Chef & Cook jobs in California - Page 4

Are you a passionate culinary leader who loves creating fresh, seasonal menus and leading a high-performing kitchen team? Join Leisure Care communities as our Chef at Fairwinds West Hills, where hospitality, creativity, and community come together. At Leisure Care managed communities, we deliver hospitality-based senior living services that feel like home. Our dining programs are a cornerstone of resident satisfaction, and our chefs play a vital leadership role. We’re proud to be a Certified Great Place to Work and recognized by Fortune as one of the Best Workplaces in Aging Services. Key Responsibilities • Lead, manage, and inspire the kitchen team to deliver exceptional dining experiences, • Prepare and oversee high-quality, scratch-made menu items with consistent presentation, • Develop creative, seasonal menus that reflect resident preferences and dietary needs, • Maintain food quality, safety, sanitation, and ServSafe standards, • Manage food costs, inventory, and kitchen budget effectively, • 5 years of kitchen experience, • 2+ years of experience as a Chef or Executive Chef (restaurant, hotel, or senior living preferred), • Strong leadership and team-building skills, • Proven creativity with menu development and flavor profiles, • High attention to detail across all kitchen operations We offer one of the most competitive benefits packages in the industry: • Medical, Dental & Vision Insurance, • Early Wage Access – get paid when you need it, • 401(k) Retirement Plan, • Paid Time Off:, • 10 vacation days, • Sick leave accrued at 1 hour per 30 hours worked, • Bereavement & jury duty leave, • 8 Paid Holidays (including 2 floating holidays), • Flexible Spending Accounts (Health & Dependent Care), • Meal Discounts, • Tuition Assistance, • Short-Term Disability, Life Insurance, AD&D, • Critical Illness & Hospital Indemnity Coverage Ready to Turn Up the Heat? If you’re ready to bring your culinary talent to a company that values creativity, teamwork, and career growth, apply today! Leisure Care is an equal opportunity employer and prohibits discrimination or harassment in all employment practices based on race, color, religion, sex, pregnancy, sexual orientation, gender identity or expression, age, disability, veteran status, genetic characteristics, marital status, familial status, or any other protected status. Reasonable accommodations are provided as required by law. Florida Residents: This role may require compliance with Florida’s background screening process. Details on the background screening clearinghouse and related requirements are available here:

Company Description Krisp is a vibrant and community-focused establishment dedicated to crafting exceptional dining experiences. Known for our innovative menu and commitment to quality, we specialize in freshly prepared, delicious pizzas that delight our customers. With a culture built on teamwork and a passion for excellence, we strive to maintain the highest standards in everything we do. Located in San Diego, CA, Krisp is a family-friendly deli that values both our employees and customers. Role Description This is a full-time, on-site role for a Pizza Cook at our San Diego, CA location. The Pizza Cook will be responsible for preparing and cooking high-quality pizzas to order, ensuring all food meets company standards. Daily tasks include managing food preparation, maintaining cleanliness and organization in the kitchen, and upholding food safety regulations. Additionally, the Pizza Cook will work collaboratively with the kitchen team to ensure efficiency and customer satisfaction while accommodating special requests from guests. Qualifications • Proficiency in Food Preparation and Cooking techniques, • Experience in Food & Beverage and Customer Service roles, • Strong Communication skills, including the ability to work effectively within a team, • Knowledge of food safety regulations and best practices, • Attention to detail and ability to work in a fast-paced environment, • Willingness to work flexible hours, including weekends and holidays, • Previous experience in pizza preparation or culinary arts is a plus

Job Title: Sous Chef Location: El Encanto - On-Site, In Person Position Department: Culinary FLSA Status: Exempt Reports To: Executive Chef Job Summary: Works closely with the Executive Chef to plan and direct food preparation in the kitchens. Exempt Associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Key Responsibilities: • Produces innovative and diversified menus that reflect the restaurant's overall vision., • Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations., • Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively., • Designs aesthetic plating presentations., • Ensures that hygiene and food safety requirements are met., • Maintains kitchen inventory and assigned budget., • Approach all encounters with Guests and Associates in a friendly, service-oriented manner., • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)., • Maintain regular attendance in compliance with Company standards, as required by scheduling which will vary according to the needs of the hotel., • Comply, at all times, with Company standards and regulations to encourage safe and efficient hotel operations., • Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR and First Aid., • Maintain a friendly and warm demeanor at all times., • Ensure that all kitchen personnel fulfill their job functions appropriately., • Create menus and food presentation., • Address and resolve all Guest issues in an efficient and effective manner., • Perform spot checks for menu accuracy and taste., • Minimize spoilage, waste and over production., • Regularly review house counts, forecasts and VIP lists., • Monitor all Banquet and Catering activity., • Maintain all kitchen inventories., • Prepare annual reviews of Associates., • Assist in the achievement of departmental objectives and goals., • Expedite peak meal periods by maintaining a 'hands on' approach., • Works within monthly set food cost budget, adjust food requisitions and controls waste., • Be familiar with all Company policies and house rules as well as hospitality terminology., • Ensure that plating standards and use records are posted according to Company standards., • Review food sales daily for accuracy., • Perform any other duties as requested by the General Manager, Director of Food & Beverage, or Executive Chef. Required Skills, Experience and Knowledge: • Typically requires an bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant., • Performs work under minimal supervision. Handles complex issues and refers only the most complex issues to higher-level Management., • Possesses comprehensive knowledge of subject matter., • Provides leadership, coaching, and/or mentoring to a subordinate group., • Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing., • Ability to work a flexible schedule., • Must be able to convey information and ideas clearly., • Must be able to evaluate and select alternative courses of action quickly and accurately., • Must work well in stressful, high-pressure situations., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Must be effective at listening to understanding, and clarifying the issues raised by co-workers and Guests., • Must be able to work with and understand financial information and data, and basic arithmetic functions., • Must maintain composure and objectivity while under pressure. Working Conditions / Environment: Job Type: Full-Time • Work Location: On-Site, In-Person Position

Salary Range: $52,000-62,000 Workdays: Friday-Tuesday Work Hours: 8 AM-4:30 PM About St. Anthony’s Founded in 1950, St. Anthony's is the most comprehensive safety net service center in San Francisco, directly providing food, clothing, medical care, addiction recovery services, access to technology, job training, and other critical resources to the community. Every day we support and are supported by thousands of San Franciscans. Everyone who comes through our doors joins the St. Anthony's family and helps us create a future where all people flourish. Principal Responsibility Fr. Alfred Center (FAC) provides a residential recovery program to homeless men who are ready to create sober and stable lives for themselves. The Fr. Alfred Center’s year-long, abstinence-based program empowers men with no income or resources with the tools to overcome addiction and the support to establish productive and healthy lives. The holistic treatment offered through St. Anthony’s multiple services is rare in the field of recovery, and allows for immediate assessment and thoughtful resolution of clients’ medical, legal, vocational and educational needs, most or all of which have been affected profoundly by the cycles of poverty and addiction. The Sous Chef assists with the preparation, planning, and serving of 3 meals a day for a residential facility of 80 men plus staff. The Sous Chef works as a member of a kitchen team to ensure high quality, tasty food is served in a respectful environment. In the spirit of our Franciscan values and heritage, our team provides compassion and care daily. As a steward of healing and social justice, you are expected to meet the following duties: Essential Duties and Responsibilities Staff Performance and Development • Assists with the training and supervision of 4 kitchen assistants/dishwashers working in the kitchen area., • Provide timely and regular feedback on staff performance., • Ensure staff are professional, demonstrate good customer service skills towards guests and other community members. Role model and set the expectation that staff treats all individuals with dignity and respect., • Facilitate team huddles for staff as needed. Program Administration and Operations • Complete reports and all other paperwork neatly, legibly, and thoroughly., • Enter data and information electronically as required. Looks up data and reports electronically through a database as requested., • Understand and follow the organization's programs, policies, and procedures, • Participate in regular training and development opportunities to increase personal capacity to apply innovative approaches to daily workflows, service delivery, and functions of the position., • Responsible for all aspects of preparing nutritious, good-tasting, well-presented, creative meals, in a climate of dignity and respect, for residents of the Father Alfred Center recovery program and staff., • Responsible for cleanliness of the kitchen work area including the ovens, range, serving line, prep area, walk-in, food preparation equipment, and storage areas., • Responsible for ensuring compliance with sanitary food handling procedures and stock rotation systems., • Assists with menu development, planning, and ordering., • Monitors use of supplies in the kitchen. Utilizes donated foods and completes and maintains appropriate records and forms neatly and accurately., • Facilitates and ensures a safe environment (with respect to health and safety hazards) in the kitchen. Observes safety procedures and precautions. Maintains awareness of and assists in the identification of workplace and job hazards. Teamwork • Participate in relevant meetings supporting team communication and the program's capacity to fulfill organizational goals and mission., • Collaboratively works with others to achieve team success., • Manage stress and pressure situations calmly and responsively. Maintain the capacity to control reactions and awareness of how their behavior or response can impact others., • Consistently demonstrate integrity while working and representing St. Anthony’s., • Practice direct, respectful, open, and honest communication with their colleagues. Proactively seeks support from team members or management., • Demonstrate cooperation with coworkers, management, and the community at large. Minimum Qualifications • Culinary Degree or equivalent experience. Food knowledge and creativity in order to produce quality menu items from varied food sources (purchases, donations, food bank, etc.)., • Minimum three years’ experience as a chef., • Ability to supervise and train dish room staff for kitchen assistant duties., • Experience working with and/or knowledge of issues affecting chemically-dependent adults preferred., • Excellent supervisory and/or training skills along with ability to be an active and positive member of a team., • Knowledge of safe, sanitary food handling procedures., • Ability to move cases and bulk bags of food, and to perform the physical labor demanded by volume cooking (e.g., stirring steam kettles, lifting pans into and out of the ovens). Must be able to lift and carry 50 pounds., • Excellent interpersonal, listening, oral, and written communication skills are required., • Ability to be polite, diplomatic, and firm. Can set limits and practice professional boundaries with guests, direct reports, and coworkers., • Ability to respond to emergencies and high pressure situations in a self-composed and self-assured manner., • Ability to work non-traditional hours and days (weekends and holidays required)., • Ability to complete paperwork neatly and legibly., • Ability or willingness to learn to use information and communication technologies (computers, smartphones, and iPads) to find, evaluate, create, and communicate information., • Ability to remain awake and aware during all scheduled shifts., • Ability to be punctual, reliable, cooperative, and stay team-oriented., • P.R./First Aid certification preferred. Must complete certification within 3 months of hire., • Experience working in a non-profit or community-based social service agency with people experiencing homelessness or poverty desired., • Proficiency in a second language is strongly desired (Spanish, Mandarin, Tagalog, Cantonese)., • Commitment to St. Anthony Foundation Statement of Values and a desire to work for a social services agency serving the poor. St. Anthony’s has a diverse workforce, welcoming all ethnicities, faith backgrounds and worldviews. We are also proudly Catholic. Our Franciscan identity is at the core of our mission, namely to uphold the dignity and value of the human person and lift the spirits of those in need to help create a society in which all person's flourish. People of color, differently-abled people, LGBT, and folks with lived experience are strongly encouraged to apply. St. Anthony's is proud to be an Equal Employment Opportunity Employer. We value diversity of culture, thought, and lived experiences. We seek talented, qualified individuals regardless of race, color, religion, sex, pregnancy, marital status, age, national origin or ancestry, citizenship, conviction history, uniform service membership/veteran status, physical or mental disability, protected medical conditions, genetic characteristics, sexual orientation, gender identity, gender expression regardless of physical gender, or any other consideration made unlawful by federal, state, or local laws. St. Anthony's uses E-Verify to validate our new employees' eligibility to work legally in the United States.

A new opportunity from BMRS Hospitality Recruitment Executive Chef for Compass One at Amazon in Culver City! Global Leader in Business and Industry Dining Compass Group is a global leading foodservice and facilities management company that prides themselves on providing richer, fuller customer experiences rooted in strong ethics and personal values. The company serves meals to millions of people in 35 countries and employs and engages more than 550,000 people globally, with an established brand portfolio across core sectors of Business & Industry, Healthcare & Senior Living, Education, Sports & Leisure and Defense, and Offshore & Remote. Compass Group’s mission and vision remain simple: deliver the best and most efficient food service for every client consistently, ethically and sustainably, while maintaining a shining reputation for great people, service, and results. The Compass team is creative, highly effective, and continuously growing and evolving. Guided by experienced and thoughtful leaders who motivate and inspire effective operations and progressive ideas, Compass innovates dining solutions that deliver the full benefit of outsourced food services with the combined strength of their global and passionate local teams. Their foodservice companies offer flexibility, professionalism and exceptional cuisine with ever evolving menus, seasonal dishes, and fresh, creative recipes. Compass One is seeking a talented Executive Chef to lead the culinary program for Amazon’s Culver City Campus. With a dynamic multi-outlet operation already in motion, the ideal chef is a strong leader who is able to efficiently organize high profile events and drive café offerings. This role requires an individual who is fluently versed in executing multiple catering functions in a day, including production, adapting orders/staffing to fluctuating business volume, and navigating BEOs. The Executive Chef provides creative input in collaboration with culinary leadership on new menu changes, piloted programs, seasonal updates, and client requests. The team is looking for a chef who is adaptable as the campus needs shift and grow; provides motivating leadership that fosters a supportive team environment; and leverages systems and SOPs to drive efficiency. This typically weekday role (occasional weekend and evenings) offers an excellent work-life balance and a standout opportunity for proven leaders ready for their next step. Compensation includes a base salary in the range of $100k-$120k, bonus potential, medical/dental/vision benefits, life insurance, retirement plan, PTO, and other company perks! Please do not reach out to Compass Group directly. Qualified applicants will be contacted. Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients.

Highly creative tasting menu concept led by a respected Michelin-starred Chef is seeking a Chef de Cuisine. Ideal candidates are hands-on leaders energized by collaboration, innovation, and building something exceptional from the ground up. This is a rare opportunity to join a curated, Michelin-level dining experience set within a globally recognized wine program. Management experience in Michelin-starred or James Beard Award winning kitchens required. Amazing benefits as well! Chef de Cuisine Responsibilities: • Collaborate closely with the Executive Chef to develop and execute a refined tasting menu concept, • Champion the culinary vision while contributing creative ideas and seasonal direction, • Lead daily kitchen operations with a strong hands-on presence, • Build, train, and mentor a high-performing culinary team from the ground up, • Ensure all dishes meet Michelin-level standards in execution, presentation, and consistency, • Manage staffing, scheduling, and team development, • Maintain strong control of food cost, labor, and overall kitchen efficiency, • Foster a culture of excellence, accountability, and continuous improvement Chef de Cuisine Preferred Requirements: • 2+ years in a senior leadership role (Chef de Cuisine, Executive Sous Chef, or similar) Or 3+ years as Sous Chef in a Michelin-starred or James Beard Award winning kitchen, • Strong foundation in tasting menu formats and fine dining standards, • Highly collaborative with the ability to take direction and execute at a high level, • Innovative mindset with a passion for pushing creative boundaries, • Experience building or opening new concepts, • World-traveled culinary perspective is a plus, • Energetic, eager, and driven with a strong sense of ownership, • Flexible schedule including nights, weekends, and holidays Compensation Includes: • Base salary in the range of $160k-$185K, • Medical, dental and vision benefits, • Discretionary bonus, • PTO, • 401k + matching, • Relocation Assistance

Join Award-winning Chef Roberto Alcocer at Vallé, a Guadalupe Valley Kitchen as he draws on the traditions of Mexico’s renowned wine region and the bounty of local farms and sea food, to create Valle’s bold cuisine paired with a selection on Mexican wine, best enjoyed on the seaside dining veranda in the Dining Room which boasts beautiful ocean views. Guest can enjoy an intimate dining experience with a Chef's tasting menu or a la carte, or if is the case of a special celebratory evening up to eight in our private dining room. We are looking for an experienced Pastry Cook to join our Michelin Star Restaurant – Valle. Ideally, this person will have pastry experience in a Michelin capacity. This person will prepare all pastry products as trained in accordance to Valle Pastry standards; assists higher level culinary leaders; and complete other duties as assigned by Chef. This person will be able to take direction from leaders and create a consistent product. This person will be able to preform in the restaurants’ high expectation environment. The hourly rate for this position ranges from $21.50/hr - $26.00/hr. This is the pay range for this position that The Seabird Resort reasonably expects to pay. Decisions regarding individual hourly pay rate will be based on a number of factors, such as experience and education. Hyatt has a very competitive benefit package for colleagues, which may include: · 12 Complimentary hotel room nights at Hyatt hotels world-wide · Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide · Bereavement and jury duty pay · Vacation, sick, and new child leave · Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account, · Retirement Savings Plan option (401K) with employer match · Employee Stock Purchase Plan · Complimentary employee meals · And so much more! Qualifications • 3+ years of experience as pastry cook in a fine dining restaurant. Preferably Michelin Star experience., • Fine-tuned detailed skills., • Able to work single station in the kitchen., • Ability to stand for long periods of time., • Must have great communication skills. Capable of performing repetitious duties., • Ability to take direction for Supervisor and/or Manager., • Knowledge of kitchen hygiene and practices an occupational health and safety standards., • Ability to work under pressure., • Must be available AM and PM shifts. Restaurant is open Tuesday – Saturday. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

To apply, please go to our website: ritzcarlton.com/careers and reference job # 26016666. JOB SUMMARY Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Pastry Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serves as a role model to demonstrate appropriate behaviors., • Ensures and maintains the productivity level of employees., • Ensures employees understand expectations and parameters., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions., • Recognizes superior quality products, presentations and flavor., • Maintains food preparation handling and correct storage standards., • Maintains purchasing, receiving and food storage standards., • Supports procedures for food & beverage portion and waste controls., • Follows proper handling and right temperature of all food products., • Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Ensures compliance with all applicable laws and regulations., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Checks the quality of raw and cooked food products to ensure that standards are met., • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Sets a positive example for guest relations., • Empowers employees to provide excellent customer service., • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement., • Strives to improve service performance. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc., • Develops specific goals and plans to prioritize, organize, and accomplish your work., • Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs., • Purchases appropriate supplies and manage inventories according to budget. Supports Training and Development Activities • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process., • Participates in training staff on menu items including ingredients, preparation methods and unique tastes., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Ensures property policies are administered fairly and consistently., • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluates results to choose the best solution and solve problems., • Brings issues to the attention of the department manager and Human Resources as necessary., • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. For fastest response, please apply online at ritzcarlton.com/careers and search Job ID: 26016666

Job Description South Beverly Grill/Honor Bar is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Line Cook positions are available. • Health benefits are available., • Training will begin immediately., • Full and part-time opportunities available. These positions involve high volume, a la minute execution. Attention to detail and the ability to multitask are extremely important. $25-$28/hour based on experience. Interviews are available Monday-Thursday from 3pm-4pm. To learn more, visit us at , or read this profile in Bon Appetit magazine: We look forward to meeting you soon! South Beverly Grill/Honor Bar está buscando cocineros de línea. Estamos buscando personas con experiencia, una buena actitud, mucha energía y con la capacidad de trabajar en un equipo. Las entrevistas están disponibles de lunes a jueves de 3 p.m. a 4 p.m. Linea: $25-$28/hour Gracias! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Location: Downtown San Diego Employment Type: Part-time (2 Days ONLY) Reports To: Head Chef Pay: $25.00 per hour CASH Hours: Sunday 10:00AM-6:00PM, Monday 5:30AM-2:30PM DO NOT APPLY WITHOUT RELEVANT EXPERIENCE. See requirements below. About Us: Macro Meal Prep San Diego is a fast-growing meal prep company committed to providing healthy, chef-crafted meals to busy individuals and families. We pride ourselves on quality, consistency, and innovation, and we’re looking for a passionate and detail-oriented Prep Supervisor to help lead our kitchen team and scale our operations. Job Summary: The Prep Lead is responsible for supporting the Head Chef in the weekly operations of the kitchen. You’ll help lead food preparation and packaging for large-scale production, ensure consistency in food quality, and maintain strict food safety and sanitation standards. The ideal candidate has a passion for healthy food, thrives in a fast-paced environment, and can balance creativity with structure. Key Responsibilities: -Assist the Head Chef in planning weekly meal prep menus and testing new recipes. • Oversee daily kitchen operations and prep line., • Manage and train kitchen staff, ensuring all food is prepared and portioned to spec., • Monitor production timelines to ensure efficient meal prep and packaging, • Enforce food safety, cleanliness, and sanitation procedures in accordance with health codes., • Assist in quality control – from taste to presentation to packaging., • Support special dietary accommodations and allergen management., • Fill in for the Head Chef as needed Requirements: -DO NOT APPLY WITHOUT KITCHEN SUPERVISORY OR MANAGEMENT EXPERIENCE. • Speed and Sense of Urgency is a MUST., • 2+ years of experience as a Sous Chef, Kitchen Supervisor, Kitchen Manager or similar role in high-volume kitchens a MUST., • Experience in meal prep or catering operations preferred., • Strong understanding of food safety, kitchen organization, and batch cooking., • Leadership and team management skills., • Excellent time management and multitasking abilities., • Culinary degree or equivalent experience is a plus., • ServSafe Food Manager certification preferred. Perks: Consistent schedule Opportunities for growth and leadership Free meals, paid breaks and employee meal discounts • Collaborative and supportive team environment

Experienced Chef Elevated Tavern near Oracle Park, San Francisco ABOUT THE RESTAURANT We are an elevated Cocktail bar and Tavern steps from Oracle Park that celebrates approachable, craveable food and beverage with serious intention. This is a bar-forward concept where the kitchen is equally essential to the guest experience. We want to specialize in elevated tavern fare featuring seasonal ingredients, craft cocktails, and an expertly curated selection of wines, beers, and spirits. Our guests come for the drinks, but they stay for the food. Every dish that leaves this kitchen should be as memorable as the experience our beverage program delivers. THE ROLE We are seeking a talented and passionate Chef to lead our kitchen as we launch this new concept. You will be the culinary visionary who develops and executes a menu designed to pair seamlessly with our bar program. You will manage all aspects of daily kitchen operations while mentoring a dynamic team, launching systems from the ground up, and ensuring every plate represents our commitment to quality and creativity. KEY RESPONSIBILITIES • Develop and execute an elevated small plates/bar food menu that complements and enhances our beverage program, • Partner with ownership to establish culinary vision, kitchen systems, and operational standards for a new restaurant opening, • Lead daily kitchen operations, maintaining consistency, speed, and quality during all service periods, • Oversee food preparation, cooking techniques (including wood-fired and spit-roasted preparations), plating, and presentation, • Build and mentor a cohesive kitchen team from the ground up, fostering a culture of excellence and continuous improvement, • Manage inventory, food costs, ordering, and vendor relationships to support profitability while maintaining ingredient quality, • Collaborate with the beverage program to create food and drink pairings that elevate the guest experience, • 5+ years of professional kitchen experience, with at least 2 years in a lead or sous chef role, • Proven experience opening and launching a new restaurant or significant culinary concept, • Proven experience with elevated bar/tavern cuisine or gastropub concepts, • Proficiency in a range of cooking techniques: grilling, spit-roasting, wood-fire cooking, and more, • Experience developing and costing small plates, tapas, or bar-focused menus, • Banquet and catering experience is highly valued, • Strong understanding of food and beverage pairing principles, • Demonstrated ability to lead, train, and inspire kitchen staff, • Competitive salary: $90,000 – $100,000 (based on experience), • Health insurance, • Paid time off OUR COMMITMENT We are an Equal Opportunity Employer committed to creating an inclusive workplace where everyone can bring their authentic selves to work. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, veteran status, or any other legally protected characteristic. We foster a culture of respect, collaboration, and excellence where our team members can thrive. Ready to make your mark? We’d love to hear from you. *

We are looking for a dedicated fast learner who is willing to grow in our restaurant.Part time, mostly weekends must be able to work holidays and Friday and Saturday nights.As the busy season approaches, more hours will be available.We are a small restaurant, so we are really looking for a long term

This role is perfect for someone who enjoys leading a station, staying organized, and helping the kitchen run smoothly during busy services.

Jacaranda is looking for a pastry chef who is passionate about delicious, original desserts.

Located in the heart of Old Town Pasadena, Union is a lively, yet intimate neighborhood Italian restaurant and wine bar offering a deeply personal, seasonally Californian interpretation of Northern Italian cuisine.Union's rustic yet elegant menu brings the farmer and guest together, to celebrat

Hiring for our team at The Lonely Oyster.Looking for a Lead Line Cook to join our team! As the Lead Cook, you will be responsible executing our fun and concise menu while driving consistency with the team.Execute and innovate on our fun, creative menu.Closing a station and locking the restaraunt up

We’re looking for dedicated, team-oriented individuals who thrive in a dynamic setting and take pride in delivering exceptional guest experiences.Whether you’re a seasoned hospitality professional or eager to grow in the industry, we offer a supportive and inclusive workplace with opport

At Schmackary’s, our bakers are the heartbeat of the kitchen — the ones who bring our 85+ inventive cookie flavors to life with precision, creativity, and consistency.We’re looking for a detail-driven, passionate baker who takes pride in their craft and thrives in a fast-paced, hig

Restaurant Naides is a Filipino fine-dining restaurant that opened this past December.We are located in the previous location of Sons & Daughters on 708 Bush Street.We are a very ambitious team and are looking for.As a small restaurant, we are invested in your growth both personally a

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

Cafe Santorini is a fast-paced, high-quality kitchen committed to delivering exceptional food and service. Monitor food quality and freshness, rotating stock using FIFO principles. Proven experience as a Grill Cook or Line Cook in a fast-paced kitchen.

Woon is homestyle Chinese restaurant with its original location in Historic Filipinotown and a new location opening in Pasadena.We are a high volume restaurant with a small team that wears a lot of hats and works together to get things done.We are seeking a full or part-time line cook to join our ki

We are seeking a skilled and motivated Line Cook to join our team in a fast-paced, open kitchen environment.As a key member of the culinary team, you will be responsible for preparing high-quality dishes, maintaining cleanliness and organization of your assigned station.The ideal candidate thrives u

We’re looking for someone experienced in all areas of sushi operations, including menu creation, inventory control, and working well as part of a team.We are looking for someone who can work from Thursday to Sunday.

Reports To: Sous Chef/Executive Chef . Follow guidance and direction from the Sous Chef and Executive Chef and be open to feedback.

Line Cook (Experienced – Fast-Paced Kitchen).Le Coupé Fried Chicken is looking for an experienced Line Cook to join our team.This is a high-volume, fast-paced kitchen, and we need someone who can handle pressure, multitask, and stay sharp during busy service.This position is not entry-l

We are a fast paced bakery and restaurant located in historic downtown Petaluma.

Works alongside venue Chefs to ensure consistency in food quality, portioning, and presentation.

Must have minimum 2 years kitchen experience, ideally in food prep.Sushi restaurant experience is a plus.Comfortable working with raw proteins (meat, poultry, fish).Willing to learn new skills from our seasoned staff.Works with a sense of urgency + attention to detail.Can hop up front to assist cust

Overview: Join Healthcare Services Group (HCSG) as a Cook, where you will play a vital role in preparing and cooking nutritious meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Pay Rate: Starting from USD $20.09/Hr. Available Benefits for All Employees: • Free Telemedicine*, • Free Prescription Discount Program, • Free Employee Assistance Programs, • Get paid when you need it with PNC EarnedIt, • Financial Wellness Support from PNC Workplace Banking, • Hands-on-Training & Support, • Career Development Responsibilities:, • Prepare and cook meals according to planned menus and recipes., • Ensure food quality, taste, and presentation meet HCSG standards., • Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen., • Assist with inventory management and ordering of supplies., • Interact positively with residents, staff, and guests, providing excellent customer service., • All other duties as assigned. Qualifications:, • High school diploma or equivalent., • Previous experience as a cook or in food preparation is preferred., • Ability to follow recipes and dietary restrictions., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • May be required to complete an approved sanitation and safety course., • Current ServSafe or Food Handler certification is required based on State / County law., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to serving delicious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! Additional Pay Information: Pay wage will vary based on objective factors, including location, years of experience, staffing needs, and other business reasons. EEO Statement: HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Join our Michelin Star restaurant and award-winning Chef Roberto Alcocer at Vallé, a Guadalupe Valley Kitchen as he draws on the traditions of Mexico’s renowned wine region and the bounty of local farms and sea food, to create Valle’s bold cuisine paired with a selection on Mexican wine, best enjoyed on the seaside dining veranda in the Dining Room which boasts beautiful ocean views. Guest can enjoy an intimate dining experience with a Chef's tasting menu or a la carte, or if is the case of a special celebratory evening up to eight in our private dining room. The salary range for this position is $70,600.00- $88,100.00. This is the pay range for this position that The Seabird Resort & Mission Pacific Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Hyatt has a very competitive benefit package for colleagues, which may include: · 12 Complimentary hotel room nights at Hyatt hotels world-wide · Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide · Bereavement and jury duty pay · Vacation, sick, and new child leave · Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account, · Retirement Savings Plan option (401K) with employer match · Employee Stock Purchase Plan · Complimentary employee meals · And so much more! The goal of the Chef de Cuisine at Valle restaurant is to manage all aspects of the culinary team as a right-hand person to the Executive Chef, Roberto Alcocer. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and manager culinary staff. Valle is a one-star Michelin restaurant, for two consecutive years, and we are looking for a Chef de Cuisine that can help take Valle to the next level for a second star. Previous Michelin star restaurant experience required. Responsibilities include: · Act as senior leadership by developing and assuming key management responsibilities · Assume the role of liaison between all dining room operations and culinary staff · Supervise the preparation and cooking of various food items · Develop and implement creative menu items within the restaurant concept · Plan, coordinate & implement special events and holiday functions · Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring · May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs · Lead and coach the team towards achieving exceptional guest service and employee satisfaction results · Monitor food production, ordering, cost, and quality and consistency on a daily basis · Assist with payroll duties · Participate in marketing events directly related to their specific restaurant · Understand the quality requirements and expectations of the restaurant. · Prioritize daily work schedules with fellow Chefs and Stages. · Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner. · Assure all areas is finished and organized in a timely manner and to the standard of the restaurant. · Responsible for the efficient, consistent, accurate and organized production of requested by the Sous Chefs, Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team’s vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures. · Collaborate when appropriate in menu changes and development. · Ensure that all food and products are consistently prepared and served according to Valle’s recipes, portioning, preparation, serving and health standards. · Organize and prioritize daily responsibilities to ensure their timely completion. · Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times. · Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment. · Communicate effectively with all team members to assure standards are achieved. · Take appropriate action to rectify any issues that may arise. · Ensure equipment is kept clean and in excellent working condition. · Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. · Provide mentorship to new and less experienced staff members. · Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates. · All other duties as assigned by supervisor. In an ideal world, you have: · Michelin star restaurant experience · Preferred experience in Mexican Cuisine · Minimum 3 years of fine dining restaurant and culinary experience in a leadership role. · Commitment to quality, excellence, and genuine hospitality · Passion for creating unique guest experiences, food, and beverage · Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints · Ability to listen, communicate, and make connections · Commitment to quality technique and continued refinement of skills. · Commitment to constant growth and professional development. · The ability to read, write, and speak English fluently. · Basic math and computer skills. · Punctual and reliable · Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. · Be able to work in a standing position for long periods of time. · Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds. · Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. · Preferred bilingual, English / Spanish. ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS · Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards · Must be able to lift and carry up to 50 pounds · Ability to stand and/or sit for prolonged periods of time · Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment KEY COMPETENCIES · To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members · To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans · To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another. · To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance · To be flexible, responding quickly and positively to changing environments · To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Join Our Team Solera & Co. is the premium, food-focused catering company rooted in Santa Barbara and built on a culinary-first philosophy. Born from the merger of two of the region’s most respected catering names—Pure Joy Catering and Catering Connection—and backed by the operational depth of our sister company Schaffer LA, we bring together legacy craft and modern execution for the area’s finest social, corporate, and wedding events. We are serious about food, serious about hospitality, and serious about the people who make it happen. If that resonates with you, we’d love to meet you. Summary The Executive Chef leads all culinary operations for Solera & Co., with full ownership of food production, kitchen culture, and culinary team performance. This role is responsible for delivering exceptional food quality at every event while managing labor, food, logistics and operating costs to target. The Executive Chef partners closely with sales, staffing, and event coordination to ensure every event is executed to Solera & Co.’s standard from planning through breakdown. Essential Functions Culinary Leadership & Team Management • Lead, schedule, and develop the culinary team, including on-site event chefs and kitchen assistants, to deliver consistent excellence across all events., • Establish and maintain a positive, professional kitchen culture that reflects Solera & Co.’s values., • Develop and implement training programs and documented SOPs for kitchen roles, covering setup, food production, sanitation, breakdown, and safety protocols., • Conduct on-site training for event chefs and kitchen assistants, ensuring each team member understands and can execute the event menu to standard. Menu Development & Culinary Standards • Collaborate to create and regularly refresh menus that reflect culinary trends, seasonal availability, client preferences, and Solera & Co.’s premium positioning., • Partner with the sales team on culinary-related proposals, tastings, and client presentations., • Maintain rigorous standards for food quality, consistency, and presentation across all events and production environments., • Develop and enforce SOPs for specialized production techniques, setup, and safety. Event Execution • Work directly at events in a production and leadership capacity, determining the role of each culinary team member based on the event’s scope and format., • Coordinate with event captains and front-of-house staff to ensure timing, production flow, and service execution are aligned., • Adapt plans fluidly when unexpected circumstances arise on-site, making sound, experience-based decisions under pressure., • Oversee event strike and breakdown, including proper wrapping, packing, and loading of equipment and beverage inventory to prevent breakage in transport. Kitchen Operations & Compliance • Manage all aspects of kitchen operations including prep, production, equipment management, maintenance, and cleanliness standards., • Ensure full compliance with health codes, food safety regulations, and all applicable licensing requirements., • Enforce and maintain all sanitation standards across all production environments., • Utilize, create and maintain company-developed systems, inventories, and operational programs. Vendor, Ordering & Inventory • Manage vendor relationships and ordering processes to ensure quality, consistency, and cost targets are met., • Coordinate the warehouse team on packing and unloading, and verify that all equipment is clean and in proper working order before and after each event., • Monitor food costs and flag variances; proactively identify opportunities to improve margin without compromising quality. Cross-Departmental Collaboration • Attend BEO meetings and review and update event production notes., • Work with the Event Coordinators on service plans, kitchen builds, equipment needs, expo sheets, timelines, and event production documents., • Collaborate with the Staffing Manager on culinary staffing requirements for events., • Enforce rental company and kitchen build protocols to ensure consistency across event setups. Required Competencies • Culinary Expertise — comprehensive knowledge of cooking methods, techniques, and food science applied at a professional event production level., • Leadership — commands the respect of a kitchen team through expertise, composure, and consistency., • Strategic Thinking — balances creativity and craft with cost discipline and operational practicality., • Attention to Detail — maintains precision across food quality, presentation, safety, and documentation., • Communication — communicates clearly and professionally with kitchen staff, front-of-house teams, clients, and ownership., • Creativity — brings original thinking to menu development while staying grounded in what executes well at scale., • Business Acumen — understands the relationship between food cost, labor, and profitability. Supervisory Responsibility This position directly supervises the culinary and warehouse departments, including event chefs, kitchen assistants, and culinary support staff, and is responsible for their training, scheduling, and performance. Work Environment This role operates across a professional production kitchen and off-site event environments. The work environment is often fast-paced and physically demanding, with exposure to standard kitchen hazards including hot surfaces and liquids, sharp equipment, and slippery floors. Physical Demands This position requires the ability to stand for extended periods and to regularly walk, bend, and stoop. It requires working sensory capabilities including taste, smell, and close and distance visual inspection. The role demands full use of arms and hands for culinary production tasks including reaching, stirring, measuring, cutting, and plating, and the ability to lift up to 50 lbs. Position Type / Expected Hours This is a full-time, exempt position. The role regularly requires evening and weekend availability in alignment with event scheduling. Travel Occasional travel for destination events or special engagements may arise, primarily within California with potential for broader North American travel. Willingness to travel is a plus; frequency and scope will be discussed during the interview process. A valid California Class C driver’s license with a clean DMV record is required. Required Education & Experience • Culinary Arts degree or equivalent professional training; a Bachelor’s degree in Liberal Arts or Sciences is a plus., • Minimum of 5 years of culinary management experience, with demonstrated success leading a team in a catering, restaurant group, or event production environment., • Fluency in English and conversational Spanish is required., • Strong written and verbal communication skills, including the ability to present to groups, managers, and clients., • Demonstrated ability to assess talent, develop kitchen staff, and build operational systems., • Proficiency in Mac, Microsoft Office, Google Workspace, ChefTec and email., • Ability to work independently, efficiently, and with a high degree of personal accountability. Other Duties This job description is not designed to cover or contain a comprehensive listing of all activities, duties, or responsibilities required of the employee. Duties, responsibilities, and activities may change at any time with or without notice.

Job Description We are seeking reliable and motivated Production Associates to join our pizza manufacturing team in Torrance. This role requires individuals who can work in a fast-paced environment, follow food safety guidelines, and maintain consistent production standards. Flexibility in schedule is required. Responsibilities: Assist in pizza production, including topping, assembling, and packaging Follow food safety and sanitation guidelines at all times Work on a production line in a fast-paced environment Maintain quality standards for all products Keep work area clean and organized Support team members and supervisors as needed Perform other general warehouse/production duties Requirements: Must be flexible with schedule (including weekends and overtime as needed) Ability to work in a fast-paced environment Comfortable standing for long periods of time Ability to lift up to 30–50 lbs Strong attendance and reliability Team player with a positive attitude Previous food manufacturing or production experience is a plus (not required) Schedule: Flexible schedule required (1st, 2nd and 3rd shift available) Pay: $20-$21 Company DescriptionNationwide staffing firm hiring go getters with strong customer service, high energy, reliable, collaborative, goal and self-driven mindset!Nationwide staffing firm hiring go getters with strong customer service, high energy, reliable, collaborative, goal and self-driven mindset!

Line Cook – Weekend Position (Fri, Sat, Sun). A Huevo Café is seeking a skilled and reliable Line Cook available to work Friday, Saturday, and Sunday shifts (7–8 hours per shift). Minimum 2 years line cook experience.

Perform other duties as assigned by the Pastry Chef or Executive Chef. The Pastry Prep Cook supports the pastry department in daily production of desserts and pastry components for service. Prepare mise en place for pastry service and assist in replenishing items during service.

RICH TABLE A restaurant in the heart of Hayes Valley, is seeking a Sous Chef to join our talented team. Documenting each morning what the Head Chefs require before they prepare the day’s dishes. Cleaning and organizing the food preparation area for the Head Chef.

SAN HO WON is a Korean restaurant from the three-Michelin-star team behind Benu.We are looking for a cook to join our kitchen team! Please apply with a resume.About: We believe that sharing a meal of meat grilled over charcoal and paired with a variety of homemade sauces and condiments is what the K

As a Pantry and Raw Bar cook, you will be responsible for accurately and efficiently shucking oysters for guests and preparing cold pantry items for the dining room.

If you are an experienced and passionate chef committed to delivering a top-notch culinary experience with a focus on high quality, locally sourced ingredients, we invite you to apply for the head chef position at LOUMA Bakery. Equipped with top-notch equipment, we’re creating a space where cr

Hiring experienced and dependable line cooks.

Highly skilled in all cooking preparations, the line cooks are responsible for preparing seasonal menu ingredients, cooking and plating dishes for our breakfast, lunch and dinner menus. Our line cooks are instrumental to the success of the fast-paced Café environment. Ensure food quality

Mustard’s Bagels in Culver City, California is seeking a Line & Prep Cook to join our opening team as we transition from pop-up to brick and mortar.Mustard’s may be new, but we have rapidly gained attention and accolades for our 72-hour fermented sourdough bagels and our market driv

Please only apply directly to: Club's Benefits Highlight.Medical, Dental, Vision Health Insurance.Free Breakfast, Lunch and Dinner .With towering European Renaissance décor and

Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards.

Support the Head Chef in planning, organizing, and directing daily kitchen operations across all outlets. Lead kitchen operations in the absence of the Head Chef, ensuring continuity and consistency. Manage kitchen labor, scheduling, and productivity to align with business needs.

RT Bistro is a new concept from your favorite team at.As part of RT Bistro, you’ll work alongside a talented, collaborative crew focused on seasonality, technique, and thoughtful execution — all in a welcoming and energized environment.Strong knife skills and attention to detail.Team-fir

We are currently seeking night-time line cooks to join our culinary team.

You will lead a mixture of transplant cooks from our current location, along with a new day Sous Chef and a new night Sous Chef, as well as team members you would like to bring along with you. Currently we are expanding to our second location in Irvine and looking for chef to head our new team. We a