Sous Chef Legends Hospitality, LLCSous ChefPensacola, FLThe work schedule is event driven and may require early morning, late night, and weekend shifts.\n \nEssential Duties and Responsibilities\n\n Produce required product according to Banquet Event Orders (BEO) for each event\n \n\n Prepare recipes as directed\n \n\n Order, receive, and prepare food items while maintaining food costs and budget goals\n \n\n Maintain all kitchen equipment cleanliness and maintenance\n \n\n Support all kitchen and stewarding staff\n \n\n Assist with training of all cooks\n \n\n Assist with taking monthly inventory\n \n\n Responsible for kitchen, absence of Executive Chef\n \n\n Performs other related duties as assigned by venue management\n \n\n \nSupervisory Responsibilities \n \nCarries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue\n \n\n Must be able to lift and/or move up to 50 pounds or occasionally more with assistance\n \n\n Must be able to hear and speak to use a two-way radio\n \n\n Work flexible hours, including nights, weekends, and holidays as needed\n \n\n Reach with arms and hands to finger, handle, or manipulate kitchen tools, hardware and equipment.\n \n\n Must be able to lift and/or move up to 50 pounds or occasionally more with assistance.\n \n\n Work inside and outside the building is required, with possible exposure to adverse conditions\n \n\n Able to work extended and/or irregular hours including nights, weekends, and holidays.\n \n\n \nNOTE:\n \nThe essential responsibilities of this position are described under the above headings.
Pastry Chef American Cruise Lines, Inc.Pastry ChefPensacola, FLp>American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.
Executive Chef Compass Group North AmericaExecutive ChefPensacola, FLEnsures that kitchen staff follows and completes schedules as assignedMaintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when neededMakes all decisions regarding utilization of leftover food products staying within Company guidelines for such productsComplies with federal state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department. TouchPointSalary80000 - 90000Other Forms of Compensation Pay Grade 14TouchPoint Support Servicesprovides customer focused support services.
Sous Chef Legends GlobalSous ChefPensacola, 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. Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems.
Sous Chef The Grand Marlin Restaurant GroupSous ChefPensacola Beach, FLQualifications: Some advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience. Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste.