The System Corporate Chef for Aramark SeniorLIFE+ is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role requires a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training. The position is remote with up to 65% travel required.

System Corporate Chef

The Executive Chef at Mount Sinai Medical Center of Florida is responsible for the development, revision, and initiation of all patient and retail menu cycles, including seasonal, holiday, and special events. This role involves working closely with the Clinical Nutrition Manager, the Director, and the Senior Retail Manager to ensure the delivery of high-quality, nutritionally sound meals that meet dietary restrictions, HACCP, and budgetary standards. The Executive Chef also oversees all food production, storage, service, and sanitation in accordance with USDA Food Code standards.

Executive Chef

We are seeking a hands-on Executive Chef to lead our upscale Spanish style restaurant group in Miami. The role involves driving culinary excellence, menu development, culinary training, and ensuring high-quality food production across all locations. The ideal candidate is a culinary visionary with a passion for Spanish cuisine, possessing bilingual proficiency in Spanish and English, extensive experience in upscale independent restaurant groups, and strong leadership skills.

The Executive Chef at Joe's Stone Crab Restaurant in Miami, FL is responsible for overseeing kitchen operations, menu planning, food preparation, and ensuring high culinary standards. This full-time, on-site role involves leading and mentoring the kitchen staff, managing inventory, and collaborating with management to deliver exceptional dining experiences.

A luxury boutique hotel in Georgia is seeking an Executive Chef to oversee a food-centric Food and Beverage (F&B) program. The ideal candidate will be adaptable, detail-oriented, and possess a mix of restaurant and banquet experience. They will foster a positive environment and exemplify thoughtful, motivating leadership, collaborating on menus, maintaining a positive work environment, leading and training a team, and managing costs and labor.

We are seeking a hands-on Executive Chef with a proven track record of success to join our team in Miami, FL. This role involves overseeing kitchen and commissary operations, ensuring a safe and sanitary work environment, and showcasing culinary expertise in a corporate dining account setting. The position offers a platform for career growth and the opportunity to lead a world-class team.

Executive Chef I

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, and assisting the Executive Chef with menu planning, inventory, and managing supplies. They ensure the kitchen meets safety standards and sanitation rules, manage staff scheduling and discipline, and are expected to make quick decisions during meal times.

Sous Chef

The Cook position at Compass Group, North America, involves preparing high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules. This role ensures quality food service is provided at all times, maintaining high standards of cleanliness and food safety. Full-time and part-time schedules are available, with open availability preferred. Previous catering experience is preferred, and the position offers competitive wages, benefits, and perks such as Instapay and 401k.

COOK (FULL TIME AND PART TIME)

Cook

The Employee Cafeteria Sous Chef at JW Marriott Miami Turnberry Resort & Spa is responsible for ensuring food quality, customer satisfaction, employee training, kitchen cleanliness, food cost, and a safe working environment. This role involves managing kitchen shift operations, estimating production needs, assisting in kitchen operations and preparation, ensuring compliance with food and sanitation standards, and supervising kitchen staff. The position requires a professional demeanor, strong restaurant operation background, and the ability to motivate and train staff.

Employee Cafeteria Chef - Franchised

Employee Cafeteria Sous Chef

The Sous Chef at W Miami is responsible for the overall success of the daily kitchen operations, exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions. This role aims to continually improve guest and employee satisfaction while maintaining the operating budget, supervising all kitchen areas to ensure a consistent, high-quality product is produced, and guiding and developing staff including direct reports. The position requires ensuring sanitation and food standards are achieved.

The Sous Chef at Barry U Roussell DH assists the Executive Chef in preparing and cooking foods, coordinates activities of cooks and other food-service associates, and assumes responsibility in the absence of the Executive Chef. This full-time role involves cooking and preparing food following approved recipes and production standards, supervising hourly food service associates, ensuring food safety and sanitation, and interacting with customers to resolve complaints.

SOUS CHEF (FULL TIME)

Elior North America is seeking a skilled and experienced Event Chef for their Florida Commissary in Miami, FL. The role involves leading meal service and a kitchen staff for various events, training kitchen staff, ensuring correct stock for event menus, and adhering to safety and sanitation policies. This part-time position offers a unique opportunity to showcase culinary skills and leadership in a dynamic environment.

Event Chef

The Executive Sous Chef at Topgolf assists the Executive Chef in providing guests with best-in-class meals by leading the Kitchen Team and supervising all venue culinary activities. This role requires a blend of culinary management and leadership skills, focusing on managing the culinary operations, including scheduling labor, managing inventory, and ensuring safety and sanitation standards. The primary goal is to exceed guest expectations through delivering delicious food in a timely manner while adhering to high standards.

Executive Sous Chef

The Executive Sous Chef at Kimpton Surfcomber Hotel is responsible for collaborating with the Executive Chef to create innovative and delicious food, participating in team leadership, communication, training, development, and problem resolution. This role involves providing fantastic service to guests, supervising the production of food, assisting in menu design, and maintaining high standards of cleanliness and food quality in the kitchen.

Executive Sous Chef  -  Kimpton Surfcomber Hotel

The Chef de Cuisine at Andaz Miami Beach is responsible for assisting the Executive Chef and Executive Sous Chef with the operations of the main kitchen and other outlets, ensuring all culinary standards comply with company and hotel policies and procedures. This role demands strong leadership, creativity, and a commitment to excellence in food quality and guest satisfaction.

Chef de Cuisine for Andaz Miami Beach

Chef de Cuisine

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Chef Jobs in West Miami, FL Hiring Now

System Corporate Chef

Executive Chef

Executive Chef

Executive Chef

Executive Chef

Executive Chef I

Sous Chef

COOK (FULL TIME AND PART TIME)

Employee Cafeteria Chef - Franchised

Sous Chef

SOUS CHEF (FULL TIME)

Event Chef

Executive Sous Chef

Executive Sous Chef - Kimpton Surfcomber Hotel

Chef de Cuisine for Andaz Miami Beach