Marlin Bar Sous Chef Tommy Bahama GroupMarlin Bar Sous ChefDania Beach, FLThrough hands on approach, develop and promote learning, nurturing environment for all restaurant Team Members that focuses on proper cooking techniques, knife skills, time management and accountability to ensure culinary, sales, and service success. Safely Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools provided to complete work.
Sous Chef La Pecora BiancaSous ChefMiami, FLJust as La Pecora Bianca has grown in New York we are looking for hospitality leaders with large volume and or Multi Unit experience looking to help grow our brand within the great Florida market starting with our Miami opening. This position will be responsible for all aspects of managing and leading all kitchen personnel, ordering, food and labor cost management, creating relationships with vendors and local farmers, collaborating on menu creation and daily specials, and expediting.
Chef de Cuisine Grove Bay Hospitality GroupChef de CuisineCoral Gables, FloridaGrove 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.
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.
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.
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]".
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.
Head Chef Prime GoupHead 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]".
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.
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 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.
Executive Chef - P Hospitality Ember & VineExecutive Chef - P HospitalityCoral Springs, FLFull timeReporting to Hospitality / Ownership and working closely with the General Manager, the Chef is responsible for menu development, food and labor cost management, kitchen staffing and training, food safety, and the overall quality and consistency of everything that leaves the kitchen. The team operates and develops restaurants across South Florida, including Prezzo, Amante’s, Corvina Seafood Grill, Eddie & Vinny's, Dear Olivia, and the exciting new Ember & Vine.
Executive Chef Confidential - RestaurantExecutive ChefWeston, FLFull timeGood understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS).Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant. Established restaurant in Weston, a high-energy, elegant Italian restaurant, is looking for a strong, practical experience Executive Chef to run the day-to-day operations.
NewItalian Restaurant Signature Dining Chef Seminole Hard Rock Support ServicesItalian Restaurant Signature Dining ChefCoconut Creek, FloridaIdentify and define business needs and implement solutions which result in beneficial changes in the operation of the restaurant, improvement in the restaurants impact or interaction with customers, improvement in the restaurant’s ability to reduce or contain costs or generate revenue. Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
Italian Restaurant Signature Dining Chef Seminole Casino Coconut CreekItalian Restaurant Signature Dining ChefCoconut Creek, FloridaIdentify and define business needs and implement solutions which result in beneficial changes in the operation of the restaurant, improvement in the restaurants impact or interaction with customers, improvement in the restaurant’s ability to reduce or contain costs or generate revenue. Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
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).
Chef de Partie – La Terrazza Nicabanos Upscale Nightlife Restaurant NicabanosChef de Partie – La Terrazza Nicabanos Upscale Nightlife RestaurantMIAMI BEACH, FLChef 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.
Executive Chef FirstService CorpExecutive ChefSunny Isles, FL$90,000–$120,000 / yearJob Overview: The 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 (Lebanese & Mediterranean Cuisine – Luxury Dining) NicabanosExecutive Chef (Lebanese & Mediterranean Cuisine – Luxury Dining)MIAMI BEACH, FLThe ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. 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.