West Palm Beach • 50 milesRemote · Hybrid · Onsite · Field · All Environments
West Palm Beach • 50 milesRemote · Hybrid · Onsite · Field · All Environments
West Palm Beach • 50 milesRemote · Hybrid · Onsite · Field · All Environments
West Palm Beach • 50 milesRemote · Hybrid · Onsite · Field · All Environments
33 chef operator jobs at 22 companies in West Palm Beach, FL
2mo
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Chef Operator
Sunrise, Florida, United States
$85k-$90k/yr OnsiteFull Time
3+ YOE1+ Mgmt3-4 years in high-volume kitchen/operational restaurant management with P&L responsibility; strong leadership; able to lift up to 50 pounds; excellent communication; adaptable; passion for real food.
Google Drive, Slack, Toast, 7Shifts, Email
3mo
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Sous Chef
Fort Lauderdale, Florida, United States
$70k-$80k/yr OnsiteFull Time
Experience in a Sous Chef or comparable culinary role, strong leadership and coaching skills, ability to develop team members, and capability to maintain BOH operational and financial accountability.
2mo
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Signature Dining Executive Chef
Hollywood, Florida, United States
OnsiteFull Time
5+ YOELead back-of-house operations, develop menus, control food costs, manage and train culinary staff; requires culinary degree, strong administrative/computer skills, and ~5 years high-end sous/chef experience.
3w
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Executive Chef
Palm Beach County, Florida, United States
OnsiteFull Time
3+ YOELead prepared-food operations with 3+ years culinary leadership, enforce food safety (ServSafe/HACCP), hire and train staff, manage food/labor costs, bilingual English/Spanish, able to lift 50 lbs.
VidCruiter, Predictive Index
1d
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Sous Chef
Fort Lauderdale, Florida, United States
$53k-$74k/yr OnsiteFull Time
Supervisory culinary experience supporting hotel food production, banquet operations, kitchen staff development, ordering, budgeting, food safety, allergen management, and menu costing.
2w
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Pizza Chef
Deerfield Beach, Florida, United States
$20-$23/hr OnsiteFull Time
Ability to operate a pizza station, follow sanitation and safety standards, lift up to 50 lbs, stand for long periods, perform basic math, and possess a valid food handler certification.
1w
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Executive Chef
Jupiter, Florida, United States
OnsiteFull Time
5+ YOERequires 5+ years of culinary leadership in high-volume food and beverage, banquet and event operations, culinary line experience, team development, financial acumen, and current or obtainable ServSafe certification.
3w
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Sous Chef
Wellington, Florida, United States
OnsiteFull Time
Experienced restaurant leader able to manage kitchen operations, lead and train staff, handle payroll/scheduling, oversee inventory, and maintain food safety; food handler certification strongly preferred.
4d
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Sous Chef
Fort Lauderdale, Florida, United States
OnsiteFull Time
2+ YOE2+ MgmtRequires 2+ years of culinary management experience in upscale or fine dining, back-of-house operations knowledge, staff supervision, inventory and cost control, leadership, communication, and conflict resolution skills.
1d
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Sous Chef
Hillsboro Beach, Florida, United States
$58k/yr OnsiteFull Time
3+ YOEPost-secondary culinary arts degree, three years of food preparation and kitchen operations experience, food safety certification, and culinary or hospitality association certification. Must lift up to 50 pounds.
3w
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Chef Tournant
Fort Lauderdale, Florida, United States
OnsiteFull Time
Prepare and cook food, operate kitchen equipment, follow recipes and safety procedures; high school/GED preferred; ~1 year related experience preferred; ability to stand for long shifts and lift up to 25 lb.
2mo
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Executive Chef - P Hospitality
Coral Springs, Florida, United States
$85k-$105k/yr OnsiteFull Time
Proven executive-level culinary experience, menu development, food and labor cost management, leadership and training, food safety compliance (Florida food-handler), and kitchen operations knowledge.
2mo
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Banquet Sous Chef
Jensen Beach, Florida, United States
OnsiteFull Time
Experience in culinary operations, ability to manage and train hourly kitchen staff, enforce food safety and sanitation, perform vendor ordering, work long hours including weekends, evenings and holidays, and strong verbal/written communication.
3mo
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Concession / Catering Sous Chef
Fort Lauderdale or Broward County
OnsiteFull Time
8+ YOE3+ Mgmt8+ years culinary experience in high-volume events; 3+ years supervisory; ServeSafe; manage labor and food costs; menu development; staff training.
Microsoft Word, Microsoft Excel, Outlook, Kitchen management software
3mo
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Executive Chef of Banquets
Fort Lauderdale, Florida, United States
OnsiteFull Time
5+ YOEAssociates in culinary arts required, 5+ years in high-volume banquet operations, supervisory experience preferred, knowledge of food safety and sanitation, menu development, budgeting, and strong communication and organizational skills.
1mo
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Marlin Bar Sous Chef
Dania Beach, Florida, United States
OnsiteFull Time
Lead kitchen operations, train and develop team members, enforce safety/sanitation, manage kitchen expenses, lift up to 50 lbs and stand for full shifts.
2mo
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Executive Chef - Dalmar Hotel
Fort Lauderdale, Florida, United States
OnsiteFull Time
4+ YOELead culinary operations, develop menus and recipes, manage food and labor budgets, supervise and train kitchen staff; 4+ years progressive fine-dining or high-volume experience; bachelor's degree or equivalent experience.
2mo
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Executive Chef Partner
Fort Lauderdale, Florida, United States
OnsiteFull Time
Proven head of kitchen operations in a high-volume upscale restaurant or high-end resort; strong culinary leadership, wine knowledge, team development, and process execution.
1mo
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Executive Sous Chef
Port St. Lucie, Florida, United States
$78k-$85k/yr OnsiteFull Time
5+ YOESupervisory culinary role requiring progressive hotel experience, culinary or college education, food safety certifications, Windows proficiency, and ability to manage kitchen operations, cost control, and staff.
Windows Operating Systems
1mo
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Executive Chef- Hotel Operations
Delray Beach, Florida, United States
OnsiteFull Time
8+ YOE5+ Mgmt8+ years culinary experience with 5+ years senior leadership preferred; high school diploma required; culinary credential preferred; knowledge of HACCP and food safety; budget and team management skills.
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