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See link below for an opportunity with TPC Sawgrass as an executive chef

Cook

Full-Time Cook
FP Sun City Center FL 1010 American Eagle Blvd Sun City Center, FL 33573-5268
Job #: BSL43540

Brookdale. Bringing new life to senior living.

Forget the late nights and frozen food. As a Brookdale cook you’ll join a team of kitchen pros making meals from scratch on a set schedule that lets you have a life.

You’ll find opportunities to earn baking certifications, attend culinary road shows and get advanced training.

Our cooks do more than just create delicious menus, they connect with residents and enlighten lives.

Joining Brookdale opens doors to advancement opportunities in a fast growing industry and lets you truly make a difference.

Preferred skills and qualifications:
* High school diploma or GED
* One year of commercial cooking experience
* ServSafe Certification or ability to obtain
* Availability to work every other weekend and some holidays

Email resumes to jcrawford3@brookdale.com for consideration.

If you’re a Brookdale associate, please consider referring someone through the Good People Program!

Brookdale is an EOE-(Equal Opportunity Employer) and drug-free workplace.

Brookdale offers a number of benefits to full-time associates including, but not limited to: medical, dental, vision, disability, life, paid time off, educational reimbursement. All associates, age 21 and older, are eligible to participate in the 401(k) retirement savings plan.

This is a product development job with a Brazilian meat company who owns 3-4 large meat processors here in the US.
The job is based out of Doral FL, close to Miami, and I understand a lot of it will be recipe development & creating training videos.

The Myers Group Inc.

Sandra Frenzke
CSAM, Certified Senior Account Manager
ph: 815-929-1900 ext. 17
fx: 866-716-1009
sandra.f@myersgroupinc.com


Executive Chef of Tarpon Springs Yacht Club

  • serves lunch and dinner and Sunday Brunch
  • catering facilities
  • should contact Ruth Banther at 727.687.3551

Front of house Manager at CW Gin Joint + BOH/FOH interns

  • downtown Tampa
  • elegant comfort food with a French twist
  • opening late July
  • contact Chef Gui Aliant, 727.213.7616

 

JOB TITLE:              Executive Chef at The Meadows Country Club

REPORTS TO:         General Manager

FLSA STATUS:       Exempt

OVERVIEW:  The Executive Chef is responsible for the management of the club’s culinary assets and staff in such manner to supply the membership with the quality of food they like in a timely fashion while staying within the budget parameters set for the department. The Executive Chef position is responsible for all Back of the House Staff, ordering, prep, cooking and presentation. Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • Ensure kitchens meet all health codes, safety standards, club standards and related laws
  • Ensure kitchens meet food quality standards including temperature, taste, presentation, consistency and freshness
  • Work with General Manager and Controller on budgets, pricing, purchasing and related tasks
  • Review daily point of sales to inventory
  • Complete month end inventory
  • Order bread for FVL and CCL by 12:00 p.m.
  • Order all necessary food products including banquet menus
  • Responsible for cleaning, cutting and portioning all high dollar food items
  • Ensure all supplies are stored properly and all stock is rotated
  • Make sure the Snack Bar has received all requisitioned items
  • Work with Sous Chef to see that all staff meals are put out on time
  • Ensure that the FVL is prepared for lunch service and to see that all unfinished tasks are completed
  • Assist with any items p.m. service might need
  • Assist with dinner service wherever needed, sauté, grill, expediting etc.
  • Ensure proper closing procedures with staff
  • Delegate nightly cleaning responsibilities
  • Check and respond to emails
  • Adhere to the club’s employee policies and code of conduct
  • Adhere to the clubs general rules
  • Use your personal and professional expertise to assist the club, especially your department, to achieve its mission and vision
  • Assist the club in maintaining its stated values.
  • Be available for and work your scheduled hours
  • Be prepared and capable of assisting with an emergency situation, including using the AED and/or performing CPR

Menus

  • Prepare and cost out the following weeks specials
  • Put together and cost out menus for upcoming events and confirming with the General Manager.
  • Work with committees and management to ensure daily menus are current, complete and as requested
  • Ensure the Daily Specials are attractive and desirable to members
  • Ensure Rotation of foods, soups, vegetables, starches

Staff 

  • Review and log employee hours daily
  • Schedule for all kitchen staff for FVL, CCL and RR
  • Supervise all staff to ensure that all food safety, quality and consistency are being followed
  • Conduct weekly meeting with kitchen staff
  • Ensure all staff take their breaks when scheduled
  • Counsel staff as needed following set procedures

        Food storage

  • Ensure food properly stored
  • Ensure food is labeled and dated
  • Ensure proper sanitation
  • Meet all costs per budget
  • Various other related duties

Centre Court Lounge (CCL)

  • Ensure the CCL is ready for service and assist with unfinished tasks
  • Inspect all coolers at CCL
  • Assist with lunch service by helping on the line, pantry or expediting
  • Take deliveries to CCL

Regency Room (RR)

  • Organize and delegate prep sheet for RR events.
  • Ensure dining is room ready for all buffet service including all chaffing dishes, cutting boards, utensils, heat lamps etc.

SUPERVISORY RESPONSIBILITIES:

 

Directly supervises employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

KNOWLEDGE:

  • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Club policies both overall and Food & Beverage
  • Emergency equipment location, policies and procedures
  • Employee policies
  • Food & Beverage Departmental Procedures Manual

SKILLS:

  • Gives full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Works within approved budget; develops and implements cost saving measures; contributes to profits and revenue; conserves organizational resources
  • Teaches others how to do something.
  • Shares expertise with others.
  • Manages difficult or emotional customer situations; conflict resolution.
  • Responds to requests for service and assistance.
  • Meets commitments.
  • Commits to long hours of work when necessary to reach goals

ABILITIES:

  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or employees of organization.
  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

EDUCATION, EXPERIENCE, and TRAINING:

  • Associate’s degree (A. A.) or equivalent from two-year college or technical school.
  • Two to four years related experience and /or training: or equivalent combination of education and experience.
  • Club specific areas of knowledge and competency are not required for hiring but must be attained to receive a satisfactory 90 day review.

CERTIFICATES, LICENSES, REGISTRATIONS: 

Current CPR Certification

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • The employee must occasionally lift and/or move up to 50 pounds.
  • Must be able to work in extreme hot and/or humid conditions
  • Specific vision abilities required by this job include
  • Distance vision and ability to adjust focus.
  • The employee is regularly required to talk or hear.
  • The employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and taste or smell.
  • The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.

 WORK ENVIRONMENT:

The noise level in the work environment is usually loud.

WORK SCHEDULE:

Not less than 40 hours per week from May 15 to September 30 of each year and not less than 50 hours per week from October 1 to May 14 of each year.  The hours and schedule to achieve your commitment will be determined by General Manager and may change as needed.  This position must work all holidays.  Holiday schedule to be approved by General Manager in advance. 

Note: Nothing in this job specification restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons.  The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.

Job Description
Congressional Country Club, located in Bethesda, Maryland, is searching for a “servant leader” with experience building and leading a high-performing culinary team to achieve unsurpassed levels of excellence within a $10M, multi-faceted F&B operation.
While Congressional Country Club has a history of fine dining, today there are eight dining outlets with five kitchens that offer something for every one of its 3,300 members and their families. The club also has seven banquet rooms and hosts up to 70-80 weddings per year.
Ultimately, the Executive Chef of Congressional Country Club is an important and positive face of culinary operations who possesses the vision and ability to lead and maximize team members’ potentials by mentoring and inspiring both heart-of-house and front-of house staff from a passionate, creative, supportive, progressive and team-focused perspective.
For more information about the club, the position, and how to apply click the link below:
Candidate position profile: http://bit.ly/congressionalcc-ec
Here is a link to a video about the opportunity: http://bit.ly/congressionalcc-video
Salary is commensurate with experience and the position offers a great benefits package including ACF membership and education.

We have a phenomenal opportunity for a rock-star chef to take our beach resort to the next level! This facility is a one of a kind and in a killer location. We’re located in Clearwater Beach Florida and have multiple concepts rocking out right now. We’re looking for real talent. Are you passionate about food and have the culinary chops to back it up? Do you have the creativity needed to understand the up and coming trends in the industry, while keeping it fresh and fun? Can you keep constant communication with your team and lead them to success? If you said yes to these, we want to speak with you immediately! We are offering a salary around $65,000- $80,000, full health insurance, and potential bonuses. Contact us today – we can’t wait to speak with you!

Jake Whelehon

WE KNOW KITCHENS.  WE KNOW CHEFS.

Toll Free:  1-877-479-3590

Direct: 815-786-4252

www.chefplacementservices.com

jwhelehon@chefplacementservices.com

Eau Gallie YC – Executive Chef
The Eau Gallie Yacht Club is a thriving yacht, tennis, and social club located in Indian Harbour Beach just outside Melbourne, Florida. The Executive Chef is responsible for all food production, including restaurants, banquet functions and other outlets.  He or she will develop menus, food purchase specifications, and recipes.  The ideal candidate will supervises production as well as develop and monitor food and labor budgets for the department.  The Executive Chef is expected to maintain highest professional food quality and sanitation standards.  To view the full position profile, go to the following link http://bit.ly/2nARaci.  To be considered for this position, please submit your resume along with a cover letter to dan@gsiexecutivesearch.com.

Café Manager/ Manager 3- wanted for the new Silo- Eatery/Coffee/Bakery. Breakfast/lunch hours of operation; 12 month position. Need a leader/team player with a successful track record of operating a profitable, efficient, customer oriented establishment. Hillsborough County Public Schools benefits, retirement, and vacation.  Pay starting at $19.79/hr, DOE.  Interested? Please send your resume to: vanessa.marquis@sdhc.k12.fl.us & apply at sdhc.k12.fl.us

Cooks/ Asst. 7hr- 5 Cooks needed for the new Silo Eatery/Coffee/Bakery. Breakfast/lunch hours of operation; 12 month position. Responsibilities include order taking, customer relations, preparing food, expediting food orders. Culinary   experience preferred or seeking culinary students that have evening classes. Hillsborough County Public Schools benefits, retirement, and vacation. Interested? Please send your resume to vanessa.marquis@sdhc.k12.fl.us & apply at sdhc.k12.fl.us

Leto H.S. Culinary Arts Instructor Wanted:

2017-18 school year

Please send resume to: Debra Hladky, Lead Culinary Instructor:  debra.hladky@sdhc.k12.fl.us

Conducting interviews ASAP

If anyone would like to speak to me about the position or have any questions please feel free to call or text my cell:

727 698-3410

Thank you,

Chef Debra

Title:  Chef Instructor

Location: Ruskin, FL – South County Career Center

Details of Position:

  • 10 month employee (198 days)
  • Program only has 45-50 students, compared to a traditional high school of 100+
  • Hours are 7:30am – 3:30pm
  • Will teach Culinary 1-4 and Hospitality & Tourism Directed Study
  • Applicant must have at least 5 years of verifiable industry experience
  • Program is a ProStart Premier school for the 2016-2017 year

Email resumes or questions to Patrick.Artz@sdhc.k12.fl.us

 

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