a high volume, bakery production environment. Will need to be well versed and experienced in all aspects of baking including using a variety of baking equipment. Have the ability to interpret recipes and update as needed. Full time openings are immediately available. Apply on line ******************** or in person: Hellas Restaurant and Bakery 307 Roosevelt Blvd Tarpon Springs, FL 34689 Benefits Include Monday through Friday and a 1/2 day on Saturday (days only, closed on major holidays) Competitive pay (depending on experience) 30 % Meal discount Health insurance with a large employer contribution (FT) Company paid $15,000 life insurance policy with buy up available (FT) Vision, dental, life and accident insurance also available Pet insurance and Pet discount programs (FT and PT) Health reward program included with the medical Financial Fitness program to help you stay on top of your financial goals Employee Assistance program to help with work and life issues Great staff! Team oriented Responsibilities: Essential Duties and Responsibilities Include the following: Other duties may be assigned. Summary: Will need to have good piping skills for cake, bread and pastry decorating and be able to maintain consistency. Produces baked goods and desserts in compliance with standard recipes and department procedures. Bake, Prepare and decorate (Cakes, Pastries, Bread and other bakery items) Whip/create creams/custards. Assemble sheet cakes Ensure that products meet quality and company standards Conduct weekly inventory to ensure proper level of stock Purchase ingredients, parts, paper goods and other items Work with Management team on new products by creating them and writing the recipes for them Skills Required: Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands. Must have working knowledge of a variety of baking tools and equipment such as mixers and sheeters. Will need to have good piping skills for cake, bread and pastry decorating and be able to maintain consistency. Must have good math skills to calculate costs Education and/or Experience Degree from a post-secondary culinary arts training program is desirable A minimum of 3 years in similar position Good communication skills both verbal and written Able to communicate with coworkers and management Other: The noise level in the work environment varies but it generally moderate Must possess the ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Must be able to work independently as well as in a team environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the function is mostly standing for long periods of time. The employee must be able to regularly walk, and use hands and fingers to handle or feel objects, tools, or controls. The employee is frequently is required to talk or hear. The employee is occasionally required to reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, and the ability to adjust focus. This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

The World Equestrian Center located in Ocala, FL is currently seeking a Executive Chef to join our team! The Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Sr. Director of Food and Beverage. Collaboration with key departments is crucial as the position works closely with multiple departments across the World Equestrian Center Resort. The Executive Chef is in charge for all culinary operations, excluding The Equestrian Hotel and Pastry Operations-This includes Banquets, Concessions, Commissary Production, Quick Service Restaurants and Stewarding. Primary Responsibilities: Write menus for special events across property and coordinate the execution of these events with the events team, banquet team and stewarding team. Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met, daily activities and operation planning. Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by the World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments. Perform other tasks or projects as assigned by Sr. Director of Food and Beverage Assist in other kitchen outlets as required by the Sr. Director of Food and Beverage This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. Associates may have to stand, walk, reach with arms and hands, climb or balance, and stoop, kneel, crouch or crawl. Qualifications, Education, Experience, Skills, and Abilities: Requires good communication skills, both verbal and written. 5 to 7 years of luxury culinary experience. Preferably with a focus on high end banquet events, production, or sporting facilities. Extensive knowledge of the kitchen, its services, facilities, and equipment. Must be detail-oriented with outstanding organizational and communication skills. Desire to continually enhance culinary experience. Must possess excellent computational ability. Must possess basic computer skills. Must have excellent leadership capability and customer relations skills. Must possess excellent teaching, coaching, and training skills. Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations. Must be able to perform duties in extreme temperatures. Must be able to stand and walk for long periods of time. Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis. Must be able to lift to 50lbs, occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Morrison Healthcare Salary: Other Forms of Compensation: Pay Grade: 14 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1406233 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Full-time Description Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise. Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards. Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests' expectations. Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste. Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement. Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness. Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests. Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: Competitive compensation package Opportunities for career growth and advancement Employee discounts on food and beverages A supportive and collaborative work environment Requirements • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment. • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings. • Exceptional leadership and communication skills, with the ability to motivate and inspire a team. • Strong organizational and time-management abilities, with a keen eye for detail. • Food safety certification and a thorough understanding of health and safety regulations. Salary Description $60,000-$70,000

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons MORE employee discounts on lodging, food, gear, and mountain shuttles 401(k) Retirement Plan Employee Assistance Program Excellent training and professional development Referral Program Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans Job Summary: Service is the foundation of everything we stand for at Vail Resorts and our Sous Chefs are no exception to this experience of a lifetime. Sous Chefs are an integral part of the culinary staff responsible for managing the kitchen alongside the Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: Outlet: Keystone Conference Center Expected Pay Range: The budgeted range starts at $56,485.00 - $63,147.92. Actual pay will be adjusted based on experience. Shift & Schedule Availability: Full Time / Year Round Skill Level: Advanced Job Responsibilities: Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations Assist with the development, production, and training of menu items, including station playbooks Oversee and support warehouse staff and operations including shipping and receiving, inventory ordering and maintenance, product rotations and food waste reporting Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores Administrative duties as needed including managing budgets, processing transfers and waste; May act as supervisor in the absence of an Executive Chef Other duties as assigned Job Requirements: High School Diploma or GED equivalent required; Culinary degree or certification preferred ServSafe certification or regional equivalent required 3+ years of kitchen experience required, 1+ years of supervisory experience preferred Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs Ability to work well with others in a fast-paced environment under pressure Must be able to communicate fluently in English; bilingual preferred The expected pay range is $56,485.00 - $63,147.92. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 506979 Reference Date: 02/13/2025 Job Code Function: Back of House

Alpenglow Stube is the highest AAA Four-Diamond™ dining experience in North America! Located two gondola rides from the River Run base at the top of the North Peak at 11,444 feet. This restaurant is home to delicious contemporary cuisine with a Bavarian accent to complement this unique, secluded setting. Arguably the best dinner in the ski industry. This position is responsible for all aspects of outlet kitchen, including but not limited to: Hiring/training/discipline/motivation/ of all staff, both FOH and BOH, with primary emphasis on BOH. Job duties of this position include: Creates new, innovative, and cost effective menus for each season and holidays. Responsible for scheduling, staffing, and controlling labor costs, while providing the 4 Diamond level of expereince our guests expect. Create a positive, team atmosphere with emphasis on learning, instruction, and education of staff to our standards and those of the CMC Culinary Program. Responsible for fiscal knowledge and management of the outlet, as well as controlling ordering, inventories, and costs. Fiscal responsibility - inventory, costs, labor, budgeting, analysis, forecasting, savings plans, etc. Menus - new, innovative, cost effective & teaching to the staff. Culinary Program - teach, assist, and coach Culinary students in their pursuit of a degree. Previous teaching experience preferred. This program works closely with our local culinary program and will require teaching, mentoring, and grading of projects and skill sets. Create a team atmosphere and lead by positive example. Follow 4 Diamond culinary standards & maintain and teach to sanitation & KMD standards Proficiency in AS400/purchasing systems, peoplesoft, IG, and MS Office preferred, or willing and able to learn upon hire. Job Qualifications Basic computer skills -required, AS400 experience -strongly preferred. English - fluent, written and spoken -required Slip resistant shoes -required At least 5 years kitchen experience, in culinary setting -required At least 2 years supervisory experience, in culinary setting -required ServSafe accreditation or obtain upon hire -required Culinary degree -strongly preferred Must be able to write and produce menu, and to suggest changes or better efficiencies Interesting and Informational Links: Find out more about Vail Resorts Recruitment and “like” our page on Facebook Find out more about Keystone Resort Find out more about our Company Policies Have Fun. Serve Others. Do Right. Drive Value. Do Good. Be Safe . These are the values Vail Resorts employees embrace daily. As the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations, we operate in three highly integrated and interdependent segments including mountain, lodging and real estate. Vail Resorts employees are good at what they do and we welcome people who bring enthusiasm, pride and commitment to creating an Experience of a Lifetime to our stakeholders. Vail Resorts is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

Helps create a clean, creative environment focused on excellence. Works closely and well with team members, customers, vendors, and colleagues across campus. Prepares entrees, sauces, gravies, soups, and vegetables from recipes. Leads and supervises staff in prepping, cutting, cleaning and overseeing general duties of the kitchen in Chefs absence. Tastes products, reads menus, estimates food requirements, checks production and keeps records in order to accurately maintain HACCP standards. Duties and Tasks: * Trains, supervises, motivates, and instructs Cooks in inventive cooking and food preparation * Coordinates food service activities to have delicious meals prepared at scheduled time. * Does skilled cooking and food preparation * Participates in the preparation of a wide variety of complicated menu entrees * Operates all food service equipment and machinery * Assists in evaluating new recipes and products * Supervises other regular employees; duties include assigning, reviewing and evaluating work. * Abide by and uphold the values of Saint Leo University. Be aware of the Catholic Benedictine heritage of the University and how that influences Dining offerings and events. * Participates in taking, observing and recording food temperatures and equipment temperatures in accordance with HACCP policies and principles. * Reviews all work products to ensure highest level of quality. * Breaks down food items at the end of each day's final meal period and properly stores them. Covers, labels, and dates all leftover food for storage * Cleans Kitchen equipment and Kitchen Area * Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. * Performs other task as assigned or required REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: Knowledge: * High School Diploma * 5 years practical experience cooking in high volume setting * Culinary Degree and 5 years practical experience cooking in high volume setting preferred. Abilities: * Ability to communicate effectively with co-workers and managers. Ability to comprehend, carry out and explain complex verbal and written instructions. Ability to work closely in a high stress environment in a calm and collegial manner. Special instructions Required documents In addition to a resume, the following documents are required for consideration. Please upload documents in the second step of the application packet process: * Cover Letter * Values Statement - (500 words or less), should highlight how your philosophy and practices fit the Mission, Vision, and Core Values of Saint Leo University. The Mission Statement, Vision Statement, and Core Values are available on the Saint Leo website at ********************************************** ENVIRONMENT: The work environment characteristics described here are a representation of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The term "qualified individual with a disability" means an individual with a disability who, with or without reasonable accommodation, can perform the essential functions of this position. While performing the duties of this job, the employee is regularly required to communicate professionally in person, over the telephone, through email and other electronic means, move about the office and University, handle various type of media and equipment, and visually or otherwise identify, observe and assess. The employee is occasionally required to lift up to 10 pounds unless otherwise specified in the . NOTICE: The intent of this job description is to provide a representation of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description. Saint Leo University is an Equal Opportunity Employer and embraces diversity as a critical step in ensuring employee, student and graduate success. Why Work at Saint Leo? What it's Like to Work Here: Ask our employees and the one word they'd use to describe working at Saint Leo University is "Community." Our team members all share the Saint Leo core values, positive attitudes, and problem-solving abilities, enabling them to provide excellent student centered service. Our mission is educating and preparing students for life and leadership in a challenging world. Thank you for your interest in joining the Saint Leo PRIDE! We are committed to providing our employees with the support they need. At Saint Leo, we offer an array of medical, dental, and vision packages as well as several add-on perks to make your benefits package truly customizable to you and your family needs. Available benefits based on employment status (Full Time vs Part Time). * FREE Tuition - Employee, Spouse, and Dependents* * Tuition Exchange Opportunity - Dependent of Employees* * Generous Paid Leave - Sick, Vacation, and Holidays * Comprehensive Group Health Plan (Medical, Dental, and Vision) * Group Medical Plan includes Teledoc, Surgery Plus, Wellness Incentive Program and more! * 100% Employer-Funded Health Reimbursement Account * 100% Employer-Paid Short Term Disability Insurance * 100% Employer-Funded Employee Assistance Program (healthcare and dependent options) * Employer-provided life insurance * Discounted On-Campus Dining Meal Plans * Nationwide Pet Insurance * Flexible Spending Accounts * 403b Retirement Plan * Wellness Center * Eligibility based on meeting required service period

The World Equestrian Center located in Ocala, FL is currently seeking a Executive Chef to join our team! The Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Sr. Director of Food and Beverage. Collaboration with key departments is crucial as the position works closely with multiple departments across the World Equestrian Center Resort. The Executive Chef is in charge for all culinary operations, excluding The Equestrian Hotel and Pastry Operations-This includes Banquets, Concessions, Commissary Production, Quick Service Restaurants and Stewarding. Primary Responsibilities: * Write menus for special events across property and coordinate the execution of these events with the events team, banquet team and stewarding team. * Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data. * Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met, daily activities and operation planning. * Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration. * Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. * Ensure that sanitation standards as set forth by the World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. * Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. * Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments. * Perform other tasks or projects as assigned by Sr. Director of Food and Beverage * Assist in other kitchen outlets as required by the Sr. Director of Food and Beverage This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. * Associates may have to stand, walk, reach with arms and hands, climb or balance, and stoop, kneel, crouch or crawl. Qualifications, Education, Experience, Skills, and Abilities: * Requires good communication skills, both verbal and written. * 5 to 7 years of luxury culinary experience. Preferably with a focus on high end banquet events, production, or sporting facilities. * Extensive knowledge of the kitchen, its services, facilities, and equipment. * Must be detail-oriented with outstanding organizational and communication skills. * Desire to continually enhance culinary experience. * Must possess excellent computational ability. * Must possess basic computer skills. * Must have excellent leadership capability and customer relations skills. * Must possess excellent teaching, coaching, and training skills. * Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations. * Must be able to perform duties in extreme temperatures. * Must be able to stand and walk for long periods of time. * Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis. * Must be able to lift to 50lbs, occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

The World Equestrian Center located in Ocala, FL is currently seeking a Executive Chef to join our team! The Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Sr. Director of Food and Beverage. Collaboration with key departments is crucial as the position works closely with multiple departments across the World Equestrian Center Resort. The Executive Chef is in charge for all culinary operations, excluding The Equestrian Hotel and Pastry Operations-This includes Banquets, Concessions, Commissary Production, Quick Service Restaurants and Stewarding. Primary Responsibilities: * Write menus for special events across property and coordinate the execution of these events with the events team, banquet team and stewarding team. * Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data. * Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met, daily activities and operation planning. * Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration. * Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. * Ensure that sanitation standards as set forth by the World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. * Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. * Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments. * Perform other tasks or projects as assigned by Sr. Director of Food and Beverage * Assist in other kitchen outlets as required by the Sr. Director of Food and Beverage This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. * Associates may have to stand, walk, reach with arms and hands, climb or balance, and stoop, kneel, crouch or crawl. Qualifications, Education, Experience, Skills, and Abilities: * Requires good communication skills, both verbal and written. * 5 to 7 years of luxury culinary experience. Preferably with a focus on high end banquet events, production, or sporting facilities. * Extensive knowledge of the kitchen, its services, facilities, and equipment. * Must be detail-oriented with outstanding organizational and communication skills. * Desire to continually enhance culinary experience. * Must possess excellent computational ability. * Must possess basic computer skills. * Must have excellent leadership capability and customer relations skills. * Must possess excellent teaching, coaching, and training skills. * Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations. * Must be able to perform duties in extreme temperatures. * Must be able to stand and walk for long periods of time. * Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis. * Must be able to lift to 50lbs, occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Experience of a Lifetime. More than just our mission, these words describe our unique and iconic resorts and the people who share a desire to achieve and experience excellence. One of our core values is providing an exceptional experience to our guests and to our employees. An opportunity to work at Vail Resorts is an opportunity to bring out your full passion for everything our company stands for, including our commitment to our product, the communities we live in, the environment and our shareholders. Our employees are good at what they do, and we welcome people who bring enthusiasm and pride to work. Keystone - With three unbelievable mountains, tons of outdoor adventures, lodging and dining all in two unique villages, it's clear that Keystone is the best place to experience the best of the Rocky Mountains. But what really sets us apart is our people; Keystone's staff is friendly, engaging and has an eye for the little details that make a big difference. With a heart for guest service, our staff is what makes an Experience of a Lifetime possible for every guest that visits the resort. The Sous Chef is an experienced culinary professional and a leader in the kitchen. We are seeking a talented and passionate individual to fill this critical position for the award winning Ski Tip Lodge. This former 1800s stagecoach stop, one of Keystone's oldest buildings, has been transformed into a cozy bed and breakfast with some of the best food this side of the Continental Divide. The Ski Tip Lodge boasts a AAA Three-Diamond rating and the guest of the lodge experience a rotating four-course dinner menu and thoughtful service that continues to get rave reviews. Job responsibilities of this position include: Assist in managing all culinary aspects. Assist executive chef in day to day operations of fine dining restaurants. Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. Managing budget and food cost control Supervising kitchen staff and developing staff Create a team atmosphere and lead by example Assist with hiring, discipline and retaining employees Qualifications: High school diploma or equivalent is required Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting Demonstrate the ability to communicate professionally. Must be able to write and produce menu. A flexible schedule including early mornings, weekends, and holidays Be able to lift up to 50lbs and stand for long periods of time Resumes and in person interviews required The ability to work independently and contribute to a positive, productive work environment Interesting and Informational Links: Find out more about Vail Resorts Recruitment and “like” our page on Facebook Find out more about Keystone Resort Find out more about Ski Tip Lodge Find out more about our Company Policies Have Fun. Serve Others. Do Right. Drive Value. Do Good. Be Safe . These are the values Vail Resorts employees embrace daily. As the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations, we operate in three highly integrated and interdependent segments including mountain, lodging and real estate. Vail Resorts employees are good at what they do and we welcome people who bring enthusiasm, pride and commitment to creating an Experience of a Lifetime to our stakeholders. Vail Resorts is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

Opening in Fall 2025, the 180,000-square-foot Event Center at WEC will feature cutting-edge technology and stunning finishes across four stories. It will offer over 80,000 square feet of flexible meeting space and four distinctive dining concepts, including an Italian Concept restaurant. The World Equestrian Center is looking for a talented Chef De Cuisine to join our team for an Italian Concept restaurant! This is a department head position within the Food & Beverage Division, responsible for making key operational management decisions and leading the restaurant's culinary operations. We are seeking an experienced and skilled Chef to lead our culinary team. As Chef De Cuisine, you will oversee all aspects of kitchen operations, ensuring the highest standards in food quality, consistency, and presentation. In collaboration with the Executive Chef, you will help develop and execute seasonal menus, manage food costs, and maintain strict kitchen hygiene and safety standards. The ideal candidate will have a passion for delivering exceptional dining experience and possess strong culinary expertise. Leadership abilities and the capacity to inspire and guide a team of culinary professionals are essential for this role. Primary Responsibilities * Performance: Maintain attention to detail, speed, and accuracy; organize and follow up effectively. Ensure guest service needs are met, remain calm under pressure, and resolve problems efficiently. * Leadership: Hire, train, evaluate, motivate, and coach the culinary team. Maintain cultural and core standards while overseeing daily operations. * Planning: Develop and implement seasonal menus, ensuring quality preparation and presentation of food. * Financial Oversight: Control labor costs and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. * Sanitation: Ensure compliance with sanitation standards set by the World Equestrian Center, local, state, and federal regulations. Maintain a clean and organized kitchen. * Consistency & Standards: Maintain quality control systems, monitor food shipments for compliance with specifications, and emphasize food preparation quality. * Communication: Facilitate communication within the team and with management to ensure smooth operations. * Guest Feedback: Address guest feedback regarding food quality and service, implementing corrective actions as needed. * Special Events: Plan and execute special events and private dining experiences that generate revenue and create memorable guest moments. * Inventory Management: Oversee inventory and ordering, ensuring adequate stock levels while minimizing waste and controlling costs. * VIP Relations: Provide exceptional dining experiences for high-profile guests, ensuring their expectations are exceeded. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship. Physical Requirements * Standing/Walking: Ability to stand or walk for extended periods, and perform physical tasks such as kneeling, crouching, and climbing. * Lifting: Capable of lifting up to 50 lbs. occasionally. * Vision & Hearing: Must have good vision for close work and good hearing ability. * Endurance: Ability to stand for up to 8 hours a day. Required Knowledge, Education, and Skill * Verbal and Written Communication: Strong communication skills are essential. * Experience: 5+ years in a culinary leadership role, with expertise in Italian cuisine. * Kitchen Expertise: In-depth knowledge of kitchen operations, equipment, and facilities. * Detail-Oriented: Exceptional organizational skills and attention to detail. * Research & Development: A passion for enhancing culinary experiences. * Leadership: Proven leadership, teaching, coaching, and training skills. * Labor Relations: Familiarity with laws regarding equal employment, safety, wage, and labor relations. * Certifications: ServSafe and Alcohol Compliance Certification required. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work-life balance and by providing development opportunities. We are proud to be a Drug-Free Workplace

Opening in Fall 2025, the 180,000-square-foot Event Center at WEC will feature cutting-edge technology and stunning finishes across four stories. It will offer over 80,000 square feet of flexible meeting space and four distinctive dining concepts, including an Italian Concept restaurant. The World Equestrian Center is looking for a talented Chef De Cuisine to join our team for an Italian Concept restaurant! This is a department head position within the Food & Beverage Division, responsible for making key operational management decisions and leading the restaurant's culinary operations. We are seeking an experienced and skilled Chef to lead our culinary team. As Chef De Cuisine, you will oversee all aspects of kitchen operations, ensuring the highest standards in food quality, consistency, and presentation. In collaboration with the Executive Chef, you will help develop and execute seasonal menus, manage food costs, and maintain strict kitchen hygiene and safety standards. The ideal candidate will have a passion for delivering exceptional dining experience and possess strong culinary expertise. Leadership abilities and the capacity to inspire and guide a team of culinary professionals are essential for this role. Primary Responsibilities Performance: Maintain attention to detail, speed, and accuracy; organize and follow up effectively. Ensure guest service needs are met, remain calm under pressure, and resolve problems efficiently. Leadership: Hire, train, evaluate, motivate, and coach the culinary team. Maintain cultural and core standards while overseeing daily operations. Planning: Develop and implement seasonal menus, ensuring quality preparation and presentation of food. Financial Oversight: Control labor costs and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Sanitation: Ensure compliance with sanitation standards set by the World Equestrian Center, local, state, and federal regulations. Maintain a clean and organized kitchen. Consistency & Standards: Maintain quality control systems, monitor food shipments for compliance with specifications, and emphasize food preparation quality. Communication: Facilitate communication within the team and with management to ensure smooth operations. Guest Feedback: Address guest feedback regarding food quality and service, implementing corrective actions as needed. Special Events: Plan and execute special events and private dining experiences that generate revenue and create memorable guest moments. Inventory Management: Oversee inventory and ordering, ensuring adequate stock levels while minimizing waste and controlling costs. VIP Relations: Provide exceptional dining experiences for high-profile guests, ensuring their expectations are exceeded. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship. Physical Requirements Standing/Walking: Ability to stand or walk for extended periods, and perform physical tasks such as kneeling, crouching, and climbing. Lifting: Capable of lifting up to 50 lbs. occasionally. Vision & Hearing: Must have good vision for close work and good hearing ability. Endurance: Ability to stand for up to 8 hours a day. Required Knowledge, Education, and Skill Verbal and Written Communication: Strong communication skills are essential. Experience: 5+ years in a culinary leadership role, with expertise in Italian cuisine. Kitchen Expertise: In-depth knowledge of kitchen operations, equipment, and facilities. Detail-Oriented: Exceptional organizational skills and attention to detail. Research & Development: A passion for enhancing culinary experiences. Leadership: Proven leadership, teaching, coaching, and training skills. Labor Relations: Familiarity with laws regarding equal employment, safety, wage, and labor relations. Certifications: ServSafe and Alcohol Compliance Certification required. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work-life balance and by providing development opportunities. We are proud to be a Drug-Free Workplace

Keystone - With three unbelievable mountains, tons of outdoor adventures, lodging and dining all in two unique villages, it's clear that Keystone is the best place to experience the best of the Rocky Mountains. The fun and excitement is all in one convenient location. Right here! An advanced pastry cook is responsible for ensuring that all resort guests and conference/catered events experience the best tasting, visually appealing and highest quality pastries available while assisting maintaining a profitable and environmentally aware department. Other job duties of this position include, but are not limited to: Follow and/or prepare prep sheets accurately and with a sense of urgency. Read, understand, and follow recipes and standards. May be required to create recipes, cost and develop pastry menu. Responsible for maintaining clean and organized storage areas for all food items and for proper rotation. Other duties, including cleaning, stewarding, and other duties as assigned by management. Extensive knowledge and application of sanitary practices, personal hygiene, safe food handling, and basic kitchen practices. Desire and ability to work as part of a team. Capable of reading BEOs, amenity request forms and other documents for proper execution of pastry goods. Requires minimal supervision. Should have the ability to be responsible for a department area of an operation. Able to work multiple stations, work off a prep list and set up in time allotted. Practices "clean as you go" techniques that insure the pastry kitchen, dish room, storage and heart-of-the-house areas are both clean and safe. Posess strong fabrication skills and understand importance of leaving next shift fully prepared. Qualifications: Education: HS Diploma Required, Culinary Degree Preferred Computer Operations: familiar with MS office Licenses/Accreditations: ServSafe or will be provided upon hire Previous Work Experience: 3+ years in Food and Beverage, Pastry Experience strongly preferred, fine dining strongly preferred Language: Proficient in English, written and spoken Other Specific Requirements: must pass and adhere to Knife Safety and ServSafe upon hire. Must provide own slip resistant shoes prior to first day of work. Preferred but not Required: Baking or Pastry experience in fine dining will be given strong consideration. Interesting and Informational Links: Find out more about Vail Resorts Recruitment and “like” our page on Facebook Find out more about Keystone Resort Find out more about our Company Policies Have Fun. Serve Others. Do Right. Drive Value. Do Good. Be Safe . These are the values Vail Resorts employees embrace daily. As the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations, we operate in three highly integrated and interdependent segments including mountain, lodging and real estate. Vail Resorts employees are good at what they do and we welcome people who bring enthusiasm, pride and commitment to creating an Experience of a Lifetime to our stakeholders. Vail Resorts is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.