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Job Description Position: Estate Manager Reports To: Chief of Staff (potential for direct Principal reporting) Location: San Francisco, CA Schedule: Full-time, On-site Compensation: $200,000$250,000 (DOE) + full benefits About the Role An esteemed San Francisco family seeks a world-class Estate Manager to orchestrate seamless daily operation and smart systems within their 6,000 sq ft primary residence. The right candidate values privacy, calm efficiency, child safety, and conscious leadership, ensuring an environment that supports the family's sanctuary-like lifestyle with minimal staff visibility. Key Responsibilities • Oversee all residence operations ensuring optimal standards of safety, simplicity, and sophistication, • Lead, develop, and inspire a lean team (Household Manager, Operations, EA, Chef, Nanny), • Deploy and optimize advanced management systems (Asana, Slack, Lutron, 1Password), • Implement and uphold strict confidentiality and privacy protocols, • Manage and support age-appropriate child safety practices; plan and coordinate family routines/activities, • Direct residence and event projects with precise planning, execution, and process documentation (SOPs), • Serve as communication hub: liaise with Chief of Staff, filter updates via Slack and urgent texting, • Negotiate and manage vendors/contractors to align with luxury service and family values, • Oversee household budgets, expenses, financial reporting, and cost optimization, • Deliver understated, high-touch event coordination with invisible service styleMust-Have Skills & Experience, • Minimum 8 years managing sophisticated UHNW private households or equivalent estates, • Deep experience with lean teams and high standards in low-key, high-profile residences, • Advanced expertise in management/ops software (Asana, Slack, Lutron, 1Password, etc.), • Demonstrated success in privacy protection, confidentiality, and discretion, • Experience implementing child safety, non-toxic protocols, and creating safe family environments, • Exceptional project management, organization, and leadership skills, • Proven financial acumen: budgeting, negotiation, reporting, and cost control, • Outstanding written, verbal, and digital communication abilities, • History of process optimization, systems creation, and seamless, invisible household managementPreferred Qualifications, • Track record running premier estates with children in residence, • Direct experience reporting to Chief of Staff or ultra-high-net-worth principals, • Comfort with small, high-performing teams versus large household staffs, • Strong vendor/contractor relationships and negotiation experienceIdeal Profile (Score 910 Candidates), • 8+ years in top-tier estate management, with proven expertise in privacy, confidentiality, and tech-forward operations, • Excellent with digital platforms, proactive issue-resolution, and process creation for invisible efficiency, • Child-safety and well-being as a core value; sensitive to family needs, schedules, and preferences, • Calm, emotionally intelligent leader who builds trust and unwavering discretion, • A natural orchestrator who thrives with high expectations but minimal oversightBenefits, • $200,000$250,000 base salary (commensurate with experience), • 100% employer-paid health/dental/vision insurance (for employee + dependents), • 401(k) plan with 6% company match, • 10 days PTO, comprehensive holidays, sick leave, • Professional growth opportunities; work life balance including weekend swap options

Job DescriptionSalary: $85,000 Job Title: Oakland Brigaid Chef Job Status: Full-time Exempt Brigaid Supervisor: Brigaid Regional Chef Location: Oakland, CA Compensation: $85,000 plus full benefits Were hiring four chefs to join our existing team in Oakland Unified School District (OUSD)! Since 2016, weve been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, weve expanded from a team of 5 chefs to a coast-to-coast network of over 70 and counting. About Our Partnership With OUSD: OUSD supports nearly 34,000 TK-12 students across over 70 sites. The foodservice program serves breakfast and lunch daily and operates out of approximately 90 kitchen sites along with a central kitchen. Theyre eager to: • Fully operationalize a state-of-the-art central kitchen to cook more from scratch, • Elevate the quality and consistency of menu offerings What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training • Work with OUSD leadership to implement new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs)., • Conduct regular staff training at the central kitchen on basic culinary, safety, and operational best practices in accordance with our standards., • Work with OUSD leadership to develop recipes and menus in compliance with the National School Lunch Program., • Work with OUSD leadership to develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites., • Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals., • Document your progress in a daily journal and discuss with your regional chef during regular Zoom calls., • Participate in meetings with your district's foodservice director and/or other stakeholders., • Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks., • Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations., • Model the highest standards for food quality and safety, organization, and professionalism., • Demonstrate a genuine passion for institutional foodservice., • Remain open to different visions of good food., • Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines., • Exhibit excellent leadership and teaching abilities., • Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate., • Understand how to develop, organize, and drive projects forward while working with multiple stakeholders., • Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them., • Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom., • Be flexible in accommodating changes in schedule., • At least 3 years of professional cooking experience in a non-institutional setting (High-volume cooking experience is a plus.), • ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period, • Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel), • Ability to lift and carry objects up to 50 pounds, • Ability to walk around and stand for long periods of time Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. Were proud to offer: • 100% company-paid health insurance for you and your family a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well, • 100% company-paid dental insurance for you and your family through Guardian, • 100% company-paid vision insurance for you and your family through Guardian, • 100% company-paid short- and long-term care insurance through Guardian, • 10 days of paid vacation to start, • 14 paid holidays, • 6 days of paid sick leave Please submit a resume. Well contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Oakland, CA. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Oakland. Should you live farther than 120 miles from Oakland and get offered the position, we will support your relocation to an area commutable to Oakland by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! Were an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

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 Join Our REAL Food Mission! Kitchen Manager Schedule: Sunday–Thursday (45-55 hours per week). Shift flexibility may be needed to meet the needs of the business Who We Are Looking For This role is for an experienced culinary professional who excels in operational excellence. You’re the type of leader who knows how to keep a team motivated, production running smoothly, and executing quality meals at a consistently high level in a fast-paced, high-volume kitchen. If you have a passion for process, planning, and performance — and love working in a solution-focused environment — this is for you. Your Role and Impact We are seeking a strong, hands-on leader to serve as our Kitchen Manager, responsible for driving excellence across all aspects of fresh food production and packaging operations. This role requires an individual who is not only culinary-savvy but also confident in leading teams, supervising kitchen staff, and partnering closely with leadership to execute a high-quality, compliance-driven, and visually appealing fresh food program. What You Will Do • Provide strong daily leadership and supervision across all commissary operations including menu development, prep, cooking, packaging, and labeling., • Support and partner with the Food Service Director on team oversight, production planning, and program development, stepping in as a leader when needed., • Foster a collaborative, respectful, and performance-driven kitchen culture by mentoring, coaching, and guiding team members., • Ensure complete compliance in food safety, proper food handling, and adherence to build specs across all fresh food items., • Lead and continuously improve a high-quality grab-n-go program, emphasizing freshness, shelf life, visual presentation, and smart production timing., • Accurately forecast and build daily sales pars to reduce waste and avoid stockouts while ensuring food remains fresh and appealing., • Oversee ordering, inventory, and kitchen organization with a balance of quality control and cost management., • Develop and execute clear production schedules that optimize team efficiency, timelines, and workflow., • Manage and quality-check the packaging and labeling process, ensuring consistency, food safety, and consumer appeal., • Select and adapt meals to suit packaging constraints, prioritizing presentation, portioning, and freshness., • Own all commissary kitchen systems including cleanliness, equipment care, food safety documentation, and training protocols., • Demonstrate high-touch, daily leadership presence, being actively involved in operations and always available to guide, assist, and problem-solve with the team., • Be patient, adaptable, and supportive, able to pivot quickly and calmly as production or operational needs shift., • Proactively resolve production or logistical challenges with minimal oversight while maintaining open lines of communication., • Maintain clear and consistent reporting to the District Manager, providing updates, challenges, and production forecasts., • Lead with accountability and integrity while ensuring the team is motivated, efficient, and aligned with goals and standards. What You Will Need • 5+ years of culinary experience, preferably in production, catering or commissary settings., • Strong supervisory background, with the ability to train, direct, and motivate teams toward excellence., • Deep understanding of food safety, labeling regulations, and compliance procedures., • Effective communicator and collaborator with a team-oriented mindset., • High attention to detail, strong organizational skills, and the ability to lead in fast-paced environments with shifting priorities. What’s in It for You Location: San Francisco Bay Area Schedule: Sunday–Thursday (45-55 hours per week). Shift flexibility may be needed to meet the needs of the business Salary Range: $90,000–$95,000 annually + potential 5% Bonus based on performance. Benefits: • Medical, dental, and vision plans, • Paid time off and paid holidays, • 401(k) with company match, • Wellness programs and financial planning support, • Career growth within a respected, award-winning culinary company Why Thomas Cuisine At Thomas Cuisine, we do things differently. As a privately held, culinary-focused food service provider, we believe in scratch-made food, real relationships, and taking ownership of our work. In this role, you’ll have the freedom to do things right — without micromanagement, but with full support when needed. Be part of a purpose-driven company where your impact is real, your autonomy is respected, and your work feeds success every day. REAL Food | Genuine Service | Enduring Relationships

Job Description We are seeking a passionate, detail-oriented Chef to lead our kitchen operations, uphold culinary excellence, and deliver an exceptional guest experience. This role requires strong leadership, creativity, and operational discipline to ensure our menu is executed to the highest standards while meeting cost, safety, and labor targets in compliance with California and San Francisco regulations. Key Responsibilities Culinary Leadership * Develop, plan, and execute seasonal menus that reflect the restaurant’s culinary vision and brand. * Ensure all recipes, portion sizes, and plating standards are followed consistently. * Oversee daily kitchen operations, from prep to service, ensuring efficiency and quality. Staff Management * Recruit, train, schedule, and supervise all BOH staff in alignment with SF labor laws, including meal/rest breaks and overtime rules. * Foster a positive and collaborative kitchen culture that encourages professional growth. * Monitor staff performance and provide ongoing coaching and feedback. Cost Control & Inventory * Manage food cost targets, portion control, and waste reduction. * Order and maintain inventory, ensuring freshness and quality while minimizing overstock. * Work closely with management to align purchasing with sales forecasts. Safety, Sanitation & Compliance * Ensure compliance with all SF Department of Public Health (DPH) food safety regulations. * Maintain a clean, organized, and hazard-free kitchen environment. * Oversee proper storage, labeling, and rotation (FIFO) of all products. * Ensure staff adhere to all allergy and dietary restriction protocols. Collaboration * Partner with FOH leadership to ensure smooth service flow and menu knowledge. * Contribute to marketing initiatives such as seasonal specials, events, and media features. Qualifications * Minimum 3–5 years of experience as a Chef or Sous Chef in a high-volume, quality-driven restaurant. * Strong leadership skills with the ability to inspire and manage a diverse team. * In-depth knowledge of kitchen operations, cost control, and seasonal menu development. * Food Safety Manager Certification (required by SF DPH). * Ability to work evenings, weekends, and holidays as needed. * Passion for hospitality and delivering a world-class guest experience. Compensation & Benefits * Competitive salary based on experience * Paid sick leave in accordance with San Francisco Paid Sick Leave Ordinance. * Opportunities for professional development and advancement.

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 Sous Chef Upscale, High-Volume Restaurant Group Location: San Francisco I'm currently partnered with a renowned and rapidly growing hospitality brand known for delivering an elevated, high-energy dining experience. Theyre seeking a talented and driven Sous Chef to join one of their premier restaurants. This is an exciting opportunity for a rising culinary leader ready to step into a key leadership role within a dynamic, fast-paced kitchen. Why This Opportunity Stands Out: Competitive Compensation: * Performance-based bonuses up to 10% of base salary * Additional merit-based raises and incentive opportunities based on skill, leadership, and impact Robust Benefits Package: * Comprehensive Medical, Dental, and Vision Insurance * Group Life, Disability, and Supplemental Health Coverage (Accident, Hospital Indemnity, Critical Illness) * 401(k) options with both Traditional and Roth plans Lifestyle Perks & Wellness Support: * Dining discounts and/or complimentary onsite meals * Paid Time Off and Paid Sick Leave (as required by applicable state/local laws) * Commuter and Dependent Care benefits * Access to a strong Employee Assistance Program (EAP) Career Growth: * Clear path for advancement within an expanding, internationally recognized brand * Access to ongoing training, mentorship, and leadership development programs Role Overview: The Sous Chef is responsible for overseeing daily kitchen operations, ensuring culinary excellence, and supporting a productive, positive team culture. This hands-on leadership role requires strong operational focus, creativity, and a deep understanding of high-volume service. Key Responsibilities: Culinary Execution & Leadership * Assist the Executive Chef with all facets of kitchen operations and quality assurance * Oversee line execution, plating, and timely service during peak hours * Conduct daily line checks for food safety, prep readiness, and presentation standards * Help create daily specials that reflect seasonal ingredients and guest preferences Team Development & Culture * Train and mentor kitchen staff, fostering growth and consistency * Promote teamwork and communication between kitchen and front-of-house teams * Help coordinate scheduling to maintain labor efficiency and service standards Operational & Financial Performance * Support food cost and labor management efforts to stay within budget goals * Assist with inventory tracking, purchasing, and vendor coordination * Monitor and analyze P&L reports to identify areas for improvement Safety & Compliance * Ensure all health and sanitation protocols are followed * Maintain a clean, organized kitchen with properly stored ingredients * Supervise closing procedures and equipment maintenance Ideal Candidate Qualifications: * 2+ years in a culinary leadership role within high-volume, upscale dining * Well-versed in BOH operations, food safety, and inventory systems * Excellent technical skills: sauces, proteins, knife work, plating, and line support * Strong communicator and team leader, able to manage under pressure * ServSafe Manager Certification (or equivalent) * Willingness to work nights, weekends, and holidays as needed Physical Requirements: * Able to stand for long shifts in a fast-paced, high-heat kitchen * Must be able to lift and carry up to 50 lbs * Flexible availability, including weekends and holidays Interested in Learning More? This is a chance to be part of a cutting-edge culinary team with a company that genuinely invests in its people. If you're ready to step into a leadership role where your talent and drive will be recognized and rewarded, Id love to connect for a confidential conversation. Reach out today to learn more about this opportunity. We are an Equal Opportunity Employer and consider qualified applicants with criminal histories in a manner consistent with the San Francisco Fair Chance Ordinance.

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 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 Job Title: Seasonal Part-Time Guest Care Associate (with Chocolate Experiences Focus) Hours: 12 hours Department: Guest Care (with Chocolate Experiences focus) Report: Director of Guest and Partner Services & Chocolate Experiences Manager Schedule: Sat & Sun: 9:30 am-12:30 pm onsite, Mon, Tues, Wed: 9:30 am-11:30 am onsite Pay rate: $32.10/hour Location: Onsite at 2600 16th Street, San Francisco About Us Dandelion Chocolate is a bean-to-bar chocolate factory in San Francisco’s Mission District. We make chocolate from only two ingredients, cocoa beans, and cane sugar, and travel to origins as often as we can to build good, trusting relationships with the producers who grow and ferment our beans. Now we’re seeking a Guest Care Associate to support our Chocolate Experience (Chex) team throughout our busiest season. Day in the Life At 9:45am on Saturday, just 15 minutes before the first tour, you check in with today’s Chex (Chocolate Experiences) team members to ensure they note a nut allergy for the praliné class and to let the tour guide know a tour is now twelve, not eleven, so no need to wait for a last-minute straggler. With classes, tours, and the factory humming, you reach out to our remote Guest Care team to respond to any other Chex-related inquiries – voicemails, emails, chats, and calls. While responding to an email for a 100-person factory buyout with a virtual tasting, you see an in-person factory guest wandering aimlessly around the factory floor and you take a quick moment to redirect them to their class. A bit later, the twelfth tour person unexpectedly appears and the café team asks for your help uniting them with the in-progress tour. The remaining Saturday goes smoothly with only one call from a guest reporting a lost thermos they may have left in the classroom. You spot the thermos and move it to the café area with a post-it note of their phone number and a note to the café team with the time the guest will stop by to retrieve it. Just before you leave, you double check that the noon tour is flowing smoothly and that there are no last-minute cancellations for the later afternoon events. With the factory fully activated and your inboxes at zero, you head home. About You Above all, you’re great at multi-tasking and reading between the lines to understand intentions, unspoken needs, and to experience the world through guests’ eyes. Our ideal candidate can write emails for a desired emotional impact, connect with in-person guests with grace, guide a VIP guest through the factory to plan their upcoming buyout event, and will help cement Dandelion Chocolate’s reputation as a San Francisco landmark through exceptional hospitality and chocolate-inspired events. Success in this role is measured both by data (numbers of repeat guests, sales figures, etc.) and also from the personal relationships that naturally follow genuine, one-on-one connections. Responsibilities: • Chocolate Experience (Chex) Expertise: You are the go-to person (via in-person, email, chat, and phone) for a range of experiences such as a high-touch VIP guest who wants a holiday factory buyout to a tourist who wants to know if they can walk to the 16th Bart station at night. You will work with the Chex team to understand offered events and to be able to answer questions such as, “Can I bring my three-year-old on the tour?” “How many people can I bring to a factory buyout?” “Is there parking available?” “Can I bring an external caterer to my party?” “Do you have an oven available for my party?” “Is there locked storage available for a tour group’s luggage?” “Can I bring glitter and garlands?” You're responsible for understanding the operating details of the factory, the events, guest expectations, our Chex systems and operations, and then ensuring Chex offerings meet and exceed expectations., • On-site Chex Experience Support: Our factory is almost always bustling with classes, tours, private events, and chocolate programming. Be available onsite from 9:30-12:30 on Saturday and Sunday to support the Chex team with tours, answer phone calls from guests who need technical help rescheduling tours, handle inbound private event inquiries, and answer guest questions such as – “Did I leave my purse?” “Is there room for another person in this class?” “Can I book a second tour for this afternoon?” “Can I meet with someone to see the space in person?” “Can I book the factory for our company’s holiday party and what’s the maximum capacity and deposit?” You ensure that guests have exceptional experiences by ensuring that the events calendar is up-to-date, noting guest requests (e.g. a special birthday, a Michelin-starred chef) are recorded and read by the Chex team, and by being an extra set of eyes and ears for the chocolate factory., • Communication & Scheduling: Whether it's a private truffle making class or a school factory tour, you will be on hand to assist with event booking, calendaring, and scheduling. This will involve a keen eye for detail such as remembering to send an invoice for a private buyout 30 days prior to the event. Take ownership for ensuring the Chex team has the information they need to be successful by providing an end of the day report, recording any issues in GChat for the team, documenting notes in the calendaring systems such as, “The 10am Tuesday tour needs wheelchair accommodations.” and confirming that the Chex team has read the reports and been able to respond appropriately. When additional clarification is needed (e.g. does a stone fruit allergy include almonds), follow-up with the guest in a timely manner. On weekends, be within earshot of the Chex team and assist in-person such as a guest needing assistance with the restroom, greeting early arrivals, moving a cart of dirty dishes to the kitchen, and helping the café team greet a large group at the door., • Hospitality & Tone: Ensure that all Chex-related guest communications receive a timely, helpful response with a warm, calm, detail-oriented voice, while within our SLA standards. For chat, we respond in minutes, for email we typically respond within a few hours. During business hours, we aim to answer all calls when they are received. Help ensure every guest interaction reflects the same level of care and thoughtfulness as our chocolate., • Strategy and Input: You learn the most about an organization when something goes amiss – a lost order, a misscheduled tour, or a sold-out bar. Each time you handle a guest issue, you see an opportunity to improve our operations and event offerings. Work across the organization to research and resolve issues. Help teams create goals (e.g. we should have more summer events next year), improve experiences (e.g. could we have a recipe take-home), & evolve operations (is there a better scheduling tool that will scale better) based on guest feedback. Help shine light on systems that could be improved so that we avoid making the same mistakes each year and our experiences continue to improve. Record and provide that day-to-day feedback into our Guest Care logging tools so that we can share our learnings and suggestions at our quarterly company-wide Guest Care meeting., • Team Player: Manage your time strategically and when you have downtime, ask the Guest Care and Chex teams how you can best assist overarching team goals across Wholesale, Corporate, and Guest Care, especially during the busy holiday season when our success depends upon everyone’s coordinated efforts. During the winter season, we see a 2-3x influx of guest activity – spirits and expectations can be high! We are looking for Guest Care team members whom we want to work with again and again, even when the emails, chats, and calls are at their busiest., • Digital Savvy & Discretion: Research whether an email is a scam before forwarding it to others., know when to loop in other teams (PR receives press inquiries, HR receives reference check requests) and which issues require legal or personnel sensitivity (e.g. someone asks for the CEO’s email, a guest asks if a boxed chocolate set has an allergen, an influencer asks for a free class in exchange for a TikTok post, the IRS requests a wage garnishment for an existing team member). When you learn about something potentially sensitive, maintain confidences, and don’t allow that information to influence how you interact with others., • Availability: This role requires weekends on Saturday & Sunday from 9:30 am-12:30 pm and Monday-Wednesday from 9:30-11:30 am so you can assist with the first tour of the day and the factory is ready. This role will be temporary from August 2025 until the new year when we reevaluate the role and the fit., • Emotional maturity: You’re working with guests from all over the world. Your dedication to providing great service helps you put even the testiest guest at ease., • Excellent verbal and writing skills: You have impeccable spelling and grammar and communicate with simplicity and warmth. You read between the lines and write emails for a desired emotional effect. Your verbal and written communication goes above and beyond what is expected of a guest support role. You are not only communicating clearly, but fostering a relationship with the guest through genuine connection., • Active listening: You are naturally curious and ask questions to understand the context for guest questions., • Technical know-how: We use tools such as Gorgias, Square, Shopify, Aircall, Shipsation, spreadsheets, and Google Suite, just to name a few. We’re happy to train anyone -- a can-do attitude will serve you well. Powered by JazzHR hp1ijNQBA9

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 DescriptionCompany Description About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you. Job Description Job Description Summary: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s 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, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Cutting, slicing and filleting different types of fish and vegetables, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • 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 Requirements: • Minimum 6 months in the food service industry; sushi rolling experience preferred, • Ability to read, write and communicate in English, • Communicate with the customer/member to engage and understand their needs, • Valid food handler’s 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 judgement, • Encompass the company mission and core values Additional Information Salary: $17.46-$19.00 Hourly Hana Group North America is an Equal Opportunity Employer

Bespoke Private Service Job Description Sol - Estate Manager Reports To: Chief of Staff (with potential for direct Principal reporting) Work Schedule: Full-Time, On-Site Location: San Francisco, CA Start Date: ASAP Salary Range: $200,000 - $250,000 Overview An esteemed San Francisco-based family seeks an exceptional Estate Manager to orchestrate the seamless operation of their primary residence. This pivotal role supports a family that values privacy, conscious leadership, and maintaining a peaceful sanctuary for their two children. The position requires a sophisticated professional who thrives in creating harmonious environments while managing complex household operations with minimal staff presence. The successful candidate will serve as the operational nexus of the family's daily life, ensuring flawless execution across all household functions while respecting the principals' preference for limited staff visibility. This role demands someone who embodies conscious leadership principles, demonstrates exceptional technological proficiency, and possesses the rare ability to maintain impeccable standards within an intimate, low-key environment. We seek a detail-oriented leader who excels at behind-the-scenes excellence, combining strong project management capabilities with emotional intelligence and child-safety awareness. The ideal candidate will create systems that run so smoothly they become invisible, allowing the family to focus on what matters most while enjoying the comfort and security of a perfectly managed home. This opportunity is perfect for a seasoned professional who believes in the power of calm efficiency, values authentic relationships, and understands that true luxury lies in seamless simplicity rather than ostentatious service. Expectations • Minimum eight years of progressive experience managing sophisticated private residences, with demonstrated success in creating efficient operations with lean staffing models, • Expert-level proficiency in modern management platforms including Asana, Slack, Lutron systems, and 1Password, with ability to implement and optimize digital solutions for household efficiency, • Deep understanding of family dynamics with children, including comprehensive knowledge of child safety protocols, non-toxic household products, and age-appropriate environmental considerations, • Impeccable track record of maintaining confidentiality and implementing robust privacy protocols in high-profile household environments, • Proven ability to lead small, high-performing teams through positive influence, clear communication, and conscious leadership principles, • Exceptional ability to pivot quickly as priorities shift, maintaining composure under pressure while delivering consistent results, • Strong experience in household budget management, vendor negotiations, and expense optimization while maintaining premium service standards, • Outstanding written and verbal communication skills with ability to distill complex information into clear, actionable updates, • Demonstrated commitment to maintaining personal balance and well-being as a foundation for optimal professional performance Responsibilities • Residence Excellence: Oversee all aspects of the 6,000 sq ft primary residence operations, ensuring every detail reflects the family's values of simplicity, safety, and sophistication. Maintain property to the highest standards while minimizing staff presence and disruption to family life., • Strategic Team Coordination: Lead a compact team of five professionals including Household Manager, Operations, Executive Assistant, Chef, and Nanny. Foster a positive, accountable work environment aligned with conscious leadership principles while ensuring seamless service delivery., • Technology & Systems Management: Deploy and maintain sophisticated digital infrastructure using Asana for project tracking, Slack for team communication, and other platforms. Create transparent systems that provide real-time visibility without requiring principal involvement., • Child Safety & Family Support: Implement comprehensive child safety protocols throughout the residence, ensuring all products, materials, and procedures meet the highest standards for non-toxic, family-friendly environments. Support children's routines and activities with thoughtful planning and coordination., • Project Leadership: Direct diverse household initiatives from routine maintenance to special events, utilizing strong project management skills to ensure flawless execution. Maintain detailed SOPs and continuously optimize processes for efficiency., • Privacy & Security Management: Uphold the highest standards of confidentiality and implement robust security measures across physical and digital domains. Ensure all team members understand and adhere to strict privacy protocols., • Event Coordination: Orchestrate hosted events with meticulous attention to detail, ensuring smooth execution while maintaining the family's preference for understated elegance and minimal staff visibility., • Communication Hub: Serve as primary liaison between household operations and Chief of Staff, providing clear, concise updates via established channels (Slack for routine, text for urgent matters). Filter information appropriately to minimize disruption to principals., • Vendor & Contractor Management: Cultivate relationships with trusted service providers, negotiate contracts, and ensure all external partners align with family values and service standards., • Financial Oversight: Monitor household expenditures, process invoices, and provide regular financial reporting while identifying opportunities for optimization without compromising quality. Benefits • Competitive Compensation: Base salary of $200,000 - $250,000 commensurate with experience, • Comprehensive Healthcare: 100% employer-paid health, dental, and vision insurance for employee and dependents, • Retirement Planning: 401(k) with 6% company match, • Time Off: 10 days PTO, sick leave, comprehensive holiday schedule, • Work-Life Balance: Weekend swap opportunities to maintain personal well-being, • Professional Growth: Ongoing development opportunities within a values-driven environment

Job Description San Francisco, CA (On-site / Hybrid) Full-Time | Sales Leadership Role About the Opportunity: Are you passionate about building lasting relationships and telling the story of unforgettable hospitality experiences? Do you love turning new connections into long-term partnerships, and get excited about promoting unique venues and services? If you're a motivated, people-driven builder who thrives in a dynamic environment, read on. We’re a San Francisco-based hospitality group with multiple restaurants, private event spaces, and pop-up opportunities. We’re looking for a community- and growth-minded Revenue Manager who will focus on building relationships, promoting our offerings, and growing our revenue channels through strategic outreach and authentic connections. What You’ll Own: Revenue Growth & Promotion * Develop and execute strategies to promote our venues, food experiences, and private event capabilities. * Grow revenue through in-person and digital relationship-building campaigns across all venues. * Represent the brand in the community — from office tours and happy hours to neighborhood meetups and open houses. * Tell our story: Create and share tailored sales materials that resonate with corporate partners, apartment managers, and event planners. Community Engagement & Relationship Building * Engage with nearby apartments, condominiums, and business offices to build ongoing partnerships. * Launch neighborhood programs (welcome gifts, pop-up tastings, meet-the-chef events) that build awareness and drive bookings. * Attend local events, mixers, and open houses as a face of our brand. * Build and maintain a strong client database with regular follow-ups and personalized outreach. Sales Strategy & Leadership * Serve as the Senior Seller — actively prospecting and closing new event and partnership deals. * Coach and guide a small sales team to hit revenue goals across event bookings, catering, and venue activations. * Establish and track KPIs, create reports, and share insights with leadership regularly. * Work cross-functionally with marketing, events, and operations to align sales with execution. Who You Are: * A natural connector who genuinely enjoys meeting people and creating win-win relationships. * A motivated self-starter with a track record of initiating and growing successful partnerships. * An enthusiastic promoter who knows how to sell without selling — you inspire confidence and curiosity. * A confident communicator, strong follow-upper, and clear closer who understands the hospitality space. Skills & Experience: * 4–8 years in hospitality, sales, marketing, or partnerships — ideally with event or restaurant experience. * Proven ability to build lasting B2B relationships and drive revenue. * Familiar with outreach tools, CRMs, and building scalable local campaigns. * Bonus: Knowledge of San Francisco’s residential and corporate markets. Compensation: Base Salary: $70,000+ (depending on experience) Uncapped Commission Plan based on personal revenue growth Team Performance Bonuses for exceeding group targets Benefits include paid time off, team meals, and access to hospitality experiences Ready to Build Revenue Through Relationships? Apply now. We will be reviewing applications until August 15 and will identify final candidates from that group of applicants. We’re excited to meet our next revenue driver and relationship leader, and this could be you!

Job Description • We are hiring immediately for a Hospitality & Culinary Manager in Training position., • Location: San Jose, Palo Alto, San Francisco, California Note: online applications accepted only., • Schedule:To be discussed further upon interview. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1459131. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: HOSPITALITY & CULINARY MANAGER IN TRAINING OPPORTUNITIES AVAILABLE ACROSS THE U.S.! ROLE DESCRIPTION WE ARE a family of companies delivering the best in food, hospitality, and support services. As the leading foodservice and support services company in the US, we are known for our great people, great service, and great results. If you’ve been hungry and away from home, chances are you’ve tasted our delicious food and experienced our outstanding service. Our 250,000 associates work in award-winning restaurants, corporate cafes, hospitals, schools, stadiums, arenas, convention centers, museums, and much more – in all 50 states. WE BELIEVE that each and every employee plays a key role in our growth, innovation, evolution, and legacy. We know that the next big idea can come from anyone. We encourage developing and attracting diverse expertise that differentiates us as a company as we continue to raise the bar in everything we do. YOU ARE someone that is passionate about developing yourself and those around you. You enjoy being a part of a team that is collaborative, innovative, and driven to succeed. You are inspired to create lasting, memorable experiences for guests. You believe in delivering great service to guests, building strategic partnerships with clients, and continuing to learn and improve each day. You are flexible, adaptable, and are able to act decisively with little or no supervision. YOU MAY HAVE: • Bachelor's Degree received by May 2026 or prior (required), • One year of culinary, customer service, hospitality work/internship experience, • Willingness to relocate for the right role or advancement opportunity, • Demonstrated financial acumen including profit and loss management, inventory, and cash handling skills, • Ability to communicate effectively both written and verbally with peers, employees, clients, and customers, • Strong organizational skills with the ability to prioritize, multi-task, and meet deadlines in a fast-paced work environment, • Basic understanding of contract administration and client relations, • Basic knowledge of food and catering trends with a focus on quality, production, sanitation, safety, and marketing, • Competency in all Microsoft Office applications, • Driver’s License (preferred, but may be required for certain roles) ABOUT THE MANAGER IN TRAINING ROLE: As a Hospitality & Culinary Manager in Training (MIT), you will gain preparation for a potential future role within our hospitality team leadership. Through this process, you will learn the best practices of your Compass Group sector, and facilitate these practices within areas which may include, but are not limited to: marketing, customer service, retail, merchandising, purchasing and supply chain, hiring, training, payroll, profit and loss, and more. As an MIT, you will be assigned to a training location to complete the on-site, hands-on learning portion of your onboarding and training experience while you participate, in tandem, in Compass Group’s Accelerated Manager Program (AMP). Upon successful completion of AMP, relocation within your assigned region may be required to be considered for placement opportunities. Placement or promotional opportunity into a full-time management position upon completion of AMP is based upon your performance and business need and is not guaranteed. As an AMP grad with a focus in hospitality/front of house operations, you may take on managerial assignments in operational areas such as: • Café Management, • Catering Management, • Chef Management, • Retail Management, • Dining Services Management, • Customer Service Management, • Merchandising Management, • Sous Chef ABOUT THE ACCELERATED MANAGER PROGRAM: AMP is a unique combination of assessment, organizational training, and one-on-one coaching that surfaces and develops our future leaders. AMP provides new and aspiring managers with an impactful, fast-track learning opportunity focusing on management development. AMP uses a personalized approach that aims to customize learning for your unique strengths, skills, and interests. This program can be completed in 12 weeks or more, depending on your learning needs, your pace, and the goals of your particular sector. By participating in AMP, you will receive: • Competency-based assessment to identify your leadership strengths and opportunities for development, • Custom-built, personalized learning path with experiential learning, micro-courses, and simulations, • One-on-one peer support and mentorship, • 360°ree; evaluation of progress and development Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job Description Position: Chief of Staff Private Estate & Household Operations Reports To: The Principal Location: Dolores Park/Pacific Heights, San Francisco (Full Time, Hybrid; primarily in-person) Compensation: $200,000$350,000 + insurance stipend, paid time off, and holidays About the Role A highly private, distinguished San Francisco family seeks an executive-level Chief of Staff to lead all estate and household operations with autonomy, innovation, and absolute discretion. This is not a traditional estate manager or assistant role; you will be the owner of all home and personal operations, seamlessly elevating the Principals lifestyle and overall household experience. Key Responsibilities • Build, document, and own all household systems (Home Bible) from scratchprocess design, protocols, and SOPs, • Serve as the single point of accountability for all operations; proactively manage, report, and solve for ambiguity, • Strategically support the Principal and family in every detail: routines, hospitality, dietary needs, wardrobe, and pet care, • Oversee staff management: recruitment, training, supervision, and positive team engagement (domestic, chef, contractors), • Manage household finances: bill payment, budget tracking, vendor negotiation, expense management, and reporting, • Spearhead all administrative systems: medical and personal schedules, reminders, online account/utility management, and secure document handling (1Password proficiency a must), • Maintain rigorous privacy and confidentiality: manage PO/virtual boxes, pseudonyms, address confidentiality, digital/physical security, and vendor compliance, • Plan, manage, and execute all household eventsguest lists, invitations, hospitality, security, and logistics for parties, dinners, poker nights, and large-scale hosting, • Orchestrate extensive travel logistics: domestic/international booking, group travel planning, last-minute adjustments, points/rewards optimization, and legal/travel doc management, • Own specialized operational projects: aviation coordination, legal/LLC/finance documentation, estate asset managementMust-Have Skills & Experience, • Minimum 8 years in estate management, luxury hospitality, or high-profile private/family office operations, • Proven systems builder: documented success creating and optimizing home/service protocols and managing multi-stakeholder environments, • Action-oriented, high-ownership leader with independent problem-solving ability and relentless follow-through, • Executive communication: exceptionally clear, proactive reporting and stakeholder management, • Advanced technical fluency in digital/project management platforms, home automation, AV troubleshooting, and secure online credential management, • Staff leadership: hands-on experience supervising and engaging multi-role domestic teams, • Uncompromising discretion: strong privacy/family security track record, both digital and physical, • Financial stewardship: expertise handling bill pay, vendor negotiation, expense optimization, and transparent reportingIdeal Profile (Score 910 Candidates), • Executive-level, principal-facing Chief of Staff or high-level Estate Manager with large private home/family office experience, • Owners mindsetproactive, autonomous, and solution-driven, • Mastery of operational, digital, and hospitality details; strong luxury service ethos, • Unfailing positivity, emotional intelligence, and capacity to set the tone for a harmonious home, • Ability to anticipate and deliver on even unspoken Principal and family preferencesPreferred Qualifications, • Bachelors degree or equivalent experience, • Extensive experience in fast-changing, high-demand private environments, • Experience managing household aviation or complex asset portfoliosBenefits, • Highly competitive salary ($200,000$350,000 DOE), • Insurance stipend, • Paid time off and holidays

Job DescriptionPrimary Responsibilities The Pastry Chef reports directly to the executive chef and also assists with managing kitchen operations. The Pastry 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. Pastry 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. ADMINISTRATIVE: • Estimate food consumption and requisition or purchase food., • Train and manage kitchen personnel and supervise/coordinate all related culinary activities., • Plans, designs and prepares pastries, and desserts by maintaining production, • Implements production, productivity, quality standards., • Contribute to menu creation of the new dessert line: consulting with Executive Chef., • Bring creativity to the pastry offerings, • Ensure the consistent production of high quality desserts, • Ensure resources support the business needs through the effective management of employees and their schedules., • Contribute to revenue through effective food cost control, • Understand proper use of all equipment: ovens, mixers, sheeters, scales, walk-in, and freezer, • Maintain a clean production area, • Clean and sanitize all equipment, work areas, containers and utensils, • Be quick, accurate and organized, • Prepare special orders for events as needed, • Ensure operations are in accordance with food safety and sanitation standards, • Guide FOH staff on product questions and offer assistance in finding or suggesting product selection to customers, • Standardize production recipes to ensure consistent quality., • Plan and price menus., • 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. You must 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: • Tolerate varying noise levels, temperature, and illumination and air quality., • Hand-eye coordination and manual dexterity., • Normal sense or smell, taste, touch and sound., • 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 DescriptionAbout us:Based in Berkeley, CA, UPSIDE Foods grows meat, poultry, and seafood directly from real animal cells. These products are not vegan or vegetarian—they are delicious meat, made without the need to raise and slaughter billions of animals. In doing so, the company aims to address some of the most pressing environmental, animal welfare, and public health challenges, while still giving people the meat they love. Founded as the world's first cultivated meat company in 2015, UPSIDE Foods (formerly Memphis Meats) has achieved numerous industry-defining milestones, including being the first company to produce multiple species of meat (beef, chicken, and duck) and to sell a cultivated meat product in the United States. The company believes that people shouldn't have to choose between the foods they love and a thriving planet, and is working to build a better food system with access to delicious, humane, and sustainable meat, poultry, and seafood. UPSIDE Foods has won various industry awards, including New York Times' Good Tech Awards, FastCo's Next Big Thing in Tech and World Changing Ideas Awards, and the Best and Brightest Companies to Work For in the Nation by the National Association for Business Resources. UPSIDE Foods has raised a total of $608 million, including from the Abu Dhabi Growth Fund (ADG), Baillie Gifford, Bill Gates, Cargill, John Doerr, John Mackey, Kimbal and Christiana Musk, Norwest, Richard Branson, Softbank, Temasek, Threshold, Tyson Foods, and others.About this job:As a Senior Associate Brand Manager - Product & Innovation for UPSIDE Foods, you will play a crucial role in driving the development of a breakthrough new category: cultivated meat. Driving creation of delicious products from concept to launch for a world-changing company requires a creative and analytical thinker with a passion for food innovation and the ability to work collaboratively across various departments.You'll lead a cross-functional team of colleagues from R&D, Food R&D, consumer insights, sales, finance, and supply chain, and manage the end-to-end commercialization process to bring our novel products to market. This position is best suited for someone who has a strong bias for action, ownership mentality, ability to deal with ambiguity, and strong analytical and creative problem-solving skills across both food and science (so fluency with biology is a bonus). This person must be comfortable working both horizontally and vertically across an organization to keep multiple projects and priorities moving forward to achieve deadlines.Responsibilities include: • Lead the ideation, development and execution of new products, • Analyze market trends, data, and competitive intelligence to identify trends and opportunities, • Develop product concepts, prototypes, and formulations in collaboration with R&D, Food R&D, and chef advisors, • Partner with Brand and Consumer Insights counterparts to identify the knowledge gaps, define and initiate the learning plan to optimize the 6Ps of led initiatives, • Manage the product commercialization process and lead cross-functional teams (including R&D, Marketing, FR&D, Supply chain, Sales & Finance) ensuring timely, on budget and successful project completion, • Contribute to the organization's innovation strategy and 3Y pipeline by identifying trends, consumer whitespace, and innovation territories that are aligned with our go-to-market strategy and points of difference, • Partner with the Brand & Sales team to develop compelling product launch plans, product positioning, packaging, and promotional strategies and customer & sales presentationsAbout you:, • Bachelor's Degree (or advanced degree) in Business, Marketing, Biology, or related field, • 3+ years of experience, with experience launching a food product (prior experience in new product innovation, or CPG preferred), • Strong project management skills with ability to successfully handle multiple projects simultaneously and deliver on timelines (Experience in cross-functional team management preferred), • Ability to bridge the realities of our cell biology with optimal food product experience, • Outstanding verbal, written and interpersonal communications skills, • Creative thinker with strong analytical skills, • Operates with a sense of urgency, • Strong leadership and results driven, • Passion for mission-driven food innovation, • Stock options for all full-time incoming team members!, • 90-100% employer-paid healthcare premiums for team members (medical [including HSA and FSA], dental, and vision), • Pet insurance for your furry family members!, • Unlimited PTO, • Company-sponsored learning & development opportunities UPSIDE Foods is an equal opportunity employer and we value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Our company-wide mission is to create a product for everyone, so we are deeply committed to having teams and leaders that reflect this mission.

Job DescriptionJob Description Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known operations are Houston’s, Hillstone, R+D Kitchen, Bandera, East Hampton Grill, South Beverly Grill, Honor Bar, Palm Beach Grill, and White House Tavern. We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: . Benefits: • paid vacation, • comprehensive medical plan Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify. Qualifications Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description The Caviar Co. seeks a highly motivated and skilled Chef to join our team! We are looking for an individual who is passionate about caviar and is committed to delivering an exceptional culinary experience to our guests. We have a small garde manger kitchen where caviar flights and small caviar-centric dishes are prepared for a 37-seat (patio included) restaurant. While the focus is caviar, we have a carefully curated Champagne list that brings together the familiar, the fun, and the finest champagne and sparkling options from California, France, and beyond. Our Champagne Lounge and Caviar Tasting Room is located in the heart of downtown Tiburon. Hours of operation are Wednesday - Saturday, 12:00 pm - 7:00 pm, and Sunday, 10:00 am - 6:00 pm. The ideal candidate has a strong BOH background and experience or interest in FOH service and restaurant operations. As we grow our restaurant concept, this role will evolve—offering exciting opportunities for long-term growth. Responsibilities Overview: You will run the day-to-day BOH operations of our Tiburon Champagne Lounge and... * Execute our menu of caviar bites and flights, and create new and innovative caviar-centered dishes. * Ensure that food is prepared to the highest quality standards and that all health and safety regulations are followed. * Manage daily and weekly inventories and ordering while minimizing waste. * Work with the General Manager to monitor and control food costs, ensuring that they are within budget. * Maintain a clean and organized kitchen and ensure that all equipment and supplies are stored properly. * Collaborate cross-functionally with the Marketing and Events teams on special events, initiatives, and experiences, including off-site events and culinary collaborations. Qualifications: * 3-5 years of kitchen experience * Knowledge of fine dining style, service, and attention to detail * Strong culinary knowledge and food preparation techniques * Knowledge of wine and Champagne is a plus * Excellent communication and interpersonal skills * Self-starter with the ability to identify and manage opportunities for continuous improvement * Knowledge of health and safety regulations and food handling practices * Flexibility to work evenings, weekends, and holidays as needed * Must have a current ServSafe Certification * Basic computer skills and the ability to work in Google Spreadsheets * Must be authorized to work in the US without requiring sponsorship Physical Requirements: * Must be able to work standing on your feet for at least 8 hours per day * Must be able to lift and carry at least 50 pounds * Must have color vision and depth perception for food preparation and food presentation * Must be able to grasp, seize, turn, reach, and hold objects with hands Other Benefits The Caviar Co. offers all full-time employees access to Medical, Dental, Vision, and Life Insurance benefits. After one year of service, all full-time employees have access to a 401(k) option with employer matching. About The Caviar Co. The Caviar Co. is a sister-founded and San Francisco-based purveyor of fine caviar and roe, for life’s everyday indulgence and luxurious occasions. Established in 2015 with a mission to provide unsurpassed caviar collections with quality, integrity, and sustainability, The Caviar Co. conducts business with absolute transparency, sources with great care for the planet, and provides artisanal products with undeniable reliability. For more information, visit thecaviarco.com!

Job Description Location: Burma Love Valencia Position: Kitchen Manager Salary: $95,000- 100,000 (DOE) Calling all foodies, the passionate, the inspired! At Burma Food Group, we are more than just a company - we are a family of passionate individuals who believe that food is a celebration, a source of discovery, and a way to connect with culture. From our first restaurant, Burma Superstar, we`ve grown into a thriving family of restaurants (Burma Love and Burma Bites), a retail line, and a non-profit organization - and this is just the beginning. Burma Food Group is seeking a skilled and experienced KITCHEN MANAGER to play a critical role in supporting the General Manager and leading Back-of-House (BOH) operations at one of our Southeast Asian inspired restaurants in the heart of the mission district. The ideal candidate will have two (2) + years of restaurant leadership experience, a passion for culinary excellence, and the ability to inspire and mentor a team of culinary professionals. We are looking for someone who combines strong technical skills with creativity, organization, and a deep respect for authentic flavors. Job Responsibilities: • Manage day-to-day kitchen operations to ensure timely, high-quality food preparation and presentation, • Supervise, train and mentor kitchen staff to ensure proper food handling, cooking techniques and safety practices, • Ensure the consistency of food quality, presentation and portion control, • Monitor inventory levels and assist with ordering and receiving ingredients and supplies, • Enforce food safety and cleanliness standards, ensuring compliance with local health regulations, • Collaborate with Front-of-House (FOH) team to ensure seamless communication and an outstanding dining experience for guests, • Help in menu development, testing new dishes and creating daily specials, • Proven experience as a sous chef or in a similar role in a fast-paced high-volume kitchen, • Strong culinary knowledge and skills with a passion for food and creating memorable dishes, • Excellent leadership and management abilities, • Knowledge of food safety, sanitation and health regulations, • Ability to multitask, prioritize and work well under pressure, • Strong communication skills and ability to collaborate with both Kitchen and Front-of-House (FOH) staff, • Opportunity to be a part of a growing and passionate company and team, • Unique opportunity to bridge culture through food, • Competitive salary, • Benefits: Medical, Dental, Vision, 401K Burma Food Group provides Equal Employment Opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex national origin, age, disability, genetics and other protected classes. We also consider qualified applicants with arrest and conviction records, consistent with legal requirements, in addition to federal law requirements. Burma Food Group complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company operates.

Job Description Summary Executive Chef will manage our culinary program bringing various strategies and solutions resulting in creative revenue generation, culinary creativity and expertise, new product development and differentiation. Executive Chef will work to ensure overall success of the evolving menu. This entails adhering to SPiN’s culture and guidelines, health department regulations, and SPiN/Client standards of food quality, freshness and presentation. In addition, Executive Chef motivates, trains, develops and directs managers and hourly employees to accomplish the financial objectives of the operation as well as executing a Food Safety program to ensure the highest standards are followed. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Executes the high culinary standards for our dining and catering operation aligning the SPiN brand., • Ability to meet the strategic plan for culinary emphasis and market leadership., • Develops and effectively communicates strategies for improving customers satisfactions., • Provides training, coaching and on-going support to ensure consistent, high quality food standards are achieved., • Enforces company standards for proper food dating, labeling, and rotation (FIFO), ensuring freshness and minimizing waste., • Assists in development and roll-out of new products/concepts or programs as required, • Oversight of culinary personnel management to include hiring, counseling, coaching and developing., • Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis., • Manages budget in a fiscally responsible manner., • Complies with federal, state and local health sanitation regulations and company and department sanitation policies., • Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation., • Culinary Arts degree is preferred or equivalent professional experience., • 5+ years of culinary management experience required., • A proven track record as an innovative and financially responsible manager., • Ability to effectively communicate, motivate and interact with all levels within the organization., • Proficient computer skills to include various computer programs such as Word, Excel and Outlook., • Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation., • Displays consistent ownership attributes, which provide a high level of customer service at all points of contact., • Capable of working independently, effectively and efficiently with limited supervision., • Excellent communication skills both written and verbal with all levels, from senior management to hourly team members., • Proven track record with food quality improvement initiatives as well as purchasing and inventory control compliance., • Hands-on manager with strong leadership, management and coaching skills., • A demonstrated ability to assess and grow people and operations., • Experience with development and implementations of a service standard platform which can be customized and implemented as a “Best in Class” quality level., • Ability to maintain confidentiality.

Job DescriptionDescription: On Call Events Executive Chef Job Description Based in Oakland, CA with Event locations throughout the Bay Area and Northern California About Just Fare Just Fare is building a just world where food is a force for social change. We make good food — for people who enjoy eating, and for those who want a more equitable and just food system. Based in Oakland, CA, we offer food services for the workplace, event catering, design commercial kitchens and food programs, and operate a community kitchen. We ground everything we do in service of creating a more responsible and ethical world. 1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen. So far, we have delivered over 410,100 meals to communities fighting food insecurity in the Bay Area. Tastes good. Does good. Position Overview The Events Executive Chef (EEC) will oversee and manage all culinary aspects of our social events catering program, which provides high touch special events for both corporate and private clients. The EEC will spend time working both in our commissary kitchen in Oakland and onsite at event locations throughout Northern California. This role is essential in bridging communications, logistics and company culture between sales, front of house and culinary operations. Responsibilities Food • Maintain company food vision and values., • Oversee and contribute to the menu writing process, which consists of: use of responsible sourcing, conserving resources and working with best available products and working to best meet a variety of client considerations., • Find creative ways to reduce food waste and implement measurable solutions that we’re proud to promote., • Build and nurture current relationships with farmers, vendors and community partners to source the highest quality products for the best price. Form and manage new strategic vendor, farmer and community partnerships to continue to evolve the Fare/Loam food brand., • Manage catering growth and development alongside Event Sales & Service Manager, • Oversee culinary operations and teams for multiple events at a given time, • Provide high level logistically planning and execution for BOH operations including on-site event management, • Coordinate communications and logistics with sales leads and Front of House teams, • Oversee every detail of our catering operation, with the help of your catering management team, always looking to improve efficiency and develop systems., • Streamline communications and coordination across Back (BOH) and Front of House (FOH), • Oversee and train BOH on operational efficiencies, production management, staff training/development, sourcing/ordering and cooking techniques., • Develop organizational charts and lead department people projections based on sales projections and budget targets., • Support schedules as needed within budgeted labor cost goals., • Recruit, onboard, and develop BOH staff; mentor and work alongside staff to ensure performance and culinary standards are being met on a consistent basis., • Work with our Finance team to maintain budget and run financially sound operations; teach the culinary team about financial decision making. Requirements: Qualifications & Requirements • Minimum 5 years experience as a Social Events Executive Chef and/or Culinary Operator, • Perform highly detailed work under fluctuating and concerted deadlines., • High levels of organizational development; systems creation, structure implementation and ongoing tracking and management., • Experience as a proven leader with the desire and ability to train others with measurable goals, outcomes and success metrics. Must be inclusive, respectful and considerate., • Ability to uphold high standards for the team through positive discipline and fostering of teamwork., • Ability to be self-sufficient and make sound decisions on-the-fly., • Desire to work with the best local purveyors and products the region has to offer., • Ability to think through the life cycle of food and develop plans to optimize operational efficiency, mitigate waste, and decrease environmental impact., • Extensive culinary skills (knife, prep, preservation, etc)., • Ability to set goals, then plan and execute a roadmap to achieve them., • Honest, clear, and strong oral and written communication skills., • Proficient computer skills (google suite, asana, slack, docs, spreadsheets, etc)., • Courage to think differently, take risks, ask questions and see outcomes as positive no matter the results., • Bilingual (Spanish/English) is a bonus., • Manager Level Food Handler Certification

Job Description Salary: 90,000-105,000 Other Forms of Compensation: Pay Grade: 13 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 Job Summary: Working as the Chef Manager Senior you will be responsible for back and front of the house operations for the food service departments. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Participates in employee meetings and training programs, • Conducts safety, sanitation and maintenance programs, • Maintains food cost while ensuring quality standards, • Maintains an active role in managing team developments, • Manages purchasing and inventory controls, • Degree in Culinary Arts is preferred or equivalent professional experience, • Five years progressive culinary management experience, • Self-starter, innovative and ability to multitask, • Maintains a positive attitude under pressure and motivate team, • Must possess a passion for excellence, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Purchasing, food storage and sanitation experience, • P&L and financial reporting experience, • Knowledge of budgets, labor costs, inventory controls, • Strong leadership, coaching and training skills, • Computer skills: proficient in Microsoft Office and POS, • Excellent verbal and written communication skills, • Exceptional business etiquette and client relations, • Ability to lift, bend and carry up to 40 lbs, • Knowledge of safe and sanitary food handling principles, • Conformity to the highest standards of personal integrity and ethical behavior, • ServSafe or Department of Health certification a plus Apply to Bon Appetit today! 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: 1454507 Bon Appetit BRYAN GONI

Job DescriptionDescription: About Just Fare Just Fare is building a just world where food is a force for social change. We make good food — for people who enjoy eating, and for those who want a more equitable and just food system. Based in Oakland, CA, we offer food services for the workplace, event catering, design commercial kitchens and food programs, and operate a community kitchen. We ground everything we do in service of creating a more responsible and ethical world. 1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen. So far, we have delivered over 500,000 meals to communities fighting food insecurity in the Bay Area. Tastes good. Does good. About Workplace Our Workplace business unit prepares and serves food for a variety of Bay Area companies and institutions. Prepared to satisfy refined palettes and a diverse range of dietary sensitivities and preferences, our nourishing meals aim to delight employees. Our Workplace business unit offers multiple food program solutions to meet our clients' needs. Position Overview The Executive Chef will oversee and manage all aspects of our office catering program, which produces roughly 1,000 meals a day, five days a week from our commissary kitchen. They will spend the majority of their time working from the kitchen with occasional visits to client locations around the Bay Area. This position has great growth potential, contributing to future concepts, planning and management of future food programs. Fare is evolving during an exciting time and is looking for a unique EC who is a great people person and knows how to get the best from everyone. This role requires great attention to detail, the ability to improve and implement systems and tools efficiently and effectively. They will be a true problem-solver, no matter the challenge. Executive Chef reports to the CEO and works collaboratively with leadership and other managers. Requirements:RESPONSIBILITIESFood & Menu Development • Uphold and evolve Just Fare’s food vision rooted in sustainability, justice, and hospitality., • Lead the menu development process, ensuring alignment with responsible sourcing, seasonality and dietary inclusivity., • Collaborate with our clients, sourcing and operations teams to develop menus that are cost-effective, low-waste, and efficient to execute at scale., • Drive innovation by exploring new formats, global flavors, and creative techniques that meet client and community needs., • Identify and implement measurable strategies to reduce food waste and improve kitchen sustainability.Sourcing & Partnerships, • Build and maintain strong relationships with farmers, vendors, and suppliers., • Evaluate ingredient quality, availability, and price to ensure alignment with our culinary and impact goals., • Collaborate with strategic partners to integrate minimally processed, regional ingredients into our menus., • Participate in sourcing strategy discussions to improve cost of goods while supporting local, sustainable supply chains whenever possible.Culinary Operations, • Oversee daily culinary operations across workplace catering, community kitchen, events, and special projects — ensuring consistency, quality, and safety., • Lead the BOH team to meet production timelines, service expectations, and food safety protocols across multiple client sites., • Develop and refine systems that support production planning, ordering, prep, plating, and service execution., • Manage culinary infrastructure — including kitchen equipment, smallwares, maintenance, and space utilization., • Collaborate with cross-functional leaders to improve operational flow across FOH, BOH, and Logistics teams.Team Leadership, • Hire, train, and mentor culinary staff across all kitchens, from line cooks to sous chefs and prep teams., • Set clear expectations for performance, safety, and professional growth; coach staff and lead by example., • Create and manage schedules that align with labor budgets and client needs., • Lead with equity and inclusion, modeling Just Fare’s values in communication, accountability, and collaboration., • Conduct performance evaluations and participate in disciplinary processes as neededClient Collaboration & Communication, • Partner with the Hospitality Manager and FOH teams to deliver outstanding service and client satisfaction., • Support client communication on menu planning, dietary needs, and service enhancements., • Respond to daily feedback and use it to make thoughtful, efficient operational adjustments., • Represent the culinary team in client meetings, tastings, some sales pitches and quarterly reviews as needed.Finance & Metrics, • Collaborate with the Finance team to manage food and labor costs, ensuring financially sound operations., • Review weekly and monthly financial reports to identify trends and drive decision-making., • Lead culinary team education around budgeting, COGS, waste, and profitability., • Track key kitchen metrics — including food cost, waste reduction, production efficiency, and satisfaction scores — and use data to inform improvements.Sustainability & Impact, • Lead sustainability efforts in the kitchen, including waste reduction, resource conservation, and sourcing practices., • Ensure compliance with any certification standards or internal commitments related to environmental and social impact., • Minimum 5 years experience as an Executive Chef and/or Culinary Operator within a commissary, restaurant or relevant food operation., • Perform highly detailed work under fluctuating and concerted deadlines., • High levels of organizational development; systems creation, structure implementation and ongoing tracking and management., • Experience as a proven leader with the desire and ability to train others with measurable goals, outcomes and success metrics. Must be inclusive, respectful and considerate., • Ability to uphold high standards for the team through positive discipline and fostering of teamwork., • Ability to be self-sufficient and make sound decisions on-the-fly., • Desire to work with the best local purveyors and products the region has to offer., • Ability to think through the life cycle of food and develop plans to optimize operational efficiency, mitigate waste, and decrease environmental impact., • Extensive culinary skills (knife, prep, preservation, etc)., • Ability to set goals, then plan and execute a roadmap to achieve them., • Honest, clear, and strong oral and written communication skills., • Proficient computer skills (docs, spreadsheets, etc)., • Courage to think differently, take risks, ask questions and see outcomes as positive no matter the results., • Salary Range of $95,000 to 100,000/Annually Depending on Skills and Experience., • Competitive wages in an equitable tiered pay structure for all positions., • Cell Phone Stipend, • Health, dental, and vision insurance - After 90 Days, • Self Managed Vacation, Paid Time Off (PTO) - After 90 Days, • All employees 401K (retirement account) -After 90 days, • Commuter (pre-tax) - After 30 Days, • Meals provided daily onsite at Oakland Commissary Kitchen, • Opportunity to develop your skills, work with amazing people & be a part of a force for social change! Schedule & Expectations Typical operating hours are Monday through Friday with hours dependent on the service. You are responsible for managing your schedule with your supervisor.

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Oversees and approves training and development of kitchen staff. Provide

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. 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 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 . Powered by JazzHR Z6Gb60ZASn

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 Description Position Title: Cafe Manager Pay 12 Reports To: Salary: 80,000-90,000 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! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Job Summary: Working as the Director of Dining Services you will be responsible for overseeing the day to day Foodservice operations. You will manage and lead a team of employees and you will be responsible for managing client relationships, profitability of the account, and talent development. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Maintains excellent relationships with the client, • Works with the Chef and management team in creating nutritious and top quality food for the students, • Implements new culinary programs in conjunction with the Company marketing and culinary teams, • BS Hospitality degree preferred, • Three to five years of foodservice management experience required, • Dining experience preferred, • Strong leadership and communication skills, • Financial and business acumen, • Excellent communication skills Apply to Bon Appetit today! 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: 1458645 Bon Appetit BRYAN GONI

UC Riverside's Dining Services is recruiting for a Sous Chef. The full salary range for the Sous Chef is $53,100 - $89,700 annually. Under the direction of the Culinary Manager or the Assistant Culinary Manager (ACM), the Sous Chef is responsible for providing operational oversight and functional su

Hard Rock - JobID: 39890 [Kitchen Supervisor / Cook] As a Sous Chef at Hard Rock, you'll: Support and assist in the preparation and design of all food orders; Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary; Support senior management in bui

Job Description Michelin Starred, Celebrity Chef, Michael Mina looking for an experienced Executive Chef for a New project opening in mid 2025! 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 Bungalow Hospitality. 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. 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 QRPk3Y1Ohj

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. 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 . Powered by JazzHR smRuW05CEJ

Job Description Salary: $98,500.00 - $100,000.00 Other Forms of Compensation: 10% Annual Bonus Potential 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 Job Summary: The General Manager, reporting directly to the Resident District Manager, 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 Flik today! 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: 1462212 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Location: Burma Love Teakwood Position: General Manager Salary: $95,000 - 105,000 (DOE) Calling all foodies, the passionate, the inspired! At Burma Food Group, we are more than just a company - we are a family of passionate individuals who believe that food is a celebration, a source of discovery, and a way to connect with culture. From our first restaurant, Burma Superstar, we`ve grown into a thriving family of restaurants (Burma Love and Burma Bites), a retail line, and a non-profit organization - and this is just the beginning. Burma Food Group is seeking a skilled and experienced GENERAL MANAGER to lead operations at one of our Southeast Asian restaurants located in the heart of Hayes Valley. The ideal candidate will bring 3-5 years of restaurant management experience and a strong passion for hospitality, creating a warm and approachable atmosphere and delivering an unparalleled dining experience that celebrates the right tapestry of Southeast Asian cuisine. Skills and Qualifications: • Oversee daily restaurants operations, ensuring an excellent guest experience, • Lead, motivate and manage a diverse team or staff, including hiring, training and scheduling, • Monitor food quality and service standards to maintain consistency, • Develop and implement operational policies and procedures, • Manage inventory, ordering and vendor relationships to ensure efficient supply and chain management, • Drive profitability by analyzing financial reports, managing budgets and controlling costs, • Collaborate with Executive Chef and kitchen team to curate and refine menu offerings, • Build strong relationships with customers and local community to foster repeat business and loyalty, • Ensure compliance with health, safety and labor regulations, • Execute creative ideas to boost restaurant marketing, special events and overall visibility, • Prior experience with a fast-paced restaurant with high volume sales of 5 million +, • Supervise and coordinate all Front-of-House (FOH) activities to ensure experience for guest, • Train, mentor and lead team to waitstaff, hosts, bussers and bartenders. Ensure exceptional customer service standards are consistently met, • Manage reservations, seating arrangements and customer flow to optimize restaurant efficiency, • Oversee the cleanliness and organization of the dining area, ensuring a welcoming and comfortable environment for guest, • Handle customer inquiries, feedback and compliant with professionalism, grace and efficiency, • Work with Assistant General Manager (AGM) with any duties outside of regular hours, including scheduling, bank deposits, inventory and payroll, • Monitor and approve all voids and discounts, • Responsible for opening and closing duties of the restaurants as needed, • Ensure the restaurant is ready for service at the beginning of every shift, • Competitive Salary $95,000-105,000 (DOE), • Quarterly and annual performance-based bonus that can be up to 15-25% depending on restaurant operations, • Comprehensive benefits package: Health, Dental, Vision and 401K, • Opportunity to work in a creative and culturally rich culinary environment Burma Food Group provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, nation origin, age, disability, genetics and other protected classes. We also consider qualified applicants with arrest conviction records, consistent with legal requirements, in addition to federal with arrest conviction records, consistent with legal requirement, in addition to federal law requirements. Burma Food Group complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company operates.

Job Description International Smoke is the wildly popular collaboration between award-winning Chef Michael Mina and renowned restaurateur, chef, 2x NY Times best-selling cookbook author, philanthropist, television host and producer, and entrepreneur Ayesha Curry. Inspired by Curry and Mina’s shared love of global travels and international cooking techniques, International Smoke ignites flavor and creativity focused on woodfired steaks, seafood, ribs, and vegetarian entrees to create flavorful dishes that are craveable worldwide. Assistant General Manager: The Assistant General Manager Position provides 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 International Smoke. 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 pay and great benefits including medical, dental and vision coverage for eligible employees, • 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 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 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, • 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: $85,000 - $95,000/year 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 . Powered by JazzHR RkYVnISnqr

The Floating Chef Manager is responsible for leading both the culinary and food service operations of school dining programs throughout the Bay Area, ensuring high standards of food quality, safety, sustainability, and guest happiness.

Benefits offered for all Full-time Restaurant Managers:. Perks & Rewards for Restaurant Managers:. Acts as manager on duty and opens and closes the restaurant.

Job Description Medline Acute Care has an immediate need for a Clinical Division Sales Manager ideally based out of the California Bay Area or Sacramento, CA. The Clinical Division Manager will be responsible for overseeing and managing the development and performance of all sales activities in the

Job Title: Senior Project Manager Location: Oakland, California Type: Direct Hire Compensation: $150k - $200k Contractor Work Model: Hybrid (4 days onsite) System One is looking for an enthusiastic self-motivated Senior Project Manager who thrives in a fast-paced environment.

Collaborate with other specialists, product managers, and other departments to ensure code meets internal standards.

We are seeking a highly motivated and hands-on Operations Manager to lead and optimize the day-to-day manufacturing operations across our two growing production facilities.

We're hiring a Senior Manager of Workplace Operations & Projects to lead client office initiatives end-to-end, from openings and relocations to redesigns and workplace playbooks. This role is scoped at the Senior Manager level, with a clear path to Director.

The Senior Manager role is transitional, while preparing to assume the role of Director. During the transition period, the Senior Manager will be mentored by the current Director to ensure a seamless transition. Advise managers/support employees with Individual Development Plans.

Operations Manager / Senior Operations – Freight Forwarding (Remote, US-Based – San Francisco Focus). Operations Manager / Senior Operations Executive.

Our client is a fast-growing clean technology company that's solving one of renewable energy's most significant challenges: wasted power generation.Their innovative approach converts otherwise curtailed solar and wind energy into valuable computing resources, creating new revenue streams for renewab

Advise managers/support employees with Individual Development Plans. Advise managers/support employees with performance management. The Senior Manager role is transitional, while preparing to assume the role of Director.

Whether you’re a VP of Sales, Ops, Plant Manager, or Director of Sales in corrugated packaging looking for your next big move—or an experienced GM ready to step into a high-impact executive-track role—this is your opportunity to make your mark at a company on the rise. As General Manager of ou