Chef manager jobs in Miami, FloridaCreate job alerts

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Chef De Cuisine. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. BONUS ELEGIBLE JOB DESCRIPTION Department: Culinary Place of Work: Restaurant kitchen and all outlets Job Overview Create and oversee the execution of the restaurant menu. Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en places to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost. Report to: Executive Chef, Executive Sous Chef, F&B Director Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 10 years experience in culinary field, 3. Ability to communicate in English with members, co-workers, and management to their understanding., 4. Ability to compute basic mathematical calculations., 5. Ability to work all stations on-line, 6. Knowledge of food cost controls, 7. Previous management experience, 8. Experience in international cuisine Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills; 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, delegate work, and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to direct, manage and motivate a team., 7. Contribute to the growth and success of the team., 8. Ability to direct performance of kitchen staff and follow up with corrections where needed, 9. Ability to motivate kitchen staff and maintain a cohesive team, 10. Ability to use all senses to ensure quality standards are met Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipe as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Can communicate with all internal customers efficiently. {stewarding, service staff}, 7. Can fill out all requisitions properly, 8. Can follow all rules and regulations in employee handbook properly, 9. Properly rotate product in walk in cooler., 10. Clean and maintain equipment properly, 11. Maintain and strictly abide by state sanitation/health regulations and club requirements, 12. Can organize and set up workstation fast and efficiently., 13. Rotate, label and date all food on station, 14. Ability to work in a fast paced, intense work environment., 15. Chef is responsible for the set up and execution of any special event buffets or dinners, 16. Coordinates scheduling with restaurant cooks, 17. Ensure all guest special requests are met, 18. Properly prepare team member for advancement to fill needed positions as they become available. Equal Employment Opportunity - Drug free workplace

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description Summary: • The ideal candidate for the Manager, Human Resources – Venue Operations position will have experience in all areas of Human Resources. The position will be field-based and rotate daily through one of our dining venues and assist when needed at the corporate office. This role will support on-boarding, recruitment retention, employee relations, investigations and safety/worker’s compensation cases. Additionally, this role ensures compliance with employment laws, promotes a positive workplace culture, and serves as a trusted advisor to leaders and employees on all matters related to employee relations, workplace policies, investigations, and conflict resolution. The Manager, Human Resources Venue Operations partners closely with Operations, HR, and leadership teams to foster a fair, respectful, and engaging work environment. This position reports to the Director, HR Administration. RESPONSIBILITIES: • Provides direction and consultation to the Executive Chef, GM, Director of Operations, and other members of management at all levels on strategic, tactical, and operational people issues., • Responsible for assisting with onboarding and facilitating orientation at the property level or corporate office., • Assist with implementing corporate policies that pertain to general handbook compliance., • Work closely with employees to improve work relationships, boost morale, and increase productivity and retention., • Conduct prompt, thorough, and impartial investigations into workplace concerns, including complaints related to conduct, policy violations, discrimination, or harassment., • Recommend and implement fair resolutions while mitigating legal and reputational risks., • Facilitate conflict resolution through coaching, mediation, or formal interventions., • Perform general day-to-day HR administrative tasks and provide white-glove support on all HR related matters., • Provide weekly reporting of all ER cases and investigations to the Chief People Officer in ALLVOICES., • Supports the Talent Acquisition Team with open calls and new venue openings as needed., • Completes new hire paperwork, E-Verify & I9 process during the onboarding of new employees., • Works with the Director, HR Administration to complete workers’ compensation and unemployment paperwork., • Supports venue management with coaching/counseling conversations and issuing progressive discipline paperwork., • Conducts quarterly property audits and oversee monthly safety committee meetings, • Conduct thorough and objective investigations to resolve complex employee related issues and maintain company employee standards and expectations., • Serve as the point of contact for managers’ employee related questions or concerns regarding safety, compliance, payroll, total rewards, employment law, leave of absence, etc., • Remain focused on compliance and Wage & Hour guidelines and policies., • Ability to support multiple properties in a self-sufficient matter., • Provides regular updates and consults the Director, HR Administration and Chief People Officer with ER matters or investigations prior to rendering a decision., • Track employee relations cases, trends, and outcomes to identify opportunities for improvement., • Provide leadership with insights and recommendations to reduce risk and improve workplace culture., • Maintain confidentiality and accurate documentation of all employee relations matters., • Assist with Leave of Absences management at the property level., • Supports the Chief People Officer, Director, HR Administration and peer HR, Manager as needed with alternate venues, and HR projects/coverage as needed., • This is not an exhaustive list of job duties which may be added or altered based on business needs. Requirements/Qualifications: • Minimum of 5 years previous Employee Relations and Human Resources management experience as a Director, or Manager within a high-volume luxury restaurant, hotel or hospitality environment desired., • Bachelor’s degree in human resources, Business Administration or related field of study or any equivalent combination of education and/or experience is preferred., • Professional Human Resources (PHR), Senior Professional Human Resources (SPHR), or other relevant industry certification such as SHRM is desired., • Demonstrated knowledge of employee relations, complex investigations and HR practices inclusive of leaves (LOA) required., • Possess exceptional coaching, influencing skills to establish credibility and trust with internal customers and build influential relationships., • Demonstrated knowledge with HRIS systems such as ADP., • Ability to present company orientation to new hires., • Excellent working knowledge of US & FL labor laws is strongly desirable., • Ability to travel (drive) among venues to support manager and team member employee relations needs., • Although a day shift, must be willing to work a flexible schedule such as am, pm, weekends and holidays., • Weekend coverage is required on a regular cadence to support venue or management needs. Other Skills and Knowledge: • Superior verbal and written communications skills (Bilingual is a plus in Spanish), • Must operate with a high degree of confidentiality, discretion and trust – Absolute requirement., • Must be fully transparent with the ability to communicate and share visibility into the venue., • Must have solid business acumen; problem solving skills, and exhibit high emotional intelligence, influence, and strategic thinking skills., • Strong leadership skills with ability to influence behavior and outcomes, • Proven organizational and follow-up skills, comfortable initiating and responding to high volume of emails, • Adept at working in demanding, deadline-driven environment with a task-driven focus, • Accustomed to serving as a Change Agent - highly adaptable, dependable with an entrepreneurial spirit, • Strong analytical and critical thinking skills to successfully troubleshoot and resolve unexpected roadblocks, barriers, and inquiries from internal and external clients., • Must have high energy and ability to influence at all levels Environment: • General office assignments (typing), which lends itself to repetitive motion., • Sitting in a stationary position for several hours within the day., • Ability to navigate a large restaurant setting is requiredThe preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. 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.

Job Description POSITION DESCRIPTION We are seeking a highly motivated restaurant Events Sales Manager to coordinate and organize events, private dining, and collaborations for highly sophisticated clientele. This position is responsible for outreach to potential clients, generating new opportunities and efficiently coordinating the execution of the event with the General Manager, Executive Chef, and operating partners. We seek a candidate with strong communication skills that is equally comfortable generating new clients and reporting to management and colleagues YOUR RESPONSIBILITIES · Generate new clients and identify/call on past and current clients directly to constantly promote events and catering functions. · Monitor calls, handle inquiries, and provide client proposals in accordance with established departmental policies and procedures. · Maintain and organize all client and event files with up-to-date information. · Negotiate prices and arrangements with clients, draw up contracts, and secure client’s signature and deposit within approved booking guidelines. · Remain abreast of all menu and wine list changes at the restaurant. Work with the Executive Chef to establish event menus, the General Manager to ensure staffing pars, and Sommelier to ascertain appropriate wines for parties and events. · Attend the managers' meetings each week to update management on upcoming private parties. · Entertain clients in accordance with established company (and building) policies and guidelines. · Be in the know of major events in the city. Attend all possible networking events to prospect and qualify new business. · Insure that the requisitions, equipment, supplies and services needed for each function correspond to the client’s specifications, and fit within the approved booking guidelines. · Check with the client during the event to ensure satisfaction and to respond to any additional requests. If necessary, continually assist staff during the entire event to ensure all details are carried out according to client’s specifications. · Prepare accurate bill to be presented to the client and ensure payment collection is fulfilled properly. · Produce monthly sales-related reports and sales forecasts for assigned area of responsibility. · Promote teamwork by continuously communicating with restaurant management teams, accounting management, and other key company personnel. · Work closely with restaurant departments to facilitate services agreed upon by clients and achieve maximum results. · Handle complaints regarding private dining and events and take appropriate action to ensure client satisfaction in accordance with departmental policies and guidelines. · Respond to guest inquiries in a timely, friendly, and efficient manner. · Follow up with clients after departure to attain guest loyalty and secure future bookings. TEAM EXPECTATIONS · Understand and perform to the company's Mission Statement and Core values. · Maintain a clean and sanitary work environment. Keep all areas clean and organized at all times. · Be part of a team. Work together and be attentive to each other’s needs on a daily basis. · Maintain a gracious, pleasant and friendly attitude, while contributing to a teamwork-based work environment; assisting fellow team members as situations arise. · Embodies the standards of the Restaurant Brand by displaying professionalism in all forms of communication. · Attend all meetings required. · Take pride in your appearance while adhering to the Dress & Appearance Policy. · Work in a safe manner and abide by Workplace Health & Safety standards and · Food and Safety Hygiene standards. YOUR QUALIFICATIONS · High school or equivalent education preferred. · Minimum of three to five (3-5) years of hospitality sales experience · Must be able to speak, read, and write in clear English · Able to work independently as well as collaboratively in a diverse group with personnel at all levels · Meticulously organized and highly communicative · Ability to perform with only general instruction on new assignments and minimal direction · Innovative problem solver · Excellent knowledge of MS Office including Word, Excel, Outlook · Working knowledge of various Reservation, Point of Sale & Guest Experience Platforms · Ability to prioritize and multi-task · Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed The Bastion Collection of restaurants has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 4 Michelin stars in the 2020 Michelin guide New York. Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Baston Hospitality, LLC.

Job DescriptionDescription: Position: Florida Marketing Manager Location: Florida (Orlando & Miami) Reports To: Senior Director, Marketing Salary: $75-$90k + benefits About José Andrés Group José Andrés Group (JAG) is a global hospitality company dedicated to changing the world through the power of food. With a portfolio of award-winning restaurants, bars, hotels, and culinary experiences, JAG creates unforgettable guest experiences rooted in innovation, hospitality, and purpose. JAG is seeking a strategic, highly collaborative, and hands-on Florida Marketing Manager to lead marketing efforts across our restaurant portfolio throughout the state, from Orlando to Miami. This role will serve as the dedicated marketing lead for Florida, partnering closely with Operations, Events, PR, agency partners, hotel partners, and community stakeholders to drive guest engagement, restaurant traffic, event awareness, and brand visibility across multiple concepts and dining experiences. Position Summary Reporting to the Senior Director of Marketing, the Florida Marketing Manager will oversee regional marketing strategy and local execution for José Andrés Group's restaurants and experiences across Florida. This role is responsible for driving business performance through integrated marketing campaigns, market-specific partnerships, community engagement, event support, and a strong in-market brand presence across Orlando, Miami, and the communities in between. The ideal candidate is equally comfortable developing strategy, managing stakeholders and agency partners, and executing marketing initiatives that generate measurable results. They understand Florida's diverse hospitality and tourism landscape and can tailor marketing strategies to the distinct audiences, seasons, and business drivers of Central and South Florida. They also have experience building relationships across media, tourism, cultural, corporate, hotel, and community organizations. Local Marketing & Community Engagement • Serve as the dedicated regional marketing lead for José Andrés Group's Florida portfolio, partnering closely with restaurant leadership, hotel partners, and corporate stakeholders., • Develop and maintain strong relationships with local and regional media, influencers, concierge teams, hotel partners, destination marketing organizations, tourism bureaus, cultural institutions, nonprofit organizations, corporate partners, and key community stakeholders., • Identify and execute localized marketing opportunities, strategic partnerships, and community engagement initiatives that increase brand awareness and guest traffic., • Maintain a strong pulse on the dining, hospitality, tourism, entertainment, and cultural landscapes across Orlando, Miami, and surrounding Florida markets to identify opportunities for growth and visibility., • Regularly spend time in each restaurant and market to understand guest demographics, seasonal demand, operational priorities, and opportunities to increase covers and guest engagement., • Support localized outreach and community partnerships across Florida's diverse tourism, residential, business, and dining districts. Events, Partnerships & Revenue Support • Partner closely with Operations and Events teams to support private dining, catering, group sales, and restaurant programming initiatives., • Develop market-specific strategies that support revenue growth through private events, corporate dining, celebrations, tourism partnerships, chef collaborations, and special experiences., • Collaborate cross-functionally to execute tentpole events, cultural programming, charitable partnerships, and community activations., • Support media events, influencer experiences, VIP hosting opportunities, and strategic partnership activations.Requirements: Qualifications • 5–7+ years of experience in hospitality, restaurant, lifestyle, luxury, experiential, or hotel marketing., • Strong understanding of Florida's hospitality, dining, tourism, entertainment, and cultural landscape, particularly in Orlando and South Florida., • Proven success developing and executing integrated marketing campaigns, partnerships, events, and community engagement initiatives., • Experience managing external agencies and partners across public relations, paid media, content creation, and design., • Experience supporting luxury restaurants, hotels, event venues, or hospitality brands preferred., • Existing relationships within Florida's media, hospitality, tourism, hotel, corporate, and cultural communities strongly preferred., • Exceptional project management, communication, and relationship-building skills., • Ability to manage multiple priorities across geographically dispersed locations in a fast-paced environment while maintaining attention to detail., • Highly collaborative, proactive, and solutions-oriented., • Comfortable traveling regularly between Florida locations and working evenings and weekends as needed for events and activations. In Return, We Offer You • Competitive base salary and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining and partner discounts, • Professional growth within an award-winning, values-driven hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: POSITION: Beverage Manager LOCATION: Bazaar Meat by José Andrés – Andaz Miami, FL SALARY RANGE: $70,000 – $80,000 + Bonus + Benefits REPORTS TO: Assistant General Manager & General Manager DEPARTMENT: Front of House – Beverage/Bar EMPLOYMENT TYPE: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for exceptional guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food, beverage, and hospitality to life across award-winning concepts worldwide. Position Summary The Beverage Manager is responsible for leading and executing the beverage program at Bazaar Meat by José Andrés, ensuring exceptional cocktail execution, elevated guest experiences, operational excellence, and financial performance. This role serves as the primary leader of the bar team, overseeing daily operations, training, inventory management, beverage cost controls, and service standards while embodying the spirit and hospitality culture of José Andrés Group. Working closely with the Assistant General Manager, General Manager, Culinary Team, and Corporate Beverage Leadership, the Beverage Manager will drive innovation, maintain program integrity, and cultivate a high-performing team that delivers memorable experiences for every guest. Key Responsibilities Beverage Program Leadership • Execute and maintain Bazaar Meat's beverage program, including cocktails, spirits, wine, beer, and non-alcoholic offerings., • Ensure consistency in recipes, presentation, glassware, garnishes, and service standards., • Partner with Corporate Beverage Leadership on seasonal menu updates, cocktail development, and special programming., • Conduct regular tastings, product evaluations, and quality assurance reviews. Guest Experience & Service Excellence • Maintain a visible presence on the floor during service, leading by example and ensuring exceptional hospitality., • Support the team in delivering elevated guest experiences and beverage recommendations., • Resolve guest concerns professionally and proactively., • Foster a culture of hospitality, professionalism, and accountability. Team Leadership & Development • Recruit, train, coach, and develop bartenders and bar support staff., • Lead pre-shift meetings, beverage education sessions, and ongoing skills development., • Conduct performance evaluations and provide continuous feedback., • Promote a collaborative and positive work environment that reflects JAG's values. Inventory, Cost Control & Purchasing • Oversee beverage inventory management, weekly counts, ordering, and variance analysis., • Maintain beverage cost targets through proper portioning, pricing strategies, waste reduction, and inventory controls., • Manage vendor relationships and ensure timely and accurate ordering., • Review invoices, credits, and inventory reports for accuracy. Compliance, Safety & Sanitation • Ensure compliance with all local, state, and company alcohol service regulations., • Maintain Department of Health standards and sanitation practices throughout the bar operation., • Ensure all team members maintain required certifications and responsible alcohol service practices., • Uphold workplace safety standards and proper handling of equipment and chemicals. Events & Revenue Generation • Collaborate with the Events and Operations teams to execute private dining events, buyouts, and special activations., • Support beverage-driven promotions and programming that increase revenue and guest engagement., • Analyze sales trends and identify opportunities to improve beverage performance and profitability. Administrative & Operational Responsibilities • Maintain accurate POS programming and beverage database information., • Monitor labor productivity and scheduling to align with business needs., • Prepare weekly reports related to beverage sales, inventory performance, and operational KPIs., • Support restaurant initiatives, new menu rollouts, and special projects as needed.Requirements: Required Qualifications • Minimum 3–5 years of bar management or beverage leadership experience in upscale, luxury, or fine dining environments., • Strong knowledge of cocktails, spirits, wine, beer, and beverage service standards., • Proven success managing beverage costs, inventory systems, and ordering processes., • Experience training and developing hospitality teams., • Strong leadership, organizational, and communication skills., • Ability to thrive in a fast-paced, high-volume luxury hospitality environment., • Responsible alcohol service certification and Food Handler certification (or ability to obtain)., • Availability to work nights, weekends, holidays, and special events. Working Conditions & Physical Requirements • Ability to stand and walk for extended periods throughout service., • Ability to lift and carry up to 50 pounds with or without reasonable accommodation., • Frequent bending, reaching, carrying, and repetitive motion., • Exposure to varying temperatures, cleaning chemicals, and high-volume service environments. In Return, We Offer You • Competitive salary of $70,000–$80,000, • Annual bonus opportunity, • Comprehensive medical, dental, and vision benefits, • 401(k) retirement savings plan, • Employee dining and partner discounts, • Paid time off, • Career growth opportunities within José Andrés Group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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.

Job Description Position Title: Sr. Operations Manager - Corporate Dining (Miami, FL) Salary: $80,000 - $90,000/ yr. Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary: We have an exciting opportunity available with Restaurant Associates, where you will serve as the Senior Operations Manager for our prestigious client in Miami, FL. In this role, you will oversee the day-to-day operations of the corporate dining account, ensuring outstanding service and culinary experiences for employees. In addition to managing and leading a team of associates, you will also play a pivotal role in onboarding, training, and handling HR matters. Key Responsibilities: • Maintain excellent relationships with Citadel, their employees, and various departments to ensure outstanding customer satisfaction., • Collaborate with the Chef and management team to build innovative menus that align with Citadel's preferences and standards, delivering top-quality food and dining experiences., • Take ownership of the account's P&L and budgeting, ensuring financial success and meeting client expectations., • Work closely with the marketing and culinary team to roll out new culinary programs that improve the dining experience for Citadel employees., • Continuously seek opportunities for operational improvements, implementing best practices and driving excellence in service delivery. Preferred Qualifications: • A Bachelor's degree in Hospitality or Culinary is helpful, showcasing your commitment to excellence in the industry., • Three to five years of experience in foodservice operations, preferably with high-volume production and catering expertise., • Proven track record of successfully managing budgets and financial performance., • Desire to learn and grow with a reputable foodservice company, seizing opportunities for professional development., • Restaurant Associates values innovation, integrity, and delivering outstanding dining experiences. As the Sr. Operations Manager for Citadel, you will have the chance to create a significant impact by ensuring the highest standards of service, culinary excellence, and employee happiness. Ideal Candidate Experience: • Strong hospitality background that translates seamlessly into a premier corporate dining environment., • Leadership experience in luxury hotels, upscale restaurants, or comparable high-end corporate dining operations., • Accustomed to delivering a high-touch, hospitality-driven guest experience while thriving in a fast-paced, hands-on leadership role., • Success in this position requires someone who can easily adapt their hospitality expertise to a sophisticated corporate setting, with a strong focus on operational excellence, client engagement, and exceptional service standards. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf Req ID: 1552238 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

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

Job Description Store Team Lead When becoming a Team Leader at Wild Fork, you will be supporting store leadership by overseeing daily operations, delegating tasks, monitoring the team's performance, and ensuring the store objectives are met. As leadership support, you will foster collaboration within the team and bring innovative strategies to increase productivity. By thinking like customers and acting like owners, you will also provide a Personal Chef experience to all guests and train the sales leaders to do the same. We believe in enjoying every step of your journey. If you have the Passion and Hunger for growth, come nourish your career at Wild Fork and be part of our growing family! Our Values: Determination, Simplicity, Availability, Humility, Sincerity, Discipline, Ownership Competencies: Training, Salesmanship and Leadership Position Type: Full-Time Hourly Compensation: $23 + Monthly Bonus Potential Essential Tasks and Responsibilities: Brand Experience – Delivering best in class customer service. • Deliver a Wild Fork Personal Chef shopping experience to all customers and ensure all team members have the knowledge and confidence to deliver best in class customer service., • Be a true subject matter expert in all our product categories, have extensive knowledge of all our programs and cascade this down to team members., • Take ownership and be an example to our Sales Leaders by conducting oneself as a Brand Ambassador, showing passion for our people and customers., • Show determination to handle complaints from customers and partner with Customer Service and QA as outlined in SOPs for customer complaints., • Ensure all employees adhere to the company’s policies and guidelines. Leading People – Sincerity in training and developing our colleagues. • Conduct on-the-job training for all new joiners to work with discipline. Ensure they receive onboarding, on-the-job training, complete online learning, product knowledge training and understand the tools and goals of the company., • Collaborate with the SSL (Store Manager) to ensure all new joiners’ schedules allow for 2 weeks of shadowing and training., • Lead continuous training programs and promote full participation in the simplest and most efficient ways (including but not limited to: Chew on This, Wild Chef, Product Training, new processes, etc.), • Attend marketing and new product training calls, and work with the SSL to ensure all employees receive detailed information and training on upcoming campaigns, products, events, etc., • Collaborate with SSL to evaluate employee performance and identify training needs., • With humility, supervise and motivate Sales Leaders to perform their best. Operational Excellence – Ownership: Committed to the results and focuses on details. • Assist the SSL in planning and implementing exciting strategies to attract customers with local marketing for the location., • Coordinate daily customer service operations (e.g., sales processes, orders, inventory)., • Have a working knowledge of company goals, KPIs and the store’s performance and determination to drive sales results. Track the progress of weekly, monthly, quarterly, and annual objectives., • Available to serve as the SSL’s support to cover activities in their absence, checking and monitoring sales, KPIs, inventory activities, money handling, marketing campaign updates, pricing, operational tasks etc., • Monitor and maintain store inventory, have working knowledge of on hand and out of stock products to communicate with the team and the customer., • Execute other related duties as assigned. Qualifications: • High school diploma or equivalent preferred not required, • 2+ years of customer service experience in retail, hospitality, or restaurant is required, • Minimum 1-2 years of leadership or management experience in a retail, grocery, or high-volume customer service environment, • Excellent verbal communication skills, with the ability to communicate effectively with a wide range of people, by showing interest and carefully listening to their needs required, • Enjoy interacting and engaging with customers and team members., • Ability to multi-task, while being attentive to customers and remaining flexible to the needs of the business, • The availability to work a flex schedule, working various hours and shifts, including early mornings, evenings, weekends and holidays., • Work with integrity as part of a team towards a shared vision while respecting the opinions of others., • Takes initiative and is able to collaborate with the SSL on the implementation of new ideas., • Systems capabilities preferred:, • SAP, • Order Management Systems, • Microsoft Office Physical Demands and Work Environment: • Physically able to exert up to 50 pounds of force, • Occasional exposure to extreme temperatures – walk-in freezers, • Stand/walk for up to 8-10 hours, • Frequent movement within the store to access various departments, areas, and products Benefits & Perks: • Medical, Dental & Vision Insurance, • 401(k) Retirement Plan, • Higher Education Programs, • Vacation Time, Paid Holidays & Birthday PTO, • Monthly Bonus Potential, • WF Unlimited – Free Shipping, • Chew On This – One give away product a month, • Wild Chef – Allowance per month to shop in our store EOE, including disability/vets

Job Description Store Team Lead When becoming a Team Leader at Wild Fork, you will be supporting store leadership by overseeing daily operations, delegating tasks, monitoring the team's performance, and ensuring the store objectives are met. As leadership support, you will foster collaboration within the team and bring innovative strategies to increase productivity. By thinking like customers and acting like owners, you will also provide a Personal Chef experience to all guests and train the sales leaders to do the same. We believe in enjoying every step of your journey. If you have the Passion and Hunger for growth, come nourish your career at Wild Fork and be part of our growing family! Our Values: Determination, Simplicity, Availability, Humility, Sincerity, Discipline, Ownership Competencies: Training, Salesmanship and Leadership Position Type: Full-Time Hourly Compensation: $23 + Monthly Bonus Potential Essential Tasks and Responsibilities: Brand Experience – Delivering best in class customer service. • Deliver a Wild Fork Personal Chef shopping experience to all customers and ensure all team members have the knowledge and confidence to deliver best in class customer service., • Be a true subject matter expert in all our product categories, have extensive knowledge of all our programs and cascade this down to team members., • Take ownership and be an example to our Sales Leaders by conducting oneself as a Brand Ambassador, showing passion for our people and customers., • Show determination to handle complaints from customers and partner with Customer Service and QA as outlined in SOPs for customer complaints., • Ensure all employees adhere to the company’s policies and guidelines. Leading People – Sincerity in training and developing our colleagues. • Conduct on-the-job training for all new joiners to work with discipline. Ensure they receive onboarding, on-the-job training, complete online learning, product knowledge training and understand the tools and goals of the company., • Collaborate with the SSL (Store Manager) to ensure all new joiners’ schedules allow for 2 weeks of shadowing and training., • Lead continuous training programs and promote full participation in the simplest and most efficient ways (including but not limited to: Chew on This, Wild Chef, Product Training, new processes, etc.), • Attend marketing and new product training calls, and work with the SSL to ensure all employees receive detailed information and training on upcoming campaigns, products, events, etc., • Collaborate with SSL to evaluate employee performance and identify training needs., • With humility, supervise and motivate Sales Leaders to perform their best. Operational Excellence – Ownership: Committed to the results and focuses on details. • Assist the SSL in planning and implementing exciting strategies to attract customers with local marketing for the location., • Coordinate daily customer service operations (e.g., sales processes, orders, inventory)., • Have a working knowledge of company goals, KPIs and the store’s performance and determination to drive sales results. Track the progress of weekly, monthly, quarterly, and annual objectives., • Available to serve as the SSL’s support to cover activities in their absence, checking and monitoring sales, KPIs, inventory activities, money handling, marketing campaign updates, pricing, operational tasks etc., • Monitor and maintain store inventory, have working knowledge of on hand and out of stock products to communicate with the team and the customer., • Execute other related duties as assigned. Qualifications: • High school diploma or equivalent preferred not required, • 2+ years of customer service experience in retail, hospitality, or restaurant is required, • Minimum 1-2 years of leadership or management experience in a retail, grocery, or high-volume customer service environment, • Excellent verbal communication skills, with the ability to communicate effectively with a wide range of people, by showing interest and carefully listening to their needs required, • Enjoy interacting and engaging with customers and team members., • Ability to multi-task, while being attentive to customers and remaining flexible to the needs of the business, • The availability to work a flex schedule, working various hours and shifts, including early mornings, evenings, weekends and holidays., • Work with integrity as part of a team towards a shared vision while respecting the opinions of others., • Takes initiative and is able to collaborate with the SSL on the implementation of new ideas., • Systems capabilities preferred:, • SAP, • Order Management Systems, • Microsoft Office Physical Demands and Work Environment: • Physically able to exert up to 50 pounds of force, • Occasional exposure to extreme temperatures – walk-in freezers, • Stand/walk for up to 8-10 hours, • Frequent movement within the store to access various departments, areas, and products Benefits & Perks: • Medical, Dental & Vision Insurance, • 401(k) Retirement Plan, • Higher Education Programs, • Vacation Time, Paid Holidays & Birthday PTO, • Monthly Bonus Potential, • WF Unlimited – Free Shipping, • Chew On This – One give away product a month, • Wild Chef – Allowance per month to shop in our store EOE, including disability/vets

Job Description Store Team Lead When becoming a Team Leader at Wild Fork, you will be supporting store leadership by overseeing daily operations, delegating tasks, monitoring the team's performance, and ensuring the store objectives are met. As leadership support, you will foster collaboration within the team and bring innovative strategies to increase productivity. By thinking like customers and acting like owners, you will also provide a Personal Chef experience to all guests and train the sales leaders to do the same. We believe in enjoying every step of your journey. If you have the Passion and Hunger for growth, come nourish your career at Wild Fork and be part of our growing family! Our Values: Determination, Simplicity, Availability, Humility, Sincerity, Discipline, Ownership Competencies: Training, Salesmanship and Leadership Position Type: Full-Time Hourly Compensation: $23 + Monthly Bonus Potential Essential Tasks and Responsibilities: Brand Experience – Delivering best in class customer service. • Deliver a Wild Fork Personal Chef shopping experience to all customers and ensure all team members have the knowledge and confidence to deliver best in class customer service., • Be a true subject matter expert in all our product categories, have extensive knowledge of all our programs and cascade this down to team members., • Take ownership and be an example to our Sales Leaders by conducting oneself as a Brand Ambassador, showing passion for our people and customers., • Show determination to handle complaints from customers and partner with Customer Service and QA as outlined in SOPs for customer complaints., • Ensure all employees adhere to the company’s policies and guidelines. Leading People – Sincerity in training and developing our colleagues. • Conduct on-the-job training for all new joiners to work with discipline. Ensure they receive onboarding, on-the-job training, complete online learning, product knowledge training and understand the tools and goals of the company., • Collaborate with the SSL (Store Manager) to ensure all new joiners’ schedules allow for 2 weeks of shadowing and training., • Lead continuous training programs and promote full participation in the simplest and most efficient ways (including but not limited to: Chew on This, Wild Chef, Product Training, new processes, etc.), • Attend marketing and new product training calls, and work with the SSL to ensure all employees receive detailed information and training on upcoming campaigns, products, events, etc., • Collaborate with SSL to evaluate employee performance and identify training needs., • With humility, supervise and motivate Sales Leaders to perform their best. Operational Excellence – Ownership: Committed to the results and focuses on details. • Assist the SSL in planning and implementing exciting strategies to attract customers with local marketing for the location., • Coordinate daily customer service operations (e.g., sales processes, orders, inventory)., • Have a working knowledge of company goals, KPIs and the store’s performance and determination to drive sales results. Track the progress of weekly, monthly, quarterly, and annual objectives., • Available to serve as the SSL’s support to cover activities in their absence, checking and monitoring sales, KPIs, inventory activities, money handling, marketing campaign updates, pricing, operational tasks etc., • Monitor and maintain store inventory, have working knowledge of on hand and out of stock products to communicate with the team and the customer., • Execute other related duties as assigned. Qualifications: • High school diploma or equivalent preferred not required, • 2+ years of customer service experience in retail, hospitality, or restaurant is required, • Minimum 1-2 years of leadership or management experience in a retail, grocery, or high-volume customer service environment, • Excellent verbal communication skills, with the ability to communicate effectively with a wide range of people, by showing interest and carefully listening to their needs required, • Enjoy interacting and engaging with customers and team members., • Ability to multi-task, while being attentive to customers and remaining flexible to the needs of the business, • The availability to work a flex schedule, working various hours and shifts, including early mornings, evenings, weekends and holidays., • Work with integrity as part of a team towards a shared vision while respecting the opinions of others., • Takes initiative and is able to collaborate with the SSL on the implementation of new ideas., • Systems capabilities preferred:, • SAP, • Order Management Systems, • Microsoft Office Physical Demands and Work Environment: • Physically able to exert up to 50 pounds of force, • Occasional exposure to extreme temperatures – walk-in freezers, • Stand/walk for up to 8-10 hours, • Frequent movement within the store to access various departments, areas, and products Benefits & Perks: • Medical, Dental & Vision Insurance, • 401(k) Retirement Plan, • Higher Education Programs, • Vacation Time, Paid Holidays & Birthday PTO, • Monthly Bonus Potential, • WF Unlimited – Free Shipping, • Chew On This – One give away product a month, • Wild Chef – Allowance per month to shop in our store EOE, including disability/vets

KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. • Control production levels and recommend ideas for improvements and better cost controlling. • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES • This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. • Identifies potential expense reductions through cost control., • Analyzes operational problems and establishes controls., • Reviews timesheets and forwards them to the Executive Chef for approval., • May prepare a variety of reports and letters utilizing personal computer system and equipment. • Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. • Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES • Monitors and manages the various assigned workstation functions., • Monitors the assignment of duties and responsibilities to their staff., • Observes and evaluates staff and work procedures to ensure quality standards and service are met. • Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. • Inspects workstations, work QUALIFICATIONS AND EDUCATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). • A culinary school degree is required., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. • Control production levels and recommend ideas for improvements and better cost controlling. • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. -Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES -This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. -Identifies potential expense reductions through cost control. -Analyzes operational problems and establishes controls. -Reviews timesheets and forwards them to the Executive Chef for approval. -May prepare a variety of reports and letters utilizing personal computer system and equipment. -Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. -Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES -Monitors and manages the various assigned workstation functions. -Monitors the assignment of duties and responsibilities to their staff. -Observes and evaluates staff and work procedures to ensure quality standards and service are met. -Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. -Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. QUALIFICATIONS AND EDUCATION -A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). -A culinary school degree is required. -Very strong management skills in a multicultural and dynamic environment. -Very strong communication, problem solving, decision making, and interpersonal skills. -Superior customer service, teambuilding, and conflict resolution skills. -Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. -Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. -Intermediate computer software skills required. -Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. -Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. LANGUAGE REQUIEREMENTS All shipboard employees must be able to communicate in the English language to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.

Job Description Location: On-site at Maíz y Agave Cocina Mexicana Employment Type: Full-time / Part-time Reports to: Kitchen Manager / Head Chef ENGLISH VERSION About Us Maíz y Agave Cocina Mexicana is a restaurant rooted in the rich culinary traditions of Mexico. We value teamwork, respect, and a clean, organized kitchen as the foundation for great food and service. Position Summary We are seeking a reliable and hardworking Dishwasher to join our back-of-house team. This role is essential to the daily operations of our kitchen. The ideal candidate is responsible, organized, and committed to cleanliness and hygiene. Key Responsibilities Wash dishes, pots, pans, and utensils quickly and efficiently. Maintain a clean and organized dishwashing station. Take out trash and help with general kitchen cleaning duties. Assist with food prep and restocking as needed. Follow health and safety standards at all times. Requirements Ability to work in a fast-paced environment. Strong attention to cleanliness and hygiene. Able to stand for extended periods and lift up to 50 lbs. Availability for evenings, weekends, and holidays. No experience required, but prior kitchen experience is a plus. What We Offer Competitive pay. Staff meals and employee discounts. A supportive and team-focused work environment. Opportunities for advancement in the kitchen. Sobre Nosotros Maíz y Agave Cocina Mexicana es un restaurante que honra las ricas tradiciones culinarias de México. Valoramos el trabajo en equipo, el respeto y una cocina limpia y organizada como base para una gran experiencia gastronómica. Resumen del Puesto Estamos buscando un(a) Lavaplatos confiable y trabajador(a) para unirse a nuestro equipo de cocina. Este puesto es esencial para el funcionamiento diario del restaurante. El candidato ideal es responsable, ordenado y comprometido con la limpieza. Responsabilidades Principales Lavar platos, ollas, sartenes y utensilios de manera rápida y eficiente. Mantener limpia y ordenada la estación de lavado. Sacar la basura y ayudar con la limpieza general de la cocina. Apoyar en la preparación de alimentos y reposición cuando sea necesario. Seguir las normas de salud e higiene en todo momento. Requisitos Capacidad para trabajar en un ambiente de ritmo rápido. Atención a la limpieza y la organización. Capacidad para estar de pie por largos periodos y levantar hasta 50 libras (23 kg). Disponibilidad para trabajar noches, fines de semana y días festivos. No se requiere experiencia, pero se valora experiencia previa en cocina. Ofrecemos Pago competitivo. Comidas para el personal y descuentos. Ambiente de trabajo en equipo y con apoyo. Oportunidades de crecimiento dentro de la cocina.

KEY RESPONSIBILITIES -Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. -Must have excellent food knowledge and a full understanding of culinary terms. -Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. -Must be proficient in completing tasks, work efficiently and productively. -Must be able to work in any section of a kitchen. -Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. -Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. -Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. -Control production levels and recommend ideas for improvements and better cost controlling. -Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. -Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. -Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. -Ensures that the HACCP program is carried out correctly. -Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. -Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES -This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. -Identifies potential expense reductions through cost control. -Analyzes operational problems and establishes controls. -Reviews timesheets and forwards them to the Executive Chef for approval. -May prepare a variety of reports and letters utilizing personal computer system and equipment. -Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. -Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES -Monitors and manages the various assigned workstation functions. -Monitors the assignment of duties and responsibilities to their staff. -Observes and evaluates staff and work procedures to ensure quality standards and service are met. -Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. -Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. QUALIFICATIONS AND EDUCATION -A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). -A culinary school degree is required. -Very strong management skills in a multicultural and dynamic environment. -Very strong communication, problem solving, decision making, and interpersonal skills. -Superior customer service, teambuilding, and conflict resolution skills. -Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. -Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. -Intermediate computer software skills required. -Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. -Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. LANGUAGE REQUIEREMENTS All shipboard employees must be able to communicate in the English language to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers. PHYSICAL REQUIREMENTS -All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs and full visual, verbal, and hearing abilities are required to receive and give instructions in an emergency, including lowering lifeboats. The employee must have the ability to lift and/or move up to 50 pounds.

Job Title: Kitchen Operations Manager Organization: Mitzvah Kitchen Reports To: Program and Events Campus Manager Position Type: Full-Time, Salaried About the Organization The Chabad Friendship Campus is home to three mission-driven nonprofit organizations working together to strengthen our community through inclusion, education, volunteerism, and service: • Chabad of Kendall & Pinecrest, • Friendship Circle of Miami, • Mitzvah Kitchen Together, these organizations serve thousands of individuals and families through educational programs, special needs services, volunteer initiatives, food insecurity programs, and community events. As the Chabad Friendship Campus continues to grow, we are committed to leveraging technology, artificial intelligence, and innovative systems to improve operational efficiency, communication, and overall experience for our staff, volunteers, donors, and community members. Position Summary The Kitchen Operations Manager provides operational leadership for the commercial kitchen at Mitzvah Kitchen by overseeing the systems, processes, financial performance, staffing, and daily operations that support an efficient and high-performing culinary program. Reporting to the Programs & Events Manager, this position is responsible for ensuring that kitchen operations align with organizational priorities while maintaining exceptional standards of food safety, operational excellence, and fiscal responsibility. Working in close partnership with the Culinary Manager, this position focuses on the operational side of the kitchen rather than serving as the primary chef. The Culinary Manager leads culinary execution and daily food preparation, while the Kitchen Operations Manager develops the systems, workflows, staffing plans, purchasing strategies, inventory controls, production schedules, and operational procedures that support the kitchen's success. As a collaborative member of the culinary team, the Kitchen Operations Manager is expected to work alongside staff during food production and step in to assist with food preparation, meal service, and event execution whenever operational needs require additional support. Essential Duties & Responsibilities Kitchen Operations & Systems Leadership • Provide operational leadership for the daily functions of the commercial kitchen, ensuring efficient workflows, organization, accountability, and consistency., • Develop, implement, and continuously improve kitchen systems and operational procedures that support efficient food production and high-quality service., • Create, document, and maintain Standard Operating Procedures (SOPs) for all kitchen operations., • Monitor kitchen operations to identify opportunities for continuous improvement and increased efficiency. Production Planning & Operational Coordination • Develop and oversee production schedules for community meal programs, workforce development initiatives, catering services, private events, corporate events, volunteer experiences, and campus functions., • Coordinate production timelines with the Culinary Manager to ensure efficient execution of all culinary activities to prioritize production based on organizational programming and event schedules. Inventory, Purchasing & Financial Performance • Manage food purchasing, inventory systems, receiving procedures, and vendor relationships., • Develop inventory controls that minimize waste while ensuring product availability., • Monitor food costs, purchasing trends, labor efficiency, and operational expenses to support budget goals., • Assist with forecasting food, supply, and staffing needs based on programming and event schedules., • Recommend operational improvements that strengthen financial performance and long-term sustainability. Staff Leadership & Team Development • Assist in scheduling, training, and coaching per diem kitchen staff as “back of the house” manager., • Foster a positive, collaborative, and accountable team culture., • Ensure staff understand kitchen procedures, food safety standards, and operational expectations., • Promote cross-training and professional development within the culinary team. Food Safety & Compliance • Ensure compliance with all federal, state, and local food safety regulations., • Maintain ServSafe standards and oversee sanitation, food handling, storage, labeling, and cleaning procedures., • Conduct routine inspections and implement corrective actions when necessary., • Maintain required records and documentation related to food safety and operational compliance. Facilities & Equipment • Oversee preventative maintenance schedules for kitchen equipment., • Coordinate repairs and service calls as needed., • Ensure equipment, facilities, and workspaces remain clean, safe, organized, and fully operational., • Recommend equipment purchases and operational improvements as needed. Collaboration & Culinary Support • Work collaboratively with the Culinary Manager to ensure successful execution of all meal production and culinary programming., • Provide operational guidance while supporting the Culinary Manager in maintaining efficient kitchen workflows., • Step into food preparation, production, plating, service, and kitchen operations whenever needed to support the culinary team and ensure successful program and event execution. Qualifications • Minimum of three (3) years of progressively responsible experience in commercial kitchen operations, catering, hospitality, institutional food service, or nonprofit food service management., • Previous experience managing kitchen operations, inventory, purchasing, staffing, and food production., • Strong knowledge of commercial kitchen systems, inventory control, food costing, purchasing, and operational planning., • Experience developing SOPs and improving operational processes., • ServSafe Manager Certification required (or ability to obtain within 90 days of hire)., • Demonstrated leadership, organizational, communication, and problem-solving skills., • Ability to work in a fast-paced environment while managing multiple priorities and adapting and improvising when needed. Knowledge, Skills & Abilities • Strong leadership and team development skills., • Excellent organizational and operational management abilities., • Strong financial awareness related to food costs, inventory, and purchasing., • Ability to solve problems proactively and make sound operational decisions., • Excellent communication and interpersonal skills., • Commitment to continuous improvement and operational excellence., • Ability to work collaboratively with staff, volunteers, vendors, and community partners. Physical Requirements • Ability to stand for extended periods., • Frequently lift and carry up to 50 pounds., • Ability to bend, reach, stoop, push, pull, and perform repetitive movements., • Ability to safely operate commercial kitchen equipment., • Ability to work in varying kitchen temperatures. Work Environment This position primarily works in a commercial kitchen environment and may require evening, weekend, and holiday hours based on catering events, community programs, and organizational needs. Compensation & Schedule • Full-time, salaried position with competitive compensation commensurate with experience., • Standard weekday schedule with flexibility for occasional evenings, weekends, and campus events., • Position is based on-site at the Chabad Friendship Campus. Additional Information Please note that the responsibilities listed above are not exhaustive. Additional duties may be assigned as needed to support the mission and goals of the Friendship Campus organizations. Equal Opportunity Statement Mitzvah Kitchen is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Employment decisions are made without regard to race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic in accordance with applicable law. We Encourage You to Apply Even if you do not meet every qualification listed, we encourage you to apply. If you are passionate about technology, innovation, artificial intelligence, and helping mission-driven organizations operate more efficiently through smart systems and creative solutions, we would love to hear from you.

KEY RESPONSIBILITIES -Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. -Must have excellent food knowledge and a full understanding of culinary terms. -Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. -Must be proficient in completing tasks, work efficiently and productively. -Must be able to work in any section of a kitchen. -Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. -Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. -Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. -Control production levels and recommend ideas for improvements and better cost controlling. -Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. -Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. -Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. -Ensures that the HACCP program is carried out correctly. -Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. -Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES -This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. -Identifies potential expense reductions through cost control. -Analyzes operational problems and establishes controls. -Reviews timesheets and forwards them to the Executive Chef for approval. -May prepare a variety of reports and letters utilizing personal computer system and equipment. -Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. -Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES -Monitors and manages the various assigned workstation functions. -Monitors the assignment of duties and responsibilities to their staff. -Observes and evaluates staff and work procedures to ensure quality standards and service are met. -Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. -Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. QUALIFICATIONS AND EDUCATION -A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). -A culinary school degree is required. -Very strong management skills in a multicultural and dynamic environment. -Very strong communication, problem solving, decision making, and interpersonal skills. -Superior customer service, teambuilding, and conflict resolution skills. -Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. -Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. -Intermediate computer software skills required. -Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. -Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Job Description A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance Team Member Hotel Rates, other discounts, perks and more This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees. Job Specifics • Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control, • Personally supervises kitchen activities to ensure quality production/delivery of product/service, • Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines, • Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines, • Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations, • Communicates daily with Executive Chef or Sous Chef, • Ensures security and proper use and control of operating supplies and equipment, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards, • Follows New Hire Training program in accordance with hotel policy, • Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Coaches, counsels, retrains employees as needed to ensure superior levels of performance, • Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel, • Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities, • Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance, • Other duties as assigned General • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with Loews Hotels standards, • Complies with required safety regulations and procedures, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with Loews Hotels standards, policies and rules, • Recycles whenever possible, • Remains current with Loews Hotels information and changes, • Complies with Loews Hotels uniform and grooming guidelines Qualifications Required: • Thorough knowledge of all matters related to the proper administration of a food service operations, • Two + years supervisory experience in hotel or free standing restaurant, • Certification as ”Food Service Manager” or other, as required by State County or Local regulations, • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria, • Effective management, leadership, organizational and communication skills, • Ability to work flexible schedule to include weekends and holidays Preferred: • Associate of Science degree or higher in Hospitality or Food Service Management Education: • Associate of Science degree or higher in Hospitality or Food Service Management Experience: • Two + years supervisory experience in hotel or free standing restaurant Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description Chef - Requirements Spuntino Catering & Events Culinary Expertise • Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d’oeuvres), • Ability to maintain high food quality and consistency in both small and large-scale events, • Experience with dietary restrictions and custom menus (vegan, gluten-free, allergies, etc.) Menu Development & Innovation • Design and develop new seasonal menus and concepts aligned with the company’s brand, • Research and source new ingredients, products, and culinary trends to keep offerings fresh and competitive, • Collaborate with the marketing team on menu presentations, styling, and photoshoots Client Customization • Willingness and ability to create tailored menus for clients requiring a more personalized approach, • Support the sales and event teams in building proposals for high-end or complex events . Event Execution Skills • Proven ability to execute off-site events in non-traditional kitchen environments, • Strong organization and time management under pressure, • Ability to adapt quickly to last-minute changes or client requests Production & Logistics Coordination • Create prep lists, production timelines, and oversee high-volume food preparation, • Coordinate closely with the logistics manager to ensure all necessary equipment, ingredients, and setup items are prepared and transported for each event, • Ensure proper food transportation, storage, and handling throughout service Purchasing & Inventory Management • Order ingredients and supplies from distributors, ensuring quality and cost efficiency, • Maintain relationships with vendors and continuously evaluate new products and suppliers, • Monitor inventory levels and minimize waste Team Leadership • Manage and lead kitchen staff, freelancers, and event chefs, • Maintain clear communication with FOH (front of house) and event managers, • Ensure team efficiency, cleanliness, and professionalism on-site Food Safety & Compliance • Knowledge of local health and safety regulations, • Food safety certification (e.g., ServSafe), • Maintain strict hygiene standards in both commissary and off-site environments Operations & Transportation • Coordinate and assist with loading/unloading of equipment and food for events, • Comfortable driving company vehicles, including refrigerated trucks, to and from event venues Flexibility & Availability • Willingness to work evenings, weekends, and holidays, as most events take place during these times, • Understanding that peak season typically runs from October through May, requiring increased availability during these months, • Acknowledgment that the company operates on a seasonal schedule, with a slowdown/closure in July and August; during this period, the Chef may take time off or pursue other opportunities Cost Control • Strong understanding of food cost, portion control, and waste reduction, • Ability to execute within budget constraints while maintaining high quality standards Salary: Starting at $80,000 annually - Opportunity for bonuses based on performance and event execution Vacations & other Benefits? To Discuss

Job Description We are seeking an exceptional Full-Time Private Chef with a specialty in Asian cuisine — particularly Chinese, Vietnamese, and Korean cuisine — to join a warm, fully staffed private residence in Surfside, Miami. This role is ideal for a culinary professional who brings creativity, precision, and a deep understanding of Asian cooking within a luxury private household setting. The Chef will work collaboratively alongside another chef as part of a highly organized household team. The typical schedule is 3.5 days on / 3.5 days off, preparing daily lunch and dinner service for two principals, with occasional dinner parties and events for 6–12 guests. The principals generally entertain once a week. The principals are respectful and health-conscious, with a strong appreciation for fresh, high-quality ingredients, consistency, and approachable meals. The Chef will work closely with the domestic team comprised of Chief of Staff, Estate Manager, kitchen helper, assistants, and housekeeping to ensure seamless service and an exceptional dining experience Key Responsibilities: • Plan, prepare, and execute daily meals with a focus on Asian cuisines, including Chinese, Vietnamese, Korean, and other regional specialties, • Create balanced, health-conscious menus tailored to principals' preferences and dietary needs, • Source high-quality, fresh ingredients; manage grocery shopping and pantry organization, • Prepare daily breakfast, lunch, and dinner, with occasional meal prep for travel or extended family needs, • Execute both simple everyday meals and elevated, restaurant-quality dishes when required, • Maintain a clean, organized, and fully compliant kitchen environment at all times, • Manage kitchen inventory, including specialty Asian ingredients, sauces, spices, and staples, • Accommodate occasional dinner parties, entertaining, or private events as needed, • Collaborate with Estate Manager and household staff to coordinate timing and service flow, • Ensure food presentation is of the highest standard, with attention to detail and consistency, • Maintain strict confidentiality and professionalism at all times, • Be flexible and responsive to changing household schedules and requests Qualifications: • Minimum 5+ years of experience as a Private Chef or Executive Chef, preferably within private households or high-end hospitality, • Strong expertise in Asian cuisines, with the ability to execute authentic and modern interpretations, • Experience with health-focused, clean, and nutritionally balanced cooking, • Excellent organizational and time-management skills, • Ability to work independently while integrating into a private household team, • Strong communication skills and a calm, professional demeanor, • Knowledge of kitchen safety, sanitation standards, and private service etiquette, • Flexible, discreet, and service-oriented mindset, • Legal authorization to work in the U.S. Compensation & Benefits: • Compensation DOE, • Full benefits package, • Opportunity to work in a respectful, well-managed, and long-term private household environment

Job Description The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests. This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The Sous Chef should be experienced in working in fine-dining, technically advanced kitchens and be capable of handling a high-volume setting with efficiency. KYU Expectation • Be an ambassador for KYU by meeting and exceeding KYU Core Objectives and Values., • Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction., • Ensure KYU culture is reflected in all aspects of the business., • Lead by example by inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, cost efficiency, and sales., • Respond to guests’ requests promptly and accurately, creating a positive and memorable experience. Responsibilities: • Work with the ESC for timely maintenance and equipment repairs., • Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists., • Compose and pass on the End-of-Day (EOD) Report with information from each shift., • Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents., • Attend all required meetings, including FOH Preshift, BOH Manager Meetings, and In-House Manager Meetings., • Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements., • Train new cooks on KYU Standard Operating Procedures (SOPs) and food specifications., • Assist the ESC with weekly inventory and input., • Manage scheduling for direct employees by 7 p.m. each Thursday for the following week and ensure efficient scheduling for hourly employees., • Review and approve timecards daily and manage breaks for subordinates., • Assist with events as needed and support the management of hourly employees as directed by the ESC and CDC., • Order supplies and food daily and adhere to sanitation and safety regulations., • Conduct pre-shift line checks to ensure product quality and quantity., • Conduct post-shift line checks to ensure the kitchen is properly broken down, containers are dated and consolidated, and the area is clean., • Ensure all direct employees adhere to the posted schedule and approve/disapprove request-offs for direct employees., • Ensure compliance with DOH and internal cleanliness policies., • Ensure staff meals are well-rounded and executed on time., • Conduct BOH pre-shift meetings to relay occupancy and expected cover count., • Ensure smooth service and adherence to internal quality and timeliness expectations., • Facilitate a smooth transition before, after, and between services., • Communicate production needs to the production team to ensure daily service success., • Input any breakage or waste from service. Skills and Qualifications: • Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position., • Fine dining experience preferred., • Strong attention to detail and a motivated, self-directed work ethic., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication skills., • Excellent time management abilities and a proactive, positive attitude., • Team-oriented with outstanding leadership capabilities., • Strong knowledge of various cooking methods, kitchen equipment, and best practices., • Experience using MS Office and restaurant software programs. Physical Aspects of the Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods. Benefits include: • Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off., • Employee Dining Discounts. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • And more… BENEFITS • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time (SALARIED POSITIONS ONLY), • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing companyRequirements:POSITION SUMMARY Prepare all temaki for takeout and delivery orders. This position generally works on the line alone or with one other person. Manage the order tickets and prepare all of them in a timely fashion. RESPONSIBILITIES • Manage the preparation area from start to finish, • Ensure the temaki stations are set up and properly stocked before and during service, • Follow prep list as assigned by Chef on Duty, • Ensure that all food products have been prepared correctly and are made to perfection per Nami Nori's recipes and standards, • Maintain appropriate portion-control, • Box temaki in order according to the ticket, • Pack caviar and ikura in the tins according to the par list, • Restock items that were depleted during the shift, • Maintain cleanliness and sanitization of food preparation area, • Maintain proper storing temperatures and food labels according to DOH regulations, • Follow proper rotation procedures according to DOH regulations - FIFO, • Complete Opening and Closing side work checklists, • Support and assist fellow team members whenever possible, • Communicate problems and ideas to Chef on Duty and/or Manager on Duty, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Clean and maintain equipment used in food preparation, and report necessary equipment repair and maintenance to Chef on Duty ESSENTIAL FUNCTIONS, • The ability to speak and understand English, • The ability to comprehend and follow written and verbal direction, • The ability to understand basic math, • The ability to work independently or as part of a team, • The ability to lift at least 30 pounds on a regular basis, • The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day, • Adaptable in fast-paced and challenging work environment, • Organized approach to projects, • Able to take and give direction, • Able to approach their work with a sense of ownership and work with a sense of urgency, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to perform essential job functions under pressure and maintain professionalism when working under stress, • Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook, • Strict adherence to posted schedule and clock in/out at times, • Communicate information effectively and efficiently, • Maintain general knowledge of the restaurant, location, transportation, management team, etc., • Participate in community events and ensure corporate social responsibility goals of Company are met, • Attend mandatory meetings, • Adhere to all HR policies and guidelines, • Perform all other related and compatible duties as assigned by the Management Team, • Update knowledge and skills by participating in staff training opportunities, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations

Job Description About Us: Rusty Pelican, Miami is an iconic waterfront dining destination, celebrated for its breathtaking views of the Miami skyline, vibrant energy, and unforgettable culinary experiences. Known as the place to celebrate life's most memorable moments, the Rusty Pelican seamlessly blends sophistication, flavor, and fun in a way only Miami can. Our restaurant features a fresh, coastal-inspired menu highlighting the best in locally sourced seafood, premium steaks, and globally influenced small plates-perfect for sharing. Guests enjoy creative craft cocktails, an extensive wine list, and elevated hospitality, whether they're dining al fresco or toasting inside our stunning event spaces. A favorite of locals, celebrities, and visitors alike, Rusty Pelican Miami has earned numerous accolades, including "Most Scenic Restaurant" by OpenTable, "Most Romantic Restaurant" by Thrillist, "Best Sunday Brunch" by Miami New Times, and consistent praise in the Miami food scene. With over $25MM in annual revenue, it's not just a restaurant-it's a landmark. Our mission at Rusty Pelican, Miami is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $70+ / year Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: • Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Flexibility to work evenings, weekends, and holidays as needed. Physical Demands: • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. All job offers are contingent upon successfully passing pre-employment background check

Job DescriptionWe are seeking an experienced, passionate, and hands-on Chef de Cuisine / Sous Chef to join our culinary team. This is a working chef position that requires active participation in the daily preparation, cooking, plating, and execution of all menu items while maintaining the highest standards of quality, consistency, and presentation. The Chef de Cuisine / Sous Chef works side-by-side with the culinary team on the line, leading by example while assisting the Executive Chef in the day-to-day operation of the kitchen. This position is responsible for supervising kitchen staff, ensuring food safety and sanitation standards are maintained, coordinating production for à la carte and banquet service, and assuming full responsibility for kitchen operations in the Executive Chef's absence. The ideal candidate is an experienced culinary professional who enjoys cooking as much as leading others and is committed to delivering exceptional dining experiences through teamwork, professionalism, and attention to detail. Here's a modernized and professional Chef de Cuisine / Sous Chef job description that better reflects an upscale private club operation. Responsibilities: • Assist the Executive Chef in the daily management of all kitchen operations., • Oversee kitchen operations and staff in the Executive Chef's absence., • Supervise, mentor, train, and develop culinary team members while promoting a positive and professional work environment., • Prepare and oversee the production of high-quality à la carte, banquet, and special event menus., • Ensure consistency in food quality, presentation, portion control, and recipe execution., • Assist in menu planning, recipe development, seasonal offerings, and food presentations., • Coordinate banquet production and buffet presentations with creativity and attention to detail., • Monitor food quality, freshness, and proper storage procedures., • Supervise receiving, inspection, storage, and inventory of all food products., • Assist with purchasing, inventory control, food costing, and waste reduction initiatives., • Maintain compliance with all food safety, sanitation, HACCP, and health department regulations., • Coordinate effectively with front-of-house management to ensure exceptional member and guest experiences., • Ensure all kitchen equipment is properly maintained and report repair needs promptly., • Foster a culture of teamwork, professionalism, accountability, and continuous improvement.Qualifications:, • Minimum 3 years of progressive culinary leadership experience as a Sous Chef or Chef de Cuisine in an upscale restaurant, hotel, or private club., • Experience with both à la carte dining and banquet production., • Strong leadership, communication, and organizational skills., • Knowledge of food costing, purchasing, inventory management, and labor controls., • Ability to perform efficiently in a fast-paced, high-volume environment., • Passion for culinary excellence and exceptional guest service., • Associate Degree in Culinary Arts or equivalent culinary training preferred., • Current ServSafe Food Protection Manager Certification (or ability to obtain upon hire)., • HACCP knowledge preferred.Schedule, • Full-time (40+ hours per week), • Wednesday through Sunday, • Must be available to work mornings, evenings, weekends, holidays, and special events as business needs require.Benefits, • Competitive salary, • Health, Dental, and Vision Insurance, • 401(k) Retirement Plan, • Paid Time Off, • Employee Meal Program, • Employee Dining Discount, • Professional Development Opportunities Note: This description indicates, in general terms, the type and level of work performed and responsibilities held by the team member(s). Duties described are not to be interpreted as being all-inclusive or specific to any individual team member. No Third Party Agencies or Submissions Will Be Accepted. Our company is committed to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. DFWP Opportunities posted here do not create any implied or express employment contract between you and our company / our clients and can be changed at our discretion and / or the discretion of our clients. Any and all information may change without notice. We reserve the right to solely determine applicant suitability. By your submission you agree to all terms herein. Powered by JazzHR o2mhSPWBrj

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements: Required Qualifications • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Slip-resistant footwear required. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Title: Pastry Sous Chef Reports To: Executive Pastry Chef / Pastry Chef / Chef de Cuisine Department: Back of House – Pastry Employment Type: Salaried, Exempt Salary: $75-$80k plus bonus and benefits About José Andrés Group and Bazaar Meat Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located at Andaz Miami Beach in the heart of South Beach, the restaurant is a high-energy dining destination for locals and visitors alike. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group, blending culinary creativity with world-class hospitality. José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Pastry Sous Chef is the daily operator and second-in-command of the pastry kitchen. You’ll lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events. Key Responsibilities Production Leadership & Standards • Build and execute daily/weekly production plans; set pars and assign station tasks to meet covers, banquets, and retail/pastry case needs., • Uphold standardized recipes, textures, bakes, and finishes; run tastings and provide real-time coaching., • Maintain version control for specs and SOPs; document changes and train the team accordingly. Service Execution & Plating • Set and run the pastry service station; coordinate with expo on coursing and ticket times., • Ensure plate presentations meet brand standards (temperature, texture, garnish, cleanliness)., • Lead “fix-now” recovery for remakes and special requests (allergies/dietary). Menu Support, R&D & Seasonality • Partner with the Executive Pastry Chef on seasonal features, tastings, and rollouts; ensure mise en place and training precede launch., • Provide data-informed feedback on sales mix, yields, and waste to refine offerings. Food Safety, Sanitation & Compliance • Enforce DOH/HACCP standards: cooling logs, hot/cold holding, allergen and cross-contact controls, and personal hygiene., • Maintain cleaning schedules for equipment, smallwares, walk-ins, and dry storage; ensure safe chemical/PPE use., • Prepare for inspections; correct violations immediately and train to prevent recurrence. Inventory, COGS & Procurement • Own pastry inventory accuracy, yield tracking, and waste logs; verify receiving quality/temperatures and storage by zone., • Build pars and place/track orders (dairy, dry goods, chocolate, fruit, décor); safeguard portioning and batch sizes to meet COGS targets., • Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. People Leadership & Training • Recruit, onboard, and develop pastry cooks; deliver timely, documented feedback and recognition., • Cross-train the team across stations (lamination, entremets, plated desserts, viennoiserie as applicable)., • Foster a respectful, inclusive, learning-focused culture with strong communication and professionalism. Equipment, Facilities & R&M • Ensure proper use and daily care of mixers, sheeters, proofers, combi/ deck ovens, blast chillers, tempering machines, dehydrators, and small tools., • Perform basic maintenance and calibration (scales, thermometers); tag out unsafe equipment and submit/track work orders. Events, Banquets & Openings (as applicable) • Execute BEOs and tastings to spec, on time and to cost; stage pulls and timelines for large programs., • Support openings/seasonal transitions with hiring, training, prep builds, and stabilization. Requirements: Required Qualifications • 4–6+ years professional pastry/bakery experience with 1–2+ years in a lead or sous role (upscale/fine dining or hotel preferred)., • Mastery of core pastry techniques (mixing methods, lamination, custards/mousses, chocolate tempering, icings/glazes, doughs/batters) and strong plating skills., • Demonstrated success leading teams, managing production schedules, and controlling inventory/COGS., • Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Organized, calm under pressure, and an effective communicator; proficient with Google Workspace and KDS/POS basics., • Schedule flexibility (early mornings, nights, weekends, holidays). Working Conditions & Physical Requirements • Stand/move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions., • Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment)., • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required. In Return, We Offer You • Competitive compensation with performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings program, • Employee dining and partner discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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

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

We are currently looking for a sous chef to join our kitchen team. You should have at least 1-2 years of experience as a sous chef/manager in a real kitchen.

Job DescriptionBenefits: • Free uniforms, • Health insurance, • Paid time off, • Parental leave, • Profit sharing, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Chef de Cuisine Job Description You are a detailed oriented, highly organized leader; are driven to deliver results, and are known for your commitment to excellence and quality. You are dependable, self-reliant and passionate about good food and delivering exceptional customer service. You possess strong organizational and prioritization skills that will provide the foundation for success; while your professional dedication and a team-oriented attitude will assure the highest levels of service and quality. You are driven to assure the delivery of an Exceptional Hospitality Experience. You provide clear direction to those supervise. As a successful manager, you understand the importance of your accountabilities and assuring the established standards and procedures are followed. You set the example for your team with your consistency, focus on process, and commitment to assuring safety and compliance. You have a high attention to detail and take pride in the achievements and performance of your team. You command respect and co-workers acknowledge your leadership and integrity, work well under pressure, and have excellent observational and listening skills. You are very good at identifying problems before they happen and taking action; subordinates feel comfortable coming to you for direction. You calmly apply your experience and people skills to the situation to deliver actionable, quality direction. You like things to be done right and will use your excellent communication skills to work with others to collect the information you will need to assure quality and performance. You have a proven track record as a high performer, assuring all the components of the kitchen operations work efficiently and effectively; delivering an exceptional end product. You should have experience in a kitchen environment; assuring the quality and presentation of food, scheduling, inventory and purchasing. You are proficient at and understand the importance of controlling food cost and labor to run a successful operation. Job Requirement You are self-drive with a strong work ethic and work well with minimum supervision. At least (3) years' experience managing a high-volume kitchen is a must.

Job Description Report to: Executive Chef and Chef De Cuisine, Sous Chef FLSA Status: Non-Exempt Schedule: Based on Business Needs The Line Cook is responsible for preparing food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff. Essential Function: -Prepares all food products according to the prescribed methods, including cleaning and cutting the ingredients and cooking -Ensures all materials and supplies are available -Sets up assigned station according to established guidelines and requirements to ensure guest experience -Ensures that all foods are prepared according to established recipes and plating guidelines -Executes designated station without support under normal conditions -Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level -Follows all company HACCP documentation and procedures throughout daily shifts -Responsible for daily requisition of non-food and food products -Maintains safety standards while using knives and other food preparation equipment -Restocks and/or breaks down workstation at the conclusion of the shift -Stocks all stations as directed and cleans/closes all stations as directed -Always ensures organization and cleanliness of all station areas -Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift -Maintains high-level of knowledge regarding the company’s products and SOP’s -Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns -Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency -Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management -Adheres to all company policies and procedures as established in the Staff Member Handbook Departmental Responsibilities -Arrives punctually for scheduled shifts, adhering to company attendance policy -Demonstrates proper care and respect for company property -Maintains all food and beverage passing areas free and clear of debris -Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols -Adheres to cleaning checklists and fulfills duties as assigned diligently -Consistently maintaining compliance of restaurant safety policies and procedures -Promptly notifying managers of any customer complaints, comments, or issues -Remains actively engaged and present in the restaurant operations during service hours -Possesses comprehensive knowledge of the beverage menu -Communicates issues or suggestions to the management team for resolution and improvement -Adapts professionally and contributes to teamwork to enhance customer experience -Clears tables and removes dishes promptly after customer departure or as needed -Assists with taking used dishes to the designated cleaning area in the kitchen -Maintains focus and remains on-task throughout the shift -Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively -Knowledge of food safety and sanitation practices preferred Qualifications: -Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience -Culinary degree or equivalent preferred but not required -Good written and verbal communication skills -Ability to interact professionally with other departments and outside contacts -Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision -Good judgment and decision-making abilities Educational and/or Experience: 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -High school degree or GED preferred. -Must be able to work in a fast-paced, high energy, and physically demanding environment -Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals Language Skills: -Proficiency in English -Must be able to communicate clearly with managers, kitchen personnel Physical Ability -Be able to work in a standing position for long periods of time (up to 10 hours) -Must be able to spend 100% of working time standing, walking, and reaching -Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position -Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps -Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently -Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping -Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus -Frequently required to wash hands and/or wear gloves Competencies: -Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things -Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions -Written Communication - Able to read and interpret written information -Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity -Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives -Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments -Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments Working Conditions: Heat Cold Noisy Odors Outdoors Dust/Fumes Chemicals Humidity Requirements and Activities: Requirements/ Activities Sometimes 0-29% Frequently 30-50% Constantly 60% Not Applicable Bending/Pushing/Pulling Climbing Ladders Climbing Stairs Collating/Filing Color Recognition Dialing Digging Hearing Lifting/Carrying 25lbs. Lifting/Carrying 50lbs. Lifting/Carrying 75lbs.or> Listening Manual Dexterity Reading Sitting Speaking Standing Stretching Sustained Mental Application Sustained Visual Application Threading Using a Keyboard Vehicle Operation Vision Walking Writing

Job Description The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor financial performance. Ideal candidate is able to foster an environment of enthusiasm and professionalism, with a constant pursuit of excellence. Able to confidently lead expansion into future dinner service. Qualities: • Strong leadership and team building skills; effective and clear communication; composure under pressure, • Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with excitement to elevate the egg and daytime cuisine and a determination to be culinarily nationally and globally recognized, • Robust financial acumen with the proven ability to oversee cost control, labor management, and profitability, • Strong attention to detail, professionalism, sense of urgency, organizational skills, and efficiency, • Values excellence, integrity, determination, benevolence, and accountability Qualifications: • Minimum 5 years experience in a progressive, culinary-driven, well-rated restaurant, • At least 2 years as chef de cuisine or higher, • Degree in culinary arts is a plus, • Valid food safety manager card\nCompany Description ALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone. ALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Hand Roll Bar Chefs are essential members of a sushi restaurant’s team. HRB Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful HRB Chefs at OMAKAI sushi are not only talented hand roll makers but also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Last but not least, HRB Chefs must be able to maintain a professional demeanor at all times, talk to customers in a warm and professional manner, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Prepare, assemble, present, and explain hand rolls to seating customers, • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Make and prepare handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • Abide by all federal, state, and local labor health and safety laws Qualifications • High school diploma or equivalent preferred, • Two (2) years of kitchen experience required, • Japanese cuisine knowledge welcomed but not required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail, • Solve basic math problems, • Willingness to take instructions in a professional and understanding manner Working conditions Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General/Kitchen Manager, Operations Manager, Executive Chef, Corporate Trainer Benefits: • Employee discount, • Flexible schedule, • Health insurance for salaried employees, • Paid time off for salaried employees, • Parking benefits for full-time employees

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, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory 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 exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques 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.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. 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.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION SUMMARY The Omakase Chef leads sushi and omakase production, preparing traditional Japanese sushi rice, processing fish through chopping, slicing, and filleting, and executing omakase service in accordance with food health and safety regulations and restaurant standards. The role owns ingredient quality, recipe and menu design for both sushi and hot line items, and purchasing, inventory, and culinary budget for the program. The Omakase Chef customizes orders for guest preferences and food allergy considerations while maintaining restaurant standards through busy service periods. KEY RESPONSIBILITIES • Sushi & Omakase Production, • Expertly cut, slice, and fillet different types of fish., • Prepare traditional Japanese sushi rice and various sushi dishes according to established guidelines on quality, portion size, presentation, and food safety., • Design recipes, plan menus, and select plate presentations for all items across sushi and hot line., • Customize orders according to guest preferences and food allergy considerations, coordinating with service staff and the General Manager on special requests., • Assist kitchen staff with food prep and creation., • Quality & Sanitation, • Inspect the quality of fruits, vegetables, and fish used in sushi dishes and inform the Executive Chef when quality is substandard., • Sterilize all utensils, instruments, and equipment used in sushi preparation before every use., • Maintain a clean work environment to prevent food contamination., • Make periodic and regular inspections to observe the quality of food prep and service, food appearance, and cleanliness and sanitation of production areas, service areas, and equipment., • Cost, Inventory & Purchasing, • Oversee product purchasing and manage the culinary budget., • Take stock of food and equipment supplies, issue purchase orders, and add new item pricing to inventory sheets., • Conduct period-ending inventory and enter results into the inventory sheets., • Hold budgeted food cost — provided by the Operations team — in line by developing and planning menu items and specials that meet budgeted COGS., • Manage food waste and proper recycling and composting procedures to comply with company and regulatory standards., • Leadership, • Display leadership by providing a positive work environment, counseling team members as appropriate, and demonstrating a dedicated and professional approach to management., • Interview, onboard, and train back-of-house candidates with support from the General Manager and Operations Manager., • Assist the General Manager with scheduling and managing hourly time and attendance, with a focus on overtime. REQUIREMENTS & QUALIFICATIONS • Required, • At least 5 years of Japanese and sushi-related experience in an upscale setting., • Proficiency in omakase and sushi preparation., • Valid manager's food handler license., • Sound knowledge of food safety regulations., • Preferred, • Associate degree in Culinary Arts or American Culinary Federation (ACF) certification., • Competencies, • Excellent time-management skills., • Exceptional guest service and interpersonal skills., • Composure and consistency under pressure during high-volume service. PHYSICAL DEMANDS & WORK ENVIRONMENT • Physical Demands, • Stands for long periods of time throughout the shift., • Performs precise, repetitive hand and wrist tasks including knife work, filleting, and rice preparation., • Lifts, carries, and moves up to [] pounds, including whole fish and cased product deliveries., • Bends, reaches, stoops, and kneels throughout the shift., • Works in cold and wet conditions at the fish station and in walk-in coolers and freezers., • Work Environment, • Fast-paced professional kitchen and open sushi counter with direct guest visibility and interaction., • Exposure to heat, steam, open flame, cold product, wet floors, and cleaning chemicals., • Handles raw fish and shellfish throughout the shift., • Schedule includes evenings, weekends, and holidays based on business needs and event calendar. The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. 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.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Descriptions POSITION SUMMARY The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. The role owns menu development, recipe integrity, food quality, and cost performance, exhibiting culinary talent through hands-on work while leading the culinary team and managing all food-related functions. This position reports to the Corporate Chef, Casa Neos. KEY RESPONSIBILITIES • Menu & Recipe Development, • Plan and create menus for all food outlets, including specials and seasonal changes., • Develop standard recipes and food preparation and presentation techniques that hold quality consistently high and minimize food cost., • Manage recipe accuracy and provide operations and the Corporate Chef with current, accurate recipes., • Cost and evaluate menus in collaboration with the cost control team., • Assist in menu launches and train operations teams on new dishes and new menus., • Food Quality & Standards, • Audit food quality across all operations., • Audit recipe adherence on a regular basis with the Chief Culinary Officer and the corporate culinary team., • Evaluate food products to ensure quality standards are consistently attained., • Evaluate products to confirm quality, price, and related goods are consistently met., • Maintain current knowledge of trends within the F&B market., • Cross-Functional Partnership, • Interact with Food & Beverage and Operations management so food production consistently exceeds member and guest expectations., • Assist in implementing the Food Matrix with the Menu Coordinator., • Work closely with the Menu Analyst for information on new menu creations., • Work closely with the Sourcing Manager for updates on farm products., • Work with the Menu Coordinator on menu descriptions, food matrix, allergen information, and menu launches., • Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary initiatives., • Attend all required meetings and additional meetings as needed., • Perform other duties as directed. REQUIREMENTS & QUALIFICATIONS • Required, • Two- or four-year culinary degree., • Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced, high-volume upscale restaurant., • Computer proficiency including Excel and Windows., • Competencies, • Strong leadership ability with a culinary team., • Attention to detail and demonstrated organizational skill., • Good listening and verbal communication skills., • Alert to operational and F&B needs across the venue. PHYSICAL DEMANDS & WORK ENVIRONMENT • Physical Demands, • Stands for the majority of the shift., • Lifts, carries, and moves up to [] pounds., • Bends, reaches, stoops, and kneels throughout the shift., • Performs repetitive hand tasks including knife work, plating, and equipment handling., • Work Environment, • Fast-paced professional kitchen with exposure to heat, steam, open flame, and other kitchen elements., • Wet floors, cleaning chemicals, and walk-in cooler and freezer temperatures., • Elevated noise levels during active service., • Schedule includes evenings, weekends, and holidays based on business needs and event calendar. The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. 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.

Job Description POSITION PURPOSE: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Trump National Doral - Miami ’s standards of quality. Must have extensive experience in Banquets. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team., • Monitor associate performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing as needed and as directed, ands approved by the Executive Chef and/or the Director of Food & Beverage, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation, • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Tastes of the Riviera. Hospitality of Home. By Chef Michael White. Position: Host / Hostess Reports to: Dining Room Manager / General Manager Location: The Plaza, Coral Gables, FL Employee Type: FT PT Compensation: Non-Exempt Position Overview The Host/Hostess is the first and last impression of MIKA Coral Gables. This role is responsible for warmly welcoming guests, managing reservations, coordinating seating, and ensuring every guest receives gracious, personalized hospitality from the moment they arrive until they depart. As the face of the restaurant, the Host/Hostess plays a critical role in creating memorable first impressions while maintaining an organized flow of service and maximizing the dining experience for every guest. Key ResponsibilitiesGuest Experience • Greet every guest warmly and professionally within moments of arrival., • Welcome guests by name whenever possible and acknowledge returning guests., • Manage reservations, walk-ins, and waitlists using the restaurant's reservation platform., • Escort guests to their tables while engaging in genuine, welcoming conversation., • Present menus and introduce the server when appropriate., • Thank guests sincerely as they depart and invite them to return.Reservations & Seating, • Manage the reservation book to maximize seating efficiency while maintaining the guest experience., • Coordinate table assignments with managers and service staff., • Monitor table status and dining room flow throughout service., • Communicate accurate wait times and keep waiting guests informed., • Accommodate special requests whenever possible., • Assist with private dining and event seating arrangements as directed.Dining Room Coordination, • Maintain continuous communication with managers, servers, bartenders, and support staff regarding table availability and guest needs., • Monitor pacing to ensure smooth service throughout the restaurant., • Assist in maintaining proper table rotation among servers., • Notify management of VIP guests, celebrations, allergies, or special accommodations., • Support guest recovery by promptly communicating concerns to management.Front Entrance & Reception Area, • Maintain a clean, organized, and welcoming host stand., • Ensure menus are clean and in excellent condition., • Keep the reception and waiting areas neat and inviting., • Answer telephone calls professionally and assist guests with reservations and inquiries., • Respond to online reservation requests and guest messages as directed., • Maintain knowledge of restaurant hours, menus, events, and policies.Hospitality & Teamwork, • Embody MIKA's philosophy of "Hospitality of Home" in every guest interaction., • Demonstrate professionalism, poise, and confidence in all situations., • Assist other front-of-house team members when business demands., • Participate in daily pre-shift meetings and ongoing training., • Maintain MIKA's grooming, appearance, and uniform standards at all times., • Follow all company policies, safety procedures, and service standards.Qualifications, • Previous host or guest service experience preferred; upscale or fine dining experience is a plus., • Exceptional interpersonal and communication skills., • Friendly, polished, and professional demeanor., • Strong organizational and multitasking abilities., • Ability to remain calm and composed during busy service periods., • Strong attention to detail., • Flexible schedule, including evenings, weekends, and holidays., • Experience with reservation systems such as OpenTable, Resy, or SevenRooms is preferred.Physical Requirements, • Ability to stand and walk for extended periods., • Ability to move throughout the restaurant frequently during service., • Ability to occasionally lift up to 25 pounds., • Ability to maintain a professional appearance throughout the shift.Required Skills, • Outstanding hospitality and guest service skills., • Excellent verbal communication., • Strong organizational and time management abilities., • Ability to multitask in a fast-paced environment., • Professional telephone etiquette., • Attention to detail., • Problem-solving and conflict-resolution skills., • Positive attitude and team-oriented mindset., • Dependability and punctuality., • Proficiency with reservation management software and basic computer skills.Benefits, • Competitive compensation., • Health insurance benefits for eligible employees., • Paid time off for eligible employees., • Ongoing training and professional development., • Opportunities for growth and advancement within MIKA and Corner Boy Hospitality., • Employee dining benefits.Success in This Role A successful Host/Hostess at MIKA is warm, gracious, organized, and attentive. They understand that every interaction shapes the guest's perception of the restaurant and take pride in creating a seamless, welcoming experience that reflects Chef Michael White's vision of exceptional hospitality. Corner Boy Plaza LLC is an equal opportunity employer and values diversity in the workplace. Powered by JazzHR TIXwnPGO0b

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. Sesame Bakery is the Happy Corner Hospitality collective's bakery and all-day brunch concept, born out of Motek. A vision that grew out of Motek into a full-fledged bakery and kitchen. It blends European boulangerie traditions with a touch of Mediterranean flair, featuring artisanal dishes and freshly baked goods inspired by Mediterranean flavors. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences. Responsibilities: • Oversee all food production to ensure quality, consistency, and efficiency, • Manage kitchen inventory, ordering, and equipment control, • Lead line operations to support smooth, timely service, • Maintain quality control and presentation standards, • Train, cross-train, and develop culinary team members, • Ensure a clean, organized kitchen and compliance with food safety regulations, • Oversee expediting to coordinate orders and maintain service flow, • Partner with the General Manager on labor planning and budget management Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunity., • 401k savings plans., • Medical, dental and vision insurance., • Employee discounts.Requirements:, • Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus., • Culinary degree or equivalent professional culinary training preferred., • Experience in bakery settings, working with dough and pastries required., • Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards., • Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals., • Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards., • Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment., • High attention to detail across food quality, systems, and operational execution., • Effective communicator with a collaborative, team-oriented leadership style., • Bilingual proficiency is a plus., • Flexibility to work evenings, weekends, and holidays as needed.

Job Description Sparrow Italia is a modern Italian restaurant that embodies European sophistication. With a location in the prestigious Mayfair neighborhood of London and a location coming soon in Miami, Sparrow sets the tone for a chic atmosphere that honors the values belonging to generations of Italian table lovers. The expansive menu features Italian and Mediterranean inspired classics with creative twists, such as handcrafted pastas, rustic pizzas and wood-fired creations that showcase bold and innovative flavors made with the finest sustainable and organic ingredients The cuisine is complemented by adventurous mixology that is fresh, seasonal, and artfully presented. The finest spirits are used to craft our dynamic cocktails which are rooted in the flavors of Italy. Sparrow Italia is a modern Italian restaurant that embodies European sophistication. With its first two venues located at Hotel Figuroa, in Downtown Los Angeles, and in the prestigious Mayfair neighborhood of London, Sparrow sets the tone for a chic atmosphere that honors the values belonging to generations of Italian table lovers. The expansive menu features Italian and Mediterranean inspired classics with creative twists, such as handcrafted pastas, rustic pizzas and wood-fired creations that showcase bold and innovative flavors made with the finest sustainable and organic ingredients The cuisine is complemented by adventurous mixology that is fresh, seasonal, and artfully presented. The finest spirits are used to craft our dynamic cocktails which are rooted in the flavors of Italy. The Maitre d' reports to the General Manager and is responsible for managing, training and development of the host stand and the smooth flow and operation of special event VIP bookings of a single restaurant. Work with the General Manager and Executive Chef in planning special events and special VIPs as well as a plan to grow the business, drive sales and manage costs. Lead Host Operations • Staff and Manage Host Operations, • Provide ongoing coaching and Training for all members of team, • Lead pre shift meetings, • Understand Labor and scheduling, • Host Schedule Floor Shift / Venue Presence • Establishing a 5 night a week schedule to spend 7 -8 core hours working on the floor at the venue., • While there are no operational responsibilities attached to this role, operational fluency is required as a contingency to any emergency situation., • The capability to assist in any operational component during any given night - such as making drinks, running food, and operating the POS system. Qualifications • A minimum of 3 years in a supervisory level for hosts., • A minimum of 3 years experience in a Full Service Dining Experience, • Exhibit strong multitasking abilities and managerial ability, • Posses a diligent work ethic and shows a sense of urgency, • Maintain a clean and professional appearance, • Display the ability to forecast and anticipate the needs of our guests and team, • Strong knowledge in cocktails, spirits and wine is a plus., • Available to work nights, weekends and holidays., • Must be able to stand for the duration of shifts and lift up to 35 lbs We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Barista Reports To: Beverage Manager / General Manager Department: Front of House – Café/Beverage Employment Type: Hourly, Non-Exempt (Tipped, where applicable) About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Baristas craft consistently excellent coffee and tea beverages while delivering warm, anticipatory hospitality. You’ll dial-in espresso, steam milk to texture, execute non-coffee drinks, maintain a spotless workstation, manage par levels and restocking, and educate guests—upholding JAG quality, speed, and sanitation standards during every service. Key Responsibilities Guest Experience & Sales • Greet guests with warmth; guide selections and offer thoughtful recommendations, pairings, and upgrades., • Execute orders accurately and quickly; manage modifiers, milk alternatives, and sweetness levels to preference., • Resolve guest concerns with empathy; escalate to leadership when needed. Beverage Preparation & Quality • Dial in espresso daily (dose, yield, time) and calibrate throughout service based on bean age and environmental changes., • Steam milk to correct temperature and microfoam texture; pour consistent latte art where applicable., • Prepare brewed coffee, pour-over, cold brew, teas, matcha, specialty and seasonal beverages to spec., • Maintain recipe and presentation standards; taste and adjust as appropriate. Station Readiness & Sidework • Set, stock, and maintain station pars (beans, dairy/alternatives, syrups, powders, garnishes, cups/lids, napkins)., • Complete opening/closing and deep-clean tasks; keep bar, pastry case, and service areas organized and spotless., • Rotate product with FIFO; label/date all perishable items and track hold times. Equipment Care & Safety • Operate and maintain espresso machines, grinders, brewers, kettles, blenders, nitro/cold brew systems, and dish/glass washers., • Perform routine care (purge/flush, backflush, wipe wands, clean screens/baskets, calibrate grinders); report malfunctions and tag out unsafe equipment., • Follow PPE and chemical/SDS guidance; keep floors dry and safe. Product Knowledge & Training • Maintain current knowledge of beans (origin, process, roast), flavor notes, and brew methods; share stories that enhance the guest experience., • Participate in tastings, cuppings, and trainings; retain and apply new information quickly., • Support onboarding and cross-training of new team members as assigned. Cash Handling, Technology & Compliance • Use POS accurately; manage cash, tips, discounts, comps, and gift cards per policy., • Follow DOH/health code standards: handwashing, allergen and cross-contact protocols, and temperature control., • Maintain accurate logs (cleaning tasks, sanitizer PPM, fridge temps) as required. Food & Pastry Support (as applicable) • Stage, label, and restock pastries and grab-and-go items; communicate 86s and low pars., • Heat or finish items to standard; handle utensils and packaging with sanitation best practices.Requirements: · Requirements · Required Qualifications · 6+ months barista or café experience in a high-volume, quality-driven environment preferred; we’ll train the right candidate. · Ability to dial in espresso, steam milk to texture, and execute consistent beverages under pressure. · Clear, professional communication and guest-recovery skills; strong organization and pace. · Basic sanitation knowledge; valid Food Handler certification (or ability to obtain). · Comfort with POS systems and Google Workspace a plus. · Reliable attendance and schedule flexibility (early mornings, weekends, holidays). · · Working Conditions & Physical Requirements · Stand/walk for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions. · Lift/carry up to 35–40 lbs. (milk crates, boxes of beans, brew equipment). · Exposure to hot liquids/steam, refrigeration, and cleaning chemicals; slip-resistant footwear required. · · In Return, We Offer You · Competitive hourly pay plus tips (where applicable) · Opportunities for growth, cross-training, and SCA-style development · Employee dining and partner discounts · Access to health & wellness benefits where eligible · · Equal Opportunity Employer · José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionMika Coral Gables is an upscale dining destination by acclaimed chef Michael White, bringing refined Mediterranean-inspired cuisine to the heart of Coral Gables. With a sophisticated atmosphere, exceptional service, and a menu rooted in seasonal ingredients and bold flavors, Mika has quickly become a premier culinary destination in South Florida. We are looking for a creative, detail-oriented Social Media Representative to help tell Mika's story — capturing the energy of the dining room, the artistry of the kitchen, and the personalities that make Mika a destination, all while building a strong digital presence that reflects the elevated experience guests can expect. ROLE SUMMARY The Social Media Representative is responsible for managing Mika's social media presence across all platforms — including Instagram, TikTok, Facebook, and Google Business — with a focus on content creation, community engagement, and brand storytelling. This role works closely with the General Manager, culinary team, and marketing partners to ensure Mika's digital presence reflects the quality, ambiance, and experience of the restaurant. KEY RESPONSIBILITIES Content Creation • Capture high-quality photo and video content of dishes, cocktails, the dining room, and behind-the-scenes moments in the kitchen and bar., • Create engaging Reels, TikToks, and Stories that showcase Mika's atmosphere, menu, and culinary team., • Coordinate and direct on-site content shoots, including new menu launches, seasonal updates, and special events., • Maintain a consistent visual aesthetic aligned with Mika's brand identity and Michael White's culinary philosophy.Platform Management, • Manage day-to-day posting across Instagram, TikTok, Facebook, and Google Business., • Develop and maintain a monthly content calendar in coordination with management., • Monitor trends and platform updates to keep Mika's content fresh, relevant, and competitive., • Schedule posts for optimal engagement times based on platform analytics.Community Engagement, • Respond to comments, messages, and reviews in a timely, warm, and professional manner., • Build relationships with local influencers, food bloggers, and media for collaboration opportunities., • Asist to reviews on Google, Yelp, OpenTable, and Resy in coordination with management., • Identify and coordinate influencer visits, partnerships, and hosted dinners. Event & Campaign Support • Document special events, private dinners, and chef collaborations for social content., • Support marketing campaigns for seasonal menus, holidays, and promotions., • Coordinate with external partners (e.g., press, photographers, brand collaborations) for on-site shoots., • Assist with email newsletter content and other digital marketing materials as needed. Analytics & Reporting, • Track engagement metrics, follower growth, and content performance across all platforms., • Provide regular reports to management on social media performance and insights., • Use data-driven insights to refine content strategy and posting schedules. QUALIFICATIONS & REQUIREMENTS Required • 1–3 years of experience managing social media for a restaurant, hospitality brand, or lifestyle business., • Strong portfolio demonstrating photography and video content creation, particularly food and beverage photography., • Proficiency with Instagram, TikTok, and Facebook — including Reels, Stories, and platform-specific best practices., • Experience with content editing tools (e.g., CapCut, Adobe Premiere, Lightroom, or similar)., • Excellent written communication skills with a strong eye for tone, voice, and brand consistency., • Ability to work flexible hours, including evenings and weekends, to capture live restaurant content. Preferred • Experience working in or with upscale dining or hospitality brands., • Existing relationships with South Florida food influencers, bloggers, and media., • Familiarity with paid social media advertising (Meta Ads Manager)., • Basic graphic design skills (Canva, Adobe Photoshop, or similar)., • Bilingual (English/Spanish) a plus, given the South Florida market. WHAT MIKA OFFERS The opportunity to be part of a high-profile culinary brand led by Chef Michael White. • A creative, collaborative environment with direct access to the culinary and management team., • Competitive compensation commensurate with experience., • Employee dining discounts., • Opportunities for growth within a growing hospitality group. HOW TO APPLY Interested candidates should submit a resume along with a portfolio or links to social media accounts/content they have managed or created. Please include 2–3 examples of work that best represent your style and capabilities. Powered by JazzHR CTr7uFrqAP

Job DescriptionDo You like to cook??? Benefits: Medical, Dental, Vision, Life, 401K Paid: Vacation, Federal Holidays, Sick days, Birthday, Anniversary, Bereavement. Other benefits: Uniform, Mea Voucher, shoes yearly discount. $19.45/hr. Position Summary: Prepares and cooks food following the Brands specifications in a timely manner while maintaining the safety, sanitation, and security of the kitchen and equipment. Works in assigned restaurant location as determined by management. Responsibilities: • Prepares ingredients for cooking, including portioning, washing, chopping, and storing according to MCA and Brand specifications and restaurant directions, • Demonstrates product standards and recipe knowledge daily, • Cook food according to predetermined MCA and Brand specifications and quantities, • Check and ensure the correctness of the temperatures of appliances and food and maintain required logs, • Notify a manager if a product does not meet the specifications, • Communicates any product runouts, equipment issues, and quality and service issues to the MOD and chef immediately, • Set up, maintain, and/or close station for scheduled shift (checks and/or breaks down and cleans equipment, preps all appropriate food items and small wares, dates food items and stores according to FIFO rotation method, etc.), • Prepares and plates food items according to specifications and preset time limits, • Serve food in proper portions onto proper receptacles; ensure proper arrangement and garnish, • Aid in moving and installation of beer, wine, and cocktail kegs, • Complete safety training and certifications, • Follows all company safety, sanitation, and security policies and procedures, • Properly uses personal protective equipment, • Report maintenance needs, accidents, injuries, and unsafe working conditions to a MOD immediately, • Maintain confidentiality of proprietary information, • Maintain and care for company equipment according to instructions and manufacturer requirements, • Filters and boils out fryers according to Brand specifications, • Welcome and acknowledge guests according to company standards, when applicable, and assist guests as needed, • Communicate with others using clear, respectful, and professional language, • Communicate any assistance needed during busy periods to the Chef to ensure optimum services, • Responds to all "callbacks" and "echoes" to ensure ordered food is prepared on time, • Develop and maintain positive working relationships with others and work toward the goal of customer satisfaction, • Ensure adherence to quality expectations and standards, • Discards and tracks all expired products and mistakes on approved waste sheet, • Clean, sanitize, and organize all kitchen areas, walk-in coolers, reach-ins, and all storage areas according to MCA and Brand specifications, • Disposes of grease per MCA and Airport policy, • Assists other crewmembers as needed; is aware of and alerts other crewmembers of customer’s needs, • Maintains knowledge of airport, terminal, and restaurants; offers information, recommendations, MCA and Brand history, etc., • Maintains a clean, neat, well-groomed appearance and adheres to all uniform and appearance guidelines, • Sweeps and mops as needed, • Performs additional responsibilities, although not detailed, as requested by the Culinary Manager or MOD at any time Qualifications • Demonstrated pleasant attitude and energy, • Professional demeanor, appearance, and communication skills in accordance with restaurant guidelines, • Demonstrated knowledge of professional cooking and knife-handling skills, • Two years of cooking experience in a similar concept or restaurant, • Demonstrated ability to execute restaurant menu in absence of the MOD, • Demonstrated knowledge of, and certification within 90 days for all required local, state, and federal health, safety and sanitation laws, • Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, dish machine, etc., • Ability to take direction and work in a team environment, • Ability to multi-task and work calmly and effectively under pressure in a fast-paced environment, • Problem-solving and organizational skills, • Adherence to MCA and Airport Knife Handling Policy, • Ability to stand and exert fast-paced mobility for an entire shift, • Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly, • Effective and professional oral communication skills, • Demonstrated ability to learn food and beverage knowledge and participate in training as required, • Ability to read menu offerings, work procedures, recipes, food orders, KDS, safety procedures, and operating directions, • Ability to maintain a safe and clean restaurant for customers, • Knowledge and adherence to MCA policies and procedures, • Knowledge and adherence to all airport rules and regulations, • Commitment to service of customers, staff, co-workers, and management, • High integrity and honesty, Work Ethic, passion, and commitment, • Ability to work scheduled hours, including weekdays, weekends, and holidays, • Follow-through and dependability, • Knowledge and commitment to safety and food sanitation Powered by JazzHR xnuqeI8V0g

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity! Line cooks will enjoy a direct path to becoming sushi chef assistants and sushi chefs. Don't miss out! Job purpose Line Cooks are essential members of a sushi restaurant’s team. Line cooks are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful Line Cooks at OMAKAI sushi are not only talented sushi chef assistants but are also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Line cooks must be able to maintain a professional demeanor at all times, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • Abide by all federal, state, and local labor health and safety laws Qualifications • High school diploma or equivalent preferred but not required, • Three years of kitchen experience preferred but not required, • Japanese cuisine knowledge preferred but not required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure Working conditions Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General Manager, Kitchen Manager, and Owners Benefits: • Employee discount, • Flexible schedule Experience level: • 3 years restaurant experienced preferred Restaurant type: • Casual dining restaurant, • Fine dining restaurant Shift: • 10-hour shift, • 12-hour shift, • 8-hour shift, • Day shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: In person

Job Description Summary of Position: HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment., • Set up, maintain, restock, clean, and organize work area., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence., • Practice proper and safe food handling, storage, receiving, and rotating stock, • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Restaurant Manager. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Pay rate based on experience, range from $18 to $24 per hour.

Job Description Company Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Pay: $16-$19 / hour Top-notch Benefits: Not only do you get to share your passion and abilities with the company and our guests, but we offer a variety of opportunities and benefits to our team members as well: • 24 hours paid Sick Time renewed yearly, • Management Referral Program with up to a $4,000 payout for qualifying management positions, • Employee Meals - Free meal for every eight-hour shift, • Employee Assistance Program (EAP) to assist with work life balance, • Paid vacation starting at 2 weeks per year, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values., • Numerous opportunities for growth and advancement, • Full time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match, Lifestyle Savings Accounts, Rolling Holiday Paid Time OffJob Summary: As a Prep Cook, you will play a crucial role in the preparation of high-quality dishes in a timely, efficient, and sanitary manner. You will work closely with our culinary team to ensure all food items are prepared according to recipes and standards, contributing to our guests' overall dining experience. Basic Job Duties: • Wash, peel, cut, chop, slice, and prepare cooking elements meal preparation during a shift., • Responsible for storing items in the refrigerator, covering items left in the open air, and preparing special food elements ahead of time so that they can be quickly accessed and used in cooking., • May be responsible for preparing a certain portion of a dish., • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Must be dressed and well groomed in Company approved uniform at all times., • Observance of all SRC Polices and Procedures., • Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working Education/ Experience/ Skills: • Previous experience as a Prep Cook or in a similar role preferred., • Knowledge of basic cooking techniques and food safety practices., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and organizational skills., • Excellent communication and teamwork abilities., • Flexibility to work evenings, weekends, and holidays as required., • High school diploma or equivalent; culinary training or certification is a plus. Travel Requirements: • No regular travel requirements. Physical Demands: • Must be able to walk and stand for hours at a time. Lift and carry up to 50 lbs. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing a background check.

Job Description Location: On-site at Maíz y Agave Cocina Mexicana Employment Type: Full-time / Part-time (customizable) Reports to: Kitchen Manager / Head Chef About Us At Maíz y Agave Cocina Mexicana, we are passionate about delivering authentic Mexican flavors rooted in tradition and crafted with heart. Our team takes pride in using fresh ingredients and traditional techniques—from the comal to the sartén—to create memorable culinary experiences for every guest. Position Summary We are seeking a skilled and reliable Line Cook with hands-on experience in sauté, grill, and flat griddle (comal) cooking techniques. The ideal candidate thrives in a fast-paced kitchen, has a strong work ethic, and is committed to maintaining high standards of food quality and cleanliness. Key Responsibilities Prepare and cook a variety of dishes on the sauté station, grill, and comal (for tortillas and other traditional items). Follow recipes and portion standards with consistency and attention to detail. Ensure proper food handling, sanitation, and storage procedures at all times. Communicate effectively with the kitchen team and front-of-house staff to ensure smooth service. Maintain cleanliness and organization of the cooking stations. Assist with prep duties and other kitchen tasks as assigned. Requirements 2+ years of professional kitchen experience, with proven skills in: Sauté cooking Grilling meats and vegetables Flat griddle/comal (tortillas and other traditional Mexican items) Strong understanding of kitchen hygiene and food safety standards. Ability to work nights, weekends, and holidays as needed. A passion for Mexican cuisine and culinary traditions is a plus. Bilingual (Spanish/English) is a bonus but not required. What We Offer Competitive pay based on experience. Staff meals and discounts. Opportunities for growth in a supportive, team-oriented environment. A chance to be part of a restaurant that celebrates Mexican culture and cuisine. Ubicación: Presencial en Maíz y Agave Cocina Mexicana Tipo de puesto: Tiempo completo / Medio tiempo Reporta a: Chef Ejecutivo / Gerente de Cocina Sobre Nosotros En Maíz y Agave Cocina Mexicana, nos apasiona ofrecer sabores auténticos de México, basados en la tradición y preparados con dedicación. Nuestro equipo se enorgullece de utilizar ingredientes frescos y técnicas tradicionales — desde el comal hasta el salteado — para crear experiencias culinarias inolvidables. Resumen del Puesto Buscamos un(a) cocinero(a) de línea con experiencia comprobada en salteado, parrilla y comal (plancha para tortillas y otros platillos típicos). El candidato ideal debe poder trabajar en un entorno de cocina de ritmo rápido, tener ética laboral sólida y un alto estándar de calidad en la preparación de alimentos. Responsabilidades Principales Preparar y cocinar platillos en las estaciones de salteado, parrilla y comal. Seguir recetas y estándares de porción con precisión y consistencia. Cumplir con todas las normas de higiene, manipulación y almacenamiento de alimentos. Colaborar de manera efectiva con el equipo de cocina y el personal del salón para asegurar un servicio fluido. Mantener las estaciones de trabajo limpias, organizadas y abastecidas. Apoyar con tareas de preparación (prep) y otras funciones asignadas en cocina. Requisitos Mínimo 2 años de experiencia en cocinas profesionales, con habilidades en: Cocina en sartén (salteado) Parrilla (carnes y vegetales) Uso de comal (para tortillas y antojitos tradicionales) Conocimiento sólido de normas de higiene y seguridad alimentaria. Disponibilidad para trabajar noches, fines de semana y días festivos. Pasión por la gastronomía mexicana y sus tradiciones es una gran ventaja. Ser bilingüe (español/inglés) es un plus, pero no obligatorio. Ofrecemos Salario competitivo según experiencia. Comidas para el personal y descuentos. Ambiente de trabajo colaborativo con oportunidades de crecimiento. La oportunidad de formar parte de un equipo que celebra la cultura y cocina mexicana.

Job Description Build a career. Be part of what we’re building. At Pura Vida Miami, we’re on a mission to provide the world with simple, wholesome food and beverage options that fit today’s lifestyle. We’ve built a brand rooted in consistency, quality, and an experience that feels personal, while moving at the pace our customers expect. We take pride in what we do. That shows up in our food, our standards, and the way our teams operate every day. With 50+ locations and continued expansion ahead, we’re not just hiring for today, we’re building a pipeline of talent for what’s next. The Opportunity We are actively building a Talent Pipeline across our regions to connect with individuals who want to grow with a brand that is scaling quickly and thoughtfully. This is not a role-specific posting. It’s an opportunity to get on our radar, start the conversation, and be considered for current and upcoming openings across our existing cafés and new store openings. Where You Can Make an Impact Leadership & Management General Manager & Assistant General Manager: To lead our restaurants with a focus on hospitality, team development, and operational excellence. Kitchen Manager & Assistant Kitchen Manager: To oversee our culinary operations, ensuring every dish meets our standards and high-quality execution. Front of House Operations Shift Leads: The essential leaders on the floor who ensure a seamless guest experience. Baristas, Smoothie Prep & Cashiers: The face of our brand, providing professional service and product expertise with a warm, welcoming energy. Culinary & Back of House Line Cooks & Prep Cooks: Executing our chef-driven menu with precision, consistency, and care. Dishwashers: Maintaining the high standards of cleanliness that define our brand. What It Means to Grow With Us Real Growth: Clear paths for development as we continue to expand into new markets High Standards: A team that cares about quality, consistency, and doing things the right way Fast-Paced Environment: A brand that moves quickly and expects teams to operate with urgency and accountability Team-Driven Culture: People who take pride in their work and support each other to deliver results Join Our Talent Pipeline If you’re passionate about hospitality, take pride in your work, and want to be part of a brand that’s growing with intention, we want to connect! Submit your information to join our Talent Pipeline and be considered for current and upcoming opportunities. Our team will reach out as roles align with your current experience. Pura Vida Miami is proud to be an equal opportunity employer. We are committed to creating a workplace where diversity is celebrated and everyone feels welcome, regardless of race, color, religion, national origin, age, sex, sexual orientation, gender identity or expression, disability, veteran status, or any other legally protected characteristic. We believe that building a team with diverse perspectives and experiences makes us stronger, more creative, and more connected to the communities we serve.