Find & Apply For Kitchen Staff Jobs In Collier, Florida
Kitchen Staff jobs in Collier, Florida involve food preparation, cooking, cleaning, and assisting chefs. Responsibilities include following recipes, ensuring food safety standards, and maintaining cleanliness in the kitchen. Positions may include line cooks, prep cooks, dishwashers, and kitchen assistants. Experience in a fast-paced kitchen environment is preferred. Below you can find different Kitchen Staff positions in Collier, Florida.
Jobs in Collier
Browse jobs from a variety of sources below, sorted with the most recently published, nearest to the top. Click the title to view more information and apply online.
Team Member
McAlister's Deli
Collier, FL
Key Hourly
True Food Kitchen
Collier, FL
Seasonal Kitchen Assistant (Sur La Table)
Csc Generation
Collier, FL
YACHT CLUB SUBS HIRING STAFF!
Unclassified
Collier, FL
Latest Jobs in Collier
Salary Information & Job Trends In this Region
Kitchen Staff in Collier, Florida play a vital role in the culinary operations of the region, ensuring that dining experiences are enjoyable and high-quality. - Entry-level Line Cook salaries range from $25,000 to $30,000 per year - Mid-career Sous Chef salaries range from $40,000 to $55,000 per year - Senior Executive Chef salaries range from $70,000 to $100,000 per year The history of kitchen staff in Collier, Florida reflects a rich tradition of culinary excellence and innovation. The region's diverse cultural influences have shaped its food service industry, with a strong emphasis on fresh, local ingredients and seafood. Over the years, the kitchen staff roles in Collier, Florida have evolved significantly. Technological advancements and increased awareness of health and dietary preferences have led to more sophisticated kitchen operations and menu offerings. Current trends among kitchen staff in Collier, Florida include a growing focus on sustainability and ethical sourcing of ingredients. There is also an increased demand for fusion cuisine and plant-based menu options, reflecting broader dietary shifts and culinary innovation.
