UNKNOWN

FEED

The role is responsible for the daily preparation and execution of traditional Japanese sushi, including sushi rice preparation, fish processing, chopping, slicing, and filleting, as well as assisting with omakase service and hot line production. The role provides hands-on support during service, assists with training and development of culinary team members, and helps maintain a clean, organized, and efficient kitchen and sushi operation.

YEAR

Mila Miami LLC

Omakase Chef de Cuisine | MILA

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Working closely with the Executive Pastry Chef, Pastry Sous Chef, and Culinary Leadership, the Pastry CDP will support daily pastry production and service across assigned hotel food and beverage operations, including restaurants, banquets, private events, and other culinary experiences. Our hotel operations bring the creativity and culinary excellence of José Andrés Group into luxury hospitality environments, delivering memorable dining experiences across restaurants, banquets, special events, and other food and beverage offerings.

Jose Andres Group

Chef De Partie - Pastry

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FULL_TIME

This iconic beachfront destination is poised to reclaim its place as one of South Beach’s most exciting premium lifestyle hotels—designed for high-impact meetings, incentive travel, lifestyle-driven gatherings, and unforgettable group experiences. Ideally located at the intersection of Collins Avenue and Ocean Drive, the Royal Palm offers direct access to pristine white-sand beaches, the oceanfront boardwalk, and the cultural, dining, and entertainment energy that define Miami Beach—from Lincoln Road to Española Way.

Royal Palm South Beach Miami, a Tribute Portfolio Resort

Banquet Chef

[AW]-iCims

As a Traveling Sous Chef at Belmont Village Senior Living, you will provide coverage to our Assisted Living communities in an assigned geographic area focusing on high quality food preparation, filling in for culinary staff vacations, leaves of absence, special events or vacancies. Travel to serve as replacement or adjunct Cook for communities in assigned area, supporting continued kitchen operations during times of staff vacancy or for special events; schedule of coverage to be determined by manager and Regional Director of Food Services.

<p>Each Belmont community is developed to high standards of safety and hospitality, and is specifically designed for the needs of elder residents. Our locations are carefully chosen in attractive, established neighborhoods with convenient access to major health care centers and the amenities of the surrounding community.</p>

Belmont Village, L.P.

Senior Living Traveling Sous Chef

Under the general guidance of the Executive Sous Chef, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. Comprising 171 rooms and distinct food and beverage concepts, the hotel preserves its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean.

Delano

Chef de Partie, Gigi Rigolatto

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Must be at least 21 years of age or olderMust have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionalsMust have excellent organizational skills ability to function under time constraints expedite and meet deadlines with attention to detailMust be able to work in a fast- paced customer service driven environmentCurrent experience in the hospitality industry in a kitchenActive in furthering of hisher own culinary developmentProven team leader with a high level of energy and motivation with a proven track record of living the companys valuesAn intermediate to proficient understanding of Computer systems such as Microsoft Word Excel & Outlook is preferredEnter and locate work related information using computers andor point of sale systemsAbility to spend extended lengths of time viewing a computer screenPossess a gracious friendly and fun demeanorAbility to multitask work in a fast-paced environment and have a high level attention to detailMaintain positive andMust be able observant and quick to respond to various situations productive working relationships with other employees and departmentsAbility to work independently and to partner with others to promote an environment of teamworkMust be able to stand or walk a minimum eight-hour shift.while also multitasking and handling stressful situations. Job DescriptionJOB OVERVIEW Under the general guidance of the Executive Sous Chef the Chef de Partie is responsible for coordinating supervising and directing all aspects of the Culinary department food production while maintaining profitable Food and Beverage operations and high-quality products and service levels.

Ennismore International Management Ltd

OTHER

Ideal backgrounds include Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or Senior Chinese Chef experience within fine-dining Chinese restaurants, luxury hotels, or upscale hospitality environments. Advanced skills in wok cooking, sauce development, braising, roasting, steaming, dim sum, soup preparation, seafood cookery, and traditional Chinese culinary techniques.

Compass Group

Chinese Cuisine Chef

Betterteam

The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.

Pier Sixty Six

Sous Chef - Banquets

CoralTree Hospitality

Sous Chef Banquets

As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.

Compass Group North America

BILINGUAL CHEF MANAGER - MIAMI, FL

JOB OVERVIEW: Under the general guidance of the Executive Sous Chef, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. Comprising 171 rooms and distinct food and beverage concepts, the hotel preserves its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean.

Accor SA

Ideal backgrounds include Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or Senior Chinese Chef experience within fine-dining Chinese restaurants, luxury hotels, or upscale hospitality environments. Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations!

Chinese Cuisine Chef (Miami, FL)

RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management's right to assign or reassign tasks, duties, or responsibilities to this job at any time. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal - they create unforgettable experiences.

Chef De Partie, Pastry | AVA Coconut Grove

The lush 32-acre waterfront enclav e; home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Reporting to the Executive Chef of Resort Dining, this position will manage and provide leadership and management for the Pelican Landing Team by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.

Chef de Cuisine – Pelican Landing

The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Reporting to the Executive Chef of Resort Dining, this position will manage and provide leadership and management for the All Day Dining Teams by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.

Chef de Cuisine - All Day Dining Garni

Chef de Cuisine – All Day Dining - Garni

The lush 32-acre waterfront enclave; home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Reporting to the Executive Chef of Resort Dining, this position will manage and provide leadership and management for the Pelican Landing Team by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel.

Chef de Cuisine - Pelican Landing

Collaborate with other departments, such as dining room and room service, to ensure smooth operation and exceptional guest service. Requirements: - Minimum of 2 years of experience in a similar role, preferably in a high-end restaurant or hotel.

Crew Life at Sea

Demi Chef De Partie

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Compass Group USA Inc

Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high volume setting $6 million annually minimum. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment.

Executive Chef Jobs in Miami, FL

Omakase Chef de Cuisine | MILA Mila Miami LLC

Chef De Partie - Pastry Jose Andres Group

Banquet Chef Royal Palm South Beach Miami, a Tribute Portfolio Resort

Senior Living Traveling Sous Chef Belmont Village, L.P.

Chef de Partie, Gigi Rigolatto Delano

Chef de Partie, Gigi Rigolatto Ennismore International Management Ltd

Chinese Cuisine Chef Compass Group

Sous Chef - Banquets Pier Sixty Six

Sous Chef Banquets CoralTree Hospitality

BILINGUAL CHEF MANAGER - MIAMI, FL Compass Group North America

Chef de Partie, Gigi Rigolatto Accor SA

Chinese Cuisine Chef (Miami, FL) Compass Group North America

Chef De Partie, Pastry | AVA Coconut Grove Mila Miami LLC

Chef de Cuisine – Pelican Landing Pier Sixty Six

Chef de Cuisine - All Day Dining Garni CoralTree Hospitality

Chef de Cuisine – All Day Dining - Garni Pier Sixty Six

Chef de Cuisine - Pelican Landing CoralTree Hospitality

Demi Chef De Partie Crew Life at Sea

Chinese Cuisine Chef (Miami, FL) Compass Group USA Inc

Michelin Chef Redd Hospitality

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