CHEF DE CUISINE FOOD & BEVERAGE OUTLETS - TOWNCENTER Fisher Island Club IncCHEF DE CUISINE FOOD & BEVERAGE OUTLETS - TOWNCENTERFLOur 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. 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.
Sous Chef Landry's IncSous ChefFort Lauderdale, FLBenefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE. Ideally located near Fort Lauderdale's renowned beaches, luxury hotels, vibrant nightlife, and thriving business district, our restaurant offers guests an elevated steakhouse experience defined by impeccable service, award-winning cuisine, and unforgettable hospitality.
SOUS CHEF (FULL TIME) Compass Group North AmericaSOUS CHEF (FULL TIME)Miami, FL$20–$25 / hourFull-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
Supervisor Chef-Sous Chef, Dietary, FT,VARIES Baptist Health South Florida IncSupervisor Chef-Sous Chef, Dietary, FT,VARIESMiami, FL$21.56–$28.03 / hourOur approach is rooted in a "grow our own" philosophy, designed to help our team members build meaningful, long-term careers with us, supported by benefits that make a real difference, including: Career growth and development opportunities, with clear pathways and ongoing support. Baptist Health is the region''s largest not-for-profit healthcare organization, with 12 hospitals, over 29,000 employees, 4,500 physicians and 200 outpatient centers, urgent care facilities and physician practices across Miami-Dade, Monroe, Broward and Palm Beach counties.
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.
Senior Sous Chef Marriott International IncSenior Sous Chefbal harbour, FLUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Sous Chef Marriott International IncSous Chefbal harbour, FLUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Asian Cuisine Chef Prime GoupAsian Cuisine ChefMiami, FLMenu 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 Woodfield Boca RatonSous ChefBoca Raton, FLOur resort offers five dining venues, each with a varied and unique dining experience to suit our members ranging from casual poolside bites to elaborate buffets and elegant dinners. We are seeking a Culinary Professional who possesses strong culinary and managerial skills within a luxury high-volume resort or high-end restaurant environment.
Sous Chef Mastro's Ocean ClubSous ChefMiami, Florida$78,000–$85,000 / yearFull timeMastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.
FWC MIA - Pastry Chef Do & Co AktiengesellschaftFWC MIA - Pastry ChefMiami, FLCertificate in culinary arts, pastry-making, baking or relevant field Amount of Time Vision Demands Required None Under 1/3 1/3 to 2/3 Over 2/3 No special vision requirements Physical Activities Stand X Close vision (clear vision at 20 inches or less) X Walk X Distance vision (clear vision at 20 feet or more) X Sit X Color vision (ability to identify and distinguish colors) X Use hands to finder, handle, load, or feed X Peripheral vision X Reach with hands and arms X Depth perception Climb or balance X Ability to adjust focus Stoop, kneel, crouch, or crawl X Talk X Noise Level Exposure Hear X Very quiet Taste X Quiet Smell X Moderate X Weight and Force Demands Up to 10 pounds X Loud Up to 25 pounds X Very Loud Up to 50 pounds X Up to 100 pounds X More than 100 pounds X Mental Functions Compare X Analyze X Communicate X Copy X Coordinate X Instruct X Compute X Synthesize X Evaluate X Interpersonal Skills X Compile X Negotiate X Work Environment Wet or humid conditions (non-weather) X Work near moving mechanical parts X Work in high, precarious places X Fumes or airborne particles X Toxic or caustic chemicals X Outdoor weather conditions X Extreme cold (non-weather) X Extreme heat (non-weather) X Risk of electrical shock X Work with explosives X Risk of radiation X Vibration X Acknowledgment I have received, reviewed and fully understand the job description. Proactivity and self-organization Capable to work independently as well as in a team environment Excellent planning and coordination skills Team leader qualities and outstanding communication skills Dedication and attention to detail with regards to customer service Solution seeker and effective decision maker Hands-on in order to make sure all flights kitchen ready times are completed The ability to manage quickly to overcome any deficiencies in the transportation department Proficient computer skills (Particularly Microsoft Word, Excel, Outlook, etc.) Flexibility (different shifts - day, night, weekends, holidays) Education & Experience Minimum of 3 year of experience in Pastry/ Bakery preferably with large production volume managing a team of at least 3 members.
Supervisor Chef-Sous Chef, Dietary, Ft,Varies Baptist Health South FloridaSupervisor Chef-Sous Chef, Dietary, Ft,VariesMiami, FL$21.56–$28.03 / hourThe Supv Food Services/Chef is responsible for embracing Baptist Health's mission of improving the health and well-being of individuals in the communities we serve by providing high-quality, well-balanced, cost-effective meals. Three (3) to five (5) years of progressive culinary/kitchen management experience in quality food production preferred.
FWC MIA - Pastry Chef DO & CO AGFWC MIA - Pastry ChefMiami, FLIn 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 DO&CO. Demonstrate creative baking techniques such as prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing and decorating.
FWC MIA - Chef Do & Co AktiengesellschaftFWC MIA - ChefMiami, FLAmount of Time Vision Demands Required None Under 1/3 1/3 to 2/3 Over 2/3 No special vision requirements Physical Activities Stand X Close vision (clear vision at 20 inches or less) X Walk X Distance vision (clear vision at 20 feet or more) X Sit X Color vision (ability to identify and distinguish colors) X Use hands to finder, handle, load, or feed X Peripheral vision X Reach with hands and arms X Depth perception X Climb or balance X Ability to adjust focus X Stoop, kneel, crouch, or crawl X Talk X Noise Level Exposure Hear X Very quiet Taste X Quiet Smell X Moderate X Weight and Force Demands Up to 10 pounds X Loud Up to 25 pounds X Very Loud Up to 50 pounds X Up to 100 pounds X More than 100 pounds X Mental Functions Compare X Analyze X Communicate X Copy X Coordinate X Instruct X Compute X Synthesize X Evaluate X Interpersonal Skills X Compile X Negotiate X Work Environment Wet or humid conditions (non-weather) X Work near moving mechanical parts X Work in high, precarious places X Fumes or airborne particles X Toxic or caustic chemicals X Outdoor weather conditions X Extreme cold (non-weather) X Extreme heat (non-weather) X Risk of electrical shock X Work with explosives X Risk of radiation X Vibration X Acknowledgment I have received, reviewed and fully understand the job description. Candidates must be service-oriented, collaborative, creative HACCP knowledge Excellent attention to detail Ability to deal with heavy workload Self-organized and capable to work independently as well as in a team Ability to accurately monitor wastage Flexibility (different shifts - night, weekends, holidays) Education & Experience Culinary Education Minimum of 3 years of cooking experience with 1 year of supervisory role.
Sous Chef Morton's The SteakhouseSous ChefFort Lauderdale, FloridaFull timeIdeally located near Fort Lauderdale’s renownedbeaches,luxuryhotels,vibrantnightlife,andthrivingbusinessdistrict,ourrestaurantoffersguestsanelevatedsteakhouseexperiencedefinedbyimpeccableservice,award-winningcuisine,andunforgettablehospitality. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
FWC MIA - Chef DO & CO AGFWC MIA - ChefMiami, FL45 % Supervise the daily production of fresh high quality foods served to hundreds of international airline guests as well as supply-chain systems: control timing of the food production flow and oversee the processing to avoid delays and lapses. 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 DO&CO.
Sous Chef Major Food GroupSous ChefMiami Beach, FL$75,000–$80,000 / yearThe New York Times probably put it best: "It is a fancy red-sauce joint as directed by Quentin Tarantino, bringing back the punch-in-the-guts thrills of a genre that everybody else sees as uncultured and a little embarrassing, while exposing the sophistication that was always lurking there. The restaurant pays homage to the essence of the great Italian-American restaurants of mid-20th century in New York, where delicious, exceptionally well-prepared food was served in settings that were simultaneously elegant, comfortable and unpretentious.
Sous Chef - Banquets Pier Sixty SixSous Chef - BanquetsFort 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.
Mansions Chef de Partie Mansions at AcqualinaMansions Chef de PartieSunny Isles Beach, FLTo participate in our commitment to sustainability you are to engage in eco-conscious initiatives, and lead by example, contributing to our mission of fostering a greener future as we embrace the perspective that at Acqualina, we are not just a team; we are stewards of the environment and champions of sustainability. Internal: Staff in Kitchen, Stewarding, F&B, Purchasing Department, Storeroom, Engineering, Sales, Accounting, Housekeeping and Executive Committee Members.
Demi Chef De Partie Crew Life at SeaDemi Chef De PartieMiami, FloridaCollaborate with other departments, such as dining room and room service, to ensure smooth operation and exceptional guest service. Requirements: - Minimum of 2 years of experience in a similar role, preferably in a high-end restaurant or hotel.