83 Chefs jobs in Miami

Our client is searching for an accomplished Executive Sous Chef to lead our culinary operations in Miami. This pivotal role demands a passionate and creative individual with a proven ability to manage a busy kitchen, develop innovative menus, and maintain the highest standards of food quality and presentation. You will work closely with the Executive Chef, assisting in all aspects of kitchen management, including staff training, inventory control, and cost management. Responsibilities include overseeing daily food preparation, ensuring adherence to recipes and cooking methods, and maintaining impeccable hygiene and sanitation practices. You will play a key role in menu planning, costing, and recipe development, focusing on seasonal ingredients and culinary trends. Strong leadership skills are essential to motivate and guide the kitchen team, fostering a positive and productive work environment. The ideal candidate will have a comprehensive understanding of various culinary techniques, a keen palate, and the ability to thrive under pressure. Experience in fine dining or high-volume catering environments is highly desirable. You will also be involved in quality control, supplier relations, and ensuring compliance with health and safety regulations. This is an exceptional opportunity to contribute to a renowned culinary establishment and grow your career in a vibrant city. A culinary degree or equivalent professional training, combined with at least 7 years of progressive experience in professional kitchens, with at least 3 years in a supervisory role, is required. Join our culinary family and help create unforgettable dining experiences.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Key Biscayne Miami, 455 Grand Bay Drive, Miami, Florida, United States, 33149VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
The salary range for this position is $63,000 to $84,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Marco Island Beach Resort, 400 South Collier Boulevard, Marco Island, Florida, United States, 34145VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
The salary range for this position is $63,000 to $84,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings

**Sous Chef**
**Job Reference Number:** 33127
**Employment Type:** Full-Time **,** Onsite
**Segment:** Dining & Events
**Brand:** Constellation
**State:** Florida (US-FL)
**The Role at a glance:**
We are looking to add a skilled, experienced sous chef to our Constellation Culinary team in Miani, FL. As a sous chef with CCG, you will have the opportunity to teach others about your craft as you participate in the BOH operations at an exciting Miami Cultural Attraction! This role requires a chef with refined skills and someone who has a true passion for cooking and utilizing fresh, quality ingredients. This role oversees the BOH operation in an upscale restaurant setting in a premier Cultural setting. Hours are amazing! This Restaurant operates only five days a week, with just one dinner shift that closes at 8 p.m.
**What you'll be doing:**
+ Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
+ Maintain proper production, safety and sanitation standards.
+ Direct and participate in the daily preparation of standard and gourmet food items.
+ Evaluate the quality of raw food and ensure the quality of the finished products.
+ Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
+ Implement culinary production for special events, monotony breakers, and catered functions.
+ Supervise and participate in the preparation and display of menu items for special functions.
+ Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
+ Control revenue and expenses to ensure financial goals.
+ Ensure the highest level of customer service.
+ Other duties as assigned.
**What we're looking for:**
_Must-haves:_
+ Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
+ Must have 3- 5 years of culinary management experience.
+ Strong leadership, oral and written communication skills are required.
+ A proven track record of successfully controlling costs and managing annual budgets.
_Nice-to-haves:_
+ Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
**Compensation Range**
About $70,000
#indeedelior
**Our Benefits:**
+ Medical (FT Employees)
+ Dental
+ Vision
+ Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
+ Discount Program
+ Commuter Benefits (Parking and Transit)
+ EAP
+ 401k
+ Sick Time
+ Holiday Pay (9 paid holidays)
+ Tuition Reimbursement (FT Employees)
+ Paid Time Off
**About Constellation:**
From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality.
**About Elior North America:**
Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
**Disclaimer:** This job description can be revised by management as needed.

**Sous Chef**
**Job Reference Number:** 32385
**Employment Type:** Full-Time **,** Onsite
**Segment:** Dining & Events
**Brand:** Constellation
**State:** Florida (US-FL)
**The Role at a glance:**
We are looking to add a skilled, experienced catering sous chef to our Constellation Culinary team in Miami, FL. As a sous chef with CCG, you will have the opportunity to teach others about your craft as you supervise and participate in the BOH operations for a high end, luxury off premise catering commissary. Must have prior high end catering experience.
**What you'll be doing:**
+ Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
+ Maintain proper production, safety and sanitation standards.
+ Direct and participate in the daily preparation of standard and gourmet food items.
+ Evaluate the quality of raw food and ensure the quality of the finished products.
+ Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
+ Implement culinary production for special events, monotony breakers, and catered functions.
+ Supervise and participate in the preparation and display of menu items for special functions.
+ Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
+ Control revenue and expenses to ensure financial goals.
+ Ensure the highest level of customer service.
+ Other duties as assigned.
**What we're looking for:**
_Must-haves:_
+ Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
+ Must have 3- 5 years of culinary management experience.
+ Strong leadership, oral and written communication skills are required.
+ A proven track record of successfully controlling costs and managing annual budgets.
_Nice-to-haves:_
+ Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
**Compensation Range**
$75,000 plus room for growth
#indeedelior
#LI-MA1
**Our Benefits:**
+ Medical (FT Employees)
+ Dental
+ Vision
+ Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
+ Discount Program
+ Commuter Benefits (Parking and Transit)
+ EAP
+ 401k
+ Sick Time
+ Holiday Pay (9 paid holidays)
+ Tuition Reimbursement (FT Employees)
+ Paid Time Off
**About Constellation:**
From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality.
**About Elior North America:**
Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
**Disclaimer:** This job description can be revised by management as needed.

Flik Hospitality Group
**Position Title: Sous Chef British Airways Miami International**
**Pay 12**
**Reports To:**
**Salary:** $85,000/year
**Other Forms of Compensation:**
**What makes FLIK click**
_What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions._
_We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish._
**_This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **
**Job Summary**
**Job Summary:**
**Working as the Sous Chef,** you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
**Key Responsibilities:**
+ Assists the Executive Chef with managing cost controls and control expenditures for the

Join Our Team at MAASS - Fort Lauderdale's Premier Wood-Fired Fine Dining Restaurant

Location: Four Seasons on Fort Lauderdale Beach

Are you passionate about culinary excellence and ready to embark on an exciting culinary journey? MAASS, a Contemporary Wood Fire Restaurant at the Four Seasons on Fort Lauderdale Beach, is seeking dedicated individuals to join our back-of-house team.

About MAASS:

Inspired by the techniques and ingredients of Europe and Japan, Chef Ryan Ratino & his MICHELIN-starred team are excited to bring a luxurious wood-fire cooking experience to the Four Seasons in Fort Lauderdale. 

Guests will indulge in beautiful ingredients sourced from the finest markets in Europe and Japan. A strong focus on Japanese seafood and luxury fruits. Complimented by polished service to include things such as table side cocktails and food presentations. We want to channel the dining experiences of Europe's most exciting gastronomic cities.

We believe in creating a supportive and collaborative work environment that encourages growth and innovation. As a member of the MAASS team, you will have the opportunity to contribute your skills and passion to our culinary journey.

Qualities We Value:

• Highly Motivated: We seek individuals who are driven and enthusiastic about their craft.
• Collaborative: Teamwork is at the heart of our success, and we value those who can work seamlessly with others.
• Eager to Learn: MAASS is a place where you can continuously expand your culinary knowledge and skills.
• Strong Sense of Organization: Attention to detail and organization is essential in maintaining our high standards.
• Professionalism: We take pride in delivering exceptional service and maintaining a professional demeanor at all times.

Why Join MAASS:

• Opportunity to be part of a brand new, exciting restaurant venture.
• Work in a beautiful beachfront location at the renowned Four Seasons.
• Learn from experienced chefs and collaborate with a passionate team.
• Competitive compensation and benefits package.

At MAASS, we are dedicated to fostering an inclusive and diverse workplace. We encourage individuals of all backgrounds to apply.

Join us at MAASS, where culinary artistry meets beachfront elegance. Your culinary journey starts here.

Compensation Details

Compensation: Salary (Based on Experience)

More detail about MAASS at the Four Seasons Fort Lauderdale part of Hive Hospitality, please visit

KYU is looking for a creative and dedicated Sous Chef to join our culinary team. As a Sous Chef, you will work closely with the Executive Chef to ensure the smooth operation of our kitchen. We are seeking an individual with excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The ideal candidate should have experience in fine dining and be comfortable handling high-volume operations.

Responsibilities:

• Collaborate with the Executive Chef in meal design and menu planning.
• Ensure the kitchen operates efficiently and meets service deadlines.
• Manage inventory and order supplies and food items as needed.
• Supervise and schedule kitchen staff's working hours.
• Provide guidance and support to junior kitchen staff, including line cooking, food preparation, and plating.
• Enforce and maintain sanitation and safety regulations.
• Lead the kitchen team in the absence of the Executive Chef.

Qualifications:

• 3 to 5+ years of experience in a direct titled Sous Chef, Junior Sous, or Kitchen Management position.
• Fine dining experience.
• Attention to detail.
• Self-motivated and driven to excel in the culinary craft.
• Effective and clear communication skills.
• Excellent time management skills.
• Proactive and positive attitude.
• Strong teamwork orientation with exceptional leadership abilities.
• In-depth knowledge of various cooking methods, kitchen equipment, and best practices.
• Proficiency in using MS Office and restaurant software programs.

Physical Aspects of the Sous Chef Role:

• Ability to lift and carry up to 50 lbs.
• Ability to stand and walk for extended periods.

Benefits:

KYU offers a competitive compensation package, including:

• 100% Medical Insurance Coverage (Aetna).
• Dental and Vision Insurance Options.
• Paid time off.
• Employee Dining Discounts.
• Generous dining program.

We provide numerous opportunities for growth and development for those who demonstrate a long-term commitment to their role.

If you're passionate about culinary excellence and ready to take your career to the next level, we invite you to join our team at KYU.

More detail about KYU - Miami part of KYU Restaurants, please visit

What's the job?  You'll join as aSous Chef in an All Day Cafe and Wine bar that just made Infaturation's "Best Restuarant's in Coconut Grove" A simple menu, mostly cold kitchen, using the best organic, seasonal ingredients.  Lots of prep, but bo fryers grills, no heavy clean up.  And no late nights.

What's in it for you? For the right Chef, this position is a stepping stone allowing you to put out great stuff using the best ingredients we can find.  High hourly pay and since you're part of the service team - no, we aren't hiding you in back - you get full participation in the Front of House - shared - tip pool.   Average tip + hourly take home is 20.00+ per hour.

We believe in keeping it simple. We believe in creating spaces for everyone. We believe how we treat people matters - and not just guests, but each other.

We're a neighborhood centric all-day café and wine bar in the Grove with a small crew focused on delivering the best possible experience for our customers: our mission is to create vibrant gathering places that connect and nourish our customers and entire community and become woven into the fabric of their daily lives.

What are we looking for?  Low key personalities, no drama, pride in your work, kindness, professionalism.  

Take yourself too seriously?  We're probably not a good fit.  Experienced? Great.  Less experienced but ambitious and ready to learn?  Also great.  Want to learn about coffee, wine, how a small business operates?  Even better.

Look forward to hearing from you, hit us up 

#
Creemos en mantenerlo simple. Creemos en crear espacios para todos. Creemos que cómo tratamos a las personas importa.

Somos un café y bar de vinos en Coconut Grove, con un pequeño equipo enfocado en dar la mejor experiencia posible a nuestros clientes y respeto entre nosotros mismos. Nuestra misión es crear lugares de encuentro vibrantes que conecten y nutran a nuestros clientes y a toda la comunidad, y se vuelvan parte de su vida diaria.

¿Qué estamos buscando? Personas relajadas, sin dramas, que se enorgullezcan de su trabajo, amables y profesionales.

¿De qué se trata el trabajo? Cocinero de línea en una cocina abierta al público. Un menú sencillo, en su mayoría frío, usando los mejores ingredientes orgánicos y de temporada. Turnos de mañana y tarde. Sin freidoras, sin parrillas, sin limpiezas pesadas. Y sin trasnochar.

¿Qué hay para ti? Alto salario base Y, como estarás en el piso, participación completa en el fondo de propinas compartido del servicio.

Esperamos saber de ti

More detail about EMISSARY part of THE EMISSARY GROUP, please visit