Trabajos chef en Hollywood, FloridaCrear alertas

Job Description Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Seminole Classic Casino pioneered Indian gaming when it opened as the country’s first large stakes bingo hall in 1979, eventually expanding with gaming machines and poker. The landmark casino is now home to over 1,000 state-of-the-art, newest-title slot machines and other local favorites such as Diamond Lottos, Fort Knox, Pirate’s Loot. The gaming leader also offers 24/7 live table game action with games including Blackjack, Baccarat, Spanish 21, Three Card Poker and many more. Seminole Classic Casino also features the Hollywood Hall entertainment pavilion and the Stage Bar, a full-service bar that features live entertainment nightly. Patrons can enjoy the EATstreet dining area with food options such as Slice and Mojoe as well as a burger and wing joint named Flying Cow. Our Commitment to Service: We don’t have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn’t just a part of our mission statement at Seminole Gaming; it’s a commitment to each and every one of our current and future Guests. JOB SUMMARY: The incumbent in this position is responsible for providing superior service to both the internal and external guests. Primary responsibilities include fry cook work and to assist other cooks, Sous Chef, Room Chef, Assistance Executive Chef, and the Executive Chef in the efficient operation of the kitchen and of assigned management. ESSENTIAL JOB FUNCTIONS: May include but are not limited to: • Provides superior customer service, positively effects interactions with customers and employees., • Ability to use all equipment associated with the position, including, but not limited to, choppers, slicers, mixers and grinders, and fryers., • Assist with preparation of food., • Assists all stations and respective lines as necessary., • Ensures that items are fully stocked and equipment is in good working condition., • Ensures the proper storing of any foods, including those from a previous function., • Ensures the proper closing down of work stations., • Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents., • Ability to inspect and maintain all areas for which responsible., • Ability to review and comprehend all necessary documentation., • Ability to effectively and efficiently move around work area., • Ability to lift, move and push/pull up to 50 pounds., • Ability to communicate effectively with customers and all levels of employees., • Must be flexible to work varying shifts and time schedules as needed. QUALIFICATIONS: • Knowledge of and ability to prepare stocks and soups., • Ability to prepare all varieties of fry cook foods., • Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations., • These skills and abilities are typically acquired through one to two years of experience. Previous prep and fry cook experience required. Completion of a Culinary Arts Degree or recognized apprenticeship experience preferred. WORK ENVIRONMENT: • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The Company gives preference in all of its employment practices to Native Americans. First preference in hiring, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements.

Job Description We are seeking a skilled Line Cook with a passion for culinary arts and hospitality to join our restaurant family! Job description Full-Time Positions with Guaranteed Hours • Part-Time Opportunities Available The Buckhead Life Restaurant Group—home to some of the most acclaimed restaurants in South Florida and Atlanta—is seeking Line Cooks of all experience levels to join our elite culinary teams. Whether you’re an industry veteran or just starting your career, if you bring passion, work ethic, and your own knife, we’ll provide the rest. About the Opportunity We offer full-time positions with guaranteed hours, part-time availability, excellent training, and the chance to work alongside some of the top culinary professionals in the industry. Join Lobster Bar Sea Grille in Ft. Lauderdale Lobster Bar Sea Grille sets the standard for fine dining in Ft. Lauderdale. Our kitchen focuses on: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood, • Precision, technique, and exceptional presentation This is a rare opportunity to work under Executive Chef Jeff Pfeiffer and grow within a restaurant known for excellence. We are seeking career-minded culinary professionals passionate about advancement and long-term success. Responsibilities • Prepare and cook seafood dishes according to established recipes and quality standards, • Manage inventory to ensure ingredient availability and minimize waste, • Operate kitchen equipment including grill, fryer, oven, stove, sous vide, and steamers safely and efficiently, • Adhere strictly to food safety and sanitation regulations, • Maintain a clean and organized workstation, • Collaborate effectively with a large team to ensure timely meal preparation Required Qualifications • Minimum of 2 years’ experience in culinary arts, • Experience working in a fine dining restaurant setting Preferred Qualifications • Proficient knife skills, • Strong knowledge of food safety practices, • Excellent attention to detail, • Ability to multitask in a fast-paced environment, • Knowledge of sanitation practices, • Effective communication skills

Job Description We are looking for a Restaurant Sous Chef to join our scratch kitchen team. Reporting to the Executive Chef and Head Chef, the Sous Chef provides supportive leadership across breakfast, brunch, and dinner service. This role frequently assumes kitchen leadership in the chef’s absence, coordinates daily operations, supports food quality and presentation, and helps ensure the team delivers consistent, high-quality service. Responsibilities • Supervise daily kitchen operations and coordinate station flow across breakfast, brunch, and dinner service., • Step in to cook or cover stations that fall behind during service., • Train, mentor, and assign tasks to line cooks and prep cooks., • Monitor food preparation, plating, presentation, and overall quality., • Enforce sanitation, hygiene, and workplace safety standards., • Manage inventory, receive deliveries, and monitor stock levels., • Support food cost control and waste reduction initiatives., • Use the integrated restaurant management system to support daily operations and frequently lead the kitchen in the chef’s absence. Preferred Qualifications • 4+ years of experience in professional kitchen operations., • Culinary degree or diploma., • Food Protection Manager certification., • ServSafe Food Handler certification., • Experience with menu execution, food preparation, expediting, inventory control, food costing, and sanitation standards., • Demonstrated kitchen leadership, team training, decision-making, and time management skills.

Job DescriptionBenefits: • Free uniforms, • Training & development NOW HIRING – FULL-TIME PRE-COOK / KITCHEN PRODUCTION LEADWorld Famous We are looking for an experienced, responsible, and bilingual Pre-Cook / Kitchen Production Lead to become a key member of our kitchen team and work as the right-hand person to our Head Chef. This is a FULL-TIME position, Monday through Saturday. Candidates must be available to work morning through afternoon shifts on all required days. Schedule • Full-Time Position, • Monday through Saturday, • Morning through afternoon shifts, • Availability Monday–Saturday is REQUIRED Requirements • 18 years or older, • Bilingual English & Spanish – REQUIRED, • Previous kitchen/prep experience – REQUIRED, • Leadership and strong communication skills, • Responsible, dependable, organized, and punctual, • Strong attention to detail and food quality, • Ability to work efficiently in a fast-paced environment, • Must work well with a team and lead by example, • Must be willing to learn, receive feedback, and follow company standards Key Responsibilities • Work directly with the Head Chef on daily production, • Help organize and supervise the production team, • Ensure recipes, portions, preparation methods, and quality standards are followed, • Monitor food quality, consistency, cleanliness, and organization, • Ensure production is completed correctly and on time, • Identify and communicate production issues or shortages, • Be prepared to take responsibility for production when the Head Chef is unavailable, • Maintain company standards for food safety, cleanliness, and professionalism Who We're Looking For We are looking for someone who is experienced, dependable, detail-oriented, and ready to take on responsibility. This person should have leadership potential while also being willing to learn and receive guidance. Our goal is to find someone who can grow with the company, earn the trust of our Head Chef and management, and become a dependable leader within our production team. Position: Full-Time Pre-Cook / Kitchen Production Lead Schedule: Monday–Saturday | Morning–Afternoon Languages: English & Spanish – REQUIRED Experience: Kitchen/Prep Experience – REQUIRED If you have the experience, availability, leadership skills, and desire to grow with our company, we encourage you to apply.

Job Description✨ Join a Team That Makes a Difference! ✨ We’re looking for positive, reliable, team-oriented people who thrive in a fast-paced environment. At our bakery, we value teamwork, respect, communication, and a strong work ethic. We support one another, recognize hard work, and take pride in delivering great products and service every day. If you bring great energy and love working as part of a team, we want to meet you! We are seeking an experienced Pastry Chef to join our bakery team. The ideal candidate is skilled in baking, pastry production, and cake decorating. Responsibilities • Accurately scale and mix batters, doughs, creams, mousses, fillings, and frostings., • Prepare cream or mousse cakes, pies, tarts, individual desserts, petit fours, mini pastries, cookies, specialty desserts, and custom orders., • Maintain consistent quality, presentation, and portion sizes., • Follow production schedules and complete orders on time., • Operate commercial bakery equipment safely and efficiently., • Follow food safety and sanitation standards; and maintain a clean, organized, and sanitary work area., • Assist with inventory and ingredient ordering, and help supervise pastry staff when needed. Qualifications • Previous experience as a Pastry Chef, Baker, or Cake Decorator., • Strong baking, mixing, pastry, and cake decorating skills., • Experience with mousses, cream cakes, pies, individual desserts, petit fours, and mini pastries., • Ability to work efficiently in a fast-paced production environment., • Strong attention to detail and organization., • Knowledge of food safety and sanitation., • Availability for early morning shifts, weekends, and holidays as needed.

Job Description Established restaurant in Weston, a high-energy, elegant Italian restaurant, is looking for a strong, practical experience Executive Chef to run the day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development. Taking also into consideration a seasoned Sous Chef ready for the next step in their career. Growth potential with an established Company. Primary Job Duties: • Oversee all culinary and operational functions to ensure high-quality food preparation, presentation, service standards, and cleanliness across all production and service areas, • Maintain consistency of food quality and ensure compliance with sanitation, food safety, and local regulations, • Develop recipes, portion standards, and menus aligned with brand standards, customer preferences, and budget constraints; support plate presentation and special event/menu planning, • Manage, hire, train, and oversee performance of all department employees; identify training needs and implement effective programs, • Control food and beverage costs in line with company COGS goals while managing budgets, margins, and financial projections, • Oversee purchasing, inventory management, and receiving to ensure accuracy, cost efficiency, and proper stock levels, • Ensure employees are equipped with proper uniforms, tools, and resources to perform their roles effectively, • Assist in the execution of events, catering, and off-site functions, • Monitor equipment functionality, report malfunctions, and coordinate maintenance as needed, • Prepare operational reports, analyze performance trends, and provide recommendations for improvement, • Participate in management meetings to review operations, historical data, and forecasts, • Maintain required certifications (Food Manager, Alcohol) and ensure adherence to all company policies, procedures, and systems, • Utilize relevant systems and software, including POS, payroll, restaurant management tools, and MS Office, • Perform additional duties as needed to support efficient and successful business operations Minimum Qualifications: • Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants., • Bilingual preferred. English fluency required. Spanish/Italian preferred., • Exceptional proven ability of kitchen management skills., • Must have strong customer minded mentality for maintaining quality standards., • Must have strong team orientation., • Ability in delegating responsibilities and monitoring progress., • Great communication and leadership skills., • High level of standard in regard to quality control., • Travel required., • Prior experience training, purchasing, and managing budgets., • Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS)., • Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant., • Availability to work all holidays, nights, and weekends. Benefits: • Salary $80k to $90k + bonus on sales and COGS., • Heath, dental, and vision insurance., • Paid time off accrual., • Discounted rate., • Life Insurance., • Growth Opportunity!

Job Description Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • 401(k), • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Paid Parking The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal. YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence. YOU HAVE: • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes., • A sense of responsibility in a demanding, high-volume, and high-standard environment. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together. Naked Farmer participates in E-Verify to confirm employment eligibility for all newly hired employees.

Job Description Overview Opportunity: Executive Chef The Dalmar is hiring an Executive Chef to lead kitchen operations and culinary strategy. This role requires a leader focused on food quality and sustainability standards to drive property performance. You will direct the kitchen team while managing guest service expectations and rigorous quality controls. Your Growth Path Director of Food & Beverage – Regional Director of Food & Beverage Your Focus • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Establish priorities and assign production and preparation tasks to staff to execute., • Review daily menu specials, banquet event orders and inventory food items for daily use., • Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel., • Ensure quality of products received., • Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up., • Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, plating guides and photography are posted and current. • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items, test and write recipes. • Observe guest reactions and confer with service staff to ensure guest satisfaction., • Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies., • Assist catering department with developing special menus for functions; meet with clients as requested., • Review sales and food cost daily and ensure that excess items are utilized efficiently., • Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef., • Expertise in food product, presentation, quality and preparation along with menu concept and design. Work Environment and Context • Work schedule varies and will include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionExecutive Chef The Sunny Sunny Isles Beach, Florida Full-Time Department: Food & Beverage Reports to: General ManagerAbout The SunnyThe Sunny is a newly transformed, 340-room oceanfront hotel in Sunny Isles Beach. Formerly the historic Newport Beachside Hotel, this family-owned property is entering a new chapter, bringing thoughtful design, lively social spaces, and an ambitious food and beverage program to a beachfront setting with decades of history. At the heart of that next chapter is the soon-to-open Julene, a modern American neighborhood restaurant created to become a gathering place for hotel guests and the local community. Alongside the hotel’s cafés, pool and beach dining, in-room dining, and private events, Julene offers an opportunity to help establish The Sunny as a dining destination as well as a beachside retreat. Family-owned for three generations, The Sunny pairs a longstanding hospitality legacy with the energy of a new opening. We’re looking for culinary leaders who want to help shape this next chapter—building strong teams, delivering food people return for, and establishing a reputation that lasts.About the RoleThe Executive Chef leads culinary direction and performance across The Sunny’s entire food and beverage portfolio, including restaurants, cafés, pool and beach dining, in-room dining, and banquets and catering. This position owns menu development, culinary standards, departmental planning, financial results, and the development of kitchen leaders. Working with the General Manager and hotel leadership, the Executive Chef establishes the priorities, resources, and operating expectations that guide the culinary department. The Chef de Cuisine manages daily operations against those expectations. The Executive Chef remains actively involved in the kitchens, combining culinary expertise with the business judgment and leadership needed to build a successful multi-outlet operation.What you’ll be doing:Includes, but is not limited to: • Establish culinary direction across the portfolio while preserving each outlet’s distinct concept, audience, and service format., • Develop and approve menus, recipes, ingredient specifications, portions, preparation methods, and presentation standards., • Ensure dishes are tested, costed, documented, and supported by training before introduction., • Establish procedures for accommodating allergies and dietary needs, including accurate communication between kitchen and service teams., • Review food quality, service execution, and guest feedback across outlets; direct improvements with the Chef de Cuisine., • Maintain a visible presence in the kitchens, supporting production, expediting, and service when needed., • Develop culinary budgets, staffing plans, and operating priorities with the General Manager and hotel leadership., • Own overall culinary performance against approved food cost, labor, productivity, inventory, and waste objectives., • Review financial and operational results with the Chef de Cuisine, identify underlying issues, and establish corrective plans., • Approve culinary purchasing specifications and vendor arrangements within hotel procurement procedures., • Establish controls for ordering, receiving, inventory, storage, product rotation, and waste., • Plan culinary capacity around occupancy, outlet demand, group business, and events, ensuring simultaneous services can be delivered successfully., • Establish food safety, sanitation, cleaning, and equipment care standards; verify compliance across kitchens., • Coordinate equipment repair and replacement priorities with Engineering and hotel leadership., • Establish the culinary organization, leadership responsibilities, and staffing requirements., • Select, develop, and evaluate the Chef de Cuisine and other culinary leaders; oversee hiring standards throughout the department., • Ensure performance management, corrective action, and employment practices follow hotel policies in coordination with Human Resources., • Build a respectful kitchen culture with clear expectations for accountability, communication, and professional conduct., • Own culinary readiness for new outlets and services, including menu approval, staffing, training, equipment, and operational preparation., • Partner with outlet management, Sales, and Events on banquet planning, private dining, and guest experience., • Collaborate with Brand and Marketing on culinary storytelling, tastings, promotions, and events., • Perform other duties consistent with the position as assigned.What we are looking for:Required, • At least 10 years of professional culinary experience, including five years as an Executive Chef or equivalent senior culinary leader, with demonstrated success managing high-volume, multi-outlet operations., • Demonstrated success leading high-volume, multi-outlet hotel or hospitality culinary operations., • Proven responsibility for departmental budgets, staffing strategy, food and labor costs, purchasing, and financial results., • Experience developing chefs who independently manage kitchens and daily operations., • Excellent culinary skills, menu development experience, and the ability to establish consistent standards across service formats., • Strong planning, communication, and problem-solving skills., • Current food manager certification, or ability to obtain the certification required for the position before starting., • Ability to work evenings, weekends, and holidays according to business needs.Preferred, • Experience opening or repositioning a hotel or restaurant., • Experience with upscale American cuisine, restaurant dining, and banquet operations., • Culinary education or equivalent professional training., • Ability to communicate in both English and Spanish. 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Job DescriptionJob Overview:We are looking for a creative Pastry Chef to join our award-winning, high-volume waterfront operation. To be responsible for crafting delicious desserts and confectionery ensuring exceptional, quality, taste, and presentation. In this role you will develop dessert menus, create recipes, manage inventory and food cost for both Shooters Waterfront and Grateful Palate, our events and catering company. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness. You must be able to effectively communicate and lead a pastry team. Essential Duties and Responsibilities: (other duties may be assigned) • Design, test, and execute dessert menus that align with the restaurant's concept and seasonal availability., • Prepare and bake a wide range of desserts including cakes, pastries, tarts, and specialty items., • Monitor and maintain consistent food quality and presentation standards., • Train and supervise pastry team members, as applicable., • Manage inventory and order ingredients and supplies while minimizing waste., • Ensure all kitchen equipment is maintained and cleaned according to safety and sanitation standards., • Stay updated with current pastry trends and incorporate new techniques and ideas into the kitchen., • Collaborate with the Culinary Director to integrate desserts into the full menu., • Maintain cost control and contribute to food cost and labor targets., • Ensure compliance with all food handling and sanitation regulations. Required Qualifications/Skills: • Degree or certification in culinary arts, pastry, or related field preferred., • Experience in hotel, banquet, or catering environments required., • Ensure all pastries are consistent and up to our standards., • Expertise in a variety of baking techniques and the pastry-making process., • Creative ability with artistic skill in decorating cakes and other desserts., • Keen attention to detail and quality., • In-depth knowledge of sanitation principles, food preparation, and nutrition., • Flexible working hours, including weekends and evenings, when necessary., • Capable of working in a fast-paced, high-volume production environment., • Strong leadership and team management skills. Effective communication. Shooters Waterfront is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonus potential, • $16K annually in monthly kicker bonus potential, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • 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 the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • Representing TOG in media appearances, community events, and restaurant promotions What We’re Looking For • 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred), • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge, • Experience with restaurant POS and inventory systems 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 Date: 26th October 2026 We are looking for a Full Time private chef to work 5 days per week. You will cook and deliver meals off-site to the clients home. The client is based in Aventura. About Biospan & BioCheffing Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, using Biospan menus, shopping for organic ingredients, and preparing healthy meals. Pay: USD 110000 per year (depending on experience). How to apply: Please fill out the application form. It will take 1 to 2 minutes.

Job DescriptionJob Overview:Shooters Waterfront is looking to take on creative and experience Pastry Cook to join our award-winning waterfront operation. We are hiring a Pastry Cook to join our team! Reports to: Pastry Chef. Essential Duties and Responsibilities: (other duties may be assigned) • The ideal candidate will be well-versed in pastry arts with a passion for sweet and delicious creations., • Set up and stock stations with all necessary supplies., • Prepare baked goods for service, baked in cooperation with buffet, a la carte, and banquet., • Clean up station and take care of leftover dessert., • Assist in stocking inventory appropriately., • Ensure the baked goods come out in high quality and timely fashion., • Comply with sanitation regulations and safety standards. Required Qualifications/Skills: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • High school diploma or general education degree (GED) and a minimum of one year of related experience and/or training., • Proven baking and production experience, including experience as prep. A la cart dessert., • Excellent understanding of various baking methods, ingredients, equipment, and procedures., • Accuracy and speed in executing assigned tasks., • Familiar with industry's best practices., • Must have cake decorating skills, clean & sharp cut for cakes., • Must be able to work independently., • Must be able to follow exact recipes and procedures., • Must be available to work weekends and all holidays., • Must have excellent organization and communication skills., • Ensure all pastries are consistent and up to our standards., • Must possess reliable transportation., • Reliable, consistent work attendance is a requirement and essential function of this position. Wage is dependent upon skills and experience. Shooters Waterfront is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job Description Toscana Divino Group is seeking an experienced, hands-on Chef de Cuisine to lead daily kitchen operations at one of our upscale hospitality locations. This role is responsible for delivering consistent, high-quality food, maintaining exceptional sanitation and organization standards, developing and leading the culinary team, and ensuring the kitchen operates efficiently and profitably. The ideal candidate is passionate about hospitality, calm under pressure, detail-oriented, and capable of leading a team in a fast-paced, high-volume environment. Key Responsibilities • Lead and supervise all back-of-house operations, including prep, line service, plating, closing procedures, and kitchen organization., • Ensure consistent execution of all recipes, presentation standards, portion control, and food quality., • Train, coach, schedule, and hold accountable kitchen staff, including sous chefs, line cooks, prep cooks, dishwashers, and stewards., • Maintain food safety, sanitation, cleanliness, and HACCP standards at all times., • Manage inventory, ordering, receiving, storage, rotation, and waste control., • Monitor food cost, labor cost, and kitchen performance while identifying opportunities for improvement., • Collaborate with the Executive Chef and management team on menu execution, specials, events, seasonal offerings, and resident/client preferences., • Conduct daily line checks, temperature logs, product quality checks, and staff briefings., • Ensure proper maintenance and safe use of all kitchen equipment; promptly report repair or safety concerns., • Maintain a positive, professional, and respectful work environment across the culinary and front-of-house teams., • Support recruitment, interviews, onboarding, and performance management for kitchen employees., • Be available to work flexible hours, including weekends, holidays, evenings, and special events as business needs require. Qualifications • Minimum 3–5 years of culinary leadership experience as a Chef de Cuisine, Sous Chef, or comparable role in an upscale restaurant, hotel, private club, or luxury residential environment., • Strong knowledge of food safety, sanitation, inventory management, ordering, and cost control., • Demonstrated ability to lead, train, and motivate a diverse culinary team., • Strong organizational, communication, and problem-solving skills., • Ability to work efficiently in a fast-paced environment while maintaining a high level of quality and attention to detail., • Knowledge of Italian, Mediterranean, contemporary American, or international cuisine is preferred., • Food Handler and ServSafe Manager certifications preferred or required upon hire., • Bilingual English/Spanish is preferred; Italian is a plus., • Ability to stand for extended periods and lift up to 50 lbs. What We Offer • Competitive compensation based on experience, • Growth opportunities within Toscana Divino Group, • A collaborative, hospitality-driven team environment, • The opportunity to lead culinary operations in a high-end dining and lifestyle setting Toscana Divino Group is an equal-opportunity employer and is committed to creating an inclusive workplace for all employees.

Job Description We are seeking a Stir Fry Wok Chef to join our team. Prior Thai or Asian cuisine experience is a plus! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base and help establish the restaurant's brand and reputation by recreating our master chefs Thai dishes. Responsibilities: • Work in day-to-day culinary operations, • Prep food, sauces and fulfill kitchen orders, • Check freshness and quality of ingredients, • Assist in the preparation of appetizers and soups, • Standardize recipes and plate presentations as directed, • Work with management to create a memorable experience for our guests Qualifications: • Previous experience in culinary arts, wok cooking, or other related fields, • Knowledge of Thai Cuisine, Wok & Stir Fry cooking a plus, • Passion for food and cooking techniques, • Bilingual, Spanish & English a plus, • Ability to multitask in a fast-paced environment\nCompany Description Thai Meal is a small, fast paced and successful restaurant that has an average Google rating of 4.6 - 4.8 with hundreds of 5 Star reviews. We pride ourselves in bringing the true flavor of Thai cuisine to our family of patrons as well as being the only Thai restaurant in the area that offers an extensive vegan option. Thai Meal has been in operation over 10 years and has a huge following of regular customers. We are open Mon-Sat. and closed Sundays, Xmas Eve, Xmas Day, New Years Eve and New Years Day as well as Memorial, Labor Day and July 4th. We believe that holiday and family time is important and do our best to nurture this belief. Our team is happy and healthy because we care! Thai Meal is a small, fast paced and successful restaurant that has an average Google rating of 4.6 - 4.8 with hundreds of 5 Star reviews. We pride ourselves in bringing the true flavor of Thai cuisine to our family of patrons as well as being the only Thai restaurant in the area that offers an extensive vegan option. Thai Meal has been in operation over 10 years and has a huge following of regular customers. We are open Mon-Sat. and closed Sundays, Xmas Eve, Xmas Day, New Years Eve and New Years Day as well as Memorial, Labor Day and July 4th. We believe that holiday and family time is important and do our best to nurture this belief. Our team is happy and healthy because we care!

Job DescriptionJoin Our Culinary Team as a Chef at Dukunoo Blue Restaurant! Are you a skilled and certified culinary professional looking to make your mark in an exciting, brand-new restaurant? Dukunoo Blue Restaurant and Dukunoo Blue Coffee Bar are coming soon to the vibrant Sawgrass community, and we’re on the lookout for a talented Chef to help us create unforgettable dining experiences. If you’re serious, efficient, and passionate about your craft, we want to hear from you! What You’ll Be Doing As a Chef at Dukunoo Blue, you’ll play a pivotal role in shaping our menu and ensuring every dish meets the highest standards of quality and flavor. Your responsibilities will include: • Preparing and presenting dishes with precision and creativity., • Managing kitchen operations to maintain efficiency and consistency., • Ensuring compliance with food safety and sanitation standards., • Collaborating with the team to develop and refine menu offerings., • Supervising kitchen staff and fostering a positive, productive work environment.What We’re Looking For To thrive in this role, you’ll need to bring a combination of experience, skills, and certifications, including: • 3 years of professional culinary experience in a fast-paced kitchen environment., • Manager’s ServSafe Certification (required)., • Strong organizational and time-management skills., • A passion for delivering exceptional food and dining experiences., • The ability to lead and inspire a team.What We Offer At Dukunoo Blue, we believe in taking care of our team as much as we care for our guests. As part of our team, you’ll enjoy: • 1 week of paid vacation to recharge and relax.Who We Are Dukunoo Blue Restaurant and Dukunoo Blue Coffee Bar are more than just dining spots—we’re a celebration of flavors, community, and hospitality. As a brand-new addition to the Sawgrass area, we’re committed to creating a welcoming and dynamic environment for both our guests and our team. We value hard work, creativity, and a shared passion for excellence. Ready to Join Us? If you’re ready to bring your culinary expertise to a fresh, exciting venture, we’d love to hear from you! Apply today and take the next step in your career with Dukunoo Blue. Let’s create something amazing together! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

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 Overview Sparrow General Manager The Dalmar & Element Hotel in downtown Fort Lauderdale is looking for an energetic and professional Sparrow General Manager to lead their vibrant team at Sparrow Rooftop. The Sparrow General Manager is responsible for smooth and efficient daily operation of the Sparrow Rooftop Bar through effective supervision and staff development, while ensuring guest satisfaction and adherence to established brand standards. This is a working, “hands-on” position, and the hours may vary depending on business needs. The Dalmar | Fort Lauderdale Luxury Hotels | Official Site Sparrow Fort Lauderdale | Official Site The Dalmar & Element Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. Essential Functions • In concert with the General Manager of the Dalmar & Element Hotel and the Director of Food & Beverage, provide daily event oversight to Sparrow’s operation, guests, and staff., • Maximize company profitability with a target margin of 20%; establish and monitor financial controls; facilitate deposits and payroll to Company; develop and implement strategies to increase year over year sales., • Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service. offerings; build relationships with preferred patrons; maintain good community relations., • Ensure nightly reports are sent out each evening – respond to all immediate action items noted in reports., • Supervises order taking and delivery to guests in safe and efficient compliance with policies and procedures, brand standards, and federal, state and local regulations., • Supervises guest checks and payment collection in compliance with cash handling, credit card transactions, room charge processing, and accounting policies and procedures., • Supervises and provides oversight to the floor staff to insure the highest quality of guest service is achieved., • Ensures that the staff is well trained and uses continuous improvement motivational techniques to insure and engaged team., • Maintain effective communication with GM of Hotel, Director of Food & Beverage, Chef and Culinary team members, Head Bartenders, Food & Beverage Leaders, and all staff. This includes a weekly operations meeting covering any changes, scheduling, updates, goals, and expectations for the following week., • Schedules the team effectively, taking into account peaks and valleys in service and schedules accordingly., • Work with service staff to insure tip out is completed nightly., • Insure highest standards of quality control. If you would not eat nor drink it, do not serve it unless to the hotel standards., • Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management., • Reports any deviations from policies, procedures, brand standards and regulations to management., • Complies with all guest service basics such as uniforms, name tags and proper guest greeting., • Knowledgeable on hotel facilities and services to assist guests as appropriate., • Ensures all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations., • Impresses guests with quality and timely service in a pleasant and friendly manner. Must be able to work varying schedules based on business demand., • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested., • Consistent professional and positive attitude and actions when communicating with guests and associates., • Ensure maintenance problems are promptly reported through proper channels., • Practice safe work habits and comply with sanitary, safety, security and emergency procedures., • Write shift reports including reports on any incidents of theft, accidents or injuries when assigned., • Respond to guest requests, concerns and problems to ensure guest satisfaction., • Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken., • Any other tasks/duties as requested by management. Education and Experience • Two- or Four-year college degree in Business or Hospitality Management preferred, or five or more years of related hospitality experience., • Familiarity with hospitality industry practices., • Education in hotel/restaurant management or related major preferred., • Ability to effectively and efficiently supervise staff, daily operations and resolve operational problems in compliance with policies and procedures., • Ability to appropriately interview, hire, schedule, motivate, train, monitor, and address staff performance., • Ability to multi-task when involved in floor management., • Knowledge of and ability to follow proper food and beverage ordering, handling, transportation, and service., • Ability to understand and comply with federal, state and local serving guidelines., • Ability to timely compile facts/figures, identify, investigate and resolve matters., • Attention to details, good organizational skills and efficient time management., • Ability to follow an appropriate course of action based on policies and procedures., • Ability to operate a computer, phone and other office equipment., • Familiarity with Aloha POS system and payroll processes preferred., • Attention to details, good organizational skills and efficient time management., • Ability to follow an appropriate course of action based on policies and procedures., • Ability to work in a fast-paced environment, sometimes under pressure, while simultaneously handling competing and changing priorities. Our Perks • Competitive Salary, • Paid Time Off, • Medical, Dental, Vision health insurance, • Robust supplemental insurance for Life, AD&D, Pets, legal and more, • Wellness programs for mental, physical, and financial wellness, • Hotel and travel discounts, • Generous retirement/401k benefits, • Education and professional development, • Employee lunches and recognition programs

Job Description Sous Chef | Leadership & Culinary Excellence Location: Fort Lauderdale, FL Compensation: $75,000 Base Salary + Comprehensive Benefits The Environment: High-Volume, Upscale, Professional & Respectful The Opportunity Are you a disciplined culinary professional who thrives in a high-volume, upscale environment? We are seeking a Sous Chef to join our premier Fort Lauderdale location. This isn't just a position on a line; it's a leadership role in a smooth-operating, high-standard kitchen where professionalism and respect are the foundation of our culture. Working closely with our Executive Chef, you will be a key architect in maintaining our reputation for excellence. If you are looking for a stable, high-energy home where you can grow your culinary career and mentor the next generation of talent, we want to hear from you. What You'll Master Operational Precision: You will assist the Executive Chef in the "business of the kitchen," including precise inventory management, strategic ordering/receiving, and labor-optimized scheduling. Service Leadership: You are the "anchor" during high-volume service, ensuring the kitchen runs smoothly, tickets flow efficiently, and every plate meets our upscale standards. Mentorship & Culture: We pride ourselves on a professional and respectful kitchen. You will lead by example, coaching and developing our culinary team to reach their full potential. Quality Control: You'll maintain rigorous standards for food safety, sanitation, and consistency, ensuring our kitchen remains a benchmark for the industry. The Pedigree (Who You Are) The High-Volume Pro: You have significant experience in upscale, high-volume environments. You understand the "dance" of a busy service and how to keep a team focused and calm under pressure. The Organized Leader: You are as comfortable with a clipboard and a spreadsheet as you are with a chef's knife. You understand that ordering and inventory are the lifelines of a profitable kitchen. The Professional: You believe that a great kitchen is built on respect. You are a communicator who leads with clarity and kindness rather than ego. The Career Climber: You are looking for a company that offers a real path to growth. You have the drive to eventually lead your own kitchen and are ready to put in the work to get there. Why You'll Love Us We offer a workplace where "smooth operations" isn't just a phrase—it's our daily reality. We provide: A Competitive $75,000 Base Salary. Generous Benefits Package (Health, Dental, Vision). A Culture of Respect: No "kitchen nightmares" here—just a professional team of winners. Growth Opportunity: We prioritize internal promotion for our future leadership roles. Ready to Lead in Ft. Lauderdale? If you have the experience, the organizational skills, and the leadership heart to run a world-class kitchen, let's talk.

Job Description Naked Farmer is proud to announce the opening of a new location! Coming soon in 2026! Fort Lauderdale, we cannot wait to serve you! As we prepare to expand into this community, we are seeking dedicated and motivated individuals to join our team. This is an exciting opportunity to be part of a restaurant from the ground up, helping to establish a strong culture, deliver exceptional hospitality, and grow with us as we continue our mission to build a better food system. CHEF OPERATOR Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • 401(k), • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule, • Paid Parking The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal. YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence. YOU HAVE: • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes., • A sense of responsibility in a demanding, high-volume, and high-standard environment. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description Assistant Pastry Chef Falsetto Bakery | Falsetto Hospitality Position Summary Falsetto Bakery is seeking a talented and driven Assistant Pastry Chef to join our growing culinary team. This position is ideal for a pastry professional with a strong background in artisan bread production, dough preparation, fermentation, and baking, along with experience in pastry and dessert production. Working closely with our Corporate Pastry Chef and culinary leadership team, the Assistant Pastry Chef will support the daily production of breads, pastries, desserts, and specialty baked goods for Falsetto Hospitality's portfolio of restaurant concepts. The ideal candidate is passionate about the craft of baking, highly organized, consistent, and comfortable working in a fast-paced production environment. Strong bread and dough experience is essential for this role. Requirements/Responsibilities Duties & Responsibilities: Assist with the daily production of artisan breads, pastries, desserts, and specialty baked goods. Prepare and execute a variety of breads and doughs while maintaining consistency in quality, flavor, texture, and appearance. Demonstrate strong knowledge of mixing, shaping, proofing, fermentation, baking temperatures, and dough development. Work with naturally leavened and yeasted doughs and understand proper fermentation techniques and timing. Support the Corporate Pastry Chef with recipe execution, testing, development, and production. Follow established recipes, preparation methods, portioning, and presentation standards. Maintain consistent quality across high-volume production. Monitor proofing, baking, cooling, storage, and handling to ensure products meet Falsetto Hospitality standards. Assist with pastry and dessert preparation as needed. Properly operate and maintain mixers, ovens, proofers, sheeters, and other bakery equipment. Maintain an organized, clean, and sanitary work environment. Follow all food safety, sanitation, and Department of Health requirements. Assist with inventory management, product rotation, ordering, and minimizing waste. Properly label, date, store, and rotate ingredients and finished products. Communicate effectively with the pastry team, chefs, and restaurant operations teams. Assist with training and supporting bakery team members when needed. Maintain a professional attitude and contribute to a positive, collaborative kitchen environment. Perform additional duties as assigned by culinary leadership. Qualifications: 2+ years of professional bakery, pastry, or bread production experience preferred. Strong hands-on experience with artisan bread and dough production required. Knowledge of fermentation, proofing, hydration, shaping, scoring, and baking techniques. Experience with sourdough and naturally leavened breads is highly preferred. Working knowledge of pastry and dessert production. Ability to follow recipes accurately and maintain consistency at scale. Strong attention to detail and commitment to quality. Excellent organization and time-management skills. Ability to work independently as well as part of a team. Comfortable working in a fast-paced, high-volume production environment. Culinary or pastry degree is a plus but not required with equivalent professional experience. Must have flexible availability, including early mornings, weekends, and holidays as needed. Physical Requirements: Ability to stand for extended periods. Ability to lift and carry up to 50 pounds. Ability to work around ovens, mixers, proofers, and other commercial bakery equipment. Ability to perform repetitive tasks associated with mixing, shaping, portioning, and production. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Dania Beach, FL As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager 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 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 levels of high 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, • Assist the Assistant General Manager & General Manager as directed, • 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, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • 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 Shift Leaders, 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 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 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.

The Director of Outlets is responsible for the overall leadership, operational performance, guest experience, and financial results of B Ocean Resort’s food and beverage outlets from a front-of-house perspective. This position provides direct leadership to outlet managers, supervisors, bartenders, servers, hosts, bussers, food runners, and other front-of-house outlet associates. The Director of Outlets does not manage the Executive Chef, Sous Chefs, cooks, stewards, or other culinary associates. Culinary operations remain under the leadership of the Executive Chef. The Director of Outlets works in close partnership with the Executive Chef to ensure strong communication and coordination between front-of-house and back-of-house operations while maintaining clear departmental accountability. The Director of Outlets is expected to maintain a strong presence throughout the resort’s food and beverage outlets, lead by example, develop strong teams, drive revenue and profitability, maintain service standards, and create memorable guest experiences. ESSENTIAL DUTIES & RESPONSIBILITIES Front-of-House Outlet Operations • Provide leadership and operational oversight for all assigned front-of-house food and beverage outlets., • Directly manage outlet managers, supervisors, and front-of-house associates., • Ensure outlets are appropriately staffed, organized, clean, prepared, and ready for each meal period and shift., • Maintain a visible leadership presence during peak business periods, weekends, holidays, special events, and high-occupancy dates., • Conduct daily walkthroughs of outlets to evaluate cleanliness, organization, service readiness, associate performance, and overall guest experience., • Ensure opening, closing, cash-handling, side-work, service, and front-of-house operational procedures are consistently followed., • Monitor guest service flow and immediately address operational challenges that may impact the guest experience., • Ensure appropriate communication between front-of-house and culinary teams., • Review outlet reservations, expected covers, occupancy, events, groups, and forecasts to appropriately prepare front-of-house operations., • Ensure outlet leadership maintains appropriate floor coverage and associate deployment., • Ensure all front-of-house operations remain compliant with resort standards, departmental SOPs, and established service expectations. Partnership with the Executive Chef • Work collaboratively with the Executive Chef to ensure a seamless guest experience between front-of-house and culinary operations., • Communicate expected covers, occupancy, VIPs, groups, events, promotions, and anticipated business levels to Culinary leadership., • Partner with the Executive Chef regarding menu rollouts, specials, service concerns, guest feedback, ticket times, and operational opportunities., • Communicate recurring food quality or presentation feedback received from guests to the Executive Chef., • Coordinate front-of-house readiness for menu changes and new food offerings., • Ensure front-of-house associates receive appropriate menu knowledge and product training in partnership with Culinary leadership., • Participate in joint operational meetings with the Executive Chef as needed., • Maintain clear accountability between front-of-house and culinary functions. The Director of Outlets does not supervise culinary associates or assume responsibility for kitchen staffing, culinary scheduling, food production, kitchen discipline, or culinary performance management. Guest Experience • Maintain a visible presence throughout the outlets and actively engage with guests., • Ensure guests receive professional, welcoming, efficient, and personalized service., • Handle guest concerns and service recovery situations promptly and professionally., • Empower outlet managers and associates to resolve appropriate guest concerns while maintaining accountability., • Monitor guest feedback, online reviews, surveys, and internal comments related to outlet service., • Identify trends in guest feedback and implement corrective action within front-of-house operations., • Communicate culinary-related feedback to the Executive Chef for follow-up., • Promote a hospitality culture where associates anticipate guest needs rather than simply respond to requests., • Ensure VIPs, repeat guests, special occasions, groups, and resort events receive appropriate recognition and service. Leadership & Associate Development • Provide direct leadership, coaching, and support to outlet managers and supervisors., • Establish clear expectations regarding performance, professionalism, attendance, guest service, productivity, and accountability., • Conduct regular leadership meetings and pre-shift communication with outlet teams., • Ensure outlet leaders consistently conduct meaningful pre-shift meetings., • Coach managers and supervisors on leadership, communication, service standards, and performance management., • Partner with Human Resources regarding recruitment, onboarding, training, coaching, corrective action, investigations, and associate relations matters involving front-of-house associates., • Participate in interviewing and selecting qualified front-of-house candidates., • Ensure new front-of-house associates receive structured onboarding and position-specific training., • Identify high-performing associates and develop internal talent for future leadership opportunities., • Provide ongoing coaching and feedback to improve performance., • Ensure performance concerns are addressed promptly, consistently, and appropriately documented., • Promote teamwork, communication, recognition, accountability, and associate engagement., • Ensure leaders maintain professional boundaries and consistently apply resort policies. Financial Performance & Revenue Generation • Take ownership of front-of-house outlet revenue, labor performance, controllable expenses, and overall operational results., • Review daily outlet revenue, covers, average checks, labor costs, discounts, comps, voids, and other relevant operational metrics., • Develop strategies to increase outlet revenue and improve profitability., • Identify opportunities to increase average guest check through appropriate upselling, beverage recommendations, promotions, and service initiatives., • Monitor front-of-house labor scheduling to ensure staffing aligns with business demand and productivity expectations., • Manage overtime and unnecessary front-of-house labor expenses., • Partner with Food & Beverage leadership and Finance to monitor outlet budgets and forecasts., • Review outlet financial results and understand variances to budget and forecast., • Develop action plans when outlets are not meeting revenue, labor, service, or profitability expectations., • Monitor beverage cost and beverage-related operational controls., • Partner with the Executive Chef regarding food-related financial performance while maintaining separate operational accountability., • Support promotions, activations, special events, and revenue-generating programs designed to increase outlet traffic. Beverage Operations • Provide leadership and oversight of beverage operations within assigned outlets., • Ensure bartenders follow established recipes, pouring standards, and beverage presentation expectations., • Monitor liquor, beer, wine, and beverage inventories., • Review beverage cost, inventory variances, waste, comps, spills, and over-pouring., • Maintain appropriate beverage par levels., • Ensure responsible alcohol service standards are consistently followed., • Ensure associates maintain required alcohol service certifications., • Develop opportunities to increase beverage revenue through promotions, featured cocktails, upselling, and associate education., • Maintain appropriate controls surrounding beverage inventory and storage. Service Standards • Establish and enforce clear front-of-house service standards for all outlets., • Ensure associates demonstrate proper hospitality etiquette, menu knowledge, beverage knowledge, suggestive selling, and service sequencing., • Regularly observe associates during service and provide immediate coaching when standards are not met., • Ensure uniform, grooming, appearance, and professionalism standards are maintained., • Ensure dining rooms, bars, service stations, menus, glassware, silverware, and other guest-facing areas meet presentation standards., • Develop and maintain front-of-house SOPs, checklists, service standards, and training materials., • Conduct periodic service audits and operational inspections., • Reinforce the expectation that outlet leaders consistently inspect what is expected. Training • Coordinate and conduct ongoing training for front-of-house outlet associates and leaders., • Ensure associates are properly trained in:, • Guest service standards, • Menu knowledge, • Beverage knowledge, • POS procedures, • Upselling techniques, • Allergy awareness and communication procedures, • Responsible alcohol service, • Guest recovery, • Cash handling, • Opening and closing procedures, • Resort policies and procedures, • Partner with the Executive Chef or designated Culinary leader for food and menu training as appropriate., • Ensure required food handler and responsible alcohol service certifications remain current for applicable front-of-house associates., • Maintain appropriate training documentation., • Evaluate training effectiveness through observation, guest feedback, operational results, and associate performance. Scheduling & Labor Management • Review and approve front-of-house outlet schedules based on occupancy, forecasted covers, group business, events, historical trends, and business needs., • Ensure appropriate staffing levels without excessive labor., • Monitor attendance, tardiness, overtime, missed punches, meal periods, and scheduling concerns for front-of-house associates., • Work with outlet managers to proactively address staffing shortages., • Maintain appropriate management coverage across outlets., • Ensure schedules comply with applicable policies and wage-and-hour requirements., • Coordinate anticipated business volumes with the Executive Chef so Culinary leadership can independently plan kitchen staffing. Food Safety, Sanitation & Compliance • Ensure front-of-house associates follow applicable food safety, sanitation, health department, liquor, and safety requirements., • Maintain cleanliness and sanitation standards throughout dining rooms, bars, service stations, and other front-of-house areas., • Ensure proper handling of food and beverages by front-of-house associates., • Ensure alcohol service policies and responsible service standards are consistently followed., • Ensure associates immediately report safety hazards, accidents, injuries, or incidents., • Partner with Security and Human Resources regarding workplace incidents when appropriate., • Communicate kitchen or culinary sanitation concerns to the Executive Chef for immediate follow-up., • Maintain readiness for health department, brand, ownership, and internal inspections as they relate to front-of-house operations. Inventory & Cost Controls • Oversee beverage inventories and front-of-house operating supplies., • Ensure beverage inventories are completed accurately and according to established schedules., • Monitor beverage usage, variances, waste, breakage, theft, and loss prevention., • Ensure proper controls surrounding complimentary items, voids, discounts, checks, and cash handling., • Maintain appropriate par levels for beverage products, china, glassware, silverware, linens, and front-of-house operating supplies., • Partner with Purchasing and Food & Beverage leadership regarding front-of-house purchasing needs., • Communicate product shortages or operational concerns to appropriate department leaders. Communication & Collaboration • Maintain strong communication with the Executive Chef, Culinary leadership, Banquets, Front Office, Housekeeping, Engineering, Security, Sales, Finance, Human Resources, and other resort departments., • Participate in daily operational meetings and leadership meetings as required., • Review resort occupancy, group activity, events, VIP arrivals, weather conditions, and other factors that may impact outlet operations., • Communicate operational challenges, guest concerns, staffing concerns, and business trends to senior leadership., • Ensure outlet leaders and associates are kept informed of relevant resort updates and operational changes., • Support resort-wide initiatives and special events. LEADERSHIP EXPECTATIONS The Director of Outlets is expected to: • Maintain a strong and visible presence throughout the outlets., • Lead from the floor rather than primarily from an office., • Hold outlet leaders and front-of-house associates accountable while maintaining professionalism and respect., • Address performance concerns promptly., • Demonstrate flexibility and adaptability as business conditions change., • Model a sense of urgency and ownership., • Maintain confidentiality and sound professional judgment., • Support resort leadership decisions and initiatives., • Communicate expectations clearly and consistently., • Follow through on commitments and action items., • Focus on solutions rather than simply identifying problems., • Develop outlet managers and supervisors capable of independently managing their operations., • Maintain a collaborative and respectful partnership with the Executive Chef., • Respect the separation of accountability between front-of-house and culinary leadership., • Continuously seek opportunities to improve guest experience, service execution, associate engagement, revenue, and financial performance. KEY PERFORMANCE INDICATORS Performance may be evaluated based on: • Outlet revenue, • Beverage revenue, • Average guest check, • Front-of-house labor percentage, • Beverage cost, • Outlet profitability, • Guest satisfaction scores, • Online guest feedback, • Service recovery trends, • Front-of-house associate turnover, • Training completion, • Attendance and overtime, • Beverage inventory variances, • Cash-handling compliance, • Responsible alcohol service compliance, • Leadership development, • Achievement of budget and forecast expectations, • Overall front-of-house service execution Qualifications: • Minimum 5 years of progressive food and beverage leadership experience preferred., • Minimum 2–3 years of multi-outlet or senior restaurant management experience preferred., • Resort, hotel, upscale restaurant, or high-volume hospitality experience strongly preferred., • Strong knowledge of front-of-house restaurant and bar operations., • Demonstrated ability to manage multiple outlets and competing operational priorities., • Strong understanding of labor management, budgeting, forecasting, beverage cost, and operational controls., • Strong leadership, coaching, communication, and conflict-resolution skills., • Ability to analyze operational results and implement effective action plans., • Strong guest service and service recovery skills., • Proficiency with POS systems, Microsoft Office, scheduling systems, and hotel technology., • Knowledge of applicable food safety and responsible alcohol service requirements., • Ability to work evenings, weekends, holidays, and varying schedules based on business needs. Benefits We Offer: • Health Benefits: Full medical, dental, and vision coverage., • Retirement Savings: 401(k) plan with company match to help secure your financial future., • Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance., • Professional Development: Opportunities for career advancement, mentorship, and ongoing learning., • Employee Discounts: Discounts on hotel stays and services across PHM properties., • Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle. Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO): PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.

Job Description About Seminole Hard Rock Hotel & Casino Hollywood Seminole Hard Rock Hotel & Casino Hollywood is the flagship casino resort of Hard Rock International, owned by the Seminole Tribe of Florida. This world-renowned entertainment, gaming and hospitality destination unveiled a $1.5 billion expansion on Oct. 24, 2019. New offerings include 638 upscale guestrooms in the first-ever Guitar Hotel, 168 luxury guestrooms and unique swim-up suites in the adjacent Oasis Tower at Seminole Hard Rock Hotel & Casino Hollywood, and 465 newly redesigned guestrooms in Hard Rock Hotel for a combined room count of 1,271 throughout the resort. Additional amenities include the lush, “Bora Bora” style lagoon with private cabanas and butler service; a 42,000 square-foot Rock Spa® & Salon; a 13.5-acre recreational water experience for swimming, kayaking and paddle boarding; 19 dining outlets and 20 bars and lounges; an expansive gaming floor with 3,100 slots, 195 table games and a 45-table poker room; 120,000 square feet of premier meeting and convention space including a 38,000 square-foot, carpeted exhibition hall; and a 26,000 square-foot retail promenade. The highly anticipated Hard Rock Live entertainment venue with a 7,000-person capacity, will showcase A-list entertainers, comedy acts, Broadway performances, sporting events and live broadcast productions. The integrated resort is located on 87 acres of the Hollywood Seminole Reservation along State Road 7 (U.S. Highway 441), and is 10 minutes from Fort Lauderdale/Hollywood International Airport and 30 minutes from downtown Miami and Miami International Airport. For more information, visit us online at www.seminolehardrockhollywood.com, call 800-937-0010 or follow us: Facebook: SeminoleHardRockHollywood, Twitter: @HardRockHolly, Instagram: @HardRockHolly. Benefits & Perks: We offer rockin' benefits that include Medical, Dental, Vision & Life Insurances, 401K, Paid time off, Annual Bonus Opportunity & much more! Please visit www.gotoworkhappy.com/benefits to see our full list of benefits! Job Description: Under the direction of the Director – Restaurants, incumbent is responsible for directing the staff of the Beach Club restaurant/bar, pool deck service and cabana service. According to established standards provides maximum customer service and satisfaction while achieving financial goals. ESSENTIAL JOB FUNCTIONS: • Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures., • Identifies and defines business needs and implements solutions resulting in improvements to the operation of the restaurant, to the restaurant’s impact or interaction with guests and to the restaurant’s ability to reduce or contain costs and generate additional revenue., • Works in conjunction with the Chef and directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards., • Assists with menu item changes based on product mix reviews and guest feedback., • Ensures that the restaurant supports the casino by providing outstanding service to VIP guests in the restaurant and during special events., • Assists in the management of the Pool attendant staff., • Institutes cost control procedures and standards of performance., • Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties., • Works with manual and automated systems and develops or implements procedures, formats, budgets, testing, training and documentation., • Develops and implements operating standards as necessary., • Communicates with management, other departments, and designated personnel to address the needs of the POS system., • Acts immediately on all customer complaints to insure that a correction is made whenever possible., • Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards., • Comply with all internal policies and procedures., • Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc., • Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations., • Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication., • Perform other duties as assigned. QUALIFICATIONS: • College Degree preferred., • Two (2) years in high volume full service restaurant, preferably one (1) to two (2) years in casino restaurant management., • Five (5) years food and beverage experience with at least three years in management preferred., • Proven track record in business management, purchasing and recordkeeping., • Knowledge of computer and software applications and proficiency in Microsoft Word and Excel required., • Must be familiar with financial data and cost control techniques., • Proven ability in developing budgets and business plans, writing documentation, procedures, and training programs required., • Project management experience (writing a project plan, measuring progress, delivering results) also required., • Must possess excellent verbal and written communication skills and have the ability to quickly and accurately perform mathematical computations. Must have ability to compile, compute, and analyze pertinent data needed for reports, create written and financial reports and work with the POS systems., • Must be able to maneuver in all areas of the restaurants, including all food and beverage service and warehouse areas and to lift and carry up to twenty pounds., • Must be able to work at a fast pace and in stressful situations., • Must be able to communicate effectively with guests in English, specific to position duties and responsibilities. WORK ENVIRONMENT: • Will be exposed to casino related factors including but not limited to second hand smoke, excessive noise, large crowds and stress related to servicing guests in a high pressure and fast paced environment., • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell., • The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. CLOSING: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: • Credit Check, • Criminal Background Check Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Job Description We are seeking an Experienced Pizza Maker For A Busy Pizza Store In Aventura to join our team! Responsibilities: • Prepare pizzas out of our menu and based on custom orders, • Make fresh dough daily, • Maintain a clean cooking station and sterilize equipment Requirements and skills: • Work experience as a Pizza Chef or similar role in a restaurant, • Hands-on experience with preparing and baking pizza doughs, • Familiarity with professional kitchen equipment, • Understanding of food hygiene, • Good time-management skills, • Team spirit Great pay! Apply in person 19090 NE 29th Ave Aventura, FL 33160 \nCompany Description Kosher pizza store in Aventura which provides delicious pizza and authentic Italian dishes. Kosher pizza store in Aventura which provides delicious pizza and authentic Italian dishes.

Job Description Hiring ful time line cook able to handle the line , paid training, career growing opportunity. Knife skills and sanitation skills are the must. Friendly enviroment by chef/owner supervision. Salary negitiable according to skills shown. Serious employees only, no temporary job offered.

Job Description We are looking for Pastry Chef who specializes in Argentine and Italian style deserts, cookies, and cakes. This person must take pride in their craft and be able to produce quality products. Buenos Aires Bakery & Cafe is known for always having fresh items on hand. The ideal candidate will be able to produce high quantities of product while never sacrificing quality. They must be able to produce our staple products and bring new imaginative ideas to the table. A few products that will be required: Butter Cookies Tiramisu Opra Cake Fruit Tart Birthday Cakes Specialty Cakes NY Cheesecake Ricotta Cheesecake Flan Cannoli's Masas Finas (Mini Deserts) Individual Desert Portions Sheet Cakes Understand how to work with: Dulce de Leche Fresh Fruit Ganache Fondant Meringue Puff Pastry Decorator, Cake maker, Argentine and European pastries. needs experience A very busy bakery. Needs to know how to work in large volumes. \nCompany Description Buenos Aires Bakery & Cafe is a family owned and operated company that has been serving the community since 1972. We pride ourselves on offering variety of fresh products at a reasonable price. Buenos Aires Bakery & Cafe is a family owned and operated company that has been serving the community since 1972.\r\nWe pride ourselves on offering variety of fresh products at a reasonable price.

Job Description We are looking for Pastry Chef who specializes in Argentine and Italian style deserts, cookies, and cakes. This person must take pride in their craft and be able to produce quality products. Buenos Aires Bakery & Cafe is known for always having fresh items on hand. The ideal candidate will be able to produce high quantities of product while never sacrificing quality. They must be able to produce our staple products and bring new imaginative ideas to the table. A few products that will be required: Butter Cookies Tiramisu Opra Cake Fruit Tart Birthday Cakes Specialty Cakes NY Cheesecake Ricotta Cheesecake Flan Cannoli's Masas Finas (Mini Deserts) Individual Desert Portions Sheet Cakes Understand how to work with: Dulce de Leche Fresh Fruit Ganache Fondant Meringue Puff Pastry Decorator, Cake maker, Argentine and European pastries. needs experience A very busy bakery. Needs to know how to work in large volumes.

Job Descriptioncompensation: TBD job title: Line Cooks NeededTo work the line in a very busy restaurant Preparation, Production and Presentation skills are necessary.. If you thrive in a fast-paced environment, have a love for great food, and want to grow your culinary skills, we want to meet you! What we offer: • Competitive pay, • 120 seat upscale dining Italian restaurant and catering company, • Dynamic individuals to join our team, • Opportunities for advancement, • A supportive and fun work environment Career Advancement Opportunities• Great Attitude a must!!! Experience required in culinary arts. Email resumes and cover letters with contact information, please. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Full-Time Positions with Guaranteed Hours • Part-Time Opportunities Available The Buckhead Life Restaurant Group—home to some of the most acclaimed restaurants in South Florida and Atlanta—is seeking Line Cooks of all experience levels to join our elite culinary teams. Whether you’re an industry veteran or just starting your career, if you bring passion, work ethic, and your own knife, we’ll provide the rest. About the Opportunity We offer full-time positions with guaranteed hours, part-time availability, excellent training, and the chance to work alongside some of the top culinary professionals in the industry. Join Lobster Bar Sea Grille in Ft. Lauderdale Lobster Bar Sea Grille sets the standard for fine dining in Ft. Lauderdale. Our kitchen focuses on: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood, • Precision, technique, and exceptional presentation This is a rare opportunity to work under Executive Chef Jeff Pfeiffer and grow within a restaurant known for excellence. We are seeking career-minded culinary professionals passionate about advancement and long-term success. About Lobster Bar Sea Grille in Ft. Lauderdale • “Top 7 New Recommended Spots” – Sun Sentinel, • “Critic’s pick for Best Seafood Restaurant” – New Times Broward-Palm Beach, • “Best Seafood Restaurant” – New Times Broward-Palm Beach Acclaimed Sister Restaurants in Boca Raton Our neighboring restaurants continue to set the benchmark for fine dining in South Florida: • City Fish Market – Best Seafood Restaurant (Sun Sentinel Reader’s Choice Award), • Chops Lobster Bar – Best Steakhouse, Best Wine List, Best Service (Boca Magazine); consistently top-rated by Zagat What We Offer • Full-time guaranteed hours, • Part-time flexibility, • Excellent compensation, • Training, mentorship, and career advancement, • A professional, high-caliber work environment, • The chance to be part of a team known for culinary and hospitality excellence Requirements • A strong work ethic and passion for cooking, • A team-first mentality, • Excellent references, • We are a drug-free employer Apply Today Visit www.buckheadrestaurants.com to learn more and apply online. We look forward to welcoming you aboard the Buckhead Life Restaurant Group team!

Job Description We are seeking an experienced Sushi Chef to join our team! Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Minimum 2 years previous experience in culinary arts, cooking, or other related fields, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Flexibility, Loyal and Trustworthy, Teamwork Pay, schedule and more will be discussed at the interview! \nCompany Description Sushi kiosk in a kosher supermarket. Sushi kiosk in a kosher supermarket.

Job Description Assist Sushi Chef with daily tasks to maintain Sushi Bar in a fast paced environment. Prepare sushi rice and all ingredients needed to provide high quality sushi to customers. Will also be trained to make sushi. \nCompany Description Sushi kiosk in a kosher supermarket. Sushi kiosk in a kosher supermarket.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Wok Chefs are responsible for cooking the majority of our kitchen menu, in a timely manner and according to Bento’s quality standards.

Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager 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 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 levels of high 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, • Assist the Assistant General Manager & General Manager as directed, • 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, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • 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 Shift Leaders, 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 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 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.

Wok Chefs are responsible for cooking the majority of our kitchen menu, in a timely manner and according to Bento’s quality standards.

Wok Chefs are responsible for cooking the majority of our kitchen menu, in a timely manner and according to Bento’s quality standards.

Chef Keller’s collection of restaurants. Employee discounts at Chef Thomas Keller's casual properties . The properties and people Chef Keller inspires are known for setting new standards in cuisine,.

Inspired by the techniques and ingredients of Europe and Japan, Chef Ryan Ratino & his MICHELIN-starred team are excited to bring a luxurious wood-fire cooking experience to the Four Seasons in Fort Lauderdale. Learn from experienced chefs and collaborate with a passionate team.

A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. Chef Thomas Keller's Surfside destination, .

Job DescriptionBenefits: • Full expense paid travel with room and board, • Bonus based on performance, • Company parties, • Competitive salary, • Free food & snacks, • Free uniforms, • Signing bonus, • Training & development, • Help or transport service, • Relocation bonus, • Opportunity for advancement, • Flexible schedule, • ????️‍???? Special Dietary Chef – Summer Camp 2026 (May–August), • Do you have a passion for creating delicious meals that everyone can enjoy, no matter their dietary needs? We’re looking for a Special Dietary Chef to join our summer camp culinary team across the USA. You’ll bring creativity, skill, and leadership to feed up to 800 campers and staff daily, making sure every guest feels included and cared for at the table. This is a seasonal position (May–August 2026) — a chance to spend your summer doing meaningful work in a fun, energetic camp environment! ???? What You’ll Do • Develop and prepare inclusive menus: gluten-free, dairy-free, vegetarian, vegan, and allergy-friendly options., • Lead day-to-day kitchen operations with a focus on safety, efficiency, and teamwork., • Oversee meal service for breakfast, lunch, dinner, snacks, and special events., • Maintain top-notch food safety and sanitation standards (so every inspection passes with flying colors)., • Work with the Food Service Director to manage quality, costs, and kitchen staff training., • Bring energy, creativity, and a welcoming attitude to the dining experience — food is a big part of camp memories!, • ???? What We’re Looking For, • 5+ years culinary experience (camp or large-scale cooking preferred)., • ServSafe Food Manager Certification (required)., • Strong background in special dietary meal planning and preparation., • Leadership skills and a team-first mindset., • Able to lift 50 lbs, work in hot and cold environments, and keep pace in a busy kitchen., • Must pass a background check and hold a valid U.S. driver’s license., • Available May–August 2026., • ???? Why You’ll Love It, • Be the reason campers and staff with special diets feel cared for and included., • Lead a talented kitchen team in a fun, supportive summer atmosphere., • Gain experience in large-scale production cooking (up to 800 meals/day)., • Work in a setting that’s more than just a kitchen — it’s part of the camp experience., • ???? Apply now to make a difference this summer! Bring your culinary passion, creativity, and leadership to camp, and help us make 2026 a summer to remember.

Job DescriptionPrepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep. Set up workstations and ingredients so that food can be prepared according to recipes. Undertake basic cooking duties, such as reducing sauces and parboiling food. Prepare simple dishes, such as salads and entrees. Need to be able to read and have basic math skills. There should be some experience in working in a restaurant environment. • Wash, peel, chop, and prepare fruits, vegetables, and other ingredients according to recipe and portion guidelines., • Assist chefs and cooks in preparing menu items, sauces, and side dishes., • Measure and assemble ingredients for recipes, maintaining accuracy and consistency., • Ensure all food prep areas, tools, and equipment are clean, sanitized, and organized., • Follow proper food handling and storage procedures to maintain quality and prevent contamination.Monitor inventory and notify supervisors when supplies are low., • Assist with receiving and storing deliveries as needed., • Perform other kitchen duties as assigned by the chef or kitchen manager.

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 At RA Sushi, 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. *This is a tipped position* 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. Position Summary: The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar and ensuring a fun and inviting experience. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar area and equipment. Essential Functions and Responsibilities: In accordance with the restaurant’s service and cooking procedures: • Greets and welcomes guests upon arrival to the sushi bar/lounge area., • May be responsible for the preparation of 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, and fryers), • Responds promptly and courteously to guest requests and provides guests with information about food., • Ensures guests are satisfied with food quality and service., • Performs shift opening and closing duties as assigned to include cleaning the neta cases, cutting boards, equipment, and floors., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, safety and sanitation standards, policies, and procedures., • Maintains kitchen, cooking areas, sushi counters, kitchen equipment, refrigeration units and food storage areas clean, sanitary, and organized., • Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Properly handles ready to eat food that is served raw., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state, and local laws., • Follows Ecosure Best Practices for food handling and storage., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar., • Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment., • 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., • Adheres to Company guidelines on alcoholic beverage service., • Assists with the preparation of sushi items and sushi helpers as required., • 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. Job Requirements: • Must successfully pass the Company’s sushi chef training program and cooking procedures., • Previous experience as sushi chef highly desirable., • Culinary degree a plus., • Approved food handling training as required by local laws. Here are some of the sizzling benefits of working for us: • Fun working environment: You will work in 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description Opening Fall 2026 in Fort Lauderdale, Caviar Club is building an elite culinary team from the ground up. We are a modern American restaurant focused on exceptional seafood, premium steaks, caviar, and luxury ingredients served in a vibrant, high-energy dining experience. We're seeking dedicated and detail-oriented Prep Cooks who take pride in organization, consistency, and craftsmanship. As a Prep Cook, you will be responsible for producing the mise en place that allows our kitchen to execute at the highest level. From preparing premium seafood and proteins to crafting sauces, dressings, and garnishes, your work is essential to every successful service. Requirements/Responsibilities Responsibilities: Prepare vegetables, herbs, fruits, seafood, meats, and other ingredients according to standardized recipes and specifications Produce sauces, dressings, vinaigrettes, stocks, butters, and other menu components with consistency and precision Portion, trim, season, and organize proteins according to Caviar Club standards Maintain accurate labeling, dating, rotation, and storage of all food products using FIFO practices Follow prep lists and complete daily production efficiently while maintaining the highest quality standards Ensure all ingredients are prepared and stocked for service Maintain a clean, organized, and sanitary workstation throughout each shift Operate kitchen equipment safely and responsibly Follow all food safety, sanitation, and health department regulations Communicate effectively with chefs and fellow team members to ensure smooth kitchen operations Assist with receiving deliveries, organizing inventory, and maintaining storage areas Perform additional duties assigned by the Executive Chef and Sous Chefs Qualifications: 1–3 years of kitchen or prep experience preferred Strong knife skills and understanding of basic culinary techniques Ability to follow recipes with precision and consistency Excellent organization and time management skills Ability to work efficiently in a fast-paced, team-oriented environment Strong work ethic with a willingness to learn and grow Ability to stand for extended periods and lift up to 50 pounds Flexible schedule, including evenings, weekends, and holidays What We Offer Competitive hourly pay Weekly pay Opportunities for growth into Line Cook and leadership positions Hands-on training with premium ingredients including caviar, fresh seafood, USDA Prime beef, and luxury products Ongoing culinary education and professional development Supportive, chef-driven culture committed to excellence If you're passionate about cooking, enjoy working with exceptional ingredients, and believe that great service starts with outstanding preparation, we'd love to meet you. Join us as we build one of Fort Lauderdale's premier dining destinations. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $18-20+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION Line Cook: Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Maintain cleanliness of station during shift. Qualifications: • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE