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The Executive Sous Chef, Gotham Club, at Oracle Park is a key leadership position responsible for overseeing hourly culinary staff and supervisors within an exclusive, high-profile private club environment. This role demands an elevated sense of culinary artistry, attention to detail, and an unwavering commitment to exceptional quality and service. The Executive Sous Chef is responsible for developing and executing an innovative, world-class culinary experience. This position oversees all aspects of kitchen operations, from menu conception through final presentation. The Executive Sous Chef applies advanced culinary techniques, seasonal and locally inspired ingredients, and refined presentation standards to deliver an exceptional dining experience that aligns with the Gotham Club?s members and leaders? expectations. In partnership with the Executive Chef and General Manager, this leader will uphold the club?s culinary vision and maintain an environment of professionalism, creativity, and excellence. COMPENSATION: The salary range for this position is $100,000 to $115,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ______. ? ? ?There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. • Culinary degree or equivalent hands-on experience required., • 10+ years of progressive culinary leadership experience in high-volume venues; sports, arenas, convention center, casino or hotel banquet background strongly preferred., • Experience working in or managing a union kitchen environment is required., • Excellent interpersonal and conflict-resolution skills; must be able to navigate union dynamics effectively., • Proficient in large-scale production, premium service, and catering operations., • Strong knowledge of food safety and sanitation guidelines (ServSafe certification preferred)., • Flexible schedule including nights, weekends, and holidays, • Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

About Crenn Dining Group At Crenn, we are guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that challenge convention with a planet first mindset. Seeking to keep these values at the forefront of everything we do, we are committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics. Qualities required: • Restaurant FOH 2-5 years, • Managerial and leadership skills., • High Energy., • Understanding of Luxury hospitality, • Warm and welcoming to both staff and guests, • Must have exceptional skills in guest services as well as staff leadership, • High functioning with an ability to multitask, • Must have an exceptional knowledge of food and service., • Operational skills in Microsoft Excel, Word, as well as accounting and cost-management, • Knowledge of Toast, Tock, CRM Programming, • Strong decision-making capabilities, • High communication, collaboration, and delegation skills, • High functioning command of the English language, as well as basic knowledge of relevant languages in the field of wine., • Proven ability to develop and maintain financial plans, • Ability to motivate and lead people, and hold employees accountable, • Strong working knowledge of operational procedures, • Candidates with the ability to travel or relocate to other areas of the USA strongly considered. MAIN RESPONSIBILITIES Taking an active role in training, coaching and assisting the sommelier, host, receptionist, and service assistant. Responsible for the overall management of the dining room, including inventory, preventative maintenance, and forecasting needs for supplies and repairs. • Act as liaison between front-line employees and the kitchen, • Leading the FOH service team to ensure service standards are maintained., • Ensure guest and employee satisfaction are always at the highest level., • Follow the steps of service and ensure the concept and philosophy are clear to all employees and guests, • Oversee day-to-day operations, assigning weekly performance goals and assuring their completion, while accomplishing your own goals, • Recruit, onboard, and train high-performing employees to achieve sales, profitability, market share, and business plan objectives, • Maintain project timelines to ensure tasks are accomplished on time, • Develop, implement, and maintain budgetary and resource allocation plans, • Assist with all styles of Service in the restaurant, • Delegate responsibilities to the best employees to perform them while enforcing all policies, procedures, standards, specifications, guidelines, training programs, and cultural values, • Resolve internal staff conflicts efficiently and to the mutual benefit of those involved SERVICE • Assist in researching guests prior to the dinner service (via Google, LinkedIn, Facebook, Instagram), • Double check reservations and make sure the host assigned tables., • Print the reservation report and guests’ tickets for the service meeting., • Assist the reservationist on email, phone call and any request if needed., • Maintaining standards and steps of service according to the Service Manual., • Ensure the restaurant cleanliness and organization tasks are being completed by FOH staff., • Maintain ambiance by controlling lighting, background music and quality and placement of linen service, glassware, dinnerware, and utensils., • Assist and report any guest complaints, • Update food, beverage and service training plan for staff, including study materials, quizzes, • Assist with inventory/ ordering of supplies (menu collateral, POS paper products, business cards, etc.), • Attend food and beverage training classes in order to coach other managers on training techniques, • Assist all areas of FOH with opening and closing duties, giving direction, coaching and leadership, • Maintain thorough knowledge of all service standards, food descriptions, Crenn philosophy, equipment, teas, coffees, and all non-alcoholic beverages., • Meet with the kitchen team daily to discuss changes in the menu., • Be present on the floor during service, as well as providing the service of the wine choices of guests., • Encourage and mentor FOH staff to enrich and strengthen their skills and knowledge in the company’s wine selections as well as the company’s wine philosophy., • Assist every member of the FOH staff in all service facets., • Be a liaison between the FOH and the Chef, communicating any information pertinent to the guest experience regarding restrictions, preferences, special needs, etc. MANAGEMENT • Develop strategic plans for optimized productivity, • Review and improve organizational effectiveness by developing processes, overseeing employees, establishing a highly motivated work environment, and creating innovative approaches for improvement, • Uphold standards of excellence, • Seek out opportunities for expansion and growth by developing new business relationships, • Provide guidance and feedback to help others strengthen specific knowledge/skill areas, • Conducting 6 month and 1-year reviews of all FOH employees, • Maintain healthy and friendly relationships with all our providers., • Ensuring proper training of new hires, and maintaining good customer and public relations within the community., • Communicate any pre-training to new employees, giving them access to training materials and expectations., • Participate and assist in conducting the beverage inventory. MENU OVERSIGHT • Consult with Chef de cuisine regarding menu change, verbiage, • Uphold menu cleanliness and maintenance when damaged., • Keep up to date menu descriptions and training., • Provide menu description for all dishes, • Ensure that all allergy modifications are made available daily for all dishes., • Familiarize and assist with updating wine lists and wine pairing takeaways. MEETINGS / COMMUNICATION • Attend daily meetings and discuss menu, guest information, service issues., • Respond to Communication within 72 hours of original date of inquiry, • Attend manager meetings, prepared with talking points, maintenance issues, and other concerns in a respectful and professional manner. LABOR / PAYROLL • Review FOH labor schedules., • Ensure that all labor numbers fit into the budget for Atelier and the sustained growth and prosperity of the restaurant long term., • Checking daily to ensure that all employees have proper clock in, clock out, and breaks., • Assist during closing shifts to fill out tip calculator. HEALTH AND SANITATION • Train staff on the basic safety procedure for the DOH in California, • Assigning tasks to the front of the house staff to maintain regular cleaning procedures., • Ensure proper sanitation and personal hygiene are maintained. HUMAN RESOURCES • Provide feedback in regard to employee performance., • Perform employee evaluations and provide a succession and training program., • Direct team members in accurate time keeping and time clock practices and policies., • Ensure culture and core value of the company are translated to all employees. EXPECTED BEHAVIORS: • Reflect in the Atelier Crenn mission statement. Always show a positive attitude and energy in front of the team., • Represent Atelier Crenn professionally through your personal appearance, communication, and respect for others and follow through. ‘, • Strive to exceed all standards., • Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction., • Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention., • Demonstrate a good attitude by working collaboratively with colleagues to identify positive solutions to problems or issues. Be open and receptive to necessary changes in priorities., • Take responsibility for maintaining a clean, neat, and orderly work environment., • Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safely., • Welcome suggestions and new ideas as an opportunity to learn, grow and improve services., • Anticipate and respond to guests' needs in a respectful and timely manner., • Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future., • A determined commitment to the service standards for all positions in the front of the house., • The ability to remember names and faces of regular guests — and greet them by name., • The flexibility to provide a high level of service to all guests., • The ability to direct staff through modeling performance on the floor., • An extensive knowledge of wine and how to pair appropriately with each course., • The knowledge of the menu and its nuances that can help guests with restrictive diets, • The passive ego that allows a guest to vent without escalating the situation but rather, solving the problem to the guest’s enjoyment., • The ability to empathize with staff members and help them develop to their next level., • Ownership mentality — viewing the restaurant with the same goals as the owner/operators., • The ability to foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance

About Crenn Dining Group At Crenn, we are guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that challenge convention with a planet first mindset. Seeking to keep these values at the forefront of everything we do, we are committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics. About Bar Crenn Bar Crenn, opened by Chef Dominique Crenn in 2018, has been newly transformed to be modeled after a Japanese listening bar. The intimate and elegant design of the bar is intended to inspire conversation and community. Host to Le Comptoir Crenn (1 Michelin star), where changing menus are cooked live in front of only six guests and are inspired by daily produce and seafood. The dining room at Bar Crenn also offers Lounge seating with light and luxurious small bites, both savory and sweet. The menu lends itself to unique pairings with wine, spirits and cocktails. Full Time Location: Bar Crenn Wage Range: $23- $27 per hour plus tips Reports to: Beverage Director Benefits: Competitive PTO, 401K, Heath/Dental/Vision insurance, Dining Discounts, Wellness/Education/Uniform Benefits, Team Trips to BBF. Main Roles The Server ensures that guests have a pleasant and memorable dining experience. They are the first and last face the guests interact with and will be their “go-to” person throughout their experience. The Server eloquently introduces the concept of the wine bar and philosophy of Crenn, and will educate themselves on the dietary restrictions and celebrations of their guests. The Server also acts as a liaison between the culinary team and server assistants to make sure the ballet of food and service are properly executed. The Server will be an integral part of the overall Crenn team, and may be called upon to help execute service at Atelier Crenn, the sister restaurant of Bar Crenn. Qualities and Skills Required: • Strong food and wine knowledge, • 2-5 years of experience in hospitality or customer service, • 1 or more years of luxury or Michelin experience, • Knowledge of relevant software programs like Toast, Sevenrooms, Tock, • Skilled in time management and multitasking, • Strong and efficient communication skills to efficiently communicate with BOH/FOH, • Drive revenue through salesmanship, • A sociable, open, attentive and positive personality, with the ability to maintain composure, • Demonstrated ability lead a small team, • Prepare dining room, service station and trays according to service standards., • Set up the bar and mise en place for cocktails preparation., • Maintain knowledge of current menu items and beverage offerings., • Ensure high standards of personal presentation and grooming., • Greet and welcome guests in a prompt and courteous manner using names when possible., • Establish rapport with guests to build loyalty and gather constructive feedback for guest satisfaction., • Abide by Michelin standards for service and cleanliness., • Upsell cocktails, wine selections and menu options according to guest preferences., • Enter orders through the POS system and fire courses with correct timing., • Clear and return food and beverage items to the proper area., • Clean and properly mark tables between courses., • Converse with guests using polished and professional language., • Completes daily responsibilities and can adapt to changing priorities., • Work as a team to ensure the restaurant achieves its full potential., • Keep work areas tidy and well organized., • Escalate any guest concerns with the Bar Manager or Wine Director., • Communicate with the kitchen regarding any dietary restrictions, wait times and menu questions., • Take an active role in coaching and developing junior staff., • Apply service techniques consistently and with enthusiasm., • Assist the FOH team in closing the POS terminal and tally cash and credit card settlements., • Attends training sessions and meetings as required. \n\nMore detail about Bar Crenn part of Crenn Dining Group, please visit

POSITION SUMMARY: Position requires individual with strong knowledge of food and beverage inventory weights portions stocking rotation food quality grades and standards. • Train and supervise employees under his/her supervision, • Attend and participate in Food Production meetings as instructed, • Maintains safety sanitation and health code standards, • Determines production schedules and worker-time requirements to ensure timely delivery of services, • Maintains direct communication with kitchen staff and purchasing advising of inventory levels and any missing product, • Reconcile purchase orders to invoices communicate discrepancies to Culinary and/or Purchasing Department, • Monitor the proper rotation and storage of all purchased products according to established safe food handling procedures, • Issues files and maintains all control forms BEOs Production Sheets, • Examine products and supplies to ensure quality and quantity meets SAVOR Food and Beverage established standards and specifications, • Supervises the storing of prepared and fresh products monitor proper storage procedure and temperatures, • Ensures proper receiving procedures such as; date stamping temperature checks and storage of all products according to established safe food handling procedures, • Supervises the staging of all product to be used by culinary, • Ensure efficient and correct product is issued to Culinary Location Managers and Food Service Managers as requisitioned maintaining close communication with those persons to ensure timely receipt of products, • Prepare and control products for delivery and receipt to and from locations as indicated by requisition forms and/or BEOs established through the FSS and Event Master system., • Supervises the receiving and storage of product returned from Catering and Retail food and beverage locations, • Coordinate product to be picked up for donation maintain donation log., • Ensures donated product is logged on proper form communicated to Chefs and Purchasing, • Supervise and prepare daily pre/post event and monthly inventories as requested by Chef and Purchasing Manager including walk-in refrigerators and freezers and F&B storage areas., • Ensure cleanliness of walk-in refrigerators freezers and storage areas according to established safe food handling procedures., • Follow all rules and regulations of Catering by SMG in regards to appearance attendance and conduct., • Perform other related duties as assigned by Executive Chef/Sous Chef/ Purchasing Manager/Supervisor, • This position will work under limited supervision and will require the ability to problem solve and the ability to interact with all levels of staff including management. Hours vary due to function needs. Employee is regularly required to stand and walk for extended periods. Must regularly lift and or move up to 100 pounds. Must be able to withstand loud noise and temperature changes in the environment. QUALIFICATIONS: • Must be at least 18 years of age., • Must have working knowledge of proper food handling and storage, • Ability to use maintain and train others in the use of basic food service and kitchen equipment., • Must have ability to follow directions and effectively perform the work required., • Must know how to operate a 10-key calculator., • Must be able to lift push/pull or carry up to 100 pounds., • Must be able to walk stand and lift for reasonable periods of time., • Strong communication skills and the ability to read write and understand English., • Basic knowledge of PC applications such as Excel and Word CBORD System a plus., • Must have a pleasant personality and neat appearance., • Must be a member in good standing of the local Union. Salary follows a CBA To apply send resume with cover letter to: The Moscone Center San Francisco SAVOR F&B 747 Howard Street San Francisco CA 94103 Telephone: 415.267.6453 Fax: 415.267.6429 E-Mail: Equal Employment Opportunity and Non-Discrimination: SMG Moscone Center - SAVORSan Francisco adheres to providing Equal Employment opportunity and Affirmative Action. I SMG does not discriminate on the basis of race color creed religion national or ethnic origin sex gender age sexual orientation marital status pregnancy disability medical condition or veteran status--in the administration of its employment policies and strongly encourages candidates from underrepresented groups to apply. Promotion from within is encouraged whenever qualified employees of SMG are available. Interested employees are urged to contact Human Resources if qualified for any of the above openings. Employment is contingent upon new employees providing documents verifying U.S. citizenship or for aliens documents verifying legal permission to work in the United States. Final candidates will be required to undergo a background check. Key Skills Endpoint Security,Customer Service,Finance Control,Inventory Management,Adobe Employment Type : Full-Time Experience: years Vacancy: 1

The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi you will be a master of knife skills fundamentals of rolling sushi and food safety. The Sushi Chef IIs responsibilities include preparing traditional Japanese sushi rice chopping slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a Sushi Chef II you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation smooth operations and excellent customer service engaging the customer. Key Competencies: People Skills Expert Culinary Skills Product Knowledge Quality and Food Safety Profit Knowledge and Waste Control Duties and Responsibilities: • Expert in cutting slicing and filleting different types of fish and vegetables, • Adhering to training guide/manual specs creating rolls based upon guidelines provided to each kiosk, • Preparing various types of sushi dishes according to established guidelines on quality portion size presentation and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils instruments and equipment used in sushi preparation before every use, • Creating an expectation for a clean work environment in order to prevent food contamination, • Expert understanding of food waste and costs and how it impacts the goals of the kiosk, • inspecting the quality of fruits vegetables and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Qualifications : • Minimum of two years in the food service industry; sushi rolling experience required, • Ability to read write and communicate in English, • Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish, • Valid food handlers license with sound knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgment, • Encompass the company mission and core values, • Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information : Hana Group North America is an Equal Opportunity Employer Salary: $19.00-$21.00 USD hourly Remote Work : No Employment Type : Full-time Key Skills Close Protection,Attorney,Fire And Gas,Light Vehicle Driving,ACCA,Broadcast Experience: years Vacancy: 1

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. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in 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. We use eVerify to confirm U.S. Employment eligibility.

Job Description Catering Banquet Cook Join Wedgewood Weddings as a part-Time Banquet Cook – Weddings and Events Are you ready to create unforgettable culinary experiences at beautiful weddings and memorable events? Wedgewood Weddings is seeking a talented and driven part-time Banquet Cook to join our team. In this role, you will play a vital part in making each event unique and cherished by our clients and guests. Your exceptional culinary skills, strong work ethic, and engaging personality will ensure every guest has a memorable dining experience. Your Role: * Culinary Excellence: Support the chef in all culinary operations, from purchasing and receiving to preparation and full event execution. Maintain the highest standards of food quality and presentation. * Sanitation Superstar: Uphold the strictest standards of cleanliness and food safety throughout the kitchen and event spaces. * Guest Satisfaction: Ensure every dish meets Wedgewood Weddings' quality standards and delights our guests with its flavors and creativity. * Team Player: Work collaboratively with the culinary team to create a seamless, synchronized event experience. Responsibilities: * Assist the chef in executing banquets according to Banquet Event Order details and Wedgewood's established standards. * Maintain a clean and organized kitchen by following comprehensive cleaning procedures throughout the day and participating in weekly, monthly, quarterly, and annual deep cleaning. * Receive deliveries from approved suppliers, carefully inspecting all items to ensure freshness, quality, and compliance with company standards. * Stock all food items according to strict food safety protocols and FIFO (First In, First Out) procedures, ensuring proper labeling and rotation. What We're Looking For * Experience: Proven track record in banquet, catering, or high-volume restaurant settings. * Safety First: Expertise in implementing and upholding safety and sanitation best practices. * Food Handling Knowledge: Thorough understanding of proper food handling, preparation, and presentation techniques. * Can-Do Attitude: Willingness to take on any task necessary to ensure the success of each event. * Efficiency Under Pressure: Ability to perform at a high level in a fast-paced, dynamic environment. Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special. Why choose us: * You’ll love the competitive pay; favorable bonus plan; PTO; paid holidays; sick leave; medical, dental, vision, accident and life insurance; a company funded health reimbursement account; or our 401(k) with company match. * Growth-oriented culture – thrive in our dynamic "have fun" environment, with 80% of General Manager and Regional Manager positions filled through internal promotions. * Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. Are you ready to join our team and revolutionize the wedding industry? Come grow with us and make every day a celebration! The important extras: • As is typical in the hospitality industry, this position requires regular availability to work evening, weekend, and holiday shifts, as well as shifts of more than 8 hours and workweeks of more than 40 hours., • Wedgewood Weddings provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off Supervisory Responsibilities: Supervises event & catering staff on-site. Ensures that members of the event & catering staff interact with guests in a courteous and professional manner. Duties/Responsibilities: Orchestrate and oversee events. Time management and an ability to work quickly are essential Consults with clients to plan and determine event operational requirements Collaborates with Catering chef regarding special items to be served. Be the primary point of contact for our clients, providing consistent communication, listen to their needs, and be well versed in our offerings to ensure an exceptional event experience. Partakes in walk-throughs and client meetings. Addresses concerns about menu items, venues and staffing; suggest rental and decor. Pre-Event: Develop event sheets; plan menu selections in collaboration with our chefs; create floor plans; source and price rental orders; coordinate with venue partners and conduct site visits; allocate event labor in collaboration with our staffing manager; and create packing lists in collaboration with our warehouse team. At the Event: Collaborates with Lead-Steward regarding equipment, event set-up, roll-out and conclusion. Sets up and arranges tables and chairs, serving stations, lines, tableware, serve ware, and silver ware. Ensures the venue is clean and that food is handled in a sanitary manner and beverage standards are met consistently.. Concludes event in proper and concise manner, including return of all company equipment. Maintains accurate records of staffing and labor for catering services. Provides onsite coordination and actively communicate with the client, vendors, and venue; ensure the event is set up as agreed with the client; communicate with the event captain to ensure the event staff are appropriately allocated and food and beverage are appropriately served and in accordance with the event timeline; all guests and staff are safe and following venue regulations; and direct the break down and load out at the conclusion of the event. Post-Event: Follow-up with the client, vendors, and venues to gain additional insight about the event; evaluate and determine what went well and areas of improvement; inventory and organize; submit receipts and prepare any additional accounting for weekly recap meetings. Engage with and cultivate strong relationships with our clients, our vendors, and our internal teams Addresses problems or complaints concerning food or services provided. Performs other related duties as required. Assist the Sales & Design Team with any ad-hoc projects that may arise. Required Skills/Abilities: Excellent organizational skills and attention to detail. Excellent communication and interpersonal skills. Extensive knowledge of event planning and catering requirements. Ability to work with clients to determine and anticipate needs of the event. Excellent managerial and supervisory skills. Ability to work at a fast pace. Extensive knowledge of food hygiene. Education and Experience: A minimum of 3 years of client-facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position. High school degree required, Bachelors degree in Hotel Management, Food Management, or related field preferred. Physical Requirements: Prolonged periods of standing. Must be able to lift 15 pounds at a time. Ability to remain calm under pressure and deal with unexpected situations. Who are you: Passionate about hospitality and client service Highly organized and detail-oriented Flexible and adaptable in a fast-paced, fluid environment Motivated, pro-active, and hands on to ensure a successful event Have excellent verbal, written, and listening skills Have a strong reputation for accountability and reliability Possess effective decision-making and problem resolution skills Willing and able to work on weekends, holidays as well as diverse segments throughout the day at venues across the Bay Area, dependent on the event schedule Hardworking and humble with a positive attitude Working knowledge of Excel, Word, Outlook and Visio (beneficiary) What you bring: A minimum of 3 years of client-facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position. Serve-Safe Manager & RBS (Responsible Beverage Service) Certified BA/BS Hospitality Management, Hotel Management or Tourism (preferred) Covid vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. Valid drivers license and reliable transportation to and from events venues locations, company offices and warehouse. Additional Information: Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Job Description About Us: Proudly serving our San Francisco Bay Area communities since 1986, Mollie Stone’s Markets is a local, family-owned grocery store chain. With over 38 years of exemplary performance, Mollie Stone’s Markets continues to make a difference in people’s lives through food. We succeed in the industry by ensuring we deliver a large variety of exciting and quality products in an attractive and positive environment. Our roots remain in healthy, natural and specialty foods. Mollie Stone’s Buyers work closely with local producers around the greater Bay Area to bring high quality products to every aisle. Our goal is to surprise and delight our customers. We pride ourselves on being an employer of choice, and we are proud to offer competitive wages, paid time off, physical and mental health benefits, 401(k) or pension plan, as well as career training programs through our professional partnerships. As a local, family owned and operated business, we are grateful to our customers as they support our vision, which allows us to care for our employees by making a difference in their lives. About the Role: Mollie Stone's Markets seeks a responsible person for our Chef position for our stores located at our Sausalito location. This individual must have a passion for customer service, food, and a desire to provide a tailored experience for all customers. Essential Functions: • Responsible for the daily production of high quality food products for our deli and catering services., • Develop recipes and create unique dishes using seasonal ingredients., • Merchandise prepared foods in cases, hot tables, and other food stations., • Provide exceptional customer service., • Communicate effectively and demonstrate strong leadership skills., • Work closely with the Deli Manager to meet financial goals., • At least 2-3 years previous experience as a chef in a restaurant or hotel with proven catering experience., • Ability to follow recipe specifications in compliance with safety and sanitation requirements., • Serv-Safe certified is a plus., • Passionate about food and fresh ingredients., • Ability to provide exceptional customer service., • Excellent communication and leadership abilities., • Available to work a flexible schedule including evenings, weekends, and some holidays., • Ability to manage confidentiality with integrity., • Effective written and oral communication with strong attention to detail., • Exceptional organization with strong ability to prioritize competing interests., • Experience in a similar role within a grocery store or market setting. 2-7 employees Competencies: • Strong leadership and team-building skills., • Ability to multitask and manage time effectively., • Must be able to regularly lift at least 50 lbs., • Standing: Up to 8 hours per day., • Walking: Up to 6 hours per day. Minimum About the compensation and benefits: $26.75-$30/hour Competitive compensation commensurate with experience. Comprehensive benefits including medical, dental, vision, employee discount, and more. The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor. Mollie Stones is an Equal Opportunity Employer Powered by JazzHR CPabQ8pg5L

Job Description About Us: Proudly serving our San Francisco Bay Area communities since 1986, Mollie Stone’s Markets is a local, family-owned grocery store chain. With over 38 years of exemplary performance, Mollie Stone’s Markets continues to make a difference in people’s lives through food. We succeed in the industry by ensuring we deliver a large variety of exciting and quality products in an attractive and positive environment. Our roots remain in healthy, natural and specialty foods. Mollie Stone’s Buyers work closely with local producers around the greater Bay Area to bring high quality products to every aisle. Our goal is to surprise and delight our customers. We pride ourselves on being an employer of choice, and we are proud to offer competitive wages, paid time off, physical and mental health benefits, 401(k) or pension plan, as well as career training programs through our professional partnerships. As a local, family owned and operated business, we are grateful to our customers as they support our vision, which allows us to care for our employees by making a difference in their lives. About the Role: Mollie Stone’s Markets is looking for a Full Time Assistant Deli Manager at our San Francisco - Tower location. The perfect candidate will be customer service driven and be flexible working various tasks from day to day. Essential Functions: • Assist and support the Deli manager with all departmental functions., • Assist in the interviewing, training, development. Establish and maintain a positive work environment., • Follow department procedures to maintain supplies., • Know product availability, preparation, storage and nutritional aspects., • Ensure Chef/Cook are following up to date and accurate recipes., • Manage inventory and pricing, including signage, to achieve required margin and labor targets. Oversee sampling of department products to the customers., • Supervise and maintain special order system., • Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices., • Operate and sanitize all equipment in a safe and proper manner., • Ability to give excellent and consistent customer service. Minimum Qualifications: • Previous kitchen, culinary, deli, restaurant, kitchen management, cooking or customer service experience., • Good communicator and motivator; able to work well with others and convey enthusiasm., • Must be self-motivated and solution-oriented., • Can train and inspire a diverse group of Team Members to excellence in all aspects of the department., • Excellent verbal and written communication skills., • Knowledge of and appreciation for natural foods., • Available for flexible scheduling to meet the needs of the department including morning, evenings, and weekends., • Local candidates only. Physical Requirements: • Must be able to regularly lift at least 50 lbs., • Standing: Up to 8 hours per day., • Walking: Up to 8 hours per day., • Reaching: Up to 4 hours per day. About the Benefits: • This is a union position with competitive pay., • Comprehensive Medical Insurance, • Dental and Vision Insurance, • Life Insurance, • Employee Assistance Program, • Pension Program, • Commuter Benefits, • Entertainment Discounts, • 20% Employee Discount on Mollie Stone’s Purchases $22.35 - $24.25/hour depending on industry experience. Why should you apply? • You want to enjoy what you do., • You know what it takes to provide outstanding customer service., • You would like to join a local, family owned company who values you., • You get to enjoy and rely on great benefits and perks for you and your family., • You’ll have opportunity to learn, grow and advance in your career. Please note this job description is not designed to cover or contain comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time. Mollie Stone’s Markets is an Equal Opportunity Employer. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Powered by JazzHR NOGKoIQjZi

Job DescriptionSalary: $75,000 to $80,000 Position Title: BSAFE Family Case Coordinator FLSA: Exempt, Full Time Salary Range: $75k to $80k annually with full benefits Schedule: 40 hours/week, Monday - Friday, some nights and weekends Location: 100% In-Person, on-site in San Francisco, CA Start Date: January 15, 2026 Mission: Booker T. Washington Community Service Center (BTWCSC) is one of the Bay Areas oldest Black-led and serving nonprofit organizations with a century of service to San Francisco. A beacon of Black joy and self-determination, we have nurtured over five generations of Black San Franciscans. We stand embedded as an anchor institution, fostering intergenerational bonds and working in solidarity with allied communities to reform and reimagine a more inclusive San Francisco. We prioritize serving the Black community and welcome all from cultures and ages 0-99 who walk through our door. We are one of the few urban spaces where anyone in the community can access comprehensive services, from a hot meal to childcare to academic support to senior services. Summary: The BTWCSC (Black Safety Access Freedom and Equity) BSAFE Program purpose is to improve the holistic health and wellbeing of Black households by increasing access to health and social services, supporting spiritual and cultural activities that promote community building, strengthening social networks of support, and providing opportunities for healing as well as creating opportunities for early identification and interventions for families struggling to overcome trauma, depression, addiction, housing instability and other mental health problems. The (BSAFE) Family Case Coordinator will be under the direct supervision of the BSAFE Program Manager. The Family Case Coordinator provides comprehensive intensive Case management for children, adolescents, and families with young children to improve their quality of life and maintain the highest possible ability to thrive in community. This role assists families in defining their short- and long-term goals and needs, exploring service options, providing wraparound and emergency assistance, and linking clients with the appropriate services and resources to promote their holistic wellbeing and stabilization. Responsibilities include but are not limited to intensive Case management, data entry, home and site visits, Case coordination, service linkages and approvals, and assistance with bill payments, housing navigation, and advocacy. Essential Duties: • Responsible for initiating and managing consistent client caseload., • Establish and maintain warm authentic and professional rapport with clients., • Assists families in accessing community resources and networks of support, through various types of service connection such as basic/comprehensive information and referrals, family advocacy, and case management services., • Provide holistic and comprehensive Case management services to all clients, including intake, assessment, benefit assessment, goal setting, long-term Case plan development, weekly Case plan development, progress monitoring, individual money management, tenant education, advocacy, and/or referrals., • Schedule and conduct in-person client intakes/assessments, ensuring confidentiality, compliance, and accurate and secure data collection., • Collaborate with respective clients to craft tailored service management plans with a strengths-based approach that centers the self-determination, choice, and long-term stabilization of the client; work with clients to establish wellness goals and the specific actions to achieve them., • Work with fellow case coordinators and staff to coordinate and secure client access to community resources, and wraparound and/or emergency support. Examples of supports and resources include, but are not limited to: locating and securing housing, food, clothing, school programs, vocational opportunities, social benefit programs, medical and wellness services, educational opportunities, relevant mental health services, and treatment programs., • Work with BSAFE Associate Director (LCSW), and Program Manager to perform service linkages, and/or referrals to appropriate resources and services from vetted organizations and agencies., • Coordinate and monitor service management plans, including client follow-up, Case plan progress, timeline, outcome evaluation, and exit survey., • Accurately document all client encounters and contacts made with and on behalf of respective clients in alignment with standard operational procedure., • Organize and maintain comprehensive client files, which may include documents held for safekeeping on behalf of the client., • Identify and provide emergency crisis services as necessary, making immediate assessments and responding accordingly with crisis intervention methods and techniques; coordinates other services as appropriate., • Document and maintain applicable statistics regarding programs and client services., • Meet with clients weekly or bi-weekly for up to 12 months. For the first six months of a clients participation in the program, at least 80% of follow-up meetings should be held in person rather than over the phone., • Input accurate and complete data for all client contacts into the agency database(s)., • Participate in biweekly and/or monthly Case coordination meetings with staff, practitioners and providers to ensure a collaborative and seamless delivery of services., • Support program outreach and engagement efforts and other critical program operations., • Performs other job-related duties as assigned. Qualifications and Skills Required: • College Bachelors Degree OR High School Degree with at least 3 years of experience directly related to the duties and responsibilities specified, • At least 3 years of demonstrated experience in Case coordination and/or case management, serving underserved communities or color and providing emergency time-sensitive support services., • Lived experience with Black/African-American communities, communities of color, and/or navigating housing insecurity and/or the justice system preferred., • Ability to communicate effectively and professionally with staff, clients, volunteers, community stakeholders, funders and government agencies., • Demonstrated professionalism, socioemotional tact and integrity., • Ability to plan, be flexible, work with a team, and develop and create on-site activities and services., • Demonstrated commitment to accountability, measuring outcomes, and a results-oriented culture., • Strong written and verbal communication and interpersonal skills., • Ability to handle and prioritize multiple tasks while maintaining attention to, • Ability to work with diversity and challenge, possessing sound judgement and a positive attitude., • Google Suite, MS Excel and software proficiency required Certification, Licensure, Training: Applicants must complete all requirements below: • Current CA Drivers License, current auto insurance, and a clean driving record., • Current CPR & First Aid Certificate (every two years after that), • Current Immunizations (TB) (every two years after that), • Clearance Child Mandated Reporting Professional Expectations: In addition to responsibilities, candidates will exhibit and represent behaviors consistent with the expectations within the BTWCSC competency guidelines listed below: • Ability to maintain discretion and confidentiality and handle sensitive information., • Demonstrates a desire to serve others and fulfill community needs for vulnerable populations, • Works effectively with people of different backgrounds, abilities, opinions, and perceptions., • Builds rapport and relates well to others., • Makes sound judgments and transfers learning from one situation to another. Exercise mature judgment and good decision-making., • Embraces new approaches and discovers ideas to create a better member experience., • Strives to meet or exceed goals and deliver a high-value experience for members., • Pursues self-development that enhances job performance., • Demonstrates an openness to change and seeks opportunities in the change process., • Does not indulge in illicit drugs or alcoholic beverages before or during work hours. Physical Requirements: Must be able to move 35 pounds safely. Must be able to remain in a stationary position during shift. Physical requirements are also typical of those needed in an office environment. Schedule: Monday - Friday, 9:00 am to 6:00 pm, occasional nights and weekends. (Additional hours may be required for program activities include but are not limited to, BTWCSC staff events, evening and late-night duty, and staff meetings; a calendar will be provided.) Benefits and Compensation: BTWCSC offers a competitive compensation package with paid time off and holidays, generous health and retirement benefits, and a salary commensurate with experience. This position is full time and exempt with an annual salary range of $75k to $80k plus a full benefits package, including: • 100% employer covered excellent health, dental, and vision benefits, • Paid time off, including 15 days paid vacation, plus holidays and Center breaks/closures, • Workers compensation;, • Employee assistance program;, • Monthly wellness benefit after 90 days;, • Access to daily chef cooked meals and snacks;, • Commuter benefits;, • Life and disability insurance, • 401(k) with employer contribution, • Professional development opportunities, including conferences, seminars, webinars, and trainings BTWCSC is an Equal Opportunity Employer, committed to hiring a diverse workforce. All openings will be filled based on qualifications without regard to race, color, sex, sexual orientation, gender identity, national origin, marital status, veteran status, disability, age, religion or any other classification protected by law. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. To Apply: • People of color and candidates with lived experience are strongly encouraged to apply., • Please submit the following:, • Cover letter detailing your fit and qualifications for the position, • Copy of certifications, • Resume or CV, • Minimum of 2-3 references including at least one recent supervisors, • Application submission screening will be completed on a rolling basis

Job Description PABU Izakaya is a culinary delight created by the late Chef Ken Tominaga, of the famed Hana Japanese restaurant, and Chef Michael Mina. This unique take on the classic Japanese izakaya brings forth a modern take on traditional izakaya-style dining and continues to be a destination for world-class sashimi, sushi, and grilled meats from the robata with an expansive sake list and seasonal cocktail menu. PABU Izakaya features the finest locally and globally sourced jet-fresh seafood flown in daily from Japan’s famed Toyosu Market accented by its signature selection of A5 Japanese Wagyu. PABU Izakaya's allure derives from its old-world Japanese charm infused with urban sophistication. About the Role: As the Assistant General Manager at PABU Izakaya, you will provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance. What we offer: • Competitive salary and great benefits including medical, dental and vision coverage for eligible employees, • Bonus programs, • Cell phone reimbursement, • Pre-tax commuter benefits, • Delicious daily family meal, • Up to 50% meal discount at Mina Group restaurants, • Flexible schedules, • Fun, dynamic, and innovative atmosphere A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, providing insight and guidance to every member of the team, working closely with the general manger and corporate operations teams to further the success of the restaurant. You have expertise in service, guest recovery, inventory management, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 2-star Michelin establishment What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food and service education, • Ability to work clean, organized, and lead a team, • Professional Attributes, • Advanced knowledge of Food and Wine. Level 1 Somm certification a big+, • Knowledge of financial reporting and ability to analyze data, • Have a strong eye towards development both personal and for your team, • Desire to teach and mentor both your staff and interns, • Basic Qualifications, • 4 years’ experience in a fine dining high volume restaurant, with at least 1 years in a leadership role, • Basic knowledge of Japanese products and sushi, especially Sake and Japanese Whiskey, • Hospitality degree preferred, • Knowledge of safety and hygiene protocols, • Working knowledge of HR practices and labor laws, • Ability to frequently lift up to 40 pounds, • Have the stamina to work in excess of 40 hours per week Salary Range: $75,000.00 to $90,000.00/yr. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job Description Position Summary: 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, • 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.

Job Description OVERVIEW: The Cook is responsible for preparing food for our program participants. Typical job duties include cleaning and organizing, preparing food using menus and nutritional guidelines, creating new recipes, and developing menus. Must know how to cook Chinese cuisines DUTIES AND RESPONSIBILITIES: • Participate in food preparation, meal production, service, and clean-up, • Implement planned menus on assigned shifts, • Set up workstations with needed ingredients and equipment, • Maintain a sanitized and orderly environment in the kitchen and food service area, • Prepare ingredients to use in cooking, • Monitor food item quality at all stages of the cooking process, • Comply with nutrition and sanitation regulations and safety standards, • Ensure all food and items are stored correctly, • Maintain a positive and professional approach with coworkers, participants, and all guests., • Responsible for California Adult Food Program record keeping such as attendance and meal production sheets, • Assist in special meal production for activities/programs, • Answer, report to, and follow instructions from Food Service Manager, Sous Chef, and/or Executive Director, • Experience in an institutional cooking setting, or similar (preferred), • Experience with culinary industry best practices, • Knowledge of various cooking procedures and methods, • Experience using various types of knives and cutting tools, cookware, ingredients, procedures, and equipment, • Possess a valid California Food Handler's Card or ServSafe® Certificate (or can acquire within 30 days of employment – company provided)., • Physical ability to perform assigned duties, verified by a medical professional (within seven days of employment), • Knowledge of various cooking procedures and methods, • Modern Office Equipment and Relevant Software Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests if the accommodation needed is reasonable and no undue hardship would result. Acknowledgment of Religious Purposes of The Salvation Army: Please note that The Salvation Army has a religious purpose and status as a church. We ask our employees that they do nothing to their relationship with The Salvation Army to undermine its religious mission. Employees must agree and understand that their services are a necessary part of The Army’s religious purposes and their work-related conduct must not conflict with, interfere with, or undermine such religious programs or The Army’s religious purposes. At-Will: Any employment relationship with this organization is of an “at-will” nature, which means that an Employee may resign at any time and the Employer may discharge an Employee at any time with or without cause. It is further understood that this “at will” employment relationship may not be changed by any written document or by conduct unless such change is specifically acknowledged in writing by an authorized executive of this organization.

Job DescriptionSalary: $75,000 to $80,000 Position Title: BSAFE Care Coordinator FLSA: Exempt, Full Time Salary Range: $75k to $80k annually with full benefits Schedule: 40 hours/week, Monday - Friday, some nights and weekends Location: 100% In-Person, on-site in San Francisco, CA Start Date: January 15, 2026 Mission: Booker T. Washington Community Service Center (BTWCSC) is one of the Bay Areas oldest Black-led and serving nonprofit organizations with a century of service to San Francisco. A beacon of Black joy and self-determination, we have nurtured over five generations of Black San Franciscans. We stand embedded as an anchor institution, fostering intergenerational bonds and working in solidarity with allied communities to reform and reimagine a more inclusive San Francisco. We prioritize serving the Black community and welcome all from cultures and ages 0-99 who walk through our door. We are one of the few urban spaces where anyone in the community can access comprehensive services, from a hot meal to childcare to academic support to senior services. Summary: The BTWCSC (Black Safety Access Freedom and Equity) BSAFE Program purpose is to improve the holistic health and wellbeing of Black households by increasing access to health and social services, supporting spiritual and cultural activities that promote community building, strengthening social networks of support, and providing opportunities for healing as well as creating opportunities for early identification and interventions for clients struggling to overcome trauma, depression, addiction, housing instability and other mental health problems. The (BSAFE) Care Coordinator will be under the direct supervision of the BSAFE Program Manager. The Care Coordinator provides comprehensive intensive Case management for transitional-aged youth (TAY), adults, older adults, and adults with disabilities to improve their quality of life and maintain the highest possible ability to thrive in community. This role assists clients in defining their short- and long-term goals and needs, exploring service options, providing wraparound and emergency assistance, and linking clients with the appropriate services and resources to promote their holistic wellbeing and stabilization. Responsibilities include but are not limited to intensive Case management, data entry, home and site visits, Case coordination, service linkages and approvals, and assistance with bill payments, housing navigation, and advocacy. Essential Duties: • Responsible for initiating and managing consistent client caseload., • Establish and maintain warm authentic and professional rapport with clients., • Assists clients in accessing community resources and networks of support, through various types of service connection such as basic/comprehensive information and referrals, client advocacy, and case management services., • Provide holistic and comprehensive Case management services to all clients, including intake, assessment, benefit assessment, goal setting, long-term Case plan development, weekly Case plan development, progress monitoring, individual money management, tenant education, advocacy, and/or referrals., • Schedule and conduct in-person client intakes/assessments, ensuring confidentiality, compliance, and accurate and secure data collection., • Collaborate with respective clients to craft tailored service management plans with a strengths-based approach that centers the self-determination, choice, and long-term stabilization of the client; work with clients to establish wellness goals and the specific actions to achieve them., • Work with fellow case coordinators and staff to coordinate and secure client access to community resources, and wraparound and/or emergency support. Examples of supports and resources include, but are not limited to: locating and securing housing, food, clothing, school programs, vocational opportunities, social benefit programs, medical and wellness services, educational opportunities, relevant mental health services, and treatment programs., • Work with BSAFE Associate Director (LCSW), and Program Manager to perform service linkages, and/or referrals to appropriate resources and services from vetted organizations and agencies., • Coordinate and monitor service management plans, including client follow-up, Case plan progress, timeline, outcome evaluation, and exit survey., • Accurately document all client encounters and contacts made with and on behalf of respective clients in alignment with standard operational procedure., • Organize and maintain comprehensive client files, which may include documents held for safekeeping on behalf of the client., • Identify and provide emergency crisis services as necessary, making immediate assessments and responding accordingly with crisis intervention methods and techniques; coordinates other services as appropriate., • Document and maintain applicable statistics regarding programs and client services., • Meet with clients weekly or bi-weekly for up to 12 months. For the first six months of a clients participation in the program, at least 80% of follow-up meetings should be held in person rather than over the phone., • Input accurate and complete data for all client contacts into the agency database(s)., • Participate in biweekly and/or monthly Case coordination meetings with staff, practitioners and providers to ensure a collaborative and seamless delivery of services., • Support program outreach and engagement efforts and other critical program operations., • Performs other job-related duties as assigned. Qualifications and Skills Required: • College Bachelors Degree OR High School Degree with at least 3 years of experience directly related to the duties and responsibilities specified, • At least 3 years of demonstrated experience in Case coordination and/or case management, serving underserved communities or color and providing emergency time-sensitive support services., • Lived experience with Black/African-American communities, communities of color, and/or navigating housing insecurity and/or the justice system preferred., • Ability to communicate effectively and professionally with staff, clients, volunteers, community stakeholders, funders and government agencies., • Demonstrated professionalism, socioemotional tact and integrity., • Ability to plan, be flexible, work with a team, and develop and create on-site activities and services., • Demonstrated commitment to accountability, measuring outcomes, and a results-oriented culture., • Strong written and verbal communication and interpersonal skills., • Ability to handle and prioritize multiple tasks while maintaining attention to, • Ability to work with diversity and challenge, possessing sound judgement and a positive attitude., • Google Suite, MS Excel and software proficiency required Certification, Licensure, Training: Applicants must complete all requirements below: • Current CA Drivers License, current auto insurance, and a clean driving record., • Current CPR & First Aid Certificate (every two years after that), • Current Immunizations (TB) (every two years after that), • Clearance Child Mandated Reporting Professional Expectations: In addition to responsibilities, candidates will exhibit and represent behaviors consistent with the expectations within the BTWCSC competency guidelines listed below: • Ability to maintain discretion and confidentiality and handle sensitive information., • Demonstrates a desire to serve others and fulfill community needs for vulnerable populations, • Works effectively with people of different backgrounds, abilities, opinions, and perceptions., • Builds rapport and relates well to others., • Makes sound judgments and transfers learning from one situation to another. Exercise mature judgment and good decision-making., • Embraces new approaches and discovers ideas to create a better member experience., • Strives to meet or exceed goals and deliver a high-value experience for members., • Pursues self-development that enhances job performance., • Demonstrates an openness to change and seeks opportunities in the change process., • Does not indulge in illicit drugs or alcoholic beverages before or during work hours. Physical Requirements: Must be able to move 35 pounds safely. Must be able to remain in a stationary position during shift. Physical requirements are also typical of those needed in an office environment. Schedule: Monday - Friday, 9:00 am to 6:00 pm, occasional nights and weekends. (Additional hours may be required for program activities include but are not limited to, BTWCSC staff events, evening and late-night duty, and staff meetings; a calendar will be provided.) Benefits and Compensation: BTWCSC offers a competitive compensation package with paid time off and holidays, generous health and retirement benefits, and a salary commensurate with experience. This position is full time and exempt with an annual salary range of $75k to $80k plus a full benefits package, including: • 100% employer covered excellent health, dental, and vision benefits, • Paid time off, including 15 days paid vacation, plus holidays and Center breaks/closures, • Workers compensation;, • Employee assistance program;, • Monthly wellness benefit after 90 days;, • Access to daily chef cooked meals and snacks;, • Commuter benefits;, • Life and disability insurance, • 401(k) with employer contribution, • Professional development opportunities, including conferences, seminars, webinars, and trainings BTWCSC is an Equal Opportunity Employer, committed to hiring a diverse workforce. All openings will be filled based on qualifications without regard to race, color, sex, sexual orientation, gender identity, national origin, marital status, veteran status, disability, age, religion or any other classification protected by law. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. To Apply: • People of color and candidates with lived experience are strongly encouraged to apply., • Please submit the following:, • Cover letter detailing your fit and qualifications for the position, • Copy of certifications, • Resume or CV, • Minimum of 2-3 references including at least one recent supervisors, • Application submission screening will be completed on a rolling basis

Job DescriptionJob Title: Clinical Director Location: Hybrid – 4 days a week on-Site, one day WFH Payrate: $135 - 140k About Evolve Treatment Centers: Evolve offers the best in therapy and recovery options for residential and outpatient treatment programs for teens. We help adolescents 12 to 17 years old struggling with mental health, substance abuse, or behavior issues. Evolve offers a one-of-a-kind experience that serves teens and their families from across the country from our California-based treatment centers. We focus on positivity, equipping teens for change, and growing the whole person in a setting that’s comfortable and feels like home. We’re dedicated to clinical excellence, and we know that you’ll bring your unique contribution to healing families in profound ways. Our work here is special, it’s meaningful, and it’s bigger than all of us. That’s why it takes a true community, aligned in purpose, committed to lifting each other up each day. Job Summary: The Clinical Director is an experienced, licensed clinician who oversees the clinical operations of two Evolve residential programs in Walnut Creek and Lafayette. The Clinical Director works alongside the Operations Manager to ensure that all administrative, operations, and compliance needs are being met. All duties listed below apply to both programs that the Clinical Director oversees. Clinical Responsibilities: • Provide clinical oversight to the programs and ensure that all quality, clinical excellence, and safety measures are maintained., • Provide clinical supervision to unlicensed staff per BBS requirements, • Provide tours for prospective clients and their families and support Primary Therapists as needed in supporting client’s families., • Ensure that the program’s clinical approach remains behavioral and skills-based and in line with Evolve’s mission and values., • Facilitate weekly Treatment Team meetings, regular clinical trainings and provide clinical mentorship, compile behavioral feedback for clients, and ensure meeting notes are taken and distributed, • Regularly review and audit clinical documentation for the program in order to maintain internal and licensing standards, • Assist with coverage of individual, family, and group therapy sessions as needed during Primary Therapist absences. Managerial Responsibilities:, • Provide leadership, mentorship, and guidance to the teams., • Provide direct supervision and facilitate weekly meetings with the Primary Therapists, and Operations Manager to provide oversight and individualized support., • Evaluate the performance and competence of staff, and when necessary, discipline and discharge subordinate staff in accordance with established personnel policies (i.e.: Performance evaluations, Coaching Plans, etc.), • Collaborate with the Operations Manager to oversee Residential Counselor and Chef performance and participate in implementation of performance reviews and disciplinary action., • Create and maintain a positive, collaborative team culture and collaborate with the Operations Manager to facilitate quarterly team-building activities for the team., • Provide staff with updates/ changes to policies, procedures, and organizational goals, • Maintain the program schedule and ensure that it adheres to Evolve’s program schedule requirementsQualifications:, • Licensed for at least 2 years in California as a LMFT/LCSW/LPCC, • Must be able to pass a Live Scan background check, • Exceptional clinical judgment, • Knowledge and experience in various therapeutic orientations and treatment modalities, • Provides clear communication both in person and via email, • Demonstrates sensitivity and attentiveness to clinical needs related to disability and/or racial, ethnic, cultural, sexual and gender identity, • Knowledge of adolescent mental health and co-occurring disorders, • Ability to work in a fast-paced, challenging, and dynamic environment, • Excellent interpersonal skills and the ability to maintain a positive collaborative relationship among staffPreferred Qualifications:, • Experience working with adolescents, particularly those with mental health and substance abuse issues ZgEyPMVWXz

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Pay rate - $23.43/hr plus tips Bourbon Steak and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job Description ABOUT US Located in Nopa, Early to Rise is one of San Francisco's fantastic most loved brunch spots, featuring an old-school menu, but with all of our major staples made in the house. We are proud to make all of our own breakfast meats (bacon, ham, sausage, etc.), breads (bagels, English muffins and so on) as well as butter, hot sauce, jam ... you name it. We treat every job in the restaurant as a craft to be proud of and seek to create a positive, energetic work culture. We have an immediate opening for a seasoned Executive Sous Chef to oversee all back-of-house operations. The ideal candidate will have a passion for hospitality, a keen eye for detail, an ability to forecast, as well as lead and inspire a team while being fiscally mindful. Do you have at least 2 years’ experience as Kitchen Manager or Sous Chef? Are you highly organized and possess stellar leadership and cooking skills? Are you ready to embrace the frenetic energy of a popular brunch spot? If yes, we would like to meet you! Early to Rise offers competitive salary, medical benefits, a loyal customer base, and amazing food experiences! ABOUT YOU: • Proven experience in professional kitchens with a minimum of five (5) years on a busy line and at least two (2) years as a Kitchen Manager, Sous Chef or similar role in a restaurant or hospitality environment., • Excellent kitchen line skills., • Excellent communication, conflict resolution, and interpersonal abilities., • Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment., • Ability to manage multiple priorities., • Interest in learning about restaurant operations, budgeting, and financial management., • Passion for food, hospitality, and creating exceptional guest experiences., • Google Workspace experience required; excel a plus Kitchen Operations Management • Oversee daily kitchen activities, ensuring high standards of food quality, safety, and cleanliness., • Maintain food preparation schedules, ensuring all dishes are executed with precision and consistency., • Collaborate with Chef|Owner to innovate and introduce new menu items., • Experiment with seasonal ingredients to create specials that keep the menu seasonal and relevant., • Train, mentor, supervise, discipline kitchen staff, fostering a positive and collaborative work environment always with the focus on increasing staff knowledge and compliance., • Schedule kitchen staff shifts and manage labor costs, adapting to business needs., • Enforce food safety and sanitation regulations, maintaining health department standards., • Conduct regular inspections of kitchen equipment and utensils to ensure proper operation., • Monitor food and labor costs, making strategic adjustments to stay within budget., • Negotiate with vendors for the best prices and maintain good supplier relationships., • Work closely with FOH management to accommodate special dietary requests and ensure guest satisfaction.

Job Description Mina Group is an industry-leading hospitality group led by James Beard Award-winning chef Michael Mina. We manage more than 40 concepts across the US, partnering with numerous industry leaders including the Four Seasons, MGM hotels, JW Marriott, and Regent Hotels. Our goal is to elevate the craft of hospitality by delivering one-of-a-kind memories to our guests. We will recruit and develop leaders who share our obsession with hospitality and embrace our values of empathy, adaptability, and selflessness. About the Role: Responsible for assisting with management coverage at all restaurants, where there is a shortage of management or management transition. Also, coordinates, supervises, trains, and assists in all operational areas during new restaurant openings and at existing Mina Group restaurants. Applicants must be open to relocation. What we offer: • Competitive salary and great benefits including medical, dental and vision coverage for eligible employees, • 401K with 3% company match, • Bonus programs, • Cell phone reimbursement, • Pre-tax commuter benefits, • Delicious daily family meal, • Up to 50% meal discount at Mina Group restaurants, • Flexible schedules, • Fun, dynamic, and innovative atmosphere A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all front-of-house operations, providing insight and guidance to every member of the team, working closely with the assistant general manager and corporate operations teams to further the success of the restaurant. You have exceptional financial acumen, expertise in service, an impeccable eye for detail, a high level of professionalism, and you can execute the standards of a 2-star Michelin establishment. You have a proven track record of driving revenue, increasing team member engagement and retention, and developing and implementing systems What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food and service education, • Ability to work clean, organized, and lead a team, • Have a strong eye towards development both personal and for your team, • Professional Attributes, • Experience with various industry specific software; Restaurant 365, Micros, Toast, Open Table, Seven Rooms, Avero and others, • Adept at team building across both back and front of house, • Adaptability in both your leadership style and your business approach, • Advanced knowledge of Food and Wine. Level 1 Somm certification a big+, • Desire to teach and mentor both your staff and interns, • Basic Qualifications, • 5-7 years’ experience in a fine dining high volume restaurant, with at least 4 years in a leadership role, • Hospitality degree preferred, • Knowledge of safety and hygiene protocols, • Working knowledge of HR practices and labor laws, • Ability to frequently lift up to 40 pounds, • Have the stamina to work in excess of 40 hours per week Travel: There will be extensive travel required to perform the essential job functions. Travel requirements will be to the discretion of Mina Group. This includes travel to certain restaurants for extended periods of time, to assist with manager coverage during transitions as well as during restaurant openings. Timeframe and Initiative: The Restaurant Excellence Team (REX) provides leadership candidates the opportunity to be fully trained in MINA Group standard operating procedures, systems, and concepts through assignments at multiple locations with the goal of taking a leadership position at a MINA Group restaurant in a full-time capacity. While individual development and management vacancies may affect timing, our expectation is that REX members will assume a full-time position at any one of our outlets within 12-18 months from their hire date. Salary for this role is $90,000-100,000 moving to $110,000-$130,000 after moving to a portfolio property. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: As a Restaurant Manager at Bourbon Steak, you will be a hands-on leader in the dining room, driving service excellence, sales, and team development. Working alongside the GM and AGM, you’ll mentor staff, foster guest relations, and ensure operational success with the highest standards and level of hospitality. What we offer: Our Ideal Candidate is: A service focused hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all front of house operations, driving sales, staff training, guest relations, and working closely with the general manager and assistant GM to further the success of the restaurant. You have expertise in service, multi-tasking, front door operations, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 1-star Michelin establishment What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food and service education, • Ability to work clean, organized, and lead a team, • Professional Attributes, • Advanced knowledge of Food and Wine. Level 1 Sommelier certification a big+, • Familiarity of financial reporting and inventory procedures, • Have a strong eye towards development both personal and for your team, • Desire to teach and mentor both your staff and interns, • Basic Qualifications, • 2 years’ experience in a fine dining high volume restaurant, with at least 1 years in a leadership role, • Knowledge of safety and hygiene protocols, • Experience in staff training and strategic selling techniques, • Ability to frequently lift up to 40 pounds, • Have the stamina to work in excess of 40 hours per week Salary Range: $85,000.00 to $100,000.00/yr. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job DescriptionDescription: Creating and protecting the warmest, most joyful community, embracing the volunteer spirit centered on the shared passion for boating. Founded in 1869, The San Francisco Yacht Club is the oldest Yacht Club on the West Coast and maintains one of the country's finest yachting facilities. In every facet of the Club, we uphold our core values of Excellence by consistently striving to create the best member experience. Leadership through coaching, encouragement, respect and acting with integrity. Passion with sincere engagement with our members and staff. Tradition, where we honor our heritage and perpetuate our legacy. Camaraderie through embracing teamwork and collaboration. And finally, Enjoyment where we strive for smiles on everyone’s faces – members, guests and staff. These values shape a culture where our staff feel valued, supported and inspired to bring their best selves to work each day. The San Francisco Yacht Club’s Food and Beverage Manager oversees the daily operations of clubhouse dining outlets, including food and beverage services, member engagement and overall hospitality. This role ensures that members and guests receive an exceptional experience while maintaining efficient operations within budget. The ideal candidate has a strong food and beverage management background including bartending and beverage program development, staff supervision, and customer service in a high-end hospitality setting. This position will act as MOD of all F&B operations when on duty. The San Francisco Yacht Club by the numbers · 1298 Members · Approximately $9.8M Annual Gross Volume · $3M Annual F&B Revenue Approximately · 70% A la carte - 30% Catering · 49 FTE Employees | 20 Seasonal · Club POS/accounting system: Northstar · The Club is organized as a 501(C)(7) Corporation Summary of Position: This is a hands-on position that oversees all aspects of front-of-house food and beverage. Trains, coaches and manages service staff, including servers, bartenders, busser and food runners. Regularly supports bar service by taking orders, mixing drinks, and serving members as needed. Applies relevant hospitality principles to assure a consistent exceptional member experience. Works in conjunction with Culinary team to ensure smooth/timely service to members and guests. This position reports directly to the Assistant General Manager. Directly Supervises: Dining Room Captain, Bartenders, Servers, Runners and Bussers ESSENTIAL RESPONSIBILITIES: Member Services · Greets members/guests and oversees actual service on a daily basis. · Addresses member/guest complaints and advises the Assistant General Manager about appropriate corrective actions taken. · Actively serves members beverages; performs all duties as a Bartender as necessary including fulfilling a shift, fill in as needed, and assists Bartenders during busy times. (See Bartender Job Description for details) · Serve as club’s opening manager, closing manager and/or manager on duty as assigned. · Plans dining room set-up based on anticipated guest counts. · Works with Front Office in taking reservations and develops and maintains the dining room reservation system. Bar/Beverage · Actively serves members beverages; performs all duties as a Bartender as necessary including fulfilling a shift, fill in as needed, and assists Bartenders during busy times. · Oversee Bar program, including oversight of beverage programs and inventory control. · Ensures a quality, robust and constantly evolving beverage program consisting of a well thought-out, properly priced and executed wine list (including BTG) and cocktail list. · Ensure all beverage menus are up to date, accurate, clean and readily available. · Ensure all beverage offerings, including specials and new items, are properly advertised to members. Administration · Works with Chef to update, review and print weekly menu changes. · Ensure POS is up-to-date. · Responsible for the daily reconciliation of the Point-of-Sale system for ala carte dining. · Responsible for weekly FOH schedule based on business needs. · Reviews and approves weekly payroll including approving requested time off. · Ensure that all labor laws are consistently adhered to, including proper timekeeping, meal breaks, etc. Staff Management · Works with Assistant General Manager to ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. · Ensure that all safety and sanitation standards are consistently met. · Ensure staff are properly uniformed and following all policies and procedures · Responsible for running daily pre-shift meetings before all service periods with focus on training and introduction of new skills. · Responsible for weekly Bartender and FOH schedules based on business needs, including Ala Carte, Banquets and Club Events. · Document and submit to Assistant General Manager any corrective action and staff performance issues in a timely manner. · Review and approve semi-monthly payroll including approving requested time off. Operations · Assist in ordering and receiving of products and supplies and ensure proper quantity, quality and price for all purchases. · Maintain appearance, upkeep and cleanliness of all dining areas and service staff work areas. · Make suggestions about improvements in dining room service and layout to Assistant General Manager. · Manage China, Glass & Silver inventory and advises Assistant General Manager on reordering as needed. Special Events · Assist in set-up and supervision of private functions and club events. · Assist Assistant General Manager on planning and execution of club events. · Manage event staff as assigned. · Responsible for the daily reconciliation of the Point-of-Sale system for special events. Other General Duties and Behaviors · Demonstrate and role models leadership qualities by positive, respectful interactions with all, effective teamwork and collaboration, club policy adherence, and through fostering member relationships. · Complete all other duties as assigned by the Assistant General Manager and/or General Manager. Compensation and Benefits: The salary range is $80,000 - $90,000 (D.O.E.); we provide paid time off, paid holidays, healthcare benefits, and a 401(k) with employer matching contributions. Requirements: QUALITIES, ABILITIES AND EXPERIENCE REQUIRED: · A minimum of 4 years of progressive responsibility in food and beverage industry required · A minimum of 2 years of personnel management, preferably in a private club environment · A minimum of 2 years of bartending experience, preferably in a private club environment · Strong knowledge of all beverages, especially wine. WSET Level 3 or similar certification preferred · Experience in resolving customer issues/complaints as well as overall excellent customer service required · Proficient in computer software including Microsoft Word and Excel · Solid time management, organization and prioritization skills · Proven ability to effectively build and foster a team environment · Ability to make decisions in a fast-paced environment · Ability to effectively communicate verbally and non-verbally with others · Ability to prioritize, anticipate situations, and take quick action · Ability to manage multiple projects and recommend/implement effective solutions · Demonstrated commitment to customer service · Excellent problem solving/decision making skills · Ability to work independently and proactively in a fast-paced environment PHYSICAL REQUIREMENTS: · Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach. · Push, pull or lift up 50 pounds. · While performing this job, employee will be exposed to sunlight, heat, wet and/or humid conditions · Maintains a professional appearance appropriate to position and as per Club policy · Ability to climb on step stool or ladder in order to complete elements of the job or facilitate maintenance issues · Fine motor skills The San Francisco Yacht Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Salary: $70000 - $75000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in San Francisco, you will mainly support units in the Bay Area. Depending on exact hire date -- this position will likely spend the initial months of employment supporting a law firm account, then will begin supporting other locations in the area. Candidates should anticipate working at SFO airport often. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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 Req ID: 1473396 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job DescriptionPrimary Responsibilities The Chef de Cuisine reports directly to the Executive Chef. They must a passion for cooking and an active commitment to quality, safety, and sanitation practices. The Chef de Cuisine will communicate with sous chefs regarding purchasing to ensure proper inventory levels are on hand. The Chef de Cuisine adheres to standard operating procedures for food quality and ensures the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness. This position oversees private event functions and a la carte service. All work-related duties must be done onsite. DUTIES and RESPONSIBILITIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Chef de Cuisine Responsibilities • Work with functional leaders within the company to ensure compliance to policies and procedures., • Analyze information and evaluate results to choose the best solution., • Make sure that all kitchen ingredients and materials are received and properly stored., • Ensure adequate inventory levels are maintained to maximize customer satisfaction and minimize cost., • Communicate with sous chefs regarding purchasing to make sure that the proper inventory levels are on hand., • Manage the movement of goods into and out of the various profit centers of The Battery., • Obtain annual, monthly, and daily goals for various productivity and quality levels., • Operate in a cost effective and competitive manner while driving continuous improvement., • Incorporate safety and ergonomic thought, while designing process and workflow., • Ensure that the food hygiene management system is in place, fully understood, and adhered to by all culinary team members., • Comply with the policy on personal hygiene and uniform. Enforce complicity of personal hygiene and unform policy with all kitchen team members., • Ensure cleaning rotations are operational throughout the food production and service area., • Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the executive chef and engineering department., • Ensure effective channels of communication with team members at all levels., • Attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences., • Chef de Cuisines must have a passion for cooking and an active commitment to quality, safety, and sanitation practices., • Possess product knowledge and willingness to explore and use local ingredients., • Demonstrate skills in management by supervising all production including large-scale production of banquet items., • Proficient in all work areas including proper cooking methods, proper cooking times and temperature of all food items., • Proficient in all responsibilities of each culinary team member., • Ensure familiarity, efficiency, and proper execution with all phases of preparation techniques., • Maintain familiarity with current and accurate information regarding menu items (i.e. preparation techniques, seasonings, ingredients and plate presentation)., • Manage the preparation and production of all items to recipe standards in a quick and efficient manner., • Manage the service of all food outlets including lunch service, dinner service, and banquets, • The Chef de Cuisine is responsible for the costing, sourcing, and recipe development of all a la carte menu items., • The Chef de Cuisine is responsible for creating and maintaining a recipe card for each menu item., • The Chef de Cuisine is responsible for creation of daily specials and new menu items., • Maintain the kitchen support structure for all service periods and outlets., • Train and manage kitchen personnel and supervise/coordinate all related culinary activities., • Observe the company’s fire plan and health safety policy., • Observe the rules and procedure of the company., • Carry out any other reasonable duty that may be requested by a manager. Chef de Cuisine Requirements • Must be at least 18 years of age. High school diploma or GED is required. Culinary degree or equivalent experience preferred., • Five years of Chef de Cuisine experience., • Knowledge of raw materials, production processes, quality control, labor and food costs., • Excellent written and verbal communication skills., • Ability to operate calmly under stress while driving continuous improvement., • Experience with high volume and peak seasonal spikes are highly preferred., • Possess high motivation, enthusiasm and dedication to deliver results within strict time frames., • Ability to be flexible, as our Kitchen facilities operate in multiple shifts and as full week operations., • Possess high level of communication skills, both verbal and written., • Must possess the ability to be on your feet for a minimum of 8+ hours a day and move freely about our entire kitchen., • Must be able to lift and carry for a short distance up to 50 pounds., • Must be able to stoop, kneel, push and pull for several hours per day and have full use of their entire body., • Must be able to read and comprehend usage instructions for cleaning/cooking products and follow these accurately., • Ability to work in a Kitchen in an environment with conditions such as heat., • Flexible work schedule – to include weekends and holidays., • Valid food handler’s card WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS: You must possess the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements: • Must be able to tolerate varying noise levels, temperature, and illumination and air quality., • Requires hand-eye coordination and manual dexterity., • Requires a normal sense of smell, taste, touch, and sound., • Must be able to respond to visual or aural cues., • Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift., • Lift up to 50 pounds in order to perform the essential functions., • Work in a stressful environment and stressful situations., • Work in an environment where climate constantly changes., • Maneuver freely through all areas of the property.

Job Description Montesacro SOMA is looking for its next leader. Since 2015, Montesacro has brought Roman culture and hospitality to San Francisco. We looking for an experienced, motivated leader who can oversee and maintain our expectations while providing authentic Italian hospitality. List of duties include but are not limited to action items listed below • Scheduling for FOH – ensuring restaurant is adequately always staffed. Forecasting sales and scheduling based on expected business. You are responsible for your numbers, this is how managers are judged. Ensure you are not only monitoring schedule but monitoring the day-to-day cuts, call-offs and in some occasions, call-ins., • Instill staff morale, spirit and an uplifting culture that coincides with the restaurant’s success. Ensure each employee feels supported, while upholding our policies and procedures., • Onboarding, welcoming & ensuring the proper training of new hires – you are the face of the business. First impressions set the tone for all new hires. A new member of the team must complete all necessary documents no later than 3 days after the date of hire. These documents must be sent to your direct supervisor in a timely and organized manner., • Communication, outreach & relationship building within the community – checking voicemails, guest requests, reaching out to prospective business, guests and possible partners. Be the face of the restaurant, cement yourself as the point of contact & reference. - Closely monitoring and responding to reviews. Ensure each review is addressed, bad and good. - Check with the Chef or kitchen manager for 86’s or specials of the day and make sure that the button is present in the POS before service starts, apply item counts if needed. - Staff oversight – ensure all staff are punctual, present and in uniform. Ensure each eligible employee takes their 30- & 10-minute(s) break if applicable. - Beverage program management – ordering, inventory, cost control. Ensure staff education Montesacro is proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, veteran status, or any other legally protected status. Fair Chance Ordinance Pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records for employment. Eligible for benefits after 90 days of continued employmentVacation eligible after 90 days of continued employmentSick pay in compliance with San Francisco's paid sick leave ordinance and health care security ordinance.

Job DescriptionPrimary Responsibilities The sous chef reports directly to the executive chef and also assists with managing kitchen operations. The sous chef will spend most of their time managing the kitchen's food planning and production processes. They ensure the kitchen is properly staffed and supervise kitchen workers. Sous chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. All work-related duties must be done onsite. DUTIES and RESPONSIBILITIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. • Train and manage kitchen personnel and supervise/coordinate all related culinary activities., • Estimate food consumption and requisition or purchase food., • Select and develop recipes., • Standardize production recipes to ensure consistent quality., • Establish presentation technique and quality standards., • Plan and price menus., • Ensure proper equipment operation/maintenance., • Ensure proper safety and sanitation in kitchen., • Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques., • Maximizing the productivity of the kitchen staff., • Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs. Setting an example for the chefs below him or her., • The sous chef is responsible for approving all prepared food items that the kitchen., • The sous chef may also be called upon to use this time to create a wide variety of new dishes for the kitchen., • In addition, the sous chef also performs many administrative duties, including ordering supplies and reporting to the General Manager., • Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite., • Produce menu items for service co-coordinating with other departments, maintaining the high standards and always adhering to the spec to achieve the correct quality, appearance and portion size., • Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our customers., • Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures., • Observe the company’s fire plan and health safety policy. Must have and be able to do all of the following: • Manage in a diverse environment with focus on client and customer services is essential to success in this role, • Certification from a national culinary organization., • Artistic ability to make his or her dishes appealing to the eye., • Good communication skills., • Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size., • Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred., • Premise and liability accountability and contract-managed service experience is desirable., • Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience., • Must hold a valid Food Handler’s Card.

Job Description Salary: $78,000.00 - $80,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Production Manager III, you will be responsible for assisting the Executive Chef and/or the Director of Dining Services with the overall success of the food service operation. This is an exciting opportunity for an organized, enthusiastic and detail-oriented manager who is constantly seeking a better way to conduct business. Essential Duties and Responsibilities: • Plans, directs and coordinates the activities of production employees in order to prepare and deliver a finished food product to the serving areas in an efficient, timely and proper manner., • Oversees kitchen operation while maintaining a safe and sanitary work environment for the staff., • Prepares or directs preparation of meals in accordance with corporate programs and guidelines., • Performs other duties as assigned. Qualifications: • 2 years of culinary management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering and/or high volume batch cooking experience is required., • Experience ordering food and supplies is required., • Computer skills and knowledge of MS Office products including Excel., • ServSafe Certification is preferred. Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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 Req ID: 1473191 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionAbout Our Team Chef Robotics is on a mission to accelerate the advent of intelligent machines in the physical world. As the rise of LLMs like ChatGPT has shown, AI has the potential to drive immense change. However, we believe AI’s biggest impact will be in the physical world, given industries like manufacturing, food, and transportation represent 90% of global GDP. We're starting with food, with a goal to put an intelligent robot in every commercial kitchen in the world. We have signed multiple multi-year contracts with various large food companies and we are growing fast. We're backed by investors like Kleiner Perkins, Construct, Bloomberg BETA and Promus Ventures. We have a great team, where you will be surrounded by talented engineers and tech leaders from companies like Cruise, Zoox, Google, Verb Surgical, Tesla, Nuro, Vicarious, Amazon Robotics, Strateos, Built Robotics, Facebook, Plenty, Yelp, and Microsoft. About the Role Chef Robotics is seeking an experienced Channel Sales Manager to expand our market presence through strategic partnerships. In this role, you will develop and manage relationships with resellers, distributors, and other channel partners to drive sales and revenue growth.In the role, you will: • Develop Channel Strategy:Create and implement a comprehensive channel sales strategy to help achieve company revenue goals., • Develop Channel Incentive Strategy: Figure out how to incentivize channel partners to work with us and help us close deals., • Partner Recruitment: Identify, evaluate, close, and onboard new channel partners such as food processing equipment companies, food industry consultants, and robot OEMS., • Relationship Management: Build and maintain strong, long-lasting relationships with partners to maximize sales opportunities, • Sales Enablement: Provide partners with the necessary training, resources, and support to effectively sell our products., • Performance Monitoring: Track partner performance metrics and conduct regular reviews to ensure targets are met., • Market Analysis: Stay informed about industry trends, competitor activities, and market opportunities to inform strategy, • Collaboration: Work closely with internal teams including Marketing, Product Development, and Customer Support to ensure partner and customer satisfaction.What You Bring:, • Bachelor’s degree in Engineering, Economics, Physics, Business, or a related field., • 5+ years of sales or channel sales management experience in the robotics, automation, or technology sectors., • Demonstrated success in developing and executing channel sales strategies that drive revenue growth., • Excellent verbal and written communication skills with the ability to influence and negotiate., • Strong ability to analyze sales metrics and translate insights into actionable strategies., • Willingness to travel as needed to meet with partners and attend industry events.Bonus Points, • Experience in food tech or food processing equipment is preferred., • Experience with enterprise sales with long sales cycles., • Experience structuring enterprise SaaS and hardware sales contracts., • Sold robotics and automation products or have been the buyer of automation equipment into manufacturing companies., • Experience with robotics as a service Experience as a people manager and have managed 8+ people teams.

Job Description:\n\nSalary: $85,000 to $95,000 Position Title: Food to Freedom Operations Manager FLSA: Exempt, Full-Time Pay Range: Starting at $85,000 to $95,000, annually with full benefits Schedule: 40 hours/week | Monday - Friday, some nights and weekends Location: 100% In-Person, on-site in San Francisco, CA Start Date: January 15th, 2026 Mission: Booker T. Washington Community Service Center (BTWCSC) is one of the Bay Areas oldest Black-led, Black-serving nonprofit organizations with a century of service to San Francisco. A beacon of Black joy and self-determination, we have nurtured over five generations of Black San Franciscans. We stand embedded as an anchor institution, fostering intergenerational bonds and working in solidarity with allied communities to reform and reimagine a more inclusive San Francisco. We prioritize serving the Black community and welcome all from cultures and ages 0-99 who walk through our door. We are one of the few urban spaces where anyone in the community can access comprehensive services, from a hot meal to childcare to academic support to senior services. Summary: BTWCSC seeks a highly-experienced and operationally-driven Food to Freedom Operations Manager to protect our community's right to healthy, culturally appropriate food produced sustainably. This role involves building and operationalizing BTWCSCs self-sustaining food supply within the community to reduce dependency on external food sources, enhancing the District 5 neighborhoods nutritional well-being with access to fresh, and healthy foods; building meaningful economic partnerships with local farmers, chefs and producer communities; leading a team to seamlessly deliver culturally-affirming services in a timely and efficient manner. The Operations Manager will also ensure BTWCSCs food justice vision is operationalized across its major program areas. This manager role requires a seasoned food and agricultural industry worker with exceptional skills in operations, people management, logistics, good food procurement and vendor relations. The Manager will also be responsible for the overall success of our robust community food procurement and distribution programs, including our daily community meals, CSA boxes and weekly Friday Fresh markets, ensuring the timely and safe distribution of high-quality, nutritious food. As directed by the Senior Manager of Food Sovereignty, this employee will ensure equitable access to and distribution of food within the Fillmore/Western Addition and broader San Francisco community, applying best practices in food safety, health, and nutrition and a participant-centered approach. The Operations Manager will coordinate and collaborate with all staff and activities associated with all BTW food programs. By taking advantage of this opportunity, the Food to Freedom Operations Manager will contribute to the organization's mission of meeting community needs by providing efficient and effective program operations that enhance BTWCSC's commitment to excellence. Essential Duties: Supervision and People Management:Serve as a role model for F2F Team; demonstrates executive functioning and ability to deliver great internal and external client service.Supervise BTW Food to Freedom staff using the organizations servant leadership philosophy, coaching staff towards a culture of excellence, including (1) Food Justice Coordinator and (2) Food Justice Liaisons, (2) Food to Freedom Specialists (seasonal), and other hourly staff and/or volunteers. Serve as a conduit for clear and timely communication between leadership and frontline staff.Manage administrative functions, including scheduling procurement, tracking and documentation for all food-related programs.Contribute to team decision-making on staffing, structure, and operational design to improve program effectiveness and impact. Program Operations & Systems Management:Maintain the daily operations of food programs, ensuring staff have the tools, technology, and resources necessary to deliver food services efficiently and safely.Lead the operational logistics and implementation of BTWCSCs seasonal, weekly and daily food justice programs, including client choice markets, CSA boxes, community grocery and meal distribution, and special events.Work directly with BTW Operations and Facilities Director and Operations staff for the assessment, improvement, procurement, and consistent cleaning and maintenance of food program physical infrastructure elements and assets such as cold storage, storage areas, inventory rooms, equipment, food packaging, etc.Support BTWCSC signature holidays, events and additional food programs such as November and December holidays, Black History Month, Juneteenth etc.Develop, implement, and regularly assess for improvement the operational systems and SOPs for inventory management, ordering, distribution, volunteer coordination, and food safety.Provide high-level oversight of customer service and hospitality practices, resolving participant concerns quickly and professionally.Coordinate food delivery schedules with vendors, staff, and the Operations team to support seamless logistics. Food Supply Coordination & Safety:Manage all aspects of food supply, including ordering, purchasing, receiving, storage, rotation, and distribution in accordance with health and safety regulations. Prioritize zero-waste practices.Conduct regular inventory checks and ensure compliance with expiration dates, storage standards, and sanitation protocols.Support and maintain procedures to ensure facility readiness, equipment maintenance, and compliance with state and local health codes.Coordinate pickups, deliveries, and food rescue efforts with donors, partners, and volunteers.Lead menu planning and culturally relevant food programming in partnership with mission-aligned chefs, farmers, producers and nutrition professionals.Develop policies around food use and disposal, integrating zero-waste and sustainability practices. Vendor Partnerships and Development:Build and maintain sustainable and direct relationships with new and existing agency partners, food justice organizations, artisan producers, distributors, vendors, community chefs, and local farmers and farmer co-operatives.Ensure principles and veracity of good food partnerships with relationship building, farm to plate growing practices, farm and kitchen visits, healthy menu and grocery/pantry development. Reporting & Continuous Improvement:Support the collection, analysis, and reporting of data on food program operations, outcomes, and community impact.Utilize data insights to inform decision-making, improve service delivery, and guide future programming, operations, and food procurement and distribution.Support evaluation activities that measure the impact of food distribution on family stability, health, and food security. Qualifications and Skills Required:3+ years of experience in food, agricultural production, restaurant, grocery retail or hospitality experience in a fast-paced setting, preferably in an operations and/or management position.HS diploma or equivalent is required. A college degree in culinary sciences, food systems, sustainability, nutrition, environmental science, public health, community development, social work or equivalent experience is highly preferred.Direct experience in direct service and/or client management is preferred.2+ years of demonstrated experience leading, coaching and collaborating with a team.Demonstrated experience in managing program and/or food budgets, monitoring expenditures, and ensuring fiscal responsibility and sustainability using spreadsheets or related databases in regular reporting intervalsProven experience in sustainable and direct food sourcing based on seasonality.Maintain inventory based on lean principles focused on meeting client/community food needs limiting waste. Strong grasp of standard inventory management terms and practices such as COGS, FIFO, establishing par levels, etc.Demonstrated knowledge of the food and nutrition, inequities, social and cultural needs of underserved communities and the historical and contemporary impacts of racism and structural inequities.Demonstrated experience with providing racially and culturally-responsive services and programs for diverse populations, preferred.Lived experience with Black/African-American communities and/or communities of color and/or navigating housing insecurity and/or the justice system preferred.Ability to communicate effectively and professionally with staff, clients, volunteers, community stakeholders, funders and government agencies.Demonstrates professionalism, socioemotional intelligence, and integrity.Excellent verbal, writing, and comprehension skills.Demonstrates strong project management skills and the keen ability to plan, implement, and execute. Ability to work with diversity and challenge, establishing and maintaining working relationships with producers, farmers, co-workers, volunteers.Ability to manage staff and contribute to strategic hiring decisions.Demonstrated excellence in organizational and systems planning and implementation.Demonstrated interpersonal skills including flexibility and the ability to listen, negotiate and collaborate with various stakeholders.Proactive, organized, independent, motivated and detailed oriented manager.Experience in successful people management and acute soft skills.Ability to work independently and be both creative and strategic when confronted with complex and multifaceted opportunities and challenges.A positive attitude, compassion, and strong team-oriented work ethic.Strong applicants must have the ability to be flexible and adapt to change.Google Suite, MS Excel proficiency required with a strong preference for candidates with experience in managing and/or implementing inventory management systems Certification, Licensure, Training: Applicants must complete all requirements below:Current CA Drivers License, current auto insurance, and a clean driving record.Current CPR & First Aid Certificate (every two years after that)ServSafe Certification, California Food Handler card is required within 30 days post-hire. BTWCSC provides on-site paid training and certification.Clearance Child Mandated Reporting (can be completed upon hire) Professional Expectations:Demonstrates a desire to serve others and fulfill community needs for vulnerable populationsWorks effectively with people of different backgrounds, abilities, opinions, and perceptions.Builds rapport and relates well to others.Makes sound judgments, and transfers learning from one situation to another.Embraces new approaches and discovers ideas to create a better member experience.Strives to meet or exceed goals and deliver a high-value experience for clients.Pursues self-development that enhances job performance.Demonstrates an openness to change and seeks opportunities in the change process. Physical Requirements:Must be able to move 50 pounds safely. Must have the physical stamina and the ability to perform repetitive tasks involving lifting, bending, and standing for extended periods. Common demands include lifting items, pushing and pulling carts, and working in varied temperatures, including refrigerated and outdoor areas. Hand use: single grasping, fine manipulation, pushing, and pulling. Work requires the following motions: bending, twisting, squatting, and reaching. Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit. Ability to work in a wet and cold environment. Schedule: Monday - Friday, 9:00 am to 6:00 pm, some nights and weekends. Additional hours may be required for program activities including but not limited to, BTW staff events, evening and late-night duty, and staff meetings; a calendar will be provided. Benefits: BTWCSC offers a competitive compensation package with paid time off and holidays, generous health and retirement benefits, and a salary commensurate with experience. This position is full-time and exempt with an annual salary range of $85,000 to $95,000 plus a full benefits package, including: 100% employer covered excellent health, dental, and vision benefitsPaid time off, including 15 days paid vacation, plus holidays and Center breaks/closuresWorkers' compensation;Employee assistance program;Monthly wellness benefit after 90 days;Access to daily chef-cooked meals and snacks;Commuter benefits;Life and disability insurance401(k) with employer contributionProfessional development opportunities, including conferences, seminars, webinars, and training. BTWCSC is an Equal Opportunity Employer committed to hiring a diverse workforce. All openings will be filled based on qualifications without regard to race, color, sex, sexual orientation, gender identity, national origin, marital status, veteran status, disability, age, religion, or any other classification protected by law. According to the San Francisco Fair Chance Ordinance, we will consider employment-qualified applicants with arrest and conviction records. To Apply, please submit the following:A brief cover letter detailing your fit and qualifications for the positionCopy of any relevant certificationsResume or CVMinimum of 2 references, including at least one recent supervisorApplication submission screening will be completed on a rolling basisApplicants must pass a full background check and Live Scan

Job DescriptionSalary: $95,000 to $102,000 Position Title: Senior Manager of Food Sovereignty FLSA: Exempt, Full-Time Pay Range: Starting at $95,000 to $102,000, annually with full benefits Schedule: 40 hours/week | Monday - Friday, some nights and weekends Location: 100% In-Person, on-site in San Francisco, CA Start Date: January 15th, 2026 Mission: Booker T. Washington Community Service Center (BTWCSC) is one of the Bay Areas oldest Black-led, Black-serving nonprofit organizations with a century of service to San Francisco. A beacon of Black joy and self-determination, we have nurtured over five generations of Black San Franciscans. We stand embedded as an anchor institution, fostering intergenerational bonds and working in solidarity with allied communities to reform and reimagine a more inclusive San Francisco. We prioritize serving the Black community and welcome all from cultures and ages 0-99 who walk through our door. We are one of the few urban spaces where anyone in the community can access comprehensive services, from a hot meal to childcare to academic support to senior services. Summary: BTWCSC seeks a highly strategic and experienced Senior Manager of Food Sovereignty to protect our community's right to healthy, culturally appropriate food produced sustainably. This role involves creating and implementing strategies to strengthen San Francisco food systems, such as leading BTWCSCs self-sustaining food supply within the community to reduce dependency on external food sources, enhancing the District 5 neighborhoods nutritional well-being with access to fresh, and healthy foods; building meaningful economic partnerships with local farmers, chefs and producer communities, and promoting understanding of permaculture and skills like growing, harvesting, and preserving food. The Senior Manager will also co-lead our vital citywide food system advocacy and community nutrition education work with coalition partners. This senior role requires a seasoned leader with exceptional skills in administration, people management, systems building, partner relations, and advocacy. The Senior Manager will also be responsible for the overall success of our robust community food procurement and distribution programs, including our daily community meals, CSA boxes and weekly Friday Fresh markets, ensuring the timely and safe distribution of high-quality, nutritious food. As directed by the Associate Director of Community Resiliency Programs, the Senior Manager of Food Sovereignty will ensure equitable access to and distribution of food within the Fillmore/Western Addition and broader District 5 community, applying best practices in food safety, health, and nutrition and a participant-centered approach. The Senior Manager will direct, coordinate, and collaborate with all staff and activities associated with all BTW food and education programs. By taking advantage of this opportunity, the Senior Manager of Food Sovereignty will contribute to the organization's mission of meeting community needs by providing efficient and effective program administration based on a data-driven approach that enhances BTWCSC's commitment to excellence. Key Responsibilities: Leadership, Supervision & Administration • Supervise staff using the organizations servant leadership philosophy, coaching staff towards a culture of excellence, including (1) Manager of Food Operations (2) Food Justice Coordinator, (2) Food to Freedom Program Liaisons and/or (2) Food to Freedom Specialists (seasonal), • Align and coordinate Food to Freedom staff and programs with broader Community Resiliency initiatives and BTWCSCs strategic priorities., • Serve as a conduit for clear and timely communication between leadership and frontline staff., • Lead administrative functions, including budgeting, scheduling, reporting, and documentation for all food-related programs., • Contribute to strategic decision-making on staffing, structure, and program design to improve effectiveness and impact. Program Operations & Systems Management • Oversee larger operations of food programs, ensuring staff have the tools, technology, and resources necessary to deliver services efficiently seamlessly, • Working with the Manager of Food Operations, oversee the development and implementation of operational systems, and SOPs for program development, data collection and reporting, and distribution., • Ensure all programs meet quality and impact goals as defined in BTWCSCs measurement framework and strategic plan., • Collaborate with the Finance Team to ensure grant compliance, budget management, and adherence to reporting requirements., • Provide high-level oversight of service provision and client experience that is dignified, culturally-congruent and trauma-informed. Food Supply Supervision & Safety • Oversee all aspects of food supply, including ordering, purchasing, collection, storage, rotation, and distribution in accordance with health and safety regulations, grant fidelity and fiscal compliance., • Oversee facility readiness, equipment maintenance, and compliance with state and local health codes., • Lead menu planning and culturally relevant food programming in partnership with mission-aligned chefs, farmers, producers and nutrition professionals., • Working with the Manager of Food Operations, develop and implement policies around food use and disposal, integrating zero-waste and sustainability practices., • Collaborate on special initiatives such as student garden projects and food education programs. Community Partnerships, Outreach & Advocacy • Build and maintain strategic relationships with agency partners, food justice organizations, policy coalitions, and other stakeholders., • Serve as a subject matter expert on food access, equity, and justice issues, staying informed of emerging trends and policy developments., • Create and present educational materials, presentations, and workshops on food justice, food insecurity, and sustainable systems for staff and community members, • Represent BTWCSC and report back from engagement in local and regional coalitions, committees, and advocacy initiatives related to food systems and equity., • Lead the collection, analysis, and reporting of data on food program operations, outcomes, and community impact., • Develop and maintain dashboards and reports for internal leadership, funders, and external stakeholders., • Utilize data insights to inform decision-making, to make tangible improvements to service delivery, guide future programming, and deepen impact in a strategic manner., • Develop and execute evaluation activities that measure the impact of food distribution on family stability, health, and food security. Qualifications and Skills Required: • A college degree in culinary sciences, food systems, sustainability, nutrition, environmental science, public health, community development, social work or equivalent experience is required., • 4 to 5+ years of experience in food, agricultural production, restaurant, grocery retail or hospitality experience in a fast-paced setting, preferably in a management position., • Direct experience in community health, direct service and/or client management., • 2+ years of demonstrated experience leading, coaching and collaborating with a team., • Demonstrated experience in managing program and/or food budgets, monitoring expenditures, and ensuring fiscal responsibility and sustainability., • Proven experience in sustainable and direct food sourcing, maintaining inventory and limiting waste., • Demonstrated knowledge of the food and nutrition, inequities, social and cultural needs of underserved communities and the historical and contemporary impacts of racism and structural inequities., • Demonstrated experience with providing racially and culturally-responsive services and programs for diverse populations, preferred., • Lived experience with Black/African-American communities and/or communities of color and/or navigating housing insecurity and/or the justice system preferred., • Strong advocacy and coalition-building skills, and experience mobilizing community engagement are preferred., • Ability to communicate effectively and professionally with staff, clients, volunteers, community stakeholders, funders and government agencies., • Demonstrates professionalism, socioemotional intelligence, and integrity., • Excellent verbal, writing, and comprehension skills., • Demonstrates strong project management skills and the keen ability to plan, implement, and execute., • Ability to work with diversity and challenge, establishing and maintaining working relationships with producers, farmers, co-workers, volunteers, funding source representatives, board members, and other service providers., • Ability to manage staff and contribute to strategic hiring decisions., • Demonstrated excellence in organizational and systems planning and implementation., • Demonstrated interpersonal skills including flexibility and the ability to listen, negotiate and collaborate with various stakeholders., • Proactive, organized, independent, motivated and detailed oriented manager., • Experience in successful people management and acute soft skills., • Ability to work independently and be both creative and strategic when confronted with complex and multifaceted opportunities and challenges., • A positive attitude, compassion, and strong team-oriented work ethic, • Strong applicants must have the ability to be flexible and adapt to change., • Google Suite, MS Excel and software proficiency required. Certification, Licensure, Training: Applicants must complete all requirements below: • Current CA Drivers License, current auto insurance, and a clean driving record., • Current CPR & First Aid Certificate (every two years after that), • Food Safety - ServSafe certification., • Current Immunizations (TB) (every two years after that), • Clearance Child Mandated Reporting (can be completed upon hire) Professional Expectations: • Demonstrates a desire to serve others and fulfill community needs for vulnerable populations, • Works effectively with people of different backgrounds, abilities, opinions, and perceptions., • Builds rapport and relates well to others., • Makes sound judgments, and transfers learning from one situation to another., • Embraces new approaches and discovers ideas to create a better member experience., • Strives to meet or exceed goals and deliver a high-value experience for clients., • Pursues self-development that enhances job performance., • Demonstrates an openness to change and seeks opportunities in the change process. Physical Requirements: Daily contact with clients, staff, community members, outside organizations and individuals to plan, coordinate and deliver programs. Must be able to move 35 pounds safely. The job requires the ability to stand for extended periods, kneel, reach, bend, and lift objects. Physical requirements are also typical of those needed in an office environment. Schedule: Monday - Friday, 9:00 am to 6:00 pm, some nights and weekends. Additional hours may be required for program activities including but not limited to, BTW staff events, evening and late-night duty, and staff meetings; a calendar will be provided. Benefits: BTWCSC offers a competitive compensation package with paid time off and holidays, generous health and retirement benefits, and a salary commensurate with experience. This position is full-time and exempt with an annual salary range of $95,000 to $102,000 plus a full benefits package, including: • 100% employer covered excellent health, dental, and vision benefits, • Paid time off, including 15 days paid vacation, plus holidays and Center breaks/closures, • Workers' compensation;, • Employee assistance program;, • Monthly wellness benefit after 90 days;, • Access to daily chef-cooked meals and snacks;, • Commuter benefits;, • Life and disability insurance, • 401(k) with employer contribution, • Professional development opportunities, including conferences, seminars, webinars, and training. BTWCSC is an Equal Opportunity Employer committed to hiring a diverse workforce. All openings will be filled based on qualifications without regard to race, color, sex, sexual orientation, gender identity, national origin, marital status, veteran status, disability, age, religion, or any other classification protected by law. According to the San Francisco Fair Chance Ordinance, we will consider employment-qualified applicants with arrest and conviction records. To Apply, please submit the following: • A brief cover letter detailing your fit and qualifications for the position, • Copy of any relevant certifications, • Resume or CV, • Minimum of 2 references, including at least one recent supervisor, • Application submission screening will be completed on a rolling basis, • Applicants must pass a full background check and Live Scan

Job Description Overview Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit or shop.hardrock.com. Responsibilities Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe’s senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. • Support and assist in the preparation and design of all food orders., • Maintain the highest standards of brand, local health, safety, and food preparation hygiene, • Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand, • Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the, • Foster an environment of customer service in which all team members put the guest first in every, • Execute established food standards for overall guest satisfaction that meet or exceed brand, • Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to, • Support staff development and advancement along well-defined career, • Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee, • Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS • Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary, • Ability to learn and bring "out of the box" ideas to their team., • Genuine enthusiasm and aptitude for food., • Excellent verbal and written communication skills., • High level of business acumen and common sense., • Demonstrates strong problem solving skills through ability to diagnose and implement solutions., • Must possess strong communication and listening skills, excellent speaking, reading and writing., • Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas., • Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization., • Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time., • Ability to sit for extended periods of time., • Ability to make repeating movements of the arms, hands, and wrists., • Ability to express or exchange ideas verbally and perceive sound by ear., • Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders., • Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds., • Ability to turn or twist body parts in a circular motion., • Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment., • Ability to travel via auto or airplane for long periods of time.

Job Description Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Our core focus is to deliver exceptional support through quality interactions and amazing experiences. Riggs team members support our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our special and unique culture is essential to the success and growth of our team. Working as the culinary ambassador for the brand, the Showroom Executive Chef will work collaboratively with all Riggs team members and will report to the Luxury Showroom Manager. The Chef will be humble and kind, yet confident and engaging when showcasing our appliances. During demonstrations, they will have a good balance of being informative while being entertaining. Their skill set surpasses the kitchen boundaries. The Chef is an integral part of the Showroom team, skilled in product knowledge, and highly influential with our consumer and trade clients. The environment at the Riggs Sub-Zero, Wolf & Cove showroom in San Francisco is like no other. Here, we are solely focused on customer experience and brand education. As the culinary lead, the Chef will introduce people to the exciting and delicious world of luxury kitchen appliances, turning curious visitors into consumers through comprehensive cooking demonstrations, culinary-based events & classes, and product consultations. Key Qualifications: • Demonstrated cooking and presentation experience, particularly in front of a group or in an open kitchen, with the focus on the appliances, • Proven leadership and team building skills, with an emphasis on collaboration and building genuine relationships, • Ability to demonstrate products during one-on-one consultations and large group settings, • Desire to consistently deliver exceptional customer experience Key Responsibilities Include: • Leadership, Management and Accountability of the success of the San Francisco Design Center Culinary Team and all RIGGS culinary events, • Conducting comprehensive cooking demonstrations, use and care classes, and cooking for events. Your skills effectively showcase the product(s) to consumers, trade representatives (architects & designers) and sales partners (dealers), • Provide one-hour educational showroom tours and product demonstrations of our luxury kitchen appliances to customers, • Developing interesting and exciting elevated menus, with an emphasis on local food products, • Manage all aspects of event planning: menus, staffing, scheduling, purchasing, vendor management and execution., • Inventorying/Ordering/Quality Control of all food products and equipment used, • Managing culinary support staff for events, both on and off site, • Cultivating relationships with other Sub-Zero Wolf Showroom chefs around the country to share best practices, inspire and educate each other, • Maintaining all food safety standards to local regulation, • Supporting the other Showroom team members by assisting with consumer education, product knowledge and showroom tours as needed, • Create and maintain the budget for all showroom and dealer culinary events., • Ensure expert product knowledge on all products is current. Attend training meetings and educational classes as is authorized (up to date on LMS courses) Job Requirements: • Minimum 8 years in the culinary industry in progressive culinary/kitchen management roles. Preference for candidates with demonstration or group speaking experience, • Must be able to work Monday-Friday, 8am-5pm in person in the Riggs San FranciscoShowroom. Ability to work flexible hours to support events and showroom schedules, including evenings and weekends as needed, • Thorough knowledge and understanding of kitchen equipment use and operation. Experience with the Sub-Zero Wolf brands is a plus, • Organization, time-management, attention to detail, and excellent verbal and written communication is a must, • Passionate about exceptional customer service, and strive for excellence every day, • Strong people skills— you’re approachable, a good listener and empathic, • Working knowledge of Microsoft Office Suite (Excel, Word, Powerpoint, Outlook). CRM experience is a plus., • Must have a clean driving record Physical Requirements: Riggs Distributing, Inc. strives to promote employee health and wellness by paying special attention to prevention of accidents in the workplace which may result in property damage, injuries, or loss of life. We support team members working safely and ask everyone to report any safety or health concerns that could reasonably be encountered while performing their role at a Riggs-owned location or while working from home. • Must adhere to ergonomic best practices and maintain awareness of risks of injury and ensure that environments are maximized for comfort and productivity, • Must be able to perform general functions and responsibilities in an office and kitchen environment with adequate lighting and ventilation and varying ranges of temperature and noise levels., • While performing the functions and duties of this job, employee is regularly required to sit, reach with hands and arms, walk, and talk or hear, • This job requires some stooping, kneeling, bending, and use repetitive motions, • Must be able to occasionally lift and/or move up to 25 lbs, • Moderate dexterity application of basic skills to use knives, kitchen equipment, calculator, keyboard, phone, and hand/eye coordination.

Job DescriptionIf you're good at what you do, you can work anywhere. If you're the best at what you do, come work for Doma Technology.About Us Doma Technology LLC offers solutions for lenders, real estate professionals, title agents, and homeowners that make closings vastly simpler and more efficient, reducing cost and increasing customer satisfaction. Our Values • Obsessively Entrepreneurial - We encourage calculated risk-taking, and we know that some of our best learning happens by making mistakes along the way., • People First - We communicate with honesty and respect to our customers, colleagues, and partners., • Better Together - We believe diversity, equity and inclusion creates value through the differences in our backgrounds, experiences, and perspectives. Key Responsibilities • Design and Architect Platform Services: Lead the technical design and implementation of core platform services and automation frameworks, including Infrastructure as Code (IaC) modules, CI/CD pipelines, and self-service tooling that enables engineering teams to deploy with confidence and speed., • Drive Operational Excellence: Build and operationalize comprehensive monitoring, alerting, and observability solutions across the organization. Establish SLOs/SLIs and implement systems to ensure platform reliability, performance, and availability at scale., • Technical Leadership & Mentorship: Serve as the hands-on technical leader and subject matter expert, mentoring engineers across multiple teams on best practices for building scalable, resilient, cloud-native systems. Define and enforce architectural standards, coding practices, and operational excellence principles., • Cross-Functional Collaboration: Partner with data engineering, SRE, security, and software teams to support and scale products., • Build for Scale & Reliability: Architect and implement platform components that handle significant technical and organizational scale, supporting high-throughput systems with minimal latency and maximum reliability. Drive initiatives toward event-based architectures and distributed systems patterns., • 8+ years of professional experience in data engineering, platform engineering, infrastructure engineering, Site Reliability Engineering (SRE), or DevOps roles, with a proven track record operating at the Staff or Principal IC level, • Extensive experience building and operating large-scale, distributed systems in production environments, • Deep expertise in Infrastructure as Code (IaC), particularly large-scale usage of Terraform, CloudFormation, Pulumi, or another IaC framework., • Expert-level knowledge of container orchestration technologies (Kubernetes, Docker) and cloud-native application deployment patterns, • Strong experience with CI/CD practices and tooling (e.g., GitLab CI, GitHub Actions, Jenkins, ArgoCD) and experience building self-service pipelines for engineering teams, • Proficiency in system programming languages (Python, Go, or similar) used for building internal tooling, automation APIs, and platform services, • Proven experience designing and maintaining production observability systems (Prometheus, Grafana, ELK stack, Datadog, or similar), • Experience building scalable services on top of public cloud infrastructure (AWS, Azure, or GCP) with extensive use of managed services, databases (RDBMS, NoSQL, key-value stores), and distributed systems, • Strong understanding of networking, security, and systems architecture in cloud environments, • Excellent communication and documentation skills, with the ability to articulate complex technical concepts to both technical and non-technical stakeholders and write clear architectural decision records (ADRs), • Experience working with AI/ML platforms, frameworks, and APIs, including deploying and scaling large models, • Hands-on experience with GitOps workflows and tools (Flux, ArgoCD), • Background in event-driven architectures and streaming platforms (Kafka, Kinesis, Pulsar), • Experience with service mesh technologies (Istio, Linkerd, Consul), • Familiarity with security scanning tools for container images, Infrastructure as Code, and runtime security, • Knowledge of FinOps practices and cloud cost optimization strategies, • Experience building developer platforms or internal platform-as-a-service (PaaS) offerings, • Contributions to open-source projects, particularly in the infrastructure, Kubernetes, or platform engineering space, • Experience working in fast-paced, high-growth environments with rapidly changing requirements Cloud Platforms: • AWS, Azure, or Google Cloud Platform (GCP), • Deep knowledge of compute, networking, storage, and managed services, • Container & Orchestration:, • Kubernetes (EKS, AKS, GKE, or self-managed), • Docker, containerd, • Terraform (required), • CloudFormation, Pulumi, or Crossplane, • GitHub Actions, GitLab CI, CircleCI, or Jenkins, • ArgoCD, Flux, or Spinnaker, • Prometheus & Grafana, • ELK/EFK Stack (Elasticsearch, Logstash/Fluentd, Kibana), • Distributed tracing (Jaeger, Tempo, Datadog APM), • Python, Go, or Rust, • Bash/Shell scripting, • PostgreSQL, MySQL, • Redis, RabbitMQ, Memcached, • Load balancers and ingress controllers, • DNS, CDN, and edge networking, • TLS/SSL certificate management, • Network policies and security groups Technical Leadership: • Drive architectural decisions with organization-wide impact, • Design systems and abstractions that enable teams to move faster while maintaining quality and reliability, • Lead technical initiatives from conception through delivery, navigating ambiguity and making principled trade-offs, • Influence platform strategy and technical roadmap across multiple teams and organizations, • Identify and drive initiatives that unblock or accelerate work for multiple engineering teams, • Partner with engineering leadership to align platform investments with business objectives, • Mentor and level up engineers at various levels, from junior to senior, • Conduct design reviews and provide constructive technical feedback, • Share knowledge through documentation, tech talks, and pairing sessions, • Anticipate future technical needs based on business growth and scale requirements, • Evaluate emerging technologies and make recommendations on adoption, • Balance short-term execution with long-term architectural vision, • Contribute to engineering-wide technical strategy and platform vision #LI-Remote Shown below is the lowest to highest base salary we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the base salary range will be based on several factors including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. At Doma, compensation decisions are dependent on the facts and circumstances of each case. This job is also eligible for the following compensation components: Bonus & Equity The base salary range for this role is shown below:$132,100—$236,300 USDHow we'll value you and make your life a bit easier: We offer a comprehensive package of benefits to eligible employees (FTE, non-contract): medical/dental/vision insurance, 401(k), generous vacation time, and paid bonding leave. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. We believe the most valuable investment we can make is to build an outstanding team of colleagues and leaders who are passionate about our mission. We currently offer the following benefits to all Full-Time employees: • Work/Life Balance - We encourage taking Paid Time Off (PTO)!, • 12 Weeks of Paid Family Bonding Leave (Maternity and Paternity), • Incredible medical, dental, and vision benefits options to allow you to customize to you and your family's needs that all start in the following month following your first day of employment, • Health Savings Account (HSA), • 401K with company match program, • Short-Term & Long-Term Disability, • Supplemental Life and AD&D Insurance

Job Description DESCRIPTION: We are seeking an exceptional Chef de Cuisine to assist with the opening of a grand, new French restaurant in San Francisco’s design district this coming January. The cuisine will blend French flavors and culinary traditions with high quality ingredients, top notch technique with no shortcuts, and crowd-pleasing rather than ego-driven composition. This position is ideally suited for a candidate with both fine dining kitchen experience, as well as experience in higher-volume (250+ covers) kitchen operations. Strong leadership skills, communication skills, and an aptitude for organization and logistics are essential to this role. The Chef de Cuisine is responsible for overseeing all kitchen personnel to ensure the highest quality culinary execution and professionalism. Bilingual (English/Spanish) is a plus. Must be authorized to work in the US. Relocation reimbursements will be offered. Opening - • The CDC will assist Ownership with all opening BOH duties including interviewing, hiring, onboarding, and the training and development of BOH staff and management., • Along with the Executive Chef, develop and R&D all opening menus., • Develop and implement initial kitchen organization, defining the various kitchen stations and the associated prep and service requirements., • Create and maintain station order sheets, prep lists, deep cleaning tasks, and schedules., • Work alongside General Manager and service management team to lay out flow of service, kitchen timing, reservation pacing, and POS printing stations., • Organize and set up the new kitchen physically, including equipment and dry storage., • Purchase and set up small ware’s and opening inventory., • Collaborate with events team on event menu options and systems. Culinary - • Manage & mentor our team of sous chefs, ensuring the highest level of execution and professionalism, with specific focus on a respectful and positive environment, thoughtful instruction, attention to detail, and quality., • Work collaboratively with the Executive Chef to continue to evolve the menu and cuisine, quality/qualitative measures, efficiencies, etc., • Oversee quality control: ingredients, finished products, and facilities., • Ensure that all food items are executed properly, while maintaining cost controls and minimizing waste., • Ensure that all food prep & storage areas are maintained in a clean and orderly state, and adhere to all relevant health and safety standards., • Maintain facilities and equipment by scheduling and overseeing proper regular maintenance and repairs. Financial & Administrative - • Participate in the collaborative oversight of the overall financial performance of the restaurant. The CDC will be well-versed in financials from a restaurant level and aware of what practices and systems influence our financial successes. Training can be provided in these areas., • Work with Marketing as needed to promote the restaurant in a wide variety of media., • Work directly with Events team to ensure seamless and successful execution of on- & off-site events including service outline, menu design and execution., • Ensure all labor and HR requirements are met and oversee time & attendance, time off requests, etc. for all BOH., • Conduct regular performance reviews of all BOH employees., • Ensure BOH invoices get coded properly and are submitted to be paid., • Work closely with other managers to ensure smooth relationships between departments. REQUIREMENTS: • Proven success as a chef in a lead role in a similarly sized, single unit or multiple unit restaurant., • Minimum 5+ years kitchen management experience (preferably with at least some in fine dining). Experience opening a restaurant as a sous chef or higher is a plus., • In-depth knowledge on cooking techniques, sanitation principles, and food preparation., • Ability & desire to lead, develop junior kitchen staff, educate & work in a collaborative & creative environment., • Strong attention to detail and ability to comfortably lead a team in a busy atmosphere., • Cool under pressure, always maintaining composure and respectful decorum, never screaming or berating., • Computer literacy and familiarity with Google Docs., • Knowledge of local purveyors, vendors, and seasonal products is a plus. BENEFITS: • Competitive Salary ($105-125k+), • Subsidized Health/Dental/Vision, • PTO, • Group dining discounts, • Relocation assistance ($5k max), • We are an Equal Opportunity Employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other characteristic protected by law.

Job DescriptionDescription: Unox, a market leader in the production of high-end ovens and certified as a Great Place to Work® in Europe for the seventh consecutive year, is seeking an Active Marketing Chef to join our dynamic team. This is a remote position requiring residence in Northern California with regional travel as needed. Reporting to the Regional Sales Manager, this role is responsible for promoting Unox products, delivering training, and supporting sales initiatives through live cooking experiences and strong relationship building. Key Responsibilities: • Deliver high-quality, customer-focused Individual Cooking Experiences (I.C.E.), product demonstrations, and trainings for dealers and end-users in the Bay Area., • Actively support Unox brand growth through dealer trainings, trade shows, and collaboration with regional sales reps and partners., • Manage relationships across the territory and provide timely post-sales support, including training and issue resolution., • Keep CRM system updated with accurate sales activities, forecasts, and pipeline reports., • Stay current with market trends and customer needs, offering strategic feedback to enhance sales performance and customer satisfaction. Requirements: Qualifications: • Strong communication skills and a people-oriented mindset with a passion for culinary excellence., • Demonstrated ability to work independently with a sense of urgency, motivation, and accountability., • Familiarity with CRM tools and reporting, or willingness to learn quickly., • Prior experience in hospitality, foodservice, or culinary sales is a plus.

Job Description:\n\nSalary: $90,000 to $95,000 Position Title: BSAFE Program Manager FLSA: Exempt, Full Time Salary: $90k to $95k annually with full benefits Schedule: 40 hours/week, Monday - Friday, some nights and weekends Location: 100% In-Person, on-site in San Francisco, CA Start Date: January 15, 2026 Mission: Booker T. Washington Community Service Center (BTWCSC) is one of the Bay Areas oldest Black-led and serving nonprofit organizations with a century of service to San Francisco. A beacon of Black joy and self-determination, we have nurtured over five generations of Black San Franciscans. We stand embedded as an anchor institution, fostering intergenerational bonds and working in solidarity with allied communities to reform and reimagine a more inclusive San Francisco. We prioritize serving the Black community and welcome all from cultures and ages 0-99 who walk through our door. We are one of the few urban spaces where anyone in the community can access comprehensive services, from a hot meal to childcare to academic support to senior services. Summary: The BTWCSC (Black Safety Access Freedom and Equity)BSAFE Program purpose is to improve the holistic health and wellbeing of Black households by increasing access to health and social services, supporting spiritual and cultural activities that promote community building, strengthening social networks of support, and providing opportunities for healing as well as creating opportunities for early identification and interventions for families struggling to overcome trauma, depression, addiction, housing instability and other mental health problems. BTWCSC seeks a reliable, collaborative, and results-driven professional BSAFE Program Manager to help our dynamic, multi-service organization meet its ambitious short-term and long-term operational targets while sustaining its growth. Under the direction of the BSAFE Associate Director, the BSAFE Program Manager will be responsible for managing our One Door client intake process and the related resource referral associated with its operation. In this capacity, the candidate will direct, coordinate and collaborate with all staff to support the implementation of a robust portfolio of health initiatives and quality services, including intensive case management services, while promoting culturally-affirming community programs that stabilize the community. The candidate will be responsible for the implementation of the programs outreach and engagement activities, while working with our mission-aligned partnerships for service linkages and referrals, program development and strategy, and other data-driven holistic health initiatives to further more equitable and culturally-congruent community wellness and stabilization goals. The successful candidate will contribute to the organization's mission, working to address legacies of inequity and expanding community resilience and wellbeing while enhancing BTWCSC's commitment to excellence. Essential Duties: Program Leadership and Supervision:Supervise, direct and coach (2) BSAFE Case Coordinators, and, using the organization's service leadership philosophy and commitment to excellence.Ensure alignment and collaboration amongst BSAFE Staff, Community Resiliency Programs Team, and larger BTWCSC staff to cultivate a culture of ongoing learning and excellence.Maintain effective and clear 2-way communication between management and frontline staff by ensuring accurate, timely, and concise dissemination of information.Conduct and facilitate staff development training and presentations that uplift culturally-affirming, trauma-informed service provision and program development. BSAFE Program Operations:Ensure the BSAFE Program's operational needs are met for effective delivery. Provide staff with the necessary technology, workspace, tools, and structures to fulfill their roles effectively and efficiently.Working with the BSAFE Program team, the implementation, and maintenance of high-quality BSAFE programs and services that promote the holistic wellness and stabilization of the community from an Afrocentric cultural lens. Programs and services include:Mental Health and Behavioral Health ServicesIntensive Case ManagementIntergenerational Cultural GatheringsPreventative Health Screenings and ServicesEducational wellness activities and programsCommunity Support GroupsCommunity Building, Outreach and EngagementManagement and coordination of BTWCSC staff hires, vendors and subcontractors to ensure high quality service provision and programming.Ensure that various BSAFE Program operations function within the approved budgets and grant contract deliverables and parameters.Conduct excellent customer service, expediently addressing any client complaints or concerns, and providing follow-up staff training and coaching to improve client experience.Support organizational wide outreach and engagement strategies, activities and partnerships with local housing sites, churches, small businesses, trusted messengers, and target community stakeholders within the Fillmore/Western Addition and District 5.Manage the BSAFE Programs integration across other Community Resiliency Programs to facilitate the streamlined access to resources, including locating housing, food, clothing, school programs, vocational opportunities or services, life skills, employment services, and/or relevant mental health services. Client Services:Manage the BSAFEs programming and the coordination of services, including therapeutic support, wellness programming, and intensive case management. Able to facilitate psycho-educational groups.Track and manage client intakes/assessments and service management plans, maintaining confidentiality, accuracy, compliance throughout.Under the supervision of the Associate Director (LCSW) support the management and tracking of client referrals and/or service linkages to appropriate resources and services from vetted partner organizations and agencies.Support the BSAFE Programs intensive case management caseload, monitoring caseload progress, timelines, and financial distributions, while keeping an eye on emerging community needs to further inform program development, services, and policy advocacy.Identify and provide emergency crisis services and interventions as necessary, while effectively coordinating holistic support.Maintain biweekly and/or monthly care coordination meetings with staff, practitioners and providers to ensure a collaborative and seamless delivery of services. Community Partnerships and Advocacy:Initiate, develop and vet strategic partnerships with mission-aligned organizations, health providers, practitioners, and/or stakeholders to facilitate service collaborations, referrals and/or service linkages.Develop knowledge on policy and advocacy issues relating to economic justice, housing, and public health and safety to further align BSAFE Program services and interventions.Represent BTWCSC in projects that work on the policy level to address the needs of underrepresented communities. Compliance, Evaluation and Reporting:Ensure invoices and receipts for BSAFE program expenditures are tracked and serve stated program objectives.Under the direction of the Associate Director of BSAFE, compile data in a timely and accurate manner to ensure compliance with grant contracts and regulatory requirements related to the BSAFE Program.Support the completion of data gathering and monitoring efforts. This includes quality improvement efforts in the form of annual program surveys.Maintain a secure, HIPPA-compliant database, ensuring utmost confidentiality and data integrity.Familiarity with Medical Billing and SFDPH Reporting and Compliance Systems.Other duties as assigned. Qualifications and Skills Required: A college degree in social work, public health, community development or similar; and LCSW and/or MSW is highly preferred.4+ years of clinical social work experience in a supervised setting OR 5+ years experience in community health, direct service and/or intensive case management.2+ years of demonstrated experience leading, coaching and collaborating with a team.Demonstrated knowledge of the mental health, social and cultural needs of underserved communities and the historical and contemporary impacts of racism and structural inequities.Demonstrated experience with trauma-informed systems of care, and providing racially and culturally-responsive services and programs for diverse populations.Lived experience with Black/African-American communities and/or communities of color and/or navigating housing insecurity and/or the justice system preferred.Ability to communicate effectively and professionally with staff, clients, volunteers, community stakeholders, funders and government agencies.Demonstrates professionalism, socioemotional intelligence, and integrity.Excellent verbal, writing, and comprehension skills.Demonstrates strong project management skills and the keen ability to plan, implement, and execute.Strong applicants must have the ability to be flexible and adaptive to change.Ability to work with diversity and challenge, establishing and maintaining working relationships with co-workers, volunteers, funding source representatives, board members, and other service providers.Ability to manage staff and contribute to strategic hiring decisionsDeep understanding of social and racial issues and committed to championing causes that serve low-income and communities of color; direct experience in working with vulnerable and diverse populationsDemonstrated excellence in organizational and systems planning and implementationDemonstrated interpersonal skills including flexibility and the ability to listen, negotiate and collaborate with various stakeholdersProactive, organized, independent, motivated and detailed oriented managerExperience in successful people management and acute soft skillsAbility to work independently and be both creative and strategic when confronted with complex and multifaceted opportunities and challengesA positive attitude, compassion, and strong team-oriented work ethicAbility to communicate effectively and professionally with agency staff, clients, volunteers, funders, partners and families servedDemonstrates a high degree of professionalism, emotional intelligence, and integrityDemonstrates ability to plan, implement, and execute. Strong applicants must have the ability to be flexible and adapt to changeGoogle Suite, MS Excel and software proficiency required Acuity to detail is critical for this role. Certification, Licensure, Training: Applicants must complete all requirements below: Current CA Drivers License, current auto insurance, and a clean driving record.Current CPR & First Aid Certificate (every two years after that)Current Immunizations (TB) (every two years after that)Clearance Child Mandated Reporting Professional Expectations: In addition to responsibilities, candidates will exhibit and represent behaviors consistent with the expectations within the BTWCSC competency guidelines listed below:Ability to maintain discretion and confidentiality and handle sensitive information.Demonstrates a desire to serve others and fulfill community needs for vulnerable populationsWorks effectively with people of different backgrounds, abilities, opinions, and perceptions.Builds rapport and relates well to others.Makes sound judgments and transfers learning from one situation to another. Exercises mature judgment and good decision-making.Embraces new approaches and discovers ideas to create a better member experience.Strives to meet or exceed goals and deliver a high-value experience for members.Pursues self-development that enhances job performance.Demonstrates an openness to change and seeks opportunities in the change process.Does not indulge in illicit drugs or alcoholic beverages before or during work hours. Physical Requirements: Daily contact with clients, staff, community members, outside organizations and individuals to plan, coordinate and deliver programs. Must be able to move 35 pounds safely. Must be able to remain in a stationary position during shift. Physical requirements are also typical of those needed in an office environment. Schedule: Monday - Friday, 9:00 am to 6:00 pm, occasional nights and weekends. (Additional hours may be required for program activities include but are not limited to, BTWCSC staff events, evening and late-night duty, and staff meetings; a calendar will be provided.) Benefits and Compensation: BTWCSC offers a competitive compensation package with paid time off and holidays, generous health and retirement benefits, and a salary commensurate with experience. This position is full time and exempt with an annual salary range of $90k to $95k plus a full benefits package, including:100% employer covered excellent health, dental, and vision benefitsPaid time off, including 15 days paid vacation, plus holidays and Center breaks/closuresWorkers compensation;Employee assistance program;Monthly wellness benefit after 90 days;Access to daily chef cooked meals and snacks;Commuter benefits;Life and disability insurance401(k) with employer contributionProfessional development opportunities, including conferences, seminars, webinars, and trainings BTWCSC is an Equal Opportunity Employer, committed to hiring a diverse workforce. All openings will be filled based on qualifications without regard to race, color, sex, sexual orientation, gender identity, national origin, marital status, veteran status, disability, age, religion or any other classification protected by law. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. To Apply:People of color and candidates with lived experience are strongly encouraged to apply.Please submit the following:Cover letter detailing your fit and qualifications for the positionCopy of certificationsResume or CVMinimum of 2-3 references including at least one recent supervisorsApplication submission screening will be completed on a rolling basis.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance We are a company with a reputation for high standards, client satisfaction and culinary delights. We have over 45+ years of Business experience in San Francisco. Kitchen Manager Job Responsibilities: Assists the Executive Chef in all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and policies and procedures throughout scheduled shift. Completes the duties of a line cook when needed, and can perform the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within company policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in completion of all back-of-house employee 30, 60 & 90-day and scheduled reviews. Orders supplies, ingredients & materials based on demand Establish relationships with vendors Positive leadership capabilities with excellent communication skills Kitchen Manager Qualifications/Skills Customer service focused People Management, fostering teamwork and providing feedback Planning & multi-tasking Excellent organizational and time management skills Strong business acumen & communication skills Developing costings and budgets & controls Establish relationships with vendors Self-motivated with high energy level Conflict resolution Verbal & written communication. Multi-language (Spanish &/or Mandarin) knowledge preferred. Available to work shifts, after hours, over weekends, and on public holidays. Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations Able to commute to work within 50 miles of San Francisco, California Able to be legally authorized to work in the United States. Position does not provide sponsorship for employment visa status Only those who meet the above requirements, particularly regarding high-volume needs & experience will be contacted. Those who do not meet these requirements may not be contacted. Start date January 2026. A stage try-out may apply. Education, Experience, and Licensing Requirements: Bachelors degree in kitchen management or certification from Culinary School is preferred. High school diploma or GED acceptable Minimum 5+ years of hospitality-related experience Minimum 3+ years of kitchen manager or leadership experience in large volume kitchens Current CA food handlers card and other certification as required by federal/state/local law Computer literate, navigating relevant office and related software

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. Pay rate - $19.18/hr Bourbon Steak and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance MAIN DUTIES A: Key Responsibilities • To manage a section and junior chefs within the kitchen for assigned tasks and duties, • To maintain a high standard of food quality and presentation., • To maintain portion control as directed by the Executive Chef and manage any wastage recording, where necessary, appropriately., • To ensure that dishes are prepared and cooked according to the specific instructions of the Executive Chef., • To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals., • To support the Executive Chef and other Chef de Parties in providing an efficient and effective food service as is required from the catering department., • To assist the Executive Chef in the development of the catering operation in terms of service standards and profitability., • Ensure all policies, procedures, standards and guidelines are carefully adhered to., • To be responsible for cleaning and care of all equipment in the area of work., • To wash equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials as prescribed by the Chef Supervisor in accordance with Health & Safety, Food Hygiene and OSHA regulations and legislation./ Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate., • To perform cleaning tasks as directed by the Executive Chef in any and all areas., • To provide assistance with events catering and any other catering services undertaken by the Kitchen when needed., • To build effective and constructive relationships., • To communicate clearly, concisely and professionally. B: Experience / Knowledge • Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas., • Minimum 5 Years prior Chef de Partie in large volume operations required, • Experience of menu and product development, • Experience of catering for large functions C: Key Skills • Excellent human relation and guest service skills., • Commercial awareness., • Flexibility., • The ability to be proactive and identify and recommend changes for improvement where appropriate., • Accuracy and attention to detail., • Good communication and interpersonal skills, • Problem solving skills., • Excellent organizational skills and the ability to handle a varied and demanding workload., • The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team. D: Food Hygiene and Health & Safety • All staff are required to observe and comply with all relevant regulations and legislation set out on in the Handbook in line with statutory obligations., • Constant standing and walking, • Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance)., • Safely Load and Unload catering trucks with food transit boxes and equipment, • Valid California Food Handlers Card & Manager ServeSafe Certified, • Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description, • Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations., • Whilst English is the main language of communication; we welcome bilingual English & Spanish speakers E: Additional Information This is a parttime post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons.

Job Description Salary: $128,500.00 - $130,000.00 Other Forms of Compensation: 10% Bonus Pay Grade: [[payGrade_obj]] 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 Job Summary: The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company 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: 1480047 Compass Corporate Steven Goldberg [[req_classification]]

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Busser The Busser is responsible for overseeing table maintenance, maintaining the flow of service and assisting the servers in the dining room. Duties include: clearing food & utensils from tables, resetting, bread & water service, monitoring guest satisfaction and assisting the kitchen in expediting the service process. Must be pleasant, conscientious, and professional with excellent knowledge of food and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. GENERAL EXPECTATIONS: • Act with integrity, honesty and knowledge that promote the culture and values of Bourbon Steak, and Mina Group., • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times, • Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence., • Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change., • Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative., • Understand completely all programs, procedures, standards, specifications, guidelines and training programs., • Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies., • Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • 1-2 years of fine dining experience. Knowledge of service and food and beverage, generally involving at least 2 years of restaurant experience and thorough knowledge of fine dining, service procedures and functions., • Cleanliness, organization and the ability to work well in a team situation are crucial to this position., • Food and wine knowledge a plus., • Must be minimum age to serve alcohol., • High school or equivalent education required., • Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment., • Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems., • Must be impeccably groomed, maintain good hygiene, good posture and have required uniform & tools., • Responsive to constructive feedback from Chefs, Manager & other co-workers. LOCATION and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job Description Position Summary: Responsible for washing and cleaning tableware, pots, pans, and cooking equipment as well as all utility and/or maintenance duties in the restaurant as assigned. Essential Functions and Responsibilities: • Loads, runs and unloads the dish machine., • Keeps the dish machine clean and reports any functional or mechanical problems immediately., • Monitors dish machine water temperature to ensure sanitary wash cycle., • Washes and stores all tableware and kitchenware., • Keeps dish room clean and organized., • Maintains adequate levels of clean tableware for dining room and kitchen., • Bags and haul dish room trash to dumpster at designed times., • Handles tableware carefully to prevent breakage and loss., • Maintains adequate levels of dish detergents and cleaning supplies in accordance with SDS.., • Cleans food preparation and production areas as required., • Fills in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or kitchen chef., • Basic food preparation knowledge preferred., • Previous experience in food preparation preferred but not required., • Previous experience working in a restaurant, catering business or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description Position Title: Catering Manager Salary: 110,000-115,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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 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. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1483075 Bon Appetit BRYAN GONI

Job Description About Us: Proudly serving our San Francisco Bay Area communities since 1986, Mollie Stone’s Markets is a local, family-owned grocery store chain. With over 38 years of exemplary performance, Mollie Stone’s Markets continues to make a difference in people’s lives through food. We succeed in the industry by ensuring we deliver a large variety of exciting and quality products in an attractive and positive environment. Our roots remain in healthy, natural and specialty foods. Mollie Stone’s Buyers work closely with local producers around the greater Bay Area to bring high quality products to every aisle. Our goal is to surprise and delight our customers. We pride ourselves on being an employer of choice, and we are proud to offer competitive wages, paid time off, physical and mental health benefits, 401(k) or pension plan, as well as career training programs through our professional partnerships. As a local, family owned and operated business, we are grateful to our customers as they support our vision, which allows us to care for our employees by making a difference in their lives. About the Role: The Produce Warehouse Production Manager is responsible for various tasks from day to day and open to learning new skills. Individuals will be responsible for the daily production of high-quality food products for our produce, deli, cheese, bakery, and grocery. This role is the leader of the Food Production team in conjunction with our chef and buying team to accomplish the overall daily productions requirements. This position requires for a flexible schedule, including possible overnight shifts. Essential Functions: • Manage a schedule and get people on breaks and lunches as scheduled based on the needs of the operation., • Analyze workload and adjust workforce., • Follow recipe specifications as defined in compliance with safety and sanitation requirements., • Ensure that food quality, quantity, freshness, and presentation meet all kitchen and recipe guidelines., • Ensure that facilities are clean and products are stored properly/ labeled accordingly. Submit the daily cleaning checklist with photos., • Communicate to Director of Produce Operations/ Chefs/ Deli Administrative Assistant/ Business Development of needs for product, packaging, labels, supplies and ensure proper availability., • Maintain cleanliness of all items/ equipment/ products and facilities., • Packing and labeling foods to go with accuracy and integrity., • Producing raw goods into finished retail, ready consumer packaged goods., • Document waste and spoilage using appropriate forms and meet all spoilage targets., • Measure and report on the fulfillment metrics daily., • Communicate effectively and timely with supervisors., • At least 1-3 years’ experience working in a kitchen environment with proven production experience., • Serv-Safe certified., • Experience cooking/ handling of cold and hot foods., • Passionate about food and fresh ingredients., • Must know how to use a computer and navigate the internet., • Ability to learn new systems and software platforms., • Understand the difference between good quality and bad quality., • Ability to handle food in compliant with safety and sanitation requirements., • Ability to communicate, work and get along with other team members., • Open mind to learning new skills and processes., • Ability to follow recipe specifications., • Knife Skills., • Honesty., • Integrity., • Creative thinking., • Ability to plan., • Use of technology., • Must be able to repeatedly lift and carry up to 50 lbs., • Continuous use of hands for packaging and working in a food production facility., • Standing: Up to 8 hours per day., • Walking: Up to 8 hours per day., • Reaching: Up to 4 hours per day., • Work in a refrigerated environment: 8+ hours per day., • Complete NGA Online Courses as required by Mollie Stone’s Markets. Including, but not limited to Sexual Harassment and Food Handlers Courses. Depending on Experience: $30-$35/hour Benefits: Benefits Packet includes Medical, Dental, Vision, Life Ins, VTL, 401(k), Profit Sharing, etc. PTO: Vacation, Floaters, CA Sick Time. Travel Requirements: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time. Mollie Stone’s Markets is an Equal Opportunity Employer Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Powered by JazzHR AnPizmPNKx

Job Description Job Summary: The Driver’s primary duty is delivering all orders, shopping, maintaining delivery vehicles and providing stellar customer service at every FBO and Client location. Under the supervision of the General Manager, i.e., the Driver will be responsible for managing the timeliness of the final product that will be delivered to the appropriate location. Responsibilities and Associated Duties: • The Delivery Driver is responsible for delivering catering orders and concierge items in a safe and timely manner in compliance with Air Culinaire Worldwide (ACW) Standard Operating Procedures., • Additionally, the Driver will participate in the process of directly serving the ACW customers and obtaining feedback from them regarding our product and service, which they will relay to the Catering Director, Catering Specialist, Sous Chef, and General Manager as required., • They will be an on-site problem solver in the event of situations arising that require immediate action, and the Driver will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost., • The Driver is responsible for driving safely under the laws and safety guidelines of the state(s) they drive in and always be courteous and careful to avoid accidents and dangerous situations while on the road., • The driver is responsible to maintain the vehicle fleet, clean the vehicle they use and remove all trash, clean the vehicle a minimum of one time per week and ensure that the Geotab signal and FOB are in working order, and will always fill the gas tank before returning to the kitchen on their final run., • Further responsibilities may include picking up supplies as needed in the course of business and routine vehicle cleaning and maintenance., • Understand and maintain quality control and food-safety procedures of food products during delivery., • Under the direction of the General Manager, i.e., maintain operationally safe vehicles by conducting regularly scheduled and required inspections including oil changes, tire changes/rotations, and other servicing., • Maintain impeccably clean (inside and out) vehicles by utilizing self-service car washes., • Assist with the assembly of silverware units and stocking of items in the company vehicles., • Meet weekly with the GM to ensure ACW standards and procedures are accurately reflected in their day-to-day operations., • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Cross-train to be able to prepare or produce food in the kitchen as a secondary duty when business is slow and staffing shortages occur., • This position is based in the San Francisco location but will be assisting the San Jose location with Driver duties., • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide, • Must be able to legally drive and have a current valid driver’s license., • Must be able to work a fluctuating schedule, AM Shifts, PM Shifts, weekends and holidays., • Clear driving records., • Positive attitude and team oriented., • Strong organization and logistic skills., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Summary** The Senior Chef Manager is responsible for leading both the culinary and food service operations of a school dining program, ensuring high standards of food quality, safety, sustainability, and guest happiness.

Job Summary The Senior Chef Manager is responsible for leading both the culinary and food service operations of a school dining program, ensuring high standards of food quality, safety, sustainability, and guest happiness.