Chef jobs in California

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The salary range for this position is $85,000 to $105,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___. ? ? ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for 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 DescriptionCompany Description JUSTIN is an award-winning winery and fine dining establishment in Paso Robles. It's our pleasure to share that the Restaurant at JUSTIN is the only winery restaurant to have received both a 2022 MICHELIN Star and MICHELIN Green Star and most recently, a Five-Star rating from Forbes 2023 Travel Guide. We are proud to be recognized for our sustainability practices, one-of-a-kind dinner experience, and world-class excellence in hospitality. Are you passionate about the wine industry and enjoy providing amazing customer service? This may be the perfect opportunity for you. We are seeking a new Part-Time Wine Guide to join the team. In this role, you will ensure each guest is greeted and sat for their desired tasting experience. You will pour and explain our wine and unique history in the region, serve and support in the dining room, and work closely with our chef team to create an amazing experience for all visitors. This is a part-time position based at our Restaurant: 11680 Chimney Rock Road, Paso Robles CA 93446. The normal work shift is 9:30 AM - 5:00 PM. We are looking for someone willing to work flexible hours, including weekends and holidays. Job Description • Create and execute engaging, educational, and memorable positive guest experiences, • Responsible for supporting all daily activities related to the Tasting Room operation such as general stocking and cleaning, tours, weekend lounge execution, outreach, and cooperation with all departments, • Assist in the achievement of financial goals including:, • Tasting Room and Wine Society Lounge wine sales, • Tasting Room merchandise and food sales, • Tour Program signups, • Wine Society signup goals, • Perform monitoring and stocking duties as assigned, • Be timely and punctual with regards to scheduling requirements, • Be prepared to help other departments as needed, • Give tours as needed, • Ensure that the tasting room is tidy at all times (e.g. re-fold t-shirts, etc. as necessary)., • Assist in the development of a list of 50,000 non-club members to market to by coming up with innovative ideas to gather email addresses., • Maintain clean and tidy work areas, including:, • Tasting Room – all bar areas must be clear of unnecessary POS, flyers, etc, • Tasting Room Office – the shared desk area must be clear and available for employees to use as necessary, • Garage – keep clean and free of unnecessary items, ensure all back stock of shopping bags, merchandise, POS, etc. is organized and easy for staff to find, • Warehouse – organization of the wine pallets must be done on a regular basis. Coordinate with a forklift certified employee and the inventory controller to ensure inventory is accessible, neat, and orderly, • Resolve guest concerns/complaints using good judgment and tact. Elevate complaints to management when necessary, • Complete the JUSTIN Educational Training program, • Educate and inform oneself of all new JUSTIN releases as well as JUSTIN library wines, viticulture, and winemaking techniques, • Attend all TRM monthly and weekly meetingsQualifications, • Two (2) years of experience in a restaurant setting preferred but not required, • High School Diploma or GED, • Must possess a passion for wine and the wine industry, • Proven success working with others, • Excellent communication skills and ability to relate to people at all levels, • Must be able to communicate verbally and in writing in English, • Must be able to perform basic calculations such as adding, subtracting and dividing, • Ability to carry out detailed written or oral instructions, • Ability to identify and resolve problems in a timely manner Additional Information • Part-Time Vacation, Personal & Sick Accruals, • Wine and Merchandise Discounts, • All the FIJI water you can drink at work, • Wine Education Program The Wonderful Company is proud to be an Equal Opportunity employer. We do not discriminate based upon race, religion, color, national origin, sex, sexual orientation, gender, gender identity, gender expression, transgender status, sexual stereotypes, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. #LI-JB1 EEO is the law - click here for more information

Job Description • We are hiring immediately for full time and part time COLD FOOD (SALAD) positions., • Location: Pepperdine University - 24255 Pacific Coast Highway, Malibu, CA 90263. Note: online applications accepted only., • Schedule: Full time and part time schedules. Days and hours may vary, including weekends. More information upon interview., • Requirement: 2 years of similar experience required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1439696. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Cuts delicatessen meats, vegetables and cheeses with slicing machine, knives or other cutters. Prepares and serves sandwiches, salads and other cold food items. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from Chef., • Prepares sandwich meats, cheeses, condiments and salads using approved production standards to ensure proper quality, serving temperatures and standard portion control., • Stocks and replenishes deli/cold products and condiments following approved merchandising guidelines., • Carries pans, kettles and trays of food to and from workstation, stove and refrigerator., • Stores food in designated areas following HACCP standard wrapping, dating and rotation procedures., • Cleans, sanitizes and maintains counters, work surfaces, refrigeration units and floors in the preparation and serving areas., • Places meat, cheese or vegetables on cutting board and cuts slices to designated thickness. Positions and clamps meat or cheese on carriage of slicing machine. Adjusts knob to set machine for desired thickness. Presses button to start motor that moves carriage past rotary blade that slices meats and cheeses., • Interacts with coworkers to ensure compliance with company service standards, inventory and cash control procedures., • Maintains clean, safe work environment to comply with sanitation, ServSafe and safety requirements. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. 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. [[filter4]]

Job Description The Cook I – Pit Stop is an experienced cook responsible for preparing complex entrées, soups, sandwiches, and daily specials in accordance with established culinary standards. This position plays a key role in high-volume food preparation using a variety of cooking techniques while maintaining accuracy, consistency, and attention to detail. The Cook I assists the Sous Chef with daily production, coordination of line operations, and the training of subordinate kitchen staff. This role helps ensure food quality, presentation, and sanitation standards are consistently upheld, setting the example for teamwork, organization, and professionalism within the kitchen. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepares all assigned food items in a sanitary and timely manner according to established recipes and standards., • Creates and executes daily specials in coordination with culinary leadership., • Prepares dishes using grilling, sautéing, and other cooking techniques., • Assists in training and scheduling subordinate cooks and supports their daily performance., • Cuts, dices, and prepares meats, vegetables, and other ingredients with precision., • Reads and processes food order tickets in English to ensure order accuracy and timely service., • Follows portion control guidelines and presentation specifications as defined by the Food & Beverage Department., • Maintains and restocks workstation and prep areas throughout the shift., • Assists with the cleaning, sanitation, and organization of the kitchen, storage areas, and walk-in coolers., • Adheres to all food safety, sanitation, and health regulations. QUALIFICATIONS: • Proficiency in professional cooking techniques and kitchen operations., • Strong knife handling and food preparation skills., • Knowledge of safety, sanitation, and food handling procedures., • Ability to maintain a clean, efficient, and organized kitchen environment., • High school diploma or equivalent preferred., • Completion of a culinary arts program or formal kitchen training is preferred., • Food Handler Certification required or must be obtained upon hire., • Minimum of 3–5 years of experience in a professional kitchen, with at least 1 year in a high-volume or quick-service environment., • Proficient in advanced cooking techniques, recipe execution, and maintaining consistency in food quality and presentation., • Ability to work multiple stations and support peak service periods with efficiency and accuracy., • Knowledge of food safety regulations, sanitation procedures, and proper food storage., • Strong teamwork, communication, and organizational skills in a fast-paced setting. Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service., • Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock., • Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment., • Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times., • Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections., • Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools., • Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards. This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Job Description The Cook III – Mozen is responsible for preparing basic food items including soups, sandwiches, and simple entrées. This entry-level culinary position supports overall kitchen operations by ensuring timely, clean, and consistent food preparation while following health and safety standards. The Cook III works under the direction of the Sous Chef and senior culinary staff to support the kitchen team in delivering a quality dining experience. The Cook III plays an essential role in supporting overall kitchen operations, learning proper techniques, and contributing to a smooth and efficient dining experience for team members. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepares assigned food items, including basic entrees, soups, and sauces, in accordance with established recipes and standards., • Cuts and dices meats, vegetables, and other ingredients as directed., • Reads and completes food order tickets written in English to ensure accuracy of preparation., • Follows proper portion control, food presentation, and recipe guidelines as set by the Food & Beverage Department., • Assists with restocking workstations and maintaining ingredient availability throughout the shift., • Helps maintain cleanliness and organization of kitchen areas, including prep stations, walk-in coolers, and storage areas., • Follows all food safety and sanitation procedures during food preparation and storage. QUALIFICATIONS: • Basic knife handling and cooking skills., • Understanding of food preparation techniques and kitchen equipment., • Knowledge of food safety, sanitation, and cleanliness standards., • High school diploma or equivalent preferred., • Culinary coursework or on-the-job kitchen training is a plus., • Food Handler Certification required or must be obtained upon hire., • Minimum of 1–2 years of experience in a professional kitchen, preferably in a fine dining or upscale environment., • Basic knowledge of food preparation, ingredient handling, and kitchen safety standards., • Ability to follow instructions, portion food accurately, and assist with prep and line duties., • Familiarity with sanitation procedures, food storage, and cleanliness protocols., • Dependability, willingness to learn, and ability to work in a fast-paced team environment. Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service., • Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock., • Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment., • Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times., • Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections., • Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools., • Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards. This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Job Description The Cook II – MarketPlace is a mid-level cook responsible for preparing a variety of menu items including soups, sandwiches, sauces, and medium-complexity entrées in accordance with established culinary standards. This position ensures food is prepared according to recipe, presentation, and safety standards while maintaining a clean and organized work environment. Working under the direction of the Cook I and Sous Chef, The Cook II demonstrates solid cooking skills, organization, and attention to detail while assisting with training and supporting Cook III team members to ensure efficient daily operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepares food items in a timely, sanitary, and consistent manner according to established recipes and portion standards., • Prepares entrees, sauces, and fried items using a variety of cooking techniques including grilling, sautéing, and deep frying., • Cuts, trims, and dices meats and vegetables using proper knife skills and food safety procedures., • Reads and executes orders based on food tickets written in English., • Restocks workstations and ingredients throughout the shift to maintain continuous production flow., • Assists with maintaining a clean and organized kitchen, including equipment, prep areas, walk-ins, and storage areas., • Follows food handling and sanitation procedures as required by the Health Department and company policy., • Collaborates with other kitchen team members to ensure accuracy and quality of all items. QUALIFICATIONS: • Proficiency in professional cooking and knife handling techniques., • Understanding of food preparation, safety, sanitation, and storage standards., • Ability to follow detailed recipes and plating instructions consistently., • Ability to work effectively in a high-volume, fast-paced kitchen environment., • High school diploma or equivalent preferred., • Culinary coursework or formal kitchen training is preferred., • Food Handler Certification required or must be obtained upon hire., • Minimum of 2–3 years of experience in a professional kitchen, preferably in a high-volume or quick-service setting., • Skilled in basic cooking techniques, food preparation, and maintaining quality and consistency., • Ability to follow recipes, portion guidelines, and kitchen procedures accurately., • Familiarity with food safety regulations, sanitation standards, and proper food storage., • Strong work ethic, teamwork, and ability to perform under pressure. Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service., • Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock., • Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment., • Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times., • Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections., • Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools., • Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards. This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Job Description The Cook II – Mozen is a mid-level cook responsible for preparing a variety of menu items including soups, sandwiches, sauces, and medium-complexity entrées in accordance with established culinary standards. This position ensures food is prepared according to recipe, presentation, and safety standards while maintaining a clean and organized work environment. Working under the direction of the Cook I and Sous Chef, The Cook II demonstrates solid cooking skills, organization, and attention to detail while assisting with training and supporting Cook III team members to ensure efficient daily operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepares food items according to established recipes and portion standards in a sanitary and timely manner., • Cuts, trims, and dices meats and vegetables using proper techniques and food handling procedures., • Reads and fulfills food order tickets written in English to ensure order accuracy., • Cooks entrees and sauces using various methods including grilling, sautéing, and deep frying., • Follows all plating and portioning specifications as defined by the Food & Beverage Department., • Maintains workstation cleanliness and ensures ingredients and supplies are restocked as needed throughout the shift., • Assists with the cleaning, sanitation, and organization of kitchen equipment, prep stations, storage areas, and walk-in coolers., • Adheres to all health, safety, and sanitation guidelines at all times. QUALIFICATIONS: • Proficient in professional cooking and knife handling techniques., • Working knowledge of food safety and sanitation standards., • Ability to prepare a wide variety of menu items in a fast-paced kitchen., • Strong attention to detail, time management, and multitasking abilities., • High school diploma or equivalent preferred., • Culinary coursework or formal kitchen training is preferred., • Food Handler Certification required or must be obtained upon hire., • Minimum of 2–3 years of experience in a professional kitchen, with at least 1 year in a fine dining or upscale environment., • Skilled in basic and intermediate cooking techniques, food prep, and working multiple stations., • Ability to follow recipes, portion standards, and plating guidelines with precision., • Knowledge of food safety regulations, sanitation procedures, and kitchen best practices., • Strong teamwork and time management skills in a fast-paced culinary setting. Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service., • Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock., • Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment., • Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times., • Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections., • Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools., • Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards. This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Job Description The Cook II – Good Times Cafe is a mid-level cook responsible for preparing a variety of menu items including soups, sandwiches, sauces, and medium-complexity entrées in accordance with established culinary standards. This position ensures food is prepared according to recipe, presentation, and safety standards while maintaining a clean and organized work environment. Working under the direction of the Cook I and Sous Chef, The Cook II demonstrates solid cooking skills, organization, and attention to detail while assisting with training and supporting Cook III team members to ensure efficient daily operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepares and cooks assigned food items, including soups, sandwiches, sauces, and standard entrées, following established recipes and portion guidelines., • Operates cooking equipment such as grills, fryers, ovens, and slicers safely and effectively., • Assists in daily kitchen preparation, including cutting, portioning, and organizing ingredients for service., • Maintains consistency in food flavor, temperature, and presentation according to department standards., • Follows proper storage, labeling, and rotation procedures to ensure freshness and compliance with health codes., • Assists with restocking and organization of prep areas, walk-in coolers, and dry storage., • Maintains cleanliness of workstations, tools, and equipment throughout the shift and at closing., • Communicates clearly and professionally with team members to ensure coordination across stations., • Adheres to all sanitation, safety, and food handling procedures in compliance with health regulations and company policy. QUALIFICATIONS: • Proficiency in professional cooking techniques and knife handling skills., • Knowledge of food safety, sanitation, and kitchen equipment care., • Ability to work independently and efficiently in a high-volume kitchen., • Excellent communication skills and a strong commitment to teamwork and guest service., • High school diploma or equivalent preferred., • Culinary coursework or kitchen training is preferred., • Food Handler Certification required or must be obtained upon hire., • Minimum of 2–3 years of experience in a professional kitchen, preferably in a high-volume or casual dining setting., • Skilled in basic cooking techniques, recipe preparation, and maintaining food quality and presentation., • Ability to follow standardized recipes and instructions from senior kitchen staff., • Familiarity with kitchen safety, sanitation practices, and food storage protocols. Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. • Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service., • Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock., • Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment., • Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times., • Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections., • Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools., • Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards. This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Job Description In 2017, four childhood friends came up with a simple concept — take Nashville Hot Chicken and make it better than anyone else in America. With only a couple thousand dollars to their name, they boot-strapped a pop-up concept in a parking lot in East Hollywood serving a simple menu of tenders, sliders, fries, and kale slaw — they created a viral cult following with lines consistently over an hour long. After 6 months of running the pop-up with long lines, the team took the plunge and opened their first physical store in January 2018 in a sleepy strip center in East Hollywood. Demand for their crave-able hot chicken exceeded all expectations and sales have grown every month since opening with consistently long lines throughout the day. The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionSalary: 17.25 Arroyo Trabuco Golf Clubis a public-access daily fee golf course and includes a full-service restaurant and banquet space for weddings, company meetings, or any other celebration.We are dedicated to providing memorable experiences through our passion for service while cultivating our deeply rooted ties to our heritage and community. As part of our commitment to our employees, Arroyo Trabuco Golf Club offers: • Golf privileges, • Golf Shop discounts, • Job training, • Rewards and recognition programs, • Promotion from within, • Sick & Holiday pay We are hiring Full Time and Part Time Dishwashers to join our kitchen team. Hours: Shifts are available both weekdays and weekends. We have pm shifts available from 2:00pm-close. Start time is flexible. Job Summary: The Dishwasher is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. Responsibilities include but are not limited to: • Load, run and unload dish machine., • Keep the dish machine clean and report any functional or mechanical problems immediately to Executive Chef., • Monitor dish machine water temperature to ensure sanitary wash cycle., • Wash and store all tableware and kitchenware. Maintain adequate levels of clean tableware for dining room and kitchen., • Clean floor mats nightly., • Clean work area, kitchen and equipment using broom, mop, sponge, cleaning solution or other appropriate tool or material., • Bag and haul dish room trash to dumpsters., • Perform general cleaning tasks while adhering to health and safety standards. Position Requirements: Possess current Food Handler card or be willing to obtain one within the first 30 days of employment. Arroyo Trabuco Golf Club is an Equal Opportunity Employer

Chef de Partie for a Two-Michelin Star Fine Dining restaurant in Sonoma. Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison) the restaurant focuses on seasonally driven cuisine inspired by Sonoma, as well as an eclectic array of cuisines and techniques. The Chef de Partie is respo

Collaborates with Sous Chefs – the Chef De Cuisine, Banquet Chef and Food & Beverage Director to plan and develop. Attend all weekly meetings with Sous Chef or Chef De Cuisine and Beverage Managers. Executive Chef position at North Ridge CC:.

As a Chef, you will be responsible for overseeing the culinary operations in a professional kitchen.Your expertise, creativity, and leadership will contribute to the creation and execution of exceptional dishes, ensuring an outstanding dining experience for guests.You will supervise kitchen staff, m

Somni has reopened its doors and has been honored with three Michelin stars.Chef Aitor Zabala is now seeking a few exceptional individuals to join the team as Captains, helping deliver a world-class dining experience to our guests.Under the direction of Chef Aitor Zabala and General Manager, manage

James Beard Award–winning Chef Nancy Silverton of the Mozza Restaurant Group comes Larchmont Village’s first classic neighborhood diner —. Prior restaurant management or floor leadership experience (2+ years) strongly preferred.

Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants! Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts. We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Head Chef to help us run a Michelin star restaurant. Qualified Head Sushi Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience. Qualifications Preferred: • Supervisory experience (required), • Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment, • Minimum of 5 years’ experience working in a professional and hospitality driven restaurant., • Certified in all safety, sanitation and food handling procedures., • English language, professional communications, math, and computer skills are required., • Be able to work in a standing position for long periods of time (minimum of 12 hours / day)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • All employees must maintain a neat, clean and well-groomed appearance professional appearance., • Ability to problem solve in live time., • Ability to lead a team with little to no guidance. Essential functions and responsibilities: • Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team., • Lead by example to ensure that the team is continually striving to be better, yourself included., • Active engagement with guests; start and end the guest experience through opening and closing statements., • Working service daily is required., • Providing support to all team members and filling in wherever is necessary., • Monthly review and understanding of P&L and yearly budget objectives., • Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property., • Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Travel Travel may be expected for this position. Compensation Details • Compensation: $100,000 US to $110,000 US annually, • Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

Job Description With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Your Responsibilities • Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH’s culinary standards and support their professional growth, • Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH’s vision, • Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives, • Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations, • Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences, • Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence, • Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals, • 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience, • Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning, • Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication, • Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards, • Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership, • Frequently lift and move up to 50 lbs using appropriate equipment and techniques, • Comfortable standing and walking for extended periods

Position Summary: Responsible for the daily execution of all culinary operations. The Sous Chef is expected to develop the menu, oversee the culinary team, maintain costs, and manage operations in conjunction with the Executive Chef. The Sous Chef will work directly with the line cook, prep cooks and dish team. Type: Salary, Full Time Pay Scale: $69K-75K Duties and Responsibilities: • Responsibilities include, but are not limited to:, • Monitor the production of food preparation and service, • Monitor all stations to ensure proper quality, temperature and freshness, • Maintain production pars at all times, • Ensure all served food meets Company and health quality standards, • Prepare all specialty items as directed by the Executive Chef, • Communicate daily with the Executive Chef regarding product specification and execution, • Monitor and enforce efforts to control food costs by maintaining budget and controlling waste, • Maintain all procedural manuals and guides including but not limited to:, • menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible, • Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide, • Conduct pre-shift meetings as needed, • Train all kitchen staff on new menu preparation, arrangement and plating of dishes, • Communicate pertain information to employees and management team, • Prepare menu and order supplies as directed by the Executive Chef, • Work with Chef’s on preparation for banquets and events, • Maintain cleanliness and sanitation by conducting daily and weekly cleaning tasks, • Participate in the day-to-day work monitoring and assessing of the dry-aging program, • Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training, • Manage and supervise all junior staff by following company policy and procedures, • Conduct weekly check-ins with all junior staff, • Ensure proper staffing levels by maintaining employee work schedules, • Initiate all administrative requirements as needed, • Follow all company procedures, • Other job duties as assigned Financial • The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA Employee Performance • Working with underperforming employees to get them to the top half of the list or removing from roster, • Always be working to raise the Per Person Average (PPA), • Maintaining systems related to customer service and revenue maximization Staff Turnover • Always working towards keeping the overall turnover percentage down to help reduce payroll cost, • Identifying and correcting reasons causing high turnover Other Wages • Ensuring all staff clock in/out times are being reviewed before payroll is processed, • Managing and minimizing overtime & meal break premiums Marketing • Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department, • Ensuring all reviews are at goal numbers Internal Restaurant Marketing & Revenue Generation • Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details, • Executing RMD Loyalty Program, • Ensuring the proper menus and promotional material are always out, • Executing promotions to drive business like tournaments and nightly contests Operation • Holding everyone accountable for ALL policies and procedures, • Overseeing nightly closing to ensure all elements are properly completed by MODs, • Reviewing all manager nightly notes, making comments, and responding as needed, • As MODs to ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required, • As MOD consistently touching ALL tables Other • Reading Industry publications to keep up to date on trends, • Conducting staff check-ins per company standard, • Taking time to learn what you don’t know Training & Onboarding • The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers, • Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”, • Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts, • Ensuring all training programs are being executed properly, • Ensuring trainees have all required certificates Staff Development and Recruiting • Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Qualifications: • At least 3+ years managing experience with extensive knowledge in restaurants, hotels, and private parties, • Must be familiar with menu costings and procedures Skills and Attitudes: • Must be motivated, hard-working, and passionate, • Perform job functions with attention to detail, speed, and accuracy, • Prioritize and organize, • Be a clear thinker, remain calm, and resolve problems using good judgment, • Follow directions thoroughly, • Understand guest service needs, • Possess excellent communication skills, • Works cooperatively in a team environment, • Must be comfortable learning new skills, • Uses critical thinking reasoning skills to solve problems quickly, • Manages time effectively Certificates, Licenses, and Registrations: • San Diego County Food Handlers Card (must be obtained within 30 days of employment)., • Serve safe certificate preferred, • Anti-harassment and nondiscrimination 1-hour class Physical Requirements: • Must be able to stand/walk for up to 6 hours at a time, • Must be able to sit for up to 8 hours at a time, • Must be able to lift at least 50 pounds safely and properly, • Ability to work in a stressful, fast-paced environment, • Must be able to work holidays, nights, and weekend Flexible schedule is required Venue Rustic Root’s menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it’s San Diego views you want, head upstairs to the Gaslamp’s premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama’s patio furniture create a buzz-worthy and energetic atmosphere. ABOUT RMD Group RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel’s Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

ABOUT OUR COMPANY Zellah Collection is committed to delivering genuine, unscripted hospitality that resonates with each guest's unique experiences. Inspired by the ethos of 'one who knows the path,' we aim to reflect a deep understanding of our guests' unique journeys in every interaction. We focus on crafting personalized, memorable experiences that go beyond expectations and leave an enduring impression on all we serve. JOB OVERVIEW Element is a well-loved, locally rooted restaurant in historic Sutter Creek, serving both destination travelers and a strong local community. This is a rare opportunity for a creative, ownership-minded Head Chef to lead a kitchen where your voice, vision, and leadership truly matter. Sutter Creek is 1 hour southeast of Sacramento, offering a relaxed pace, a strong local community, and access to regional agriculture and wine. Element offers real influence over menus, specials, and seasonal direction, along with the chance to build systems and standards that last. You’ll work closely with a collaborative ownership team that values thoughtful food, smart costing, and sustainable operationsat a pace that supports excellence without burnout. This role is ideal for a chef who wants to run a kitchen like it’s their own, take pride in consistency and margins, and be part of a restaurant deeply woven into its community. KEY RESPONSIBILITIES • Lead all kitchen operations, including menu development, execution, and quality control., • Create seasonal, creative dishes that reflect the region and Element’s approachable style, • Manage food costing, recipe development, portioning, and pricing to meet target margins, • Oversee ordering, inventory, and vendor relationships, • Hire, train, schedule, and lead BOH staff with professionalism and consistency, • Maintain health department compliance, cleanliness, and food safety standards, • Collaborate with ownership on the evolution of the restaurant, menus, and guest experience QUALIFICATIONS • Proven experience as a Head Chef, Executive Chef, or Kitchen Lead, • Strong command of food costing, labor management, and kitchen financials, • Ownership-minded, business-savvy approach to kitchen leadership, • Experience building systems, recipes, and standards—not just executing them, • Hands-on leadership style with the ability to motivate and retain a small team, • Comfortable working in a small-town, high-touch hospitality environment, • Education: Culinary training or equivalent experience preferred, • Licenses: Food Safety Manager Certification, • Experience: 3+ years of kitchen leadership with food costing and team management BENFITS • Salary range, depending on experience, • Performance-based bonus potential, • Culinary Event Bonus Program, • A leadership role with meaningful creative and operational influence, • Paid vacation, • 401 (k) CLASSIFICATION This position is classified as non-exempt under California wage and hour laws and is eligible for overtime pay in accordance with applicable state and federal regulations. HOW TO APPLY Please email your resume to and a brief note about your culinary philosophy or leadership style. WORK LOCATION In person

About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role PS is seeking a highly organized Human Resources professional with knowledge in both payroll and benefits administration. The Payroll & Benefits Administrator will play a critical role in supporting payroll processes, benefits programs, and leave of absence administration across multiple PS locations. This role ensures compliance, accuracy, and a seamless employee experience while partnering closely with employees, managers, and external vendors. This role reports to Corporate HR Manager with a close relationship with Payroll & Benefits Specialists. Responsibilities & Expectations Payroll Administration • Process initial bi-weekly payroll in ADP WFN for all PS locations, ensuring accurate and timely payment of wages and in partnership with Payroll Specialist., • Audit payroll reports, deductions, garnishments, and accrual balances to ensure compliance with federal, state, and local wage and hour laws., • Support entity code transitions, new location setups, and tax filings., • Partner with Accounting/Finance on reconciliations and payroll reporting. Benefits Administration • Provide support in administering health, dental, vision, 401(k), COBRA, and ancillary benefit programs., • Act as liaison with carriers (Cigna, NYL, IGOE, Forma, etc.) to resolve escalations and employee inquiries., • Provide support in administering benefits of enrollment, open enrollment, and life event changes in ADP., • Track and monitor compliance requirements (ACA filings, 5500 filings, mandatory census). Leave of Absence (LOA) & Compliance • Support various elements of LOAs, including FMLA, CFRA, ADA, PDL, and workers’ compensation in compliance with state/federal laws., • Ensure accurate LOA documentation., • Support rollout of compliance-related initiatives (IIPP, WVPP, arbitration agreements, etc.). Employee Support • Serve as a point of contact for payroll and benefit-related employee questions., • Provide guidance on plan options, eligibility, and enrollment., • Support new hire onboarding and offboarding processes related to payroll and benefits. Requirements • 1-2 years of payroll and/or benefits administration experience (multi-state preferred)., • Strong knowledge of ADP Workforce Now/Payroll Knowledge required., • Familiarity with federal and state compliance laws (ACA, ERISA, COBRA, FMLA, CFRA, PDL, etc.)., • Excellent communication and interpersonal skills, • Excellent attention to detail, organizational skills, and ability to manage sensitive information., • Strong interpersonal and communication skills with a service-oriented mindset., • Self-motivated and naturally curious with the ability to achieve results in high-energy, fast, paced changing environment Qualifications • 1–2 years of payroll and/or benefits administration experience (multi-state preferred)., • Familiarity with Human Resource Information Systems (HRIS), ADP, workday, etc., • Thorough knowledge of benefits and payroll related laws and regulations Employee Benefits • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability, • 401K retirement plan with company matching., • Health and Dependent care FSA and HSA with company matching, • 12 Days of PTO, 6 Days of PSL., • Monthly gym membership and cell phone reimbursement, • A great career path with promotion opportunities

We are looking for the best hospitality minded, hybrid modern day butler and concierge director. We are helping one of the nicest couples find the best of the best. If hospitality runs in your veins and service is your life…this just might be the job for you! This couple loves to entertain on a small and large scale..they love to be involved in the hosting, so being able to work alongside the principals when hosting is very important. Please see below for the official job description: Role Overview We are seeking a hospitality-minded, service-oriented individual who brings strong instincts from restaurants, hotels, or concierge environments into a private home setting. The empty-nester principals want to enjoy their home with frequent dinner parties, semi-annual large parties, semi-annual events, monthly houseguests and annual family reunions. Schedule to Structure • Primarily Thursday–Monday when principals are in residence; schedule flexes when they are away, • Typical hours: 1:00pm–9:00pm, with flexibility for dinners or events, • Reports to the Estate Manager, with direct communication with principals, • Live-out position, • Professional but approachable attire required, • Travel listed as up to 60 days per year but likely 1-2 weeks in the first year. Key Responsibilities Personal Service to Hospitality • Provide warm, discreet, and intuitive service to principals and guests, • Support casual dinners, social gatherings, and relaxed entertaining, • Prepare and serve cocktails and wine; assist with beverage flow throughout events, • Support casual dinners such as BBQ or pizza-oven evenings (prepping oven and fixings; making some pizzas alongside principals), • Assist with light food prep such as: Salads, simple snacks and casual meals, • Maintain awareness of timing and flow: ◦ Knowing when guests are winding down tennis or cocktails ◦ Clearing snacks at the right moment ◦ Timing salads, grill prep, or signaling a chef when to fire the entrée • Coordinate smoothly with visiting chefs during hosted dinners, • Airport pick-ups and room preparation. Household Support to Flexibility • Comfortable stepping in where needed: making a bed or picking up broken glass. The household has cleaning staff but in a pinch it’s all hands on deck., • Maintain cleanliness and basic food safety protocols in kitchen and service areas, • Ensure cars are gassed and golf carts are charged and ready, • Perform errands such as dry cleaning and miscellaneous requests Bar to Beverage Support • Assist with bar setup, cleanup, and basic inventory, • Manage wine and bar organization (experience with CellarTracker a plus, not required), • We are happy to provide training in: Cocktail development to Wine knowledge, • Candidates do not need advanced beverage expertise on day one. Knowing a few core cocktails is sufficient if hospitality instincts are strong When Principals Are Away • Reconcile bar and wine inventory, • Maintain service items and tableware, • Complete organizational projects and household errands, • Continue skill development (cocktails, wine, service flow), • Preparing for the next events or guests. There will always be something on the calendar! Qualifications • Experience in restaurants, hotels, private clubs, or concierge roles strongly preferred, • This may be your first private household role—that is welcome but with strong attention to detail and sound judgement., • Strong sense of timing, awareness, and guest experience, • Calm, observant, and service-minded, • Comfortable with casual entertaining and hands-on support, • Tech-comfortable with basic apps and inventory tools, • Strong collaboration and support with colleagues and other staff., • Valid driver’s license with clean driving record, • Ability to lift up to 50 lbs, • High standards of professionalism, discretion, and integrity Pay is 100-120k plus medical insurance and an IRA contribution. If this sounds like the perfect job for you, send us your resume!

We are seeking a Food and Beverage Manager to join our team. The position works with the Food & Beverage Director and the team to ensure that Menlo Tavern operates smoothly, and that our Banquet & Catering teams are fully supported and all our on- and off site events are reflective of our commitment to service. ESSENTIAL DUTIES AND RESPONSIBILITIES • Ensure excellent direction in the standards and practices of service, • Direct and monitor services staff’s adherence to technical and hospitality service standards., • Ensure that guests receive excellent service and hospitality., • Effectively perform open – and closing duties and properly secure the operation., • Ensure excellent maintenance and cleanliness of the dining room, service stations and surrounding areas at all times., • Organize and complete the administrative set up and break down of service (including but not limited to; creating floor plans, menus, associate check in, cash outs, bank close outs etc., • Maintain positive working relationships with kitchen leaders and line staff throughout service periods., • Attend to guests, ensure, and provide excellent service and hospitality to all guests., • Adhere to all policies and procedures pertaining to personal appearance, attendance and conduct., • Remain current and compliant with the human resources practices and policies., • Ensure that the payroll process is completed accurately, on time and according to business and accounting procedures., • Keep associates informed of all benefit related activities, meetings and offerings., • Build and foster a culture of enlightened hospitality and a high-performing team, develop and achieve individual performance goals and metrics and develop associates to reach the common goal of growing the business., • In collaboration with the F&B management team, build a high performing team; continuously strengthen the brand and culture by delivering uncommon hospitality and excellence to guests, while building and strengthening core business through regular guest and business development. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Proficient in Excel, Word, Outlook etc., • Excellent understanding of fine dining food, reservations, service and beverage programs and overall food and beverage knowledge., • Ability to multi- task in an ever changing and busy restaurant environment., • Demonstrated problem solving and delegation skills., • Demonstrate a “coach in the moment” willingness and ability., • Proven ability; lead by example, excellent verbal and written communication, attention to detail, always learning, humility and confidence, restaurant financial knowledge, profit & loss, budget, labor cost, POS systems, excellent time management and organizational skills., • Must be knowledgeable and skilled at service standards, guest relations and etiquette., • The ability to effectively deal with associates and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts., • Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations., • Excellent organizational skills., • Ability to move through a crowded Restaurant to monitor activity., • Ability to read, listen and communicate effectively in English., • Above average math skills., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Able to work in a fast paced environment., • The ability to speak Spanish is preferred. Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Three plus years of operations/culinary supervisory experience in hospitality and fine dining is preferred. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand. The associate frequently is required to walk, sit; carry, balance use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The associate must frequently lift and/or move up to 50 pounds. PAY SCALE The salary for this position is between $70,000 and $75,000 per year. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual wage rates will be based on a number of factors, such as experience, type of hotel experience, and education. The Stanford Park Hotel is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

The Opportunity: The Palate of a Chef, the Mind of a Scientist TCHO is looking for a rare professional to serve as the tactical engine of our research and production. This individual will fill a high-impact role that bridges the gap between creative sensory exploration and technical production. This is a hands-on role at our factory, responsible for tending the entire lifecycle of our chocolate. This begins with the cacao beans being grown around the world by our farmer partners, to the final production of high-end chocolate and confections at our production facility in Berkeley. We are seeking a maker who can manage complex data and production schedules while maintaining a disciplined focus on creativity and flavor. This position is 100% onsite due to the hands-on nature of the role, including production, sensory evaluation, laboratory work, and small-batch confectionery manufacturing. 1. Sensory Mastery & Tasting • Daily Analysis: Lead disciplined daily sensory panels of raw cacao liquors, experimental batches, finished chocolate, and confections to ensure every product meets TCHO standards., • Raw Material Selection: Participate in the selection and sensory analysis of all raw materials, including cocoa beans, liquor, powder, butter, and inclusions such as nuts or vanilla., • Final Sign-off: Provide sensory sign-off for final products coming off the line to ensure manufacturing quality and consistency. 2. The “Source” & Laboratory Management • Bean Sample Management: Manage the intake of cacao samples from global partners, including roasting, winnowing, and grinding micro-batches to evaluate fermentation quality and genetic potential., • Flavor Lab Oversight: Manage daily operations of the flagship TCHO Flavor Lab space (one of only 12 worldwide)., • Operational Upkeep: Oversee lab organization, cleaning, sample retention, and restocking of laboratory supplies and equipment. 3. Production, Formulation & Retail Confectionery • Formula Creation: Develop and manage proprietary daily production formulas used by the manufacturing team., • Retail Confectionery Production: Act as a Confectioner for TCHO Retail, responsible for creating small-batch and small-lot confections for retail customers, including hand-crafted and limited-run items., • Efficiency & Scalability: Support factory operations by optimizing run times, flush materials, FIFO practices, and small-batch scalability., • SOP Compliance: Ensure all product SOPs are followed, including requirements related to cross-contamination, Organic, Kosher, and Fair Trade certifications. 4. New Product Development (NPD) • Dream-to-Reality: Translate creative product concepts into consistent, repeatable production., • Prototyping: Execute hands-on prototyping and produce sales and retail samples, including chocolate formulas, plant-based ganache, enrobed items, panned goods, and other confections., • Scaling: Move products from lab-scale concepts to small industrial and retail-ready production. Who You Are • Palate-Driven: You possess an advanced ability to articulate flavor and a deep interest learning how the magic of chocolate comes to life., • Analytical: You love a good system and can track R&D data and formulas with precision to keep projects on a professional timeline., • Technically Grounded: You likely have a background in Food Science, Pastry, or Confectionery and know your way around the bakery and confectionery world., • Onsite & Flexible: This is not a desk job. You are based at our Berkeley HQ and willing to work weekends to keep the lab and production cycles moving. Skills & Abilities • Bachelors’ degree or equivalent, • Minimum 3 years working in pastry, confectionary or chocolate industry,, • Demonstrated leadership experience of teaching and developing teams within food industry., • Excellent writing, reading and communication skills, • Spanish fluency is a major plus., • Ability to transport and move 50-pound handloads, • Must be able to remain in a stationary position for entire shift, • Must be able to work above ground levels-10 feet and in cold and warm temperature work environment

Help us create the next generation of exceptional pastries at Cocola. About Cocola Cocola is a high-end pastry retailer and wholesaler based in the San Francisco Bay Area. For more than 25 years, we’ve delighted customers with exceptional pastries that blend European tradition and California creativity. Our portfolio ranges from classic favorites to innovative creations, and as we continue to grow, we’re building an exceptional team to shape the future of Cocola. About the Role We are seeking an Executive Pastry Sous Chef to oversee and elevate our production kitchen. This role is perfect for a talented, ambitious pastry chef who thrives on both artistry and efficiency. You’ll work alongside our Executive Chef to ensure outstanding quality across retail, wholesale, and online orders, while leading a production team toward excellence. What You’ll Do • Manage daily pastry production with a focus on efficiency, consistency, and uncompromising quality., • Lead, train, and inspire the production team to deliver at the highest standards., • Maintain excellence in Cocola’s signature pastries, while also driving innovation in areas such as:, • Gluten-free, • Vegan, • Reduced-sugar options, • Oversee production schedules, inventory, and cost controls., • Monitor product quality and continuously refine taste, texture, and presentation., • Experiment with new techniques and recipes to develop pastries that are:, • Delicious and memorable, • Modern in look and style, • Health-conscious where possible, • With improved shelf life and transportability What We’re Looking For • Proven pastry chef experience, ideally in high-volume, high-quality environments., • Strong leadership and communication skills to manage and motivate a team., • A balance of creativity and discipline — someone who loves innovation but also understands production realities., • A detail-oriented, organized professional with a passion for pastry., • Spanish fluency or conversational ability is a strong plus (Some of our team members are Spanish-speaking). Why Join Cocola? • Competitive salary + performance-based bonus., • Opportunity to shape both classic and innovative pastries in a respected, growing Bay Area brand., • A chance to experiment, push boundaries, and see your creations come to life., • Collaborative, supportive team culture rooted in passion for excellence. We look forward to welcoming you to the Cocola family!

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

Job Description Greetings candidates! This position is hourly PLUS TIPS!! We need skilled and enthusiastic people to lead to our EVENING Kitchen Team! You will be responsible for exemplifying everything that Chef Tanya’s Kitchen is founded upon. Please have a minimum of 2-years in a Leadership position. This is a leadership role that requires you to have the same critical eye as Chef Tanya for cleanliness, menu adherence, and teamwork. Some of your most important duties will be: • Team Training • Inventory Management • COGs • Monthly Safety Meetings You must be able to oversee the kitchen team and give direction in a positive manner. Involve Chef Tanya if there are any serious infractions. • Supervise kitchen team and promote communication through clear, direct, and respectful communications., • Conduct and document performance evaluations with Chef Tanya., • Oversee performance issues and take corrective action as needed., • Open availability for volume shifts, weekends, holidays, and to cover shifts., • Write the schedule for business volume while staying in Labor Goals. You will need to come in every day and make sure everything is in place for a successful shift. • Set the daily kitchen priorities; including 911s or items needed to open with no 86’d product., • Direct the packaging and labeling of orders for pickup, catering, and market deliveries., • Set the Daily Special with Tanya and train the team to prepare it., • Comply with health and safety regulations for food production, holding temperatures, food handling, and complete labeling., • Maintain the cleanliness and neatness of the kitchen & storage areas., • Ensure the kitchen equipment is working and being properly used. You will need to make sure that we do not run out of product and the product we receive is correct and meets CTK standards. • Maintain a tight inventory while keeping enough product in stock., • Receive the kitchen deliveries making sure nothing is damaged or outside quality standards., • Make sure deliveries are kept 6-inches off the ground and are put away promptly, especially refrigerated products. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionDescription: Position Title: Utility Associate/Dishwasher Department: Dining Services Exempt Status: Non-Exempt Supervisor: Executive Chef GENERAL SUMMARY: Perform a variety of food service functions in maintaining clean and sanitary condition of food service areas, facilities, and equipment. May assist in some aspects of food preparation, storing food, and non-food supplies. PRINCIPAL DUTIES: Essential Job Duties: (Other duties will be assigned as needed) Must be willing and able to do the following: · Always exemplify community standards of cleanliness, sanitation and operational organization. · Responsible for adhering to food quality, appearance and presentation standards always. · Perform kitchen activities including ware-washing system set-up and break down, dish washing, pot washing, general cleaning duties, storing of food and non-food supplies, and prep production. · Assist serving staff with setting of tables and workstation areas as well as clearing tables. · Clean and sanitize production equipment, work surfaces, ware-washing system, and areas in kitchen. · Knowledge of diets provided and served correctly per Policy and Procedure. · Empties trash containers as required · Attends in-service training and education sessions as assigned. QUALIFICATIONS: 6 months previous utility / dish washing experience preferred Ability to set up and operate dish washing equipment. KNOWLEDGE/SKILLS: Kitchen organization and preparation hands-on responsibilities Teamwork role with all Culinary Services staff Knowledge in areas of local Health Department, OSHA, and other regulatory agencies Good communication skills (oral and written) Good inter-department communication and teamwork skills Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Lifts and carries up to 50 lbs. occasionally Pushes and pulls up to 50 lbs. occasionally Climbs, reaches, bends and twists occasionally Talks and listens frequently Stands and walks 3-8 hours per day (combined) Employee handles food frequently Works indoors Must be able to push and pull bus carts and tray carts weighing up to 100 lbs. Must be able to perform sweeping/mopping functions with ease. May be exposed to quick variance of hot and cold temperatures from ovens and freezers. May be exposed to industrial cleaning chemicals, and to hot water temperatures regularly

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