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Job Description Report to: Executive Chef and Chef De Cuisine, Sous Chef FLSA Status: Non-Exempt Schedule: Based on Business Needs The Line Cook is responsible for preparing food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff. Essential Function: -Prepares all food products according to the prescribed methods, including cleaning and cutting the ingredients and cooking -Ensures all materials and supplies are available -Sets up assigned station according to established guidelines and requirements to ensure guest experience -Ensures that all foods are prepared according to established recipes and plating guidelines -Executes designated station without support under normal conditions -Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level -Follows all company HACCP documentation and procedures throughout daily shifts -Responsible for daily requisition of non-food and food products -Maintains safety standards while using knives and other food preparation equipment -Restocks and/or breaks down workstation at the conclusion of the shift -Stocks all stations as directed and cleans/closes all stations as directed -Always ensures organization and cleanliness of all station areas -Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift -Maintains high-level of knowledge regarding the company’s products and SOP’s -Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns -Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency -Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management -Adheres to all company policies and procedures as established in the Staff Member Handbook Departmental Responsibilities -Arrives punctually for scheduled shifts, adhering to company attendance policy -Demonstrates proper care and respect for company property -Maintains all food and beverage passing areas free and clear of debris -Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols -Adheres to cleaning checklists and fulfills duties as assigned diligently -Consistently maintaining compliance of restaurant safety policies and procedures -Promptly notifying managers of any customer complaints, comments, or issues -Remains actively engaged and present in the restaurant operations during service hours -Possesses comprehensive knowledge of the beverage menu -Communicates issues or suggestions to the management team for resolution and improvement -Adapts professionally and contributes to teamwork to enhance customer experience -Clears tables and removes dishes promptly after customer departure or as needed -Assists with taking used dishes to the designated cleaning area in the kitchen -Maintains focus and remains on-task throughout the shift -Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively -Knowledge of food safety and sanitation practices preferred Qualifications: -Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience -Culinary degree or equivalent preferred but not required -Good written and verbal communication skills -Ability to interact professionally with other departments and outside contacts -Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision -Good judgment and decision-making abilities Educational and/or Experience: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -High school degree or GED preferred. -Must be able to work in a fast-paced, high energy, and physically demanding environment -Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals Language Skills: -Proficiency in English -Must be able to communicate clearly with managers, kitchen personnel Physical Ability -Be able to work in a standing position for long periods of time (up to 10 hours) -Must be able to spend 100% of working time standing, walking, and reaching -Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position -Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps -Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently -Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping -Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus -Frequently required to wash hands and/or wear gloves Competencies: -Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things -Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions -Written Communication - Able to read and interpret written information -Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity -Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives -Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments -Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments Working Conditions: Heat Cold Noisy Odors Outdoors Dust/Fumes Chemicals Humidity Requirements and Activities: Requirements/ Activities Sometimes 0-29% Frequently 30-50% Constantly 60% Not Applicable Bending/Pushing/Pulling Climbing Ladders Climbing Stairs Collating/Filing Color Recognition Dialing Digging Hearing Lifting/Carrying 25lbs. Lifting/Carrying 50lbs. Lifting/Carrying 75lbs.or> Listening Manual Dexterity Reading Sitting Speaking Standing Stretching Sustained Mental Application Sustained Visual Application Threading Using a Keyboard Vehicle Operation Vision Walking Writing

Job DescriptionBroil Cook – Chop Steakhouse & Bar Join Our Culinary Team At Chop Steakhouse & Bar, we take pride in serving premium steaks and delivering an exceptional dining experience. We are looking for a skilled Broil Cook who is passionate about quality, consistency, and teamwork. If you thrive in a fast-paced, high-volume kitchen and have experience cooking premium steaks, we’d love to meet you. Position Summary As a Broil Cook, you will expertly prepare and cook prime steaks, chops, seafood, and other grilled specialties to our exacting standards, ensuring exceptional flavor, precise doneness, and unwavering commitment to food quality, consistency, and safety in a fine dining environment. Previous broil/grill experience is required. Responsibilities • Prepare and cook steaks and other proteins to guest specifications and company standards., • Maintain consistency in steak temperatures, presentation, and portioning., • Set up and maintain the broil station before, during, and after service., • Ensure all food is prepared safely and according to health and sanitation standards., • Monitor product quality and minimize waste., • Communicate effectively with chefs, expo, and fellow line cooks during service., • Keep the station clean, organized, and fully stocked throughout each shift., • Follow recipes, prep lists, and daily production schedules., • Support the kitchen team as needed to ensure smooth operations.Qualifications, • Previous broil or grill cooking experience is required., • Experience cooking premium steaks is strongly preferred., • Ability to work in a high-volume, fast-paced kitchen., • Strong understanding of steak temperatures and proper cooking techniques., • Knowledge of food safety and sanitation practices., • Ability to stand for extended periods and lift up to 50 lbs., • Positive attitude, strong work ethic, and excellent teamwork skills., • Flexible availability, including evenings, weekends, and holidays.What We Offer, • Highly competitive compensation based on experience, • Flexible scheduling, • Growth and advancement opportunities, • Professional, team-oriented work environment, • Employee dining discounts, • Ongoing training and developmentReady to Join the Team? If you’re passionate about cooking exceptional steaks and take pride in delivering consistent, high-quality food, and you have previous experience, we’d love to hear from you. • Apply today and become part of the Chop Steakhouse & Bar culinary team. What makes us, truly us... Our menus are inspired by the communities in which we make them. WE DON’T JUST LOVE FOOD, WE LIVE IT! The culmination of more than seventeen years of experience serving our communities, Chop offers handcrafted cuisine, signature cocktails, and enlightened hospitality. Executive Chef Stephen Clark delivers culinary adventures crafted with curiosity, experimentation, and a commitment to the craft of dining.

Job Description Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. We’re thrilled to announce the upcoming opening of Toca Madera – Miami the newest addition to the Noble 33 family. As we prepare to grow our award-winning, elevated dining experience in Florida, we’re looking for passionate, hospitality-driven individuals to join our opening team and help us create unforgettable guest experiences. This position is for the Executive Chef for our upcoming location Toca Madera - Miami! This chef will be a key part of the brand and will work closely with the Sr. Executive Chef for Noble 33. Under the general guidance of the Sr. Executive Chef the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Chef is available to touch base with guest and wow guest on floor, • Chef is continuously training and growing the team, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as neededSpecific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus ( approved by direct report)Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef’s responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a Head Chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods RESPONSIBILITIES: • Train and lead a disciplined, high-performing brigade with Michelin-level expectations., • Expertly cutting, slicing, and filleting different types of fish., • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard., • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety., • Designing new recipes, planning menus, and selecting plate presentations., • Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets, • Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment, • Oversee product purchasing and manage culinary budget, • Conduct period ending inventory and entry into the inventory sheets, • Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS., • Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards, • Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line), • Assist kitchen staff with food prep and creation, • Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management, • Maintaining a clean work environment in order to prevent food contamination, • Sterilize all utensils, instruments, and equipment used in sushi preparation before every use., • Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met, • Interview, onboard, and train BOH candidates with the help of GM and Ops Manager, • Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime, • Partner with cost control and menu analysis teams to optimize margin and menu engineering., • Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols. Requirements/Qualifications: • At least 8 years of Japanese and sushi-related experience in an upscale setting., • Proficient in Omakase / Sushi., • Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred., • Valid manager's food handler's license., • Sound knowledge of food safety regulations., • The ability to stand for long periods of time., • Excellent time-management skills., • Exceptional customer service skills., • Great people skills., • The ability to work under pressure.

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu 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. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: 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]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description An exceptional opportunity exists for a talented and highly driven Executive Chef to lead the culinary program of a premier, high-volume restaurant known for elevated hospitality, strong market presence, sophisticated clientele, and a dynamic dining environment. This role is designed for a culinary leader who brings creativity, precision, discipline, and genuine love for hospitality. The successful candidate will be highly present in the kitchen, deeply engaged with the team, commercially aware, and committed to delivering consistently excellent food at pace and scale. This is not a back-office chef role. The Executive Chef will be the culinary heartbeat of the restaurant, leading menu execution, kitchen culture, financial discipline, product standards, training, and daily service readiness with clarity, calm, and authority. The Opportunity The business is entering an exciting new chapter, with meaningful investment across key flagship locations and a renewed focus on culinary identity, service consistency, guest experience, and leadership development. This is a strong platform for an ambitious Executive Chef who wants to grow within a hospitality group that invests in its people through internal training, mentorship, cross-venue exposure, and long-term career progression. Requirements • Lead from the kitchen, setting the tone for discipline, pace, teamwork, accountability, and professionalism., • Execute an elevated, produce-driven menu with precision, balance, and respect for seasonality., • Maintain exceptional standards across food quality, preparation, plating, cleanliness, organization, and kitchen readiness., • Drive consistency across all menu items through clear recipes, detailed training, tasting, coaching, and follow-through., • Recruit, train, mentor, and retain a strong culinary team, creating a culture, rooted in respect, pride, learning, and high standards., • Manage food cost, labor, waste, purchasing, inventory, scheduling, and productivity with strong commercial discipline., • Anticipate operational challenges and solve issues quickly, practically, and without compromising quality or morale., • Oversee ordering, vendor communication, product quality, equipment care, and kitchen maintenance., • Uphold all health, sanitation, safety, compliance, and food handling standards at the highest level., • Act as a culinary ambassador for the restaurant, representing the brand with professionalism, creativity, humility, and confidence. Candidate Profile The ideal candidate will bring experience from respected, high-volume restaurants, premium hospitality groups or first-tier dining environments. They will be a strong communicator, a confident operator and a hands-on mentor who leads with pace, sound judgement and clear standards. • Senior culinary leadership 5+ years experience within upscale restaurants, high-volume dining, premium hospitality, or chef-driven concepts., • Proven ability to lead a large kitchen teams through busy, complex, and high-pressure services., • Strong technical culinary foundation, with excellent command of execution, prep systems, quality control, and service flow., • Experience managing food cost, labor, scheduling, purchasing, inventory, and kitchen productivity., • A calm, composed leadership style with the ability to motivate, teach, correct, and inspire in real time., • Excellent communication skills and the ability to align culinary, service, ownership, and operations teams., • Strong attention to detail, with a disciplined approach to cleanliness, organization, consistency, and follow-through., • A creative yet practical mindset, with the ability to develop dishes that are thoughtful, executable, and commercially sound., • Culinary degree or formal culinary training preferred but not required., • Food handler, sanitation, or food safety certification required in accordance with local regulations. The company is open to both established Executive Chefs and exceptional rising culinary leaders ready for the next step, provided they bring the maturity, technical ability, urgency, and leadership presence required to run a high-volume, high-expectation kitchen. Measure of Success Within the first six months, the Executive Chef will have strengthened culinary consistency, elevated kitchen organization, improved team engagement, reinforced cost discipline, and contributed meaningfully to guest satisfaction, operational momentum, and overall brand performance. Benefits • Competitive salary $130k - $175k commensurate with experience, • Comprehensive benefits package (medical / dental / vision), • 401(k), • Leadership development, mentorship, and cross-venue growth opportunities, • Career pathway within an internationally respected hospitality group Our client is proud to be an equal opportunity workplace and hires regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity and/or expression, pregnancy, Veteran status any other characteristic protected by federal, state or local law.

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: As Executive Chef at Bourbon Steak, you will lead all culinary operations with precision, creativity, and leadership. You’ll mentor and inspire the kitchen team, develop seasonal menus, and collaborate closely with the General Manager and corporate teams to ensure operational success. With a focus on financial performance, staff development, and impeccable food quality, you’ll uphold the highest standards of excellence while fostering a culture of growth, education, and hospitality. Our Ideal candidate is: A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism. You will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. What you bring to the table: Personal Attributes Exceptional communication and organizational skills Gracious spirit of hospitality Intellectual curiosity and emotional maturity Continually strive to develop staff in all areas of food education Ability to work clean, organized, and lead a team Professional Attributes Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations) Strong financial acumen and ability to analyze data Have a strong eye towards development both personal and for your team Desire to teach and mentor both your staff and culinary interns Basic Qualifications 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role Culinary degree preferred Knowledge of safety and hygiene protocols Working knowledge of HR practices and labor laws Ability to frequently lift up to 40 pounds Have the stamina to work in excess of 40 hours per week Spanish language skills a plus Salary Range: $115,000 to $130,000/yr. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.

Job Description Proven working experience as a Head Chef Planning and directing food preparation and culinary activities. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labor cost Supervise kitchen staff activities. Positive attitude. Willing to learn. Be able to work on weekend, holidays and late shifts. Must be legally authorized to work in the United States Stand/walk/bend for extended periods of time. Be able to lift 50 pounds, Work as team player and be multitasking. Able to follow instructions given. Understanding of hygiene and food & beverage safety rules Work as team player and be multitasking. Knowledge of any other cuisine (cold and hot stations) is a plus! Developing unique cuisine

Job Description POSITION PURPOSE: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Trump National Doral - Miami ’s standards of quality. Must have extensive experience in Banquets. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team., • Monitor associate performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes 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. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing as needed and as directed, ands approved by the Executive Chef and/or the Director of Food & Beverage, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. 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 Trump National Doral - Miami 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 Manager. 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. • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation, • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification 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. Trump National Doral 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.

Job Description Job Description – Executive Chef Position: Executive Chef (Path to Culinary Director) Location: Miami, FL – Design District Compensation: $150K – $180K + Profit Sharing + Benefits About the Role A highly anticipated luxury hotel rebrand in Miami’s vibrant Design District is seeking an Executive Chef to lead the culinary vision for a multi-outlet hospitality program. This is a hands-on, leadership-driven role responsible for overseeing menu development, operational strategy, and team growth, with a clear path to transition into a Culinary Director position as the property evolves. Key Responsibilities: • Lead culinary operations across 4–5 F&B outlets, 3 pools, and in-room dining, • Design and execute 10 diverse menus highlighting Mediterranean, Guatemalan, and coastal influences, • Oversee pre-opening initiatives including concept development, staffing, SOP creation, and vendor onboarding, • Establish centralized prep systems and streamlined workflows for operational efficiency, • Manage P&L performance, menu engineering, food cost controls, and forecasting, • Build and mentor a high-performing team of 6 salaried chefs and 20+ hourly BOH employees, • Partner closely with the F&B Director to deliver a seamless guest experience Ideal Candidate Profile: • Proven track record in luxury hotels or resort-style operations, • Expertise in multi-outlet culinary programs and menu innovation, • Creative, globally inspired culinary perspective, • Tech-forward approach; experience with systems like Craftable a plus, • Operationally disciplined with strong financial and cost-management acumen, • Hands-on leader with the ability to mentor and inspire diverse teams Why This Opportunity: This is a rare chance to shape the culinary identity of one of Miami’s most exciting luxury hospitality concepts, working alongside a forward-thinking leadership team in an environment built for creativity, growth, and innovation.

Job Description Location: Miami Marriott Dadeland | 9090 South Dadeland Blvd Way, Miami Fl 33156 Compensation: Salary Schedule: Full-Time Position Type: Management Benefits • Health Insurance, • Dental and Vision, • Paid Time Off, • 401K, • Parking and Metro Reimbursement, • Travel Perks and Benefits, • Recognition and Rewards, • Growth Opportunities, • …and much more! JOB SUMMARYAccountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. JOB SPECIFIC TASKS • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures., • Sets a positive example for guest relations., • Ensures associates understand expectations and parameters., • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team., • Maintains purchasing, receiving, and food storage standards., • Ensures compliance with food handling and sanitation standards., • Performs all duties of kitchen managers and associates as necessary., • Estimates daily every week and communicates production needs to kitchen personnel daily., • Ensures hotel policies are administered fairly and consistently., • Assists Executive Chef with all kitchen operations., • Recognizes superior quality products, presentations, and flavor., • Empowers associates to provide excellent customer service., • Strives to improve service performance., • Ensures compliance with all local, state, and federal (e.g., OSHA, ASI, and Health Department) regulations., • Follows proper handling and the right temperature of all food products., • Communicates performance expectations by job descriptions for each position., • Participates in the associate performance appraisal process, providing feedback as needed., • Solicits associate feedback, utilizes an "open door" policy, and reviews associate satisfaction results to identify and address associate problems or concerns., • Brings issues to the department manager's and Human Resources’ attention as necessary., • Recognizes successful performance and produces desired results., • Utilizes the Labor Management System to effectively schedule business demands and for tracking of associate time and attendance., • Trains associates in safety procedures., • Operates and maintains all department equipment and reports malfunctions., • Interacts with guests to obtain feedback on product quality and service levels., • Handles guest problems and complaints., • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Intradepartmental)., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Prepares and cooks foods of all types regularly or for special guests or functions., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Checks the quality of raw and cooked food products to ensure that standards are met., • Assists in determining how food should be presented and creates decorative food displays. Miami Marriott Dadeland’s foundation is its commitment to genuine hospitality — a belief that true hospitality springs from the nurturing and building of strong and lasting relationships with fellow associates, guests, partners, and the communities in which its hotels operate. By doing so, Miami Marriott Dadeland strives to become the industry leader in delivering the true meaning of hospitality. This has resulted in consistent, superior financial performance as well as repeated recognition from industry and community leaders. The company has amassed numerous awards for a variety of efforts from energy conservation to product development to associate recognition and business results. Our Mission We provide genuine hospitality by inspiring strong relationships with our guests, associates, and partners to make a difference in our community. Our Vision To be the leading choice in Miami by welcoming guests from all over the world, offering fun, innovative and unique hotel experiences while developing our communities. Our Core Values We Inspire People We Embrace Innovation We Pursue Accountability SOCIAL MEDIA SITES Marriott Careers: https://www.youtube.com/user/MarriottJobs Marriott Miami Dadeland Website: https://www.marriott.com/hotels/travel/miadd-miami-marriott-dadeland/ Instagram: https://www.instagram.com/dadelandmarriottmiami/?hl=en Facebook: https://www.facebook.com/MiamiMarriottDadeland/ Maps:https://www.marriott.com/hotels/maps/travel/miadd-miami-marriott-dadeland/

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: The Ventanita Attendant is responsible for operating La Ventanita which is responsible for greeting customers, preparing and serving food and nonalcoholic beverages. Duties and Responsibilities: • Communicate with customers regarding orders, comments, and / or complaints., • Accept payment from customers and make change as needed., • Request and record customer orders and compute bills using our point-of-sales system., • Serve prepared food items such as gelato, soft serve ice cream, and sorbetto along with non-alcoholic beverages., • Notify leadership team of shortages and / or special orders., • Reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures immediately., • Possess a positive attitude and has the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively., • Operates and maintains all department equipment and reports malfunctions., • Maintains cleanliness and organization in all work areas., • Encourages and builds mutual trust, respect, and cooperation among team members., • Ensure compliance with food hygiene and Health and Safety standards., • Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property., • Perform other tasks as requested by management. Technology Skills: • Google Suite, • HRIS and Payroll - ADP TotalSource, • Guest Service Management System - HotSOS, • POS – Micros Qualifications: • High school diploma or equivalent is required., • Previous customer service experience required, preferably within a luxury hotel or fine dining restaurant environment., • Must be able to speak, write and understand English. Ability to communicate in Spanish and / or Haitian Creole desirable., • Must be able to multitask in a fast paced, high quality environment., • Must be proficient in the use of computers and management software. Competencies: • Customer Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction., • Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values., • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan., • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed., • Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. Physical Demands and Work Environment: • Continually required to stand, • Continually required to walk, • Occasionally required to sit, • Continually required to utilize hand and finger dexterity, • Continually required to climb, balance, bend, stoop, kneel or crawl, • Continually required to talk or hear, • Continually work near moving mechanical parts, • Occasionally exposure to extreme heat or cold, • While performing the duties of this job, the noise level in the work environment is usually moderate, • The employee must occasionally lift and /or move more than 50 pounds / continually lift and / or move up to 20 pounds, • Specific vision abilities required by this job include: Close vision; Distance vision; Depth perception and ability to adjust focus The Betsy – South Beach is an equal opportunity employer, harassment-free and a drug-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Job Description Executive Chef Date Revised: 5/18/26 Department: Culinary FLSA Status: Exempt Reports to: Vice President of Operations Summary: The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation. To consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interaction with all of our external and internal members, guests, and customers. The ideal candidate for this position is creative, enthusiastic, and passionate about food. Nature and Scope: • The incumbent reports directly to the Vice President of Operations. The major trust of the position is to create and maintain a professional culinary operation of the highest standards efficiently. Duties and Responsibilities: • Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience, • Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, controls, recipes, and pricing., • Develop and monitor food and labor budget for each outlet, including banquets, • Make periodic and regular inspections of restaurants to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Coordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas., • Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations., • Establish controls to minimize food/supply waste and theft., • Oversee the requisition of products and other necessary culinary/food supplies, • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles, • Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met, • Consult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned, • Cooks or directly supervises the cooking of items that require skillful preparation, • Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability, • Interact with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests, • In conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards, • Evaluate products to ensure that quality, price, and related goods are consistently met, • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology, • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment, • Provides training and professional development opportunities for all kitchen staff, • Ensure that the kitchen staff executes service lineups and attends required meetings, • Maintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Willing and timely execution of other duties as delegated by leadership, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance Minimum Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience., • Minimum of 10 years of progressive culinary/kitchen management experience, • Possess strong culinary creativity, • Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds, • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations, • Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems, • Must have excellent organizational, interpersonal, and administrative skills Licenses and Special Permits • Responsible Vendor Certification, • Food Handler Certification Knowledge, skills, and abilities: • Strong interpersonal, managerial, and leadership skills required, • Strong organizational and time management skills required, • Ability to manage change effectively, • Ability to conceptualize the mission, • Clear, concise written and verbal communication skills, • Experience making presentations in front of groups, • Track record promoting an atmosphere of teamwork, • Instill a member service “can-do” attitude in all employees, • Experience in training and developing employees with limited experience, • Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner, • Strong customer service and reasoning skills, • Strong and creative problem-solving skills with exceptional detail in follow-up, • Strong budgetary, projections, and cost control skills, • Follow/enforce company policies and procedures, • Ability to quickly evaluate alternatives and decide on a plan of action, • Teach suggestive selling techniques, • Computer proficiency in Word, Excel, and PowerPoint, • Juggle and balance the needs of the organization Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and members, • Pride in work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors: smiling, being polite, and courteous, • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Working Conditions: • Work is not performed in an office environment, • Ability to work a flexible schedule, evenings, weekends, and holidays, • Ability to work under pressure and handle stress, • An extended period of walking and or standing is required Physical Demands • The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, operations, emergencies, or technological developments) change.

Job Description POSITION PURPOSE: Create, plan and supervise the production of top quality pastries, desserts and baked goods in a cost effective, safe manner to enhance the quality of the guest's experience. Responsible for daily production and supervision of the pastry shop hourly staff. Creates and recommends menu changes to the Executive Chef. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: -Supervise the daily production and distribution of all pastries, desserts and baked goods; ensure recipes and standards are followed, food and labor costs are controlled, the appropriate quantity is prepared and safety standards and regulations are followed in order to provide top quality goods for an enhanced guest experience -Monitor and control the maintenance/sanitation of the pastry shop and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. -Supervise hourly pastry shop associates; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate. -Create, plan and implement seasonal menu changes to provide variety and maintain guest's interest. -Order and maintain pastry shop supplies at par levels to ensure quality production. 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. Perform special projects and other responsibilities as assigned. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; 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 Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Rare – up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The 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 Trump National Doral - Miami 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 resort 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): Baker Pastry Cooks 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. • Requires advanced knowledge of principles and practices within the baking profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management., • Supervisory/Management skills required., • Oral and written communication skills required. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. Advanced professional pastry training/degree. EXPERIENCE: Five or more year’s pastry cook/bake experience. Supervisory experience. LICENSES OR CERTIFICATES Food Handlers 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. 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.

Job DescriptionCocktail Server Harbour Club – Miami Beach, FL Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Esposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is poised to become a premier destination for luxury dining and refined experiences. With three distinct outlets, our establishment offers unparalleled service and an elegant atmosphere. Nikai, a Japanese restaurant, and Palm Room, a unique and refined lounge, will be exclusive to our esteemed members, while our upscale Mediterranean concept, a'Riva, welcomes all guests to enjoy its exceptional offerings. As a Cocktail Server / Bottle Girl, you will elevate the guest experience by delivering attentive, personalized beverage service, presenting premium bottle service with poise and precision, and embodying the sophistication of the Harbour Club brand. If you are passionate about hospitality, confident in high-touch guest interactions, and thrive in upscale nightlife or luxury dining environments, we invite you to apply. ResponsibilitiesFoster Member Relationships Interact with members and guests in a warm, polished, and engaging manner, addressing them by name when possible. Learn and note member preferences to personalize and elevate each visit. Provide information about club offerings, events, and menu items to enrich the guest experience. Elevated Beverage & Bottle Service Present and serve premium bottles with confidence, style, and strict adherence to Harbour Club standards. Prepare and serve cocktails and beverages accurately, ensuring each item reflects our commitment to excellence. Assist guests in selecting bottle and beverage options based on taste, occasion, and club offerings. Menu Expertise Maintain a strong knowledge of all beverage, spirit, and food selections, including origins, key ingredients, preparation methods, and allergens. Offer thoughtful, personalized recommendations to members and guests. Collaboration Work closely with management, culinary, bar, and service teams to ensure seamless and memorable experiences. Communicate guest needs effectively to ensure timely, elevated service. Cleanliness & Organization Maintain clean, organized, and beautifully presented service stations and bottle service areas. Follow all health, safety, and responsible alcohol service regulations. Professional Presentation Uphold impeccable grooming and appearance standards, reflecting the refined and exclusive nature of Harbour Club. Serve as an ambassador of the Harbour Club ethos—professionalism, poise, and exceptional hospitality at all times. Qualifications A natural charisma and polished presence that enhances the lounge and dining environment. Genuine passion for hospitality and luxury guest experiences. Knowledge of wines, spirits, champagnes, and cocktails (mixology or wine certifications are a plus). Experience in high-end hospitality, luxury nightlife, or fine dining environments. Excellent communication skills and the confidence to engage with high-profile clientele. Strong attention to detail, multitasking ability, and organizational skills. Ability to work under pressure in fast-paced, energetic settings. Ability to work a minimum of 4 shifts per week. Flexibility to work days, evenings, weekends, and holidays as needed. Ability to stand and walk for extended periods, traverse stairs, and lift/carry heavy items when required. Why Join Us Competitive pay An opportunity to be part of a new, prestigious, and luxurious environment in Miami Beach’s vibrant culinary landscape Medical, dental, and vision insurance for qualifying employees Paid time off, vacation days, and sick leave for qualifying employees Career growth and development within a unique and exclusive brand Comprehensive training and ongoing support from an experienced and dedicated leadership team If you are excited about the opportunity to join Harbour Club and contribute to our mission of providing unparalleled guest experiences, please submit your resume and a brief cover letter outlining your qualifications and interest in the position. Harbour Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Harbour Club

Job Description Butler Hospitality is looking for a full time Receiver and Packer for our food commissary to help service our food trucks located in Miami Beach! WE OFFER • Competitive Wages, • Health, dental benefits, and a 401k plan., • Uniforms & paid training, • Growth opportunities for leadership positions for highly qualified applicants DUTIES AND RESPONSIBILITIES • Receive deliveries from all outside vendors, directing the driver to the proper location for each stack of products., • Prepares orders from other Butler hubs for transport by picking and packing all items to match the invoice provided. • Perform occasional deliveries of prepared products to regional Butler hubs., • Inspect all items and put them away in the correct location, consolidating everywhere possible to conserve space. • Provide feedback to the Executive Chef about stock levels and items that are not being used in a reasonable timeframe. • Assist with daily prepped product inventory, rotation, and organization to support the prep team and Chef. • Maintain cleanliness in all food or supply-related areas by rotating products, labeling items with dates and expiration dates, and assigning locations for new inventory received. KNOWLEDGE AND EXPERIENCE • High School Diploma or GED or equivalent work experience., • Able to lift, push, and pull upwards of 50 lbs., • Valid drivers license and clean background check., • Have (or attain) Certified Food Handler’s License *Background Check is Required The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #LI-DNI Powered by JazzHR IlA7zS1P0X

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Oversee day-to-day BOH operations in Miami, • Learn and teach Butler’s ordering and inventory systems, • Supervise production staff within the kitchens, • Open new restaurants and build teams ranging up to 40-50 members, • Monitor P&L, COGS to hit targets, approximately 5-7 million per year, • Maintain kitchen SOPs for a clean & efficient workplace, • Comply with all food safety and sanitation guidelines, • Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE • 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role., • 3 years of Hotel Experience., • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR tQQlQRWSqC

Job DescriptionBenefits: • Competitive salary FL Cafe Restaurant in located in South Beach, Miami Beach, is looking for a qualified and experienced Executive Chef to lead the kitchen of our restaurant. The ideal candidate has strong experience in European cuisine and is comfortable preparing and supervising breakfast, lunch, and dinner service. Responsibilities: • Lead and organize daily kitchen operations, • Create and develop a new menu inspired by European cuisine, • Oversee the preparation and service of breakfast, lunch, and dinner, • Ensure high quality, consistency, and presentation of all dishes, • Manage food orders, inventory, and kitchen costs, • Maintain strict food safety and hygiene standards, • Train, supervise, and motivate the kitchen team, • Requirements:, • Proven experience as an Executive Chef, • Strong knowledge of European cuisine, • Ability to design and develop creative menus, • Ability to work efficiently in a fast-paced environment, • Strong leadership and organizational skills, • Preferred qualifications:, • Experience in restaurants serving breakfast, brunch, lunch, and dinner, • Passion for food and creativity in the kitchen, • Experience in French cuisine & French language is a plus, • If you are passionate about cooking and excited to help develop a new culinary concept, we would love to hear from you.Please send your resume and relevant experience to apply.

Job Description Head Chef - Full Time Live Hospitality Miami | Miami, FL Join our dynamic team at Live Hospitality Miami as we prepare to launch a major new entertainment and hospitality complex. We are seeking an experienced Head Chef to oversee culinary operations across three distinct food and beverage concepts. This is an exciting opportunity to lead and shape our culinary vision in one of the most vibrant dining and entertainment markets in the country. Key Responsibilities • Provide executive culinary leadership and daily oversight across three kitchen concepts., • Develop and evolve unique menus for each concept, ensuring they reflect their distinct identities while aligning with the venue's energy., • Hire, train, and mentor kitchen leadership teams across all operations., • Manage food cost, labor, purchasing, and vendor relationships to achieve strong financial performance., • Collaborate with operations and venue leadership on pre-opening buildout, systems, and standards., • Maintain high-quality consistency during peak volume times, including major event nights and full-venue activations. Requirements • 5+ years of experience as an Executive Chef leading multi-outlet, hotel, or high-volume kitchen operations., • Proven experience in entertainment venues, large-scale hospitality, or event-driven environments is strongly preferred., • Strong leadership skills with the ability to inspire and manage diverse culinary teams across multiple locations., • Financial acumen with a solid understanding of P&L, cost control, and margin protection without compromising quality., • Creative and adaptable, able to craft and execute distinct culinary concepts consistently at scale., • Passionate about creating extraordinary guest experiences in a high-energy environment. Schedule This is a full-time position with flexible hours to meet the demands of our vibrant venue. Why You'll Love Working Here • Competitive executive salary with performance bonuses., • Comprehensive benefits package., • Opportunity to lead culinary innovation in a new, exciting entertainment destination., • Dynamic work environment in a high-energy atmosphere., • Collaborative culture that values creativity and leadership. Join the Team If you are a culinary leader ready to make your mark in one of Miami's most exciting new openings, we want to hear from you! Apply today to be part of something extraordinary.

Job Description Position Overview: Spuntino Catering is seeking a talented and experienced Executive Chef to lead our culinary operations and deliver exceptional food experiences across a wide range of events. This role requires a hands-on leader who thrives in both kitchen and off-site environments, with a passion for innovation, quality, and execution. Key Responsibilities • Lead all culinary operations, ensuring high-quality, consistent food execution across all events (buffet, plated, stations, and passed hors d'oeuvres), • Develop and execute seasonal menus aligned with the brand, incorporating current culinary trends and innovative concepts, • Customize menus to meet client needs, including dietary restrictions and specialized requests (vegan, gluten-free, allergies, etc.), • Support sales and event teams in building proposals for high-end or complex events, • Oversee food production, including prep lists, timelines, and high-volume execution for events of varying sizes, • Execute off-site events in non-traditional kitchen environments, maintaining organization and adaptability under pressure, • Coordinate logistics with internal teams to ensure all food, equipment, and supplies are prepared, transported, and properly handled, • Manage purchasing, vendor relationships, and inventory levels while maintaining cost efficiency and minimizing waste, • Monitor food cost, portion control, and overall budget adherence without compromising quality, • Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication, professionalism, and team performance, • Collaborate closely with front-of-house and event teams to ensure seamless event execution, • Ensure compliance with all food safety and sanitation standards, maintaining proper handling, storage, and cleanliness in all environments, • Assist with loading/unloading and transportation of food and equipment; comfortable driving company vehicles, including refrigerated trucksQualifications, • Proven experience as an Executive Chef or in a senior culinary leadership role, preferably in catering or high-volume events, • Strong knowledge of menu development, multiple service styles, and large-scale food production, • Excellent organizational, leadership, and problem-solving skills, • Ability to thrive in fast-paced, high-pressure environments and adapt to last-minute changes, • Strong understanding of food cost control and operational efficiency, • Food safety certification (e.g., ServSafe) required, • Must be available to work evenings, weekends, and holidays, • Peak season runs from October through May and requires increased availability, • Seasonal slowdown/closure typically occurs in July and August

Job DescriptionDescription: Description Nami Nori is looking for a driven and detail-oriented Executive Sous Chef. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. Nami Nori is the first concept to specialize in open-style sushi hand rolls. Our mission is to create a world-wide devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: • 70K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • The NEW YORKER “Nami Nori’s Hand Rolls Are Worth the Wait”, • And more… BENEFITS • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time, • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing company ABOUT YOU:- Passion for Japanese cuisine- Exceptional communication skills- Natural leader- Strong work ethic- Attention to detail and excellent organizational skills- Ability to multitask & problem solve- Entrepreneurial & results driven- Thrives is a fast-paced environment- 3+ years of experience in a similar position Requirements: The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Hand Roll Bar Chefs are essential members of a sushi restaurant’s team. HRB Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful HRB Chefs at OMAKAI sushi are not only talented hand roll makers but also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Last but not least, HRB Chefs must be able to maintain a professional demeanor at all times, talk to customers in a warm and professional manner, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Prepare, assemble, present, and explain hand rolls to seating customers, • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Make and prepare handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • Abide by all federal, state, and local labor health and safety laws Qualifications • High school diploma or equivalent preferred, • Two (2) years of kitchen experience required, • Japanese cuisine knowledge welcomed but not required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail, • Solve basic math problems, • Willingness to take instructions in a professional and understanding manner Working conditions Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General/Kitchen Manager, Operations Manager, Executive Chef, Corporate Trainer Benefits: • Employee discount, • Flexible schedule, • Health insurance for salaried employees, • Paid time off for salaried employees, • Parking benefits for full-time employees

Job DescriptionAbout Us: At Nicobanas Cigar Lounge, we blend the rich traditions of Japanese cuisine with a variety of global flavors to create a dining experience that is both innovative and delightful. Our mission is not only to serve delicious food but also to present it as a work of art. We are looking for an Artistic Chef who has a passion for Japanese fusion cuisine and exceptional plating skills. Job Summary: The Artistic Chef will spearhead our kitchen, creating an imaginative menu that showcases Japanese fusion dishes while emphasizing visually stunning presentations. The ideal candidate will possess a strong culinary background, an artistic eye for detail, and a knack for pushing the boundaries of traditional plating. Key Responsibilities: 1. Menu Creation: • Develop and execute a creative menu that fuses traditional Japanese flavors with innovative culinary techniques and global influences., • Research and incorporate seasonal ingredients to craft special dishes that inspire and excite our patrons. 1. Artful Plating: • Master the art of plating by designing visually captivating presentations that elevate each dish to an artistic level., • Experiment with colors, textures, and plating techniques to create unique, share-worthy culinary experiences. 1. Culinary Preparation: • Prepare and cook dishes to the highest standards, ensuring taste, quality, and timely delivery., • Guide and train kitchen staff in plating techniques that align with our artistic vision. 1. Ingredient Sourcing: • Collaborate with local suppliers to obtain high-quality, fresh ingredients that reflect the ethos of Japanese fusion cuisine., • Stay informed about emerging culinary trends, flavors, and plating styles to keep the menu fresh and relevant. 1. Food Safety and Quality Control: • Uphold strict food safety and sanitation standards within the kitchen., • Monitor kitchen processes to ensure consistent quality in taste and presentation of all dishes. 1. Collaborative Environment: • Work alongside management to ensure culinary offerings are aligned with the restaurant's vision and customer expectations., • Participate in promotional events and tasting sessions to showcase your culinary creations. 1. Guest Engagement: • Interact with guests to share the inspiration behind your dishes and gather feedback., • Occasionally host workshops or events to teach guests about the art of plating and Japanese fusion cooking. Qualifications: • Education: A culinary degree or equivalent experience, specializing in Japanese or fusion cuisine preferred., • Experience: experience in a high-volume kitchen, with extensive knowledge of Japanese cuisine and plating techniques., • Skills:, • Proficiency in the art of plating and presentation., • Strong culinary skills with innovative thinking., • Familiarity with food safety and sanitation practices., • Excellent communication and leadership skills., • Ability to work collaboratively within a team., • Personal Attributes:, • Creative, detail-oriented, and passionate about food artistry., • Able to thrive in a fast-paced environment and adapt to changing situations., • Enthusiastic about sharing knowledge and inspiring others. Benefits: • Competitive salary with potential for bonuses, • Opportunities for professional growth and culinary development Powered by JazzHR Kpb4xsNkeV

Job DescriptionJob Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Foster a positive and collaborative working environment, encouraging open communication and teamwork among all staff members. Requirements: • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments, • Flexibility to work evenings, weekends, and holidays as required If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment, we invite you to join our team. To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: http://www.hillstone.com/press/bonappetit https://hillstone.com/employment/NYTimesAug2024.pdf. Benefits: • paid vacation, • comprehensive medical plan, • dining creditQualifications Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor financial performance. Ideal candidate is able to foster an environment of enthusiasm and professionalism, with a constant pursuit of excellence. Able to confidently lead expansion into future dinner service. Qualities: • Strong leadership and team building skills; effective and clear communication; composure under pressure, • Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with excitement to elevate the egg and daytime cuisine and a determination to be culinarily nationally and globally recognized, • Robust financial acumen with the proven ability to oversee cost control, labor management, and profitability, • Strong attention to detail, professionalism, sense of urgency, organizational skills, and efficiency, • Values excellence, integrity, determination, benevolence, and accountability Qualifications: • Minimum 5 years experience in a progressive, culinary-driven, well-rated restaurant, • At least 2 years as chef de cuisine or higher, • Degree in culinary arts is a plus, • Valid food safety manager cardCompany DescriptionALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.ALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.

Job Description Location: Florida International University • We are hiring immediately for a full time SOUS CHEF position., • Address: Res Dining @ FIU - 11200 S.W. 8th Street, Miami, FL 33199 Note: online applications accepted only., • Schedule: Full time schedule. Hours and days may vary. More details upon interview., • Requirement: At least 2 years of previous culinary experience is required., • Pay Range: $20.00 per hour to $22.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1551485. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • 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 In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests. This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The Sous Chef should be experienced in working in fine-dining, technically advanced kitchens and be capable of handling a high-volume setting with efficiency. KYU Expectation • Be an ambassador for KYU by meeting and exceeding KYU Core Objectives and Values., • Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction., • Ensure KYU culture is reflected in all aspects of the business., • Lead by example by inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, cost efficiency, and sales., • Respond to guests’ requests promptly and accurately, creating a positive and memorable experience. Responsibilities: • Work with the ESC for timely maintenance and equipment repairs., • Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists., • Compose and pass on the End-of-Day (EOD) Report with information from each shift., • Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents., • Attend all required meetings, including FOH Preshift, BOH Manager Meetings, and In-House Manager Meetings., • Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements., • Train new cooks on KYU Standard Operating Procedures (SOPs) and food specifications., • Assist the ESC with weekly inventory and input., • Manage scheduling for direct employees by 7 p.m. each Thursday for the following week and ensure efficient scheduling for hourly employees., • Review and approve timecards daily and manage breaks for subordinates., • Assist with events as needed and support the management of hourly employees as directed by the ESC and CDC., • Order supplies and food daily and adhere to sanitation and safety regulations., • Conduct pre-shift line checks to ensure product quality and quantity., • Conduct post-shift line checks to ensure the kitchen is properly broken down, containers are dated and consolidated, and the area is clean., • Ensure all direct employees adhere to the posted schedule and approve/disapprove request-offs for direct employees., • Ensure compliance with DOH and internal cleanliness policies., • Ensure staff meals are well-rounded and executed on time., • Conduct BOH pre-shift meetings to relay occupancy and expected cover count., • Ensure smooth service and adherence to internal quality and timeliness expectations., • Facilitate a smooth transition before, after, and between services., • Communicate production needs to the production team to ensure daily service success., • Input any breakage or waste from service. Skills and Qualifications: • Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position., • Fine dining experience preferred., • Strong attention to detail and a motivated, self-directed work ethic., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication skills., • Excellent time management abilities and a proactive, positive attitude., • Team-oriented with outstanding leadership capabilities., • Strong knowledge of various cooking methods, kitchen equipment, and best practices., • Experience using MS Office and restaurant software programs. Physical Aspects of the Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods. Benefits include: • Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off., • Employee Dining Discounts. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Corona Beach House, located in Miami International Airport, is seeking a talented Sous Chef to join the team! JOB OVERVIEW: Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train and monitor performance of line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 1-2 years experience as a Supervisor, Sous Chef or Chef at a 5 star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate (Preferred) Skills: • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize and delegate work assignments., • Ability to be clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line., • Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards is met., • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions., • Ability to supervise, train and direct employees; give correction when needed., • Ability to plan and produce centerpiece displays and banquet trays, and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Meet with Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete, review priorities., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day’s tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary., • Prepare and produce all menu items for designated banquet function., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform Chef de Cuisine of any shortages before the item runs out., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that Service Staff are informed menu items serve and amount of available for the meal period and functions., • Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests., • Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food cost., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards in order to make clean up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all banquet cooks assignments are completed before they sign out, • Review status of work and follow-up actions required with the Executive Sous Chef before leaving., • Document pertinent information in logbook., • Successful completion of the training/certification process., • Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Plate up banquet meals as assigned., • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference., • Menu tasting for restaurant., • Review Meeting planner feedback periodically., • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. KITCHEN FUNCTIONS: • Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc., • Ensure quality at all times., • Follow through with paperwork in a timely manner., • Attend Sous chef meetings, leaders' meetings etc., • Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems., • Schedule correctly and ensure there is no unapproved Over Time., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work., • Adjust standard production quantities depending upon the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure that a daily inventory is kept of all meat, fish, produce and freezer items., • All perishable food items must be wrapped and dated., • Document all tardiness and absences the day of the occurrence., • Review documentation with respective employee in a timely manner and follow progressive discipline procedures., • Check all line employee's mise-en-place and verify line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor that all staff perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Be on time, ready to work and set an example for all employees to follow. SECONDARY FUNCTIONS:, • Follow maintenance program and cleaning schedule, • Perform duties in other areas of kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and at off premise functions, • Research new products, menu items and display presentations, • Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description About Us: Rusty Pelican, Miami is an iconic waterfront dining destination, celebrated for its breathtaking views of the Miami skyline, vibrant energy, and unforgettable culinary experiences. Known as the place to celebrate life's most memorable moments, the Rusty Pelican seamlessly blends sophistication, flavor, and fun in a way only Miami can. Our restaurant features a fresh, coastal-inspired menu highlighting the best in locally sourced seafood, premium steaks, and globally influenced small plates-perfect for sharing. Guests enjoy creative craft cocktails, an extensive wine list, and elevated hospitality, whether they're dining al fresco or toasting inside our stunning event spaces. A favorite of locals, celebrities, and visitors alike, Rusty Pelican Miami has earned numerous accolades, including "Most Scenic Restaurant" by OpenTable, "Most Romantic Restaurant" by Thrillist, "Best Sunday Brunch" by Miami New Times, and consistent praise in the Miami food scene. With over $25MM in annual revenue, it's not just a restaurant-it's a landmark. Our mission at Rusty Pelican, Miami is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $70+ / year Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: • Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Flexibility to work evenings, weekends, and holidays as needed. Physical Demands: • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. All job offers are contingent upon successfully passing pre-employment background check

Job Description POSITION PURPOSE: The position of Chef de Cuisine will be responsible of all activities related to the Kitchen which includes: menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design and quality control. In addition, the Chef de Cuisine will also be responsible for managing labor and cost control in regards to budget and forecast. Hire, train, supervise and actively participate in all the food production areas of the kitchen, but with particular emphasis on the management of restaurant kitchen, in order to maintain Trump National Doral’s high standards of quality. This position will oversee the restaurants. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS: • Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on work station., • Participates in production of all food items necessary for operation, • Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products., • Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness., • Assigns in detail, specific duties to all associates under supervision of Executive Chef for efficient operation of kitchen and service., • Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. 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. • Performs other duties as required, ie. Special orders, buffet presentation, VIP parties, writing specialty menus for promotions, etc., • Supervises daily cleaning, inventorying of walk-in and reach-in boxes. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare Walking Frequent Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Constant Grasping Constant Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Lifting/Carrying(# lbs) Rare, up to 50+ lbs 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 Trump National Doral - Miami 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. 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. • Thorough knowledge of hot and cold food preparation, • Extensive skill in usage of slicers, mixers, grinders, food processors, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read, write and understand the English language in order to complete requisitions read recipes and communicate with other associates and leaders., • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc., • Ability to perform duties in confined spaces., • Ability to perform duties within extreme temperature ranges QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. Some formal technical training relative to this position is required. EXPERIENCE: At least 5 years experience in related field required. At least 5 years of experience in hospitality field preferred. At least two years in direct supervision. LICENSES OR CERTIFICATES: Health Department Food Supervisor certificate. 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. Trump National Doral 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.

Job Description A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance Team Member Hotel Rates, other discounts, perks and more This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees. Job Specifics • Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control, • Personally supervises kitchen activities to ensure quality production/delivery of product/service, • Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines, • Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines, • Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations, • Communicates daily with Executive Chef or Sous Chef, • Ensures security and proper use and control of operating supplies and equipment, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards, • Follows New Hire Training program in accordance with hotel policy, • Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Coaches, counsels, retrains employees as needed to ensure superior levels of performance, • Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel, • Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities, • Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance, • Other duties as assigned General • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with Loews Hotels standards, • Complies with required safety regulations and procedures, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with Loews Hotels standards, policies and rules, • Recycles whenever possible, • Remains current with Loews Hotels information and changes, • Complies with Loews Hotels uniform and grooming guidelines Qualifications Required: • Thorough knowledge of all matters related to the proper administration of a food service operations, • Two + years supervisory experience in hotel or free standing restaurant, • Certification as ”Food Service Manager” or other, as required by State County or Local regulations, • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria, • Effective management, leadership, organizational and communication skills, • Ability to work flexible schedule to include weekends and holidays Preferred: • Associate of Science degree or higher in Hospitality or Food Service Management Education: • Associate of Science degree or higher in Hospitality or Food Service Management Experience: • Two + years supervisory experience in hotel or free standing restaurant Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and is home to Arlo Hotels’ latest property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness room, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood has interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which will feature graffiti and artwork by local Miami-based artists. The Sous Chef is one of the most important jobs in a kitchen. They should have an extensive knowledge of all dishes on the menu. They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures. SPECIFIC DUTIES • Must be able to work every station on the line and adhere to the same standards as the line cooks, • In charge of Department of Health and temperature check lists three times daily, • Overseeing and driving their workgroups production and /or service, • Interviewing candidates for their workgroup along with Executive Sous Chef, • Evaluating while working with kitchen trails, • Training of their workgroup, • Verify all employees are properly adhering to timekeeping standards, • Organize all prop lists for their workgroup, • Maintenance of an Inventory type, • Monitor and correct schedule if overtime is approaching for their workgroup, • Assist chef in biannual employees evaluations in their workgroup, • Execution of banquets/events during their service and assist with pastry as needed, • Review any equipment issues and record in maintenance log, • Expedite their workgroups service, • Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef, • Monitoring and updating all Department of Health and temperature logs., • Complete daily walk through to verify all health department best practices are being followed and all items are to temp., • Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup, • Responsible for maintaining an up to date Food handlers permit, • Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follow and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Act as an ambassador to Arlo Hotels Culture. REQUIREMENTS: • Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen, • Must have 2 years of management experience, • Must be proficient in the English language (both speaking and writing), • Must be able to lift 50 lbs., • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen, • Must have extensive knowledge of the Department of Health’s codes and regulations Certifications: • ServSafe certificate We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

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 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 Sous Chef Job Description Department: Food and Beverage Reports to: Executive Chef/Executive Sous Chef Statement of Purpose: The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef in the overall management of the kitchen, assuring an efficient and effective Club operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates. Primary Duties: • Prepare high-quality cuisine and supervise the culinary and support staff, with a heavy focus on à la carte dining, • Establish training procedures and guidelines and implement new procedures to strengthen quality performance, • Ensure employees are following appropriate personal hygiene procedures, • Oversee production and assist with food preparation. Ensure mis en place is completed prior to commencement of service. Train staff on the impact of portion control, • Be proficient in every station. Expedite during service volume; ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature, • Maintain proper sanitation standards; confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food safety and handling policies and procedures, • Keep the back of the house areas organized and clean, • Assist in loss prevention measures, control waste, and rotate product, • Keep up with trends and apply knowledge for use at the Club, • Collaborate with the Executive Chef in menu writing of recipes and menu development., • Assist with monthly inventory, • Meet the financial goals of the Food and Beverage Department while working collaboratively with other managers within the department, • Develop and cultivate positive peer and vendor relationships, • Support a culture of enthusiasm, teamwork, and superior service amongst all departments, • Follow and ensure compliance of all policies and standards as outlined in the Employee Handbook, Service Manual, and other Club-generated documents, • Any other tasks as assigned by the Chain of Command Page Break Personality: Service Focused • Friendly and service-oriented personality with good interpersonal skills Organized and Detail-Oriented • Uses resources and time effectively. Supports superiors and colleagues at all times Ethics and Values • Maintains values and integrity; humble, respectful, and honest Team Player • Continually contributes to all colleagues’ success; maintains a positive attitude while at work Education and Certificates: • Culinary School degree Hospitality/Hotel/Business Management degree is preferred Experience: • A minimum of five years of experience working in a high-volume, full-service restaurant, hotel, or club, • Two years supervisory experience preferred Skills: Operational Skills • Ability to work long hours with a strong focus on operational excellence, • Knowledge and understanding of requirements regarding health and safety, sanitation, proper chemical usage, and fire procedures, • Ability to handle telephone calls and written correspondence properly, • Basic computer skills including MS Office Communication Skills • Ability to work independently and to partner with others to promote an environment of teamwork, • Ability to effectively communicate and use varying approaches with diverse personalities Language Skills • Very good verbal and written communication skills in English, • Verbal and written communication skills in Spanish and other European languages are preferred Other: • Ability to work in an outdoor environment in a hot climate, • May be required to lift, carry, push, pull, and place objects weighing up to 40 lbs., • Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity, • Ability to stand for an extended period of time, or for an entire work shift, • Available to work late nights, holidays, and long hours as necessary Equal Employment Opportunity, Drug Free Workplace

Job Description EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team., • Monitor team performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. 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. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral – Miami’s Cultural Foundation by understanding and supporting the Associates and the business. 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. 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. • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation, • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification 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 is strongly preferred.

Job Description Job Title: Chef de Cuisine, Italian Cuisine 3Meal Restaurant Experience Department: Food & Beverage Reports To: Executive Chef FLSA Status: Exempt SUMMARY: The Chef de Cuisine is responsible for designing the menu, hiring, and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, run 3meal restaurants, supporting banquets and catering needs, stepping in to help wherever needed. RESPONSIBILITIES: • Accountable for the quality, consistency and production of the restaurant kitchen., • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions., • Coordinates menus, purchasing, staffing and food preparation for the property's restaurant., • Create and update all Food matrix of each menu, Menu costings per item and Dish., • Create SOP’s for any necessary training for staff., • Daily Monitor of ADP employee timecards, attendance., • Works with the team to improve guest and employee satisfaction while maintaining the operating budget., • Must ensure sanitation and food standards are achieved., • Develop and trains team to improve results., • Ensuring Culinary Standards and Responsibilities are met for Restaurant., • Develops, designs or creates new applications, ideas, relationships, systems or products, including artistic contributions for restaurants., • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Maintains food preparation handling and correct storage standards., • Plans and manages food quantities and plating requirements for the restaurant., • Assists in developing daily and seasonal menu items for the restaurant., • Ensures compliance with all applicable laws and regulations., • Follows proper handling and right temperature of all food products., • Estimates daily restaurant production needs., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Check the quality of raw and cooked food products to ensure that standards are met., • Determines how food should be presented and creates decorative food displays., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Leads shift teams while personally preparing food items and executing requests based on required specifications., • Understanding employee positions well enough to perform duties in employees' absence., • Encourages and builds mutual trust, respect, and cooperation among team members., • Ensuring and maintaining the productivity level of employees., • Ensure employees are cross trained to support successful daily operations., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc., • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals., • Effectively investigates, reports and follows-up on employee accidents., • Ensuring Exceptional Customer Service., • Manages day-to-day operations, ensuring the quality and standards and meeting the expectations of the customers on a daily basis., • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement., • Empowers employees to provide excellent customer service, • Handles guest problems and complaints., • Interact with guests to obtain feedback on product quality and service levels., • Managing and Conducting Human Resource Activities., • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. QUALIFICATIONS: • Minimum 2 years of experience as a Chef de Cuisine or similar role in a restaurant., • Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner), • 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: • Culinary Degree Required. 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 provided 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 The role… At Mandolin Aegean Bistro the Chef de Cuisine is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards. As the Chef de Cuisine, you will have culinary, leadership, and human resource skills. Similar responsibilities to an Executive Chef, a key responsibility is to do everything necessary to ensure Mandolin Aegean Bistro's Kitchen Department is operating at maximum efficiency and to Mandolin Aegean Bistro standards. This is a job for people who love food and are natural leaders! A successful Chef de Cuisine will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. Main Duties • Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure, • Maintain Health and Safety standards set by Mandolin Aegean Bistro, local and regional government, • Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business, • Lead "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served, • Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety, • Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered., • Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: • Minimum of 10+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations, • High school diploma or equivalent trade school certification Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Mandolin Aegean Bistro offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu 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. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: 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]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description East Ridge Village is seeking a Full Time Server for our Assisted Living Facility! Position Summary: The Dining Server is responsible for being a provider of nutrition through taking resident orders and serving foods including texture modified and therapeutic diets according to the facility menu. The Dining Services Coordinator will be responsible for utilizing proper cleaning procedures in the dining room and kitchen areas according to State and Federal regulations. Organizational Relationship and Scope: 1. Directly report to the Dining Managers and Executive Chef and final reporting to the Director of Food and Beverage., 2. Works and communicates consistently with all dining staff, residents, and the designated hostess. Duties and Responsibilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities (but not limited to): • Supervise line execution to ensure efficient, accurate service., • Maintain food quality, consistency, and presentation standards., • Assist with inventory control, ordering, and proper food storage., • Train and cross-train kitchen staff on multiple stations., • Enforce food safety, sanitation, and cleanliness standards., • Assist with expediting to manage ticket flow and service timing., • Support labor scheduling and productivity goals. Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunities., • 401k savings plans., • Medical, dental and vision insurance., • Paid time off., • Employee discounts.Requirements:, • Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus., • Culinary degree or formal culinary training preferred., • Strong working knowledge of food safety, sanitation, and health department regulations., • Experience supporting inventory control, ordering, food cost awareness, and labor efficiency., • Ability to lead by example in a hands-on kitchen environment while managing multiple priorities., • Strong attention to detail and commitment to food quality and consistency., • Clear communicator with a collaborative, team-oriented mindset., • Bilingual proficiency is a plus. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. In this role, you will work closely with the Chef de Cuisine

The Sous Chef will support all culinary operations at Double Knot, ensuring consistency, precision, and excellence across sushi, robata, and hot kitchen stations. Support the Executive Chef in leading, training, and developing a large BOH team with a focus on professionalism, technique, and accounta

Job Description Position: Chef de Cuisine, Elevated Sushi Lounge Compensation: $90,000–$100,000 base salary Schedule: Full-time Benefits: Comprehensive benefits package including health coverage, 3 weeks paid time off, bonus potential, and professional development opportunities Role Summary: We are seeking an experienced and inspiring Chef de Cuisine to lead the culinary operations of a high-performing, chef-driven restaurant. This role is responsible for overseeing day-to-day kitchen operations while cultivating a culture centered on teamwork, accountability, and culinary excellence. The ideal candidate is a hands-on leader with a passion for mentoring chefs, maintaining exceptional food quality, and driving operational performance. This position partners closely with restaurant leadership to deliver memorable guest experiences while balancing creativity with financial discipline. What you bring to the table: • Proven ability to lead high-performing culinary teams in a fast-paced, full-service restaurant environment, • Strong experience coaching, mentoring, and developing cooks and sous chefs into future leaders, • Hands-on leadership style with a commitment to excellence during every service, • Expertise in food quality, recipe execution, consistency, and kitchen organization, • Strong understanding of food cost, labor management, inventory controls, purchasing, and P&L performance, • Experience creating efficient systems that improve productivity while maintaining culinary standards, • Ability to collaborate with front-of-house leadership to ensure seamless communication and exceptional guest experiences, • Commitment to food safety, sanitation, and operational compliance Why you'll love working here: • Opportunity to lead within a respected, chef-driven restaurant committed to culinary excellence, • Collaborative leadership team that values mentorship, innovation, and continuous improvement, • Competitive compensation with bonus potential, • Highly creative culinary environment, • Comprehensive health benefits and paid time off, • A culture that invests in professional growth and internal advancement, • The opportunity to make a meaningful impact on both the guest experience and the development of future culinary leaders Required Work Experience: • Previous experience as a Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership role, • Strong background in high-volume, full-service restaurants, • Demonstrated success managing kitchen financials, labor, inventory, and operational performance, • Experience recruiting, training, and developing culinary teams, • Thorough knowledge of food safety and sanitation standards Preferred Work Experience: • Experience working within chef-driven or elevated dining concepts, • Exposure to multi-unit or growth-oriented restaurant organizations, • Experience supporting menu development, recipe standardization, and culinary training initiatives Personal Qualities: • Passionate leader who leads by example and inspires those around them, • Calm, composed, and solutions-oriented under pressure, • Highly organized with exceptional attention to detail, • Collaborative, humble, and committed to building strong teams, • Dedicated to continuous learning, operational excellence, and delivering exceptional hospitality

Job Description We are seeking an exceptional Full-Time Private Chef with a specialty in Asian cuisine — particularly Chinese, Vietnamese, and Korean cuisine — to join a warm, fully staffed private residence in Surfside, Miami. This role is ideal for a culinary professional who brings creativity, precision, and a deep understanding of Asian cooking within a luxury private household setting. The Chef will work collaboratively alongside another chef as part of a highly organized household team. The typical schedule is 3.5 days on / 3.5 days off, preparing daily lunch and dinner service for two principals, with occasional dinner parties and events for 6–12 guests. The principals generally entertain once a week. The principals are respectful and health-conscious, with a strong appreciation for fresh, high-quality ingredients, consistency, and approachable meals. The Chef will work closely with the domestic team comprised of Chief of Staff, Estate Manager, kitchen helper, assistants, and housekeeping to ensure seamless service and an exceptional dining experience Key Responsibilities: • Plan, prepare, and execute daily meals with a focus on Asian cuisines, including Chinese, Vietnamese, Korean, and other regional specialties, • Create balanced, health-conscious menus tailored to principals' preferences and dietary needs, • Source high-quality, fresh ingredients; manage grocery shopping and pantry organization, • Prepare daily breakfast, lunch, and dinner, with occasional meal prep for travel or extended family needs, • Execute both simple everyday meals and elevated, restaurant-quality dishes when required, • Maintain a clean, organized, and fully compliant kitchen environment at all times, • Manage kitchen inventory, including specialty Asian ingredients, sauces, spices, and staples, • Accommodate occasional dinner parties, entertaining, or private events as needed, • Collaborate with Estate Manager and household staff to coordinate timing and service flow, • Ensure food presentation is of the highest standard, with attention to detail and consistency, • Maintain strict confidentiality and professionalism at all times, • Be flexible and responsive to changing household schedules and requests Qualifications: • Minimum 5+ years of experience as a Private Chef or Executive Chef, preferably within private households or high-end hospitality, • Strong expertise in Asian cuisines, with the ability to execute authentic and modern interpretations, • Experience with health-focused, clean, and nutritionally balanced cooking, • Excellent organizational and time-management skills, • Ability to work independently while integrating into a private household team, • Strong communication skills and a calm, professional demeanor, • Knowledge of kitchen safety, sanitation standards, and private service etiquette, • Flexible, discreet, and service-oriented mindset, • Legal authorization to work in the U.S. Compensation & Benefits: • Compensation DOE, • Full benefits package, • Opportunity to work in a respectful, well-managed, and long-term private household environment

Job Description Title: Banquet Chef Job Summary: We are looking for an experienced Banquet Chef to join our team at Miccosukee Casino & Resort. As a valued team member, we are committed to delivering a memorable, impressive, caring, committed and original experience for our guests, our team members, and community. We uphold this commitment by providing a safe and enjoyable workplace where YOU are our number one priority. It is the MICCO way. Miccosukee Casino & Resort is expanding, with completed projects including a new Smoking Room & Bar, a High Limit Slots area, and a VIP Lounge, all designed to enhance the guest experience. Future plans include a lazy river and water park, an over 2,000 capacity entertainment venue, and renovated hotel rooms to become a top South Florida destination. We are proud to be recognized for both our workplace culture and guest experience. Miccosukee Casino & Resort has been awarded the 2023 Miami-Dade Favorites Gold Award for Best Casino, named Miami New Times’ Best of Miami Winner in 2024, and recognized as a USA Today Top Workplace in both 2024 and 2025. We are seeking passionate, service-oriented individuals to join our exceptional team. If you’re ready to grow with us while enjoying competitive compensation, great benefits, and a fun work environment, we look forward to meeting you! Qualifications • Must be able to communicate in English, Spanish is a plus, • High school diploma or equivalent, • Must be able to obtain and maintain a Tribal Gaming License, • Minimum of 3 years as a Banquet Chef in heavy volume., • Working knowledge PC skills including MS Word and Excel, • Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines, • Must be able to frequently move freely about the property, maintain manual dexterity to operate job related equipment, such as telephones, copiers, etc., withstand various activities such as frequent walking, and withstand prolonged standing, stretching, bending and kneeling without restriction, • Must be able to work different shifts, which may include holidays and weekends, • Be able to work indoors and be exposed to various environmental contaminants including smoke, • Ability to lift or carry a minimum of 50 pounds unassisted in the performance of specific tasks assigned, • Must be able to work with others, communicate well, receive direction, and provide feedback when needed to achieve department goals and objectives, • Must maintain a positive attitude toward work and interface with guests in a congenial and polite manner, • Must be able to address stressful situations with clients with dignity and the utmost tact and politeness, • Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods Responsibilities The primary responsibility of the Banquet Chef is to assists the Executive Chef in culinary processes. The Banquet Chef ensures that the kitchen operates in a timely manner that meets our quality standards. • Plan customized banquet menus, coordinate food preparation, and ensure high-quality presentation for large groups., • Supervise, train, and mentor culinary staff; manage inventory, order supplies, and control food costs/waste., • Review Banquet Event Orders (BEOs), attend planning meetings, and ensure all food is served timely and at the correct temperature., • Enforce food safety regulations (e.g., sanitation, proper storage) and maintain consistent taste and plating standards., • Assists in controlling all operating costs through a variety of record keeping procedures., • Works with the culinary management in controlling deliveries of goods and proper storage to eliminate waste and spoilage., • Develops strategies for increasing sales and profitability, • Provides for the timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems., • Members are expected to conduct and carry themselves in a professional manner at all times and to observe the Company’s standards, work requirements and rules of conduct., • Consistent and regular attendance is an essential function of this job, • Performs other related duties as assigned The Casino & Resort will function seven days a week, 24 hours a day. We may find it necessary to re-schedule shifts according to our business volume. You must be willing and available to fulfill these demands While performing the duties of this job, the team member will be regularly required to walk, stand and sit. The associate will occasionally be required to climb and use balance. Additionally, the team member will frequently be asked to use hands and arms carry and lift items. Specific vision abilities required to perform this job include close vision and distance vision. While performing the duties of this job, the team member may experience temperature fluctuations and moderate to high levels of noise. This is a smoking environment.

Job Description 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. The ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. Responsibilities: Design and execute a refined menu inspired by Lebanese and Mediterranean traditions, elevated for a fine-dining audience. Present dishes with exceptional attention to detail, flavor balance, and aesthetics. Source premium ingredients from the Mediterranean region and ensure uncompromising quality standards. Lead, train, and inspire a professional kitchen team, fostering excellence and consistency. Collaborate with management to pair menus with fine wines, cocktails, and luxury hospitality experiences. Maintain the highest standards of food safety, hygiene, and operational efficiency. Requirements: Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Mastery of Lebanese and Mediterranean culinary traditions, with the ability to reinterpret them for an upscale clientele. Strong leadership and team management skills. Passion for creativity, innovation, and delivering exceptional guest experiences. Knowledge of menu engineering, cost control, and sourcing premium ingredients. English proficiency required; additional languages are a plus. Powered by JazzHR WSETsCF2xO

Job DescriptionWe are building world-class luxury brands in cigars, fine dining, and entertainment, and we’re seeking a polished, professional Sous Chef to join our team. This is a rare opportunity to be part of one of Miami’s most ambitious premium lifestyle destinations — combining Michelin‑level cuisine, bespoke cocktails, elite cigars, and unforgettable guest experiences. About the Role As Sous Chef, you will work directly with our Executive Chef to manage day-to-day kitchen operations, lead back-of-house staff, ensure quality control, and support the execution of a Michelin-level menu. This is an opportunity to be part of a dynamic opening team setting new standards in luxury dining on Miami Beach. What You’ll Do: Oversee kitchen operations in collaboration with Executive Chef Supervise and train BOH team to ensure consistency, quality, and presentation Ensure full compliance with food safety and sanitation regulations Assist with ordering, inventory, prep, and cost control Lead by example during service and maintain calm under pressure Ensure timely delivery of dishes during high-volume shifts Contribute to menu development and specials Ideal Candidate: • 2+ years of experience as a Sous Chef or strong Lead Line Cook in upscale/fine dining environments Culinary degree or equivalent hands-on experience Excellent knife skills and deep knowledge of international cooking techniques Strong leadership, communication, and team management skills Understanding of food cost, inventory, and kitchen systems Positive attitude, professionalism, and ability to thrive under pressure Powered by JazzHR DO5awMx55q