Chef & Cook jobs in Inglewood, CaliforniaCreate job alerts

Overview: $21.00 / hour Cook 3 is responsible for preparing menu items in accordance with recipes and production procedures. Age requirement: 18+ Are you looking for a fun and rewarding job? Interested in meeting people from all over and gaining skills that will last a lifetime? Then Knott’s Berry Farm is the place for you! Working at Knott’s Berry Farm, you will have access to these amazing perks: • Complimentary admission to Knott’s Berry Farm, • Earn complimentary tickets for your friends and family, • Discounts on food and merchandise, • Special events for associates only, • Building lifelong friendships, • Resume building skills, • Flexible schedule, • Ensure that high standards of food quality are maintained., • Achieve the budgeted food cost by complying with portion controls., • Provide guest service according to Knott's Berry Farm standards., • Adhere to Knott's Berry Farm costuming and grooming standards., • Adhere to Knott’s Berry Farm Rules of Conduct., • Conduct cash handling transactions, including making change and accepting payment., • Maintain cleanliness and safety in assigned work area., • Report all unsafe or unusual conditions to supervision., • Ensure a high standard of quality food products served., • Ensure safety and sanitation of entire complex through use of a safety program. Follow through on Front of House and Back of House checklist, inspections, and heightened awareness for optimum working conditions., • Ensure all production needs are met for area of responsibility. Monitor all operations, paperwork and related aspects for optimum efficiency and production., • Use knowledge of equipment, manuals, and maintenance feedback to keep equipment up and running., • Develop specials and update regularly all menu specifications. Monitor portions, presentation, and any food development issues., • High School diploma or GED required., • At least 2 years experience in a culinary position., • Must be able to work nights, weekends, and holidays based on business needs., • Ability to work effectively and achieve department goals under time constraints and quality pressures., • Ability to work with little or no direct supervision., • Ability to take initiative to accomplish daily work tasks., • Ability to accurately compile reports from information provided., • Ability to maintain composure during high-pressure situations.

Overview: $18.50 - $21.00 / hour pay rate will vary depending on experience. The Cook is responsible for preparation of meals such as cleaning and chopping vegetables, piecing together entrees, use of basic equipment such as fryer, grill, and other various kitchen equipment. Age requirement: 18+ Are you looking for a fun and rewarding job? Interested in meeting people from all over and gaining skills that will last a lifetime? Then Knott’s Berry Farm is the place for you! Working at Knott’s Berry Farm, you will have access to these amazing perks: • Complimentary admission to Knott’s Berry Farm, • Earn complimentary tickets for your friends and family, • Discounts on food and merchandise, • Special events for associates only, • Building lifelong friendships, • Resume building skills, • Flexible schedule, • Performs various cooking and food preparation techniques, including sanitizing, grilling, broiling, frying, cutting, weighing, measuring, chopping, grilling, frying, baking, sautéing, and baking., • Stocks and maintains order in walk-ins, reach in refrigerators, and all dry storage areas throughout work area., • Completes Daily opening and closing cleaning procedures in the kitchen., • Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions., • Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Six Flags Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision., • Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs., • Meets Six Flags' attendance requirements as outlined in Six Flags' attendance policies., • Adheres to Six Flags' Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures., • Previous Cook experience preferred., • Ability to adhere to recipes, food preparation instructions, and production guidelines., • Ability to read, speak, and comprehend English in a manner sufficient for effective communication., • Ability to work nights, weekends and holiday periods to meet business needs.

Job Description Hercules: Private Chef - Culinary Director Reports To: Chief of Staff Work Schedule: Full-Time, On-Site Location: Los Angeles, CA Start Date: ASAP Salary Range: $200,000 - $250,000 DOE Overview A Los Angeles family seeks an accomplished Private Chef to serve as Culinary Director, overseeing their comprehensive household dining program. This leadership role combines hands-on culinary excellence with strategic management of a multi-chef team and all aspects of the family's culinary operations. The ideal candidate will bring deep expertise in Asian culinary traditions alongside versatility across global cuisines, combined with proven experience building and managing high-performing culinary teams. The successful candidate will architect and manage the overall dining program, overseeing scheduling and performance of 2 other full-time chefs, a kitchen helper, and contract servers/bartenders. While this chef should expect to cover meal service 1 day per week to maintain hands-on excellence and team standards, they will be ultimately responsible for all chef scheduling and comprehensive administration of the dining program including events, kitchen infrastructure, procurement, procedures, and financial management. We seek a seasoned culinary professional with specialization in Asian cuisine (Chinese, Japanese, Vietnamese, or Korean) who must also demonstrate fluency in other cuisine types including Italian, Mexican, and New American. This position requires someone with a proven track record of managing other chefs and culinary teams, with the ability to inspire excellence while maintaining operational efficiency. This opportunity is ideal for a culinary leader ready to create an exceptional private dining experience while building a cohesive team that delivers consistency across multiple properties and occasions. Expectations • Specialization in Asian cuisine (Chinese, Japanese, Vietnamese, or Korean) with demonstrated mastery of authentic techniques, flavor profiles, and presentation styles across these culinary traditions., • Advanced proficiency in Italian, Mexican, New American, and other international cuisines with the ability to execute each with authenticity and excellence., • Minimum seven years of professional culinary experience with at least three years in management roles overseeing multiple chefs or culinary teams in private households or luxury hospitality environments., • Proven track record of successfully recruiting, training, mentoring, and managing culinary professionals, with demonstrated ability to build cohesive, high-performing teams., • Strong administrative and organizational capabilities with experience in budget development, cost control, vendor management, and operational efficiency., • Excellence in event planning and execution, from intimate family dinners to large-scale entertaining, with ability to coordinate multiple moving parts seamlessly., • Experience with kitchen design, equipment specification, and build-out projects, understanding both functional requirements and aesthetic considerations., • Demonstrated ability to develop and implement standard operating procedures that ensure consistency, quality, and efficiency across all service periods., • Financial acumen with experience managing substantial food and beverage budgets, analyzing costs, negotiating with vendors, and optimizing purchasing without compromising quality., • Flexibility to adapt to changing family schedules, dietary preferences, and last-minute requests while maintaining composure and consistent quality., • Willingness and ability to travel occasionally, primarily to the Bay Area, with potential for other destinations as family needs arise., • Outstanding communication skills with ability to interface professionally with principals, household staff, vendors, and contractors while maintaining appropriate boundaries and discretion., • Knowledge of current culinary trends, techniques, and innovations with commitment to continuous learning and program enhancement., • Experience with inventory management systems, ordering platforms, and kitchen management software preferred., • Valid driver's license and reliable transportation for market shopping and vendor visits. Responsibilities • Dining Program Management: Assume complete responsibility for all administrative aspects of the dining program including strategic planning, operational procedures, and continuous improvement initiatives. Develop and maintain relationships with premium suppliers, specialty purveyors, and farmers' markets to ensure access to the finest ingredients., • Menu Development & Execution: Create innovative, seasonally-driven menus that showcase specialization in Asian cuisine while seamlessly incorporating Italian, Mexican, New American, and other international influences. Design weekly meal plans that provide variety while accommodating family preferences and dietary requirements., • Event Planning & Production: Conceptualize and execute events ranging from casual family gatherings to formal dinner parties. Coordinate all aspects including menu design, staffing, rentals, service style, and timeline management. Develop event templates and procedures to ensure consistent excellence., • Kitchen Infrastructure Oversight: Manage kitchen build-outs, renovations, and equipment updates. Specify and procure equipment, coordinate with contractors and designers, and ensure all projects meet timeline and budget requirements. Maintain all kitchen equipment through preventive maintenance programs., • Financial Management: Develop and manage annual culinary budget, track expenses, analyze food costs, and identify opportunities for efficiency. Negotiate vendor contracts, manage accounts payable processes, and provide regular financial reporting to principals., • Inventory & Procurement: Implement comprehensive inventory management systems to minimize waste while ensuring consistent availability of ingredients. Oversee all stocking and procurement, establishing par levels and reorder points for efficient operations., • Standard Operating Procedures: Develop, document, and maintain SOPs for all aspects of kitchen operations including food safety, sanitation, preparation techniques, and service standards. Ensure all team members are trained and compliant with established procedures., • Quality Assurance: Implement rigorous quality control measures across all meals and events. Conduct regular tastings, maintain consistency standards, and ensure every dish meets established excellence criteria before service., • Travel Coordination: Provide culinary support during family travel, primarily to the Bay Area property. Coordinate with property staff, arrange for necessary equipment and ingredients, and ensure seamless dining experiences across locations., • Vendor Relations: Cultivate and maintain relationships with suppliers, ensuring reliable sourcing of premium ingredients. Research and vet new vendors, negotiate pricing, and manage delivery schedules to optimize freshness and availability., • Health & Safety Compliance: Ensure all kitchen operations meet or exceed health department requirements and food safety standards. Maintain current certifications and ensure team compliance with all regulations. Benefits • Healthcare Coverage: Comprehensive dental and vision insurance plans, • Wellness Support: Premium gym membership, • Retirement Planning: 401(k) plan, • Time Off: 15 days of paid vacation annually, • Work Environment: State-of-the-art kitchen facilities with resources to execute at the highest level, • Professional Growth: Opportunities for skill development and advancement within expanding family office structure

The opportunity Delaware North’s Patina Group is hiring full-time and part-time Chef de Parties to join our team at Monsieur Dior in Beverly Hills, California. As a Chef de Partie, you will showcase your skills and be a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, uphold all health codes and sanitation regulations, and monitor the quantities, labor, and overhead costs. If you want to be part of a team that values teamwork and the joy of creating exceptional dining experiences, apply today! Pay $23.00 - $23.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Review menus and customer orders to determine the type and quantities of food to be prepared and comply with all portion sizes, quality standards, department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items, and packages all products to proper specifications, • Keep workstations, coolers, and equipment clean, organized, sanitized, and sufficiently stocked, as well as maintain the kitchen and storage facilities in a sanitary condition, • Use waste control guidelines and record all waste on the spoilage sheet, • Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines More about you • At least 2 years of previous experience in a back-of-the-house foodservice position, • Ability to read and comprehend prep sheets and recipes, • Basic math skills, with the ability to calculate and follow recipe measurements, • No high school diploma or GED required Physical requirements • Must be able to lift to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat, • Standing and walking for the entire length of the shift in moderate to high noise levels, • Manual ability to chop, mix, blend, whip a variety of foods and liquids, and operate kitchen equipment, • Exposed to variable temperatures Shift details Days Evenings Holidays M-F Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $23.00 - $23.00 / hour

The opportunity Delaware North’s Patina Group is hiring an experienced full-time and part-time Demi Chef de Parties to join our team at Monsieur Dior in Beverly Hills, California. You will be preparing food, adhering to quality standards, operating kitchen equipment, and upholding all health codes and sanitation regulations. Pay $21.50 - $21.50 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Support the Chef de Partie in preparing, organizing, and executing all components of your assigned station, • Execute prep, mise en place, and basic cooking tasks with precision, consistency, and cleanliness, • Ensure all ingredients are properly labeled, stored, and rotated according to kitchen standards, • Assist with plating and service during busy periods, maintaining accuracy and speed, • Maintain a clean and organized workstation that reflects the restaurant’s hygiene and safety expectations, • Participate in daily briefings, tastings, and kitchen-wide prep and breakdown More about you • Minimum 1 year of experience in a professional kitchen, ideally in a fine dining or Michelin-level setting, • Strong knife skills and understanding of foundational cooking techniques, • Eagerness to learn, grow, and contribute as part of a high-performance culinary team, • Excellent time management, cleanliness, and organizational habits, • Positive, team-oriented attitude and ability to take direction with grace, • Available nights, weekends, and holidays Physical requirements • Must be able to lift 50 lbs or more, reach up to seven feet, bend, and squat, • Standing and walking for the entire length of the shift in moderate to high noise levels, • Manual ability to chop, mix, blend, whip a variety of foods and liquids, and operate kitchen equipment, • Exposed to variable temperatures Shift details Days Evenings Holidays M-F Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $21.50 - $21.50 / hour

The opportunity Delaware North's Patina Group is hiring full-time and part-time Pastry Chef de Partie to join our team at Monsieur Dior in Beverly Hills, California. As a Pastry Chef de Partie, you will prepare the bakery products at Monsieur Dior and ensure all items are served in a timely manner to the highest freshness and quality. Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings. Pay $25.00 - $25.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Execute mise en place, prep, and service for your assigned pastry station with speed, accuracy, and care, • Ensure every dessert, bread, and petit four meets exact presentation and flavor specifications, • Maintain the cleanliness, organization, and food safety standards of the pastry kitchen at all times, • Collaborate closely with fellow pastry cooks and the savory kitchen to ensure timing, cohesion, and guest pacing, • Maintain a strong sense of timing and awareness during service, contributing to seamless kitchen flow, • Participate in daily pastry tastings, kitchen meetings, and post-service debriefs, • Uphold and model our core values of respect, hospitality, creativity, and excellence, • Be a brand ambassador, embodying elegance, finesse, and innovation in everything you do More about you• Minimum 2 years of experience in a fine dining or Michelin-level pastry kitchen • Mastery of fundamental pastry techniques, precision plating, and station organization, • High attention to detail and the ability to thrive under pressure, • Passion for pastry, flavor development, and hospitality through your craft, • Familiarity with seasonal ingredients and a curiosity for technique, balance, and innovation, • Available nights, weekends, and holidays Physical requirements • Must be able to lift and carry up to 50 lbs Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $25.00 - $25.00 / hour

The opportunity Delaware North's Patina Group is searching for full-time and part-time Cooks to join our team at Monsieur Dior in Beverly Hills, California. As a Cook, you will partake in important food preparation for guest orders and communicate with serving team members. Join our team of culinary professionals, where your creativity and expertise will shine as you craft unforgettable dishes that tantalize the taste buds of our esteemed guests. Apply now and be a part of our culinary excellence! Pay $20.00 - $20.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Follow the supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines, • Set up, operate, and clean kitchen equipment according to correct procedures, as well as keep workstations clean, organized, sanitized, and sufficiently stocked, • Work cooperatively with team members and management, • Follow the supervisor's assignments for opening and closing procedures More about you • Ability to read and understand recipes and food abbreviations, • Capable of working in a fast-paced environment with a high level of attention to detail, • Ability to work as a team player, follow procedures, and take directions, • Basic math skills, with the ability to calculate and follow recipe measurements, • No experience or diploma required Physical requirements • Must be able to lift 20 lbs or more, • Ability to stand for long periods while also bending, lifting, and reaching, • Ability to move rapidly and coordinate multiple orders Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $20.00 - $20.00 / hour

Job Description Working at Pizza Hut is about making hungry people happy. It's about being independent and having fun, making new friends and earning extra cash. As a Pizza Hut team member, you can be the smiling face that greets and serves the customers, or a cook who make things happen in the kitchen. Working with us will give you the financial rewards and flexibility to suit your lifestyle. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. WHAT ARE WE LOOKING FOR? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: • You're a fun and friendly person who values customers and takes absolute pride in everything you do. Communication skills are key – you should be comfortable talking to strangers., • You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. A QUICK NOTE ON SAFETY At Pizza Hut, we are passionate about the health and safety of our team members and our customers. All protocols will be in accordance with local, state and federal guidelines and will be extended to the interview process. We also believe in ALL people and take a unified stance against all forms of racism, gender bias, discrimination, hate and intolerance

JOB OVERVIEW Executive Chef is responsible for developing innovative menus aligned with brand standards, maintaining the highest levels of food safety and sanitation, and managing a large culinary team in a fast-paced environment. You will collaborate closely with F&B leadership to drive profitability, control costs, and deliver a consistent, high-quality dining experience for hotel guests and event clientele. WHAT WE OFFER • Total compensation: $140,000-$180,000 annually; The total compensation package for this position includes a competitive base salary and may also include discretionary incentives, bonuses, and/or commission opportunities, as applicable., • Medical, dental, vision insurance, • 401(k) with company matching, • Exclusive worldwide Hilton employee travel discount program, • Opportunity to participate in multi-million view TikTok videos (@hiltonuniversal), • ... and more DUTIES AND RESPONSIBILITIES • Hire, train, schedule, supervise, and evaluate chefs, cooks, and kitchen personnel to ensure optimal productivity, skill development, and adherence to brand and operational standards., • Participate actively in kitchen operations, setting the standard for quality, speed, and presentation., • Provide continuous coaching, feedback, and development opportunities to foster a high-performance, team-oriented kitchen culture., • Maintain a fair and balanced scheduling system that meets labor guidelines while supporting employee work-life balance., • Lead daily pre-shift meetings and conduct regular culinary team meetings to communicate expectations, recognize achievements, and address operational updates., • Oversee preparation, production, and presentation of all menu items for restaurants, in-room dining, lounges, banquets, and special events., • Monitor food production to ensure consistency, quality, and compliance with standardized recipes and plating guidelines., • Stay current with culinary trends, guest preferences, and seasonal ingredients to develop innovative menus and special offerings for all F&B outlets., • Design and implement themed menus and custom culinary experiences for VIP functions, weddings, corporate events, and other high-profile banquets in collaboration with the F&B and Sales teams., • Partner with the VP of Food & Beverage to review and approve all new menu items and culinary changes., • Actively engage with guests and clients during events and peak service hours to ensure satisfaction and gather feedback., • Respond to guest and client input with professionalism, using feedback to drive continuous improvement in menu offerings and service execution., • Assist the VP of F&B in preparing and forecasting the annual food budget, aligning culinary goals with overall hotel financial targets., • Monitor and control food and labor costs to achieve budgetary goals while maintaining product quality and service standards., • Manage vendor relationships, order supplies, and approve purchases to ensure quality ingredients at competitive pricing., • Conduct regular inventory audits and maintain accurate records to minimize waste and ensure inventory integrity., • Enforce and maintain the highest standards of food safety, sanitation, and workplace hygiene in accordance with local health department codes, Hilton brand standards, and OSHA regulations., • Conduct regular inspections of all food storage areas, refrigeration units, prep kitchens, and equipment to ensure compliance., • Lead kitchen safety training and ensure staff adherence to proper food handling, storage, and cleaning procedures., • Report all kitchen and equipment maintenance issues to Property Operations promptly and follow up to ensure timely resolution., • Monitor and maintain all kitchen equipment to ensure it is functioning properly and safely., • Recommend equipment upgrades and replacements in alignment with long-term operational needs and efficiency goals., • Supervise kitchen operations during peak service periods to ensure smooth production flow and timely execution., • Coordinate closely with restaurant managers, banquet captains, and service teams to ensure seamless communication and service delivery., • Identify and implement process improvements to enhance kitchen productivity, guest satisfaction, and staff efficiency., • Participate in or lead special projects related to sustainability, local sourcing, wellness menu development, or service innovation., • Contribute to strategic planning and execution of F&B promotions, seasonal menus, culinary competitions, or property-wide events., • Collaborate with cross-functional departments to support hotel goals, training programs, and quality assurance initiatives., • Maintain accurate employee records, schedules, disciplinary documentation, and training logs., • Develop and oversee the culinary department’s vacation and leave schedules to ensure consistent staffing levels., • Perform additional duties as assigned by the VP of Food & Beverage, including coordination of VIP events, executive functions, or property meetings. QUALIFICATIONS AND REQUIREMENTS Education & Experience • Culinary degree from an accredited culinary school or equivalent formal training in culinary arts; Bachelor's degree in Hospitality or Food Service Management is a plus., • Minimum 7 years of progressive culinary experience, with at least 3-5 years in an Executive Chef role in a high-volume, multi-outlet hotel, resort, or convention center., • Proven experience managing large kitchen brigades, banquet operations, and diverse F&B concepts including fine dining, casual outlets, and in-room dining., • Experience working within a branded hotel environment (Hilton preferred) and familiarity with brand standards and systems (e.g., OnQ, HotSOS, Delphi) is advantageous. Required Skills/Abilities • Exceptional leadership, team-building, and communication skills with the ability to motivate and develop a diverse culinary team., • Advanced culinary skills, including proficiency in international cuisines, banquet service, volume production, and modern cooking techniques., • Strong organizational and time-management abilities to handle multiple priorities in a fast-paced environment., • Ability to interpret and analyze financial reports and implement cost-control measures effectively., • Excellent interpersonal skills with the ability to engage with guests, clients, and team members professionally and tactfully., • Strong working knowledge of health department regulations, food safety standards, and OSHA requirements., • Proficient with kitchen management software, POS systems, Microsoft Office Suite (Excel, Word, Outlook), and inventory control platforms., • Ability to remain calm and decisive under pressure, especially during high-demand service periods or large-scale events., • Flexible schedule with availability to work evenings, weekends, holidays, and extended hours as required by business levels., • ServSafe Certification or equivalent food handler certification required; additional safety certifications (e.g., HACCP) preferred. Schedule The work schedule is based on the demands of the business you must be available days, nights, weekends, and/or holiday availability are required. Physical, Mental and Environmental & Technical Demands Fast paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. Must be able to maneuver around property. Must be able to sit, walk and stand for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. Grooming All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/ or required articles of clothing will be explained to you as part of the orientation process. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees 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. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as exempt (per the Fair Labor Standards Act).

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Snap Commissary - 3040 Ocean Park, Santa Monica, CA 90405. Note: online applications accepted only., • Schedule: Full time schedule; open availability is preferred. Monday through Friday, hours may vary. More details upon interview., • Requirement: 5 years of previous high volume culinary management experience is preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1484032. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description TITLE: Sous Chef DEPARTMENT: Food & Beverage STATUS: Exempt, Full Time, Regular (Salary: $70,000 Annually) SUPERVISED BY: Chef de Cuisine SUPERVISES: Culinary Team Members This position is responsible to mainly assist and working with the Chef de Cuisine, in partnership with the Director of Food & Beverage and Food & Beverage Manager. The Sous Chef will help orchestrate the production of the menu to prepare and cook food for hotel guests and the public with the assistance of the culinary team. The Sous Chef is a part of the leadership team who will help champion all best practices, procedures, team training, and guest satisfaction. All team members are responsible for sustaining the Company’s mission, core values, and holistic business model, promoting diversity and fostering a fair and compassionate work environment. ESSENTIAL DUTIES: • Ensure that all food meets the highest quality standards and is served on time., • Responsible for the day-to-day operation of the culinary department in partnership with Chef de Cuisine. The Sous Chef will also lead the team of culinary professionals by example and integrity., • Be able to follow directions, be a team player, and provide ideas and suggestions regarding the operation. Be able to communicate with management and employees honestly and transparently., • Lead by example by following discipline, safety, and a hands-on approach to management of the kitchen., • In partnership with the Chef de Cuisine, the Sous Chef will help develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost-effective and quality-oriented service product., • Conduct training of Line Cooks and other kitchen staff on cooking techniques. Documentation of this training is important., • Ability to coach and counsel kitchen staff promptly, in a private setting, in accordance with Company policies and Standard Operating Procedures (SOP)., • Ensure effective communication with staff through daily line-ups., • Ensure that the culinary team is always in their proper uniform, neat and clean., • Exceed guest expectations of food quality and service., • Ensure that all food is prepared according to the recipe and photographic guidelines., • Regularly communicate with Chef de Cuisine, Director of Food & Beverage, and Food & Beverage Manager., • Enforce best practices for safety and sanitation in the kitchen., • Ensure that assigned galley personnel maintain the par stocks assigned for food products and equipment., • Assist with all other tasks as requested by Chef de Cuisine, Director of Food & Beverage, and Food & Beverage Manager., • In partnership with Chef de Cuisine, Director of Food & Beverage, and Food & Beverage Manager, will plan the menu, create new recipes, as necessary, and design the planning presentation., • Will assist with operational management of the culinary team., • Will help spearhead the menu development, team member hiring and training, and conducting team member growth plans., • Will assist in managing labor, budget forecasts, maintain food costs, and lead the culinary team., • Maintain a high-level presence in the kitchen that drives teamwork and consistency. Proven success in the following job competencies: • Honesty: has honest, direct, and factual communication and actions with internal and external customers., • Collaboration: proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things., • Integrity & Loyalty: conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values., • Humble: conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status., • Innovation: constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas., • Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data., • Flexible: considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays., • Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach., • Interpersonal: Customer-focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;, • Diversity: Strong commitment to diversity and equality in a company culture., • Communication: Strong communication (verbal and written) and presentation skills., • Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines, and targets., • Champion for Change: Ability to work in a fast-paced environment with little to no training when business requires EXPERIENCE/SKILLS: • Good communication skills and leadership abilities., • Experience and ability to thrive in a high-pressure, challenging, and fast-paced environment., • Creative and innovative thinker., • Exceptional standards for cleanliness, health and safety., • Menu planning and design., • Experience in preparing contemporary California cuisine, • Purchasing, vendors/purveyors’ relationships., • Cost control and recipe costing., • Effectively manage inventories and storeroom organization., • Teamwork schedules, employee relations and disciplinary procedures., • Train/mentor the team. Acknowledge, recognize and reward great teamwork., • Experience in cooking with Turbo Chef is a plus., • Work any shift including weekend and holidays., • Ability to speak Spanish is preferred. EDUCATION: • High School diploma or GED. A culinary degree is highly preferred., • Proficiency in Excel. WORKING CONDITIONS & PHYSICAL WORK DEMANDS: • Able to sit and work at a computer keyboard for extended periods of time., • Able to stoop, kneel, bend at the waist, and reach on a daily basis., • Able to lift and move up to 50 pounds occasionally., • Regular and on-time attendance is critical., • Hours occasionally exceed 40 hours per week, including weekends and holidays., • Ability to stand during shifts OTHER: • Other duties as assigned. Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and are not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with this job. COMPANY BENEFITS: • Medical, Dental and Vision Insurance to all eligible employees, • Company-paid life insurance of $25,000 to all eligible employees, • Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution), • Seven paid holidays, • Sick pay when eligible, • Company-paid parking, • Employee Assistance Program (EAP), • Employee Recognition Programs, • Employee Referral Incentive Program, • Transportation allowance, • Dry cleaning services (up to 10 pieces of work clothes per week) Our post-offer background check process includes a background check (HireRight) and a drug-screen. We participate in E-Verify. We are an Equal Opportunity Employer.

Job Description Demi Chef De Partie About the Role: The Demi Chef de Partie plays a crucial role in supporting the kitchen brigade by preparing and presenting high-quality dishes in line with the establishment's standards. This position involves working closely with the Chef de Partie and other kitchen staff to ensure efficient and timely food production while maintaining strict hygiene and safety standards. The Demi Chef de Partie contributes to menu development by providing creative input and ensuring consistency in taste and presentation. This role requires a strong commitment to teamwork, attention to detail, and the ability to work effectively under pressure in a fast-paced environment. Ultimately, the Demi Chef de Partie helps deliver an exceptional dining experience that meets and exceeds guest expectations. Summary of Essential Functions: • Uphold all Chateau Marmont Service Standards., • Understands, complies with and follows the Company Food Safety policies and procedures., • To have completed Level 2 Food Safety within 6 weeks of joining, • Is responsible for all culinary dishes that are prepared and served from their stations, • Takes full ownership for the daily preparation and execution of the dishes that come off the restaurant menu as well as making sure items are in house/ordered, • Bakes bread and pastries, • Responsible for any mise en place that comes off their statio, • Follows recipes, procedures and presentation standards consistently to ensure the best possible product is produced and executed., • Ensures quality by properly rotating perishable and non-perishable products, • Helps maintain food cost by limiting kitchen waste and through the efficient use of all products, • Sets up station according to restaurant guidelines, • Prepares all food items consistently and as directed in a sanitary and timely manner, • Consistently follows portion controls as set by the restaurant., • Restocks all items as needed throughout shift, • Regulates temperatures of oven, refrigeration and any other equipment necessary for job performance., • Assist with events when applicable, • Responsible for breaking down station including proper storage of MEP and sanitation of all surfaces and equipment., • Responsible for having valid food handlers’ certificate., • Washes dishes if need b, • May be required to take garbage and trash to dumpster area, • Attends health and safety meeting/ trainings., • Attends training sessions as required to develop base and additional skill sets., • Attends daily pre-shift meetings. Holds daily pre-shifts meetings for department., • Prepares for and attends annual appraisal with Executive Chef to identify and agree to career goals and professional growth plan, including setting goals and objectives for team members., • Consistently coach and develop the team, including succession planning, creating clear and achievable career paths within the kitchen hierarchy., • Potential for Cross training with relevant departments of interest, • Other duties as assigned. Summary of Job Requirements: • 2+ years’ experience in a related position., • Food Serve Safe certification., • Strong knowledge of CA State sanitation regulations., • Ability to communicate effectively both written and verbal., • Individual must possess a good work history and stability., • Excellent cooking skills., • Must be detail-oriented, have a team-based mentality and superb multitasking skills., • Excellent attitude, team player and ability to create positive work environments., • Has the ability to taste all foods to assure correct preparation., • Flexible schedule. Equal Employment Opportunity Chateau Marmont is an equal opportunity employer. The Company prohibits discrimination against any employee, applicant for employment, intern or volunteer based on the individual’s actual or perceived race (including traits associated with race, including but not limited to hair texture and protective hairstyles, which include but are not limited to braids, locs, and twists), color, religion, religious creed (including religious belief, observance, and dressing and/or grooming practices), national origin, ancestry, sex (including pregnancy, childbirth, expressing breast milk, or related medical condition), reproductive health decision-making, gender, gender identity, gender expression, transgender status, age, citizenship, primary language, immigration status, genetic characteristics, genetic information, medical condition, disability, status as a special disabled veteran or veteran of the Vietnam era, past or present membership in the uniformed/military service, marital or domestic partnership status, sexual orientation, political activities/affiliations, declination of attendance at or participation in any meeting discussing the Company’s opinion on religious or political matters, off-duty marijuana use, any other factor prohibited by law, as applicable to the Company (“Special Characteristic”), or the intersectionality of two or more Special Characteristics. (P.M Shift)

Job Description Position Title: SOUS CHEF-LOS ANGELES, CA Salary: $65,000-$80,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers. • Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants, • Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations, • Reviews financial information such as sales, costs and labor, to ensure adherence to budgets, • Manages inventory: estimates needs, places orders, receives and checks deliveries, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 5+ years of chef experience, including 2+ years of management experience, • Knowledge of Italian cuisine, • Excellent communication and leadership skills, • Advanced computer skills, • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job Description Position Summary The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. The Bakery Chef de Cuisine is responsible for managing the day-to-day bakery operations including menu planning, food production under the guidance of the Executive Chef. This role involves leading teams of bakers, prep cooks and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. This position is responsible for preparing and baking breads, pastries and desserts for participants in accordance with agreed-upon menus. They oversee the service kitchen, managing other members of the food preparation team, selecting dishes to serve, and adjusting orders to meet requests. Although they may assist with prep work and kitchen cleaning, their primary focus is on managing and supervising employees. The chef will be expected to create an inclusive, respectful and professional environment for employees to meet their weekly goals, while adhering to a set menu and weekly budget. Primary Duties and Responsibilities: * Lead bakery team members including bakers, prep team and dishwashers in the day-to-day operations of the bakery. * Collaborate with the Executive Chef on the roll out of weekly menu planning and recipe development, ensuring variety, balance, and adherence to dietary needs. * Place orders for all necessary products, including food items and cleaning supplies, under the guidance of the Executive Chef. * Manage bakery staff schedule under the direction of the Executive Chef. * Assist in hiring, training, scheduling and disciplinary actions of bakery team members * Assist in the planning, menu development and execution of special events, taking into account seasonal availability and client preferences. * Assist with Food Service location budget control. * Assist with all Food Service volunteer efforts. * Direct and mentor Sous Chefs, cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage in accordance with company standards. * Foster a culture of respect, inclusion, and continuous learning within the culinary team. * Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh, raw ingredients, without the use of processed or prepared foods. * Work closely with the Kitchen Logistics Team to manage stocking, inventory levels, packaging, repairs and delivery needs. * Creatively utilize donated food to minimize waste and maximize resources in menu planning and production. * Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and quality in every dish. * Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules. * Inspect and report any maintenance issues with kitchen equipment on a weekly basis. * Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed. * Responsible for the day-to-day supervision for all staff working in the bakery and kitchen * To ensure a functional and hygienic environment, inspect and clean all equipment, kitchen appliances, and work areas. * Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. * Must be able to work with mixers, steam kettles, tilt skillets, grills, ovens and stove tops. * Follow strict food safety regulations to maintain a safe environment for all. * Direct and support volunteers and workers who help in meal preparation and service. * Assist kitchen team or kitchen logistics team as needed. * Perform any other tasks assigned with a positive attitude and a willingness to help. * Apportion and serve food to facility residents, employees, or patrons. * Compile and maintain records of food use and expenditures. * Take inventory of equipment and supplies to ensure everything is well-stocked. * Must be able to carry, lift, push, and pull up to 50lbs. * Must be able to regularly bend and stoop. Additional Qualifications and Experience: * Commitment to serving the needs of homeless families * Education and/or Experience: 5+ years of experience baking primarily in bread and pastries; catering environment preferred * High school diploma or GED preferred * FLSA Status: Exempt * Must have a valid California driver's license * Drug and TB testing required. Background check required * Excellent critical thinking and time management skills. * Manager ServSafe Certification required * Bilingual Spanish preferred, but not required. * Job Type: Full-time Physical, Demands, Environmental Conditions, Equipment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work. Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs. Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. * EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training. * HOTV will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if HOTV is concerned about conviction that is directly related to the job, you will be given the chance to explain the circumstances surrounding the conviction, provide mitigating evidence, or challenge the accuracy of the background report. Find out more about the Fair Chance Act by visiting the California Department of Fair Employment and Housing’s Fair Chance Act webpage. 4:00am - 1:00pm or 2:00pm - 11:00pm; Must be available weekends and holidays

Job Description About Butler Hospitality: Butler Hospitality is a Hospitality Tech Company that serves the world’s best hotel operators (Hersha, Real Hospitality, Crescent, M&R) to increase the efficiency of their food and beverage operations. Butler Hospitality takes over restaurants inside of full-service hotels and transforms their kitchens into delivery hubs that provide virtual room service and catering to nearby limited- and select-service hotels. About The Role: Butler Hospitality is looking to hire a creative and motivated Sous Chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious menus and meal designs. Responsibilities: • Supply restaurant daily recap to the corporate chef on current operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team, • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance, • Previous experience in a fast-paced, busy environment with minimal supervision, • Bachelor’s degree in culinary science or relevant field., • Strong knowledge of cooking methods, kitchen equipment, and best practices., • Good understanding of MS Office and restaurant software programs., • Teamwork-oriented with outstanding leadership abilities., • Customer Service, • Interpersonal Skills, • Ethics, • Good Judgement, • Great pay and benefits, • Comprehensive Insurance, • 401k, • Bonus Structure, • PTO The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Powered by JazzHR ZznkcMiFt6

Job Description Salary: $74880-$78000 Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1482747 Morrison Healthcare MELANIE ATKINS [[req_classification]]

Job Description Position Summary The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. The Sous Chef plays a pivotal role in assisting the Executive Chef with overseeing the culinary operations, menu planning, and food production in collaboration with the Senior Director of Food Service. This role involves directly leading a team of cooks, bakers, and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. The Sous Chef also works closely with the Director of Kitchen Logistics to manage inventory, packaging, and delivery needs. This position reports directly to the Chef de Cuisine & also the Executive Chef. Primary Duties and Responsibilities: * Collaborate with the Chef de Cuisine and Executive Chef on the role out of monthly menu planning, ensuring variety, balance, and adherence to dietary needs. * Assist in menu development for special events, taking into account seasonal availability and client preferences. * Assist in directing and mentoring lead cooks, line cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage. * Foster a culture of respect, inclusion, and continuous learning within the culinary team. * Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh, raw ingredients, without the use of processed or prepared foods. * Work closely with the Director of Kitchen Logistics to manage stocking, inventory levels, packaging, and delivery needs. * Place orders for all necessary products, including food items and cleaning supplies, under the guidance of the Senior Director of Food Service. * Creatively utilize donated food to minimize waste and maximize resources in menu planning and production. * Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and quality in every dish. * Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules. * Inspect and report any maintenance issues with kitchen equipment on a weekly basis. * Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed. Qualifications: * Extensive experience as an Sous Chef in a high-volume, scratch-cooking kitchen environment. * Possess strong organizational and multitasking skills, and have a skill for attention to detail. * Strong leadership and team management skills, with a commitment to creating a positive and inclusive work culture. * In-depth knowledge of culinary techniques, food safety standards, and current food trends. * Excellent leadership and team management abilities, with a focus on creating a positive and efficient work environment. * Knowledge of food safety regulations and best practices in inventory management and logistics. * Effective communication skills to collaborate with cross-functional teams and external partners. * Ability to adapt to a fast-paced, dynamic kitchen environment. * Proficiency in inventory management, ordering, and working collaboratively with kitchen logistics. Additional Qualifications and Experience: * Commitment to serving the needs of homeless families * Education and/or Experience: * 5 + years of experience cooking; catering environment preferred * High school diploma or GED preferred * Must have a valid California driver's license * Drug and TB testing required. Background check required * Food handlers’ certification * Bilingual Spanish preferred, but not required. Physical, Demands, Environmental Conditions, Equipment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work. Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs. Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. * EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training. 3:00am- 12:00pm or 1:30pm-11:00pm; Must be available weekends and holidays.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Position Summary: Sous Chefs support the Executive Chef in all aspects of restaurant operations, with a primary focus on training and supporting the kitchen staff. The Sous Chef is responsible for overseeing the production, preparation and plating of the entire menu. Sous Chefs are accountable for meeting all of the company’s food quality and financial standards, government health regulations, industry safety standards, and ensuring all departmental policies are followed. Daily Responsibilities: • Ensure all prep lists are followed., • Handle all food items and follow Department of Health guidelines for potentially hazard food items., • Held accountable for department performance., • Order all necessary products., • Create production lists and assignments., • Expedite during service., • Maintain all par levels., • Assists in training, interviewing, scheduling, and coaching employees., • Maintain professional appearance standard as set forth in the Company Handbook., • Organize and clean walk-ins., • Possesses In depth knowledge of all recipes and execution., • Handle all dietary restrictions and modifications., • Accurately handle all orders from the POS system in a timely manner., • Communicate all product needs to the Executive Chef and support staff., • Report damaged or defective equipment to management., • Works with safety as a priority and follows department and company safety standards., • Maintains relevant knowledge of industry through continuing education and training., • Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings. Requirements: Physical Requirements: • Must be able to stand, walk, lift, and bend for extended periods of time., • Must be able to bend and lift up to 40 lbs., • Role may include job duties or tasks requiring repetitive motions., • High school degree or equivalent required. Culinary arts or a related field education or experience preferred. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required., • Computer proficient (to include Microsoft Word and Excel), • Ability to work evenings, weekends, and holidays, as needed., • Must have valid, non-expired Food Handlers’ card.

Job Description Join the Legacy at The Hollywood Roosevelt Since 1927, The Hollywood Roosevelt has been more than a hotel. It is where film legends stayed after the first Academy Awards, where Marilyn Monroe lived for two years, and where the golden age of Hollywood left its mark in every corner. Today, we continue that story, welcoming guests from around the world who want to experience the glamour and energy of Hollywood. The Chef de Partie will provide support to the Sous Chef by ensuring proper execution of all hot and cold foods including appetizers, foods including meats, fish, poultry, starches and vegetables. What you will do As a Chef de Partie, you will support the Sous chef by ensuring the flawless execution of all hot and cold food items, including appetizers and entrees across meats, poultry, seafood, and more. You will be responsible for maintaining full awareness of menu items, recipes, production methods, and presentation standards while consistently producing high-quality dishes that meet the Executive Chef's expectations. You will uphold all food safety, preservation, sanitation procedures, ensuring that every product is prepared, stored, and served at proper temperatures. Your role includes monitoring food quality, tasting and checking items for doneness, and maintaining a clean, safe, and organized cooking station that meets California Health and Safety codes. Collaboration is key - you work closely with fellow kitchen staff, support team members, and help create a positive, efficient working environment. You will assist in special events, lineups, and pop-ups, while meeting hotel quality, service, and presentation standards. You may also be assigned additional tasks as needed to support kitchen operations. What we are looking for We are looking for a dedicated and skilled culinary professional who brings strong cooking technique, exceptional attention to detail, and a passion for maintaining high culinary standards. The ideal candidate is knowledgeable in food preparation, safety, sanitation, and demonstrates the ability to deliver consistent, high-quality dishes in a fast-paced, high -volume environment. Education and Work Experience • High school diploma or general education degree (GED), • Significant amount (7+ years) of cooking experience in specified area or other related operation required. Additional experience in high volume preferred If you are ready to bring your expertise to property with a storied legacy and a forward-thinking culinary vision, The Hollywood Roosevelt is where you can build as meaningful and rewarding career.

Job Description Pastry Sous Chef Job Overview The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application. Summary of Position As a Pastry Sous Chef at The Maybourne Beverly Hills, you will hold a key leadership position in our distinguished culinary team. Your role will involve crafting and delivering exquisite pastries, desserts, and confections that leave a lasting impression on our esteemed guests. Roles and Responsibilities • Collaborate with the Executive Pastry Chef to design and execute a diverse range of pastries, desserts, and baked goods, keeping in line with our luxury standards., • Assist in supervising the pastry kitchen team, ensuring that all pastry preparations are of the highest quality and that standards are consistently met., • Maintain meticulous attention to detail in all aspects of pastry preparation, presentation, and taste, ensuring that the final products exceed guest expectations., • Contribute to the development and enhancement of pastry recipes, taking into account current culinary trends and guest preferences., • Oversee the procurement, storage, and efficient use of pastry ingredients and supplies, minimizing waste and maximizing freshness., • Enforce and maintain a safe and clean kitchen environment, adhering to all health and safety regulations., • Mentor and train pastry team members, fostering a culture of continuous learning and professional growth., • Assist in creating visually appealing pastry menus, complementing the overall culinary experience at The Maybourne Beverly Hills., • Culinary degree or certification in Pastry Arts is preferred., • A minimum of 2-3 of experience in pastry and dessert preparation, including experience in a luxury hotel or fine dining setting., • Proficiency in a wide range of pastry techniques and dessert styles., • Strong leadership, team management, and communication skills., • Knowledge of food safety standards and sanitation practices., • Position regularly involves lifting food cases and materials weighing up to 70 lbs. Pushing and pulling carts is required., • Regular bending to lift items and supplies. Some kneeling., • To complete a task, may be stationary for short periods of time., • Ability to go up and down stairs between the ground level and lobby level., • Inside: Working in assigned kitchen areas. May be exposed to hot temperatures, water, steam, and smoke., • Outside special events. Summer temperatures outside can get above 95 degrees for 5 months of the year. For 2-3 months of the year, low temperature can get as low as 30 degrees., • Active listening required, Hearing equipment, timers, etc., • Check quality and portions of food. Visual cooking cues and surroundings., • Reading recipe cards, procedures, safety information and food labels., • Basic kitchen cleaning supplies and sanitizers., • Hair restraint/hat, gloves, apron, chef’s jacket, closed toed shoes., • Communicate with kitchen staff and service team. Maybourne is proud to be an Equal Employment Opportunity. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the HR department directly. Vision Leading the future of luxury lifestyle; curating distinctive and enriching experiences. Purpose Creating Stories of Distinction The Maybourne Mindset • Put People at our heart, • Stay two steps ahead Maybourne Hotel Group owns and manages Claridge's, The Connaught, The Berkeley, The Maybourne Riviera, The Emory and The Maybourne Beverly Hills – six of the world's most renowned luxury hotels. Our hotels have histories that stretch back over a century. And, while each one retains its timeless appeal and individual nature, we are committed to ensuring they are always in tune with the wants and wishes of today’s discerning guests. A warm welcome and cool spirit define The Maybourne Beverly Hills, the newest member of our hotel family. Blending our signature service style with the energy of Beverly Hills, expect culinary creativity and contemporary comfort, all wrapped up in a landmark location. The Maybourne Beverly Hills is California, through and through. Company Benefits • Medical/Dental/Vision Insurance, • Company matched 401(k) plan, • Company matched Health Savings Plan, • Flexible Spending, • Paid Holidays, • Paid Time Off, • Paid Sick Leave, • Employee Assistance Program, • Free Parking, • Employee Recognition Programs, • Colleague meals, • Colleague Referral Incentive program

Job Description Casa Madera is a coastal-inspired dining experience where the spirit of the Riviera Maya meets elevated Mexican cuisine. The menu celebrates fresh, thoughtful ingredients, warm flavors, and dishes rooted in tradition while embracing a sense of ritual, grounding, and connection. Designed to feel like a retreat from the everyday, Casa Madera blends soulful energy, handcrafted cocktails, and an atmosphere that moves effortlessly from relaxed to refined. Every moment is meant to feel immersive, intentional, and touched by the elements. Casa Madera has locations in Toronto and West Hollywood, each offering its own interpretation of this coastal Mexican escape. Casa Madera is a coastal-inspired dining experience where the spirit of the Riviera Maya meets elevated Mexican cuisine. The menu celebrates fresh, thoughtful ingredients, warm flavors, and dishes rooted in tradition while embracing a sense of ritual, grounding, and connection. Designed to feel like a retreat from the everyday, Casa Madera blends soulful energy, handcrafted cocktails, and an atmosphere that moves effortlessly from relaxed to refined. Every moment is meant to feel immersive, intentional, and touched by the elements. Casa Madera has locations in Toronto and West Hollywood, each offering its own interpretation of this coastal Mexican escape. Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Jr. Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Jr. Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Jr. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Jr. Sous Chefs may also assist with interviewing, selecting, and training staff. Duties & Functions: * Conduct opening procedures including receiving products, checking invoices, and completing temperature logs * Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed * Assist with budgeting and inventory including counting food and dry goods for inventory * Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs * Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues * Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary * Train new hires on their stations and be willing and available to cover any station on an as-needed basis * Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met * Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts * Effectively implement new menu rollouts and educate team members on said rollouts * Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies Specific Job Knowledge & Skills: * High School diploma, GED, or equivalent preferred * Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis * Must be well organized, capable of multi-tasking and detail oriented * Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment * Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality * Capable of working overtime, weekends, evenings, holidays, and special events as needed * Strong verbal and written communication skills in English; bilingual English/Spanish preferred * Basic computer skills required * Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card Physical Abilities: * Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting * Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions * Reach overhead and below the knees, including bending, twisting, pulling, and stooping * Requires manual ability to use, carry, and operate all necessary equipment

Job DescriptionBenefits: • 401(k), • Health insurance, • Dental insurance, • Paid time off Essential Duties and Responsibilities Execute recipes set forth by the CDC or Sous Chef. Maintain and follow all systems within the kitchen. Follow detailed recipes and company standards. Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. Demonstrate familiarity of Omakase style dining. Report to each shift on time and prepared to work: Clean and neat proper uniform Black prep shirt Black pants (no card, track pants, or jeans) Clean, unstained and ironed white button-down service shirt Clean white no logo undershirt Service apron (clean and ironed) Black shoes (no bright accents) Sharpened knives Acceptable hygiene standards Attend work with a positive and helpful attitude Complete prep and execute service in line with company standards. Counter/ guest service (attitude of hospitality) Adhere to all product safety standards General product storage and usage Maintaining clean and orderly prep and service station Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships) Minimum Qualifications (Knowledge, Skills, and Abilities Proficiency in savory or garde - manger techniques Maintaining clean and orderly restaurant and kitchen Maintaining a positive, safe, and enjoyable work environment Be able to clearly communicate during service. Be able to work with electronic machinery to complete administrative tasks. Physical Demands and Work Environment Standing for long periods of time Work in varied temperatures Must be able to lift 35lbs. Be able to bend, twist, reach, lift or stoop to retrieve or move product. Be able to work in decreased light. Be able to work in enclosed spaces.

Job Description Lemontree Healthcare is seeking a talented and passionate Sous Chef to join our culinary team. The Sous Chef will assist the Executive Chef in overseeing the kitchen operations, maintaining high culinary standards, and ensuring a safe, clean, and efficient working environment. This role requires creativity, strong leadership skills, and a commitment to providing exceptional meals for our residents and staff while upholding our health-conscious values. The ideal candidate must be flexible to travel to multiple locations to offer support and assist as needed. This role requires adaptability, a proactive approach to problem-solving, and a commitment to providing exceptional service across various sites. Key Responsibilities: • Assist the Executive Chef in menu planning, recipe development, and ensuring the culinary team prepares meals that are nutritious, delicious, and meet dietary restrictions., • Oversee kitchen staff, ensuring food preparation, cooking, and plating standards are met while fostering teamwork and collaboration., • Ensure that food safety and sanitation standards are consistently followed in compliance with health regulations., • Monitor food inventory and place orders as needed to ensure kitchen has appropriate supplies and ingredients., • Train, mentor, and supervise kitchen staff, providing guidance and support for their professional growth., • Maintain a clean and organized kitchen, ensuring all equipment is in working order and that safety protocols are adhered to., • Coordinate with the dietary team to accommodate residents' special dietary needs, including allergies, preferences, and restrictions., • Assist with maintaining portion control and minimizing food waste., • Collaborate with the Executive Chef to plan special events, seasonal menus, and other culinary initiatives., • Proven experience as a Sous Chef or in a similar culinary leadership role, preferably in healthcare or institutional food services., • Culinary degree or equivalent work experience., • Strong understanding of food safety and sanitation regulations., • This role requires adaptability, a proactive approach to problem-solving as they move from location to location as needed., • Excellent leadership, communication, and organizational skills., • Ability to manage multiple tasks in a fast-paced environment., • Experience in menu planning and dietary restrictions management., • Strong attention to detail and commitment to quality., • Ability to stand for long periods of time and lift up to 50 pounds.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionChef de Cuisine Job Description Template We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Chef de Cuisine Responsibilities: • Ensuring that all food meets the highest quality standards and is served on time., • Planning the menu and designing the plating presentation for each dish., • Coordinating kitchen staff, and assisting them as required., • Hiring and training staff to prepare and cook all the menu items., • Stocktaking ingredients and equipment, and placing orders as needed., • Enforcing best practices for safety and sanitation in the kitchen., • Creating new recipes to regularly update the menu., • Keeping track of new trends in the industry., • Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.Chef de Cuisine Requirements:, • Qualification from a culinary school., • 5+ years of experience in a similar position., • In-depth knowledge of food principles and best practices., • Passion for creating incredible food that delights and attracts customers., • Excellent communication skills and leadership qualities., • Ability to thrive in a high-pressure environment., • Creative, innovative thinking., • Exceptional standards for cleanliness, health, and safety., • Experience managing inventories and stocktaking., • Available to work on-call, shifts, after hours, over weekends, and on holidays.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Netflix - 1355 Vine Street, Los Angeles, CA 90028. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, hours may vary. More details upon interview., • Requirement: Previous high volume catering, culinary, and management experience is preferred. A valid ServSafe certification is preferred., • Perks: Weekends off, federal holidays off, free onsite parking, health benefits, and a 401k! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1453072. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Abides by all Company policies and procedures including but not limited to: * The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. * The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. * The use of slip-resistant shoes and proper lifting techniques. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionSalary: $25 The chef is responsible for preparing/presenting meals for clients in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations on Saturday and Sunday. ESSENTIAL DUTIES AND RESPONSIBILITIES • Responsible for weekly budgeting, menus, and the overall functioning of the kitchen., • Plan breakfast for morning staff to present to clients., • Prepare/present lunch and dinner on the weekend. Make up weekend menus and post., • Clean up the kitchen after preparing meals., • In charge of kitchen maintenance, refrigerators cleaned, ovens cleaned, etc., • Keep track of inventory., • Prepare shopping list for Operations Manager., • Track food expenses and provide weekly reports., • Maintain monthly food budget., • Other duties assigned.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Flexible schedule, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Vision insurance, • Paid time off As Sous Chef, you will support the Executive Chef and Executive Sous Chef in directing and overseeing the entire food service operations throughout the property, both Restaurants and Banquets. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility • Assisting the Executive Chef in providing direction for all day-to-day operations, including banquet functions and the execution of timely food production for all catering/banquet functions, • Supervises and coordinates the activities of cooks and workers engaged in food preparation, • Manage line cooks, • Ensures methods and standards of food production are maintained and consistent, • Ensures that cooks are preparing proper amounts of all items needed by setting written par levels for all areas, • Monitors the quality of raw and cooked food products to ensure that standards are met, • Demonstrates new cooking techniques and equipment to staff, • Mentoring of staff, • Develops and implements guidelines and control procedures for purchasing and receiving areas, • Manages department controllable expenses, including food costs, supplies, and equipment, • Participates in the budgeting process for areas of responsibility, • Provides direction for menu development, • Assists in how food should be presented, and creates decorative food displays, • Recognizes superior quality products, presentations, and flavor, • Inspects all freezers and refrigerators for cleanliness, organization, and correct temperatures, • Inspects all food products for proper rotation and usage of food, • Responsible for the production and presentation of all restaurant and in-room dining menus, • Possesses extensive knowledge of food quality, • Responsible for the supervision of all employees in the kitchen, • Ensure all kitchen employees abide by the Company policies and standards, • Ensures all employees practice proper hygiene, • Ensures employees take their meal and rest period breaks as scheduled, • Supervise and train line cooks, taking appropriate corrective actions when required, • Responsible for conducting daily pre-shift briefing and/or training, • Understands employee positions well enough to perform duties in employees absence or determine an appropriate replacement to fill gaps, • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance, • Fosters teamwork and possesses effective working knowledge of conflict resolution, • Sets and examples to ensure compliance with food handling and sanitation guidelines Knowledge, Skills, and Attributes Must consistently display a professional and sophisticated presence • Must be able to prioritize and delegate work with effective and consistent follow-through, • Must be highly organized with attention to detail, speed, and accuracy, • Must be self-motivated with a high energy level, • Must be a team player working with all levels of management and staff, and possess the ability to lead and motivate staff, • Must be able and willing to work 10-12 hours and flexible schedules, including evenings, weekends, and holidays, • Must be able to multitask in a fast-paced work environment, • Must possess excellent interpersonal skills, • Must have basic knowledge of arithmetic, • Must have the ability to input data and access information on the computer, • Must have working knowledge of Microsoft Office, • Must possess clear thinking ability and sound judgement, • Must possess the ability to remain calm and resolve problems under pressure, • Must be able to read, write, and understand the English language; bilingual Spanish preferred, • Must practice excellent personal hygiene and consistently display a professional presence, • Must be able to exercise confidentiality and discretion, • Must have working knowledge of Microsoft Office & TEAMS We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job Description Salary: $80,000 - $85,000 Other Forms of Compensation: A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary As a Sous Chef in our Production Kitchen, you’ll be a key culinary leader supporting daily production and large-scale event operations. This hands-on role is ideal for a chef who thrives in a fast-paced, team-driven environment and takes pride in delivering exceptional food quality, organization, and consistency. Working a flexible schedule that includes daytime, weekend, and evening shifts, the Sous Chef will ensure seamless execution across all catering and event production. Key Responsibilities: * Oversee daily culinary production for catering and event programs, maintaining Compass Group’s high standards of excellence. * Lead and support the kitchen team across daytime, evening, and weekend shifts to ensure smooth operations. * Ensure all food is prepared, labeled, and stored in compliance with company, HACCP, and health department standards. * Partner with the Executive Chef on production planning, recipe adherence, and menu execution. * Manage inventory, ordering, and food cost controls while maintaining accurate records. * Train and mentor team members, fostering a culture of collaboration, accountability, and culinary growth. * Coordinate with front-of-house and event teams to ensure flawless execution and guest satisfaction. Preferred Qualifications: * Culinary degree or certification preferred; equivalent professional experience considered. * 3–5 years of experience in high-volume catering, banquet, or production kitchen environments. * Proven leadership and organizational skills with a strong eye for detail and quality. * ServSafe certification preferred. * Flexible availability, including daytime, weekends, and evenings as required for event production. Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1475596 Compass Corporate Michael Abbey [[req_classification]]

Job Description Join Our REAL Food Mission! Sous Chef - Hospital Cafeteria| Location: Mission Community Hospital Panorama City, CA 91402 Compensation: $25-$28 per hour| Full-Time Schedule: Open Job Summary We are seeking a skilled and motivated Sous Chef to join our hospital's culinary team. As the Sous Chef, you will support the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role plays a key part in delivering nutritious, appealing meals to patients, staff, and visitors while maintaining compliance with organizational dietary guidelines. What You'll Do • Help ensure client and customer service satisfaction with food production., • Communicate on various levels including management, client, customer, and associate levels., • Follow directions from the Food Service Director., • Maintain strict following of recipes for all food production & products., • Count accurate inventory of all items in all food storage areas; Maintain FIFO of freight in assigned areas., • Produce menu items by timeline requirements., • Maintain all standard operating procedures., • Ensure a clean & sanitary workstation/area by practicing the clean-as-you-go method., • Maintain all prepared items and ensure they are labeled with the following information: item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item., • Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to the recipe within the prescribed time frame to complete all service times for the café., • Other duties as assigned What You Will Bring • Three years prior restaurant experience preferred., • One to Two years prior hospital or healthcare experience a plus!, • Strong leadership and communication skills., • Knowledge of dietary restrictions, nutrition standards, and food safety regulations., • Professional kitchen environment experience., • Scratch base cooking preferred., • Culinary Arts degree a plus., • Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet., • Ability to work flexible hours, including weekends and holidays as needed., • ServSafe® Certification and State Food Handlers Card, • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements What We Offer! • Comprehensive medical, dental, and vision benefits with several plan options to choose from, provided by Blue Cross. HSA and FSA Plans available., • Generous Accrued Paid Time Off and Leave Programs, such as Family Care Leave and Bereavement Leave, • 401K Retirement Plan-with company match, • On Demand Pay, • Voluntary Short-Term Disability, • Holiday Pay, • Life Insurance, • Employee Referral Bonus Program, • Employee Meal, • Discount Purchase Plans, Legal Services and Wellness initiatives and other benefits via our Employee Assistance Program, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job DescriptionSalary: $23.00 - $25.00 Profound Treatmentis built on the core values of compassion, integrity, and excellence. We are dedicated to providing a safe and nurturing environment where individuals can embark on their recovery journey. Our approach focuses on treating the whole personmind, body, and spiritthrough evidence-based therapies and personalized care. Working atProfound Treatmentmeans joining a team that is passionate about making a positive impact on people's lives. We prioritize continuous learning and professional growth, ensuring our staff are equipped with the latest knowledge and skills. Our supportive and inclusive culture fosters a sense of belonging and fulfillment, making it a truly rewarding place to work. Be part of a community that values healing, growth, and making a profound difference in the lives of those we serve. Join us atProfound Treatment! Job Summary The Chef is responsible for preparing and serving nutritious, high-quality meals for clients while maintaining the highest standards of food safety, sanitation, and operational efficiency. This role involves menu planning, inventory management, and ensuring dietary accommodation for clients with specific needs. The ideal candidate has formal culinary training, a passion for excellence, and the ability to create well-balanced meals that contribute to client wellness. Responsibilities • Prepare and serve high-quality, nutritious meals and snacks daily., • Maintain cleanliness and sanitation in food preparation areas, ensuring compliance with health and safety regulations., • Plan menus based on budget, client census, and seasonal ingredient availability., • Manage food procurement, inventory, and vendor relationships., • Ensure dietary accommodations for clients with specific needs., • Monitor and improve kitchen operations and client satisfaction., • Uphold compliance with local, state, and federal health regulations, Joint Commission standards, HIPAA, and 42 CFR., • Formal culinary education and SERV Safe certification., • Experience as a chef with diverse food styles., • Knowledge of health department and Joint Commission sanitation regulations., • Current TB test and CPR/First Aid certification or willing to complete, • Strong communication, interpersonal, and organizational abilities., • Ability to tailor meals to specific dietary requirements., • Dedication to culinary excellence and professionalism., • Positive, honest, and energetic work ethic. Join our team and make a meaningful impact on the lives of those in recovery. Apply today!

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Alba Los Angeles is seeking experienced Sous Chefs to join our team! Located in West Hollywood, Alba LA aspires to be one of the city’s best Italian restaurants. Salary is based on prior experience, aspirations and work-load. If you are passionate about working with exceptional ingredients, love Italian cuisine and are a team player who enjoys performing at a high-level, we want to meet you! Reach out directly to for more details and to set up an interview. Key Responsibilities: Culinary Leadership • Culinary Standard: Ensure every dish reflects the highest levels of quality and consistency.., • Kitchen Systems: Ensure kitchen operations are focused and well executed. Must seek out administrative excellence., • Delegate and Supervise: Ensure back of house teammates are working diligently, safely and intentionally., • Leadership and Training: Train and coach teammates on all aspects of daily operation. Must employ clear, respectful and direct communication., • Feedback and Expectations: Track staff performance, provide feedback, and address concerns through coaching and performance evaluations. Must understand the importance of receiving and giving constructive criticism., • Accountability and Integrity: Mandatory participation in all meetings and check-ins about business health. Must strive to do the right thing, even when no one is watching., • Staffing and Scheduling: Work closely with the Chef de Cuisine to manage kitchen staffing levels, ensuring efficient service while keeping labor costs in line with restaurant budgets., • Inventory and Purchasing: Oversee the ordering of ingredients, maintaining inventory control, and ensuring that all products are fresh, properly stored, and rotated following FIFO protocols., • Compliance with Regulations: Ensure strict adherence to all health and safety guidelines, including maintaining an “A” rating from the Health Department. Must be ServSafe certified. Requirements:

Job Description Salary: $85,000 - $90,000 Other Forms of Compensation: Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary As a Pastry Sous Chef with Wolfgang Puck Catering, you will combine classical pastry training with modern creativity to craft desserts that elevate every event experience. From sophisticated plated finales to large-format banquet displays and custom showpieces, you’ll bring artistry, precision, and leadership to our high-profile catering and event operations. Key Responsibilities: • Partner with the Executive Pastry Chef and Executive Chef to oversee all aspects of pastry and dessert production for banquets, catering, and special events., • Develop and execute menus that balance classic pastry techniques with innovative flavor profiles and presentations., • Lead and train pastry cooks in the production of plated desserts, banquet pastries, breads, and specialty items., • Lead large-scale production schedules, prep lists, and event execution to ensure timely and magnificent delivery., • Oversee dessert displays, buffets, and showpieces with an eye for artistry, consistency, and guest impact., • Collaborate with the savory culinary team to compose cohesive, multi-course experiences that reflect Wolfgang Puck’s signature style., • Ensure adherence to food safety, sanitation, and quality standards across all pastry operations., • Assist with purchasing, cost controls, and vendor management to optimize quality and efficiency., • Contribute to the rollout of seasonal menus and signature Wolfgang Puck Catering pastry programs.Preferred Qualifications:, • Degree in Pastry Arts or Culinary Arts, or equivalent formal training, strongly preferred., • 3–5 years of progressive experience in banquet, catering, or large-production pastry kitchens., • Mastery of traditional pastry techniques, including breads, laminated doughs, chocolate work, custards, cakes, and plated desserts., • Strong experience producing high-volume, event-driven pastry programs., • Proven ability to lead, train, and inspire pastry teams., • Knowledge of current pastry trends, flavor combinations, and presentation styles., • Proficiency with Microsoft Office and kitchen management systems. Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1480455 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job DescriptionDescription:Sous Chef – Kassi, Hotel Erwin Venice Beach Location: Venice Beach, CA Salary: $75,000 + Bonus & Benefits Join Our Culinary Team at Kassi Venice Beach Kassi, the exciting new rooftop restaurant at Hotel Erwin, is seeking a talented and passionate Sous Chef to join our culinary leadership team in Venice Beach. If you thrive in a high-energy, hospitality-driven environment and love creating exceptional dining experiences inspired by the Mediterranean, we’d love to connect with you. About the Role As a Sous Chef at Kassi, you’ll be instrumental in leading our back-of-house operations. You’ll ensure smooth daily service, uphold the highest standards of quality and safety, and help craft a vibrant menu that transports guests to a sun-drenched Mediterranean escape. What You’ll Do • Lead, train, and mentor kitchen staff to ensure seamless, efficient service, • Uphold exceptional standards of food preparation, safety, and sanitation, • Oversee daily kitchen operations including scheduling, inventory, and purchasing, • Collaborate on menu development and contribute new, creative dishes, • Ensure compliance with health, safety, and sanitation regulations, • Partner with the front-of-house team to deliver an outstanding guest experience, • Monitor and maintain kitchen equipment, coordinating repairs as neededWhat We’re Looking For, • 2-3 years of culinary leadership experience in a high-volume kitchen, • Strong skills in menu planning, kitchen operations, and team leadership, • Ability to thrive in a fast-paced, ever-changing environment, • Food Handling Certificate and completion of in-house Sous Chef training (or equivalent), • Proficiency with kitchen technology, POS systems, and inventory management, • Ability to lift up to 50 lbs and stand for extended periods Ready to bring your talent to one of Venice Beach’s most exciting new rooftop restaurants? Apply today and let’s create something extraordinary together at Kassi Venice Beach! Requirements:

Job DescriptionDescription: BOA Steakhouse and Sushi Roku Manhattan Beach is now hiring a Sous Chef to join the team! What You’ll Do: A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company. Your Key Responsibilities: • Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service., • Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements, • Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees, • Direct kitchen employees with food production and use a hands-on style approach when executing the line, • Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards, • Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service, • Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary, • Participate with recipe development and maintain the in-house core recipe files, • Conduct departmental orientation of new employees and participate in performance evaluations, • Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness, • File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing), • Create a positive work environment for our employees through friendly, caring and professional communication, • Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role., • Must have basic knowledge of computers, computer programs, and technology in general., • Must be eighteen (18) years of age or older., • Possess a strong familiarity with food service regulations and proper food handling procedures, • Demonstrate strong operational skills and impeccably high standards of service, • Must possess a valid Food Handler Card at the time of hire., • Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems, • Expected to continue self-education of food trends through networking, books and periodicals, • Provide excellent customer service skills and the ability to remain calm and composed under pressure, • Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic., • Must have a flexible schedule, available to work daytime, evening and/or weekend shifts., • Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports., • Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting., • Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Job Description Job Overview Sample Company is one of the leading firms in our field in the metro area. We're proud of our 4.3 Glassdoor rating from our employees. We are hiring a Sous Chef to join our team. If you're a hard-working professional, Sample Company is an ideal place to get ahead. Don't hesitate to apply. Responsibilities for Sous Chef • Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff, • Ensure efficient, cost-effective operation and profitability of food production, • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order, • Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner, • Assume the role as Executive Chef in his or her absence, • Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications, • Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met, • Assure kitchen personnel is trained in best cleanliness and sanitation practicesQualifications for Sous Chef, • High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred, • Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred, • Ability to communicate clearly with managers, kitchen and dining room employees, and guests., • Safe Food Handling Certification, • Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions, • Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Job Description Company Overview: Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Atop the scenic hills of Granada Hills, with captivating views of the surrounding San Fernando Valley, The Odyssey is FARM TO TABLE. FRESH. FUN. FLAVORFUL. Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $70000 - $85000 / year Top-notch Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Paid vacation starting at 2 weeks per year, • Paid/Floating holidays for 5 major holidays, • 24 hours paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Oversees and supervises kitchen staff. Assists with inventory, and management of supplies. Ensures that food is top quality and that kitchen is maintained up to health department codes and standards. Complies with food safety regulations and oversees day-today BOH operations. Acts as the Head Chef in Exec Chef's absence. Daily Responsibilities: • Responsible for high-quality food production, • Oversees inventory, ordering, food cost management and all BOH COGS, • Responsible for hiring, training, coaching and counseling BOH staff, • Conducts performance reviews, • Leads meetings and preshifts, • Innovates and always looks for ways to improve efficiency, costs and quality, • Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation, and food safety standards., • Ensures that the team is operating and cleaning all kitchen equipment safely and correctly., • Follows safe food handling guidelines., • Performs consistent safety and maintenance walk-throughs in all BOH areas, utilizing appropriate checklists accordingly, • Follows all sanitation and nutrition practices., • Follows all portion sizes, quality standards, department rules, policies and procedures, • Oversee and assist the kitchen staff in all aspects of food production, • Conducts inventory and assists in managing all BOH costs, • Minimum 3 years' related progressive experience as a high-level Sous, CDC, Exec Sous, Kitchen Manager, or similar role, • Excellent interpersonal, verbal, and written communication skills., • Detailed oriented with a strong emphasis on accuracy and time management., • Ability to interface with various levels of management, • Strong familiarity with OSHA and all local Department of Health Regulations., • PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred., • Degree in Culinary Arts preferred, • Excellent communication skills., • Must be able to clearly and effectively communicate in English Physical Demands: • Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Job Description Position Title: Chef de Cuisine Salary: $110,000 - $120,000 Other Forms of Compensation: Bonus Plan Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Restaurant Associates is opening a landmark destination restaurant at the Los Angeles County Museum of Art (LACMA), a vibrant expression of California cuisine where art, culture, and hospitality meet. We are seeking a Chef de Cuisine to lead the culinary operations of this high-volume fine dining concept, delivering refined, ingredient-driven cuisine with precision and flair. The Chef de Cuisine will be responsible for executing the restaurant’s established culinary vision, leading a large, skilled team to deliver precise, consistent, and exceptional cuisine in one of Los Angeles’ most anticipated new dining destinations. Key Responsibilities * Oversee all back-of-house operations for a high-volume fine dining restaurant, ensuring excellence in taste, presentation, and timing. * Collaborate with the Executive Chef to execute seasonal, market-driven menus that highlight fresh, locally sourced ingredients and align with the restaurant’s established culinary direction. * Lead, mentor, and inspire a large culinary team with a focus on creativity, consistency, and accountability. * Drive operational efficiency while maintaining exceptional guest experiences at scale. * Manage purchasing, inventory, scheduling, and labor costs to meet financial targets. * Ensure compliance with all health, safety, and sanitation standards. * Partner with the front-of-house leadership team to maintain seamless service and communication between kitchen and dining room. * Support high-profile events, chef collaborations, and VIP dining experiences hosted within LACMA. Preferred Qualifications * Culinary degree or equivalent professional training. * 7+ years of progressive culinary leadership in high-volume fine dining or luxury hotel environments. * Proven ability to manage large teams and deliver consistent results during peak service. * Expertise in both modern and classical techniques, with a strong eye for plating and presentation. * Demonstrated success in food and labor cost management. * Collaborative, composed, and able to thrive in a fast-paced, dynamic environment. * Passion for art, culture, and creating memorable, sense-driven experiences. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1473520 Restaurant Associates Michael Abbey [[req_classification]]

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience. Job Description Creating an engaging work environment for Colleagues of the Fairmont Century Plaza is as important as turning moments into memories for our guests. The standards and values you model as the Banquets Sous Chef will inspire your team - not only to ensure exceptional culinary service, but also to grow their careers with Fairmont. Job Description: • Full comprehension and execution of Culinary Culture Manual and Union Standards, • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues, • Role models our service promises and ensures all direct reports have a keen focus on delivery of our service essentials, • Manage all the respective kitchen(s) together with the Executive Events Chef, • Liaise daily with Stewarding Leadership to ensure BOH spaces are orderly and inspection ready, • Ensure the consistency in the preparation of all food items for a la carte menus according to recipes and standards, • Adhere to Birchstreet Ordering and Receiving Standards, • Conduct daily shift briefings with respective Culinary, Stewarding and FOH staff, • Ensure all kitchen colleagues are aware of standards & expectations, • Liaise daily with F&B Managers and Chefs to keep open lines of communication regarding guest feedback, and together with the Executive Events Chef create and implement a plan to improve VOG results, • Maintain and enhance the food products through creative menu development and presentation, • Have full knowledge of all menu items, daily features and promotions, • Preform functions according to Banquet Event Orders, • Actively interact with guests at tables, • Balance operational, administrative and Colleague needs, • Ensure that performance management and colleague training/development occurs in a timely and consistent manner, • Follow all safety and sanitation policies when handling food and beverage and with the guidance of Executive Events Chef, ensure 100% compliance with the EcoSure audits as well as Health Department Standards, • Perform mock Health & EcoSure Audits and understanding past results and the current regulations, • Complete knowledge of correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely, ensuring that all equipment is in good working order and properly maintained, • Meet with Executive Events Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance, • Ensure that assigned staff has reported to work: document any late or absent employees, • Coordinate breaks for assigned staff, • Communicate additions or changes to the assignments as they arise throughout the shift, • Inspect the cleanliness and working conditions of all tools, equipment and supplies, • Monitor performance of assigned staff and ensure all procedures are completed to the department’s standards, • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements, • Minimize waste and maintain controls to attain forecasted food costs, • Restock items that were depleted during the shift, • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments, • Actively participates in the Culinary Department meetings, • Assist other departments as needed, • Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe, • We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH, • Salary: $75,000-$80,000 gross annuallyQualifications, • Previous managerial experience is a plus, • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service is a plus, • Current on all culinary trends and active in the furthering of his/her own culinary development, • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals, • Computer literate, • Ability to perform job specifications with attention to detail, speed, and accuracy, • Ability to work cohesively with co-workers as part of a team, • Ability to use all senses to ensure quality standards are met, • High school diploma or equivalent training certification, • 2+ years of experience as a Chef de Partie/Kitchen Manager or equivalent, preferably in a fine dining environment or five star property, • Desirable: Food handling/sanitation certification, • Ability to communicate in English with guests, co-workers and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to expand and condense recipes Additional Information Your team and working environment: What was true in 1966 remains true to this day: The Century Plaza Hotel is part of a visionary development intent on doing what others could only imagine. Previously deemed the “Western White House,” (as the only venue outside the White House to host state dinners), Century Plaza’s place in history remains unshakeable. A modernized take on luxury and elevated guest experience from product to people enlivens the real wow factor. This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Visa Requirements: Must provide proof of eligibility to be employed in the United States of America. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description Salary: $75,000 - $90,000 Other Forms of Compensation: Pay Grade: 13 Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Wolfgang Puck Catering is bringing an exciting new café concept to the Netflix campus, and we’re seeking a Senior Sous Chef with the creativity, skill, and leadership to make it thrive. This role blends the artistry of global cuisine with the operational excellence of high-volume catering. You will supervise a team, running day-to-day culinary operations, from menu creation to execution, while ensuring every dish reflects our uncompromising standards for quality and presentation. Key Responsibilities • Lead the café and catering culinary operations, ensuring exceptional quality and consistency., • Supervise, train, and inspire a team of culinary professionals., • Plan and create menus featuring diverse global cuisines, tailored to a discerning clientele., • Oversee cost controls, ordering, inventory, and scheduling., • Execute high-volume catering with precision and creativity., • Maintain the highest standards of safety, sanitation, and compliance.What We’re Looking For, • Proven operational management experience in a culinary leadership role., • High-volume production catering expertise with a track record of success., • Current ServSafe Certification (or willingness to obtain)., • Broad culinary range and creativity, with the ability to execute multiple global cuisines., • Strong leadership, organizational, and communication skills., • Ability to work independently and manage all aspects of the operation.Why You’ll Love It Here, • Monday–Friday schedule – enjoy your weekends and federal holidays off. Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1472019 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job DescriptionDescription: Position Title: Sous Chef Department: Culinary Services Exempt Status: Hourly / Non-Exempt Rate: $20 - $25 Supervisor: Executive Chef GENERAL SUMMARY: The Sous Chef works closely with the Director of Culinary Creations and Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. · Represent the community in a warm and inviting manner, which creates a positive marketing environment. · Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. · Must be able to adapt to a constant changing environment. · Meets with Executive Chef or Director of Culinary Creations as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of Culinary Services team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. · Other duties will be assigned as needed. Requirements: QUALIFICATIONS: · Ability to speak, read and comprehend the English language. · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Knowledge preparation and line production communication to other line/prep/dish person/management staff · Willingness to be available for any/all emergencies regarding the community. · Familiarity with Microsoft Office Suite products · High school diploma · Culinary degree preferred. · Minimum of three years restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands and walks frequently · Handles food frequently · Recognition/vision and mental processing · Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. · Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. · Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. · Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. · Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity. The Variel of Woodland Hills is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, religion, national origin, age (40 and over), disability, military status, genetic information, or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state, and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. We review all applications and strive to hire the candidates who are the most qualified to perform the essential functions of the position with or without reasonable accommodations.

Job Description Position Overview: Supervise, coordinate, and participate in the activities of cooks and other workers engaged in preparing and cooking foodstuffs. Exercise command of the actual production and the minute-by-minute supervision and scheduling of the kitchen staff. Primary objectives include compliance with customer specifications, completion of production in order to meet established ready times, workplace safety, and department hygiene. Participates in other activities as assigned by the Executive Chef, including but not limited to meal tasting, presentations, and hygiene audits. Primary Responsibilities: • Supervise and coordinate activities of kitchen workers to prepare and cook foods according to customer’s menu specifications;, • Establish and integrate department production plan to meet ready times, volume, quality, food safety criteria, i.e. conformity with standards sets by customers, HACCP, FDA, USDA, and other governing agencies;, • Proactively identify potential problems, diagnose causes, and determine preventive/corrective actions;Coordinate the requisition process between the hot foods department and the internal supplier (Store Room);, • Oversee proper completion of associated documentation, i.e. station production reports, chiller logs, product rotation and dating, and other reports as may be required;, • Participates and/or leads the activities of the “Chef’s Table” and monitor’s associated record keeping;, • Takes an active role in menu presentations and cycle changes. Maintains open lines of communication within the department to successfully carry out seamless transitions and exceed customer expectations;, • Enforces and promotes control of company resources [food, materials, energy] through waste prevention planning and resource management activities;, • Continuously promotes workplace safety, trains and enforces all safety rules and regulations, leads by example, and demonstrates concern for employee well-being;, • Oversees departmental sanitation and hygiene and coordinates the monitoring of cleaning schedules and inspections with the Hygiene and Safety Manager. Fully supports staff training and ensures the availability of workers for such training;, • Plans, organizes, and executes training of department staff to meet continuous process improvement objectives; and, • Completes various administrative duties including but not limited to data entry into Paylocity, scheduling, standard daily paperwork (safety checklist, blast chiller log, temperature check, wastage log review, monthly inventory), monthly production planning for menu change ( production sheet, training, requisition, manpower planning), weekly scheduling, and covering for the Executive Chef when he is not available; and 1. Will be responsible for the general day to day running of the Chinese kitchen, which will include: • General cleaning of production areas before and after use, • The cleaning of equipment, • Ensuring those accidents are reported, • Reporting faults and failures of equipment and premise 2. Assist the Executive Chef in menu development for Chinese cuisine , will be responsible for writing recipe and batch recipe in Mandarin for staff , will assist Executive chef for presentation, 3. Food cooking and preparation (teach employees the importance of consistency in preparation and presentation, thorough knowledge of food handling and preparation techniques; observe methods of food preparation to ensure food was prepared in prescribed manner, 4. Ensuring the catering operation is run in accordance with all health and safety legislation, will assist HACCP manager for training staff, 5. To carry out of the completion of all standard daily paperwork ( wastage sheets, temperature log , marinated log …), 6. Ensure the correct storage and rotation of stock, 7. Receive and examine food stuffs and supplies to ensure that quality and quantity met established standards and specifications, 8. Responsible for requisition and inventory ( instruct staff to properly fill out production sheet ), 9. report to Executive chef responsible for Asian cuisine schedule , manpower control, 10. Other duties as assigned by Executive Chef

Job Description Chef Job Summary We are looking for an innovative and experienced chef to join our company. You’ll be responsible for preparing, cooking, and presenting food to teens 12 to 17 years old in our residential program. You will need to be creative, develop new dishes, determine specials of the day, and put together a menu that feels fresh and exciting for our clients. Chef Job Duties and Responsibilities · Coordinating the work responsibilities of the kitchen · Preparing cold foods · Frying, grilling, and sautéing foods · Keeping stations cleaned and organized · Following and creating recipes · Maintaining excellent hygiene · Lifting heavy pots and kitchen equipment Chef Requirements and Qualifications · At least a year’s worth of experience working in kitchen and restaurant settings. · Willingness to work hard and operate in a team structure · Associate’s degree or culinary degree · Knowledge of how to use a wide variety of kitchen equipment · Refined palate · Great culinary imagination · At least a year of mentoring, tutoring, or teaching adolescents Company DescriptionAdolescent Growth Inc. is a healthcare holding company based in Pasadena. It is one of the nation’s leading mental health-focused healthcare providers, dedicated to offering wellness services to adolescents aged 12 to 17 and adults. Adolescent Growth provides mental health services for conditions such as depression, bipolar disorder, and others. Adolescent Growth is devoted to supporting its local communities by partnering with organizations that promote health literacy and ongoing mental health support.Adolescent Growth Inc. is a healthcare holding company based in Pasadena. It is one of the nation’s leading mental health-focused healthcare providers, dedicated to offering wellness services to adolescents aged 12 to 17 and adults. Adolescent Growth provides mental health services for conditions such as depression, bipolar disorder, and others. Adolescent Growth is devoted to supporting its local communities by partnering with organizations that promote health literacy and ongoing mental health support.

Job Description We are seeking a Chef de Cuisine to join our team! Position available now Responsibilities: • Cooking on the line, • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, and knowledge of French techniques, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities • 2 weeks of paid vacation every year (September) Company DescriptionFrench bistro, authentic French cuisineFrench bistro, authentic French cuisine