Job Type Full-time, Full-time Description Follow Nami's journey on Instagram at @namilakenona. Tavistock Restaurant Collection is adding a new concept to Lake Nona Town Center and looking to build a one-of-a-kind hospitality team to provide a unique and special guest experience. Alongside The Wave Hotel, Bacan, Chroma, Canvas, Boxi Park, and Park Pizza and Brewing Co, our latest concept will be opening in the Summer of 2023. The new restaurant will be led by the restauranteurs who developed sister restaurant Atlas & The Garden Room in the St Regis Atlanta. The team has worked in restaurants around the country and across the globe including; New York, Boston, Chicago, Los Angeles, Miami, London, Dubai, and Singapore; we are seeking experienced and diverse team members to join us. Culinary leadership and employee development will be provided by Executive Chef Freddy Money (Atlas; TGR), Sr. Culinary Director Eli Kaimeh (Per Se; Thomas Keller), and VP of F&B Michael Ferraro (Charlie Palmer; Patina). If interested and you believe your experience may apply, we encourage you to answer the following questions in our application : What is the coolest restaurant you have ever been to? What is the craziest thing you have ever eaten? What is your favorite cocktail? What fashion brand is the most edgy to you? Have you ever traveled outside of the US? If so, where to? If selected for an interview, these questions will help us learn more about you so we can share more about our restaurant and career opportunities. POSITION SUMMARY : The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds Team membership and maintains accountability for achieving success in these areas. ESSENTIAL FUNCTIONS : Essential Functions Statement(s) Coach and train Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale. Conducts interviews following proper hiring and selection procedures. Works all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards. Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success. Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times. Adheres to alcohol awareness procedures. Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food. Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations. Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage. Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock’s standards. Requirements SKILLS & ABILITIES Education : High School Diploma or Equivalent Experience : One year of prior culinary supervisory experience in a hospitality environment preferred. Fluent in communicating (speaking, reading, and writing) in English.

Job Description Work today, get paid today! Schulte Hospitality Group believes you should be in control of your income, that's why we're proud to partner with DailyPay , giving you access to your money when and where you need it! Schulte Hospitality Group is seeking a dynamic, service-oriented Executive Chef to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, a robust benefit package and an atmosphere designed to encourage and promote career growth within the company. Our Company : Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance / sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets / exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet / exceed management / budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferredMinimum of three (3) years of experience in a culinary leadership roleFood safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests PERKS / BENEFITS Work Today, Get Paid today with DailyPay! Track your daily income with updates after every shift you workTransfer your earnings instantly or next dayAutomatically save a portion of your paycheck In addition to DailyPay, Schulte Hospitality Group offers a robust selection of perks / benefits that include, but aren't limited to : Paid Time Off, Unlimited Referral Bonuses, Growth and Career Opportunities, Hotel Discounts, 401K, Health / Dental / Vision Insurance, Short-Term / Long-Term Disability, Flexible Spending Accounts, Health Savings Account, Pet Insurance, Dependent Tuition Benefits, EAP Program, Marketplace Discounts at various retailers such as Disney, Apple, AT&T, Verizon and more, and a flexible and fun working environment! *Schulte Hospitality Group is an Equal Opportunity Employer.

Immediately Hiring : Executive Chef! The ideal candidate will have 10+ years of experience. We offer our Executive Chefs benefits and perks here are a few : Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401(k) Summer House on the Lake is making its Disney Springs debut in 2023. Summer House on the Lake will be open daily for lunch and dinner service, with weekend brunch available Saturdays and Sundays. The California-inspired menu is reminiscent of the overall Summer House brand and includes simple, seasonal ingredients specific to the local Florida market. The full-service restaurant will also include three outdoor patios with one area overlooking the lake, an in-house bakery featuring the brand’s famous cookies, and an extensive wine and handcrafted cocktail list that offers a selection of alcoholic and nonalcoholic to-go drinks on-tap that can be enjoyed around Disney Springs property. No matter the weather, the bright and airy vibes always fill the atmosphere. Whether you’re in for date night, a family get-together, or brunch with friends, summer is waiting for you on the other side. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify Executive Chefs are responsible for the following : Oversees and monitors all back of house (BOH) operations, ordering and systems for the restaurant; develops menu items in partnership with Partners / Chef Partners; and ensures effective BOH training programs in collaboration with the designated trainer and chefs. The Executive Chef is responsible for all food and and BOH employees and maintains a focus on : menu creative process and menu changes, all that can be replicated in a high volume environment; overseeing all BOH hiring, training and approving all BOH schedules; mentoring, teaching chefs and annual reviews;; overseeing BOH reviews for hourly team members; monitoring and controlling BOH labor and food costs; reviewing and approving all invoices and inventories prior to statement preparation; overseeing all BOH cleaning, organizing and sanitation; and growing the business. Essential Functions Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order Partner with GM, designated managers and chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders / restrictions Ensure proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and / or communicated to designated manager Understand and follow the food allergy procedure and special orders / restrictions Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination Ensure that kitchen equipment is maintained and repaired as needed Assist with or perform the following tasks if needed : pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues Contribute to shift meetings when needed Participate in all new openings (local and out-of-state) as needed Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed Travel overnight occasionally as needed Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) Effectively communicate in order to perform and follow job requirements in written and spoken direction Multitask calmly and effectivelyunder pressure Work in a confined, crowded space of variable light, noise and temperature levels Move and lift up to 10 pounds, frequently move and / or lift up to 25 pounds, occasionally move and / or lift up to 50 pounds Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Organize and conduct periodic informational seminars for employees Proficiently use and operate all necessary tools (including but not limited to knives) and equipment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Other duties assigned as needed

Luke’s Kitchen and Bar, is the third concept by the partners of Park Lights Hospitality Group, of Luma on Park and Prato led by visionary chef Brandon McGlamery, Executive Chef Jason Campbell, and operations maven Tim Noelke. We are an everyday neighborhood restaurant that delivers culturally and community inspired, ingredient-driven dishes focused on our unique takes on American cuisine. We make everything in-house and we source locally as much as possible. Inspired by the culinary traditions from coast to coast, our team delivers carefully curated oysters, an array of small plates, and entrees cooked over an open fire grill. The beverage program features classically-inspired libations prepared with fresh and house-made ingredients, as well as an extensive selection of craft beer and wine. We are looking for an experienced Line Cook to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth. Please Specify Whether You Are Looking for AM or PM Position Job Duties Ensure the preparation station and kitchen are set up and stocked. Make sure food preparation and storage areas meet health and safety standards. Clean prep areas and take care of leftovers. Stock inventory and supplies. Cook menu items with the support of the kitchen staff. Skills and Qualifications High school diploma or equivalent qualification. A minimum of 2 years’ experience in a similar role. In-depth knowledge of restaurant best practices and cooking methods. Excellent communication and organizational skills. Aptitude for multi-tasking. Must be able to work cooperatively and efficiently in a team. Working at Luke's Kitchen and Bar Health insurance

ons : Produces and oversees breakfast, lunch and dinner depending on schedule, for quality assurance of meal presentation and portion control Prepares and coordinates all meals from standardized recipes Assists in the coordination of prep for the following day’s menu Participates in a pre-meal meeting with food servers to review detail of daily menu Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored in accordance with local, state and county health department policies Ensures an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes Assists in menu and recipe development Assists in food ordering and inventory Assists in the adherence to maintaining budget compliance for daily food costs Assists in applying appropriate loss prevention procedures Assists in training, scheduling, of employees in accordance with HRA’s human resources policy Assists in the coordination and execution of special events Maintains kitchen cleanliness and food preparation according to state and local health department code requirements