– Job Postings – 

The CORE Group is looking for 2 new Chain Accounts Team Culinarian’s on the East and West coast!!

*The location is flexible considering the person will work remotely and cover the East or West territory

If you, or anyone you know, is interested – APPLY HERE: 



Sales Team Requirements:

  • 5 years of sales experience (broker, manufacturer, or distributor)
  • Strong culinary skills!!
  • Experience in restaurant setting (minimum of 2 years)
  • Reside in, or be willing to move to the designated area
  • Position requires travel and overnight stays
  • Proficient in Microsoft Office Suite
  • Valid Driver’s License and no instances of DUI/DWI/Reckless Driving/Suspended License within the last (5) years to appear on the background check and driver’s history search in order to be considered for this position

Sales Team Responsibilities:

  • Make, obtain, and secure sales
  • Ability to work and thrive individually, as well as part of a team
  • Maintenance and development of sale through product presentations and sales training at distributor customers
  • Quote portion cost; prepare sales contracts and programs for business obtained
  • Plan and execute product presentations and demonstrations
  • Maintain and update operator profiles: buyer contracts, priority, market segments, attributes, size, buying group affiliation, client competitive information

Culinary Lab Assistant at Hillsborough Community College
This position monitors and coordinates the activities of and provides support and assistance to the Culinary/Hospitality programs to enable effective and safe lab operations.
Apply to this position at or you can also reach out to Anne White at

Job Posting for “The Wine Bar Cafe” in Seminole Heights:

Positions Available:

– P.M. Chef – small plates menu, hours vary 3 pm – 10 pm weekdays, 3 pm –
11 pm weekends; Assistant Chef 4 pm to close throughout the week.
– Deli Lead Cook – 9 – 5, Deli Associate – 10 – 6 pm
– Cashier / Server / Bartender (wine & beer only) hours and shifts vary
10:30 am – close
– Bartender / Wine Stewards – 5 pm to close
– Kitchen utility / janitorial – hours and shifts vary 12 noon to close

Hourly wages range depending upon position and experience: $11 to $16 /
hour for kitchen, $7 / hour for tipped staff and $9 to $11 / hour for
hostess and utility staff.

Contact: – with resumes

Apply in person at:

6428 N. Florida Avenue
Tampa, FL 33604

Contact Steve Afflixio for any of the below opportunities:

  • Country club chef for good volume club in Pinellas County.
  • Restaurant chef in Tampa.
  • High volume production chef in  Tampa.


Steve M Afflixio | Food Fanatics Chef

7004 East Hanna | Tampa, FL  33610

| M 813.781.3920

NEW – The C House, 6005 N Florida Avenue, Tampa

-Looking for line cook, prep, dishwasher

-Dinner/late night and Brunch on Sundays

-Contact Head Chef Lee Meador, 727-631-5370. Lee is the brother of Sara Meador, a Tarpon High culinary grad and scholarship recipient

 NEW Chica’s Taco Bar, 2542 McMullen Booth Road, Clearwater

-Looking for line cooks

-Lunch and dinner

-Send resume to Chef Ryan at Ryan has judged our cooking competition before and we know his mother well!

Group of 4 restaurants: Coquina Café in Bradenton, AMI Beach Café on Anna Maria Island, Bamboo Beach Bar at John’s Pass, Madeira Old Snack Shack

-looking for line cooks and managers with experience

-Contact Mark Enoch, 727-348-8373 or

John Knox is a very large retirement community located in the north Tampa area.
They are in search of 4 full time cooks, please contact

Job Description

JOB TITLE:                     Sous Chef

REPORTS TO:                Executive Chef

FLSA STATUS:             Non-Exempt



OVERVIEW:  The Sous Chef is responsible for the management of the Tara’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 Sous Chef position is responsible for coordinating the kitchen, ordering, prep, cooking and presentation for ala carte service and banquets. Coordinates activities of the 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 staff.




  • Ensure kitchen meets all health codes, safety standards, club standards and related laws
  • Ensure kitchen meets food quality standards including temperature, taste, presentation, consistency and freshness
  • Work with Executive Chef, and Club House Manager on budgets, pricing, purchasing and related tasks as needed
  • Help complete month end inventory as requested
  • Assist in ordering all necessary food products for outlets through Executive Chef
  • Responsible for cleaning, cutting and portioning all high dollar food items
  • Organize and delegate daily prep sheet.
  • Ensure dining room/area is ready for all buffet service including all chaffing dishes, cutting boards, utensils, heat lamps etc.
  • Ensure all supplies are stored properly and all stock is rotated
  • Assist with service wherever needed, sauté, grill, expediting etc. as requested
  • Ensure proper closing procedures are completed
  • Delegate or complete cleaning responsibilities
  • Adhere to the club’s employee policies and code of conduct
  • Adhere to the club’s 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




  • Prepare and cost out menus for upcoming events and confirming with the Executive Chef.
  • Work with management to ensure daily menus are current, complete and as requested
  • Ensure Rotation of foods, soups, vegetables, starches



  • Supervise all staff to ensure that all food safety, quality and consistency are being followed
  • Conduct pre-event planning meeting with kitchen staff for events
  • Ensure all staff take their breaks when scheduled


        Food storage

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




Directly supervises kitchen employees working on the line & banquets, Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees as needed; planning, assigning, and directing work; rewarding and disciplining employees with the assistance of the Executive Chef; addressing complaints and resolving problems with the assistance of the Executive Chef as needed.


  • 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



  • 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



  • 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.




  • Associate’s degree (A. A.) or equivalent from two-year college or technical school preferred, but not required.
  • 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.



ACF Certification , Food Handlers Certification



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 and fingers to 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.



The noise level in the work environment is usually loud.




The Sous Chef is expected to work an average of 50-55 hours per week.  The hours and schedule to achieve your commitment will be determined by Executive Chef and may change as needed.


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.


Quail West Golf & Country Club is looking for an experienced executive chef that is successfully leading culinary operations for multiple a la carte and banquet venues. The next executive chef at Quail West will be a strong, energetic, detail-oriented team leader with a passion for their craft, an employee and member-centric focus and the demonstrated ability to deliver an exceptional culinary experience. He or she will be joining a high performing team of department managers and integral in the club’s fast-growing food and beverage operations.

Quail West is a private, gated residential community with amenities that include two 18-hole championship golf courses and full practice facility; eight clay tennis courts; an Olympic-sized swimming pool and solarium; a 100,000-square-foot, newly renovated and expanded clubhouse including two newly renovated kitchens; and a brand new, state-of-the-art wellness/fitness center and spa/salon. The GM/COO was a past president of the national Club Managers Association of America, is an excellent mentor and leader, and will be very supportive of the executive chef and culinary team.

The ideal candidate should be at an appropriate point in his or her professional trajectory – accomplished, yet well-positioned to learn and grow and reach the pinnacle of his or her career while in the club’s employ.

For more information about the club, the position, and how to apply click the link below:

Candidate position profile:  (we have also attached a PDF file of the position description)

Also, here is a link to a brief video about the opportunity:

Quail West offers an excellent salary, bonus and benefits package including professional development. Salary is commensurate with experience.

Line Cook


Treasure Island, FL

Job Type



Salary: $13.00-$15 /hour

Benefits, Personal, Sick and Vacation Time, Ability for Promotion


As a Line Cook you will be responsible for prepping ingredients and preparing dishes for the members of our private yacht and tennis club.


  • Follow the methods of food preparation, cooking, portion sizing, mixing of sauces, seasoning, and garnishing of to ensure food is prepared in an approved manner as prescribed by the Executive Chef and/or Sous Chef.
  • Know the proper techniques of cooking seafood, meat and vegetables.
  • Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices.


  • Ability to obtain and maintain a valid food service certification card.
  • Minimum 3 years as a Line Cook.
  • Restaurant experience preferred.


Ability to read and understand English.


Paul J. Liptak C.E.C. By E-Mail

The Club at Treasure Island

The Preserve at Clearwater has the following three openings:

Executive Chef/Culinary Director

Is sought to oversee the Day to Day operations of our Culinary Department.

Ensure Department is in compliance with nutritional safety, sanitation, quality

Standards and state and federal requirements.

Responsibilities: Hands-on in kitchen fill the lead position as scheduled, managing the culinary operations, coordinate food and equipment orders

Check and maintain the quality of all food items to set standards by management.

Assist in the development of menu items, standardize recipes and plate presentation.

Work with management to create a memorable experience for our residents and Guests.

Qualifications: experience in similar setting culinary Arts Background strong cooking skills.

Knowledge of cost and labor systems

Passion for food and cooking

Strong leadership Qualities

Reports to Ownership and Administration


Utility worker: prep /dishroom 
Assist the chef and accomplish all daily assignments.
For information.

Line cook: experience

With background in Retirement/
Club clientele food service to
Assist the chef and accomplish 
All duties assigned.

Contact person :Niki Plummer , Executive Director

The preserve at Clearwater

2010 Greenbriar Blvd Clearwater FL33763




Grandfather Golf & Country Club is looking for a true leader to manage its culinary operations, lead its heart-of-the-house team, and join its club family. This is an excellent, full-time opportunity to work at a seasonal, high-end, family-centric club in a beautiful setting. Noteworthy highlights include:

  • Managing multiple venues – from casual to fine dining
  • Being an integral part of a high-performing team
  • Working with a brand-new kitchen

We are looking for a detail-oriented executive chef who is also a visionary leader and has a track record of successfully managing multiple a la carte and banquet venues simultaneously. This is an amazing opportunity for candidates with strong leadership and culinary skills to play a integral part in delivering “the Grandfather Golf & Country Club Experience.”

For more information about the Club, the position, and how to apply click the link below:

Candidate position profile:  (we have also attached a PDF file of the position description)

Also, here is a link to a brief video about the opportunity:

Salary is commensurate with experience and the position offers a great benefits package including professional development.

As you may know, KOPPLIN KUEBLER & WALLACE specializes in executive placement in the private club and resort industry. We are a member of the ACF and a sponsor of Club & Resort Business magazine’s annual “Chef to Chef Conference” which takes place next month.

Wright’s Gourmet House- Operations Supervisor

Tampa’s premier cafe, bakery, deli and catering company since 1963–we’re known for…Fresh ingredients. Hearty Servings. Some prepared traditionally. Some found nowhere else. All made with our signature touch.

Our talented Operations Supervisors know how to keep customers coming back again and again.

Responsibilities include:

  • Planning, organizing, and supervising all day-to-day operations: take-out, on-premise dining & catering, and off-premise catering delivery
  • Upholding Wright’s standards of excellence in food, service, and atmosphere
  • Recruiting, training, and retaining a friendly, eager-to-please, energetic, talented staff
  • Creating an organization that provides a positive Wright’s experience for all parties: customers, staff, neighbors, and vendors
  • Marketing
  • Evaluating the organization, proposing improvements, and implementing those recommendations
  • Increasing sales and profits

We offer some of the best salary and bonus pay around.

Benefits include:

  • Two weeks vacation pay
  • Employee discounts
  • Closed on Sundays (so you’ll have time for family, rest, recreation or worship).

Plus we offer a comprehensive benefit plan for our managers that includes:

  • Individual medical coverage (Healthcare reform compliant) with a substantial employer contribution
  • 401k plan with a company match. Dollar for dollar up to 4%

Also available through payroll deduction at very competitive rates: life, disability, dental, and, vision.

Wright’s generally operates Monday through Saturday from 4 A.M. to 11 P.M. We expect our Operations Supervisors to be available to work during those times.

The Operations Supervisor is expected to work an average of 50-55 hours per week. 

During the initial training period the Operations Supervisor will be training during daytime hours and some overnight training.

During the peak holiday season (November 1 to December 31), Wright’s operates around the clock on some—but not all—days. We expect our operations supervisor to be available to work during those extended times.

We seek talented managers who:

  • Must have strong BOH Food Service Production experience and FOH experience and skills.
  • Work currently (or most recently) in a management role (chef, manager, etc) for at least the past two (2) years in a high-volume operation (restaurant, hotel, banquet, catering or similar) that has a high-volume scratch kitchen.
  • Welcome the challenges of leading a diverse, thriving company
  • Have good communication skills (both verbal and written) as well as strong analytical abilities. Ability to use Word and Excel required.
  • Know food and can work quickly and precisely in a kitchen.
  • Thrive in a busy, organized environment
  • Seek long-term employment
  • Understand that hospitality staff works when others are playing, especially Saturdays and the Holiday Season (Nov. 1 through Dec. 31)
  • Welcome a drug-free, smoke-free environment
  • Agree to a pre-employment background check (criminal, driving, and credit)
Individuals that are interested in this position would need to apply through our company website:  There potential candidates will be able to read about the company, our products and services and apply.

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