UNKNOWN

FEED

The Temporary Sous Chef plays a pivotal leadership role within the Culinary team at Faena Hotel Miami Beach, supporting daily kitchen operations across the property's award-winning dining venues - including Los Fuegos by Francis Mallmann, Pao by Paul Qui, in-room dining, banquets, and special events. The Temporary Sous Chef leads by example, demonstrating hands-on mastery of kitchen operations while mentoring and developing the culinary brigade to embody Faena's artistry, discipline, and creativity.

Faena Group

Temp Sous Chef- Main Kitchen

The Chef de Partie is a skilled, hands-on culinary professional responsible for managing an assigned kitchen station, preparing and executing menu items, maintaining exceptional food quality, and supporting the daily operations of the culinary team. We are seeking a talented and passionate Chef de Partie (CDP) to join our culinary team and help deliver exceptional food and memorable dining experiences in one of South Beach's most exciting hospitality settings.

Jose Andres Group

Chef de Partie

Chef De Partie

ea_via_bold

OTHER

A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. With multiple dining concepts, a strong food and beverage program, and an engaging beachfront setting, The Sunny is designed to be more than a place to stay-it's a destination where guests can connect, relax, and experience the energy of Sunny Isles Beach.

Davidson Hospitality Group

Sous Chef

Broadbean

Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. **Additional Information****Job Number** 26099081**Job Category** Food and Beverage & Culinary**Location** 9703 Collins Ave, Bal Harbour, Florida, United States, 33154VIEW ON MAP ( Collins Ave%2C Bal Harbour%2C Florida%2C United States%2C 33154)**Schedule** Full Time**Located Remotely?**

YEAR

 Marriott International is the largest global hospitality company with 30 hotel brands represented in over 6,000 properties in 122 countries and growing. <br /><br />

Whether you are a seasoned hospitality professional or just beginning your career, Marriott has endless opportunities for you to explore.
To search all jobs or learn more about <a href="http://www.careers.marriott.com/" target="_blank">Marriott careers</a><br /><br />

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Marriott

IRecruitee

Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Head Chef ensures every event is executed with exceptional quality, consistency, presentation, and attention to detail while achieving established food cost, labor, sanitation, and operational goals. The ideal candidate brings significant luxury hotel, banquet, catering, or large-scale event experience and is equally comfortable developing a team, leading a client tasting, planning production for a 1,000+ guest event, managing financial performance, and being hands-on in the kitchen during execution.

Banquet Chef

As a Cook, you prepare high-quality meals that support residents’ health and enjoyment while maintaining a safe, clean, and organized kitchen environment. Cook – Prepare Meals That Bring Residents Together Cook | Line Cook | Senior Living Dining Pay Range:

HOUR

Sunrise Senior Living Mgmt

Additional amenities include the lush, "Bora Bora" style lagoon with private cabanas and butler service; a 42,000 square-foot Rock Spa & Salon; a 13.5-acre recreational water experience for swimming, kayaking and paddle boarding; 19 dining outlets and 20 bars and lounges; an expansive gaming floor with 3,100 slots, 195 table games and a 45-table poker room; 120,000 square feet of premier meeting and convention space including a 38,000 square-foot, carpeted exhibition hall; and a 26,000 square-foot retail promenade. New offerings include 638 upscale guestrooms in the first-ever Guitar Hotel, 168 luxury guestrooms and unique swim-up suites in the adjacent Oasis Tower at Seminole Hard Rock Hotel & Casino Hollywood, and 465 newly redesigned guestrooms in Hard Rock Hotel for a combined room count of 1,271 throughout the resort.

Hard Rock Cafe International Inc

Sous Chefs - All Restaurant Outlets

As an Executive Banquet Chef, you're not just leading culinary production for banquet events - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. As a global leader in hospitality, we've welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Hilton Worldwide Holdings Inc

Executive Sous Chef, Banquets - Signia by Hilton Diplomat Beach Resort

To participate in our commitment to sustainability you are to engage in eco-conscious initiatives, and lead by example, contributing to our mission of fostering a greener future as we embrace the perspective that at Acqualina, we are not just a team; we are stewards of the environment and champions of sustainability. Kitchen, Stewarding, Service, Dining Room Areas, AQ, Main Kitchen, Outlet Kitchens, Stewarding areas, Banquets.

Acqualina Management, LLC

Breakfast Chef de Partie

HiringThing

We and our third party service providers also use clear GIFs in HTML e-mails to our customers, to help us track e-mail response rates, identify when our e-mails are viewed, and track whether our e-mails are forwarded. web beacons, web bugs or pixel tags), in connection with our Website to, among other things, track the activities of Website visitors, help us manage content, and compile statistics about Website usage.

The Sous Chef must have prior high volume upscale dining experience and the ability to foster a climate of service and execution at a very high level. The company has a very structured and systems driven culture and looking for a leader who can hold a team accountable while creating and positive work climate.

Lager Executive Search

Sous Chef - High Volume - Upscale - Scratch

Crelate

FULL_TIME

Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less.

South Beach Group Hotels

Sous Chef - Tavern at Croydon

Talent Acquisition

The Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions.

Gale Hotels

Casa Gianna Chef de Partie

clearcompany

Major Food Group seeks Executive Sous Chef to join our team! Minimum 4 years of experience in a quality-driven, high volume kitchen.

Major Food Brand

Executive Sous Chef

Minimum 4 years of experience in a quality-driven, high volume kitchen. Sourcing ordering and receiving the highest quality ingredients.

ADAPTED_NOW

Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO. Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

the goodtime hotel

Executive Sous Chef in Miami Beach, Florida | Careers at the goodtime hotel

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Carbone Sous Chef

BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. Major Food Group, the team that brought you Carbone, is hiring a Pastry Sous Chef for to join our team!

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