Top 22 Chef Jobs in Ocala Fl

Hotel Executive Chef - The Equestrian Hotel - World Equestrian Center - Ocala, FL
World Equestrian Center Ocala —Ocala, FL
- $130,000 - $145,000 a year
- Full-time
- Background check
- Ability to walk for extended periods
- 5 years
- Health insurance
- Dental insurance
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3d
Chefs
Meyer Jabara Hotels —Ocala, FL
- Full-time
- Background check
- Mid-level
- Microsoft Office
- Health insurance
- Dental insurance
Quick Apply
Multi - Unit Chef - Fast Casual Restaurants - World Equestrian Center Ocala
Columbus Hospitality Management —Ocala, FL
- Weekends as needed
- Background check
- Ability to walk for extended periods
- 5 years
Quick Apply
Executive Chef FL
Stonecrest Services LLC —Summerfield, FL
- Full-time
- ServSafe
- 5 years
- Ability to lift 50 pounds
6d
Sous Chef
Stonecrest Services LLC —Summerfield, FL
- English
- Mid-level
- High school diploma or GED
Kitchen Manager
Legacy Restaurant at the Nancy Lopez Country Club —The Villages, FL
- Full-time
- Hospitality
- Mid-level
- Organizational skills
- Health insurance
- Dental insurance
Quick Apply
20h
Culinary Director
Sagora Senior Living —Wildwood, FL
- Weekends as needed
- Driver's License
- Math
- Driving
- Health savings account
- Paid holidays
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Sous Chef
MTE at The Forge —Ocala, FL
- $40,000 - $45,000 a year
- Full-time
- Mid-level
- In-person
- Leadership
- Health insurance
- Dental insurance
Quick Apply
Sous Chef/Kitchen Manager
Horse and Hounds Restaurant —Ocala, FL
- $41,586.52 - $50,082.70 a year
- 8 hour shift
- 7 years
- 6 years
- Management
- Health insurance
- Dental insurance
Quick Apply
FMK - Kitchen Manager
FMK Hospitality Group —The Villages, FL
- Full-time
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Assistant Kitchen Manager
Texas Roadhouse —Lady Lake, FL
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave
Lead Culinary Supervisor
OcalaBets —Ocala, FL
- From $20 an hour
- Full-time
- 18 years or older
- ServSafe
- Mid-level
Quick Apply
Executive Chef
Little Joey’s —Summerfield, FL
- $14 - $20 an hour
- Full-time
- Cooking
- Supervising experience
- In-person
- Flexible schedule
Quick Apply
3d

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Food Services Manager/Chef at Warren Willis Camp & Conference Center, Fruitland Park FL
The Florida Conference of The United Methodist Church —Fruitland Park, FL
Camp Warren Willis is a 300-acre, 1k bed facility that welcomed over 12k guests last year from 129 different organizations to encounter God and Christian…
$45,000 - $52,000 a year
Quick Apply
SOUS CHEF 2- University of Florida Greek House Chefs
GREEK HOUSE CHEFS INC —Gainesville, FL
Maintain certification through duration of employment. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers…
$20 - $24 an hour
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10d

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Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
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1d
Sous Chef - Golf Club of Dublin
KemperSports - Columbus Collective —Dublin, OH
State certified and/or Serve Safe certified. Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen,…
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Hotel Executive Chef - The Equestrian Hotel - World Equestrian Center - Ocala, FL

World Equestrian Center Ocala -
Ocala, FL

Quick Apply

Job Details

Full-time
$130,000 - $145,000 a year
3 days ago

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching

Qualifications

Labor law compliance
Kitchen health and safety standards
Computer operation
Hotel regulations compliance
Food service health code compliance
Team leadership
Anti-discrimination law
Computer literacy
Safety regulations
Writing skills
Coaching
In-person customer service
Cooking
Team development
Labor relations
HR compliance
Task prioritization
Kitchen staff training
Food & beverage production
Computer skills
Training & development
Teaching
Equal Employment Opportunity (EEO)

Full Job Description

The Hotel Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Director of F&B.

Collaboration with key departments is crucial as the position works closely with Restaurant GM’s, Executive Chefs, Executive Pastry Chef and Director of Food & Beverage. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, , Emma’s Patisserie, In room Dining, Yellow Pony Pub & Garden and Horse to Water pool.

Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, reaming calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data.
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met; daily activities and operation planning.
Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that sanitation standards as set forth by World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments.
Perform other tasks or projects as assigned by Sr. Director of F&B.
Assist in other kitchen outlets as required by the Sr. Director of F&B.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Physical Requirements:

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position.

Associates may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl.

Qualifications, Education, Experience, Skills, and Abilities:

Requires good communication skills, both and verbal and written.
5 to 7 years of luxury culinary experience. Preferably at Forbes 4- or 5-Star establishment or Michelin Star
Extensive knowledge of the kitchen, its services, facilities, and equipment.
Must be detail-oriented with outstanding organizational and communication skills.
Desire to continually enhance culinary experience.
Must possess excellent computational ability.
Must possess basic computer skills.
Must have excellent leadership capability and customer relations skills.
Must possess excellent teaching, coaching, and training skills.
Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
Must be able to perform duties in extreme temperatures.
Must be able to stand and walk for long periods of time.
Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis.
Must be able to lift to 50lbs, occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Pay: $130,000.00 - $145,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

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chef jobs in ocala fl

Hotel Executive Chef - The Equestrian Hotel - World Equestrian Center - Ocala, FL

Chefs

Multi - Unit Chef - Fast Casual Restaurants - World Equestrian Center Ocala

Executive Chef FL

Sous Chef

Kitchen Manager

Culinary Director

Sous Chef

Sous Chef/Kitchen Manager

FMK - Kitchen Manager

Assistant Kitchen Manager

Lead Culinary Supervisor

Executive Chef

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