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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 About Sexy Fish Miami: Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate. The Role: The Sushi Sous Chef supports the Head Sushi Chef and Executive Sushi Chef in the preparation, production, and presentation of high-quality maki, nigiri, and sashimi items. This role ensures consistent product standards, assists in supervising the Sushi team, and contributes to menu development while maintaining the highest levels of food safety and cleanliness. Benefits: • Medical, Dental, and Vision Insurance, • 401(k) with company match, • Paid Time Off, • Generous discount off your bill, • Recommend a friend scheme with great bonuses per individual referral, • Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more What You’ll Do: • Assist in the preparation and execution of all sushi items for service and special events., • Follow standardized recipes, portion controls, and plating guidelines to ensure consistency and quality., • Ensure products meet presentation and taste standards before leaving the kitchen., • Assist in training, mentoring, and guiding junior sushi staff and apprentices., • Help coordinate daily tasks and station organization., • Provide clear instructions and constructive feedback to ensure team efficiency., • Maintain the highest levels of cleanliness, hygiene, and food safety in compliance with HACCP and local regulations., • Ensure ingredients are fresh and properly stored., • Monitor inventory levels and communicate needs to the Head Sushi Chef or Executive Sushi, • Assist in special projects, seasonal menu changes, and themed events., • Assist with inventory counts, ordering, and stock control as required., • Report maintenance issues or equipment malfunctions promptly. What We’re Looking For • Formal sushi training or equivalent experience in a professional sushi kitchen., • 2–3 years’ experience in sushi, preferably in a high-volume or fine-dining environment., • Strong understanding of sushi techniques, preparation, and presentation., • Ability to multitask, work under pressure, and meet deadlines., • Excellent communication and teamwork skills., • Flexibility to work varied shifts, including weekends and holidays. Physical Requirements To successfully perform the essential functions of this position, candidates should meet the following physical requirements, with or without reasonable accommodation: • Ability to grasp, lift, move, or push goods on cart/truck weighing up to 25 pounds, • Ability to remain in a stationary position for 8 or more hours during a shift, • Ability to work in an environment with varying noise and lighting levels, • Ability to move safely in uneven terrain or in confined spaces. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged

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 . 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, holiday pay, 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. Department: Culinary Place of Work: Kitchens and all support areas Job Overview: Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Outlet Chef de Cuisine for service, to ensure all mise en places 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 Report to: Outlet Chef de Cuisine, Executive Sous Chef, Executive Chef 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. 5 years experience in culinary field, 3. Ability to communicate in English with guest, 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 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 work well with others in a team environment., 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 employees. {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 hotel 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. The Sous Chef is responsible for the support of all responsibilities of partner outlet Chef de Cuisine, 16. Coordinates scheduling with outlet Chef de Cuisine, 17. Ensure all member special requests are met Equal Employment Opportunity - Drug free workplace

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

The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Beyond it all is a mission,&nbs

Chef Thomas Keller's Surfside destination, The Surf Club Restaurant. In this role, you will work under the guidance of the Sous Chef to oversee specific areas of production and service. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location&

Job Description Job Title: Cafeteria Attendant Department: Food & Beverage Reports To: Sous Chef FLSA Status: Non-Exempt SUMMARY: We are seeking a friendly and dedicated Cafeteria Attendant to join our team. The ideal candidate will assist in providing a clean, welcoming environment while ensuring smooth daily operations in our cafeteria. This role involves serving food, maintaining cleanliness, and delivering excellent customer service. Key Responsibilities: • Serve food and beverages to customers, ensuring portions meet health and safety guidelines., • Greet and assist customers, addressing their inquiries and providing information about menu items., • Maintain a clean and organized cafeteria area, including dining spaces, serving counters, and dishwashing areas., • Assist in inventory control, including restocking supplies and notifying management of low stock., • Adhere to food safety and sanitation regulations, ensuring a safe environment for both staff and customers., • Work collaboratively with kitchen staff and other team members to ensure efficient service., • Assist with catering for special events or functions as needed. Qualifications: • High school diploma or equivalent preferred., • Previous experience in food service or customer service is a plus but not required., • Strong communication and interpersonal skills., • Ability to work in a fast-paced environment., • Ability to lift up to [insert weight] pounds and stand for extended periods. EDUCATION: • High School degree, GED or Equivalent. LANGUAGE SKILLS: • Excellent verbal communication skills in English and Spanish (preferred). REASONING ABILITY: • Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners., • Ability to work well under pressure and respond quickly and effectively to emergencies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. • Exerting up to 50 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects., • Ability to be mobile and stand for prolonged periods. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Double Knot, one of Schulson Collective’s most celebrated concepts, is seeking an exceptional Sous Chef to help lead its high‑volume, multi‑dimensional culinary program. The Sous Chef will support all culinary operations at Double Knot, ensuring consistency, precision, and excellence acros

The Sous Chef alongside the Executive Chef and Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Assists Executive Sous Chef and/or Executive Chef in supervision

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

Organizing a large team and holding each chef accountable for their responsibilities. Major Food Group is hiring a talented Sous Chef to join our team at Carbone Miami!.

Job Description Job Title: Dishwasher Department: Food & Beverage Reports To: Sous Chef FLSA Status: Non-Exempt SUMMARY: The dishwasher’s duties include removing soiled plates and flatware from tables, washing them thoroughly, and resetting tables. The Dishwasher may also restock items, unload delivery trucks, help prepare cook stations, clean appliances and machines, empty and clean trash receptacles, and other duties, as needed. RESPONSIBILITIES: • Ensuring the availability of clean dishes by bussing tables, washing dishes, pots, pans, and flatware, and resetting dining areas., • Preparing dining areas and kitchen for next shift by cleaning and restocking dining areas and cook stations., • Cleaning machines and appliances used in the kitchen, such as coffee makers, pots, and pans, mixers, etc., • Unloading and storing deliveries., • Sweeping and mopping floors, especially if items are broken or spilled., • Taking out the trash and rinsing garbage cans., • Reporting kitchen accidents or violations of food safety codes and procedures. QUALIFICATIONS: • Minimum 6 months of experience as a Dishwasher or another entry-level role in a Kitchen in a restaurant., • Flexibility to work in shifts, including weekends, evenings, and holidays., • Understanding of hygiene and food safety rules., • Physical ability to stand for long hours., • Friendly, responsible, and punctual., • Excellent communication skills., • Ability to multi-task., • Attention to detail, cleanliness, and safety. EDUCATION: • High School degree, GED or Equivalent. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • The ability to stand and walk for long periods., • The ability to reach, bend, stoop, and lift up to 35 lbs. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary. The position is an at-will position and subject to termination with or without cause or notice.

La Pecora Bianca, the fastest growing Italian restaurant group in NYC, is moving to Miami in 2026!.With 9 restaurants currently under operation in Manhattan and 2 more exciting new projects to open in 2026, we are seeking enthusiastic and skilled Hospitality Leaders to join our dynamic team.Ideal ca

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.

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 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.

SOUS CHEF | Miami Florida An established hospitality group is seeking an experienced Sous Chef for a prominent South Florida restaurant operation. This position calls for a chef who has worked at meaningful scale, understands disciplined kitchen execution, and can lead confidently through demanding services. The Sous Chef will work closely with senior culinary leadership and play an important role in maintaining consistency, organization, and accountability throughout the kitchen. What You Will Do • Support culinary leadership in overseeing daily kitchen operations and service execution., • Lead BOH teams through high-volume services while maintaining quality and consistency., • Manage prep, production, station readiness, and organization across the kitchen., • Train, coach, and supervise culinary team members., • Maintain established standards for recipes, portions, presentation, sanitation, and food safety., • Assist with purchasing, inventory, food cost, waste, and labor controls., • Identify service or production issues quickly and provide clear direction to the team., • Maintain strong communication between culinary leadership and the broader restaurant operation. What We Are Looking For • 6–8 years of experience at the Sous Chef level in established restaurant operations., • Experience with Mediterranean cuisine., • Bilingual Spanish/English required., • Substantial high-volume restaurant experience., • Experience working within financially significant restaurant operations., • Strong knowledge of kitchen systems, production, inventory, food cost, and labor management., • Confident, hands-on kitchen leader who can maintain standards under pressure., • Stable employment history and verifiable professional references., • Ability to successfully complete required pre-employment screening. Compensation & Details • Salary: $80,000–$90,000 annually, • Benefits and additional details discussed during the interview process., • Location: South Florida, • Confidential search; the identity of the operation will be disclosed to qualified candidates during the recruitment process. How to Apply Apply through this posting with a current resume and a brief overview of your culinary leadership experience. Qualified candidates will be contacted directly, and all conversations will be handled confidentially.

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.

Executive Sous Chef – Luxury Private Club – Relocate to Puerto Rico Location: Fajardo, Puerto Rico Compensation: $140,000 USD + up to 20% performance bonus Benefits: 3 months housing allowance, relocation assistance up to $10,000, 3 months car allowance, medical insurance, life insurance, paid vacation, and additional company benefits. We are recruiting on behalf of an exclusive luxury private club in Puerto Rico seeking an experienced Executive Sous Chef to join the culinary leadership team. This is a rare opportunity to be part of an exciting pre-opening project, helping to build an exceptional culinary program from the ground up within one of the Caribbean's most prestigious luxury hospitality developments. Working alongside the Executive Chef, the successful candidate will play a key role in developing culinary standards, operational systems, and a high-performing kitchen culture while delivering exceptional dining experiences across multiple luxury outlets. Key Responsibilities • Support the Executive Chef in leading all day-to-day culinary operations across multiple dining concepts, • Assist in developing menus that celebrate local ingredients with refined international influences, • Build and implement operational systems, including recipes, purchasing, inventory, production flow, and training programs, • Recruit, mentor, and develop a high-performing culinary team while fostering a positive kitchen culture, • Oversee labour management, scheduling, food costs, and operational budgets, • Ensure the highest standards of food quality, consistency, presentation, and sanitation, • Support the opening of new culinary concepts and contribute to the long-term growth of the food & beverage program, • Collaborate with senior leadership to continuously enhance the overall guest experience Ideal Candidate Profile • Previous Executive Sous Chef experience within a luxury private club, 5-star hotel, luxury resort, or Michelin-recognized operation, • Strong pre-opening or new opening experience with the ability to build systems and operational processes from the ground up, • Proven experience leading multi-outlet culinary operations, • Strong pastry, bakery, and luxury amenities experience is highly desirable, • Excellent leadership, mentoring, and people development skills, • Strong financial acumen with experience managing labour, food costs, purchasing, and inventory, • Fluent in both English and Spanish Please note that only American citizens or Puerto Rican citizens are being considered for the position

We are recruiting on behalf of a major cruise company who are looking for Sous Chefs to join with them. This is an opportunity to join a reputable organization who are offering excellent benefits and career opportunities. As Sous Chef you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on-board. • As Sous Chef you are expected to:, • To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout., • To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate., • Plan, formulate, distribute and follow-up on working schedules for all kitchen employees., • To ensure the on-going and scheduled training of all galley employees., • To direct, motivate, control, evaluate and provide feedback to all galley employees., • With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets., • Follow-up to ensure a correct thaw cycle for frozen items, is adhered to., • Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to., • Position Requirements:, • A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution, • Candidates with an associate degree in culinary arts with appropriate work experience will be considered., • 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship, • Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center Or 2 years as a Sous Chef with a comparable Cruise line. Our client is looking to receive applications now so please apply to be considered for interview; alternatively, send your CV to helena@navis-consulting.com. If you have the experience, then apply today. Navis Consulting; keeping your career on course. +44 (0)2392 315082 helena@navis-consulting.com

POSITION PURPOSE The Junior Sous Pastry Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is hands-on and execution-focused, while also assisting in training junior team members and maintaining the refined standards synonymous with the Cipriani brand. ESSENTIAL FUNCTIONS & DUTIES • Support the Pastry Chef in the preparation, production, and presentation of all pastry items, including cakes, pastries, desserts, and baked goods., • Execute pastry production for à la carte service, events, and special requests with precision and consistency., • Assist in developing and refining dessert menus, contributing creative ideas aligned with Cipriani’s classic yet elevated style., • Ensure all pastry items meet the highest standards of taste, quality, and visual presentation., • Supervise and guide pastry cooks and junior team members during service and prep., • Assist with training and onboarding of pastry team members, reinforcing best practices and techniques., • Maintain cleanliness, organization, and proper labeling/storage within the pastry kitchen., • Monitor inventory levels and assist with ordering ingredients and supplies as needed., • Ensure all equipment is properly maintained and used safely., • Uphold all health, safety, and sanitation standards in compliance with company and regulatory guidelines., • Collaborate with culinary leadership to ensure seamless kitchen operations and service execution., • Maintain flexibility to work varying schedules based on business needs, including evenings, weekends, and holidays. KNOWLEDGE, EXPERIENCE, AND SKILLS: • Strong foundational knowledge of classic pastry techniques and dessert production., • Ability to execute recipes with precision, consistency, and attention to detail., • Creative mindset with an appreciation for refined, classic Italian and European pastry styles., • Strong organizational and time-management skills in a fast-paced environment., • Ability to lead by example and support junior team members effectively., • Clear communication skills and ability to collaborate cross-functionally within the kitchen., • Understanding of food safety, sanitation, and kitchen best practices., • 2-4 years of experience in a pastry role within a high-volume or luxury hospitality environment., • Prior experience in a supervisory or lead pastry role preferred., • Degree or formal training in Baking & Pastry Arts preferred., • Experience in luxury hotel or fine dining environments strongly preferred. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

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 DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Corona Beach House, located in Miami International Airport, is seeking a talented Sous Chef to join the team! JOB OVERVIEW: Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train and monitor performance of line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 1-2 years experience as a Supervisor, Sous Chef or Chef at a 5 star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate (Preferred) Skills: • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize and delegate work assignments., • Ability to be clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line., • Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards is met., • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions., • Ability to supervise, train and direct employees; give correction when needed., • Ability to plan and produce centerpiece displays and banquet trays, and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Meet with Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete, review priorities., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day’s tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary., • Prepare and produce all menu items for designated banquet function., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform Chef de Cuisine of any shortages before the item runs out., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that Service Staff are informed menu items serve and amount of available for the meal period and functions., • Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests., • Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food cost., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards in order to make clean up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all banquet cooks assignments are completed before they sign out, • Review status of work and follow-up actions required with the Executive Sous Chef before leaving., • Document pertinent information in logbook., • Successful completion of the training/certification process., • Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Plate up banquet meals as assigned., • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference., • Menu tasting for restaurant., • Review Meeting planner feedback periodically., • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. KITCHEN FUNCTIONS: • Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc., • Ensure quality at all times., • Follow through with paperwork in a timely manner., • Attend Sous chef meetings, leaders' meetings etc., • Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems., • Schedule correctly and ensure there is no unapproved Over Time., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work., • Adjust standard production quantities depending upon the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure that a daily inventory is kept of all meat, fish, produce and freezer items., • All perishable food items must be wrapped and dated., • Document all tardiness and absences the day of the occurrence., • Review documentation with respective employee in a timely manner and follow progressive discipline procedures., • Check all line employee's mise-en-place and verify line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor that all staff perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Be on time, ready to work and set an example for all employees to follow. SECONDARY FUNCTIONS:, • Follow maintenance program and cleaning schedule, • Perform duties in other areas of kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and at off premise functions, • Research new products, menu items and display presentations, • Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing team in Miami! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR LUbJfEvTzm

Job Description Key Details • Schedule: Open availability. Weekends required. About Grand Living Grand Living is changing the way generations embrace life and is quickly becoming an iconic brand in senior hospitality. What began as a vision to create distinctive senior living communities has evolved into a collection of remarkable residences, offering luxury-inspired amenities and extraordinary service to residents and guests. Our communities include gracious apartments, stunning décor and design excellence at every turn, but from the moment you are greeted, you'll experience something far more luxurious than the architecture: our people. Their unparalleled commitment to personal service in every engagement is at the very heart of what we do. About the Position The Sous Chef is responsible to enhance the overall Resident experience by assisting the Executive Chef through the provision of exceptional oversight and culinary training to kitchen employees. The Sous Chef assists Executive Chef with supervising and coordinating culinary activities for all dining venues: Bistro, Casual, Formal, Luminations® memory care, and Club Room, as well as, special events and private functions. This is to be handled in The Sterling Touch® professional, friendly, courteous, helpful and timely manner, resulting in a very high level of satisfaction for Residents and their guests. The Sous Chef position is under the general guidance of the Executive Chef in accordance with Community standards, processes, procedures, practices, and philosophies. Qualifications and Requirements The Sous Chef must possess the following knowledge, skills, and abilities: • College or Culinary School Degree, required., • Combination of education and experience equivalent to graduation from Culinary school or any other combination of education, training or experience that provides the required knowledge, skills and abilities., • Three or more years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience., • Scratch cooking experience, required., • Sauté and broiler experience, preferred., • ServeSafe certification, preferred., • Ability to read, write and understand the English language in order to direct, manage, hire and train kitchen staff, complete requisitions, read recipes and communicate with other employees as well as Residents and their guests., • Sufficient manual dexterity of hands and arms in order to use all kitchen equipment and utensils (e.g. knives, spoons spatulas, tongs, slicers, etc.), • Ability to stand, walk, climb stairs, crouch, bend, stoop, reach, grasp, push, pull and work continuously without sitting for extended periods of time., • Ability to lift or carry, push, or pull up to 50 pounds., • Ability to perform all essential functions within varying temperature ranges. Benefits For the Sous Chef, we offer competitive compensation & full benefits package for full-time employees including a generous new Paid Time Off (PTO) program of 3 weeks PTO in year 1, 4 weeks in second year. Insurance options and a 401K that matches up to 4% with a 5% contribution. PTO at lesser rates for part-time staff. A high-end upscale environment including exquisite cuisine and free employee meals (must meet eligibility requirements), workout & spa facilities for resident and staff use. Equal Employment Opportunity At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description Salary: $55,000/Yr-$60,000/Yr Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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 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/2023/08/2023WageTransparencyFlikHospitality.pdf 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/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1557452 Flik Hospitality Group HILARIA KWAKUMEY [[req_classification]]

Job Description Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • 401(k), • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: • Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor., • Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge., • Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards., • Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine., • Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service., • Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift., • Address guest concerns with creative and effective solutions., • Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols. YOU HAVE: • A passion for real, good food and a willingness to learn new culinary skills., • At least one year of leadership experience in a high-volume kitchen., • Two or more years of experience cooking in a high-volume kitchen environment., • Strong culinary abilities, while remaining open to learning and coaching., • Demonstrated strong work ethic and the ability to execute job duties effectively., • Capable of meeting the physical demands of the role, including lifting up to 50 pounds., • A team player who is willing to contribute wherever needed., • Respect and appreciation for your coworkers., • Excellent communication skills., • A commitment to mentor chefs and nurture their growth into future restaurant leaders., • Strong interpersonal skills and the agility to adapt to new challenges., • A keen eye for detail, ensuring excellence in every task., • A reliable and optimistic, caring personality. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities (but not limited to): • Supervise line execution to ensure efficient, accurate service., • Maintain food quality, consistency, and presentation standards., • Assist with inventory control, ordering, and proper food storage., • Train and cross-train kitchen staff on multiple stations., • Enforce food safety, sanitation, and cleanliness standards., • Assist with expediting to manage ticket flow and service timing., • Support labor scheduling and productivity goals. Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunities., • 401k savings plans., • Medical, dental and vision insurance., • Paid time off., • Employee discounts.Requirements:, • Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus., • Culinary degree or formal culinary training preferred., • Strong working knowledge of food safety, sanitation, and health department regulations., • Experience supporting inventory control, ordering, food cost awareness, and labor efficiency., • Ability to lead by example in a hands-on kitchen environment while managing multiple priorities., • Strong attention to detail and commitment to food quality and consistency., • Clear communicator with a collaborative, team-oriented mindset., • Bilingual proficiency is a plus. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

Job Description Summary of Position: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Hospitality at the forefront of actions. Duties & Responsibilities: • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Make employment and termination decisions consistent with General Manager guidelines for approval or review., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met., • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Team Members and guests., • Provide advice and suggestions to General Manager as needed. Qualifications: • Be 21 years of age., • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area., • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and have the ability to operate a cash register or POS system., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must have the stamina to work 50 to 60 hours per week., • Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused 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 Description J O B T I T L E SENIOR CHEF DE PARTIE / SENIOR LINE COOK D E P A R T M E N T BACK OF THE HOUSE R E P O R T S T O HEAD CHEF JOB DESCRIPTION The Senior Chef de Partie (Senior Line Cook) is an advanced culinary role responsible for leading a designated station, ensuring consistent execution of GAIA’s culinary standards, and supporting the smooth flow of service. This position requires strong technical cooking skills, excellent organization, and the ability to train and guide junior kitchen staff. The Senior CDP contributes to menu execution, quality control, prep oversight, and communication across the brigade, acting as a key support to the Sous Chef and Chef de Partie team. RESPONSIBILITIES Essential Functions • Essential Functions, • Lead assigned station(s) during service, ensuring all dishes are prepared and presented according to GAIA’s standards., • Train, mentor, and guide Commis Chefs (Prep Cooks) and Demi Chefs de Partie (Senior Prep Cooks)., • Maintain high-level organization and mise en place, ensuring readiness for service at all times., • Assist Sous Chef in coordinating workflow and delegating tasks to ensure timely service., • Execute complex cooking techniques and support consistency across all food items., • Ensure proper labeling, rotation, storage, and handling of products according to food safety requirements., • Conduct regular quality checks to ensure flavor, portioning, and presentation consistency., • Monitor station par levels, prep needs, and stock requirements; communicate shortages promptly., • Support the Sous Chef in enforcing hygiene, sanitation, and safety procedures throughout the kitchen., • Assist in daily briefing and communication regarding menu changes or specials. Additional Responsibilities • Participate in menu testing, recipe development, and implementation of new dishes., • Assist with weekly inventory and contribute to cost-control efforts by reducing waste and ensuring accurate portioning., • Help oversee equipment maintenance, reporting issues promptly., • Support other stations during high volume or staff shortages., • Uphold GAIA’s values of quality, professionalism, and teamwork., • Perform additional duties as assigned by the Sous Chef or Head Chef. PERSONAL COMPETENCIES • Strong leadership abilities with the confidence to guide junior staff., • Excellent communication and teamwork skills., • Highly developed culinary skills and attention to detail., • Ability to remain calm and effective in a high-pressure environment., • Strong sense of responsibility, reliability, and accountability., • Commitment to ongoing learning and maintaining GAIA’s culinary standards. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Minimum of three (3) years culinary experience in fine dining or upscale cuisine., • Prior experience running a station independently; leadership experience preferred., • Advanced knowledge of cooking techniques, kitchen equipment, and HACCP procedures., • Ability to troubleshoot during service and maintain organization under pressure., • Culinary diploma preferred but not required., • English communication required; additional languages a plus. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Ability to stand and work for 8–10 hours per shift., • Frequent bending, lifting, and carrying up to 30–40 pounds., • Manual dexterity for knife work and intricate plating., • Ability to work in hot, fast-paced environments. Work Environment • Professional kitchen setting with exposure to heat, cold storage, sharp tools, and machinery., • Moderate to high noise levels during service., • Flexible schedule, including evenings, weekends, and holidays. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description JOB DESCRIPTION The Chef de Partie / Line Cook is responsible for preparing, cooking, and presenting high-quality dishes in accordance with GAIA’s culinary standards. This role ensures consistency in taste, presentation, hygiene, and safety across all kitchen operations. The Chef de Partie also supports the Sous Chef and Head Chef in supervising and mentoring junior kitchen staff, contributing to efficient service flow, strong teamwork, and achievement of financial and operational goals. RESPONSIBILITIES Essential Functions • Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards., • Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately., • Assist with receiving, storing, and rotating deliveries in accordance with company guidelines., • Maintain a clean, organized, and sanitary workstation at all times., • Wear the correct uniform consistently, maintaining a professional and hygienic appearance., • Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives., • Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures., • Conduct and document temperature checks at required intervals (minimum five times per day)., • Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety., • Participate actively in scheduled opening and closing procedures. Additional Responsibilities • Assist in developing new menu items, testing recipes, and ensuring consistency during service., • Support kitchen leadership with inventories and stock-level management., • Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen., • Assist other stations when needed to maintain uninterrupted service flow., • Perform other duties as assigned by management in alignment with business needs and culinary development. PERSONAL COMPETENCIES • Strong culinary passion and commitment to delivering high standards in food preparation and presentation., • Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment., • Excellent teamwork and communication skills with a proactive and respectful attitude., • High attention to detail and strict adherence to safety, sanitation, and quality standards., • Professional demeanor with a willingness to continuously learn and develop skills. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certification in Culinary Arts, or equivalent professional experience preferred., • Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality., • Strong understanding of food safety, handling procedures, and kitchen sanitation., • Effective communication skills in English; additional languages are a plus., • Ability to perform all essential functions accurately, efficiently, and safely. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds., • Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely., • Ability to work in a hot, humid environment and handle temperature fluctuations., • Must be able to communicate clearly and effectively with team members and supervisors. Working Conditions • Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas., • May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery., • Work involves exposure to moderate noise levels typical of a professional kitchen., • Flexible schedule required, including evenings, weekends, and holidays, based on business demands. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description J O B T I T L E SOUS CHEF D E P A R T M E N T BACK OF THE HOUSE R E P O R T S T O HEAD CHEF JOB DESCRIPTION The Sous Chef plays a vital leadership role by supporting the Head Chef in managing all back-of-house operationsThis includes supervising kitchen staff, ensuring culinary excellence, maintaining food safety and cost standards, and fostering a positive and professional work environment. The Sous Chef contributes to menu development, training, and daily kitchen oversight while ensuring consistency, quality, and efficiency across all aspects of production and service. RESPONSIBILITIES Essential Functions • Supervise and coordinate daily kitchen operations under the direction of the Head Chef., • Lead assigned stations and participate actively in food preparation and plating during service., • Ensure the highest standards of food quality, presentation, and portion control are consistently met., • Monitor kitchen workflow and delegate responsibilities to maintain smooth, efficient service., • Assist with ordering, scheduling, inventory, and recipe cost control to meet financial and operational goals., • Maintain strict adherence to GAIA’s food safety, sanitation, and hygiene protocols in compliance with HACCP standards., • Train, coach, and mentor kitchen staff to ensure performance and adherence to company standards., • Coordinate effectively with front-of-house teams to ensure seamless communication and guest satisfaction., • Act as the Head Chef’s representative in their absence, ensuring consistent leadership and direction. Additional Responsibilities • Participate in recruitment, onboarding, and performance evaluations for culinary team members., • Support the planning, testing, and implementation of seasonal menu updates and special events., • Oversee kitchen maintenance and ensure all equipment is in proper working condition., • Assist in monitoring labor, food, and waste costs while maintaining quality and efficiency., • Promote teamwork and collaboration across all departments., • Perform other duties as assigned by the Head Chef or management to support GAIA’s operational success. PERSONAL COMPETENCIES • Strong leadership and team management skills with the ability to motivate and inspire., • Excellent organizational and problem-solving abilities., • High attention to detail and commitment to maintaining culinary excellence., • Ability to remain calm, composed, and professional in a high-pressure environment., • Effective communicator and collaborative team player., • Positive attitude, adaptability, and commitment to GAIA’s service philosophy. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Culinary diploma or equivalent education preferred., • Minimum of five (5) years of progressive kitchen experience, including supervisory responsibilities., • Strong knowledge of food safety, sanitation, and workplace safety practices., • Ability to work flexible schedules, including evenings, weekends, and holidays. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Ability to stand and walk for extended periods (up to 8–10 hours per shift)., • Ability to lift and carry up to 50 lbs on a regular basis., • Frequent bending, stooping, kneeling, reaching, pushing, pulling, crouching, and stretching., • Manual dexterity required to handle knives, slicers, mixers, and other kitchen equipment., • Ability to taste and smell to evaluate food quality and freshness., • Clear vision, hearing, and communication required for coordination with staff and management. Work Environment • Primarily indoors in a professional kitchen setting with exposure to hot stoves, ovens, dish machines, and freezers., • Noise levels range from moderate to high during service periods., • Fast-paced environment requiring focus, composure, and attention to detail., • Schedule includes evenings, weekends, and holidays based on business needs. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: The Sous Chef at Bourbon Steak plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. With strong technical skills, a focus on organization, and a collaborative spirit, the Sous Chef ensures consistency in food quality, safety, and presentation while helping manage inventory, labor, and training. This role is hands-on in the kitchen, balancing execution with leadership to elevate both guest experiences and team performance. Our Ideal candidate is: A detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. What you bring to the table: Personal Attributes Exceptional communication and organizational skills Gracious spirit of hospitality Intellectual curiosity and emotional maturity Continually strive to develop staff in all areas of food education Ability to work clean, organized, and lead a team Professional Attributes Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations) Knowledge of financial reporting and ability to analyze data Have a strong eye towards development both personal and for your team Desire to teach and mentor both your staff and culinary interns Basic Qualifications minimum of 2 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role Knowledge of safety and hygiene protocols Working knowledge of HR practices and labor laws Ability to frequently lift up to 40 pounds Have the stamina to work in excess of 50 hours per week Spanish language skills a plus Salary Range: $60,000.00 - $65,000.00/yr. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.

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 Description JOB DESCRIPTION The Demi Chef de Partie/ Junior Line Cook supports the Chef de Partie in preparing, cooking, and presenting dishes in accordance with GAIA’s culinary standards. This role assists in maintaining consistency in quality, portioning, and presentation while upholding a clean, organized, and efficient kitchen environment. The Demi Chef de Partie contributes to daily operations, assumes responsibility for the section in the Chef de Partie's absence, and ensures all food safety and hygiene protocols are followed at all times. RESPONSIBILITIES Essential Functions • Assist the Chef de Partie with daily mise en place, preparation, and service within the assigned section., • Cook menu items according to GAIA’s recipes, portion guidelines, and presentation standards., • Follow instructions from senior chefs and execute all tasks accurately, efficiently, and consistently., • Complete daily checklists related to mise en place, storage, cleanliness, and section readiness., • Participate in stock rotation and submit daily requisitions as approved by the Sous Chef or Head Chef., • Maintain correct labeling, dating, and storage of all food items in compliance with HACCP and company standards., • Ensure cleanliness, organization, and sanitation within the assigned work area at all times., • Report equipment malfunctions or maintenance needs promptly to management., • Communicate effectively with other shifts to ensure smooth handovers and uninterrupted operations., • Take responsibility for the station in the absence of the Chef de Partie., • Attend daily briefings and meetings as required. Additional Responsibilities • Support the training and mentoring of junior cooks and apprentices as directed., • Contribute to menu development, tastings, and recipe trials when requested., • Assist with inventory counts and support cost-control efforts by reducing waste., • Provide support to other kitchen sections when business needs require flexibility., • Perform other duties as assigned to support efficient kitchen operations and guest satisfaction. PERSONAL COMPETENCIES • Strong sense of teamwork, responsibility, and professionalism., • Ability to remain organized and composed in a fast-paced kitchen environment., • High attention to detail and commitment to maintaining quality and consistency., • Positive attitude and willingness to learn under the guidance of senior chefs., • Adherence to safety, hygiene, and company standards at all times. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certificate in Culinary Arts or equivalent practical experience preferred., • Minimum of one (1) year of relevant experience in a professional kitchen, preferably fine dining or luxury hospitality., • Strong knowledge of basic cooking methods, knife handling, and kitchen safety practices., • Ability to read, write, and communicate effectively in English; additional languages are a plus., • Good communication and time management skills. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, reach, kneel, push, pull, lift, or carry items weighing up to 25 pounds., • Manual dexterity and fine motor skills required for knife work and operating kitchen equipment., • Must be able to work in environments with varying temperatures, including hot kitchens and cold storage., • Must have clear vision, hearing, and speech to communicate effectively with team members. Physical Requirements • Fast-paced, high-pressure kitchen environment with exposure to heat, humidity, open flames, and sharp tools., • Work may include exposure to cleaning chemicals, food allergens, and noise typical of a professional kitchen., • Schedule requires flexibility, including evenings, weekends, and holidays based on business needs.Indoor work environment with occasional movement between temperature-controlled and non-controlled areas The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description Job Title: Chef de Partie Department: Food & Beverage Reports To: Executive Chef FLSA Status: Non - Exempt SUMMARY: The Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room. RESPONSIBILITIES: • Prepare and arrange food according to established recipes, nutrition philosophy, and quality of presentation., • Set up the station and gather all supplies needed to prepare the menu for service., • Prepare meat, seafood, vegetables, and cold food items as required for the line as well as for special functions., • Prepare sauces and accompanying garnishes for the assigned station., • Continually updates knowledge of recipes, food preparation, and food presentation., • Lead sanitation efforts and participate throughout the day and at the end of shifts., • Control the quality and consistency of all food., • Control waste of food products and labor., • Coordinate with the Executive Chef and the Sous Chef to develop and cost menu items and specials, including station prep sheets., • Assist in the development of staff training manuals and memos., • Apply extensive food knowledge and specialized cooking skills that are required for daily tasks., • Communicate with the Executive Chef on production status for the next day before completing the shift., • Store and handle food properly, following Health Department requirements., • Use food preparation equipment according to manufacturer’s instructions., • Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately., • Return soiled food preparation utensils and other small ware items to the proper areas., • Cover, date, and properly store all leftovers and food prep items., • Notify Executive Chef/Sous Chef in advance of expected shortages., • Ensure all storage areas are neat, and all products are stored properly., • Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping., • Assist in completing weekly cleaning and maintenance duties., • Observe guidelines related to the maintenance of safe working conditions in the kitchen., • Maintain a neat professional appearance and always observe personal cleanliness rules., • Assist with other duties and responsibilities as instructed by the Executive Chef or the Sous Chef. QUALIFICATIONS: • 3 years of experience in Italian cuisine., • Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner), • Must have a passion for quality food and cooking and experience with Italian cooking techniques., • Knowledge of classical and present cooking procedures, • Good knife-handling skills, • Ability to work at various stations - sauté, grill, sauces, pantry, and expediting., • Able to perform basic mathematical calculations., • Knowledge of health department regulations; food sanitation certificate a plus, • Flexibility to work in shifts, including weekends, evenings, and holidays., • Understanding of hygiene and food safety rules., • Friendly, responsible, and punctual., • Customer Services Oriented., • Excellent communication skills., • Ability to multi-task., • Attention to detail, cleanliness, and safety., • Creative, innovative thinking. EDUCATION: • High School Diploma, GED or College Degree. LANGUAGE SKILLS: • Excellent verbal communication skills in English and Spanish (preferred). REASONING ABILITY: • Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners., • Ability to work well under pressure and respond quickly and effectively to emergencies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. • Manual dexterity., • Standing for extended periods, lifting, and carrying heavy items., • Fine motor skills., • Sense of smell and taste., • Stress management., • Physical agility. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Job Description SOUS CHEF | Miami Florida An established hospitality group is seeking an experienced Sous Chef for a prominent South Florida restaurant operation. This position calls for a chef who has worked at meaningful scale, understands disciplined kitchen execution, and can lead confidently through demanding services. The Sous Chef will work closely with senior culinary leadership and play an important role in maintaining consistency, organization, and accountability throughout the kitchen. What You Will Do • Support culinary leadership in overseeing daily kitchen operations and service execution., • Lead BOH teams through high-volume services while maintaining quality and consistency., • Manage prep, production, station readiness, and organization across the kitchen., • Train, coach, and supervise culinary team members., • Maintain established standards for recipes, portions, presentation, sanitation, and food safety., • Assist with purchasing, inventory, food cost, waste, and labor controls., • Identify service or production issues quickly and provide clear direction to the team., • Maintain strong communication between culinary leadership and the broader restaurant operation. What We Are Looking For • 6–8 years of experience at the Sous Chef level in established restaurant operations., • Experience with Mediterranean cuisine., • Bilingual Spanish/English required., • Substantial high-volume restaurant experience., • Experience working within financially significant restaurant operations., • Strong knowledge of kitchen systems, production, inventory, food cost, and labor management., • Confident, hands-on kitchen leader who can maintain standards under pressure., • Stable employment history and verifiable professional references., • Ability to successfully complete required pre-employment screening. Compensation & Details • Salary: $80,000–$90,000 annually, • Benefits and additional details discussed during the interview process., • Location: South Florida, • Confidential search; the identity of the operation will be disclosed to qualified candidates during the recruitment process. How to Apply Apply through this posting with a current resume and a brief overview of your culinary leadership experience. Qualified candidates will be contacted directly, and all conversations will be handled confidentially.

Job Description Sous Chef Job Description Department: Food and Beverage Reports to: Executive Chef/Executive Sous Chef Statement of Purpose: The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef in the overall management of the kitchen, assuring an efficient and effective Club operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates. Primary Duties: • Prepare high-quality cuisine and supervise the culinary and support staff, with a heavy focus on à la carte dining, • Establish training procedures and guidelines and implement new procedures to strengthen quality performance, • Ensure employees are following appropriate personal hygiene procedures, • Oversee production and assist with food preparation. Ensure mis en place is completed prior to commencement of service. Train staff on the impact of portion control, • Be proficient in every station. Expedite during service volume; ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature, • Maintain proper sanitation standards; confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food safety and handling policies and procedures, • Keep the back of the house areas organized and clean, • Assist in loss prevention measures, control waste, and rotate product, • Keep up with trends and apply knowledge for use at the Club, • Collaborate with the Executive Chef in menu writing of recipes and menu development., • Assist with monthly inventory, • Meet the financial goals of the Food and Beverage Department while working collaboratively with other managers within the department, • Develop and cultivate positive peer and vendor relationships, • Support a culture of enthusiasm, teamwork, and superior service amongst all departments, • Follow and ensure compliance of all policies and standards as outlined in the Employee Handbook, Service Manual, and other Club-generated documents, • Any other tasks as assigned by the Chain of Command Page Break Personality: Service Focused • Friendly and service-oriented personality with good interpersonal skills Organized and Detail-Oriented • Uses resources and time effectively. Supports superiors and colleagues at all times Ethics and Values • Maintains values and integrity; humble, respectful, and honest Team Player • Continually contributes to all colleagues’ success; maintains a positive attitude while at work Education and Certificates: • Culinary School degree Hospitality/Hotel/Business Management degree is preferred Experience: • A minimum of five years of experience working in a high-volume, full-service restaurant, hotel, or club, • Two years supervisory experience preferred Skills: Operational Skills • Ability to work long hours with a strong focus on operational excellence, • Knowledge and understanding of requirements regarding health and safety, sanitation, proper chemical usage, and fire procedures, • Ability to handle telephone calls and written correspondence properly, • Basic computer skills including MS Office Communication Skills • Ability to work independently and to partner with others to promote an environment of teamwork, • Ability to effectively communicate and use varying approaches with diverse personalities Language Skills • Very good verbal and written communication skills in English, • Verbal and written communication skills in Spanish and other European languages are preferred Other: • Ability to work in an outdoor environment in a hot climate, • May be required to lift, carry, push, pull, and place objects weighing up to 40 lbs., • Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity, • Ability to stand for an extended period of time, or for an entire work shift, • Available to work late nights, holidays, and long hours as necessary Equal Employment Opportunity, Drug Free Workplace

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR psBNM67KCa

Job DescriptionDescription: Sous Chef - Job Summary: The Golden Hog is seeking an experienced, hands-on Sous Chef to help lead our buffet, production, and grill operations. The ideal candidate will lead by example, support the development of the kitchen team, maintain strong culinary standards, and contribute to recipe development, cost control, waste reduction, and operational improvements. We are specifically looking for a professional with strong leadership potential, ambition, and an interest in taking on broader culinary responsibilities over time as the company continues its expansion later this year. Open availability is required based on operational needs, including mornings, evenings, weekends, holidays, and peak periods. The store generally operates seven days a week, with limited exceptions, from 7:00 a.m. to 9:00 p.m. Sous Chef - Benefits: • Weekly pay., • Free meal during each shift., • Medical, dental, and vision insurance., • 401(k) retirement plan with company match., • Rickenbacker Causeway toll reimbursement., • Employee discounts., • Opportunities for professional growth., • Year-end performance bonus, when applicable. Join a stable and growing operation in Key Biscayne with competitive benefits and opportunities to develop within the company. Requirements: Sous Chef - Key Responsibilities: • Supervise and support kitchen employees during daily operations., • Work directly with the team in food preparation, cooking, plating, and service., • Support buffet, production, and grill execution., • Coordinate stations and assign daily responsibilities based on operational needs., • Guide, train, and provide real-time support to kitchen employees., • Cover kitchen stations and assist the team during busy service periods., • Maintain consistency in recipes, portions, food quality, and presentation., • Ensure compliance with food safety, sanitation, storage, and temperature standards., • Assist with inventory, product rotation, waste control, and product availability., • Take ownership of daily kitchen execution and help maintain an organized and efficient operation., • Contribute practical ideas to improve recipes, prep processes, station organization, and service flow., • Lead kitchen operations during assigned shifts. Sous Chef - Requirements: • 2+ years of experience in a high-volume professional kitchen, including at least one year as a Sous Chef, Kitchen Supervisor, Kitchen Lead, or similar role., • Strong hands-on experience in food preparation, cooking, plating, buffet, production, and grill operations., • Proven ability to supervise, train, assign stations, and support kitchen employees during service., • Knowledge of food safety, sanitation, temperature control, portioning, waste reduction, and inventory., • Ability to maintain food quality, organization, and efficient execution during busy service periods., • Food safety certification required., • Bilingual English/Spanish preferred., • Full-time availability to work rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends and holidays. Sous Chef - Key Competencies: • Hands-on leadership and shift supervision., • Initiative, ownership, and problem-solving., • Food quality, consistency, and presentation., • Food safety, cleanliness, and organization., • Portion, waste, and inventory control., • Coaching and team development., • Urgency, teamwork, and accountability. ----- The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.

Job Description Title: Banquet & Production Chef Job Summary: We are looking for an experienced Banquet & Production Chef to join our team at Miccosukee Casino & Resort. As a valued team member, we are committed to delivering a memorable, impressive, caring, committed and original experience for our guests, our team members, and community. We uphold this commitment by providing a safe and enjoyable workplace where YOU are our number one priority. It is the MICCO way. Miccosukee Casino & Resort is expanding, with completed projects including a new Smoking Room & Bar, a High Limit Slots area, and a VIP Lounge, all designed to enhance the guest experience. Future plans include a lazy river and water park, an over 2,000 capacity entertainment venue, and renovated hotel rooms to become a top South Florida destination. We are proud to be recognized for both our workplace culture and guest experience. Miccosukee Casino & Resort has been awarded the 2023 Miami-Dade Favorites Gold Award for Best Casino, named Miami New Times’ Best of Miami Winner in 2024, and recognized as a USA Today Top Workplace in both 2024 and 2025. We are seeking passionate, service-oriented individuals to join our exceptional team. If you’re ready to grow with us while enjoying competitive compensation, great benefits, and a fun work environment, we look forward to meeting you! Qualifications • Minimum three (3) years of leadership experience in high-volume banquet, hotel, resort, casino, convention center, or large-scale production kitchens. Sous Chefs with demonstrated leadership experience are encouraged to apply., • Must be able to communicate in English, Spanish is a plus, • High school diploma or equivalent, • Must be able to obtain and maintain a Tribal Gaming License, • Working knowledge PC skills including MS Word and Excel, • Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines, • Must be able to frequently move freely about the property, maintain manual dexterity to operate job related equipment, such as telephones, copiers, etc., withstand various activities such as frequent walking, and withstand prolonged standing, stretching, bending and kneeling without restriction, • Must be able to work different shifts, which may include holidays and weekends, • Be able to work indoors and be exposed to various environmental contaminants including smoke, • Ability to lift or carry a minimum of 50 pounds unassisted in the performance of specific tasks assigned, • Must be able to work with others, communicate well, receive direction, and provide feedback when needed to achieve department goals and objectives, • Must maintain a positive attitude toward work and interface with guests in a congenial and polite manner, • Must be able to address stressful situations with clients with dignity and the utmost tact and politeness, • Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods, • Experience leading teams of 10+ culinary professionals preferred., • Demonstrated experience improving systems, mentoring employees, and managing high-volume production., • Experience with menu costing, inventory controls, labor management, and food cost analysis preferred. Responsibilities The Banquet & Production Chef partners directly with the Executive Chef in leading banquet operations while providing culinary support across the property's food and beverage outlets. Primary responsibilities include: • Lead banquet events ranging from intimate VIP dinners to functions exceeding 1,200 guests, • Direct banquet production while supporting culinary operations throughout the property, • Partner with the Executive Chef on menu development, operational planning, production scheduling, food cost management, and departmental initiatives, • Develop and implement Standard Operating Procedures (SOPs) that improve consistency, efficiency, and execution, • Supervise, coach, mentor, and develop culinary team members while fostering a culture of accountability and continuous improvement, • Review Banquet Event Orders (BEOs), coordinate production timelines, and ensure flawless execution of all events, • Maintain exceptional food quality, presentation, sanitation, and consistency throughout all operations, • Assist in inventory management, purchasing, waste reduction, and cost controls, • Collaborate with culinary leadership during ongoing expansion projects and operational improvements, • Ensure all local, state, Tribal, and company food safety and sanitation standards are maintained, • Promote teamwork and professionalism while maintaining the highest standards of guest service, • Perform additional duties as assigned The Casino & Resort will function seven days a week, 24 hours a day. We may find it necessary to re-schedule shifts according to our business volume. You must be willing and available to fulfill these demands While performing the duties of this job, the team member will be regularly required to walk, stand and sit. The associate will occasionally be required to climb and use balance. Additionally, the team member will frequently be asked to use hands and arms carry and lift items. Specific vision abilities required to perform this job include close vision and distance vision. While performing the duties of this job, the team member may experience temperature fluctuations and moderate to high levels of noise. This is a smoking environment.

Job Description EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Assist the 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 guests 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 guest. Organize and conduct meetings with the culinary team., • Monitor team 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, • 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’s Cultural Foundation by understanding and supporting the Associates and the business. 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 Leader. 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 guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests 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. OTHER: Additional language ability is strongly preferred.

Job Description We are seeking a highly skilled and creative Head Chef specializing in Lebanese and Mediterranean cuisine to lead our culinary program in a premium fine-dining environment. The ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. Responsibilities: Design and execute a refined menu inspired by Lebanese and Mediterranean traditions, elevated for a fine-dining audience. Present dishes with exceptional attention to detail, flavor balance, and aesthetics. Source premium ingredients from the Mediterranean region and ensure uncompromising quality standards. Lead, train, and inspire a professional kitchen team, fostering excellence and consistency. Collaborate with management to pair menus with fine wines, cocktails, and luxury hospitality experiences. Maintain the highest standards of food safety, hygiene, and operational efficiency. Requirements: Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Mastery of Lebanese and Mediterranean culinary traditions, with the ability to reinterpret them for an upscale clientele. Strong leadership and team management skills. Passion for creativity, innovation, and delivering exceptional guest experiences. Knowledge of menu engineering, cost control, and sourcing premium ingredients. English proficiency required; additional languages are a plus. Powered by JazzHR WSETsCF2xO

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and is home to Arlo Hotels’ latest property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness room, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood has interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which will feature graffiti and artwork by local Miami-based artists. The Sous Chef is one of the most important jobs in a kitchen. They should have an extensive knowledge of all dishes on the menu. They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures. SPECIFIC DUTIES • Must be able to work every station on the line and adhere to the same standards as the line cooks, • In charge of Department of Health and temperature check lists three times daily, • Overseeing and driving their workgroups production and /or service, • Interviewing candidates for their workgroup along with Executive Sous Chef, • Evaluating while working with kitchen trails, • Training of their workgroup, • Verify all employees are properly adhering to timekeeping standards, • Organize all prop lists for their workgroup, • Maintenance of an Inventory type, • Monitor and correct schedule if overtime is approaching for their workgroup, • Assist chef in biannual employees evaluations in their workgroup, • Execution of banquets/events during their service and assist with pastry as needed, • Review any equipment issues and record in maintenance log, • Expedite their workgroups service, • Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef, • Monitoring and updating all Department of Health and temperature logs., • Complete daily walk through to verify all health department best practices are being followed and all items are to temp., • Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup, • Responsible for maintaining an up to date Food handlers permit, • Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follow and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Act as an ambassador to Arlo Hotels Culture. REQUIREMENTS: • Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen, • Must have 2 years of management experience, • Must be proficient in the English language (both speaking and writing), • Must be able to lift 50 lbs., • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen, • Must have extensive knowledge of the Department of Health’s codes and regulations Certifications: • ServSafe certificate We are an equal opportunity employer and prohibit discrimination/harassment 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, state, or local laws.

Job DescriptionChef de Partie is South Beach’s newest restaurant-nightlife destination, offering elegant indoor and patio dining with curated DJs and live performers. Elevated cuisine, bold cocktails, and a vibrant, performance-driven setting create a chic, social atmosphere where the night naturally becomes the main event. We are seeking a skilled Chef de Partie to join our opening team and support our culinary operations. Responsibilities • Execute dishes according to Chef de Partie’s recipes, standards, and presentation guidelines, • Maintain organization, cleanliness, and prep quality within your station, • Assist with receiving, storing, and rotating products, • Support the Sous Chef and Corporate Chef during prep and service, • Ensure adherence to food safety and sanitation standards, • Communicate effectively with the BOH teamRequirements, • 3-4 years of kitchen experience, • Upscale dining background preferred, • Strong knife skills and culinary technique, • Dependable, organized, and calm under pressureCompensation & Benefits, • Competitive pay, • Growth opportunities, • Employee meals, • PTO eligibility Powered by JazzHR OTA9fN69VI

Job DescriptionWe are launching an elevated Mediterranean lifestyle restaurant that blends coastal flavors, refined presentation, and a dynamic atmosphere with curated entertainment. We are seeking an experienced Sous Chef to join our opening team and support our Corporate Chef in bringing this concept to life. Responsibilities • Support the Corporate Chef in all aspects of kitchen operations and execution, • Implement and maintain recipes, standards, and techniques provided by the Corporate Chef, • Ensure consistent execution of the menu and culinary vision, • Source, order, and receive high-quality seasonal products, • Lead, train, and motivate a team of cooks, • Ensure cleanliness, organization, and proper maintenance of all kitchen areas and equipment, • Manage scheduling, inventory, and cost controls within budget, • Assist with tastings, training, and seasonal menu rolloutsRequirements, • 2–4 years of progressive BOH experience in professional kitchens, • Mediterranean or fine-dining background strongly preferred, • Excellent leadership and communication skills, • Strong understanding of BOH systems and administrative duties, • Highly organized, self-motivated, and calm under pressureCompensation & Benefits, • Competitive salary (based on experience), • Growth opportunities within the restaurant group, • Health insurance, • Dining discounts, • Employee referral and development programsWe are an Equal Opportunity Employer. All applicants will be considered without regard to race, color, religion, gender, national origin, age, disability, or any other legally protected status. Powered by JazzHR Z9eX3GCmKx