Full Time Chef in Miami, FL Rose's AgencyFull Time Chef in Miami, FLMiami Beach, FLWe are seeking an exceptional Full-Time Private Chef with a specialty in Asian cuisine — particularly Chinese, Vietnamese, and Korean cuisine — to join a warm, fully staffed private residence in Surfside, Miami. The Chef will work closely with the domestic team comprised of Chief of Staff, Estate Manager, kitchen helper, assistants, and housekeeping to ensure seamless service and an exceptional dining experience.
Chef De Cuisine HospitalityChef De CuisineCoral Springs, FloridaThe Chef De Cuisine is responsible for assisting the Executive Chef with leading the culinary team in food preparation, production, procurement and control for restaurant and catering operations. Must also possess the ability to taste and respond to visual and aural cues; must be able to verbally communicate with employees and guest at all times.
Executive Chef-Delray Beach Barcelona Wine BarExecutive Chef-Delray BeachDelray Beach, FL$90,000–$100,000 / yearThe Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Executive Chef HHM HospitalityExecutive ChefFort Lauderdale, FLEnsure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
Concession / Catering Sous Chef Legends GlobalConcession / Catering Sous ChefFt. Lauderdale, FloridaOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues. This role assists in menu development, production planning, and staff supervision to ensure the delivery of exceptional food service across banquets, concessions, and special events.
Executive Pastry Chef ($70-$80K Annually) Anthony's Runway 84Executive Pastry Chef ($70-$80K Annually)Fort Lauderdale, FL$70,000–$80,000 / yearWinning best restaurant and receiving national acclaim we are looking for team members that are passionate about food and beverage and love hospitality. Anthonys Runway 84 is a fine dining Italian-American supper club and is one of South Florida's hottest restaurants.
SOUS CHEF Compass Group North AmericaSOUS CHEFMiami, FL$55,000–$60,000 / yearComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_FlikHospitality.pdf .
SOUS CHEF - BILINGUAL ENGLISH/SPANISH REQUIRED - MIAMI, FL Compass Group North AmericaSOUS CHEF - BILINGUAL ENGLISH/SPANISH REQUIRED - MIAMI, FLMiami, FL$60,000–$70,000 / yearAs a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.
Sous Chef Pelican Landing Pier Sixty SixSous Chef Pelican LandingFort Lauderdale, FloridaFull timeThe lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. .
Chef de Cuisine – Pelican Landing Pier Sixty SixChef de Cuisine – Pelican LandingFort Lauderdale, FloridaFull timeThe lush 32-acre waterfront enclav e; home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Reporting to the Executive Chef of Resort Dining, this position will manage and provide leadership and management for the Pelican Landing Team by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.
Sous Chef - Rapoport's Restaurant Group Rapoport's Restaurant GroupSous Chef - Rapoport's Restaurant GroupBoca Raton, FloridaMust have proficient interpersonal relations and communicative skills; Must have the ability to stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing up to 50 pounds; knife skills; manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures. The essential functions include, but are not limited to the following: Responsible for assisting Chef in all ordering and purchasing as well as meeting or beating the food cost budget as well as scheduling kitchen staff.
Chef de Cuisine – All Day Dining - Garni Pier Sixty SixChef de Cuisine – All Day Dining - GarniFort Lauderdale, FloridaFull timeThe lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Reporting to the Executive Chef of Resort Dining, this position will manage and provide leadership and management for the All Day Dining Teams by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.
Lead Chef Instructor - Hospitality Employees Advancement and Training (HEAT) Hospitality Training CentersLead Chef Instructor - Hospitality Employees Advancement and Training (HEAT)Miami, FloridaProviding 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. 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).
Lead Chef Instructor - Hospitality Employees Advancement And Training (Heat) Hospitality Training CentersLead Chef Instructor - Hospitality Employees Advancement And Training (Heat)Miami, FLProviding 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. 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).
Executive Sous Chef Davidson Hospitality GroupExecutive Sous ChefMiami Beach, FloridaA trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.
Chef de Cuisine Grove Bay Hospitality GroupChef de CuisineCoral Gables, Florida$70,000–$84,000 / yearGrove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. KEY RELATIONSHIP : Internal : Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
Chef Tournant Crew Life at SeaChef TournantMiami, FloridaThe Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley. Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
Executive Sous Chef Eureka! Restaurant Group, LLCExecutive Sous ChefMiami, FL$80,000–$95,000 / yearPhysical Demands & Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast paced and congested environment that will occasionally be loud, hot, cold and/or physically demanding. We transport our guests from Southern Patagonia to the Mediterranean while they dine - from the coastal cream decor, to the warmth and comfort of live embers crackling amongst the sound of vintage Italian vinyl, from that first sip of Campari, to that mouthwatering taste of flame kissed Argentinian steak, finishing with the final unforgettable last bite of tiramisu.
NewExecutive Chef FirstService ResidentialExecutive ChefSunny Isles, FL$90,000–$120,000 / yearFull timeThe Executive Chef is responsible for the entire food service operation as pertains to food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, & scheduling. Requesting Information About the AEDT - NYC Local Law 144: Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies.
Executive Chef OuterTalent RecruitingExecutive ChefBoca Raton, FloridaRequired Skills: OutletsObjectsFood PreparationTeam PerformanceBASICSanitationProduct QualityFood SafetySpecial ProjectsCookingHiringCompensationReviewsContinuous ImprovementSpecificationsRegulationsEducationPreparationTestingPlanningEngineeringLeadershipManagement. Prepare food items, using methods such as roasting, broiling, grilling, frying, sautéing, steaming, poaching, braising, and shot order cookery (per outlet specific).