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Culinary In Vegas Jobs in Florida (NOW HIRING)

Zuma

Sous Chef

Miami, FL · On-site

$47K - $64K/yr

You will collaborate closely with the culinary team to maintain high standards of quality ... Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality ...

Zuma Restaurants

Sous Chef

Miami, FL

$47K - $64K/yr

You will collaborate closely with the culinary team to maintain high standards of quality ... Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality ...

Zuma Restaurants

Sous Chef

Miami, FL

$47K - $64K/yr

You will collaborate closely with the culinary team to maintain high standards of quality ... Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality ...

Tavistock Restaurant Collection

Executive Chef

Orlando, FL · On-site

$66K - $92K/yr

Building on the success of Canonita at The Venetian in Las Vegas, the Lake Nona restaurant will ... Collaborate with Tavistock culinary and operations teams to finalize Canonita Lake Nona's menu ...

Tavistock Restaurant Collection

Executive Chef

Orlando, FL · On-site

$66K - $92K/yr

Building on the success of Canonita at The Venetian in Las Vegas, the Lake Nona restaurant will ... Collaborate with Tavistock culinary and operations teams to finalize Canonita Lake Nona's menu ...

Catch

Sushi Line Cook

Miami Beach, FL · On-site

$15.50 - $19.50/hr

... in a high pressure environment • Minimum 2 years of culinary experience • Knowledge of food ... NEW YORK CITY, LOS ANGELES, LAS VEGAS, ASPEN, AND SOON MIAMI BEACH, DALLAS, AND SCOTTSDALE. Tipped ...

Catch

Sushi Line Cook

Miami Beach, FL · On-site

$15.50 - $19.50/hr

... in a high pressure environment ● Minimum 2 years of culinary experience ● Knowledge of food ... NEW YORK CITY, LOS ANGELES, LAS VEGAS, ASPEN, AND SOON MIAMI BEACH, DALLAS, AND SCOTTSDALE. Tipped ...

Noble 33

Executive Chef

Miami, FL · On-site

$66K - $91K/yr

Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New ... Culinary degree preferred, High School or equivalent required * One to two years in a management ...

José Andrés Group

Foodservice Restaurant Cashier

Orlando, FL · On-site

$11.25 - $14/hr

Created in 1993 by Rob Wilder, Roberto Alvarez, and Jose Andres, Jaleo has become an institution in ... ThinkFoodGroup restaurants span across America including Miami, LA, Las Vegas, New York, Chicago ...

Jose Andres Group

Foodservice Restaurant Cashier

Orlando, FL · On-site

$11.25 - $14/hr

Created in 1993 by Rob Wilder, Roberto Alvarez, and Jose Andres, Jaleo has become an institution in ... ThinkFoodGroup restaurants span across America including Miami, LA, Las Vegas, New York, Chicago ...

Cabot Citrus OPCO LLC

Line Cook

Brooksville, FL · On-site

$18 - $20/hr

Cascata Golf Club and Rio Secco Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier ... Participate in training and development opportunities to enhance culinary skills and knowledge.

Jose Andres Group

Zaytinya Server

Miami Beach, FL · On-site

... culinary experience paired with impeccable service and a genuine sense of hospitality. * A passion ... Ability to take direction and work in a team environment. * Ability to work calmly and effectively ...

José Andrés Group

Zaytinya Server

Miami Beach, FL · On-site

... culinary experience paired with impeccable service and a genuine sense of hospitality. * A passion ... Ability to take direction and work in a team environment. * Ability to work calmly and effectively ...

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Culinary In Vegas information

What is the difference between Culinary In Vegas vs Line Cook?

AspectCulinary In VegasLine Cook
CredentialsBasic culinary training, food safety certificationsSimilar credentials, often with experience in specific cuisines
Work EnvironmentHigh-volume kitchens, hotels, casinos in Las VegasFast-paced kitchens, restaurants, hotels
Employer & Industry UsageHotels, casinos, resorts in VegasRestaurants, hotels, catering services
Search & Comparison IntentJob roles in Vegas culinary sceneEntry to mid-level kitchen positions

Both Culinary In Vegas and Line Cook roles require culinary training and work in fast-paced kitchen environments. However, Culinary In Vegas often refers to a broader category of culinary jobs in the Las Vegas hospitality industry, while a Line Cook is a specific position focused on preparing dishes on the kitchen line. Understanding these differences helps job seekers target the right roles in the vibrant Vegas culinary scene.

What are popular job titles related to Culinary In Vegas jobs in Florida? For Culinary In Vegas jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Culinary In Vegas jobs in Florida look for? The top searched job categories for Culinary In Vegas jobs in Florida are:
What cities in Florida are hiring for Culinary In Vegas jobs? Cities in Florida with the most Culinary In Vegas job openings:
Culinary In Vegas jobs near you
Infographic showing various Culinary In Vegas job openings in Florida as of August 2026, with employment types broken down into 71% Full Time, 27% Part Time, 1% Temporary, and 1% Contract. Highlights an 100% Physical job distribution.

HONO Opening Spring 2027 | Senior Culinary Opportunities

Riviera Dining Group Inc

Miami, FL • On-site

Full-time

Re-posted 17 days ago

Job description


RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.


DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).


BUILD IT
RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.


GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

The Concept: HONŌ

HONŌ is an elevated Japanese steakhouse concept centered around premium beef sourcing, an in-house aging program, and precision-driven execution. Rooted in Japanese culinary tradition and elevated through modern technique, HONŌ will deliver a refined, high-energy dining experience defined by craftsmanship, integrity, and innovation.


The Opportunity

We are seeking exceptional Senior Culinary Leaders to join the opening team at HONŌ. This is a rare opportunity to help build a concept from the ground up—leading both the creative and operational direction of a high-volume, luxury dining environment.

These roles are designed for chefs with Michelin-level experience who can translate fine-dining precision into scalable, high-performance operations without compromising quality.

Key Responsibilities

  • Help lead and oversee advanced dry-aging programs for meat, fish, and vegetables
  • Execute developed comprehensive fermentation program(s), including koji and lactic fermentation
  • Direct sourcing and preparation of premium Japanese beef, including Wagyu (A4, A5)
  • Uphold authenticity in Japanese culinary techniques, presentation, and philosophy
  • Translate elevated cuisine into a high-volume, high-consistency service model
  • Partner with leadership on menu development, R&D, and seasonal offerings
  • Train and mentor culinary teams in aging, fermentation, knife skills, and butchery
  • Ensure compliance with food safety, DOH, and HACCP standards


Qualifications

  • Michelin-star or equivalent fine-dining experience
  • Expertise in dry aging and fermentation programs
  • Deep knowledge of Japanese cuisine and culinary culture
  • Experience in high-volume, premium dining environments
  • Strong leadership, organizational, and team development skills


Ideal Profile

  • Precision-driven with strong operational awareness
  • Passionate about Japanese food culture and ingredient integrity
  • A natural leader and mentor
  • Systems-oriented, with the ability to scale excellence