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• Gordon Ramsay North America

  

  Line Cook

  6 days ago

  $18–$23 hourly

  Part-time

  Downtown Miami, Miami

  Our Line Cooks are responsible for providing the Gordon Ramsay standard of remarkable experiences and exceptional hospitality to our guests. The Line Cook is responsible for pastry menu recipe execution and proper plate presentation for immediate service to restaurant guests. The Line Cook ensures the correct preparation of all pre-established recipe in accordance with guest requests, portion control, temperature control and company time standards. They're also responsible for all aspects of their pastry station including set up, prep, stocking, cleanliness, organization, sanitation, break down and storage. We offer competitive wages, growth opportunities, flexible schedules, and meal discounts, as well as benefits, and anniversary bonuses for eligible team members. E-Verify Participant

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• Summit

  

  Cook Supervisor - Competitive Benefits

  15 hours ago

  Miami

  Registered Dietitian-Onsite-Weekly Pay Job Reference Number: 39914 Employment Type: Full-Time, Onsite Segment: Corrections Brand: Summit Location: Miami, Florida (US-FL) We are looking to add an experienced registered dietitian to our Corrections team in Miami, FL. As a registered dietitian, you will have the opportunity to identify and assess the nutritional needs of assigned patients/residents, initiate interventions to achieve and/or maintain individuals nutritional status, and enhance quality of life consistent with patient’s/resident’s goals. This is a non-exempt role and you will be paid hourly. • Providing nutritional expertise to the health care team and educating patients/residents, staff, or consultants., • Following the Academy of Nutrition and Dietetics’ standards of practice and facility regulatory requirements., • Interacting with other departments in setting up procedures and policies, and in problem solving as it relates to dining service and nutrition., • Actively participating in the development, review, and revision of continuous quality improvement programs. Must-haves: • Passed a national examination administered by the Commission on Dietetic Registration (CDR) or meets the Academy of Nutrition and Dietetics requirements for eligibility., • Completes 75 hours of continuing education hours every five years, in accordance with the CDR, utilizing the professional portfolio development process., • Licensed or certified, per state requirements., • Knowledge of regulation standards specific to comprehensive assessments, care planning, and residents’ rights., • Ability to teach others, specifically pertaining to nutrition and dietetics. Nice-to-haves: • Bachelor’s degree in nutrition or related field., • Experience working in healthcare or long-term care. Onsite at our Corrections Facility In Miami up to $90,000/yr- must have RDN Certification Onsite/Office setting • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #LI-ST1 About Summit: Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

• TORINO ITALIAN RESTUARANT

  

  Sous Chef

  8 years ago

  Miami

  Job Description Il Bambino Italian Kitchen We are seeking a Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionItalian RestaurantItalian Restaurant

• The Archetype Strategy

  

  Housekeeper and Cook

  5 days ago

  Miami

  Job Description Job Title: Part-Time Personal Housekeeper & Healthy Cook Location: Brickell, Miami, FL Schedule: Flexible — ideally 4–5 days per week (e.g., late mornings to early afternoons) Pay: Competitive hourly rate (based on experience) About the Role: Looking for a dependable and detail-oriented individual to help keep my apartment in Brickell clean and prepare very healthy, home-cooked meals. This is a part-time role best suited for someone who understands nutrition and enjoys cooking with fresh, clean ingredients. Responsibilities: Daily cleaning: dishes, sweeping/mopping, laundry, bathroom, kitchen, and general tidying Cooking healthy meals with fresh, whole ingredients (no processed foods, healthy oils only — e.g., olive oil, avocado oil) Optional but a big plus: ability to prepare fresh sushi Weekly meal prep and portioning Grocery list management or light shopping Occasional errands or home organization if needed Ideal Candidate: Has prior experience in housekeeping and cooking Passionate about clean, healthy eating — can cook high-protein, balanced meals with vegetables, lean meats, etc. Knows how to avoid processed ingredients and cook using clean methods (e.g., no seed oils, low sodium, no sugar-added sauces) Sushi-making experience is a major plus Speaks English or Spanish Trustworthy, punctual, and has attention to detail Has reliable transportation to Brickell Must be legally authorized to work in the U.S. Powered by JazzHR tmVON3W1tA

• CÉ LA VI

  

  Executive Pastry Chef

  22 days ago

  Miami

  Job Description CÉ LA VI is seeking a culinary professional who will first step in as a contractor to develop our dessert program, then transition into a leadership role at opening. Based in Miami, FL | Hiring: Full-Time Executive Pastry Chef Pay: Once full-time, you'll earn $75,000–$80,000 annually, plus a bonus structure Schedule: This position begins with a short-term contract phase, followed by a full-time evening schedule, with working hours including: • Weekends: 8 AM – 5 PM, • Weekdays: 7 AM – 4 PM or 9 AM – 5 PM Schedules vary depending on pre-opening and operational needs. Why This Role Matters: Every action you take in this culinary role makes a difference to our customers, our team, and your own career growth. This Executive Pastry Chef position offers a rare advantage: creative control before launch and long-term stability afterward. During your initial contract phase, you'll shape the menu and culinary direction. Benefits You'll Enjoy: • Health insurance, • PTO, • Growth opportunities, • Uniforms, • Company parties, • Birthday vacation day If you want early influence and long-term growth, apply now! WHAT YOU'LL DO AS OUR EXECUTIVE PASTRY CHEF: • Craft desserts that elevate the guest experience, • Design menus that reflect creativity and cultural influence, • Lead and mentor a passionate pastry team, • Oversee daily kitchen operations with excellence OUR STORY: CÉ LA VI CÉ LA VI is where hospitality meets energy, culture, and creativity. Rooted in Southeast Asian inspiration, we craft immersive dining experiences that go far beyond the plate. Our global footprint spans major cities, and every location brings together innovation, collaboration, and passion. For our employees, that means working in a culture that supports bold ideas, encourages growth, and celebrates achievements. As we expand into Miami, we're looking for individuals who want more than a job-they want to build something meaningful. WHAT WE'RE LOOKING FOR: • Strong leadership skills, • Proficiency in dessert menu development and planning Preferred qualifications include pre-opening experience and a strong ability to balance creativity with operational execution. Ready to get started? Applying takes just a few minutes with our initial application. We can't wait to learn more about you!

• CSC Generation

  

  Chef Instructor, Pastry (Sur La Table)

  19 days ago

  Miami

  Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

• Gecko Hospitality

  

  Executive Pastry Chef

  6 days ago

  Miami

  Job Description Executive Pastry Chef Miami A refined all-day café, creating the foundation for a multi-unit expansion across South Florida. This is a true ground-floor opportunity for an accomplished Pastry Chef to design, lead, and scale an exceptional pastry program from day one. This role is built for a chef who thrives in production as much as creativity—someone who can establish systems, mentor a team, and create products that maintain consistency as the business grows. You'll work alongside an accomplished culinary leadership team in a collaborative environment where professionalism, accountability, and respect define the culture. What You Will Do • Build and lead the pastry program from concept development through opening and beyond., • Develop recipes and production systems that can be replicated across future locations., • Create and execute a bakery-forward menu with exceptional laminated pastries, viennoiserie, tarts, and seasonal offerings., • Recruit, train, and mentor a pastry team while establishing strong production standards., • Oversee daily commissary production, quality control, inventory, and food cost management., • Partner closely with culinary leadership to ensure seamless coordination between pastry and savory operations., • Implement production schedules and workflows that support both retail café operations and future growth., • Maintain the highest standards of food safety, cleanliness, and product consistency. What We Are Looking For • Formal French pastry training or equivalent classical pastry education., • Demonstrated expertise in laminated doughs and croissant production is essential., • Significant experience leading high-volume bakery or commissary production operations., • Proven ability to build systems, standardize recipes, and scale production without sacrificing quality., • Leadership experience hiring, coaching, and developing pastry teams., • Strong organizational skills with confidence managing production independently., • A collaborative leadership style that values coaching, communication, and accountability over ego., • Stable employment history demonstrating ownership and long-term commitment., • Experience preparing for multi-unit growth is highly desirable. Compensation & Details • Competitive compensation commensurate with experience., • Comprehensive benefits package., • Ground-floor leadership opportunity with significant long-term growth potential.

• Hospitality Training Centers

  

  Lead Chef Instructor - Hospitality Employees Advancement and Training (HEAT)

  1 year ago

  Miami

  Job DescriptionJob Title: Lead Chef Instuctor Job Type: Full Time Organization: Hospitality Employees Advancement and Training (HEAT), Inc. Location: Miami, FL Salary: USD $70,000 / year Primary Responsibility: Lead culinary classes for the HEAT program Secondary Responsibilities: Depending on your skills, assisting with outreach efforts on HEAT’s behalf Remote/In office: Majority of time at center teaching classes and building relationships with executive chef in various union properties Education: Certified Executive Chef/Sous Chef, and/or B.S. in Culinary Education, Food & Beverage Management, or higher Experience: Not-for-profit or workforce development experience, and/or experience in union hotel kitchens Hospitality Employees Advancement and Training (HEAT), Inc. is a small non-profit organization providing training for quality jobs in South Florida’s vibrant and growing hospitality sector. We are in Historic Overtown, Miami, and work closely with local community leaders, the Community Redevelopment Agency, UNITE HERE Local 355 and major hospitality employers. HEAT is seeking an energetic, effective coordinator who is committed to helping people change their lives and achieve their economic goals. Many of our participants are people of color and/or immigrants from diverse communities. The UNITE HERE Education and Support Fund, which exists to support workers in the hospitality industry, is assisting HEAT, Inc. with this posting. Job Description The Lead Chef Instructor's primary responsibilities include: • Providing direct culinary instruction to diverse group of program participants, and many speak Spanish and/or French (Haitian French), the Lead Chef may be asked to conduct lessons bilingually or translate key terms and instructions, • Designing and implementing an evaluation system for program participants in upskilling and job entry culinary classes, • Working closely with Executive Director and Employer partners, modify existing curricula, and build additional formal curricula and lesson plans for culinary and related instruction, • Overseeing and providing support to other culinary instructors, including feedback on instructional approaches and assessments of assignments, • Liaising with employer partner chefs to explain the program and to seek input on new needs, changing food trends that employers are embracing, • Evaluating information to determine compliance with industry standards and will directly observing and evaluating students' work to determine progress, provide feedback, and make suggestions for improvement, • Designing supplementary lesson plans and materials to help participants pass industry recognized food safety credentials and line cook certifications, • Providing direct instruction in food safety and culinary credential classes, • Work closely with the employment team to suggest appropriate levels of placement for graduates, write letters of recommendation for participants, • Provide occasional catering services for gatherings of up to 100 as part of the training work with classes, • Managing inventory and purchasing orders based on HEAT’s approved processes Requirements • Familiarity with and have experience using multiple training methods, • Ability to provide training in a positive manner that centers student experience and learning, • Understanding of, and ability to manage differentiated classes for adult learner, • B.S. in Culinary Arts or related field and culinary teaching experience of at least 3 years in formal classroom/lab settings (please note that this does not include teaching that consists primarily of demonstrations, or teaching on the line), • Experience in creating formal curricula and designing lesson plans, • Work with team on creating original teaching materials, • Excellent verbal and written English communication skills, • ServSafe Manager certified and approved to proctor ServSafe Manager, • Have certifications or equivalent experience (6 months practical) in at least two of the following:, • Vegan and vegetarian cuisine, • Cuisine for people with high blood pressure, diabetes, or other health conditions that disproportionately impacts low wage workers, • Global cuisine (outside Europe): Asian, Southeast Asian, Indian, Latin American, Mexican, • Pastry, • Demonstrated proficiency in Microsoft Office (including Word, PowerPoint, Excel), data management software systems, • Prefer someone who is able to use social media platforms to share information about the program, • Ability to work under pressure, • Willing to work evenings and Saturdays as needed, • Willing to travel to (if needed) at partner sites, • Ability to work under pressure, manage concurrent responsibilities, and prioritize according to dynamic and shifting needs Bonus if you • Are bilingual (English / Spanish), • Have experience in the hospitality industry and/or workforce development, • Have experience working with those who have barriers to employment and/or are English language learners, • Have experience using databases. Additional Requirements • Occasional travel required, • Authorized to work in the United States, • Availability to work evenings and weekends (primarily Saturdays) for events and to assist with registration, • Valid driver’s license required, • This position may be subject to background check Benefits 100% employer paid (health, dental and optical insurance), paid vacation and personal days, 401K