Sous Chef Jobs in West Melbourne, FL

Executive Chef to $110k - Orlando, FL Are you a passionate culinary leader seeking to orchestrate unforgettable dining experiences at a thriving resort in the heart of Orlando? Do you possess the vision to elevate three distinct restaurant concepts, from fine dining to family-friendly fare and a vibrant sports bar? If so, we invite you to explore this exciting opportunity! About the Role: As our Executive Chef, you will spearhead all culinary operations across our three unique restaurants: Fine Dining Concept: Captivate discerning palates with innovative, high-end cuisine that reflects the latest culinary trends and showcases fresh, seasonal ingredients. Family Casual Concept: Create a welcoming atmosphere and provide families with delicious, approachable food that caters to all ages and tastes. Sports Bar Concept: Ignite the excitement with crowd-pleasing dishes and snacks perfect for game day or casual gatherings. Responsibilities: Lead and mentor a talented team of chefs and culinary staff, fostering a positive and collaborative work environment. Develop and implement seasonal menus that align with each restaurant's concept and budget. Manage food costs and inventory, ensuring efficient operations and profitability. Design and execute special menus for events and catering needs. Maintain high standards for food quality, hygiene, and safety. Collaborate with other departments, such as marketing and sales, to promote the resort's dining experiences. Stay current with culinary trends and attend industry events to continually refine your skills and knowledge. Qualifications: 10+ years of culinary experience, including leadership roles in diverse restaurant settings. Proven track record of success in menu development, food cost control, and team leadership. Strong culinary skills and knowledge of various cooking techniques. Passion for creating exceptional dining experiences and exceeding guest expectations. Excellent communication, interpersonal, and leadership skills. Ability to work independently and manage multiple priorities effectively. Experience with resort operations and hospitality industry preferred. Benefits: Competitive salary range: $85,000 - $110,000 annually Comprehensive benefits package, including health insurance, dental, vision, and paid time off Opportunity to work in a dynamic and creative environment Be part of a passionate team dedicated to providing exceptional guest experiences Enjoy the perks of working at a world-renowned resort in Orlando, FL How to Apply: Please submit your resume and cover letter via the online application portal. We look forward to hearing from you! Disclaimer: RecruitKick is an equal opportunity employer and does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. During our recruiting process, we may contact you about positions we feel are a good fit for you or contact you via SMS text message. By clicking to submit your application, RecruitKick has your consent to communicate via SMS text message moving forward.

JOB TITLE: Sous Chef, Specializing in Pastry/Bakery REPORTS TO: Executive Chef Are you a dynamic leader with a passion for food? Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Sous Chef, Specializing in Pastry/Bakery at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don't just cater events-we create memorable experiences. Our team is driven by four core values: •Passion: We love what we do and take pride in delivering exceptional food and service. • Customer Focus: We go above and beyond to exceed client expectations. • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability. •Creativity: We embrace innovation to craft unique culinary and event experiences. Puff ‘n Stuff Catering is looking for this Sous Chef to bring skill, creativity, and leadership to our pastry and bakery operations. Working alongside our Executive Chef, you'll lead production, uphold quality standards, and ensure flawless execution for high-end catering events. Why Join Us? Competitive Pay - Your expertise is valued. Top-Tier Equipment & Ingredients - Work with the best tools and resources in the industry. Creative & Collaborative Environment - Be part of an innovative culinary team pushing boundaries in the pastry world. Event Exposure - Contribute to high-end onsite event executions. Career Growth - Develop your skills within a company committed to excellence. Role & Responsibilities Culinary Leadership & Execution Oversee commissary pastry production, ensuring quality, consistency, and efficiency. Maintain accuracy in recipes, portioning, and presentation from preparation to final execution. Minimize waste, optimize ingredient usage, and uphold food safety standards. Event & Team Collaboration Support onsite event execution, ensuring seamless pastry and dessert presentations. Work closely with the Executive Chef and culinary team to align production with event needs. Train and guide the Pastry/Bakery team to uphold high standards in execution. Qualifications Required: Experience in pastry/bakery management, preferably in high-volume catering or food service. Strong leadership, communication, and team-building skills. Knowledge of food safety regulations and kitchen operations. Ability to manage production schedules and work efficiently under tight deadlines. Availability to work nights, weekends, and travel within Central Florida. Preferred: Experience with catering software (Caterease, ChefTec). Familiarity with wedding, catering, and event production. Compensation & Benefits Competitive pay based on experience and leadership abilities. Health, dental, 401(k), flexible spending, and paid vacation. Join Our Culinary Legacy This is your opportunity to refine your craft, contribute to high-profile events, and work in a company that values innovation and craftsmanship. Ready to elevate your pastry career? Apply now and be part of something extraordinary.

Must have Executive Chef Experience and be hands on. 100% Travel Living on-site. $1500 Week, $78,000 Annualized. This is Travel Task Force. Force. Will be working with us in California. Creates Menu Items Hires, trains, and manages kitchen staff. Sets the staffing schedule. Works the line as needed Leads pre-shift meetings. Develops recipes and menus. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Two Years Executive Chef in Hotel or Resort Setting Ability to “Live on the Road” for 3 to 6 months at a time

Job Details Cafe Tu Tu Tango - Orlando, FL Full Time $80,000.00 Salary/year Any Back of the House Management PositionsDescription Purpose: Provide Back of House leadership at the restaurant level for two units. Direct and support the Back of House teams to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features to keep with the ARP brand. Alexandria Restaurant Partners owns, operates, and manages 11 restaurants in Florida, Northern Virginia, and Washington DC. The three principals of ARP go back 25 years to the first Café Tu Tu Tango in Coconut Grove, Florida. We pride ourselves on leading with integrity and being transparent. Key Accountabilities: Manage adherence to ARP's quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Work alongside Market Partner and General Manager to achieve desired results Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization's talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management. Represent, support, and protect the ARP brand. Take ownership, handle stress/failure, and adapt. Cafe Tu Tu Tango is part of Alexandria Restaurant Partners. Our locations include Ada's on the River, Barca Pier & Wine Bar, Café Tu Tu Tango, Mia's Italian Kitchen, Palette 22, Theismann's, The Majestic, The Royal, and Vola's Dockside Grill & Hi-Tide Lounge. Qualifications Qualifications: Minimum 2 to 5 years of direct kitchen management experience at high volume or multi-unit. High-level organizational skills and time management with multi-task capabilities to get people under you where you need them High level of attention to detail. Consistently delegates and follows up. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented. Strong analytical skills with some experience in P&L management, budgeting, and forecasting of purchases and schedules. Experience with menu development, analysis, and costing. Experience managing large banquet events along with custom event menu development. Adaptable, able to change priorities and manage workloads with minimum direction. Excellent interpersonal and relationship-building skills. Ability to speak and understand English. Ability to speak and understand Spanish is a plus. Culinary school background is a plus. Physical Requirements Able to work 10-hour plus shifts. Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Finger/hand dexterity to operate kitchen machinery and knives. Able to withstand changes in temperature, occasional smoke, steam, and heat. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.

Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. The Ideal Candidate for This Position You supply fuel for life. For you, food is more than just sustenance-it's a passion. Your enthusiasm for crafting and sharing the most delectable culinary experiences is contagious. Your kitchen sizzles with energy, and your dishes delight guests. Now, let our hotel be the stage for your expertise and creativity as Executive Chef. As Executive Chef, You Will: Oversee all aspects of the hotel's food operations, including restaurant outlets and banquet facilities, ensuring exceptional culinary experiences that exceed guest expectations while driving revenue and profitability. Work closely with Finance to develop and maintain a budget, keeping food and labor costs within targets to optimize profitability. Foster a dynamic, team-oriented kitchen culture that encourages collaboration and professional growth. Provide coaching and feedback while ensuring a safe, productive environment for both staff and guests. Develop unique and exciting menu concepts while implementing modern cooking techniques. Take pride in delivering consistently high-quality dishes that leave a lasting impression. Fundamentals A minimum of 2-3 years of experience as an Executive Chef, preferably in a hotel setting, is required. A degree from a culinary school is preferred, but we will consider other combinations of education and experience that provide the necessary skills and expertise. Candidates must be willing to obtain any required licenses or certifications, such as a State Health Certificate, to comply with state regulations. Benefits 401(k) Health, dental, and vision insurance Disability and life insurance Employee assistance program Flexible spending account Paid time off Free employee meals Room and food & beverage discounts Benefits 401(k) Dental insurance Disability insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Vision insurance Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. Other details Pay Type Salary

🛂 Visa Sponsorship Available Are you a Michelin-trained Sous Chef or Senior Chef looking to step up into an Executive Chef role? This is your opportunity to lead a Michelin-aspirant Indian fine dining concept in Orlando, FL, and bring Indian cuisine to the global stage. We are seeking a culinary innovator with a proven track record in high-end Indian cuisine, who is ready to take the next step in their career. The right candidate will bring creativity, leadership, and excellence to craft a Michelin-worthy dining experience. ✅ Experience: Michelin-starred restaurant or fine dining background required ✅ Leadership: Ready to take charge and build a high-performance team ✅ Creativity: Passion for elevating Indian cuisine with modern techniques ✅ Visa Support: Sponsorship available for the right candidate

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Orlando. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Full-time Description The Diocese of Orlando is seeking an experienced Executive Chef to oversee all kitchen and serving staff in a busy facility. Responsibilities include managing food preparation, ordering, inventory, and daily operations. Must have prior experience as a chef and managing staff. Competitive salary & benefits offered.

Job Details BCC Rolling Oaks, LLC - Kissimmee, FL Full Time Restaurant - Food ServiceDescription Executive Chef We are seeking a highly experienced and results-driven Executive Chef to take full responsibility for kitchen operations. This role requires strong leadership, expertise in cost control, team training, process standardization, and culinary innovation to deliver an outstanding dining experience. The ideal candidate must have a proven track record in kitchen management, menu development, cost optimization, and high-volume restaurant operations, ensuring efficiency, consistency, and profitability. Key Responsibilities Culinary Leadership and Menu Development Oversee the creation and execution of Latin and Cuban cuisine, ensuring authenticity, consistency, and innovation. Develop and update menus, incorporating cost-effective and high-margin items while maintaining quality. Standardize recipes, portion sizes, and plating to ensure uniform presentation and quality control. Research and implement new culinary techniques, ingredients, and industry trends to keep the menu competitive. Cost Control and Operational Efficiency Manage food cost, inventory control, and purchasing strategies to maintain profit margins. Reduce waste and optimize ingredient usage through strict inventory and portion control systems. Establish and maintain supplier relationships to ensure the best quality ingredients at competitive prices. Implement cost-control measures and analyze financial performance to enhance profitability. Team Leadership and Kitchen Management Lead, train, and supervise the kitchen staff to maintain high performance and professionalism. Establish ongoing training programs to improve skills, consistency, and efficiency. Create a positive kitchen culture that enhances staff retention and promotes teamwork. Enforce kitchen policies, procedures, and workflow optimization to improve productivity. Compliance and Quality Standards Ensure strict compliance with food safety regulations, HACCP protocols, and health department requirements. Maintain exceptional cleanliness and organization in all kitchen areas. Conduct regular audits to guarantee food safety, quality, and operational consistency. Technology and Performance Optimization Utilize digital tools for inventory tracking, cost analysis, and kitchen operations (ExtraChef, iAuditor, KDS, or similar systems). Establish customer feedback monitoring to continuously enhance the dining experience and kitchen performance. Qualifications and Requirements Minimum of 5 years of experience as an Executive Chef, Head Chef, or similar leadership role in a high-volume restaurant. Culinary Arts degree or equivalent professional experience. Extensive knowledge of Latin and Cuban cuisine (preferred). Strong expertise in cost control, inventory management, and supplier negotiations. Proven ability to lead, train, and develop teams in a high-pressure environment. Proficiency in kitchen management software and digital inventory systems. Bilingual in English and Spanish (required). Availability to work nights, weekends, and holidays as needed. Compensation and Growth Opportunities Competitive salary based on experience and performance. Bonus structure tied to cost efficiency, operational success, and guest satisfaction metrics. Clear career growth opportunities within the company, including a potential transition to Executive Chef based on performance. Potential to contribute to new restaurant concepts and future expansions.

This position is responsible for all aspects of the culinary operations of BACAN, our Michelin Recommended Restaurant. You will train and motivate staff to exceed goals while balancing profitability metrics. With a focus on quality and production levels, the Chef de Cuisine will lead the culinary team on its mission to exceed customers' expectations related to food quality and dining experience. At CoralTree Hospitality, we're committed to enriching your career and life experiences through unparalleled benefits that support your personal and professional growth. Joining the CoralTree team means gaining access to an exceptional benefits package designed with you in mind. Join us and discover a workplace where your contributions are valued and rewarded every day. Explore Freely: Immerse yourself in our Team Member Travel Program, where you'll enjoy complimentary and discounted stays at CoralTree Hospitality properties, allowing you to explore new destinations effortlessly. Share the Experience: Enjoy UNLIMITED Friends and Family discounted rates, creating unforgettable memories together. Comprehensive Health Coverage: Take charge of your well-being through our pre-tax flexible benefit plan, covering healthcare and dependent care expenses, tailored to your needs. Our comprehensive medical, dental, vision, life, and disability benefits, including pet insurance ensures peace of mind for you, your family, and your furry companions. Build for the Future: Plan for tomorrow with our 401(k) plan, complete with a company match, empowering you to build financial security. Support When You Need It: Navigate life's challenges with confidence through our Employee Assistance Program, providing support when you need it most. Enriched Lifestyle: Enjoy a balanced lifestyle with paid vacation, sick days, and holidays, giving you time to recharge and celebrate with loved ones. Exclusive Discounts: Access team member discounts from top industry brands in travel, entertainment, and retail, including Apple, Live Nation, Samsung, Hertz, and more, making every day a little more extraordinary. As a member of the Lake Nona Wave Hotel team, you'll also benefit from: Enhanced Wellness: Benefit from special rates at the Lake Nona Performance Club, enhancing your wellness journey. Culinary Delights: Indulge in discounts at Tavistock Group Restaurants, savoring culinary experiences at exceptional value. Complimentary, Convenience, and Comfort: Receive team member meals, uniforms, and parking, ensuring convenience and comfort during your workday. Responsibilities Ensures the highest standard of quality control and menu development for haven kitchen, haven lounge, IRD and poolside Plans and executes multiple functions. Continually enhances the culinary experience of guests. Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team. Prepares operating and capital budgets and operates banquet kitchen within those guidelines. Communicates openly and professionally with guests and meeting planners. Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Qualifications Able to work flexible hours and days. Two-year culinary arts degree required. Minimum of three years of related experience as a sous chef or a chef de cuisine. Three to five years of Supervisory experience. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships. Previous experience in luxury and high end establishment. Must have serve safe certificate. #LakeNonaWaveHotel #LI-Onsite

At Holiday Inn Club Vacations, we believe in strengthening families. And we look for people who exhibit the courage, caring and creativity to help us become the most loved brand in family travel. We're committed to growing our people, memberships, resorts, and guest love. That's why we need individuals who are passionate in life and bring those qualities to work every day. Do you instill confidence, trust, and respect in those around you? Do you encourage success and build relationships? If so, we're looking for you. This position is responsible for creating positive guest experiences through the leadership, direction, administration and support of Food and Beverage operations. They will prepare and execute on menu items as ordered by customers, maintain clean and safe work environments and manage food costs through proper food preparation technique. This position is responsible for menu development for food and beverage operations. This position operates with limited supervision by senior resort leadership. COMPANY BENEFITS: Matching 401K Growth & Developmental Opportunities Comprehensive Medical, Dental & Vision Benefits EAP - Employee Assistance Program PTO - Paid Time Off Travel Benefits, Discounts & FREE Vacations through our ClubGo Program Tuition Reimbursement & Continuing Education Courses Outstanding Company Culture SUPERVISORY RESPONSIBILITIES: Degree in Culinary Arts • 7+ years Food and Beverage leadership experience (may include formal culinary education) • Ability to work in a high-pressure environment • Ability to speak, read and write in English CERTIFICATES, LICENSES, REGISTRATIONS: Ability to speak, read and write in English. Must be able to monitor food cost daily, inventories. Adhere to brand standards - correction, motivation, development - rectify discrepancies. Excellent organizational/time management skills. Able to create partnership with FOH Managers. Must have experience Establish and Maintain Par levels. Able to analyze and interpret safety and incident reports. Ability to develop and implement menus. Ability to review, analyze and evaluate the effectiveness of work systems and processes. Ability to identify problems and develop or recommend appropriate solutions. Ability to handle payroll processing. Knowledge of kitchen equipment required. Knowledge of soup, sauce, meat, fish, poultry, casserole, and vegetable preparations. Ability to work in a high-pressure environment. Ability to supervise individual staff and work teams, effectively and in accordance with established human resources policies and procedures. While performing the duties of this job the employee may be required to sit or stand for extended periods of time. Will be required to bend, twist, reach, push, pull, and operate office machinery. Must be able to lift to thirty pounds. Specific work assignments may change without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. WORKING CONDITIONS: Most of the work will be performed in a climate-controlled environment but may be exposed to inclement weather and varying degrees of temperature on occasion. Schedules will vary depending on business needs, and may entail working nights, weekends, and holidays. Must be flexible to work outside of departmental operating hours.

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 $23.46/hour, automatic raise to $24.46/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)

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

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

Do you have a passion for the Pastry Arts and experience working in all functions of a bakery? If so, Walt Disney World Resort is seeking Assistant Sous Chefs for our Pastry/Bakery team! With the Pastry/Bakery team, we have the opportunity to provide first-rate bakery experiences while working for one of the world's leading entertainment and hospitality companies. Moreover, we experience a world of options in our Hotels and Theme Parks, from quick service to Five-Diamond dining. The pay rate for this role in Florida is $26.60 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: ****************************************

This position is responsible for all aspects of the culinary operations of BACAN, our Michelin Recommended Restaurant. You will train and motivate staff to exceed goals while balancing profitability metrics. With a focus on quality and production levels, the Chef de Cuisine will lead the culinary team on its mission to exceed customers' expectations related to food quality and dining experience. At CoralTree Hospitality, we're committed to enriching your career and life experiences through unparalleled benefits that support your personal and professional growth. Joining the CoralTree team means gaining access to an exceptional benefits package designed with you in mind. Join us and discover a workplace where your contributions are valued and rewarded every day. Explore Freely: Immerse yourself in our Team Member Travel Program, where you'll enjoy complimentary and discounted stays at CoralTree Hospitality properties, allowing you to explore new destinations effortlessly. Share the Experience: Enjoy UNLIMITED Friends and Family discounted rates, creating unforgettable memories together. Comprehensive Health Coverage: Take charge of your well-being through our pre-tax flexible benefit plan, covering healthcare and dependent care expenses, tailored to your needs. Our comprehensive medical, dental, vision, life, and disability benefits, including pet insurance ensures peace of mind for you, your family, and your furry companions. Build for the Future: Plan for tomorrow with our 401(k) plan, complete with a company match, empowering you to build financial security. Support When You Need It: Navigate life's challenges with confidence through our Employee Assistance Program, providing support when you need it most. Enriched Lifestyle: Enjoy a balanced lifestyle with paid vacation, sick days, and holidays, giving you time to recharge and celebrate with loved ones. Exclusive Discounts: Access team member discounts from top industry brands in travel, entertainment, and retail, including Apple, Live Nation, Samsung, Hertz, and more, making every day a little more extraordinary. As a member of the Lake Nona Wave Hotel team, you'll also benefit from: Enhanced Wellness: Benefit from special rates at the Lake Nona Performance Club, enhancing your wellness journey. Culinary Delights: Indulge in discounts at Tavistock Group Restaurants, savoring culinary experiences at exceptional value. Complimentary, Convenience, and Comfort: Receive team member meals, uniforms, and parking, ensuring convenience and comfort during your workday. Responsibilities Ensures the highest standard of quality control and menu development for haven kitchen, haven lounge, IRD and poolside Plans and executes multiple functions. Continually enhances the culinary experience of guests. Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team. Prepares operating and capital budgets and operates banquet kitchen within those guidelines. Communicates openly and professionally with guests and meeting planners. Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Qualifications Able to work flexible hours and days. Two-year culinary arts degree required. Minimum of three years of related experience as a sous chef or a chef de cuisine. Three to five years of Supervisory experience. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships. Previous experience in luxury and high end establishment. Must have serve safe certificate. #LakeNonaWaveHotel #LI-Onsite

Job Details Mia's Italian Kitchen FL - Orlando, FL Full Time $80,000.00 Any Back of the House Management PositionsDescription Purpose Provides Back of House leadership at restaurant level. Manages Back of House hourly team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities Actively manage adherence to ARPs quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organizations talent pipeline and drive growth. Impact restaurant profitability through effective financial management. Ensure Back of House facilities are maintained. Represent, support, and protect the ARP brand. Assist New Restaurant Openings as required. Responsibilities Menu Development Assist in coordinating system updates, purchasing activities and logistics to support new menu rollout. Partner with Executive Chef in coordinating new menu item line station assignment. Maintain new menu recipe documentation at restaurant-level. Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions. Review feedback from team to assess any challenges post-rollout and implement necessary adjustments. Quality Standards Role model and actively coach restaurant team on food quality. Actively monitor food execution. Continuously coach Back of House team to ensure adherence to recipe and proper preparation and plating technique. Understand - at expert level - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance. Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify root cause and take necessary action to rectify. Operations Partner with Executive Chef in maintaining a properly trained Back of House staff to operate the restaurant effectively. Ensure the Back of House is properly staffed for all shifts. Teach and monitor daily routines in the Back of House. Provide support and direction to ensure adherence to operating systems, procedures, and standards. Partner with Executive Chef in managing all Back of House systems within the restaurant. Carry out corrective action plans, when necessary, to correct immediate issues and prevent recurrence of problems. Ensure all company specifications are followed. Support Executive Chef in managing Back of House administrative procedures, to include staff files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures. Maintain strict adherence to proper food safety and sanitation procedures. Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents. Complete incident reports promptly in the event of an injury Actively support security procedures in the restaurant to protect employees, guests, and company assets. Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes. Financial Management Partner with Executive Chef to evaluate purchasing practices and usage levels of ingredients to ensure restaurant is operating in a cost-effective manner without any compromise to quality standards. Monitor daily operation for improper food handling and other causes of unnecessary waste. Take action to correct. Impact the restaurants P&L through sound operational and financial practices. People Supervise and develop hourly Back of House staff. When necessary, assist employee counseling and corrective action (which may include terminations). When necessary, assist employee counseling and corrective action. Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews/conversations. Assist in new hire training for Back of House hourly staff to ensure all required training materials, schedules and guidelines are followed. Continuously evaluate hourly Back of House staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives. Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback. Monitor staff morale, and partner with Executive Chef to correct breakdowns in employee satisfaction and engagement at the restaurant level. Qualifications Qualifications: Minimum 1 year experience as a Back of House manager in a high-volume restaurant or minimum 6 months experience in Back of House with ARP High level organizational skills with multi-tasking capabilities Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through. Dependable, reliable, and highly motivated Ability to communicate effectively in English. Ability to speak and understand Spanish a plus. Physical Requirements Able to work 10-hour plus shifts. Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Finger/hand dexterity to operate kitchen machinery and knives. Able to withstand changes in temperature, occasional smoke, steam, and heat. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.

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

Welcome to Aloft Lake Nona. Designed for global travelers who love open spaces, open thinking and open expression, this is where travel creates possibilities. Where style is necessary. Connectivity keeps up with you. Social scenes are vibrant. And the only direction is forward. Aloft Lake Nona seeks a Restaurant Chef de Cuisine to lead the daily operations of the restaurant culinary team. Duties include but are not limited to leading menu planning, maintaining sanitation standards, and assisting the executive sous chef, restaurant manager, and the culinary team on the line during peak meal periods. In this role you will strive to continually improve guest and team member satisfaction determine training needs to accomplish goals, then implement a plan of action. High focus on financial performance, superior guest dining service, team member engagement, labor management, and guest/team member satisfaction by fostering a professional work environment that champions our company culture. Areas of responsibility comprise overseeing all food preparation for the restaurant, lounge, and all support areas. Reporting to the executive sous chef, this position will service Tempo+Grace and WXYZ Bar. At CoralTree Hospitality, we're committed to enriching your career and life experiences through unparalleled benefits that support your personal and professional growth. Joining the CoralTree team means gaining access to an exceptional benefits package designed with you in mind. Join us and discover a workplace where your contributions are valued and rewarded every day. Explore Freely: Immerse yourself in our Team Member Travel Program, where you'll enjoy complimentary and discounted stays at CoralTree Hospitality properties, allowing you to explore new destinations effortlessly. Share the Experience: Enjoy UNLIMITED Friends and Family discounted rates, creating unforgettable memories together. Comprehensive Health Coverage: Take charge of your well-being through our pre-tax flexible benefit plan, covering healthcare and dependent care expenses, tailored to your needs. Our comprehensive medical, dental, vision, life, and disability benefits, including pet insurance ensures peace of mind for you, your family, and your furry companions. Build for the Future: Plan for tomorrow with our 401(k) plan, complete with a company match, empowering you to build financial security. Support When You Need It: Navigate life's challenges with confidence through our Employee Assistance Program, providing support when you need it most. Enriched Lifestyle: Enjoy a balanced lifestyle with paid time off and holidays, giving you time to recharge and celebrate with loved ones. Exclusive Discounts: Access team member discounts from top industry brands in travel, entertainment, and retail, including Apple, Live Nation, Samsung, Hertz, Sam's Club and more, making every day a little more extraordinary. Responsibilities Ensures the highest standard of quality control and menu development for the restaurant, lounge, and other support areas. Continually enhances the culinary experience. • Supervises restaurant kitchen shift operations and ensures compliance with all culinary policies, brand standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communicates production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws, regulations, and brand standards. • Follows proper handling and right temperature of all food products. • Prepares and cooks foods on the line with the team regularly. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. • Responsible to lead opening for service and closing duties. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen team members. Manages all day-to-day operations. Has working knowledge of all kitchen stations well enough to perform duties in team member' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of team members. • Ensures each team member is trained to support successful kitchen operations. • Offers adequate on-boarding experience to new hires ensuring team members understand job expectations and are properly trained to deliver a seamless guest dining experience. • Establishes and maintains open, collaborative relationships with team member and ensures team members do the same within the team. • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve/exceed budgeted goals. • Effectively investigates, reports and follows-up on team member accidents. • Knows and implements company safety standards. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages team member progressive discipline procedures. • Participates in the team member performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for team member. • Assists as needed in the interviewing and hiring of team member team members with appropriate skills. • Provides all applicable restaurant information to supervisors, co-workers, and subordinates and to the front of the house leadership team and staff effectively. • Analyzes information and evaluating results to choose the best solution and solve problems. • Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. • It's visible in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships. • Communicate with team member and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation. Qualifications Able to work flexible hours and days. Two-year culinary arts degree required. Minimum of three years of related experience as a sous chef or a chef de cuisine. Three to five years of supervisory experience. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships. Previous experience in restaurant setting preferably in a hotel environment. Must have serve safe certificate. Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #AloftLakeNona #LI-Onsite