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<h3>Job Description</h3>
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 talented Sous Chef to join our growing team in Miami!
WHY BUTLER!
<ul>
<li>Competitive Salary!</li>
<li>Health, Dental benefits, Vision and a 401k plan match</li>
<li>Flexible Scheduling</li>
<li>Provided breakfast, lunch, and dinner shift meals</li>
<li>Culinary uniforms</li>
<li>Growth and development opportunities.</li>
</ul>
RUN THE SHOW:
<ul>
<li>Give restaurant daily recap to the corporate chef about operations</li>
<li>Ensure that inventory is properly stored, and the product is rotated</li>
<li>Cross-train all staff to clean, organized their station, and taste their dishes</li>
<li>Maintain the food standards and execute them consistently with the culinary team</li>
</ul>
IDEAL CANDIDATE
<ul>
<li>2-3 years of Food &amp; Beverage experience preferred</li>
<li>A well-groomed appearance.</li>
<li>Worked in a fast-paced, busy environment with minimal supervision</li>
</ul>
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.
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Sous Chef

<h3>Job Description</h3>
Job Description
Sexy Fish&nbsp;is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location, and a selective selection of artwork.&nbsp;Sexy Fish&nbsp;comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program
&nbsp;We are currently seeking a dedicated and energetic Sushi Chef de Partie to join our esteemed kitchen team. As a Sushi Chef de Partie, you will play a central role in the preparation and execution of high-quality sushi dishes, contributing to the diversity and excellence of our menu. If you have a passion for Japanese cuisine, a keen understanding of sushi techniques, and are committed to culinary excellence, we invite you to showcase your skills at our restaurant.
&nbsp;Key Responsibilities:
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prepare and present a variety of sushi dishes in accordance with established recipes.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Collaborate with the culinary team to ensure the highest standards of food quality and presentation.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Maintain a clean and organized sushi station, adhering to food safety and sanitation standards.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Assist in inventory management, ordering, and maintaining quality control of sushi ingredients.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mentor and train junior kitchen staff, contributing to the development of a cohesive culinary team.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Actively participate in menu development, bringing forward ideas for continuous improvement.
Requirements:
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Proven experience as a Sushi Chef de Partie or in a similar role in a high-end restaurant or luxury establishment.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Strong understanding of various sushi techniques and Japanese cuisine.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Attention to detail and a commitment to maintaining high-quality culinary standards.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to thrive in a fast-paced kitchen environment.
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to lift up to 25lbs.
Benefits:
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Medical, Dental, STD, LTD, Life Insurance, 401(K)
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Generous discount off your bill
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Paid Time Off
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Recommend a friend scheme with great bonuses per individual referral
-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more&nbsp;
Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.
&nbsp;We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Sushi Chef de Partie

<h3>Job Description</h3>
Job Description
Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety &amp; sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team. RESPONSIBILITIES: • Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members • Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks • Partners with the Executive Chef, GM, FOH Managers on training and educating all team members • Ensures 100% recipes adherence by all team members • Holds team accountability to policies and procures set forth by American Social • Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization • Leads the implementation of a HACCP plan and ensures all team member follow as well • Keep a clear line of communication with the Executive Chef, as well as the GM and Corporate Chef • Assists Executive Chef in running food cost to goal • Manages controllable costs to goal • Assist the Executive Chef to manage the culinary side of the back office accounting and scheduling systems • Performs accurate inventories and clearly communicates food cost to issues to all team members • Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift • Holds team members to the proper Image and Appearance Guidelines including proper hygiene ABILITY TO: • Be adaptable to a changing environment • Clearly communicate to all levels of the organizations • Manage team of up to 75 people • Hold 1 on 1’s and communicate areas of opportunity and development • Bring creative ideas to build sales and overall brand improvement • Work in an organized manner • Multi-task and have a great sense of urgency with changing priorities • Work independently as well as in a team environment • Ability to work under pressure and meet deadlines • Follow Company Budgets and established goals • Maintain a professional and polished appearance • Able to work in a fast pace environment • Prioritizes projects and solicitates direction when necessary • Work nights and weekends • Work 12+ hours shifts as necessary EDUCATION AND SKILLS: • 3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant • Strong communication and leadership skills • Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros) • Advanced organizational skills • Bilingual is a plus • Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.) • Serv Safe Certified • Strong knowledge of proper food handling and sanitation standards • Proficiency in Microsoft Office

<h3>Job Description</h3>
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 Sous Chef will ensure that guests at The Betsy receive extraordinary culinary experiences. The Sous Chef will work with, manage, and motivate several teams within the Culinary department, including Cooks and Stewards. The Sous Chef is responsible for the successful day-to-day operation of The Betsy’s kitchens.
 Responsibilities and Duties Include but Not Limited to the Following:
<ul>
<li>Has passion for food preparation and knowledge of industry trends.</li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Monitors sanitation and safety practices to ensure that employees follow standards and regulations. </li>
<li>Arrange for equipment purchases or repairs in the hotel kitchens.</li>
<li>Inspects supplies, equipment, or work areas to ensure conformance to established standards. </li>
<li>Plans, directs, or supervises the food preparation or cooking activities of multiple kitchens within the hotel.</li>
<li>Supervises or coordinates activities of cooks or workers engaged in food preparation</li>
<li>Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food. </li>
<li>Assists in the development, implementation and administration of all Human Resource functions, including recruitment, training and development, performance management and associate relations activities, relating to all Culinary personnel.</li>
<li>Estimates amounts and costs of required supplies, such as food and ingredients. </li>
<li>Orders or requisitions food or other supplies needed to ensure efficient operation. </li>
<li>Checks the quality of raw or cooked food products to ensure that standards are met. </li>
<li>Checks the quantity and quality of received products. </li>
<li>Determines production schedules and staff requirements necessary to ensure timely delivery of services. </li>
<li>Coordinates planning, budgeting, or purchasing for all the food operations within the hotels. </li>
<li>Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs. </li>
<li>Meets with sales representatives to determine pricing or order considerations. </li>
<li>Collaborates with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. </li>
<li>When needed, meets with customers to discuss menus for special occasions, such as weddings, parties, or banquets. </li>
<li>Record production or operational data on specified forms.</li>
<li>Responsible and accountable for meeting budgeted revenue, cost of goods, labor, and other expense goals.</li>
<li>Provides input into developing The Betsy’s Culinary budget each year and ensures the department hits set goals.</li>
<li>Capable of resolving escalated issues arising from operations and requiring coordination with managers and other departments.</li>
<li>Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property.</li>
<li>Performs additional tasks as required by management.</li>
</ul>
Job Requirements
<ul>
<li>High school diploma is required. A culinary degree is preferred.</li>
<li>1 year of experience in a supervisory culinary role, preferably within a luxury hotel or fine dining restaurant environment.</li>
<li>Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.</li>
<li>Must be able to speak, write and understand English. Ability to communicate in Spanish and/or Haitian Creole desirable. Must be proficient in the use of computers and management software.</li>
<li>Must be able to multitask in a fast paced, high quality environment.</li>
</ul>
 Knowledge
<ul>
<li>Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. </li>
<li>Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.</li>
<li>Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.</li>
<li>Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. </li>
<li>English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. </li>
<li>Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. </li>
</ul>
Skills
<ul>
<li>Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. </li>
<li>Coordination — Adjusting actions in relation to others' actions. </li>
<li>Speaking — Talking to others to convey information effectively. </li>
<li>Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job. </li>
<li>Time Management — Managing one's own time and the time of others. </li>
<li>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. </li>
<li>Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. </li>
<li>Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one. </li>
<li>Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making. </li>
<li>Service Orientation — Actively looking for ways to help people. </li>
<li>Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance. </li>
<li>Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. </li>
<li>Reading Comprehension — Understanding written sentences and paragraphs in work related documents. </li>
</ul>
Abilities
<ul>
<li>Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences. </li>
<li>Oral Expression — The ability to communicate information and ideas in speaking so others will understand. </li>
<li>Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. </li>
<li>Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense. </li>
<li>Speech Recognition — The ability to identify and understand the speech of another person. </li>
<li>Near Vision — The ability to see details at close range (within a few feet of the observer). </li>
<li>Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. </li>
<li>Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. </li>
<li>Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways. </li>
<li>Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. </li>
<li>Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. </li>
<li>Written Comprehension — The ability to read and understand information and ideas presented in writing. </li>
<li>Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. Selective Attention — The ability to concentrate on a task over a period of time without being distracted. </li>
</ul>
 
The Betsy – South Beach is an equal opportunity employer as well as a drug-free and harassment-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.

<h3>Job Description</h3>
Job DescriptionAs a Chef de Partie, you are responsibly supporting the Head and Sous Chef delivering consistently high-quality food. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Responsibilities 
<ul>
<li>Preparation and distribution of all daily meals </li>
<li>Responsible for a kitchen section </li>
<li>Co-responsible for achieving and maintaining the company's standards and budgets </li>
<li>Assistance to the Executive Chef in ordering food supplies </li>
<li>Co-responsible for proper storing of food, kitchen supplies and stock </li>
<li>Co-responsible for impeccable cleanliness, hygiene and tidiness </li>
<li>Co-responsible for meeting the HACCP standards </li>
<li>Assistance with undertaking inventories as per company's directives </li>
<li>Participation in training programs </li>
<li>A regular presence in the restaurant at the buffets </li>
</ul>
 Requirements
<ul>
<li>Fluently spoken English </li>
<li>Previous experience in a similar role </li>
<li>Hospitality degree will be considered an advantage </li>
<li>Pleasant and communicative character </li>
<li>Professional attitude and appearance </li>
<li>Reliability and hard work </li>
<li>Great team spirit </li>
</ul>
 Benefits
<ul>
<li>Seasonal or permanent employment </li>
<li>Competitive salary and bonuses </li>
<li>Accommodation and meals </li>
<li>Health insurance </li>
<li>Flight tickets </li>
</ul>

Chef de Partie (Cruise Ships)

<h3>Job Description</h3>
Job Description
Where The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You’ll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision. Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto.&nbsp;
The Host position is the first impression our guests receive of our brand and is the beginning of providing exceptional guest experiences. The host is the designated point person for seating each section appropriately, managing reservations, and setting appropriate expectations for the guest. The Host is accountable for keeping the host area clean and organized, and providing warm and welcoming service for our guests as they enter and exit our venue.
&nbsp;Responsibilities
<ul>
<li>
Coordinate seating and dining room flow
</li>
<li>
Answer calls and questions that guests may have on their upcoming reservations
</li>
<li>
Maintain awareness and attentiveness to guests and their special occasions, food restrictions and special accommodations
</li>
<li>
Maintain a working environment that complies with health and safety guidelines
</li>
<li>
Deliver excellent customer service by anticipating the needs of coworkers and guests&nbsp;
</li>
<li>
Ensure that side stations are prepped as needed for business demand
</li>
<li>
Build rapport with guests in order to increase repeat clientele
</li>
<li>
Complete administrative work in the morning
</li>
</ul>
Qualifications
<ul>
<li>
A clean and polished appearance
</li>
<li>
Strong multitasking abilities and a diligent work ethic
</li>
<li>
Experience in customer-facing service roles
</li>
<li>
Night, weekend, and holiday availability
</li>
<li>
Ability to stand for the duration of shifts and lift up to 15 lbs
</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Model Hostess

<h3>Job Description</h3>
Job Description
Company: Premier Home Improvements, a trusted, family-owned provider of hurricane impact windows, doors, flooring, and roofing products for homeowners.
Home Solutions Appointment Setter $50K-$75K - Schedule FREE window door and roofing estimates for homeowners - No Selling!
Responsibilities: • Connect with homeowners and build rapport • Schedule FREE estimate appointments for windows and doors • Work outdoors and engage directly with potential clients
Requirements: • Outgoing personality with strong communication skills • Motivated to earn and hit goals
Offer: • Competitive earnings: $50K-$75K per year • 5-day schedule, field-based work • Great opportunities for career advancement
To Apply: All applicants must submit their updated resume along with their contact phone number. Once qualified, selected candidates will be contacted for a phone interview.
 #hc179919

Home Solutions Appointment Setter No Sales Just Scheduling $50K to $75K

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Company parties</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Paid time off</li>
<li>Training &amp; development</li>
<li>Tuition assistance</li>
<li>Vision insurance</li>
</ul>
 Glass &amp; Vine is seeking a Sous Chef to join our beautiful venue in Coconut Grove! 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 the 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: 
<ul>
<li>Internal: Kitchen Staff, Stewarding Staff, F&amp;B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.</li>
<li>External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.</li>
</ul>
 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: 
<ul>
<li>High school diploma or equivalent vocational training certificate</li>
<li>Culinary College Degree</li>
<li>Previous Management/Supervisory experience</li>
<li>1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant</li>
<li>Food handling certificate</li>
<li>Ability to communicate in English with guests, co-workers, and management to their understanding</li>
<li>Ability to compute basic mathematical calculations</li>
<li>Ability to provide legible communication</li>
<li>Sanitation certificate (Preferred)</li>
</ul>
 Skills: 
<ul>
<li>Ability to perform job functions with attention to detail, speed, and accuracy.</li>
<li>Ability to prioritize, organize and delegate work assignments.</li>
<li>Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.</li>
<li>Ability to work well under pressure of meeting production schedules and timelines for guests.</li>
<li>Ability to maintain good coordination.</li>
<li>Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.</li>
<li>Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions.</li>
<li>Ability to work with all products and food ingredients involved.</li>
<li>Ability to use all senses to ensure quality standards is met.</li>
<li>Ability to differentiate dates</li>
<li>Ability to operate, clean, and maintain all equipment required in job functions.</li>
<li>Ability to supervise, train and direct employees; give correction when needed.</li>
<li>Ability to plan and produce centerpiece displays and banquet trays, and make buffets.</li>
<li>Ability to comprehend and follow recipes.</li>
<li>Ability to expand and condense recipes.</li>
<li>Ability to produce creative and artistic food work.</li>
<li>Ability to perform job functions with minimal supervision.</li>
<li>Ability to work cohesively with co-workers as part of a team.</li>
<li>Ability to motivate staff and maintain a cohesive team.</li>
<li>Ability to promote positive relations with all individuals.</li>
<li>Ability to meet datelines.</li>
</ul>
 ESSENTIAL JOB FUNCTIONS: 
<ul>
<li>Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.</li>
<li>Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.</li>
<li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.</li>
<li>Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.</li>
<li>Ensure that staff reports to work as scheduled; document any late or absent employees.</li>
<li>Coordinate breaks for assigned staff.</li>
<li>Prepare and assign production and prep work for all staff to complete, and review priorities.</li>
<li>Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks.</li>
<li>Complete opening duties:</li>
<li>Set up the workstation with required mise en place, tools, equipment, and supplies according to standards.</li>
<li>Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards.</li>
<li>Check production schedule and pars.</li>
<li>Establish priority items for the day.</li>
<li>Inform the Chef de Cuisine of any supplies that need to be requisitioned for the days tasks.</li>
<li>Transport supplies from the storeroom and stock in designated areas.</li>
<li>Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.</li>
<li>Start prep work and production of items needed for the day.</li>
<li>Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.</li>
<li>Prepare and produce all menu items for designated banquet functions.</li>
<li>Prepare all dishes following recipes and yield guides, according to department standards.</li>
<li>Inform Chef de Cuisine of any shortages before the item runs out.</li>
<li>Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.</li>
<li>Assist staff wherever required to ensure optimum service to guests.</li>
<li>Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions.</li>
<li>Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.</li>
<li>Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.</li>
<li>Maintain production charts according to department standards.</li>
<li>Minimize waste and maintain controls to attain forecasted food costs.</li>
<li>Disinfect and sanitize cutting boards and worktables.</li>
<li>Transport empty, dirty pots and pans to the pot wash station.</li>
<li>Direct and assist stewards in order to make clean-up a more efficient process.</li>
<li>Breakdown workstation and complete closing duties according to department standards:</li>
<li>Return all food items to the proper storage areas</li>
<li>Rotate all returned product</li>
<li>Wrap, cover, label, and date all items being put away</li>
<li>Straighten up and organize all storage areas</li>
<li>Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves</li>
<li>Return all unused and clean utensils/equipment to the specified locations</li>
<li>Ice down hot items from the steam table so they cool quickly</li>
<li>Turn off all equipment not needed for the next shift</li>
<li>Restock items that were depleted during the shift</li>
<li>Ensure all banquet cooks' assignments are completed before they sign out</li>
<li>Review status of work and follow-up actions required with the Executive Sous Chef before leaving.</li>
<li>Document pertinent information in the logbook.</li>
<li>Successful completion of the training/certification process.</li>
<li>Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef.</li>
<li>Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards.</li>
<li>Conduct scheduled performance appraisals.</li>
<li>Interview and hire new personnel according to the policies.</li>
<li>Plate up banquet meals as assigned.</li>
<li>Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.</li>
<li>Menu tasting for the restaurant.</li>
<li>Review Meeting planner feedback periodically.</li>
<li>Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.</li>
<li>Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.</li>
</ul>
 KITCHEN FUNCTIONS: 
<ul>
<li>Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc.</li>
<li>Ensure quality at all times.</li>
<li>Follow through with paperwork in a timely manner.</li>
<li>Attend Sous chef meetings, leaders' meetings, etc.</li>
<li>Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems.</li>
<li>Schedule correctly and ensure there is no unapproved Over Time.</li>
<li>Ensure that plating and recipe guides are followed and that all food items are consistent.</li>
<li>Ensure the work area is kept clean and safe.</li>
<li>Ensure that all employees are allowed a 30-minute break.</li>
<li>List production and assign specific job tasks.</li>
<li>Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work.</li>
<li>Adjust standard production quantities depending on the forecasted business.</li>
<li>Ensure all requisitions are closed out and signed by the Sous Chef.</li>
<li>Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items.</li>
<li>All perishable food items must be wrapped and dated.</li>
<li>Document all tardiness and absences on the day of the occurrence.</li>
<li>Review documentation with the respective employees in a timely manner and follow progressive discipline procedures.</li>
<li>Check all line employees' mise-en-place and verify line is ready for service.</li>
<li>Spot-check that menu items are being produced to standards.</li>
<li>Monitor that all staff perform to their standards of service.</li>
<li>Follow all restaurant procedures and policies.</li>
<li>Give Positive feedback to staff to maintain performance and address behavior, not personality.</li>
<li>Be on time, ready to work, and set an example for all employees to follow.</li>
</ul>
SECONDARY FUNCTIONS: 
<ul>
<li>Follow the maintenance program and cleaning schedule</li>
<li>Perform duties in other areas of the kitchen as assigned</li>
<li>Attend gourmet shows, food and wine meetings</li>
<li>Perform at special events and at off-premise functions</li>
<li>Research new products, menu items, and display presentations</li>
<li>Assist in the employee selection process.</li>
</ul>
 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. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

<h3>Job Description</h3>
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 (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (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 Sous Chef is responsible to assist the Executive Sous Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:
 
RESPONSIBILITIES: 
<ul>
<li>Adherence to all company policies as stated in the employee handbook.</li>
<li>Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)</li>
<li> Daily high-cost perpetual inventory</li>
<li> Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet</li>
<li> Food COGS</li>
<li> Follow order guides and understand F&amp;O quality &amp; pricing standards</li>
<li> Review prior week’s labor to find areas of opportunity</li>
<li> Schedules (coverage and costing)</li>
<li> Daily and Weekly Food purchases</li>
<li> Daily and Weekly Labor (dollars and percentage)</li>
<li> New hire &amp; Termination procedures</li>
<li> Food par levels</li>
<li> Par levels on Plate-ware and communicate with FOH</li>
<li> Dish machine and chemical company</li>
<li> Employee injury reports </li>
<li> Weekly management meetings </li>
<li> Pre-Shifts with staff</li>
<li> Daily food inventory and ordering</li>
<li> Labor management</li>
<li> Overtime monitoring</li>
<li> Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)</li>
<li> Product Rotation adheres (FIFO) </li>
<li> Food quality and specification</li>
<li> Recipe adheres</li>
<li> Line checks</li>
<li> Organization of back of house (storage, prep, line and dish areas)</li>
<li> Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs) </li>
<li> Line of sight and attention to detail </li>
<li>Teamwork and training</li>
<li> Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the</li>
<li>Restaurant's specifications and commitment to quality</li>
<li>Monthly inventory</li>
<li> Must have good communications skills</li>
<li> Involved in events and menu changes and launches</li>
<li> Daily specials</li>
<li> Omakase Menus </li>
<li> Communicate any issues, concerns or updates with chef and sous chefs</li>
<li> Temp logs monitoring</li>
<li> Kitchen opening and closing procedure</li>
<li> Managerial skills of an entire BOH</li>
</ul>

Requirements/Qualifications: 
<ul>
<li>College degree/Culinary school degree preferred, but not necessary</li>
<li>Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant</li>
<li>Must have computer knowledge (Excel, Windows, POS, etc.)</li>
</ul>

Physical Demands And Work Environment: 
<ul>
<li>General office assignments-(typing), which lends itself to repetitive motion. </li>
<li>Sitting in a stationary position for several hours within the day. </li>
</ul>

Sous Chef, MILA

<h3>Job Description</h3>
Job Description
Summary of Position: 
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Hospitality at the forefront of actions.
Duties &amp; Responsibilities:
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Team Members and guests.
• Provide advice and suggestions to General Manager as needed.
Qualifications:
• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.
• Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

15,879 Jobs in Coral Gables, FL, USA