Head Sushi Chef CÉ LA VIHead Sushi ChefMiami, FL$80,000–$85,000 / yearFull timeWe also offer top-tier benefits and perks, including:Bonus structurePTOGrowth opportunitiesHealth insuranceUniformsCompany partiesBirthday vacation day during the month of the birthdayWANT TO KNOW MORE ABOUT OUR FAMILY-ORIENTED BUSINESS?At CÉ LA VI, we invite you to bring your energy and creativity to a vibrant space where living life to the fullest is our daily philosophy. DO YOU MEET THESE QUALIFICATIONS?Exceptional knife skillsFish FabricationSkilled in preparing Nigiri, MakiProven fine dining experienceDedication and Shokunin CulturePreferred qualifications include a collaborative mindset with the ability to co-create and innovate alongside leadership.
Chinese Chef De Cuisine (Miami, FL) Compass GroupChinese Chef De Cuisine (Miami, FL)Miami, Florida$90,000–$100,000Position Title: Chinese Chef De Cuisine Location: Miami, FL Salary: $90K/Yr - $100K/Yr Other Forms of Compensation: Benefits Submit Resume: https://jobs.compassgroupcareers.com/job-invite/1562889/ . As the Chinese Chef de Cuisine – Chinese Cuisine, you will play a key role in the successful operation of the culinary department, with a specialized focus on authentic and modern Chinese dishes.
District Chef Live Hospitality & Entertainment MiamiDistrict ChefMiami, Florida$85,000–$100,000 / yearFull timeStrong leadership skills with the ability to inspire and manage diverse culinary teams across multiple locations. Proven experience in entertainment venues, large-scale hospitality, or event-driven environments is strongly preferred.
Asian Cuisine Chef Prime GoupAsian Cuisine ChefMiami, FL$4,750–$7,000Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]".
Head Chef Prime GoupHead ChefMiami, FL$4,750–$7,000Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]".
Sous Chef - High Volume - Upscale - Scratch Lager Executive SearchSous Chef - High Volume - Upscale - ScratchCoral Gables, FLThe Sous Chef must have prior high volume upscale dining experience and the ability to foster a climate of service and execution at a very high level. The company has a very structured and systems driven culture and looking for a leader who can hold a team accountable while creating and positive work climate.
Casa Gianna Chef de Partie Gale HotelsCasa Gianna Chef de PartieMiami, FLThe 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. 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.
Full-time Sous Chef Shooters WaterfrontFull-time Sous ChefFort Lauderdale, Florida$60,000–$70,000Job Overview: The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that delivers high quality, great tasting food; proper food safety and sanitation procedures, and profitability. Must be able to effectively supervise and motivate assigned direct reports in a kitchen setting; possess a positive attitude, work well with others, be trustworthy, especially in confidential matters and be well organized and efficient.
Sous Chef La Traila BarbecueSous ChefSouth Miami, Florida$60,000–$70,000This role is about being in the kitchen — working the line, managing the smoke, breaking down proteins, and helping build something that lasts. Were looking for a hands-on Sous Chef who understands fire, respects the craft, and takes pride in doing things the right way.
Food & Nutritional Services Supervisor Catholic Health ServicesFood & Nutritional Services SupervisorLauderdale Lakes, FLPartners collaboratively with the System Director, Food & Nutrition and System Clinician to drive positive results and achieve all targets; develops and implements effective cost reduction plans and implementation processes that support System goals, objectives, strategies, policies, and procedures while cultivating service/product quality and superior customer satisfaction. Develops and administers Culinary Quality Evaluations which ensures food safety and sanitation practices are monitored, quality control measures are followed and reviews Customer Satisfaction Survey scores for discrepancies and ways to improve Food & Nutrition Services.
System Director Of Dining Services - Florence, SC Compass Group USA IncSystem Director Of Dining Services - Florence, SCHialeah, FL$100,000–$115,000 / yearManages all foodservice-related activities, including patient care, non-patient care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all hospital-related activities at all sites. The System Director of Dining Services is a key leadership position directly responsible for the successful operation of multiple Food & Nutrition Services in more than one Acute Care Hospital in a given geography.
NewRegional Director Of Operations - Northern New England Compass Group USA IncRegional Director Of Operations - Northern New EnglandMiami, FL$130,000–$140,000 / yearProvide both positive and negative feedback to department, team or individual staff members, identifying areas for improvement and implementing training programs, as needed, through onsite meetings, virtual meetings, telephone calls, one on one coaching. In this hands-on leadership role, you must have the ability to travel to regional communities to provide ongoing training and support to unit food and beverage leadership teams, quality assurance, and to identify areas of opportunity.
Line Cook Guest ServicesLine CookNorth Miami, FloridaGuest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States.
Food & Beverage Supervisor Legends GlobalFood & Beverage SupervisorPembroke Pines, 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 supervises banquet servers, concession/counter workers, and other employees, assists with scheduling and staffing, supports event operations, and helps ensure excellent guest service and smooth daily operations.
Cook Crew Life at SeaCookMiami, FloridaFood handling and preparation as per the company menu cycle and under the supervision of the designated Sous/Executive Chef. - Organize and prepare mise en place.
Food & Beverage Supervisor LegendsFood & Beverage SupervisorPembroke Pines, FLOur 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 supervises banquet servers, concession/counter workers, and other employees, assists with scheduling and staffing, supports event operations, and helps ensure excellent guest service and smooth daily operations.
Sushi Cook Major Food BrandSushi CookMiami, FloridaFrom a small, intimate restaurant located in Little Italy, MFG has evolved into a hospitality powerhouse, creating some of New York City's most popular and iconic restaurants within the short span of eight years, garnering national and international attention along the way for its unique style and culinary prowess. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Dishwasher Steward Sheraton Suites Fort Lauderdale WestDishwasher StewardPlantation, FloridaA career as a dishwasher/steward can lead to opportunities in various roles within the hospitality industry, such as line cook, prep cook, or even kitchen management positions. Your daily tasks will include washing dishes, maintaining kitchen cleanliness, and assisting with basic food preparation as needed.
Lead Bartender TroonLead BartenderDavie, FloridaThe Lead Bartender is responsible for delivering exceptional bar service to members and guests while supporting the daily execution of beverage operations across the clubhouse, events, and pool service. This role sets the tone for hospitality behind the bar, maintains beverage quality and consistency, assists with training and scheduling, and supports beverage cost controls.
Line Cook Renaissance Fort Lauderdale Marina HotelLine CookFort Lauderdale, FLRequires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs.