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Job Description This is a tipped position offering strong earning potential. With hourly pay plus tips, Teppan Chefs can earn up to approximately $1,000 per week during peak seasons, depending on business levels and guest volume. At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) · Commuter and Dependent Care Benefits What You’ll Do As a Sushi Chef at Benihana, you will be responsible for crafting high-quality sushi and sashimi with precision, creativity, and consistency. Your mission is to deliver exceptional sushi dishes while ensuring top-tier presentation, taste, and guest satisfaction. Key Responsibilities • Prepare and execute all sushi, sashimi, and maki rolls according to Benihana’s high standards, • Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation, • Ensure consistency in knife cuts, portioning, and plating for all sushi dishes, • Follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood, • Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production, • Maintain a clean, organized sushi station, ensuring efficiency during high-volume service, • Monitor inventory levels of seafood, produce, and other sushi-related items to ensure freshness, • Work collaboratively with the BOH and FOH teams to ensure a seamless dining experience, • Engage with guests when appropriate, providing sushi recommendations and an interactive experience, • Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We’re Looking For • Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant, • Expertise in sushi preparation, knife skills, and traditional Japanese techniques, • Ability to multi-task and work efficiently in a fast-paced environment, • Strong attention to detail and commitment to presentation, freshness, and quality, • Understanding of sushi-grade fish handling, food safety, and storage practices, • Willingness to learn new techniques and contribute to menu innovation, • Must be able to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays, • Positive attitude, strong work ethic, and a team-first mentality Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Appodeal is a dynamic US-based product company with a truly global presence. We have offices in Warsaw, Barcelona and Parkland (FL), along with remote team members located around the world. Our company thrives on diversity, collaboration, and innovation, making us a leader in the mobile app monetization space. Why Appodeal? At Appodeal, we're more than just a company—we're a team united by a common mission: Help people discover and grow their talents through products that enable successful mobile app businesses! We take pride in our cutting-edge product and our internationally dispersed team of talented professionals. Here's what we value, and what we hope you do too: • Continuous Learning and Growth: We are passionate about learning, growing personally, and building rewarding careers., • Making an Impact: We are committed to building a history-defining company that leaves a lasting impact on the mobile app industry., • Solving Exciting Challenges: We tackle complex problems every day, supported by a team of world-class professionals and mentors., • Enjoying the Journey: We believe in having fun while working toward our goals.About the Role We're hiring an Office Manager to join our Parkland office. As an Office Manager you keep this place running: the daily condition of every room and system, the vendors and the landlord, food and supplies, the equipment and screens, the logistics of every visit, and the calendar of events that gives the office its social life. There is also a building job inside this one - nothing here is automated yet. There is no tool that reorders supplies, chases vendors, reminds you about birthdays, restarts the screens or passes the team's feedback to our chef, and the office's own reporting is put together by hand. Setting that up is part of the role, and a good place to start is an automatic count of the things that were not caught in time. What stays with a person is everything that needs someone in the building: walking the space before the day begins, being there when the AC technician arrives, setting up a room, welcoming a visitor, noticing the thing no system is watching. If you enjoy shaping things that are still taking form, there is plenty of room here. Key Responsibilities 1. Daily condition of the office • Walk the building every morning before core hours against a documented checklist: every room, plus electrical, Wi-Fi and technology, plumbing, access and air conditioning., • Turn anything failing into a task for the handyman or a vendor ticket the same morning., • Keep the kitchen, bathrooms, gym and outdoor areas to our standard, with a little buffer on the items people notice straight away. 1. Vendors, landlord and repairs • Choose and manage the vendors the office works with: air conditioning, pool, landscaping, electrical, gate, security, cleaning and grounds., • See every ticket through to a close: an owner, a date, someone on site for the visit, a check that the work was done well, and the invoice filed., • Hold the relationship with the landlord for repairs and payments, and support a lease renewal or a possible office move. 1. Equipment and technology • Own the state of the office equipment: screens and dashboards, the video portal, meeting-room AV, and access credentials., • Work closely with the on-site handyman, who is hands-on with much of the technical setup and systems, while remaining the person who owns the overall picture. 1. Food, kitchen and supplies • Send meal counts to the office chef on schedule and adjust them as the week changes., • Order supplies for the kitchen, bathrooms, gym, laundry and printing, and keep stock ahead of demand., • Choose office food suppliers and catering, including finding alternatives when the team's feedback points that way. 1. Leadership sessions, QBRs and visitors • Run the ground logistics for every visit: rooms, AV, meals through the day, arrivals and access., • Get in touch with each visitor beforehand with the address, hotel options, timings and what to expect on site., • Put the whole logistics plan in the calendars of the visitors. 1. Team calendar, events and culture • Plan the year ahead: birthdays, seasonal holidays and office decoration, Friendsgiving, Christmas and gift exchanges, with the lead times each of them needs., • Organize team activities people actually want — wakeboarding, cooking classes, concerts and similar — and company volunteering, where employees give their time., • Partner with the office managers in Poland and Barcelona on shared events and practices. 1. Automation and measurement • Set up and run the office's own reporting, including a count of the issues that were not caught in time, produced automatically rather than by hand., • Automate the repetitive coordination: reordering, reminders, vendor scheduling, equipment checks, and feedback between the team and the chef., • Keep the office standard, vendor register and documentation up-to-date in Confluence. 1. Budget and spend • Track office spend, keep purchases within agreed limits, and flag where the office is overpaying., • Act straight away in an emergency within an agreed limit, and route larger commitments through your manager.What We're Looking For, • Three or more years in office management, facilities, executive support or hospitality, with direct experience running a site or a residence to a high standard., • Evidence of having owned a place end to end — a vendor tracker or system you built, a budget you held, an event you ran from start to finish for senior people., • Hospitality sense and exceptional attention to detail. You look at a catered table and see that it needs plates, napkins, serving spoons in each dish, drinks and ice, without anyone mentioning it., • Real comfort with AI tools. Practical hands-on use of AI tools in office, facilities or executive-support work: which specific workflows you improved, what results it produced, and how you checked the output was right., • Comfort working with numbers and dashboards. You can pull together spend and office data, check it, and explain simply what it shows to someone who has not looked at it., • Follow-through without reminders. You close loops nobody is watching., • Proactive planning in weeks and months, not days., • Clear, warm communication, including with senior people, and good judgement about when not to interrupt., • Fluent English, written and spoken., • Confident with Google Workspace, Zoom, office dashboards, password managers, Atlassian (Jira and Confluence) and meeting tools such as Fellow — or able to pick them up quickly., • Based in or willing to relocate to the Parkland area, and available for occasional evening and weekend work. Nice to Have • A background in luxury hospitality or private-client service., • Curiosity about automation and the basics of how software and scripts work., • Russian, in addition to English. Not required; the office runs in English., • Experience preparing a site for severe weather, or willingness to learn it.Location and Travel Parkland, Florida - on site in Parkland five days a week. No business travel. A driver's licence and your own car are strongly preferred. With an outstanding product and a mission that excites and inspires, Appodeal offers a unique opportunity to make an impact while being part of an amazing team. Join us and help shape the future of mobile app success!

Job Description Summary: The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skill level, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Assistant Managers, Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Manage purchasing, inventory, maintenance, and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC Policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Assistant Managers, Shift Leaders, Team Members and to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Previous Assistant Manager/Shift Leader experience, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills, • Strong attention to detail and ability to multitask, • Confident, proactive, and willing to take on challenges Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Description We are looking for an experienced Chef to complete our team in our scratch kitchen on the salad/fry station. The position is an opportunity to learn advanced culinary techniques from the owner/ Executive Chef Keith Blauschild, CEC. You will be responsible for preparing and cooking our menu items in accordance with our standards and recipes. Compensation is dependent on experience. Please submit your resume and a cover letter IN ENGLISH explaining why you are a great fit for this position. We look forward to hearing from you! Resumes not written in English will not be considered. Skills & Requirements • Thorough knowledge and understanding of Food Service Sanitation Standards, • Basic knowledge of kitchen equipment use and operation, • Experience grilling and sautéing, • Excellent knife skills, • Work collaboratively with other kitchen staff, FOH staff, and management., • Maintain a clean and organized workstation, • Ability to bend, stoop, stand, kneel and crouch more than 50% of the time. Ability to lift 30 pounds, • Ability to speak, read and write English, • Must also possess the ability to taste and respond to visual and aural cues; must be able to verbally communicate with employees at all times., • Experience:, • 2 + years of high end restaurant experience, • Certifications:, • Culinary Degree from an accredited school preferred, or an apprenticeship program We offer: Opportunity for professional growth Employee and family discounts Paid vacation after 1 year

Job Description New Location Coming Soon! Bringing a modern experience to Coral Springs, Gary Rack's Farmhouse Kitchen mission is to create an inspired and memorable dining experience for its guests by combining seasonally inspired contemporary takes on classic dishes with exemplary ambiance and service. We are all about real people making real food. Our seasonal, locally sourced food is the freshest in South Florida. NOW HIRING LINE COOKS We are looking for professional cooks only, please do not apply if you don’t have the skill set needed. You're in the right place, if delivering an outstanding and exceptional guest experience is your dream. We are an equal opportunity employer. Gary Rack's Farmhouse Kitchen is a well established and growing, full service restaurant concept that has growth opportunities for team members in a full service polished casual dining restaurnat company. At Gary Rack's Farmhouse Kitchen you can grow your career with us. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Benihana - 1695 North University Drive - Responsibilities: Craft high-quality sushi and sashimi with precision and presentation.Maintain knife skills and fish quality knowledge.Follow HACCP and food-safety guidelines for raw fish.Manage mise en place and station cleanliness for efficiency.Collaborat

Benihana - 1695 North University Drive - Responsibilities: Interact with guests and perform hibachi show; Cook hibachi tableside at guests’ tables; Prepare and portion food according to recipes; Maintain clean and sanitized teppan areas and kitchen; Assist with opening/closing duties and safety pr

The Chef de Cuisine Prepared Foods Team Leader is responsible for leading all aspects of the Prepared Foods Department, including Front of House, Back of House, and Catering operations. The Chef de Cuisine oversees production, inventory, ordering, labor, margin control, and team development.

Job Summary Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. FISD + We are hiring immediately for a full time SOUS CHEF** position.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

The Executive Chef is a management position overseeing Chef Managers as well as hourly culinary staff and is responsible for developing and executing culinary solutions to meet the needs and tastes of our customers and clients. Job DescriptionAramark Healthcare+ is seeking an experienced Executive C

Executive Chef – Upscale Italian Restaurant. The Executive Chef will play an integral role in shaping the restaurant’s culinary identity, building the kitchen team, and establishing the standards that will define the guest experience from opening day forward. Executive Chef or senior culinary le

Executive Chef – Upscale Italian Restaurant. The Executive Chef will play an integral role in shaping the restaurant’s culinary identity, building the kitchen team, and establishing the standards that will define the guest experience from opening day forward. Executive Chef or senior culinary le

Lucky Strike - 21046 Commercial Trail - Responsibilities: Adhere to the company’s mandated F&B menu and purchasing programs; Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make

Executive Chef – Upscale Italian Restaurant. The Executive Chef will play an integral role in shaping the restaurant’s culinary identity, building the kitchen team, and establishing the standards that will define the guest experience from opening day forward. Executive Chef or senior culinary le

Schulte Hospitality Group is seeking a dynamic, service-oriented Executive Chef to join our team! SHG is an organization whose success is rooted in its service culture.

The ideal candidate will have strong.Monitor ingredient inventory, freshness, and quality.Maintain food safety, sanitation, and kitchen cleanliness standards.Train and supervise pastry kitchen staff.Coordinate with culinary and banquet teams for events and special occasions.Manage multiple orders an

Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. As a chef instructor teaching cooking classes in Boca Raton, you'll assist budding chefs in bringing the goodness home. Enjoy the many benefits by joining Cozymea

A Sous Chef's Day-To-Day:Adhere to the company's mandated F&B menu and purchasing programsMaintain budgeted revenue, costs of sales, labor, supplies, and operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessaryWork with the Opera

Executive Chef – Upscale Italian Restaurant. The Executive Chef will play an integral role in shaping the restaurant’s culinary identity, building the kitchen team, and establishing the standards that will define the guest experience from opening day forward. Executive Chef or senior culinary le

Sous ChefWe are seeking an experienced Sous Chef to join our team! The sous chef will lead the kitchen team in the head chef's absence. Culinary Arts degree from recognized school with two years related experience as a Sous Chef or Lead Cook in a comparable size food service operation is desired. A

Primary Responsibilities & Essential FunctionsPreparing, cooking and presenting high quality dishes within the specialty sectionPreparing meat and fishAssisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishesEnsuring that the production, preparation and presentation

The Regional Executive Chef leads culinary operations across Sushi by Bou locations in South Florida, overseeing menu development, culinary standards, chef team leadership and development, and food and culinary labor cost management. The Regional Executive Chef leads culinary operations across Sushi

Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Successful chefs on Cozymeal also have:. Private Chef Jobs In Boca Raton.

Primary Responsibilities & Essential FunctionsPreparing, cooking and presenting high quality dishes within the specialty sectionPreparing meat and fishAssisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishesEnsuring that the production, preparation and presentation

The Sous Chef ensures the consistent execution of Plum Markets food quality, safety standards, and Guest Service expectations while training and developing team members in a fast-paced, high-volume kitchen environment. Serve as department lead in the absence of the Chef de Cuisine, ensuring smooth o

Plans with the executive pastry chef production for the pastry department according to menus, BEOS and/or special requirements as directed by the executive chef. A minimum of three years working as pasty sous chef in a four-or-five star rated resort, club, or hotel, or working under the supervision

Working closely with the Chef/Owner and Executive Chef, the Chef de Cuisine will oversee daily kitchen operations, develop and mentor the culinary team, maintain exceptional food and presentation standards, and help drive the financial performance of the restaurant. Chef de Cuisine, Executive Sous C

Sushi Chefs are responsible for working on the sushi bar line, rolling sushi and preparing BAPs according to assigned tickets.

As a Sous Chef, you will support the Executive Chef in managing daily kitchen operations while ensuring exceptional food quality, consistency, and presentation. The OpportunityDelaware North's Patina Group is hiring a Sous Chef to join our team at Morimoto Asia, a high-volume, world-renowned dining

Eurest + We are hiring immediately for a full time CHEF position.

Ability to become CDM and Certified Executive Chef (CEC) is preferred. Certified Dietary Manager (CDM) and Certified Executive Chef (CEC) is a plus or ability to become is preferred.

Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary** EXECUTIVE CHEF | ORLANDO AREA Morrison Healthcare Great food. Bring your culinary creativity and leadership to Morrison Healthcare! We're looking for a hands-on Ex

The Polo Club of Boca Raton is seeking an experienced Pastry Sous Chef to lead and coordinate the pastry team, overseeing production for banquets, menus, and buffets. Under the direction of the Executive Pastry Chef, you will train staff, develop showpieces, manage inventory, and collaborate with cu