Sous Chef Jobs in Tamarac, FL

We are seeking an exceptional Executive Chef for a highly regarded fine-dining restaurant located in beautiful Boca Raton, FL. This modern, upscale establishment is known for its innovative menu, top-tier service, and luxurious ambiance. With a loyal following and a stellar reputation, this restaurant offers a fantastic opportunity for a creative and driven culinary leader to make their mark. COMPENSATION: Base salary up to $110,000 plus bonus, comprehensive benefits, PTO, retirement plan and more! Executive Chef Skills and Experience: Proven experience of 3+ years as Executive Chef in a high-volume, upscale restaurant Expertise in scratch-kitchen Italian cuisine Degree in Culinary Arts or equivalent professional experience strongly preferred 10+ years of progressive kitchen experience, with 5+ years in a leadership role High-level team leadership ability with a focus on mentoring and developing talent Proven track record of creativity in menu development and executing elevated dining experiences If this Executive Chef opportunity has caught your attention then please apply today! *Please note that only qualified applicants will receive a direct response to inquiry

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

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

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

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

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Nami Nori/Matsuyoi is looking for a driven and detail-oriented Executive Sous Chef to lead the team for our Design District location. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. The Executive Sous Chef reports to the Chef de Cuisine. Experience in Japanese cuisine is a plus, but is not required. We will train the right candidate. Nami Nori is the first concept to specialize in open-style sushi hand rolls.. Our mission is to create a world-wide devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: 72.9K followers on Instagram ★★ The New York Times “ Nami Nori Gets Hand Rolls Right, and Other Details Too” Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village” The NEW YORKER “Nami Nori's Hand Rolls Are Worth the Wait” And more… BENEFITS Compensation: $75,000-$85,000 annually 40 hours vacation time annually for management Medical, dental & vision health insurance programs with employer contribution Commuter benefits Employee dining discounts at any Nami Nori location Opportunity to grow professionally with a growing company ABOUT YOU: Passion for Japanese cuisine Exceptional communication skills Natural leader Strong work ethic Attention to detail and excellent organizational skills Ability to multitask & problem solve Entrepreneurial & results driven Thrives is a fast-paced environment 3+ years of experience in a similar position POSITION SUMMARYThe Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations. Compensation: $75,000.00 - $85,000.00 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. "Nami Nori is a casual yet elegant temaki bar offering guests a unique sushi dining experience in New York City. Coming from the rarified Japanese restaurants in which they trained, partners Taka Sakaeda, Jihan Lee and Lisa Limb envisioned Nami Nori to be a more inclusive place that balances accessibility with a dedication to quality and creativity with a respect for traditional techniques. Nami Nori is committed to creating great experiences for both guests and employees alike. We have plans for expansion and are looking for dynamic employees to help our company grow!"

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

Description Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions 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 More Requirements/Responsibilities · Minimum 4 years' experience as a Sous Chef in Fine Dining / Hight Volume · Open availability including weekends, evenings and holidays. · Flexible and willingness to adapt to ongoing changes. · Able to inspire, motivate, and develop employees. · Proven track record in building high-performing teams. · Professional and confident verbal and written communication with guests, employees and ownership. · Have an interest in hospitality. · Must be flexible and team oriented. · Ability to work under pressure with grace and ease. · Available to work evenings and weekends. · Ability to multitask, efficient and a fast worker. · Able to lift up to 50 lbs. occasionally. Benefits: We're proud to offer exceptional wages, bonus, dining benefits, a 401k plan, a schedule set two weeks in advance and a chance to work and grow in one of the most dynamic restaurant groups in the country Special Instructions Please do not send any emails, resumes, or call. APPLY IN PERSON ONLY WITH RESUME OR EMAIL ****************** Anthony's Runway 84 330 W State Road 84 Fort Lauderdale, FL 33315 TUESDAY to FRIDAY 2pm - 5pm. Ask for Chef Ralph! Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

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

Our client, an iconic South Florida destination resort, is looking for an experienced and motivated Executive Chef to join their newly revamped Beach Club culinary operations. This is a multi-outlet leadership role responsible for all aspects of the culinary operations at the Beach Club, offering a significant leadership opportunity with competitive compensation and benefits. Summary from the Hiring Team The ideal candidate must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Must be able to: Possess a hands-on style of management. Maintain inventory and coordinate purchases for food production. Produce and organize daily purchases for multi-outlet production Work with recipes to specific guidelines in production and understand basic food cost and portion control mechanisms. Monthly inventory (as directed by CFO) Possess the ability to lead and train staff, reviews Responsible for the proper production of food items, working efficiently to achieve maximum productivity Prepare food items, using methods such as roasting, broiling, grilling, frying, sautéing, steaming, poaching, braising, and shot order cookery (per outlet specific) Proficiently perform duties on both hot and cold lines, as well as duties involving food preparation Practice safe and proper use of equipment at all times Label, date, store and rotate all products while maintaining assigned par levels - D.T.M. Practice basic sanitation, food rotation, and cooler cleanliness. Keep the work area clean Comply with health department standards, always upholding these regulations Maintain a safe working environment. Report and correct, if possible, any unsafe acts or conditions work with asst. and chief engineer Work with recipes to specific guidelines in production and understand basic food cost and portion control mechanisms. Have a proven track record in quality food operations Maintain a professional working relationships with outlet front-of-house managers Train new staff in job requirements and coordinate planning with stewarding as required. Must be able to plan and execute to achieve maximum potential of labor pool and ensure quality Preparation of food items to Resort specifications, adhering to standard recipes and paying close attention to visual appeal In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. Essential Functions Job duties include, although are not limited to: Hire, train, supervise, schedule, and participate 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. Listen actively and communicate clearly while interacting with customers to promote food products and direct staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company. Assist F&B Director in estimating annual food budget. Dine at local restaurants to observe the latest trends in food presentation/pricing. Monitor outlets during peak periods to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Report any equipment in need of repair or replacement to Property Operations. Perform other duties as requested, such as VIP parties and staff meetings. Participate in the Manager-on-Duty Program as designated by the hotel. Internal Relationships Reports to the Vice President of Culinary. External Relationships Has regular contact with guests and members Qualifications and Education/Experience Requirements Four-year college degree in related field preferred. Culinary Degree preferred. At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel. Must be able to obtain a state health department certificate for food safety, sanitation. CPR/First Aid certification required. Physical Requirements Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing. In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing. Required Skills: Outlets Objects Food Preparation Team Performance BASIC Sanitation Product Quality Food Safety Special Projects Cooking Hiring Compensation Reviews Continuous Improvement Specifications Regulations Education Preparation Testing Planning Engineering Leadership Management

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

Key Responsibilities: - Develop and maintain menus that meet the needs and preferences of our diverse guest population, while also considering dietary restrictions and food allergies onboard the cruise ship - Manage and train a team of sous chefs, line cooks, and other kitchen staff to ensure efficient and effective operations - Oversee all food purchasing, inventory, and cost control measures to maintain budget and profitability - Collaborate with other departments, including dining room and bar staff, to ensure a seamless dining experience for our guests - Maintain high standards of food safety and sanitation, following all necessary regulations and guidelines - Continuously review and improve upon our culinary offerings to keep up with industry trends and guest feedback - Foster a positive and professional work environment for all kitchen staff, promoting teamwork and open communication - Conduct performance evaluations and provide ongoing training and development for kitchen staff - Participate in onboard events and activities, showcasing your culinary skills and engaging with guests - Keep up-to-date with current food trends and techniques, incorporating them into menu planning and execution Requirements: - 5+ years of experience as an Executive Chef in a high-volume, upscale restaurant or hotel - Proven track record of successfully managing and leading a culinary team - Strong knowledge of international cuisine and the ability to create innovative and diverse menus - Excellent communication, organization, and time-management skills - Ability to work in a fast-paced and ever-changing environment - Experience with food purchasing, inventory, and cost control - Knowledge of food safety and sanitation regulations - Culinary degree or equivalent experience preferred Working Place: Miami, FL, United States

Job Details Mother Wolf Miami - Miami, FL Full Time $125,000.00 - $145,000.00 Salary/year Restaurant - Food ServiceExecutive Chef Chef Evan Funke is a steward of Italian cooking traditions and culture. At Mother Wolf, he pays tribute to Rome's mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Funke's rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu echos themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured - Carbonara, all'Amatriciana, alla Gricia, al Burro, Arrabiata and more. Position Summary The Executive Chef manages and oversees operations in the kitchen as well as the kitchen staff. This role plans the menu, liaises with suppliers, and controls the budget, and ensures the quality of kitchen operations. Duties & Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Works closely with Partners & Chef Partners on continued menu development. Possesses knowledge of operational systems, which includes payroll, inventory and purchasing. Coaches and develops back-of-house employees by setting clear guidelines and expectations. Manage weekly food cost & inventories and employee payroll budgets. Meet or exceed budget expectations through controlling of P&L items. Monitors recipe accuracy, enforcing the use of proper weights and measures. Ensures all food meets the highest quality standards and is served on time. Ensures Department of Health and company sanitation standards Ensures the general cleanliness of the heart-of-house, and the entire venue. Partners with the General Manager to assist with employee hiring, training & development, scheduling of the BOH team. Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer. Possesses practical knowledge of the job duties of all supervised employees. Physical Requirements Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Exposure to hot kitchen elements or cleaning materials. Skills/ Experience At least two (2) years' leadership experience in a full service, moderate to high volume restaurant. Exceptional communication skills Ability to focus and multitask and work well under pressure. Strong knowledge of culinary products and technique. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends, and holidays when required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Success In This Role Is Measured By: * Assistance with preparation and design of all food and beverage menus for both daily service and special events. * Assisting the Director of Culinary and Hospitality in meeting or exceeding budgeted financial results through effective expense management and preparation of food and monitoring of supplies. * Manage the daily prep and production, hold pre-shift service meeting, oversee line service, ensure ticket accuracy and final presentation of all items. * The ability to train and nurture employees and promote internal growth. Key Duties and Responsibilities: * Resolve any issues that arise and seize control of the kitchen through sound management practices. * Promote innovation and produce high quality plates both in presentation and taste. * Manage and train kitchen staff by establishing working relationships with team members. * Work hand in hand with the staff throughout prep and production and ensure that appropriate par levels are maintained. Minimum Qualifications: * Culinary arts degree and two years of operational experience, or a bachelor's degree with three years of operational experience in a food service setting. * Senior Living experience is a plus. * Understanding of various cooking methods, ingredients, use of equipment and procedures of a professional kitchen environment. * Meet all special dietary needs, preferences, and restrictions of residents. * Take charge of the planning and execution of all community marketing and special events. Our people and our residents are at the center of our universe. We can't wait to meet you! The Arbor Company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Arbor7

The BOH Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The BOH Manager is responsible for the training of employees in connection with those functions. Job Duties - Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards - Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures - Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points - Fill in where needed to ensure guest service standards and efficient operations - Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items - Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $27.54/hour, automatic raise to $28.54/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity