Chef de partie jobs in Miami, FloridaCreate job alerts

Job Description JOB DESCRIPTION The Pastry Chef de Partie is responsible for preparing and executing pastry and dessert items in accordance with GAIA’s culinary standards. This role supports the Pastry Chef by performing advanced preparation tasks, maintaining consistency in dessert production, and ensuring all pastry items meet quality, hygiene, and presentation requirements. The Pastry Chef de Partie contributes to efficient pastry operations by maintaining organized workstations and supporting smooth kitchen service. RESPONSIBILITIES Essential Functions • Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards., • Execute daily prep tasks including washing, chopping, portioning, and measuring ingredients., • Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately., • Assist with receiving, storing, and rotating deliveries in accordance with company guidelines., • Maintain a clean, organized, and sanitary workstation at all times., • Wear the correct uniform consistently, maintaining a professional and hygienic appearance., • Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives., • Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures., • Conduct and document temperature checks at required intervals (minimum five times per day)., • Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety., • Participate actively in scheduled opening and closing procedures. Additional Responsibilities • Assist in developing new menu items, testing recipes, and ensuring consistency during service., • Support kitchen leadership with inventories and stock-level management., • Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen., • Assist other stations when needed to maintain uninterrupted service flow., • Perform other duties as assigned by management in alignment with business needs and culinary development. PERSONAL COMPETENCIES • Strong culinary passion and commitment to delivering high standards in food preparation and presentation., • Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment., • Excellent teamwork and communication skills with a proactive and respectful attitude., • High attention to detail and strict adherence to safety, sanitation, and quality standards., • Professional demeanor with a willingness to continuously learn and develop skills. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certification in Culinary Arts, or equivalent professional experience preferred., • Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality., • Strong understanding of food safety, handling procedures, and kitchen sanitation., • Effective communication skills in English; additional languages are a plus., • Ability to perform all essential functions accurately, efficiently, and safely. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds., • Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely., • Ability to work in a hot, humid environment and handle temperature fluctuations., • Must be able to communicate clearly and effectively with team members and supervisors. Working Conditions • Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas., • May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery., • Work involves exposure to moderate noise levels typical of a professional kitchen., • Flexible schedule required, including evenings, weekends, and holidays, based on business demands. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. Read and Accepted By: Chef De Partie (Line Cook) I understand and agree to the Duties and responsibilities as outlined in the Job Description. If at any point I am unable to perform the job description, I will notify Human Resources.

Job DescriptionChef 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. We are seeking a skilled Chef de Partie to join our opening team and support our culinary operations. Responsibilities • Execute dishes according to Chef de Partie’s recipes, standards, and presentation guidelines, • Maintain organization, cleanliness, and prep quality within your station, • Assist with receiving, storing, and rotating products, • Support the Sous Chef and Corporate Chef during prep and service, • Ensure adherence to food safety and sanitation standards, • Communicate effectively with the BOH teamRequirements, • 3-4 years of kitchen experience, • Upscale dining background preferred, • Strong knife skills and culinary technique, • Dependable, organized, and calm under pressureCompensation & Benefits, • Competitive pay, • Growth opportunities, • Employee meals, • PTO eligibility Powered by JazzHR OTA9fN69VI

Job DescriptionAt the Tambourine Room by Tristan Brandt, we believe that every dish tells a story. Our culinary legacy, punctuated with a Michelin Star, is a testament to our unwavering dedication to the art of gastronomy. We are in search of a talented and passionate individual who shares our commitment to culinary excellence and innovation. This isn't just a job; it's an invitation to contribute to a narrative of flavor, technique, and artistry. If you're ready to immerse yourself in a world where every ingredient has purpose and every meal is a masterpiece, we welcome you to apply. Elevate your culinary journey with us, and let's craft unforgettable dining experiences together. This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed. • Job Summary Responsible for the preparation and execution of any recipes assigned by supervisors. Responsible for maintaining the quality of all products & equipment as well as practicing proper food safety procedures. • Essential Job Functions, • Adheres to Carillon standards for guest service., • Follows the exact recipes & standards set by the Executive Pastry Chef/Chef de Cuisine., • Checking the mise-en-place needed for the day., • Assist in developing and implementing new recipes and menus., • Oversee the department operation as a support to the Chef de Cuisine/Executive Pastry Chef., • Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls., • Advise the Chef de Cuisine/Executive Pastry Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen., • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation., • To maintain control of the standards for purchasing and receiving items., • Work closely with the stewarding to establish and maintain control of the standards for purchasing and receiving items., • To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers., • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained., • Responsible for control of equipment and scheduling maintenance as required., • Education, Experience and Skill Requirements, • Prior pastry assistant/CDP experience of 1-3 years, preferably in a Michelin rated establishment., • Diploma or Degree in Culinary Arts and or Pastry preferred., • Excellent organizational skills., • Clear, positive, energetic communication skills., • Short term (3-6 months), long term (1-2 years) & career (2 years onward) growth & accomplishment goals., • Food Handlers Certification required. Carillon MIami Wellness Resort is an equal opportunity employer.

Job Description Job Title: Chef de Partie Department: Food & Beverage Reports To: Executive Chef FLSA Status: Non - Exempt SUMMARY: The 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. RESPONSIBILITIES: • Prepare and arrange food according to established recipes, nutrition philosophy, and quality of presentation., • Set up the station and gather all supplies needed to prepare the menu for service., • Prepare meat, seafood, vegetables, and cold food items as required for the line as well as for special functions., • Prepare sauces and accompanying garnishes for the assigned station., • Continually updates knowledge of recipes, food preparation, and food presentation., • Lead sanitation efforts and participate throughout the day and at the end of shifts., • Control the quality and consistency of all food., • Control waste of food products and labor., • Coordinate with the Executive Chef and the Sous Chef to develop and cost menu items and specials, including station prep sheets., • Assist in the development of staff training manuals and memos., • Apply extensive food knowledge and specialized cooking skills that are required for daily tasks., • Communicate with the Executive Chef on production status for the next day before completing the shift., • Store and handle food properly, following Health Department requirements., • Use food preparation equipment according to manufacturer’s instructions., • Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately., • Return soiled food preparation utensils and other small ware items to the proper areas., • Cover, date, and properly store all leftovers and food prep items., • Notify Executive Chef/Sous Chef in advance of expected shortages., • Ensure all storage areas are neat, and all products are stored properly., • Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping., • Assist in completing weekly cleaning and maintenance duties., • Observe guidelines related to the maintenance of safe working conditions in the kitchen., • Maintain a neat professional appearance and always observe personal cleanliness rules., • Assist with other duties and responsibilities as instructed by the Executive Chef or the Sous Chef. QUALIFICATIONS: • 3 years of experience in Italian cuisine., • Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner), • Must have a passion for quality food and cooking and experience with Italian cooking techniques., • Knowledge of classical and present cooking procedures, • Good knife-handling skills, • Ability to work at various stations - sauté, grill, sauces, pantry, and expediting., • Able to perform basic mathematical calculations., • Knowledge of health department regulations; food sanitation certificate a plus, • Flexibility to work in shifts, including weekends, evenings, and holidays., • Understanding of hygiene and food safety rules., • Friendly, responsible, and punctual., • Customer Services Oriented., • Excellent communication skills., • Ability to multi-task., • Attention to detail, cleanliness, and safety., • Creative, innovative thinking. EDUCATION: • High School Diploma, GED or College Degree. LANGUAGE SKILLS: • Excellent verbal communication skills in English and Spanish (preferred). REASONING ABILITY: • Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners., • Ability to work well under pressure and respond quickly and effectively to emergencies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. • Manual dexterity., • Standing for extended periods, lifting, and carrying heavy items., • Fine motor skills., • Sense of smell and taste., • Stress management., • Physical agility. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. 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. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Job Description JOB DESCRIPTION The Demi Chef de Partie/ Junior Line Cook supports the Chef de Partie in preparing, cooking, and presenting dishes in accordance with GAIA’s culinary standards. This role assists in maintaining consistency in quality, portioning, and presentation while upholding a clean, organized, and efficient kitchen environment. The Demi Chef de Partie contributes to daily operations, assumes responsibility for the section in the Chef de Partie's absence, and ensures all food safety and hygiene protocols are followed at all times. RESPONSIBILITIES Essential Functions • Assist the Chef de Partie with daily mise en place, preparation, and service within the assigned section., • Cook menu items according to GAIA’s recipes, portion guidelines, and presentation standards., • Follow instructions from senior chefs and execute all tasks accurately, efficiently, and consistently., • Complete daily checklists related to mise en place, storage, cleanliness, and section readiness., • Participate in stock rotation and submit daily requisitions as approved by the Sous Chef or Head Chef., • Maintain correct labeling, dating, and storage of all food items in compliance with HACCP and company standards., • Ensure cleanliness, organization, and sanitation within the assigned work area at all times., • Report equipment malfunctions or maintenance needs promptly to management., • Communicate effectively with other shifts to ensure smooth handovers and uninterrupted operations., • Take responsibility for the station in the absence of the Chef de Partie., • Attend daily briefings and meetings as required. Additional Responsibilities • Support the training and mentoring of junior cooks and apprentices as directed., • Contribute to menu development, tastings, and recipe trials when requested., • Assist with inventory counts and support cost-control efforts by reducing waste., • Provide support to other kitchen sections when business needs require flexibility., • Perform other duties as assigned to support efficient kitchen operations and guest satisfaction. PERSONAL COMPETENCIES • Strong sense of teamwork, responsibility, and professionalism., • Ability to remain organized and composed in a fast-paced kitchen environment., • High attention to detail and commitment to maintaining quality and consistency., • Positive attitude and willingness to learn under the guidance of senior chefs., • Adherence to safety, hygiene, and company standards at all times. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certificate in Culinary Arts or equivalent practical experience preferred., • Minimum of one (1) year of relevant experience in a professional kitchen, preferably fine dining or luxury hospitality., • Strong knowledge of basic cooking methods, knife handling, and kitchen safety practices., • Ability to read, write, and communicate effectively in English; additional languages are a plus., • Good communication and time management skills. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, reach, kneel, push, pull, lift, or carry items weighing up to 25 pounds., • Manual dexterity and fine motor skills required for knife work and operating kitchen equipment., • Must be able to work in environments with varying temperatures, including hot kitchens and cold storage., • Must have clear vision, hearing, and speech to communicate effectively with team members. Physical Requirements • Fast-paced, high-pressure kitchen environment with exposure to heat, humidity, open flames, and sharp tools., • Work may include exposure to cleaning chemicals, food allergens, and noise typical of a professional kitchen., • Schedule requires flexibility, including evenings, weekends, and holidays based on business needs.Indoor work environment with occasional movement between temperature-controlled and non-controlled areas The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job DescriptionMika Coral Gables, a premier dining destination led by renowned Chef Michael White, is seeking a talented and dedicated Chef de Partie to join our team. We pride ourselves on delivering a world-class culinary experience with a focus on exceptional quality, creativity, and precision. In this role, you'll take charge of your section with skill and creativity, playing a key part in maintaining the outstanding culinary standards that set our restaurant apart. If you’re dedicated to your craft, thrive under pressure, and are excited to grow within a dynamic kitchen environment, we’d love to hear from you. Key Responsibilities: • Food Preparation: Take full ownership of your section, ensuring every dish meets Chef Michael White's recipes and techniques., • Collaboration: Work closely with the culinary team to develop and elevate menu offerings with creativity and consistency. Support and guide junior kitchen staff, fostering a collaborative and efficient team dynamic., • Cooking & Plating: Prepare and cook food to order, ensuring dishes meet the restaurant’s high standards of quality, taste, and presentation., • Station Management: Maintain a clean, organized, and compliant work environment, following all health and safety regulations., • Inventory Control: Monitor stock levels, assist with ordering, and help manage ingredient quality and freshness., • Adaptability: Contribute to ongoing menu innovation and process improvements.What We’re Looking For:, • Previous experience as a Chef de Partie (or similar role) in a high-caliber restaurant or hotel., • Solid knowledge of diverse cooking methods, ingredients, and cuisines., • High attention to detail and unwavering commitment to delivering excellence on every plate., • Ability to perform under pressure in a fast-paced, team-oriented kitchen., • Flexibility with work schedule, including evenings, weekends, and holidays., • Strong communication skills., • Culinary degree or formal training is a plus but not required.Why Mika Coral Gables?, • Be part of an innovative and respected culinary team led by Chef Michael White., • Opportunity for growth and advancement within the restaurant., • Competitive pay and benefits package., • A dynamic and supportive work environment focused on excellence.If you are passionate about fine dining and eager to contribute to an exciting culinary journey, we would love to hear from you! Apply today to join the Mika Coral Gables team and elevate your career in the culinary arts. Powered by JazzHR GdGjksgISo

Job Description J O B T I T L E SENIOR CHEF DE PARTIE / SENIOR LINE COOK D E P A R T M E N T BACK OF THE HOUSE R E P O R T S T O HEAD CHEF JOB DESCRIPTION The Senior Chef de Partie (Senior Line Cook) is an advanced culinary role responsible for leading a designated station, ensuring consistent execution of GAIA’s culinary standards, and supporting the smooth flow of service. This position requires strong technical cooking skills, excellent organization, and the ability to train and guide junior kitchen staff. The Senior CDP contributes to menu execution, quality control, prep oversight, and communication across the brigade, acting as a key support to the Sous Chef and Chef de Partie team. RESPONSIBILITIES Essential Functions • Essential Functions, • Lead assigned station(s) during service, ensuring all dishes are prepared and presented according to GAIA’s standards., • Train, mentor, and guide Commis Chefs (Prep Cooks) and Demi Chefs de Partie (Senior Prep Cooks)., • Maintain high-level organization and mise en place, ensuring readiness for service at all times., • Assist Sous Chef in coordinating workflow and delegating tasks to ensure timely service., • Execute complex cooking techniques and support consistency across all food items., • Ensure proper labeling, rotation, storage, and handling of products according to food safety requirements., • Conduct regular quality checks to ensure flavor, portioning, and presentation consistency., • Monitor station par levels, prep needs, and stock requirements; communicate shortages promptly., • Support the Sous Chef in enforcing hygiene, sanitation, and safety procedures throughout the kitchen., • Assist in daily briefing and communication regarding menu changes or specials. Additional Responsibilities • Participate in menu testing, recipe development, and implementation of new dishes., • Assist with weekly inventory and contribute to cost-control efforts by reducing waste and ensuring accurate portioning., • Help oversee equipment maintenance, reporting issues promptly., • Support other stations during high volume or staff shortages., • Uphold GAIA’s values of quality, professionalism, and teamwork., • Perform additional duties as assigned by the Sous Chef or Head Chef. PERSONAL COMPETENCIES • Strong leadership abilities with the confidence to guide junior staff., • Excellent communication and teamwork skills., • Highly developed culinary skills and attention to detail., • Ability to remain calm and effective in a high-pressure environment., • Strong sense of responsibility, reliability, and accountability., • Commitment to ongoing learning and maintaining GAIA’s culinary standards. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Minimum of three (3) years culinary experience in fine dining or upscale cuisine., • Prior experience running a station independently; leadership experience preferred., • Advanced knowledge of cooking techniques, kitchen equipment, and HACCP procedures., • Ability to troubleshoot during service and maintain organization under pressure., • Culinary diploma preferred but not required., • English communication required; additional languages a plus. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Ability to stand and work for 8–10 hours per shift., • Frequent bending, lifting, and carrying up to 30–40 pounds., • Manual dexterity for knife work and intricate plating., • Ability to work in hot, fast-paced environments. Work Environment • Professional kitchen setting with exposure to heat, cold storage, sharp tools, and machinery., • Moderate to high noise levels during service., • Flexible schedule, including evenings, weekends, and holidays. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description JOB DESCRIPTION The Chef de Partie / Line Cook is responsible for preparing, cooking, and presenting high-quality dishes in accordance with GAIA’s culinary standards. This role ensures consistency in taste, presentation, hygiene, and safety across all kitchen operations. The Chef de Partie also supports the Sous Chef and Head Chef in supervising and mentoring junior kitchen staff, contributing to efficient service flow, strong teamwork, and achievement of financial and operational goals. RESPONSIBILITIES Essential Functions • Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards., • Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately., • Assist with receiving, storing, and rotating deliveries in accordance with company guidelines., • Maintain a clean, organized, and sanitary workstation at all times., • Wear the correct uniform consistently, maintaining a professional and hygienic appearance., • Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives., • Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures., • Conduct and document temperature checks at required intervals (minimum five times per day)., • Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety., • Participate actively in scheduled opening and closing procedures. Additional Responsibilities • Assist in developing new menu items, testing recipes, and ensuring consistency during service., • Support kitchen leadership with inventories and stock-level management., • Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen., • Assist other stations when needed to maintain uninterrupted service flow., • Perform other duties as assigned by management in alignment with business needs and culinary development. PERSONAL COMPETENCIES • Strong culinary passion and commitment to delivering high standards in food preparation and presentation., • Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment., • Excellent teamwork and communication skills with a proactive and respectful attitude., • High attention to detail and strict adherence to safety, sanitation, and quality standards., • Professional demeanor with a willingness to continuously learn and develop skills. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certification in Culinary Arts, or equivalent professional experience preferred., • Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality., • Strong understanding of food safety, handling procedures, and kitchen sanitation., • Effective communication skills in English; additional languages are a plus., • Ability to perform all essential functions accurately, efficiently, and safely. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds., • Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely., • Ability to work in a hot, humid environment and handle temperature fluctuations., • Must be able to communicate clearly and effectively with team members and supervisors. Working Conditions • Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas., • May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery., • Work involves exposure to moderate noise levels typical of a professional kitchen., • Flexible schedule required, including evenings, weekends, and holidays, based on business demands. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job DescriptionCompany Description We are looking for a Chef de Partie to join the famed Delano Miami Beach. Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Job Description JOB OVERVIEW: Under the general guidance of the Chef de Cuisine, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications. YOUR KEY RESPONSIBILITIES: • Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production., • Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation., • Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines., • Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen., • Supervise and train kitchen staff, fostering a collaborative and productive work environment., • Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders., • Handle guest feedback and concerns regarding food quality or service, addressing issues promptly., • Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards., • Participate in staff evaluations, providing constructive feedback to encourage professional growth., • Manage kitchen equipment and ensure proper maintenance and cleanliness., • Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards., • We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description We are currently seeking a dedicated and energetic Sushi Chef de Partie to join our esteemed kitchen team. As a Sushi Chef de Partie, you will play a central role in the preparation and execution of high-quality sushi dishes, contributing to the diversity and excellence of our menu. If you have a passion for Japanese cuisine, a keen understanding of sushi techniques, and are committed to culinary excellence, we invite you to showcase your skills at our restaurant. KEY RESPONSIBILITES • Prepare and present a variety of sushi dishes in accordance with established recipes., • Collaborate with the culinary team to ensure the highest standards of food quality and presentation., • Maintain a clean and organized sushi station, adhering to food safety and sanitation standards., • Assist in inventory management, ordering, and maintaining quality control of sushi ingredients., • Mentor and train junior kitchen staff, contributing to the development of a cohesive culinary team., • Actively participate in menu development, bringing forward ideas for continuous improvement. REQUIREMENTS • Proven experience as a Sushi Chef de Partie or in a similar role in a high-end restaurant or luxury establishment., • Strong understanding of various sushi techniques and Japanese cuisine., • Attention to detail and a commitment to maintaining high-quality culinary standards., • Ability to thrive in a fast-paced kitchen environment. PHYSICAL ABILITIES • Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds., • Ability to move safely in uneven terrain or in confined spaces., • Remain in stationary position for 8 or more hours throughout work shift, • Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality., • Requires manual dexterity to use and operate all necessary equipment. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Job Description Job Summary Responsible for preparing guest food and maintaining kitchen sanitation to Board of Health Standards. Essential Job Functions • Responsible for all line cooks during service., • Responsible for maintaining high food quality., • Monitors all food served relative to appearance, temperature, sanitation and quality standards, and portion control., • Assess designated station and if needed, bring up to par., • Assist with other stations and duties to ensure entire team is up to par., • Follow all recipes, as specified., • Responsible for assembly of recipes in a manner consistent with established procedures., • Assure that each dish that goes out is prepared to Carillon hotel Miami Wellness Resort standards., • Follow Carillon hotel Miami Wellness Resort Sanitary Guidelines in order to maintain the highest possible rating from the Health Department on a regular basis., • Responsible for restocking designated station for each meal period and for the next cook., • Understand and study Carillon hotel Miami Wellness Resort nutrition philosophy, menu ingredients, as well as the Ranch’s overall operation, philosophy, activities and services in order to better answer guest and/or server questions., • Perform clean-up duties during and after each shift to ensure the kitchen is presentable to guests; prepare and set up for next day., • Notify supervisor of any potential problems or shortages., • Adhere to Carillon hotel Miami Wellness Resort standards for guest service., • Refer guest problems or complaints to supervisor according to Carillon hotel Miami Wellness Resort guest problem resolution policy., • Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately., • Assist with covering any stations or duties as needed., • Perform other job-related duties as directed. Education, Experience and Skill Requirements • Preferred three or more years experience with food preparation preferably in the local market within a luxury hospitality setting., • Good guest service skills., • Good verbal and written communication skills., • Strong organizational skills and attention to detail., • Maintain a cheerful, positive attitude when working with a variety of people in stressful situations, • Ability to work as a team player or independently as assigned., • Ability to work any station at any time as needed., • Food sanitation certificate required, • Maintain a neat and clean appearance., • Ability to handle stressful situations and be able to prevent and/or handle emergency situations., • Must be able to read, write and speak English.

Job Description POSITION PURPOSE: Responsible for the administration of the entire kitchen area in the absence of the Chef and/or Sous Chef. Assist and support kitchen staff as needed. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Preparation of fish and meats., • Oversee preparation of food in all areas during assigned shift., • Communicate any challenges to Chef/Sous Chef., • Set up Daily Specials and Happy Hour Food according to schedule and spaces., • Assists in providing a safe working environment., • Assists Chef/Sous Chef in overseeing cleanliness and sanitation., • Visually check food quality., • Prepare staff schedules with guidance of Chef/Sous Chef., • Assist with outlet food ordering, • Verify that prepared food meets requirements for quality and quantity., • Ensure compliance with federal, state, local and company health, safety, sanitation standards, • Clean food preparation areas, cooking surfaces, and utensils., • Responsible for all aspects of quality control, supervision and production for their area. SUPPORTIVE FUNCTIONS: 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 the company. • Other duties as assigned by Chef/Sous Chef. PHYSICAL REQUIREMENTS: Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Frequent Standing Constant Crouching/Bending/Stooping Constant Reaching Constant Grasping Constant Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Taste Occasional Lifting/carrying (#50 lbs) Occasional Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Doral Golf Resort & Spa from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. ORGANIZATIONAL RELATIONSHIPS: Positions directly reporting to this position (titles): • None SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Ability to perform all hourly kitchen staffs’ essential functions., • Must be able to read, write, speak and understand English., • Must be able to grasp, carry and or lift supplies weighing up to 50 lbs., • Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils., • Must be able to operate all kitchen equipment including but not limited to, slicer, mixer, blender, stoves, oven, broiler, etc., • Must have intermediate mathematical skills., • Must be able to perform duties in a confined work space, standing for long periods of time and in extreme temperatures., • Must be able to make quick and accurate decisions sometimes under stress., • Must have a full use of senses of hearing, taste, smell, touch and sight in order to perform the essential functions of this position. QUALIFICATION STANDARDS: EDUCATION: High School Diploma or equivalent required. Culinary degree or equivalent experience in hotel or restaurant. EXPERIENCE: Minimum three years of experience as a cook. Minimum two years of experience in a similar environment. Minimum of 2 years supervisory experience in the culinary department LICENSES OR CERTIFICATES: ServSafe Certified preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability preferred. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

KEY RESPONSIBILITIES \n • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct \n reports. \n • Must have excellent food knowledge and a full understanding of culinary terms. \n • Must be able to read, understand, follow, and prepare company recipes by maintaining \n the quality and consistency in taste according to the instructions provided by the \n corporate office. \n • Must be proficient in completing tasks, work efficiently and productively. \n • Must be able to work in any section of a kitchen. \n • Coordinate and supervise all team members assigned to their section, assign and \n delegate tasks accordingly. \n • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. \n • Responsible for follow-through on any request within the area of responsibility received \n from the direct supervisor or manager on duty; this may include show plates, food \n samples and random food tastings. \n • Control production levels and recommend ideas for improvements and better cost \n controlling. \n • Prepare daily electronic food requisitions needed for his section production and \n countercheck deliveries for its accuracy; Report any discrepancies to his immediate \n supervisor. \n • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, \n Tournant and Cold Kitchen) and its entire food production. \n • Maintain and ensure that Public Health are followed according to company standards and \n expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always \n followed within their section. \n • Ensures that the HACCP program is carried out correctly. \n • Maintains their assigned area in preparation for announced or unannounced United \n States Public Health type inspection either done by the Food & Beverage Director or the \n actual inspectors. \n -Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. \n \n FINANCIAL RESPONSIBILITIES \n -This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. \n -Identifies potential expense reductions through cost control. \n -Analyzes operational problems and establishes controls. \n -Reviews timesheets and forwards them to the Executive Chef for approval. \n -May prepare a variety of reports and letters utilizing personal computer system and equipment. \n -Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. \n -Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. \n \n MOTIVATIONAL RESPONSIBILITIES \n -Monitors and manages the various assigned workstation functions. \n -Monitors the assignment of duties and responsibilities to their staff. \n -Observes and evaluates staff and work procedures to ensure quality standards and service are met. \n -Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. \n -Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. \n \n QUALIFICATIONS AND EDUCATION \n -A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). \n -A culinary school degree is required. \n -Very strong management skills in a multicultural and dynamic environment. \n -Very strong communication, problem solving, decision making, and interpersonal skills. \n -Superior customer service, teambuilding, and conflict resolution skills. \n -Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. \n -Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. \n -Intermediate computer software skills required. \n -Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. \n -Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. \n \n LANGUAGE REQUIEREMENTS \n All shipboard employees must be able to communicate in the English language to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.

KEY RESPONSIBILITIES \n • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct \n reports. \n • Must have excellent food knowledge and a full understanding of culinary terms. \n • Must be able to read, understand, follow, and prepare company recipes by maintaining \n the quality and consistency in taste according to the instructions provided by the \n corporate office. \n • Must be proficient in completing tasks, work efficiently and productively. \n • Must be able to work in any section of a kitchen. \n • Coordinate and supervise all team members assigned to their section, assign and \n delegate tasks accordingly. \n • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. \n • Responsible for follow-through on any request within the area of responsibility received \n from the direct supervisor or manager on duty; this may include show plates, food \n samples and random food tastings. \n • Control production levels and recommend ideas for improvements and better cost \n controlling. \n • Prepare daily electronic food requisitions needed for his section production and \n countercheck deliveries for its accuracy; Report any discrepancies to his immediate \n supervisor. \n • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, \n Tournant and Cold Kitchen) and its entire food production. \n • Maintain and ensure that Public Health are followed according to company standards and \n expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always \n followed within their section. \n • Ensures that the HACCP program is carried out correctly. \n • Maintains their assigned area in preparation for announced or unannounced United \n States Public Health type inspection either done by the Food & Beverage Director or the \n actual inspectors. \n • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures \n that personal appearance, uniform, and personal hygiene are in accordance with the \n company’s rules and regulations. \n \n FINANCIAL RESPONSIBILITIES \n • This position is responsible for cost containment through the proper use, handling and \n maintenance of records, reports, supplies and equipment. \n • Identifies potential expense reductions through cost control. \n • Analyzes operational problems and establishes controls. \n • Reviews timesheets and forwards them to the Executive Chef for approval. \n • May prepare a variety of reports and letters utilizing personal computer system and \n equipment. \n • Ensures that items are requisitioned in correct quantities, within acceptable timeframes \n and in accordance with established control procedures. \n • Conducts workstation spot checks to ensure items are correctly stored to minimize \n deterioration and waste. \n \n MOTIVATIONAL RESPONSIBILITIES \n • Monitors and manages the various assigned workstation functions. \n • Monitors the assignment of duties and responsibilities to their staff. \n • Observes and evaluates staff and work procedures to ensure quality standards and \n service are met. \n • Makes recommendations regarding personnel actions such as new hire requests and \n discharges, to ensure adequate and continuous staffing. \n • Inspects workstations, work \n \n QUALIFICATIONS AND EDUCATION \n • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service \n and at least 2 years as Chef de Partie (shipboard experience preferred). \n • A culinary school degree is required. \n • Very strong management skills in a multicultural and dynamic environment. \n • Very strong communication, problem solving, decision making, and interpersonal skills. \n • Superior customer service, teambuilding, and conflict resolution skills. \n • Knowledge of the principles and processes for providing personalized services including needs \n assessment techniques, quality service standards, alternative delivery systems, and guest \n satisfaction evaluation techniques. \n • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. \n • Intermediate computer software skills required. \n • Possess a good understanding of basic accounting principles such as numbering flow, \n “Debits/Credits”, adjusting entries, and corrections. \n • Ability to write reports and business correspondence and to establish a good rapport with the \n ship’s Senior Officers and the corporate office.

Employee discounts at Chef Thomas Keller’s casual properties. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a commo

Join Chef Thomas Keller's renowned Florida destination, The Surf Club Restaurant, as a Pastry Chef de Partie. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location’s history of good times and grand parties with classic Continental cui

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career. Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas. Examples of Duties, includes but is not limited to the following: • Prepare mise-en-place in advance of cooking process: review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment, • Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines., • Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis., • Maintain the specific kitchen area clean and hygienic., • Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef., • Pick up products from stores in accordance with HACCP guidelines and Company policies., • Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie., • Perform other related duties as assigned., • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP., • Knowledge of all kitchen equipment operations., • Ability to establish and maintain an effective working relationship with management, staff, and guests., • High school education or equivalent. Culinary training or accredited apprenticeship program preferred., • Relevant experience in a high quality, high volume, and multi-unit operations preferred.

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career. We provide a highly competitive hourly wage along with a full benefits package. Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas. Examples of Duties, includes but is not limited to the following: 1. Prepare mise-en-place in advance of cooking process: review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment, 2. Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines., 3. Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis., 4. Maintain the specific kitchen area clean and hygienic., 5. Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef., 6. Pick up products from stores in accordance with HACCP guidelines and Company policies., 7. Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie., 8. Perform other related duties as assigned. • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP., • Knowledge of all kitchen equipment operations., • Ability to establish and maintain an effective working relationship with management, staff, and guests., • High school education or equivalent. Culinary training or accredited apprenticeship program preferred., • Relevant experience in a high quality, high volume, and multi-unit operations preferred.

Chef Thomas Keller's Surfside destination, The Surf Club Restaurant. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location’s history of good times and grand parties with classic Continental cuisine for a modern audience. Oversee the C

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. With prime cuts, expertly crafted cocktails, and Starr’s signature attention to every detail, Slim’s has

Job descriptions are not intended as and do not create employment contracts. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. All descriptions have been reviewed to ensure that only essential functions and b

This is a rare opportunity to join the leadership team of a flagship restaurant known for its award‑winning sushi, robatayaki, and modern Japanese‑inspired cuisine — all within a design‑forward, hospitality‑driven environment. A leadership style rooted in mentorship, high standards, an

We’re looking for dedicated, team-oriented individuals who thrive in a dynamic setting and take pride in delivering exceptional guest experiences. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of

We’re looking for dedicated, team-oriented individuals who thrive in a dynamic setting and take pride in delivering exceptional guest experiences. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor. T

Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. Strong understanding of basic pastry techniques and dessert plating . All descriptions have been reviewed to ensure that only essential functio

Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location’s history of good times and grand parties with classic Continental cuisine for a modern audience. Chef Thomas Keller's Surfside destination, . In this role, you will work clos

With 9 restaurants currently under operation in Manhattan and 2 more exciting new projects to open in 2026, we are seeking enthusiastic and skilled Hospitality Leaders to join our dynamic team. Commuter benefits, flexible spending and dependent care accounts. Ideal candidates have experience in high

The Sous Chef alongside the Executive Chef and Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Assists Executive Sous Chef and/or Executive Chef in supervision

We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category. You will work under the direction of the Pastry Chef or Head Chef to ensure

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Kappo Tsan is a 30-seat Japanese restaurant & chef’s counter by Executive Chef David Tsan. Cook menu items to order and within specified time. Unlike the formality of omakase, kappo emphasizes warmth and connection between chef and guest, creating an immersive and interactive dining experience

Founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick, Carbone is one of the most celebrated Italian restaurants of the last decade. Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veter

Share your opinion and help influence brand decisions on services and products you use every day. Have a desire to work from home. Online surveys are a great way to earn extra income as a side gig/hustle, part-time job or even as a full time job.

Share your opinion and help influence brand decisions on services and products you use every day. Have a desire to work from home. Online surveys are a great way to earn extra income as a side gig/hustle, part-time job or even as a full time job.

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. The interior includes many design elements that the original location is known and loved for, such as a curved zinc b

Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. The menu features an extensive selection of handmade pastas, Sicilia

In this role, you will work closely with the Chef de Cuisine and Executive Sous Chef to oversee and manage all aspects of the kitchen, including the production of all menu items and the Stewarding department. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaura

Familiarity with dietary department standards and dietary aide experience is a plus for accommodating special dietary needs. Collaborate with kitchen staff to ensure timely delivery of orders while maintaining high standards of food quality and safety. Demonstrated culinary experience in fine dining

Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. COTE fully complies with all applicable federal, state, and local anti-discrimination l

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. With prime cuts, expertly crafted cocktails, and Starr’s signature attention to every detail, Slim’s has

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. We are seeking out

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Your attention to detail, customer service skills, and desire to help people make you a fit. State Farm agents are independent contractors who hire their own employees. We anticipate internal growth opportunities for especially driven and sales-minded candidates.

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Develop leads, schedule appointments, identify customer needs, and market appropriate products and services. This position is with a State Farm independent contractor agent, not with State Farm Insurance Companies. State Farm agents are independent contractors who hire their own employees.

Miami-Dade County Public Schools (M-DCPS), an A-rated district, is the nation's third largest school system with nearly 500 schools and a diverse enrollment of more than 335,500 students from over 160 countries. Mail addressed to: Miami-Dade County Public Schools, Transcript Desk, 1450 NE 2nd Avenue

Our ideal candidate is highly organized, detail-oriented, and committed to contributing to a positive and productive workplace. State Farm agents are independent contractors who hire their own employees. Benefits: 401(k), bonus based on performance, competitive salary, flexible schedule, opportunity