<h3>Job Description</h3>
Job Description
Do more than make ends meet. Deliver with Gopuff and get paid to deliver what your neighbors need from a Gopuff facility near you! With one centralized pickup location and smaller delivery zones, Gopuff makes earning effortless. It's simple: deliver from a facility near you straight to the customer! You’ll be delivering everyday essentials, from cleaning supplies, home needs and OTC medications to food, drinks and more.&nbsp;
Sign up to be a Gopuff Delivery Partner today and experience the easiest way to earn big!
Why should you partner with Gopuff?
<ul>
<li>Earn an upfront amount for every order you deliver, even if it's canceled by the customer</li>
<li>Keep 100% of your tips + earn extra with special incentives</li>
<li>Earn Wait Pay when you schedule your time with us (varies by market)</li>
<li>Choose your own schedule and deliver when you want</li>
<li>No restaurants, no riders - deliver from a familiar, centralized facility. That’s it!</li>
</ul>
What you’ll need to get started:
<ul>
<li>Be at least 21 years or older</li>
<li>Valid U. S. driver’s license</li>
<li>Vehicle with insurance + registration in your name</li>
<li>Smartphone</li>
<li>Willing &amp; able to pass a pre-paid alcohol delivery training course (where applicable)</li>
</ul>
How it works:
<ul>
<li>Login to the Gopuff Driver app from your local facility</li>
<li>Get trip offers and pick up your orders inside</li>
<li>Deliver to happy customers</li>
</ul>
No previous delivery experience required. Sign up today and start earning!
–
Delivery Driver Partners will be independent contractors. Delivery Driver Partners must have a valid driver's license, minimum auto insurance and complete a background check. Delivery Driver Partners will use their own reliable car, smartphone, and data + text plan. Driving with Gopuff is perfect for those seeking part time work, seasonal work, temporary work or a flexible opportunity. With flexible hours you can make your own schedule and drive as little, or as much as you want! Previous delivery experience as a delivery driver or courier driver is not required, but we encourage drivers from other delivery, gig, or ridesharing services to sign up.&nbsp;
SIGN UP NOW!

Earn Money Delivering With Gopuff

<h3>Job Description</h3>
Job DescriptionCompany Description 
Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to:
<ul>
<li>EAT authentic Italian food at our restaurants, cafés and to-go counters</li>
<li>SHOP a selection of high-quality Italian, local and homemade products</li>
<li>LEARN through our classes and our team’s product knowledge</li>
</ul>
Job Description 
The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience.
Reports&nbsp;to the Executive Chef and manages a team of Sous Chef Managers.
<ul>
<li>Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants</li>
<li>Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations</li>
<li>Reviews financial information such as sales, costs and labor, to ensure adherence to budgets</li>
<li>Manages inventory: estimates needs, places orders, receives and checks deliveries</li>
<li>Informs front of house personnel of menu changes, specials and shortages</li>
<li>Documents, investigates, escalates and resolves employee or guest incidents</li>
<li>Performs other duties as required or assigned</li>
</ul>
Qualifications 
<ul>
<li>5+ years of chef experience, including 2+ years of management experience&nbsp;</li>
<li>Knowledge of Italian cuisine&nbsp;</li>
<li>Excellent communication and leadership skills</li>
<li>Advanced computer skills</li>
<li>Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred</li>
</ul>
Job Requirements
<ul>
<li>Availability to work onsite with a flexible schedule including evenings, weekends and holidays</li>
<li>Ability to lift up to 50 pounds</li>
<li>Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting</li>
<li>Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc.</li>
</ul>
 Additional Information 
Benefits and Perks
<ul>
<li>Medical, Dental, Vision Insurance</li>
<li>Paid Time Off</li>
<li>Paid Parental Leave</li>
<li>401K with match or RRSP</li>
<li>Bonus program</li>
<li>Free family meal daily</li>
<li>Discounts at Eataly</li>
<li>Classes on products and Italian cuisine</li>
<li>Referral bonus program</li>
<li>and more!</li>
</ul>

Chef de Cuisine

<h3>Job Description</h3>
Job DescriptionMika Coral Gables, a premier dining destination led by renowned Chef Michael White, is seeking a talented and dedicated Chef de Partie to join our team. We pride ourselves on delivering a world-class culinary experience with a focus on exceptional quality, creativity, and precision. In this role, you'll take charge of your section with skill and creativity, playing a key part in maintaining the outstanding culinary standards that set our restaurant apart.&nbsp;If you’re dedicated to your craft, thrive under pressure, and are excited to grow within a dynamic kitchen environment, we’d love to hear from you. Key Responsibilities:
<ul>
<li>Food Preparation:&nbsp;Take full ownership of your section, ensuring every dish meets Chef Michael White's recipes and techniques.&nbsp;</li>
<li>Collaboration:&nbsp;Work closely with the culinary team to develop and elevate menu offerings with creativity and consistency. Support and guide junior kitchen staff, fostering a collaborative and efficient team dynamic.</li>
<li>Cooking &amp; Plating:&nbsp;Prepare and cook food to order, ensuring dishes meet the restaurant’s high standards of quality, taste, and presentation.</li>
<li>Station Management:&nbsp;Maintain a clean, organized, and compliant work environment, following all health and safety regulations.</li>
<li>Inventory Control:&nbsp;Monitor stock levels, assist with ordering, and help manage ingredient quality and freshness.</li>
<li>Adaptability:&nbsp;Contribute to ongoing menu innovation and process improvements.</li>
</ul>
What We’re Looking For:
<ul>
<li>Previous experience as a Chef de Partie (or similar role) in a high-caliber restaurant or hotel.</li>
<li>Solid knowledge of diverse cooking methods, ingredients, and cuisines.</li>
<li>High attention to detail and unwavering commitment to delivering excellence on every plate.</li>
<li>Ability to perform under pressure in a fast-paced, team-oriented kitchen.</li>
<li>Flexibility with work schedule, including evenings, weekends, and holidays.</li>
<li>Strong communication skills.</li>
<li>Culinary degree or formal training is a plus but not required.</li>
</ul>
Why Mika Coral Gables?
<ul>
<li>Be part of an innovative and respected culinary team led by Chef Michael White.</li>
<li>Opportunity for growth and advancement within the restaurant.</li>
<li>Competitive pay and benefits package.</li>
<li>A dynamic and supportive work environment focused on excellence.</li>
</ul>
If you are passionate about fine dining and eager to contribute to an exciting culinary journey, we would love to hear from you! Apply today to join the Mika Coral Gables team and elevate your career in the culinary arts. &nbsp;
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Chef De Partie

<h3>Job Description</h3>
Job Description
JOB SUMMARY:
Perform all functions required to prepare the appropriate commercial loan documents in accordance with Bank policies, procedures and regulatory compliance based on borrowing entity, purpose of proceeds and collateral securing the loan. Work closely with bank counsel on complex commercial transactions that involve collateral such as aircraft loans, transportation loans, leases as well as SBA loans. Prepare Letters of Credit, subordination and/or assignment documents and all related documentation. Obtain and review information in conjunction with the preparation of loan documents, such as ordering appraisals, title searches or policies, etc. Coordinate information and closings with loan officers and/or closing agents. Implicit to the role is being a collaborative team player with strong relationship management, customer service and communication skills. Ability to work in a fast paced, deadline driven environment while delivering highest levels of customer service.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
<ul>
<li>Prepare loan documentation for commercial loans in-house as well as work closing with bank counsel on complex commercial transactions that involve collateral such as aircraft loans, transportation loans, leases as well as SBA loans. Prepare requests in accordance with loan approval, Bank policies and regulatory compliance.</li>
<li>Obtain and review all due diligence information required in conjunction with the preparation of the loan documents, such as ordering title searches, performing UCC searches, corporate record searches, surveys and flood certifications</li>
<li>Ensure loan approval conditions have been cleared and documented prior to closing</li>
<li>Coordinate information and closings with loan officer, closing agents, attorneys and borrowers</li>
<li>Support a quality partnership with Lending and Branch personnel to deliver superior customer service</li>
<li>Responsible for meeting processing production goals within established error ratio guidelines</li>
</ul>
<ul>
<li>Meet Service Level Agreement established for the Document Services Department to consistently deliver the highest level of customer service </li>
<li>Ensure adherence to AML/BSA requirements, operational procedures, audit procedures, risk/control expectations, dual control, security, Business Continuity, and all other regulated banking requirements.</li>
</ul>
 EDUCATION and/or EXPERIENCE: 
<ul>
<li>High school graduate with some college preferred</li>
<li>8+ years of commercial processing experience. LaserPro software experience preferred.</li>
<li>Familiar with lending related regulatory compliance preferred</li>
<li>Knowledge of general ledger entries preferred</li>
<li>Must be able to type a minimum of 40+ words per minute</li>
<li>Must possess strong PC skills including Word, Excel and Outlook</li>
<li>Must be detail oriented with excellent organization and communication skills</li>
<li>Must have the ability to work well under pressure and effectively multi-task in a deadline driven environment</li>
</ul>
The Statements above are intended to describe the general nature and level of work being performed by people assigned to this position. They are not intended to be an exhaustive list of responsibilities, duties, and skills. Because these statements are general, the job description is used for a variety of purposes including job evaluations; performance reviews; recruitment; etc. All Associates are required to adhere to the highest legal and ethical standards applicable to our industry. It is the policy of Seacoast Bank that all Associates will be familiar and compliant with all regulatory, legal, ethical and Bank risk mitigation requirements pertaining to both our industry and their individual roles. This includes the on time, successful completion of annual required training post-hire and effective execution of role responsibilities. 
#LI-PF1

Senior Document Services Specialist

<h3>Job Description</h3>
Job Description
At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality.
Our&nbsp;people are our secret sauce&nbsp;to our success and mission of Creating Great Guest Memories.&nbsp;We are always looking for individuals who have what it takes to grow with us and share in our success.&nbsp;
Here are some of the sizzling benefits of working for us: 
<ul>
<li>Training:&nbsp;At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience.&nbsp;We offer a 5-week paid training course.</li>
<li>Fun working environment:&nbsp;You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.</li>
<li>Free shift meals:&nbsp;We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day.</li>
<li>Benefits are important:&nbsp;We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family.</li>
<li>Competitive Pay:&nbsp;Along with a competitive paycheck, you will have an opportunity to be well rewarded.&nbsp;*This position is eligible for tips!*</li>
</ul>
Position Summary:
Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests.&nbsp; Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests.&nbsp; Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized.&nbsp; Prepares and sets up food for cooking and side orders.&nbsp; 
Essential Functions and Responsibilities:
In accordance with Benihana’s service and cooking procedures:
<ul>
<li>Greets and welcomes guests within 15 minutes of their teppan order(s).&nbsp; </li>
<li>Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous.</li>
<li>Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries.&nbsp; </li>
<li>Responds promptly and courteously to guest requests</li>
<li>Asks guests for cooking preference, as applicable, and follows guest instructions.</li>
<li>Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers).</li>
<li>Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. </li>
<li>Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). </li>
<li>Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures.</li>
<li>Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods.</li>
<li>Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.</li>
<li>Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling.&nbsp; </li>
<li>Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.</li>
<li>Adheres to Company guidelines on alcoholic beverage service.</li>
<li>Presents a clean and neat appearance and uses a courteous manner with all guests. </li>
<li>Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs.</li>
<li>Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.</li>
<li>Performs other duties as assigned by a supervisor.</li>
</ul>
Education/Experience:
<ul>
<li>Must have a High School diploma or GED.</li>
<li>Must be able to successfully pass Benihana chef training program</li>
<li>Previous experience as chef or cook highly desirable</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Teppan Chef

<h3>Job Description</h3>
Job Description
Program Directors are responsible for leveraging their expertise to develop, maintain and deliver education services to students through:
<ul>
<li>Creating and Maintaining core curriculum across the institution</li>
<li>Communicating and monitoring delivery of core curriculum</li>
<li>Preparing course plans and material</li>
<li>Delivering courses</li>
<li>Monitoring progress/attendance</li>
<li>Advising students</li>
<li>Recording grades and submitting reports</li>
</ul>
 EDUCATION, EXPERIENCE AND TRAINING:
<ul>
<li>Minimum of a master's degree</li>
<li>Minimum of two years of experience in a full-time academic appointment with teaching responsibilities at the postsecondary level (2018 ACOTE Standards).</li>
<li>Five (5) years clinical practice in the field of OT including clinical practice as an OT or OTA, administrative experience including but not limited to program planning and implementation, personnel management, evaluation and budgeting, scholarship, and understanding of and experience with OTA's (2018 ACOTE Standards).</li>
<li>Familiarity with ACOTE Standards and accreditation processes preferred.</li>
</ul>
 CERTIFICATES, LICENSES, REGISTRATIONS:
<ul>
<li>Current, unrestricted State of Florida Occupational Therapy Practitioner (OT or OTA) License</li>
</ul>

Program Director-Occupational Therapy Assistant

Drive with Gopuff - Flexible Hours

<h3>Job Description</h3>
Job DescriptionCompany Description 
International SOS Government Medical Services, Inc. delivers customized medical and security risk management and wellbeing solutions to enable our clients to operate safely and effectively in environments far from home. Founded in 1984, we operate in 92 countries providing integrated medical solutions to organizations with international operations. Our innovative technology and medical and security expertise focus on prevention, offering real-time, actionable insights and on-the-ground quality delivery. We provide clinical services to include “hands on” direct care at over 800 sites around the world, many of which include inpatient clinical care capabilities. With 12,000 staff (including 5,200 medical and behavioral health providers) our services include the design, deployment, and operation of healthcare solutions including freestanding surgical facilities in remote and austere environments, telemedicine consultation through a wide range of virtual modalities, referrals to a global network of more than 100,000 vetted providers, and global aeromedical evacuation. Within our portfolio of companies, International SOS Government Medical Services, Inc., headquartered in Houston, Texas provides contracted healthcare support to Government defense and civil agencies and government contractors, including support to military exercises and operations, diplomatic missions, natural disasters, and refugee care. To protect your workforce, we are at your fingertips: internationalsos.com
Job Description 
This position is contingent on contract award.
International SOS Government Medical Services, Inc. is looking for an individual who is an experienced Operational Planner to develop, coordinate, and implement comprehensive operational plans that ensure the effective execution of missions across various environments. This position involves assessing strategic objectives, analyzing operational capabilities, and collaborating with multiple branches and units to optimize resources and enhance mission readiness.&nbsp;
Key Responsibilities
<ul>
<li>Monitors and reviews strategies, doctrine, policies, directives, and instructions and makes recommendations to ensure compliance and/or consideration in planning efforts.&nbsp;&nbsp;</li>
<li>Develops plans and orders through the application of operational art and operational design within the milestones, deliverables and interaction points.&nbsp;&nbsp;</li>
<li>Develops briefings, transitioning concepts to execution, and assists in the coordination of joint operational planning in support of training, exercises, combat, and contingency plans and operations.&nbsp;</li>
<li>Develops and integrates cyberspace capabilities into deliberate, contingency, operation, and crisis action planning.&nbsp;&nbsp;</li>
<li>May support amphibious planning operations.&nbsp;&nbsp;</li>
<li>Completes required organizational compliance education, including assigned requirements that are client-specified, for Joint Commission Healthcare Staffing Services certification or other regulatory bodies.&nbsp;</li>
</ul>
This list is non-exhaustive, and the role holder may be required to undertake additional duties that are not specifically listed above.&nbsp;
Qualifications 
Basic Requirements/Certifications:&nbsp;
<ul>
<li>
One to three (1-3) years' experience in operational planning.&nbsp;
</li>
</ul>
Education Required:&nbsp;
<ul>
<li>
Bachelor's Degree in relevant field of study required.&nbsp;
</li>
</ul>
Physical Requirements:&nbsp;
<ul>
<li>Work is normally performed in a typical interior or office work environment.&nbsp;</li>
<li>Work involves sitting, standing, climbing stairs for prolonged periods of time.&nbsp;</li>
<li>May require bending, stooping and lifting up to 25 lbs.&nbsp;</li>
</ul>
Other Special Qualifications:&nbsp;
<ul>
<li>
Must have or be able to obtain required clearances.&nbsp;
</li>
</ul>
 Additional Information 
Pay range is based on several factors and may vary in addition to a full range of medical, financial, and/or other benefits. Final salary and offer will be determined by the applicant’s background, experience, skills, internal equity, and alignment with geographical market data.&nbsp;
Compensation|&nbsp; Min: $20hr&nbsp; &nbsp; &nbsp; &nbsp; Max: $22hr&nbsp;
Benefits – Full-time positions are eligible for our comprehensive and competitive benefits package including medical, dental, vision, and basic life insurance. Additional benefits include a 401k plan paid time off and an annual bonus. International SOS Government Medical Services, Inc. complies with all federal, state, and local minimum wage laws
International SOS Government Medical Services, Inc. is an equal opportunity employer and does not discriminate against employees or job applicants on the basis of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, amnesty or status as a covered veteran in accordance with the applicable federal, state and local laws.&nbsp;

Operational Planner Junior

<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, 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 Chef de Cuisine (CDC) supports the Head Chef in overseeing daily kitchen operations and ensuring all dishes are prepared to the highest standards of quality, safety, and presentation. This role includes executing the Omakase menu, assisting in the preparation of sushi rice, handling and processing a variety of fresh seafood, and maintaining proper kitchen hygiene and food safety protocols.
The CDC will help manage kitchen inventory, place orders as needed, and support the training and supervision of junior kitchen staff. Flexibility in accommodating guest preferences and dietary restrictions is essential.
A successful CDC is detail-oriented, highly organized, and thrives in a fast-paced environment, maintaining consistency and excellence even during high-volume service.
 
RESPONSIBILITIES: 
<ul>
<li>Expertly cutting, slicing, and filleting different types of fish.</li>
<li>Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.</li>
<li>Designing new recipes, planning menus, and selecting plate presentations.</li>
<li>Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets</li>
<li>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</li>
<li>Oversee product purchasing and manage culinary budget</li>
<li>Conduct period ending inventory and entry into the inventory sheets</li>
<li>Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS. </li>
<li>Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards</li>
<li>Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line)</li>
<li>Assist kitchen staff with food prep and creation</li>
<li>Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.</li>
<li>Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met</li>
<li>Interview, onboard, and train BOH candidates with the help of GM and Ops Manager</li>
<li>Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime</li>
</ul>
Requirements/Qualifications: 
<ul>
<li>At least 5 years of Japanese and sushi related experience in an upscale setting.</li>
<li>Proficient in Omakase / Sushi.</li>
<li>Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.</li>
<li>Valid manager's food handler's license.</li>
<li>Sound knowledge of food safety regulations.</li>
<li>The ability to stand for long periods of time.</li>
<li>Excellent time-management skills.</li>
<li>Exceptional customer service skills.</li>
<li>Great people skills.</li>
<li>The ability to work under pressure.</li>
</ul>

Omakase Chef de Cuisine - MILA OMAKASE

<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.

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