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Weekday Chef Jobs in Florida (NOW HIRING)

The Cake Bake Shop Admin LLC

Sous Chef

Orlando, FL · On-site

$58K - $65K/yr

Sous Chef The Sous Chef will have a passion for cooking, as well as lead the culinary team to ... Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays ...

Friend that Cooks

Personal Chef - Miami

Hialeah, FL · On-site

$29.09/hr

Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast ... 300 for clients and chefs ● Fuel reimbursements and Equipment Allowance Pay & Benefits:

CÉ LA VI

Pastry Chef

Miami, FL · On-site

$75K - $85K/yr

Weekdays: 7:00 AM - 4:00 PM or 9:00 AM - 5:00 PM Schedules may vary based on business needs and pre-opening timelines. You'll begin your journey as a Pastry Chef by helping shape the restaurant ...

Gate Fuel Service

CHEF TOURNANT/PRODUCTION

Jacksonville, FL · On-site

$64K - $88K/yr

Along with the Executive Chef, responsible for food and labor costs. 13. Exercise portion control ... Varied schedule including weekdays, weekends, and holidays. * Full Time Benefits * Paid Vacation ...

Hollywood Beach Marriott

Line Cook- PM

Hollywood, FL

$14.50 - $18/hr

This Is a Part-time Cook Position Working Various Weekdays, Weekends and Holidays. Work Schedules ... Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant

Hollywood Beach Marriott

Line Cook- PM

Hollywood, FL

$14.50 - $18/hr

This Is a Part-time Cook Position Working Various Weekdays, Weekends and Holidays. Work Schedules ... Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant

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Weekday Chef information

What are the key skills and qualifications needed to thrive as a Weekday Chef, and why are they important?

To thrive as a Weekday Chef, you need strong culinary skills, food safety knowledge, and experience in menu planning, often supported by a culinary degree or relevant certification. Familiarity with commercial kitchen equipment, inventory management systems, and food handling certifications like ServSafe are typically required. Excellent time management, adaptability, and clear communication help chefs manage high-volume meal prep and coordinate with kitchen staff. These skills ensure efficient kitchen operations, consistent meal quality, and compliance with health regulations during busy weekday service.

What are some common challenges faced by a Weekday Chef, and how can they be managed effectively?

Weekday Chefs often face the challenge of preparing high-quality meals within tight timeframes due to the busy nature of weekday service. Additionally, menu planning must cater to regular clientele who may expect variety and healthy options. Effective time management, strong organizational skills, and open communication with kitchen staff are key to overcoming these challenges. Chefs can also streamline operations by prepping ingredients in advance and regularly collaborating with suppliers to ensure fresh, timely deliveries.

What are Weekday Chefs?

Weekday Chefs are culinary professionals who primarily work during the weekdays, often preparing meals for families, individuals, or organizations. Their duties can include meal planning, grocery shopping, cooking, and sometimes cleaning up afterward. Weekday Chefs may work in private homes, corporate settings, or catering companies, and are typically hired to provide convenient, healthy, and delicious meals to suit their clients' schedules and preferences. This role is ideal for those looking for a regular workweek and work-life balance compared to traditional restaurant hours.
What are the most commonly searched types of Chef jobs in Florida? The most popular types of Chef jobs in Florida are:
Weekday Chef jobs near you

Sous Chef

The Cake Bake Shop Admin LLC

Orlando, FL • On-site

$58K - $65K/yr

Full-time

Posted 13 days ago

Be an early applicant

Job description

Sous Chef


The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations.


Core Objectives of the Role (this list is not all inclusive) :

  • General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering

  • General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model

  • Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations

  • Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms

  • Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members

  • Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location

  • Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team

  • Strong attention to detail in all aspects of the business and day to day Culinary operations

  • Completion of any other duties as assigned by the Executive Chef


Qualifications:


  • Degree in Culinary or a related field preferred

  • At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment

  • Professional appearance

  • Able to lift/move up to 50 pounds

  • Able to work in a standing position for extended period of time

  • Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed.

  • Must be Servsafe Certified

  • Must be proficient in Food and Alcohol Safety