Trabajos chef en California

Yosemite Valley Lodge is a favorite among park visitors for its proximity to Yosemite Falls and central location. The lodge offers a welcoming environment for guests and staff alike, with a strong focus on service and sustainability. Join a team that helps create unforgettable park experiences. We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The Salaried rate for this position is $70,304.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Title: Account Manager Job Location: Los Angeles-USA-90045 Work Location Type: On-Site Salary Range: $76,847.92 - 96,060.12 Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At Sky Chefs, a career is more than a job, it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights. We are looking for a customer‑focused, organized, and engaging leader to serve as a key connection between our Customer Service Center (CSC), airline partners, and internal teams. As an Account Manager, you’ll ensure airline expectations are met through strong communication, attention to detail, and collaboration across departments. You’ll play an important part in menu coordination, service execution, and maintaining high standards of quality, safety, and on‑time performance. • Medical, Dental, and Vision coverage starting Day 1, • Employer‑paid life insurance and AD&D benefits, • 401(k) with company match, • Paid vacation, sick time, and holidays, • Tuition reimbursement, • Free meals and parking, • Career growth opportunities with a global organization, • Build strong, positive relationships with assigned airline partners and act as their primary on‑site contact, • Ensure accurate billing, provisioning, and inventory levels in line with customer expectations, • Support on‑time departures by coordinating catering activities and responding quickly to service needs, • Track quality scores, customer feedback, and flight attendant comments to help drive improvement, • Coordinate airline audits and evaluations, share feedback with department leaders, and ensure timely responses, • Partner with Quality and Operations teams to maintain food safety, compliance, and airline standards, • Support menu presentations and special events alongside the Executive Chef, • Bachelor’s degree or equivalent work experience, • 3–5 years of experience in a customer‑facing, operations, or service environment (aviation, food service, or hospitality preferred), • Strong communication and presentation skills with the ability to build trust and partnerships, • A proven customer‑service mindset with attention to detail and follow‑through, • Experience understanding and managing product and labor costs, • Comfort using Microsoft Office and standard computer applications SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Description Salary: $95000-$102000 Other Forms of Compensation: Annual Bonus Incentive up to 20%, Medical, Dental & Vision Insurance, PTO, 401K Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit www.ChartwellsK12.com. Job Summary Chartwells at Union School District in San Jose, CA is seeking a Director of Dining Services to lead food service operations across a nine‑school district, serving approximately 5,700 students. As out Director, you will oversee all elementary and middle school food service programs, manage financial performance, and partner closely with a highly engaged client. The position will enjoy a Monday–Friday, 7:00 AM–4:00 PM schedule. Summer operations are lighter and focused on planning and preparation for the school year. In this role, you’ll lead an NSLP‑compliant operation, working with an established Executive Chef to execute menus, improve food quality, and drive student participation. You’ll manage a team that includes union staff, ensure strong day‑to‑day operations, and look for opportunities to grow the program—including building out catering services. The ideal candidate brings strong operational leadership, P&L experience and top tier relationship building skills. This is a great opportunity for a self‑starter who can adapt to change, align with a highly engaged client, and is looking for a long‑term role where they can lead, grow, and make a meaningful impact on students every day. Key Responsibilities: • Lead, mentor, and inspire our team; including a salaried Executive Chef and frontline union associates., • Drive strategic initiatives to enhance customer satisfaction and increase profitability., • Recruit, train, and develop top talent within the organization., • Own the annual budget and control costs optimally., • Ensure adherence to quality, safety, and sanitation standards., • Build strong relationships with clients, customers, and associates., • Performs other duties as assigned to support the efficient functioning of a dining service operation. Preferred Qualifications: • Bachelor's degree in Food Services Management/Hospitality/ Nutrition or Culinary preferred or equivalent experience., • Five plus years of foodservice management experience., • Strong knowledge of high-volume food production is preferred., • Previous P&L accountability or contract-managed services experience., • Exceptional leadership and communication skills., • Proficiency in computer skills. Apply to Chartwells Schools today! Chartwells Schools 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. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wpcontent/uploads/2023/08/2023WageTransparencyChartwellsK12.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1530997 Chartwells K12 KRISTEN STROHMYER [[req_classification]]

Job DescriptionSalary: $150,000 - $170,000 Who We Are: At OluKai, we build premium products for the ocean lifestyle. Our footwear is created using the highest quality materials and crafted into beautiful, functional and incredibly comfortable designs that reflect the spirit of the ocean lifestyle we all enjoy. We are committed to creating quality products for our customers while leaving the smallest footprint possible on the planet. Our company philosophy is to be environmentally responsible as manufacturers and to pledge OluKai to actively support and work for a clean environment and a better quality of life. Our customers and staff embody the connection that exists between people and the ocean, it is our Culture. We want to build a team of individuals who embrace this culture, and have a passion for providing premium products and service to our customers. About the Role: The Director of Color, Graphics & Materials (CGM) is responsible for shaping the visual identity of the OluKai footwear portfolio. This role sets the seasonal and long-range direction for color, materials, and graphics across all categories, ensuring every product reflects our brand ethos of comfort, craft, quality, and modern Hawaiian inspiration. This leader will guide a team, integrate closely with Product Designers, and manage a roster of external creative partners. The ideal candidate brings a refined aesthetic, deep material and color expertise, a strong command of graphic language, and a track record of leading teams to deliver elevated, brand-right design solutions. This role requires a deep understanding of color theory, trends, and materials to create compelling and market-relevant color stories that resonate with our customers. The ideal candidate will have extensive experience in the footwear industry, a strong portfolio showcasing innovative color designs Responsibilities include but are not limited to: • Develop and drive the holistic creative strategy for seasonal color palettes, material stories, and graphic direction across all footwear lines., • Lead the concepting and execution of color, graphic, and material narratives that support brand storytelling, seasonal concepts, and collaboration capsules., • Lead, mentor, and develop a team of color, materials, and graphic designers., • Partner closely with Product Designers to ensure CGM direction enhances and elevates product concepts through all phases of creation., • Collaborate with Development and materials vendorrs to balance creative vision with manufacturability, cost, durability, and lead times., • Work with Merchandising to align CGM strategy with assortment needs, franchise extensions, and consumer demand., • Partner with Brand on early storytelling, visual expression, and alignment of palette/graphic direction with campaign moments., • Direct external creative partners, illustrators, and material specialists, including brief creation, feedback loops, and delivery expectations., • Present seasonal CGM direction, mood boards, and design rationale to internal leadership and cross-functional partners., • Maintain and evolve CGM libraries, digital tools, workflows, and documentation. Requirements and Qualifications: • Bachelors degree in Industrial Design, Fashion, Graphic Design, Material Design, or related field., • 10+ years of experience in color, materials, graphics, or product design, ideally in footwear or consumer products., • 3+ years of leadership experience managing creative teams., • Proven experience integrating CGM direction with product design and development., • Demonstrated ability to manage external creative talent and vendor partners., • Strong portfolio showcasing sophisticated color work, graphic language, and deep material knowledge., • Expertise in color theory, material construction, material sourcing, trend forecasting, and graphic design., • Proficiency in Adobe Creative Suite and related design tools; familiarity with 3D tools is a plus., • Excellent communication, presentation, and storytelling skills., • Strong project management and organization skills; ability to balance multiple projects and deadlines., • Passion for product creation with exceptional attention to detail and refinement. Location & Office Structure: This is an in-office hybrid position, mandatory 4 days per week in office in Irvine, CA with the option to work from home 1 day per week. Subject to change without notice as per company guidelines. Compensation: The salary range for this position is $150,000 to $170,000 plus opportunity for annual bonus; salary is based on the experience that you bring to the position. Benefits and Perks: • Complimentary chef prepared breakfast and lunch provided Monday - Thursday, • Generous product gift program and all brand discounts, • Growth opportunities within the Archipelago family of brands: OluKai, Kaenon, Melin, Roark, • Company bonus program, • 5 year and 10 year Anniversary gifts to Hawaii and other desirable destinations, • Medical, Dental, Vision insurance in accordance with plan guidelines, • Company paid life insurance, • 401k with employer match in accordance with plan guidelines, • 15 Days of PTO plus one additional day of PTO every year on your anniversary and 3 Floating Holidays per year, • Paid beach and giveback days, bi annual team building events and other in person celebrations, • Work with talented and great people who share a love of the ocean lifestyle, • OluKai is a Certified B Corporation with paid company service days, • Dog friendly office Archipelago Companies values a diverse, inclusive, and entrepreneurial workforce and culture, and we provide equal employment opportunity for all applicants and employees. All qualified applicants for employment will be considered without regard to an individuals race, color, sex, gender identity, gender expression, religion, age, national origin or ancestry, citizenship, physical or mental disability, medical condition, family care status, marital status, domestic partner status, sexual orientation, genetic information, military or veteran status, or any other basis protected by federal, state or local laws. If you are unable to submit your application because of incompatible assistive technology or a disability, please contact us at hr@arch-cos.com. Archipelago will reasonably accommodate qualified individuals with disabilities to the extent required by applicable law.

Job Description Assistant General Manager - High Volume Full Service Restaurant | Fremont, CA Fremont, CA – We are actively hiring an experienced Assistant General Manager for a busy, high-volume, full-service restaurant in Fremont, California. This is an excellent opportunity for a driven hospitality professional with 2–4 years of restaurant management experience who excels in fast-paced environments and is passionate about delivering outstanding guest experiences. Position Summary As Assistant General Manager, you will play a critical leadership role supporting the General Manager in all aspects of daily restaurant operations. You will drive team performance, optimize financial results, maintain high service standards, and ensure every guest leaves happy in this high-volume, full-service environment. Key Responsibilities • Oversee daily restaurant operations, including opening and closing shifts for a high-volume full-service restaurant, • Ensure full compliance with company policies, food safety standards, and local alcohol service regulations, • Drive financial performance through cost control, revenue optimization, and meeting or exceeding budgeted goals, • Manage staffing levels, scheduling, and labor costs to balance operational needs with exceptional guest service, • Lead, coach, mentor, and develop a high-performing team of front-of-house and back-of-house staff, • Deliver outstanding hospitality by resolving guest concerns quickly and professionally, • Partner with the Executive Chef and General Manager on menu execution, food quality, and service consistency, • Conduct performance coaching, training, and ongoing team development, • Maintain proper inventory levels for food, beverages, supplies, equipment, and uniforms, • Step in to lead full restaurant operations in the General Manager’s absence, • Participate in management meetings and help execute company initiatives Qualifications • 2–4 years of progressive restaurant management experience in a full-service, high-volume environment (required), • Proven leadership skills with the ability to motivate and develop teams, • Strong knowledge of restaurant P&L management, labor control, and financial reporting, • Excellent communication, problem-solving, and decision-making abilities, • Passion for hospitality and a genuine commitment to guest satisfaction, • Ability to thrive in a fast-paced, high-pressure restaurant setting, • Must be available for evenings, weekends, and holidays Compensation & Benefits • Base Salary: $75,000 – $85,000 annually (DOE), • Performance-based bonus potential, • Comprehensive benefits package: Medical, dental, vision, life insurance, short-term and long-term disability, • 401(k) / retirement plan, • Generous PTO, • Paid meals during shifts, • Monthly dining allowance, • Comprehensive management training and career development opportunities If you are an experienced restaurant leader looking for your next Assistant General Manager role in the Fremont, CA area, we want to hear from you. Join a team that values growth, excellence, and long-term career development in the hospitality industry. Apply today and take the next step in your restaurant management career!

Job Description Location: • We are hiring immediately for a XXX position., • Address: Note: online applications accepted only., • Schedule:, • Requirement:, • Pay Range: $65,000-$90,000 annually We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1534104. 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: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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, • Acts as a liaison between the Company, Client, and the community Preferred Qualifications: • 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 The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • 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 In addition, 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Oversee product quality and operational standards. Direct marketing efforts and adapt to market conditions. Manage and train other managers. Manage sales and profitability, and oversee the budget and reporting. Requirements/Responsibilities Financial Responsibility: Responsible to ensure maximum return on sales of all cost areas directly under your control – cost of sales, operating labor, bad debt, cash over / short, cleaning supplies, service ware, telephone, utilities, IHP, ware washing, postage, menus and misc. Must obtain General Partner’s approval for all non inventory purchases in excess of $1000.00 and single inventory purchase in excess of $2500.00. Co-ordination: Ensure daily Co-ordination with the kitchen staff and operations. Conduct weekly management meetings to review performance and plan upcoming events. Ensures regular and timely communications with the Owner. Minutes from the weekly meeting are to be emailed to Owner. Duties: • Ensure product knowledge of all sales/service personal, • Ensure sales orientation/motivation of all sales/service personnel, • Conducts internal promotions and incentive contests as needed, • Ensures adequate staffing levels to maximize service/sales at peak times, • Up grade information on competitive operations, • Monitor sales mix and advise trends, major changes and customer preference, • Handle all large party bookings to maximize service/sales in coordination with party planner if on staff, • Seek active membership in organizations/activities to help promote the restaurant, • Establish and maintain contact with chamber of commerce, hotel concierges an entertainment people, • Coordinates maintenance and execution of Ordersmart, Opentable and Aloha, • Maintains Web Site. Cost of Sales: • Responsible for product purchasing efficiency, • Perform nightly audit of employees sales and check out procedures, • Conduct 13 period end inventories and upgrade pricing as needed from current invoices, • Enter all invoices by period end – Monitor statements of all vendors, • Periodically proof potential pouring cost, • Ensure product control and security of all stored items Personal Management: • Responsible for all training and development for all employees, • Regularly evaluates all employee needs and ensures on-going maintenance of a qualified labor pool, • Responsible for labor cost efficiencies in all floor areas, • Maintains internal communications among all employee groups: conducts regular employee meetings, • Monitors medical insurance programs Bookkeeping: • Ensures accurate completion of daily sales report, • Maintains comp log, • Ensures daily deposit of all cash receipts, • Responsible for maintenance for all cash bank, • Sign authorizes and codes all invoices for payment, • Complete daily labor analysis, • Complete meal/cover count and net sales summaries, • Enters sales into Ordersmart and prepares all invoices through Ordersmart for download into our accounting package, • Analyses Monthly Income Statements and reports back to Owner on areas of focus or action plan for the upcoming months. Beverage Operations: Has overall responsibility for beverage operations to include staffing, training, cleanliness, M&R of bar equipment, product knowledge & storage, security and control, physical inventory, product consistency and store room organization • Works bartender shifts as needed, • Maintains labor pool, anticipates needs, recruits as necessary, • Completes regular physical inventories of all related items on period end basis in the Ordersmart System., • Monitors glassware efficiency and usage and relays order needs to Floor Manager, • Devises side work schedules and opening and closing procedures, • Maintains and monitors the wine program, • Maximizes purchasing prices while maintaining reasonable inventory levels, • Schedule and organize regular wine tasting and staff seminars, • Monitors pouring cost and efficiency, • Works with chef on daily basis with food and wine pairings Dining Room Operations: Has the overall responsibility for the dining room operation to include staffing, training, cleanliness. M &R, supply, and service area organization. Additionally responsible for overall personal administration, payroll, medical insurance and employee reviews. • Completes payroll or carefully reviews the report from the Administrative Assistant, • Maintain employee files, • Maintains employee labor pool, • Complete schedules – saving a copy of every schedule to the server, • Administer and monitor employee training program, • Monitor linen usage, • Handles workmen comp claims and losses, • Monitor employee evaluation program, • Devises side work schedule for employees, • Monitors and orders all floor glassware, guest supplies, and related products as needed, • Conducts daily pre-shift meetings with staff, • Maintains inventory of all office supplies and forms, • Monitors and maintains all menus, • Monitors Open Table Reservation program, • Monitors and Maintains the Restaurant Web Site., • Monitors and maintains the restaurant take out program – Internal and through second party purveyors Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

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. JOB DESCRIPTION The award-winning Forbes 4-Star and AAA 5-Diamond Waldorf Astoria Monarch Beach Resort & Club is looking for a Restaurant Assistant General Manager to join the Food and Beverage Team! Located in the beautiful coastal town of Dana Point adjacent to Laguna Beach, this town played an iconic role in the emergence of California's surf culture and today is celebrated for its laid-back vibe and fun, active lifestyle. The resort is perched on 175 acres atop a 150-foot seaside bluff with over 400 rooms, 115,000 square feet of indoor and outdoor meeting space, and 8 food and Beverage outlets. This includes 4 restaurants, a beach club, lounge, marketplace, and in-room dining. At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community. Want to learn more? Hotel Website, Facebook, Instagram In this role, you will overseeing the day to day operations of Bourbon Steak, reporting directly to the Restaurant General Manager and overseeing the Front of House Team Members. Classification: Full-Time Shift: Various – must be available to work weekdays, weekends, and holidays. Pay Rate: The annual salary range for this role is $85,000 - $95,000 and is based on applicable and specialized experience and location. What will I be doing? As a Restaurant Manager, you would be responsible for directing and organizing the activities and services of a hotel food and beverage outlet (restaurant, lounge, room service, coffee shop, etc.) in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Manage all outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counselling and evaluations and delivering recognition and reward Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly Ensure compliance with health, safety, sanitation and alcohol awareness standards Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue Ensure team members have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and events Recruit, interview and train team members What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! The Benefits – Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: Access to pay when you need it through DailyPay Medical Insurance Coverage – for you and your family Mental health resources including Employee Assistance Program Best-in-Class Paid Time Off (PTO) Go Hilton travel program: 100 nights of discounted travel Parental leave to support new parents Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* 401K plan and company match to help save for your retirement Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount Career growth and development Team Member Resource Groups Recognition and rewards programs *Available benefits may vary depending upon property-specific terms and conditions of employment.

Job Description Position Title: National Catering Support West Coast Operations Salary: 160,000-170,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Location: Mountain View, CA (Home Office) Portfolio: Mountain View, San Francisco, Oakland, Culver City, San Diego, Tucson, Reno Reports To: Account Director Travel: Regular travel across West Coast sites required. Position Summary This role serves a dual function within the corporate foodservice program: leading national catering support for a complex, multi-site client portfolio, while providing operational oversight across West Coast locations. Based out of the Mountain View flagship office, the Manager partners with site-level leadership, the national event services team, and client stakeholders to ensure catering execution, hospitality standards, and financial performance are consistent, elevated, and brand-aligned across all seven sites. The successful candidate is an executive-presence operator who can move fluidly between national strategy and on-the-ground execution — strengthening systems, coaching teams, and representing the program with professionalism in front of senior client audiences Responsibilities Serve as the point of accountability for the national catering program, ensuring standards, menus, pricing, and service models are applied consistently across all supported sites. Coordinate with the client's national event services team on high-visibility programs, executive functions, and cross-site events. Lead order intake, presentation standards, and sales data entry/tracking for executive floor and national function requests. Build and maintain a quarterly marketing and promotional calendar in partnership with Compass and client stakeholders, including signage, labels, social content, and seasonal campaigns. Establish and maintain tracking systems for catered events; verify deliveries are on time, on standard, and meet client expectations. West Coast Operational Oversight Provide functional oversight of operations at Mountain View, San Francisco, Oakland, Culver City, San Diego, Tucson, and Reno — partnering with each site's General Manager, Experience Manager, and Campus Chef. Travel routinely across the portfolio to audit standards, support large events, and reinforce a unified Campus and Urban service model. Managing Cross sector partnerships ensuring brand and standards compliance Distribute detailed function sheets and communication tools to keep all sites and stakeholders aligned. Team Leadership Manage and develop catering production, sales, and lead associates across the supported sites. Carry out supervisory responsibilities including interviewing, hiring, training, scheduling, performance appraisal, recognition, coaching, and progressive discipline — in accordance with Compass policy and applicable law. Build a strong, stable, hospitality-driven team culture; mentor site-level catering leads. Conduct regular team meetings to keep communication open between management and front-line staff. Client & Hospitality Leadership Act as a primary liaison between Compass/Bon Appetit and client representatives on catering matters. Maintain proactive, positive engagement with guests, clients, and executive stakeholders. Lead executive floor catering presentation — ensuring displays are current, signage and labeling are accurate, and food is merchandised to standard. Be physically present at major events to manage room flow, hospitality, and real-time client communication. Resolve client and guest concerns swiftly, professionally, and to a service-recovery standard. Financial & Administrative Accountability Prepare and manage the annual catering budget; make sound business decisions on labor, product, and capital. Conduct weekly inventory and ordering as assigned; maintain appropriate equipment, product, and décor inventories. Partner with culinary leadership on quarterly menu refreshes reflecting seasonality and food trends. Oversee planning and execution of external catering functions as required. Compliance, Safety & Standards Ensure all team members are trained in and follow food safety, sanitation, and HACCP standards. Verify all catering staff hold required alcohol service certifications and adhere to responsible service standards. Uphold OSHA, corporate, and client safety requirements across the portfolio. Maintain professional appearance and conduct; model Compass standards in attendance, punctuality, and grooming Qualifications Education / Experience: Bachelor's degree from a four-year college or university; or 15 years of related experience and/or training; or an equivalent combination. Required Skills: Demonstrated multi-site or multi-unit catering / hospitality leadership experience, ideally within a corporate or B&I foodservice environment. Strong client-facing executive presence; comfortable representing the program in front of senior client stakeholders. Proven ability to standardize operations across geographies while respecting site-level nuance. Financial fluency: budgeting, cost control, and basic mathematical/analytical skills (discounts, ratios, percentages, proportions). Strong written, verbal, and computer skills (including Microsoft Office, catering management systems, and digital signage/marketing tools). Ability to interpret a variety of instructions in written, oral, diagram, or schedule form. Schedule & Physical Requirements: Stamina to work 50+ hours per week and extended shifts of 10+ hours when business dictates. Flexibility to work different shifts, weekends, and travel across West Coast sites as needed. Ability to reach, lift, stoop, bend, stand, and walk (including stairs) throughout the shift. Ability to regularly lift up to 10 lbs. and occasionally lift up to 50 lbs. Ability to taste and evaluate food and beverage products 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, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1530033 Bon Appetit BRYAN GONI

Job Description Salary: $110,000 -$120,000 Other Forms of Compensation: Bonus Plan Pay Grade: G16 Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job SummaryWolfgang Puck Catering is known for delivering elevated culinary experiences across restaurants, catering, and retail environments. The General Manager plays a key leadership role in shaping those experiences across multiple locations and service models. This role is responsible for guiding operational excellence, developing engaged teams, and ensuring consistent guest and client experiences across restaurants, catering operations, and retail concepts. The General Manager partners closely with culinary, events, and corporate teams to balance creativity, financial performance, and operational rigor in a dynamic, fast-paced environment. This position offers the opportunity to make a visible impact across a diverse account while growing leaders, strengthening culture, and contributing to the continued evolution of the Wolfgang Puck Catering brand. Key Responsibilities • Provide oversight and direction across multiple outlets, including restaurants, catering operations, and retail locations, • Ensure consistent execution of brand standards, service expectations, and food quality across all locations, • Partner with culinary leaders to support menu execution, innovation, and seasonal programming, • Lead operational planning for high-volume events, off-site catering, and special projects, • Build, develop, and retain high-performing management teams across units, • Foster an inclusive, respectful, and collaborative workplace culture, • Support performance management, coaching, and succession planning, • Champion training initiatives that promote growth, engagement, and operational consistency, • Manage budgets, forecasts, and financial performance across multiple operations, • Analyze labor, food costs, and operational metrics to support profitability and sustainability, • Partner with finance and leadership teams on strategic planning and continuous improvement, • Ensure compliance with company policies, safety standards, and local regulations, • Maintain strong relationships with clients, venue partners, and internal stakeholders, • Ensure exceptional guest experiences across restaurants, catered events, and retail interactions, • Act as a senior point of contact for escalations, special requests, and relationship management, • Lead teams in a fluid scheduling environment, adapting to business needs, events, and seasonal demands, • Provide leadership presence during nights, weekends, and peak event periods as requiredWhat We’re Looking For, • Experience leading multi-unit foodservice operations, ideally across restaurant, catering, or retail environments, • Demonstrated ability to manage complex operations with multiple stakeholders, • Financial acumen, including budgeting, forecasting, and cost controls, • Strong people leadership skills with a focus on coaching, development, and engagement, • Comfort operating in fast-paced, event-driven environments with changing priorities, • Collaborative, thoughtful leadership approach that values diverse perspectives, • Clear communicator who builds trust with teams, clients, and partners, • Organized and adaptable, with the ability to balance strategic thinking and hands-on leadership, • Commitment to creating welcoming, inclusive guest and employee experiences, • Experience in premium or chef-driven concepts, • Background in catering, events, or hospitality services with variable schedules, • Familiarity with large, complex operations Apply to Wolfgang Puck today! Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Wolfgang Puck Catering maintains a drugfree workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyWPC.pdf Req ID: 1534128 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job Description Hospitality Confidential is pleased to present an exciting General Manager opportunity with a growing, chef-driven restaurant group operating a high-volume, neighborhood-focused concept in West Los Angeles. This role is based in West Los Angeles and is responsible for running the day-to-day operations of a high-volume location, while partnering with leadership on broader operational initiatives across the group. The concept is centered around a fresh, made-from-scratch menu with a strong emphasis on quality ingredients and daily execution.The position offers the opportunity to work closely with ownership and leadership to drive operational consistency, support revenue growth—particularly in catering—and play a key role in the continued expansion of a fast-growing, quality-driven restaurant brand. About the Role The General Manager will serve as the on-site operational leader responsible for overseeing all day-to-day operations of a high-volume, chef-driven neighborhood restaurant in West Los Angeles. This role is deeply hands-on, with a strong focus on front-of-house leadership, team development, and delivering a consistent, high-quality guest experience in a fast-paced environment. This position is ideal for a hospitality-driven leader who thrives on the floor, enjoys building and developing teams, and can balance operational execution with financial performance. The General Manager will work closely with ownership and leadership to maintain brand standards, drive sales growth—particularly in catering—and ensure operational excellence across all areas of the business. The role requires a strong presence during peak service periods and a commitment to fostering a positive, team-oriented culture while maintaining high standards of professionalism and accountability. Responsibilities Operational Leadership Oversee all daily restaurant operations, FOH, BOH, maintenance etc., including opening and closing procedures Ensure the restaurant is fully prepped, staffed, and ready for service each day Maintain an active presence on the floor during service, supporting staff and managing flow of operations Step into all positions as needed, including running food, expediting, and guest interaction Ensure all areas of the restaurant meet standards for cleanliness, organization, and maintenance Team Development Oversee all hourly employees and lead a team of 30+ staff members, and a Kitchen Manager Manage hiring, onboarding, and training in accordance with company standards Set clear expectations and maintain accountability across the team Provide consistent, direct feedback and address performance issues as they arise Foster a professional, respectful, and team-oriented work environment Financial Performance Take ownership of labor, cost controls, and overall profitability of the restaurant Create schedules aligned with business needs and labor targets Manage inventory, purchasing, and cost of goods Review weekly performance and identify areas for improvement Drive revenue growth, with a strong focus on expanding catering sales and opportunities Guest Experience & Standards Maintain a high standard of hospitality and guest interaction at all times Actively engage with guests and respond to feedback or issues in real time Ensure consistency in service, product quality, and overall guest experience Work closely with kitchen leadership to maintain alignment between front and back of house Operational Oversight Maintain accurate employee records, timekeeping, and payroll inputs Ensure compliance with all health, safety, and labor regulations Oversee maintenance of the restaurant, equipment, and facilities Coordinate repairs and ongoing upkeep as needed Support local marketing efforts, including catering and community engagement Qualifications / Requirements 3–5+ years of experience as a General Manager or similar leadership role Experience in a similar concept, ideally high-volume, quality-driven, with an emphasis on fresh, made-to-order execution Strong front-of-house operational expertise in a high-volume environment Experience managing financial performance, including labor and cost controls Background in catering, events, or revenue-driving initiatives preferred Hands-on leadership style with a willingness to work alongside the team during service Experience with restaurant systems such as POS and scheduling/payroll platforms Strong communication, organization, and problem-solving skills Ability to manage HR-related responsibilities including hiring, terminations, and employee relations Professional demeanor with the ability to remain calm under pressure Must be available to work evenings, weekends, and peak business hours Typical schedule is approximately 50 hours per week, 5 days on-site Compensation & Benefits Base Salary Range: $75,000–$80,000 (flexible based on experience) Monthly Performance Bonus $350 monthly stipend for Health Benefits $100/month cell phone reimbursement Full dining comp onsite Reserved parking 10 days paid vacation 401k eligibility after 1 year (no employer match) Equal Employment Opportunity Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposition, or any other characteristic protected by applicable law.

Job Description Position Title: [[title]] Salary: $105,000-$115,000/annually A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1532962 Compass Corporate Nichelle Miller [[req_classification]]

Job Description Position Title: GENERAL MANAGER-IRVINE, CA Salary: $100,000-$110,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. 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 MyReferral@compass-usa.com. Job Summary The General 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, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • 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 Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionDescription:Floor ManagerUrban Roots Brewery & SmokehousePosition Summary The Floor Manager supports daily front-of-house operations to ensure an exceptional guest experience and smooth service flow. This role oversees opening and closing procedures, leads and develops the FOH team, supports catering and banquet events, and maintains high operational standards across the restaurant and brewery environment. Floor Managers work closely with all departments, including culinary, catering, accounting, and senior management, to maintain seamless operations and strong communication. Key ResponsibilitiesRestaurant Operations • Oversee all FOH operations during assigned shifts, ensuring consistent and efficient service., • Execute all opening procedures, including:, • Counting the safe and preparing bank deposits, • Setting up and distributing cash drawers, • Reviewing staffing levels and confirming team roster, • Establishing shift goals and communicating expectations to the team, • Perform accurate and complete closing procedures, including end-of-day reporting, securing cash, and ensuring the facility is clean and prepped for the next day. Catering & Banquets • Act as the shift lead for onsite catering and banquet events., • Review event details in advance to ensure proper staffing, setup, timing, and guest needs., • Support event execution, guest service, and coordination with BOH and management teams. Leadership, Teamwork & Communication • Promote a strong team-oriented culture, encouraging collaboration and open communication among all FOH staff., • Work closely with different management teams, including the Chef, catering director, brewery leadership, and accounting—to share information, solve problems, and maintain operational alignment., • Provide hands-on coaching, training, and development for FOH employees., • Ensure team members follow service standards, safety guidelines, and company policies., • Foster a positive, supportive work environment built on mutual respect and accountability. Guest Service • Maintain a strong presence on the floor, interacting with guests and providing high-level hospitality., • Resolve guest concerns quickly, professionally, and in alignment with brand standards., • Lead by example to ensure all team members deliver consistent and memorable service. Financial & Labor Management • Monitor labor throughout the shift, adjusting staffing as needed to balance service demands and labor goals., • Support inventory controls by reporting shortages, waste, or equipment needs., • Assist in tracking and communicating performance metrics such as sales and labor POS & Administrative Duties • Demonstrate strong POS knowledge to support staff, troubleshoot issues, and maintain accurate reporting., • Complete required shift documentation, incident notes, and communication logs., • Participate in manager meetings, training, and updates to ensure consistent communication across departments. Innovation & Continuous Improvement • Bring forward new ideas to enhance guest experience, streamline operations, and support business growth., • Assist in implementing new programs, menu changes, and service initiatives., • Provide ongoing feedback to management and support long-term operational improvements.Requirements:Qualifications, • Minimum 2–3 years of restaurant management experience preferred., • Craft beer or brewery experience preferred., • Strong leadership and communication skills., • Excellent guest service and conflict resolution abilities., • Experience managing teams in a high-volume environment., • Knowledge of food safety and alcohol service regulations., • Ability to multitask and remain calm under pressure., • Proficiency with POS systems and basic computer applications.Physical Requirements, • Ability to stand and walk for extended periods., • Ability to lift and carry up to 50 pounds., • Ability to work nights, weekends, holidays, and special events as needed.Key Performance Expectations, • Deliver outstanding guest satisfaction., • Maintain strong employee retention and engagement., • Meet labor and operational cost targets., • Ensure consistent food, beverage, and service quality., • Lead by example through active floor presence and hands-on management.

Pizzero / Chef de Pizza – Alto Volumen (Anaheim) ArtXRow está contratando un Pizzero para integrarse a una cocina dinámica con múltiples conceptos en Anaheim. Pizza Cook / Pizza Chef – Wood-Fired & High-Volume (Anaheim) ArtXRow is hiring a Pizza Cook to join a high-energy, multi-concept kitch

Job Description This position is for The Original Pantry worksite Hope Mission Statement The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Position Purpose and Summary The General Manager will be responsible for overseeing all aspects of The Original Pantry Café during its reopening and transformation into a modernized, mission-driven restaurant, its operations, ensuring financial sustainability, operational excellence, exceptional guest experience,workforce leadership in a union environment and alignment with Hope the Mission’s values. The General Manager will work closely with the Senior Director of Food Services and the Executive Chef to implement operational changes, guide staff through transition, and ensure the restaurant maintains both historic character and contemporary relevance. Responsibilities Change Management & Reopening Leadership Serve as on-site leader during renovation and reopening phases. Implement new systems, workflows, and service procedures. Help guide long-term staff and new hires through operational and cultural change. Act as a steward of The Original Pantry’s legacy while leading its evolution. Operations & Guest Experience Oversee day-to-day restaurant operations, including front-of-house and back-of-house functions. Ensure exceptional guest service while managing high-volume traffic. Oversee opening and closing procedures, scheduling, and shift leadership. Implement updated service models aligned with the modernized menu and brand. Ensure consistent delivery of high-quality food, service and hospitality. Develop and implement operational policies, procedures and standards. Maintain compliance with all health, safety, labor and food handling regulations. Ensure cleanliness, maintenance, and overall presentation of the facility. Financial & Business Management Develop and manage labor, controllable costs, and operating budgets. Monitor revenue, labor costs, food costs, and expenses to ensure profitability and sustainability. Support revenue growth through service strategy, events, and community partnerships. Analyze financial reports and implement strategies to improve performance. Collaborate with the Senior Director of Food Services on financial performance goals. Oversee inventory management, purchasing and vendor relationships. Union & Workforce Leadership Lead a unionized workforce in compliance with collective bargaining agreements. Work collaboratively with union representatives as needed. Foster a professional, respectful, and inclusive work environment. Support workforce development programs involving trainees and transitional employees. Recruit, hire, train and supervise restaurant staff. Create a positive, accountable, and team-oriented work environment. Provide coaching, performance feedback, and corrective action as needed. Ensure Staffing levels align with operational needs and financial goals. Foster a workplace culture that reflects Hope the Mission’s values. Guest Experience and Community Engagement Ensure exceptional guest experience standards are upheld at all times. Address guest concerns promptly and professionally. Develop strategies to build community relationships and increase customer engagement. Partner with Hope the Mission leadership to align restaurant initiatives with broader organizational goals. Collaboration & Reporting Report directly to the Senior Director of Food Services. Partner with the Executive Chef on service execution and staffing alignment. Work with marketing, PR, and community partners on launch and ongoing programming. Collaborate with executive leadership on strategic planning and growth opportunities. Identify opportunities for innovation, community partnership and mission impact. Ensure the Pantry reflects and enhances Hope the Mission’s brand and reputation. Support and workforce development or social enterprise initiatives tied to the restaurant. Qualifications Minimum 5–7 years of restaurant general management experience. Experience managing high-volume, multi-shift operations. Prior experience in a unionized environment strongly preferred. Proven ability to lead teams through change and relaunches. Strong financial acumen (labor control, cost management, reporting). Passion for hospitality, history, and community-based operations. Mandatory Requirements: Background Screening – Employment is contingent upon the successful completion of a criminal background check. Drug and Alcohol Testing – Candidates must pass pre-employment and, if applicable, ongoing drug and alcohol screenings in accordance with company policy. Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record. Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the United States. Compliance with Company Policies – All employees must comply with company policies, including safety, confidentiality, and conduct standards. Schedule / Shift Exempt

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Paid time off, • Training & development, • Vision insurance Located in downtown Los Angeles, Redbird is carved into one of the citys most historic architectural gems, inside the former rectory building of Vibiana the cathedral-turned-event-venue also owned and operated by Chef Neal Fraser and his partners. The space boasts 6 private dining spaces. The design is dynamic, paying homage to the cathedral next door and the existing timeless architecture. Chef Neal Frasers modern American cuisine is refined yet approachable and highlights the multi-cultural influences of his native city Los Angeles. Frasers menu features seasonal small and large format plates ranging from snacks to entrees meant to be enjoyed by the whole table. An extensive cocktail menu by James Beard Award finalist Tobin Shea features well-balanced, bespoke renditions of the classics. Redbird is looking for an Operations Manager to join the team. The Operations Manager will work closely with the Director of Operations and their team of managers to oversee the restaurant, private dining spaces, and event venue at Vibiana. The role requires an intrinsically motivated individual with excellent communication and leadership skills, an eye for detail and a passion for hospitality. Candidate must possess a strong work ethic. The position requires open availability and flexibility with its schedule. Weekends (including Sundays) and holidays are required. Job duties and responsibilities will include, but not limited to the following: • Overseeing all FOH daily operations for the property, which is inclusive of but not limited to liaising with vendors, • Staff training and management, • Maintaining POS system, • Payroll pre-processing oversight, • Daily cash maintenance, • Daily labor reports and timeclock oversight which includes break compliance, attendance, clock outs, overtime, and double time, • Large party reservation oversight, • Ensuring all event orders include pertinent details to allow the staff to execute the event as planned by the client, planners, and event sales team, • Upkeep of maintenance and cleanliness of guest facing and back of house areas as it pertains to the property, • Maintaining guest relations including customer service problem solving and maintaining relationships with regulars, • Maintenance and management of all CRM softwares, • Maintenance of daily physical and digital menus, • Maintenance of business information on all guest facing platforms, • Planning for the flow of business dependent on the events, LA Tourism convention calendar, and local happenings at surrounding establishments like the theatre, sports areas, and colleges, • Managing relationships with local concierge services, • FOH staff scheduling, • Assisting in walkthroughs with prospective and booked event clients as needed, • Assisting with beverage inventories, • Attending weekly management meetings, • Biweekly pull sheets and ensuring that all pulls are set up and broken down into their respective areas, • Maintaining CGS and paper goods inventory, • Maintaining strong relationships with Kitchen, Events, and Facilities Departments, • Overseeing compliance in health and safety, • Handling personnel information with discretionQualifications:, • 1-2+ years of experience in managing in an upscale and/or fine dining restaurant, • Experience in events are preferred but not required, • Proficiency in Microsoft 365, event CRM (Tripleseat preferred), restaurant POS (Aloha, Toast, Square, Micros preferred), restaurant reservation systems (Open Table and Tock preferred), • Experience with Restaurant365 preferred but not required, • Highly organized and an extremely high level of attention to detail., • Both self- motivated and excellent time management., • An ability to communicate clearly with guests, to listen to guests needs, and over deliver in their expectations., • An ability to manage and communicate clearly with staff, • Push, pull, lift 50+ lbs., • Able to climb up and down 5 flights of stairs throughout the day., • California Food Handlers Card, • ABC Responsible Beverage Service CertificationExpected Behaviors:, • Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish., • Represent Redbird and Vibiana professionally through your personal appearance, communication, and respect for others and follow through., • Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction., • Act with integrity, honesty and knowledge., • Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities., • Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety., • Welcome suggestions and new ideas as an opportunity to learn, grow and improve services., • Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner., • Strive to establish standards we hope will have an impact on the overall industry into.

Job Description Salary: $110,000.00 - $120,000.00 Other Forms of Compensation: 10% Annual Bonus 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: Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for the United Club at the SFO International Airport. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Maintain excellent relationships with customers, guests and client as well as other departments, • Work with the Chef and management team in creating menus and providing top quality food, • Oversee all P&L and budgeting as it pertains to the account, • Roll out new culinary programs Preferred Qualifications: • BS, Hospitality or Culinary degree preferred, • Three to 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 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, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1527771 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Operations Manager – Casa Madera, West Hollywood About Casa Madera: Where The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You’ll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision. Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto. Role Overview: The Operations Manager reports directly to the General Manager and plays a critical role in driving daily operations while ensuring every guest interaction reflects our high standards. This position supports the restaurant team, oversees a designated group of employees, and partners with the Executive Chef and GM to manage costs, drive sales, and grow the business. Additionally, this role manages our hotel partnership at the Mondrian, overseeing morning coffee service for guests, in-room dining, and the staff cafeteria. Key Responsibilities: Team Leadership & Development Recruit, hire, train, and retain top talent across operations and culinary teams Conduct performance reviews, document coaching, and identify key employees for growth Lead by example, modeling brand standards and fostering a supportive, high-performing culture Oversee scheduling, team management, and daily staff performance Operational Excellence Become proficient in all FOH and BOH functions Ensure adherence to health, safety, and sanitation regulations Oversee daily venue management, including administrative tasks, repairs, and maintenance Authorize service comps and voids, maintaining operational integrity Brand Standards & Guest Experience Maintain consistent service and presentation across all food, beverage, and guest interactions Conduct daily venue walkthroughs to ensure “Mint Condition” standards Handle guest complaints with professionalism and urgency Support development of new service standards, menu items, and guest engagement practices Marketing & Business Development Support marketing strategies and business development initiatives Coordinate VIP, influencer, and promotional programs to maximize revenue Build and maintain positive relationships with neighboring businesses Inventory, Labor & Financial Management Oversee inventory and labor management, controlling costs and reducing waste Support financial operations including budgeting, forecasting, and P&L management Ensure proper handling of cash, petty cash, credit card transactions, and tips Assist with audits and ensure compliance with financial controls Qualifications: Bachelor’s degree in Business, Hospitality, or related field, or equivalent experience 3–5 years management experience, ideally in upscale restaurants or lifestyle hotels Thorough knowledge of food & beverage operations, health codes, and liquor laws Exceptional multitasking, communication, and organizational skills Passion for hospitality and creating exceptional guest experiences Proven ability to build positive working relationships and lead teams effectively Flexibility to work weekends, holidays, and on-call shifts Physical Requirements: Ability to lift/carry/push/pull up to 35 lbs Ability to stand, sit, or walk for extended periods Manual dexterity for operating restaurant equipment and completing daily tasks Location & Schedule: Casa Madera, West Hollywood, CA Full-time, Monday–Sunday (including weekends and holidays) Benefits: Medical, dental, and vision coverage Paid time off Employee dining discount Americans with Disabilities Act (ADA): The above statements describe the principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties. Equal Employment Opportunity (EEO) Statement: Noble 33 provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Noble 33 participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

Job DescriptionMontesacro Walnut Creek is looking for it's next General Manager Authenticity, hospitality, leadership and ownership. As a manager you are the guiding light of the restaurant. Guest experience in conjunction with product quality, sustainability and cost control while upholding expectations and policies is a huge factor in how we measure success at Montesacro, Your primary focus is to ensure our standards, policies, procedures and expectations are upheld while keeping the business first. • Scheduling for FOH – ensuring restaurant is adequately always staffed. Forecasting sales and scheduling based on expected business. You are responsible for your numbers, this is how managers are judged. Ensure you are not only monitoring schedule but monitoring the day-to-day cuts, call-offs and in some occasions, call-ins., • Instill staff morale, spirit and an uplifting culture that coincides with the restaurant’s success. Ensure each employee feels supported, while upholding our policies and procedures., • Onboarding, welcoming & ensuring the proper training of new hires – you are the face of the business, first impressions set the tone for all new hires. A new member of the team must complete all necessary documents no later than 3 days after the date of hire. These documents must be sent to your direct supervisor in a timely and organized manner., • Answer calls and check voicemails at the restaurant. Communicate any event requests to the event coordinator. Call any guest back if warranted. Monitoring of OpenTable – checking the days to come, confirming reservations, communicating any guest notes. Ensuring OpenTable is set up to maximize capacity., • Closely monitoring and responding to reviews. Ensure each review is addressed, bad and good., • Check with the Chef or kitchen manager for 86’s or specials of the day and make sure that the button is present in the POS before service starts, apply item counts if needed., • Staff oversight – ensure all staff are punctual, present and in uniform. Ensure each eligible employee takes their 30- & 10-minute(s) break if applicable., • Beverage program management – ordering, inventory, cost control. Ensure staff education is current, monitor and track buying. Responsible for taking beverage inventory monthly., • Help and support the staff in any duty (taking orders, bussing tables, running food, greeting guests, answering the phone, seating tables, running drinks, etc.), • Ensure customer satisfaction – touch base with tables, create regulars and nurture existing relationships., • Deal with any guest complaint in an appropriate manner, • Responsible for that day’s bar bank and server bank – collecting, counting and ensuring accuracy., • Establish and attend departmental meetings as scheduled. Be responsive to emails & phone calls. Emails should be checked no less than 3 times day on scheduled workdays., • Maintain standards of excellence in cleanliness of dining room, office, storage rooms and lockers, restrooms, trash room, patio. Ensure business and employees abide by all state and local health and safety regulations., • Oversee proper training of front-of-house personnel in all areas including steps of service, product knowledge and procedures., • Updating and coordinating menu changes – printing menus, POS updates, staff communications, • Monitor property upkeep, ensure all of restaurant property is being cared for. We encourage every manager to highlight their personality and lead by example, while adhering to these clear expectations listed above. By signing below, you state you have fully read and comprehend all listed items above and you understand in entirety what is expected of you. For any clarification, please see your direct supervisor.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development, • Vision insurance FLOOR MANAGER Lielle is a culinary journey that blends Californian and Nordic influences. Located on Pico Boulevard, Lielle is more than just a restaurant; its an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmarks daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance. JOB OVERVIEW Under the guidance of the Chef/Partner and Director of Operations, take on key responsibilities to ensure exceptional guest service, foster a high-performance culture among management and staff, support the wine program, and drive the success and profitability of Lielle & Maree Restaurants. RESPONSIBILITY AND SPAN OF AUTHORITY: OPERATIONS • General, • Entering daily logs into Manager logbook via R365, • In collaboration with Director of Operations, schedule service staff according to labor budget and adequate for all services, • Ensure the Compilation of materials needed for service. This includes menu changes, pre-shift notes, training materials, chit printing, etc., • Lead in developing, implementing, and maintaining operational systems and software, including but not limited to OpenTable, Toast, Jolt, and HotSchedules., • Assist in creating and maintaining training materials, side work checklists, and other operational guidelines to ensure staff efficiency and consistency., • Manage and update vendor lists to maintain accurate records and strong supplier relationships., • Work alongside the Director of Operations to train, motivate, and develop staff, ensuring adherence to service standards and operational procedures., • Provide direct operational support by assisting with opening and closing duties of the restaurant when necessary., • Identify areas for improvement in systems, processes, and team performance, and propose solutions to enhance operational efficiency., • Serve as a liaison between front-of-house and back-of-house teams to ensure smooth communication and workflow., • Attend leadership meetings 1. Service • Orate FOH staff service meetings with educational topics, • Within the service guidelines as set by Lielle and Maree restaurants, execute the sequence of service, • Team player striving for the best every day on behalf of the team & guests, • Be a leader for the FOH, stepping in whenever necessary, • Ensure that guests depart Lielle and Maree with an exceptional dining experience, distinguished by both outstanding cuisine and attentive service. 1. Retail • Responsible for the look, feel & abundantly stocked retail display, • Coordinate with Chef/Partner in purchasing/replenishing product HUMAN RESOURCES AND ADMINISTRATION • Employee, • Coordinate recruitment ads approved by the company, • Conduct new employee interviews and coaching sessions, • Ensure submittal of all changes to employment statuses and terminations, • Develop and revise job descriptions with management team, • Administer New Hire Paperwork administration and submittal to Sprout LA, • Cross Train on submission of PAFs, • Along with Business Manager forward all coaching documentation to Sprout HR, • Enter new employees into POS (appropriately categorizing their position) assigning a clock in number, • Conduct New Hire Paperwork & Orientations 2. Payroll, • Assist in reconciliation all tip pool spreadsheets, • Staff efficiently and sustainable in accordance with budgetary guidelines, • Audit time edits and coordinate signatures with management team for time adjustments, • Coordinate with Sprout HR for any manual checks needed to be cut for employees, • Cross Train to submit payroll in the absence of Business Manager EXPECTED BEHAVIORS • Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish., • Represent Lielle and Maree restaurants professionally through your personal appearance, communication, and respect for others and follow through., • Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction., • Act with integrity, honesty and knowledge., • Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities., • Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety., • Welcome suggestions and new ideas as an opportunity to learn, grow and improve services., • Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner., • Strive to establish standards we hope will have an impact on the overall industry into. QUALIFICATIONS: • High school diploma or equivalent, or bachelors degree in a related field preferred, • 3+ years minimum of relevant working experience in the hospitality and restaurants sector., • Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties., • Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention, • Excellent verbal and written communication skills, • Exemplary organizational skills with a high level of accuracy and attention to detail, • Demonstrated ability to work independently and meet deadlines, • Flexibility with working hours: days, nights, weekends and holidays, • Able to work in a fast-paced and changing environment of up to 10-12 hours This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

Job Description We are an upscale dining concept with a passion for traditional Italian cuisine. We are looking to hire an Assistant General Manager to support both the dining room and kitchen team. We seek individuals who are passionate about creating amazing food, who work with respect and integrity, and are looking to grow with us! Assistant Chef/AGM Requirements: • Experience with managing FOH and BOH, • Has managed over 4 million in sales, • Open availability, • 2 years minimum experience as a Sous Chef, • Preferred culinary School degree Assistant Chef/AGM Benefits: • Medical, Dental and vison insurance, • Dining benefits, • 2 weeks paid vacation, • 401 (k) retirement plan, • Growth opportunities

Job DescriptionCompany Description Auberge du Soleil is the flagship location of the Auberge Collection. Service is attentive yet unobtrusive, genuine yet poised. Our employees are committed to ensuring that each guest’s stay is perfect. Auberge du Soleil is a member of Relais & Châteaux, an international association of 500+ elite independent hotels and restaurants in 60 countries. Founded in France and headquartered in Paris, the association serves as an ambassador for the French "joie de vivre" and the highest culinary standards. As an employee of Auberge du Soleil, you will enjoy not only the stunning beauty of our gorgeous Napa Valley hillside, but also competitive pay, benefits, and a challenging, fun working environment. Job Description The Director of Outlets is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets, including The Restaurant, The Bar, In-Room Dining, and Pool Dining. This role ensures an exceptional guest experience that reflects the highest standards of luxury hospitality, while fostering a culture of accountability, collaboration, and continuous improvement. This leader serves as a key partner to the Executive Chef, Hotel Leadership Team, and Talent & Culture, driving performance through strong leadership presence, operational discipline, and a deep commitment to Auberge’s values and service philosophy. KEY RESPONSIBILITIES Champion Auberge’s culture, fostering an environment of trust, accountability, and engagement across all outlets Lead, coach, and develop department leaders, building a high-performing and empowered management team Model intentional communication and inspire teams to deliver warm, anticipatory, and personalized service Drive alignment with “Promises & Practices,” ensuring consistency in leadership behaviors and guest interactions Partner with Talent & Culture to support recruitment, onboarding, training, and retention strategies Oversee daily operations of The Restaurant, Bar, In-Room Dining, and Pool to ensure seamless execution and service consistency Establish, implement, and refine SOPs to improve efficiency, service delivery, and overall guest satisfaction Maintain Forbes 5-Star and Michelin-level standards across all outlets Ensure compliance with all health, safety, sanitation, and alcohol service regulations Collaborate closely with culinary leadership to ensure alignment between kitchen and front-of-house operations Ensure every guest interaction reflects luxury, personalization, and attention to detail Actively engage with guests, handling escalations with professionalism, empathy, and urgency Monitor guest feedback and implement improvements to enhance the overall dining experience Partner with Sales, Events, and Concierge to ensure seamless coordination for group and VIP experiences Oversee financial performance of all outlets, including budgeting, forecasting, and cost control Drive revenue through strategic initiatives, upselling, and innovative programming Analyze financial reports and KPIs to identify opportunities for improvement Manage labor effectively, ensuring alignment with business levels while maintaining service excellence Partner with Finance on reporting, forecasting, and long-term planning Lead performance management processes, including coaching, feedback, and disciplinary action when necessary Ensure consistent application of policies, procedures, and California labor laws Identify talent and create development plans to support internal growth and succession planning Support Management in Development (MDP) participants through coaching, mentorship, and exposure to outlet operations Promote a culture of recognition, engagement, and continuous feedback Develop and execute outlet strategies aligned with overall hotel goals Introduce new concepts, programming, and service enhancements to elevate the guest experience Stay current on industry trends and continuously seek opportunities for innovation Collaborate cross-functionally to drive property-wide initiatives and operational improvements The starting range for this position is $115,000 - $125,000. This is the pay range for this position that Auberge du Soleil reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications Required Minimum 5–7 years of progressive leadership experience in luxury food & beverage operations Proven experience overseeing multiple outlets in a high-end or Forbes/Michelin-level environment Strong financial acumen with experience managing budgets, forecasting, and labor controls Deep understanding of front-of-house operations, service standards, and guest experience design Exceptional leadership presence with the ability to inspire and influence at all levels Strong communication skills with a focus on clarity, empathy, and accountability Highly organized with strong operational and strategic thinking capabilities Ability to navigate complex situations with professionalism and sound judgment Passion for luxury hospitality, food & beverage, and creating memorable guest experiences PHYSICAL DEMANDS Ability to maneuver at least 35 pounds Ability to stand and walk for extended periods Ability to work evenings, weekends, and holidays as business needs require Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit www.friedkin.com Terre du Soleil Ltd is an Equal Opportunity Employer, M/F/D/V. Terre du Soleil Ltd provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Terre du Soleil Ltd complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Salary: $95,000-$100,000 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Working as a Healthcare Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account in an acute care setting. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Maintain excellent relationships with customers, guests and client as well as other departments, • Work with the Chef and management team in creating menus and providing top quality food, • Oversee all P&L and budgeting as it pertains to the account, • Roll out new culinary programs Preferred Qualifications: • BS, Hospitality or Culinary degree preferred, • 5+ years of foodservice operation experience, • Healthcare/Hospital food service management a PLUS, • 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 Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1533124 Morrison Healthcare CHARRISSE FULLER [[req_classification]]

Job Description Do you have a passion to serve Seniors? More importantly, do you want to know that every day you are making a difference in a resident’s life in a senior living building? Then come join our team as a Dining Services Director! Great Place to Work Certified – come make it greater!! So many perks and programs!! Dining Servies Director Perks, Programs, and Benefits: • Same-Day pay options available (FT/PT), • Competitive Benefits! Some highlights include:, • Medical (FT), Dental (FT), Vision (FT), 401K including matching (FT/PT), Employee Assistance (FT/PT) and much more!, • Up to 20 days per year of PTO (FT), • Access to various Travel, Restaurant, and Retail Discounts through HR Partners (FT/PT), • Unlimited employee referral bonuses of up to $2,000! Tell your friends! (FT), • Career Development and Advancement Opportunities Nationwide through our Mentorship Program (FT/PT), • Continued Education (CEU) Reimbursement Program for All Associates (FT/PT), • Incredible Company Culture, • Access to Free Community Meals during working hours (FT/PT), • PSL Cares Program provides financial support to employees with health-related needs! (FT/PT) Our Mission: We Celebrate and Enhance All Lives with Kindness & Integrity Highlights of the Dining Services Director Position: • The Dining Services Director plans, organizes, develops, and directs the overall operations of the Dining Services Department, • Prepares food items ad serves food to Residents within scheduled time frame, • Follows menu cycle, noting changes or substitutions, • May be required to act as lead Chef up to 3 days per week PSL is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, PSL will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective associates and incumbents to discuss potential accommodations with PSL. The salary range for this position is $70,340 to $86,500. Pay is based on several factors including but not limited to education, work experience, certifications, etc. In addition to your salary, Pegasus Senior Living (PSL) offers benefits such as, a comprehensive benefits package employees, including medical, dental, and vision insurance coverage, disability insurance, 401(k) with match, paid time off (PTO), Flexible hours for better work-life balance, Employee assistance program.(all benefits are subject to eligibility requirements)., Other rewards may include annual bonuses, short- and long-term incentives, and program-specific awards. No matter where or when you begin a career with Pegasus Senior Living, you’ll find a far-reaching choice of benefits and incentives.

Job DescriptionDescription: WHO WE ARE Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. MISSION & CORE VALUES Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success. POSITION SUMMARY As Floor Supervisor, you are responsible for front of house operations of the business. The position of Supervisor is truly about being a dynamic team leader and setting a positive tone for the guests and team members to ensure that the business is running efficiently, profitably and delivering the highest level of hospitality. SUPERVSIOR TEAM MEMBER QUALITIES: • A strong and committed work ethic with an ever-present enthusiasm., • A passion for work and knowledge of food and beverage., • Someone who can lead and takes pride in teaching others., • Someone who is honest and has integrity., • Ability to multitask under pressure with a smile., • An eye for detail, cleanliness and organization., • Someone who has the ability to make appropriate decisions in adverse situations., • Ability to question, bring ideas to the table, and desire to make changes to be the best we can be. JOB RESPONSIBILITIES: • Set the tone and foster a culture where guest satisfaction and hospitality are our number one priorities. You are the ambassador of the brand and it is your job to maintain a service and hospitality standard that is a clear reflection of Acme restaurants., • Supervisor will ensure cleanliness of interior and exteriors, signage is up-to-date, music selection and volume are appropriate, lighting and temperature are monitored., • Maintain proper staff levels with the team members who are best suited to represent the brand under the direction and oversight of the Manager., • Serve as an additional presence on the floor during peak service times, supporting the General Manager and Executive Chef in maintaining smooth operations and guest experience, • Oversee cash handling procedures, including DSR completion, and cash drops, ensuring accuracy and compliance, • Maintain cleanliness, safety, and organization of the restaurant., • Cultivate new and existing guest relationships., • Set the tone for the staff every shift for service., • Support monthly inventory counts and assist in maintaining accurate inventory records, • Execute and oversee daily opening and closing checklists to ensure operational readiness and consistency, • Maintain organization and cleanliness of storage areas and overall FOH appearance, • Manage administrative communication, including completion of daily manager logs, • Update and maintain POS systems, including item availability (86s), pricing, and menu changes, • Assist with training and onboarding of new team members as directed by the General Manager, • Maintain and update operational checklists, guides, and reference materials, • Support and reinforce company policies and standards, including uniforms, phone usage, cleanliness, and service expectations; escalate concerns to the General Manager as appropriate REPORTING STRUCTURE: • Supervisor reports to the Manager. IMPORTANT NOTICE: This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. BENEFITS: • Bonus Incentive Plan, • Health insurance, • Dental insurance, • Vision insurance, • Employee Dining + Hotel Discounts, • Monthly Phone Stipend KEY SYSTEMS TO KNOW: Ctuit, Toast POS, Microsoft Office; InDesign experience is a plus Requirements: REQUIREMENTS: • Candidates must have flexible availability and be able to work up to 40 hours per week., • High School Degree or Equivalent., • 3-5 years in related positions, • Advanced knowledge of food professional principles and practices.

Job Description General Manager San Diego, CA 92103 Full Time, On Site Confidential Search Compensation: $110,000 base salary plus performance bonus with total earning potential up to approximately $150,000+++ Overview A high volume fine dining restaurant in San Diego is seeking an experienced General Manager to lead all aspects of operations. This is a high profile leadership role within a polished, fast paced environment where guest expectations, service standards, and operational execution must remain strong at all times. The ideal candidate brings a proven background leading upscale or fine dining restaurants with significant volume. This individual must be highly professional, detail oriented, financially strong, and confident leading from the floor while building a culture of accountability, hospitality, and consistency. This opportunity is well suited for a leader who wants meaningful ownership in the business, direct exposure to experienced operators, and long term growth potential. Position Overview The General Manager is responsible for overall restaurant performance including service execution, team leadership, guest satisfaction, financial results, and day to day operations. This role requires a hands on operator who can lead in a high volume environment, maintain standards across every part of the business, and develop a strong leadership team that can execute consistently. Key Responsibilities Operational Leadership Lead daily operations with strong floor presence Maintain excellence in service, hospitality, cleanliness, pacing, and presentation Ensure consistency across all shifts and service periods Oversee dining room flow and service execution during peak periods Financial Performance Drive sales and overall profitability Manage labor, cost controls, and operating expenses Use daily operations to influence financial performance Maintain strong understanding of P and L Team Leadership and Development Recruit, train, and develop managers and team members Create a culture of accountability, professionalism, and growth Provide clear and consistent feedback Build a strong internal leadership bench Guest Experience Maintain a high level of hospitality and guest engagement Handle guest concerns quickly and professionally Build relationships with regular and new guests Protect the reputation of the restaurant through consistent execution Standards and Execution Maintain discipline across all operational details including service, cleanliness, and presentation Identify issues early and correct them quickly Hold the team accountable to high standards Lead by example in professionalism and urgency Qualifications Experience as a General Manager in high volume fine dining or upscale restaurant required Strong P and L and operational management skills Proven ability to lead large teams in fast paced environments Strong communication and leadership skills Highly professional with polished presentation Ability to perform under pressure and maintain composure Preferred Background Experience in fine dining or chef driven concepts preferred Background in high revenue restaurants with demanding service standards Experience developing managers and building leadership teams Why This Opportunity Stands Out This is a rare opportunity to lead a serious, high volume fine dining operation in one of San Diego’s most competitive markets. The role offers strong compensation, meaningful leadership responsibility, and long term growth potential for the right candidate.

Assist the Executive Chef in supervising and coordinating the kitchen team. Train and mentor kitchen staff.

We are looking for a sous chef to join our kitchen team! Please apply with a resume and brief cover letter. Kitchen management experience and organizational skills. Advanced kitchen experience (knife skills, butchering, cooking).

Executive Sous Chef — Genghis Cohen. Reports to: Executive Chef / General Manager. The Sous Chef is a key member of our culinary leadership team, responsible for helping oversee day-to-day kitchen operations, staff development, and execution of our signature dishes with consistency and care.

This is a full-time, leadership position that works closely with the Chef de Cuisine and Executive Chef to manage daily kitchen operations. Managing kitchen organization, cleanliness, and safety standards. If you’re ready to take on a leadership role in a kitchen where ingredients, teamwork, a

As part of our team, you'll work alongside skilled and passionate chefs, gain exposure to innovative culinary practices, and sharpen your skills in a kitchen dedicated to excellence.

You'll oversee daily kitchen operations, ensure flawless execution of our farm-to-table menu, mentor and lead the line cooks and prep team, and step up to run the kitchen in the Chef's absence. This is a hands-on leadership role for someone who thrives in a fast-paced, high-standard environment and

Support day-to-day pastry kitchen operations, including prep, service, and production. Ability to lead by example in a fast-paced, detail-driven kitchen.

Chef Thomas Keller's Yountville destination,.RO Restaurant & Lounge is a new destination from Chef Thomas Keller offering Asian-inspired cuisine with a California twist, combining refined simplicity and seasonality through local ingredients of the highest quality.Qualified candidates must have 3

We are seeking an Executive Chef who pairs culinary clarity with operational intelligence — and who values collaboration as much as authorship. The Executive Chef will work closely with the owners, who remain thoughtfully involved in shaping and supporting the restaurant’s concept and cu

Proven experience as a Chef de Cuisine or Senior Sous Chef in a high-end steakhouse or fine dining environment. Chef de Cuisine – High-End American Steakhouse.

Ability to work evenings, holidays, and extended hours as needed. To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as. Professional, respectful, and approachable demeanor.

Executive Chef, Chef de Cuisine, and Executive Sous Chef. Meteora is a destination for discovery, storytelling, and elemental cooking from two-Michelin-starred Chef Jordan Kahn. Collaborate closely with Chef Jordan Kahn and leadership team.

Thank you for your interest in The Majestic.Please take a few minutes to complete this questionnaire.It's okay if in some of the questions, you don't have the most experience.We look at the applications as a whole and are excited to get to know you.Questionnaire Link: https://forms.Located on the fi

Chef de Cuisine – Mexican Dinner Program. We are launching an elevated Mexican dinner program at an established, high-volume restaurant in West Hollywood and are seeking a hands-on Chef de Cuisine to lead execution and refinement. This is a leadership role for a chef who can build structure, e

Chef de Cuisine or Senior Sous Chef. Chef de Cuisine specializing in Korean cuisine. The Chef de Cuisine will oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and kitchen leadership.

Chef Thomas Keller's Yountville restaurant, Bouchon, is .French bistro fare prepared with an unfailing attention to detail in both ingredients and presentation.Opened in 1998 and designed by Adam D.Yountville location serves as the restaurant’s flagship.Weekend availability is required.Chef

Closely overseeing, guiding, and teaching our morning team, Chefs De Partie and Commis Chefs. Placing orders for daily production needs, receiving deliveries with accuracy against order guides and checking the quality of ingredients . We are seeking a talented individual to join our culinary le

We’re looking for an Executive Chef to lead the kitchen and help shape the next phase of Onsen’s restaurant. This is a hands on role for a chef who enjoys working in a small kitchen, building systems, and creating food that fits into a larger guest experience. Create private dining room

Great attitudes, personal integrity, attention to detail, dedication to cleanliness, strong organization, and a team mentality. Awarded two Michelin stars, we serve modern American cuisine with a pre-fixe menu of many courses. We are a 2 Michelin Star Restaurant serving modern American cuisine, and

We’re looking for a career-minded, motivated, organized, and professional Chef de Partie to join our team. Bring a positive attitude, strong willingness to learn, and the ability to work independently while modeling teamwork and supporting colleagues across all teams. As a Chef de Partie, you&

Work with executive chef to create costed catering/banquet menus . Coach sous chefs to ensure kitchen standards are being upheld . Chef de Cuisine and/or relevant education and/or experience.