Experienced Breakfast & Lunch Line Cooks (Fort Myers)

We are hiring!  Join the pastry team at Auro, our Michelin-starred restaurant, where you’ll craft exquisite desserts, petits fours, ice creams, sorbets, chocolates, and elegant decorations using the finest seasonal ingredients. This is a unique opportunity to learn and innovate alongside our talented Pastry Chef and team, contributing to unforgettable dining experiences. About the role:  Prepare all pastries including but not limited to breakfast, lunch, dinner, baked items, cakes, ice creams, sorbets, fruit compotes, chocolates, show pieces, food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Complies with any additional requests that may arise pertaining to Cook 2 duties.   What you will do:    -Prepare and execute the daily mise en place for the pastry program, adhering to the Pastry Chef’s instructions and the Hotel's high standards. -Create and present guest desserts with precision and artistry, ensuring each dish delivers a “wow” moment and leaves a lasting impression. -Collaborate with the pastry and kitchen teams, maintaining a professional and supportive work environment. -Maintain organization and cleanliness in the kitchens, including restocking supplies and managing inventory. -Adapt and assist with additional tasks as needed to support the restaurant’s operations and guest satisfaction. -The ability to ensure superior production of all sweet items, pastries, cakes, ice creams, sorbets, breads, chocolates, etc. for all outlets as well as banquets and amenities.  -Ability to document new recipes, as well as comply with all steps of standardized recipes.  T-he ability to communicate regularly with the Pastry Chef, and contribute to menu development and recipe creation for a variety of outlets.  -Assist in prep work as required for the next shift What you bring: -High school education, cooking school or culinary institute education preferred  -Minimum two years culinary or related work experience.     -Culinary knowledge is expected for this position.     -Working knowledge is generally attained on-the-job. h school education, cooking school or culinary institute education preferred.  -Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.   -Proficient knife skills and ability to multi-task. ​ This position is not eligible for work sponsorship/visa. Candidates must possess valid US work authorization.  What we offer: -Hourly: $27.59 -Competitive Salary & Benefits -Cigna medical and dental benefit options -8 weeks of New Parental Leave Pay after 1 year of employment -Excellent Training and Development opportunities -Complimentary accommodation at other Four Seasons Hotels and Resorts -Complimentary Employee Meals -401k Retirement Plans Schedule & Hours: -Full Time availability -Flexible for early morning, mid-day, and evening shifts in order to support 24/7 operational business needs If you are a qualified individual with a disability or disabled veteran and need a reasonable accommodation to use or access our online system, please contact our People + Culture Office at jobs.napavalley@fourseasons.com.  Learn more about what it is like to work at Four Seasons, visit us: http://jobs.fourseasons.com/ https://www.linkedin.com/company/four-seasons-hotels-and-resorts https://www.instagram.com/trussnapavalley/ https://www.instagram.com/auronapavalley/ Four Seasons is an Equal Employment Opportunity and Affirmative Action Employers. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender perception or identity, national origin, age, marital status, protected veteran status, or disability status. To access the 'EEOC is The Law' Information poster please visit this website: Know Your Rights.

Hello Everyone, We are looking for a full-time line cook to join our team - from 2 pm to 11 pm. Professional kitchen experience is required. If you’re interested in working with us, please fill out our application form; resume is optional: https://docs.google.com/forms/d/e/1FAIpQLScPpIRyNBMfgSyftk8H303BYb4qH5qWCw8B9d20OvNQ0XRkHA/viewform Once we receive your application, we will contact you if an interview seems like the next best step. Thank you for your interest in joining our team. We look forward to learning more about you! Employment type: full-time Compensation: $23/hr base pay + tips (average total pay ~ $35 - $40)

Culinary Agents is connecting talented hospitality professionals with career opportunities. Now Hiring: General Manager Click here to learn more & apply today! We are interested in serious candidates that have a desire to grow their careers, leadership abilities and knowledge base. We take what we do seriously, and we push ourselves and our standards daily. If you like to be surrounded by "A Players", we are the right company for you.This restaurant is a turnaround position and will take a massive amount of dedication, resilience and tenacity to affect change. It is also a restaurant that can create legacy, longevity and unlimited earning potential for the right individual.At our restaurants the Operating Partner/General Manager is a leader in one of the most dynamic and diverse collections of restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders. Benefits: Highly Competitive Salary 401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

Are you interested in research? The MUSC Cannabinoid Research Collective (CRC) is offering a research study for parents or caregivers of adolescents ages 12-18. All of our studies are strictly confidential. You will be compensated for your time and could receive up to $50. For more details, text TALK to (843) 608-0514, or click the link below to fill out our contact survey! Link: https://redcap.musc.edu/surveys/?s=CHFHALF8N7

Kitchen Crew (Westside) Gators BBQ and Catering Great Pay Based on experience. employment type: Full Time Gators BBQ Hiring Kitchen Team Members. Platers, Fry Cooks, Line Cooks, Prep, Dishwashers, Cleaners, Etc. APPLY NOW! APPLY NOW ! in Person, Gators BBQ 8142 W. Beaver Street, Near Cahoon Rd. Compensation: We pay Better than average Pay, per ability and experience. Great Pay !!! Shift Meals Provided !!! 401K and Match. Experienced or We Will Train Ambitious Individuals. If Ad is Up, We are HIRING. Gators BBQ 8142 W. Beaver Street near Cahoon Rd

The Sous Chef at The Great Northern (TGN) At Zero Gravity Beer Hall plays a pivotal role in culinary operations. Ensuring seamless coordination of kitchen activities and contributing to the overall success of our establishment. Reporting directly to the Chef de Cuisine, the Sous Chef is responsible for overseeing kitchen staff, managing daily kitchen operations, maintaining quality standards, and collaborating with the culinary team to deliver an exceptional dining experience at Zero Gravity Beer Hall and TGN Catering. Roles and Responsibilities: Leadership and Team Management: Supervise and lead kitchen staff, providing guidance, support, and foster a positive work environment. Collaborate with the Chef de Cuisine to train and develop the kitchen personnel. Oversee training of new hires to ensure consistent training practices, provide feedback, and ongoing support. Communicating with the Chef de Cuisine about a weekly schedule that sets the team and restaurant up for success. Operational Excellence and Financial Management: Execute and enforce established kitchen policies, procedures, and safety standards. Assist in monitoring/updating prep lists, production lists and daily opening and closing lists. Oversee the day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety regulations. Understand labor and food cost goals and lead the team to maintain financial goals while upholding food quality standards. Proactively manage labor on a daily, weekly and monthly basis, making cuts as needed. As business levels shift, our scheduling needs to follow. Menu Execution and Quality Control: Work closely with the Chef de Cuisine to execute menu items in accordance with established recipes and quality standards. Collaborate with the Chef de Cuisine in sourcing high-quality ingredients, developing menus, and creating innovative specials. Conduct regular quality control assessments to uphold the company's culinary standards and cost control measures. Demonstrate and train the staff on various cooking techniques to help drive the team forward. Inventory Management: Take responsibility for timely and accurate ordering of ingredients, managing inventory levels, and minimizing waste. Assist Chef de Cuisine to complete monthly inventory and maintain an accurate inventory template in R365. Collaborate with suppliers to ensure timely and accurate deliveries. Scan vendor invoices to Plate IQ daily. Training and Development: Lead by example and constantly foster a “whatever it takes” attitude. Hold the team accountable to standards while maintaining a culture of teamwork and community. Oversee, mentor, and motivate kitchen staff, fostering a positive and collaborative team culture. Collaborate with the Chef de Cuisine to provide ongoing training opportunities for the kitchen team. Resolve issues as they arise – ie. long ticket times, presentation of food, food waste, etc. Health and Safety Compliance: Ensure compliance with all health and safety regulations, including food handling, sanitation, and kitchen cleanliness. Communicate all equipment and small wares needed to the Chef de Cuisine. Communicate all necessary equipment repairs to the Chef de Cuisine. Implement and enforce Campfire Hospitality's safety protocols. Maintain an up to date ServSafe Managers certification. Customer Satisfaction: Contribute to the overall guest experience by maintaining consistently high food quality and presentation. Foster effective communication with front-of-house staff, management, and kitchen team members to enhance overall restaurant operations. Special Events and Catering: Work with the Chef de Cuisine to ensure seamless coordination between kitchen and front-of-house teams during on site events. Qualifications: Proven experience in a kitchen management role, preferably in a restaurant or similar establishment. Culinary degree or equivalent experience. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Knowledge of local and seasonal ingredients. Familiarity with health and safety regulations. Ability to thrive in a fast-paced and dynamic environment. The Sous Chef at TGN plays a crucial role in maintaining the high standards of culinary excellence expected from Campfire Hospitality. This position offers an exciting opportunity for a skilled and motivated individual to contribute to the success of our company in the vibrant community of Burlington, Vermont.