Chef jobs in California - Page 13

Job Description The pay range for this position is $20.00 - $22.00/hour JOB CULTURE The Masonic Homes of California are committed to a culture of Leadership. Our culture is to provide superior service to members, residents and staff through a sound and progressive model of service and care which aligns our mission, vision and operations. We demonstrate excellence in core services and place value on high quality job performance, professional development, effective time management, budget management, workplace safety and resident/employee satisfaction. We are dedicated to disciplined innovation and continuous quality improvement – we are a learning company. We are committed to sharing our knowledge and being an organization that attracts the best and brightest talent. We are team-oriented, caring and honest. JOB SUMMARY Prepares and produces nutritious, well‑balanced meals in accordance with current applicable federal, state and local standards, guidelines and regulations, established policies and procedures, to assure that quality food service is provided at all times. ESSENTIAL FUNCTIONS • Prepares foods in a timely manner, in accordance with sanitary regulations, and in accordance with planned menus as well as established policies and procedures., • Develops and maintains a good working rapport with inter‑department personnel to assure that food service is properly maintained to meet the needs of the residents., • Handles, stores, and rotates foods and supplies in the proper manner., • Assures that the food production area and equipment are in good condition, properly sanitized and free of safety hazards., • Supervises the serving of meals and ensures the food is at proper temperature, properly styled, palatable and appetizing in appearance., • Handles leftover foods by properly storing, wrapping, labeling and dating or properly follows up to ensure usage or disposal., • Prepares food for therapeutic diets in accordance with planned menus, standardized recipes, and special diet orders., • Consults with Director of Dining Services or Chef regarding food production and carries out other duties as assigned by Chef or Supervisors., • Maintains a good working relationship with co-workers., • 5 years minimum experience cooking evening meals., • 1 year experience in kitchen supervision. At Masonic Homes, we are looking for team members who would like to combine their passion for helping people, good communication skills, decision-making skills, and great ethical standards with the opportunities to advance your career. • In return for your skills, you will be offered:, • A work environment focused on teamwork and support, • A generous contribution to a 401K plan whether or not you participate, and an additional contribution from the company when you participate in the plan.

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description Farmer’s Fridge makes fruits and vegetables accessible and approachable for everyone. We offer a variety of fresh, healthy, ready-to-eat meals and snacks through our fresh food vending machines, wholesale partners, and our office pantry solution — providing chef-curated meals to customers within seconds. Today, we operate a network of Fridges and partner with clients nationwide in high-foot-traffic areas, such as airports, hospitals, universities, and large office buildings — where there is limited accessibility to fresh, healthy, grab-n-go options. We care deeply about what we’re creating and aspire to make sure our customers feel that through every touchpoint. This shows up in many ways across the business. We are committed to prioritizing food safety, we are passionate about product quality, we value our employees, we champion the best idea no matter where it comes from, and we’re committed to making an overall positive impact as we scale. About the Role: We are looking for a driven and dynamic Account Executive to own and grow our market presence by securing new business and expanding strategic partnerships. This role requires a hunter mentality—someone who thrives on cold calling, setting meetings, and closing deals while also nurturing key relationships for long-term growth. As an Account Executive, you’ll be responsible for driving market expansion by partnering with leading food service and vending providers (Compass/Canteen, Aramark, Sodexo) and other local operators to bring Farmer’s Fridge to new locations. This role is ideal for someone who loves hustling, networking, and making an impact through sales. What You’ll Do: • Own the full sales cycle—from prospecting and cold outreach to closing deals and onboarding new partners., • Build and expand relationships with key food service and vending providers to unlock growth opportunities., • Develop a deep understanding of market dynamics and identify strategic locations for Farmer’s Fridge placements., • Work cross-functionally with operations, marketing, and finance teams to ensure we’re hitting sales targets and keeping up with market growth plans, • Consistently hit or exceed sales targets while maintaining an organized and data-driven approach to pipeline management.What We’re Looking For:, • 2+ years of outside sales experience (B2B preferred), with a strong track record of closing new business., • A true hunter mindset—you’re self-motivated, thrive in a fast-paced environment, and love the challenge of securing new business., • Strong relationship-building skills with the ability to navigate complex organizations and connect with decision-makers., • Excellent communication and presentation skills—able to articulate value propositions and influence key stakeholders., • Experience with Salesforce or a comparable CRM to track and manage opportunities effectively. The base salary range for this role is $75,000 to $85,000 per year. The base pay offered will depend on factors such as relevant experience, skills, training, education, and any applicable minimum wage requirements. In addition to base salary, this role is eligible for on-target earnings (OTE) ranging from $150,000 to $200,000, which includes sales incentives. We provide a comprehensive benefits package, including: • Medical, dental, and vision insurance (multiple plans available), • 401(k) with immediate employer match vesting, • Paid time off (including vacation, sick leave, and holidays), • Paid sabbatical after 5 years of service, • Employee discounts In This Together - We stay connected, whether in person or virtually. We encourage business transparency through monthly town hall meetings and weekly financial updates. We set out to make the best product on the market, and we believe we’ve done it. We value your input in the new menu creation process. From regular tasting panels, where employees provide new menu feedback. Happier Workdays - Each day at work should fill you with joy. We're a fun and passionate group, and we don't take ourselves too seriously. Bring your unique self to work, dress comfortably, and always feel free to share your thoughts and opinions. We encourage curiosity; there's no hierarchy here when we're all swapping ideas. Never run on empty - Daily Farmer's Fridge meal and office snacks are just some of the offerings to make sure you aren't distracted by a growling stomach. Recharge with our paid sabbatical program after four years of service. Innovate & Elevate - We're all teachers and learners. You'll grow and help grow the company through cross-functional collaboration, open access to leadership, and regular business updates. You have a direct impact on the company’s bottom line. You can also impact your bottom line by participating in our 401(k) plan that includes a company match with immediate vesting. Farmer’s Fridge Diversity Statement: "Don’t meet every single requirement? Studies have shown that women and people of color are less likely to apply for jobs unless they meet every single qualification. At Farmer’s Fridge, we are dedicated to building a diverse, inclusive, and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be just the right candidate for this or other roles.” Farmer’s Fridge is an equal-opportunity employer. We are committed to providing equal employment opportunity in all employment practices, including hiring, without regard to race, color, religion, national origin, sex, gender identity, sexual orientation, age, disability status, veteran status, or any other characteristic protected by federal, state or local law. View our disclosures related to External Agencies and Applicants below: Powered by JazzHR DAOByZgaOt

Job DescriptionDescription: From Steaks to Sunny-Side-Ups: The same team that brought you the upscale charm of 13 Prime Steak is now flipping the script on breakfast and lunch. Be a part of the magic at Yolked Kitchen, located in the heart of Clovis on the northeast corner of Willow and Nees. Cheers to good food, good friends, and the journey ahead! NOW OPEN. We are looking for people who are passionate about good food and providing excellent customer service. Apply today to be part of the newest upscale restaurant in Clovis. Position Summary: Cook and prepare a variety of food products including delicious desserts and confectionery, eggs, meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food products using a variety of equipment and utensils according to the Daily Prep List. Essential Duties and Responsibilities: • Promote, work, and act in a manner consistent with the mission of Yolked Kitchen., • Refer to Daily Prep List at the start of each shift for assigned duties., • Prepare ingredients and handle other kitchen equipment., • Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures., • Clean and sanitize work-station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment., • Store food in designated containers and storage areas to prevent spoilage., • Prepare a variety of foods, such as meats and vegetables, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment., • Take and record the temperature of food and food storage areas, such as refrigerators and freezers., • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving., • Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets., • Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests., • Weigh or measure ingredients., • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads., • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas., • Remove trash and clean kitchen garbage containers., • Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items., • Carry food supplies, equipment, and utensils to and from storage and work areas., • Use manual or electric appliances to clean, peel, slice, and trim foods., • Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items., • Make special dressings and sauces., • Stir and strain soups and sauces., • Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others., • Complete opening and closing checklists and assist others in opening and closing the kitchen., • Attend all scheduled employee meetings and offer suggestions for improvement., • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant., • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations., • Keep records of the quantities of food used., • Load dishes, glasses, and tableware into dishwashing machines., • Cut, slice, or grind meat, poultry, and seafood to prepare for cooking. The Prep Cook/Pastry Chef pay range is $17.00 - $22.00 per hour. This position is a part-time position and will be required to work weekends, days, afternoons, and holidays as needed. Benefits: • Employee 30% Discount at 13 Prime Steak in Clovis, CA, • Employee 30% Discount at Yolked Kitchen in Clovis, CA, • Paid Sick Leave, • Ability to understand and follow directions., • Ability to understand and meet restaurant standards for health, safety, and excellence., • Ability to remain alert and focused in a noisy and fast-paced environment., • Ability to work effectively with kitchen staff., • Ability to learn how to use the necessary tools and technology supporting this position and the efficient operations of the business., • Detail-oriented and thorough., • Able to attend all scheduled employee meetings and training courses, including safety meetings., • Two years’ experience preferred.

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Prep as necessary to stay ready for serviceQualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionDescription: Title: Line Cook Classification: Non-Exempt Reports to: General Manager Summary: Responsible for providing a supportive role in the kitchen with the preparation of meals and ingredients as requested by the chef and cooks. Follow all Touchstone safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Essential job functions: • Assist in setting up workstations with all needed ingredients and cooking equipment, • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.), • Demonstrate and understand standards of food quality and taste according to recipe specification, • Ensure all food is put away, labeled, dated, and rotated properly., • Ability to learn and follow all Sanitation Guidelines for safe handling of food., • Perform daily cleaning as directed by culinary team., • Assist in set up and execution of catering., • Monitor and minimize product waste and ensure waste logs are completed, • Use knives correctly to include use of cut glove to chip, cut, dice., • Assist with putting away dry stock, refrigerated and frozen foods when delivered by food service vendors. Ensure all food and other items are stored properly., • Help maintain an orderly, clean kitchen, eating and service areas, storage and cooler/freezer facilities, serving line and the dish drop off area., • Assist with washing dishes, glassware, silverware, pots/pans and other kitchen items., • Must be able to frequently sit, stand, bend, kneel, walk, and crouch., • Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects., • Will be exposed to chemicals used in typical cleaning supplies., • Required State food handling certification. I have read and understand all of the above. I have reviewed the principal duties for which I am responsible as well as the working conditions and physical requirements. I understand this document does not create an employment contract, and that I am employed by the Company on an “At Will” basis. I further understand that this position description supersedes any and all prior descriptions issued. Requirements: Qualifications: • Required State food handling certification., • cooking experience required.

Job DescriptionCompany Description Houston's Irvine is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Job Description Houston's is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Sushi Chef positions are available. • Health benefits are available., • Training will begin immediately. To learn more, visit us at , or read this profile in Bon Appetit magazine: We look forward to meeting you soon! Houston's está buscando cocineros de sushi. Estamos buscando personas con experiencia, una buena actitud, mucha energía y con la capacidad de trabajar en un equipo. Sushi: $25/hour Gracias! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job DescriptionBenefits: • Pooled Tip System, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds, • Breakfast cooking experience

Job DescriptionBenefits: • 401(k), • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Paid time off, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Fun environment and team culture, • Career growth opportunities, • Meal perks, • Paid training, • Flexible part-time or full-time schedule Our kitchen team members are responsible for prepping, cooking, and plating The Brass Tap's menu items according to recipe procedures. They are dedicated to food quality and take pride in every dish they prepare. Positive attitudes and teamwork are a part of The Brass Tap culture. If you like working behind the scenes dishing up guest favorites in a fast-paced environment, then apply now! Now hiring full-time and part-time positions. Responsibilities • Follow food safety guidelines for cooking, cooling & storage, • Follow safety and sanitation procedures, • Follow recipe procedures, • Keep equipment clean and organized, • Complete duties without constant supervisionRequirements, • Minimum age 16 or older, based on state and local requirement, • Available to work weekend and holiday shifts, • Ability to read tickets, recipes, prep sheets, spec charts in English, • Able to competently operate the grill, fryers, oven and other kitchen equipment, • Continuous standing, bending and lifting up to 60 pounds, • Exposure to heat of equipment and kitchen environment

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Comprehensive Benefits Package • · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits., • · Voluntary Short Term Disability Insurance – Employee Paid., • · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid., • · Employee Dining Discounts and/or Complimentary Onsite Meals, • · Career Development & Limitless Growth Opportunities, • · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • · Paid Time Off, • · Employee Assistance Program (EAP) As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred), • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun, and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. What is in it for you: • Employee benefit card offering discounted rates in Accor worldwide for you and your family, • Learning programs through our Academies designed to sharpen your skills, • Ability to make a difference through our Corporate Social Responsibility activities, • Career development opportunities with national and international promotion opportunities. The sky is your limit., • Rate of Pay: $24.04/hour USDJob Description, • Responsible for managing E-Mails, Tasks, and Calendars for the Executive Chef and Director of Food & Beverage., • Responsible for printing out, updating and positing the information that is needed for the chef’s communication board, daily, weekly, monthly. See list., • Responsible for completing and ensure the accuracy of T&A for the culinary division to meet payroll timelines, • Responsible for entering the appropriate information into the Food costing tracker sheet on a daily bases, so the Exec Chef has an accurate food cost up to date, • Responsible for joining the engineering & stewarding walk with Chef and team. Recording identified items that need to be action and update punch lists., • Send a copy of the updated punch list to engineering and stewarding dept. by the following days end or earlier. Ensure we are saving a copy of each weeks punch list. There should be should 4 punch list per month, • Responsible for Eco sure temperature records from all kitchens. Every Tuesday collect and/ or follow up with head of culinary outlets and file the Eco sure temperature record logs into the binder in the chef’s office. Updated weekly., • Assist with Birch street recipe catalogue; recipes given to you by the Exec Chef, exec sous chef and sous chefs entered into birch street recipe platform, ensure all ingredients in recipe are linked to the birch street inventory of products with accurate pricing to produce an accurate food cost for the recipe., • Responsible for proactively completing culinary projects within the given time frames, given to you by the Exec Chef and/or Exec Sous Chef, • Assist with development and growth plans by coordinating the completion of employee performance reviews, • Assist the leaders with recruitment and departure items., • Creating power point presentations for departmental meetings, scheduling departmental, • Contribute and focus on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar Standards, • Work in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events., • All other F&B projects as defined.Qualifications, • Team player with strong initiative, a calm demeanor and professional approach., • Previous work experience on computers and experience with MS Word, Excel, Outlook, • Must have strong organizational and prioritization skills with previous administrative work experience., • Strong business communication skills (composing faxes, letters) are necessary., • Must be able to work effectively unsupervised and meet deadlines., • Operational experience with Birchstreet is an asset., • Previous payroll administration experience would be an asset., • Previous background in a Food & Beverage environment and a strong understanding of the demands of a large quantity kitchen environment would be an asset., • A post-secondary education in Hospitality Management would be an asset. Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description Built over 100 years ago, Magnolia House is a hideaway for those in the know – offering warm hospitality, unique craft cocktails, and a small plate menu from around the world. We are now hiring Line Cooks with open availability. Positions are available for immediate hire. Magnolia House a scratch kitchen that offers creative weekly specials, presenting opportunity for culinary growth within the kitchen. Join the Magnolia House team to be part of a fun, energetic, and unique working environment! Requirements: • Breakfast experience is a plus but not required, • Ability to communicate with team members effectively during service is required, • Must hold a high regard for cleanliness, • Minimum 2 years experience experience, • High volume experience is a plus, • Must be comfortable working in small tight spaces 492 S Lake Ave, Pasadena, CA 91101 Monday - Friday / 11am - 4pm Construido hace más de 100 años, Magnolia House es un escondite para los conocedores: ofrece una cálida hospitalidad, cócteles artesanales únicos y un menú de platos pequeños de todo el mundo. Estamos contratando ahora Line Cooks con disponibilidad abierta. Los puestos están disponibles para contratación inmediata. Magnolia House, una cocina básica que ofrece creativos especiales semanales, lo que presenta una oportunidad para el crecimiento culinario dentro de la cocina. ¡Únase al equipo de Magnolia House para ser parte de un ambiente de trabajo divertido, enérgico y único! Requerimientos: • La experiencia del desayuno es una ventaja, pero no es un requisito., • Se requiere capacidad para comunicarse con los miembros del equipo de manera efectiva durante el servicio, • Debe tener un gran respeto por la limpieza, • Experiencia mínima de 2 años, • La experiencia de alto volumen es una ventaja, • Debe sentirse cómodo trabajando en espacios reducidos y reducidos 492 S Lake Ave, Pasadena, CA 91101 Lunes - Viernes / 11am - 4pm

Job DescriptionBenefits: • 401(k), • Employee discounts, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Join the Legacy at The Hollywood Roosevelt Since 1927, The Hollywood Roosevelt has been more than a hotel. It is where film legends stayed after the first Academy Awards, where Marilyn Monroe lived for two years, and where the golden age of Hollywood left its mark in every corner. Today, we continue that story, welcoming guests from around the world who want to experience the glamour and energy of Hollywood. We are looking for a cook position to ensure proper execution of all hot and cold foods including appetizers, food including meats, fish, poultry, starches and vegetables. What you will do As a cook at The Hollywood Roosevelt, you'll ensure the exceptional preparation and presentation of all hot and cold banquet menu items-including appetizers, entrees, and sides. You'll follow hotel standards and recipes to prepare meats, poultry, fish, vegetables, starches, sauces. Your responsibilities include setting up and maintaining a clean, organized workstation, preparing dishes according to Banquet Event orders (BEOs), tasting and adjusting for quality, and following all food safety and sanitation standards. You'll work closely with the Executive chef team to deliver memorable dining experiences for our guests. What we are looking for We're seeking a talented, detail-oriented cook with strong knife skills and a passion for professional kitchen excellence. The ideal candidate has: • Minimum one (1) year of cooking experience in a high-volume or banquet environment (hotel or large operation preferred), • Strong understanding of food safety, sanitation, and California Health Codes, • Proficiency with kitchen tools, ovens, grills, steam kettles, and other cooking equipment, • Ability to work efficiently in a fast-paced environment and maintain consistency in flavor, presentation and timing At The Hollywood Roosevelt, every meal is an opportunity to showcase creativity, skill, and hospitality excellence. You'll be part of a culinary team known for its high standards, supportive, environment, and dedication to guest satisfaction. Grow your craft in a place where tradition meets innovation-right in the heart of Hollywood. If you’re ready to be part of the team, we’d love to hear from you.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate $17 - $21 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained and tested in your area of expertise to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our kitchen standards and you will contribute and excels in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Job Title: Sous Chef – Catering Location: San Diego, CA Overview: Our San Diego campus is seeking a skilled and organized Sous Chef to support high-volume catering operations on an hourly basis. This role is critical in ensuring the seamless execution of catered events by delivering high-quality culinary experiences under pressure. The ideal candidate will have proven experience in banquet-style cooking, exceptional production skills, and a strong commitment to quality. A degree in Culinary Arts, Hospitality Management, or a related field is preferred. Key Responsibilities: • Event Culinary Production:, • Assist in the preparation and execution of high-volume catered events, ensuring each dish meets quality and presentation standards., • Support the head chef in menu development and adapt to event-specific culinary requirements., • Kitchen Operations & Team Oversight:, • Supervise and coordinate kitchen staff to ensure timely, organized, and efficient food production., • Maintain workflow efficiency during events by managing multiple tasks and ensuring clear communication among team members., • Sanitation & Safety Compliance:, • Enforce rigorous sanitation and safety protocols in the kitchen to comply with all health regulations., • Ensure all kitchen equipment is maintained and operated safely. What We’re Looking For: • Experience & Expertise:, • Proven experience in catering or banquet-style cooking within a high-volume environment., • Demonstrated culinary skills with the ability to perform under pressure., • Organizational & Multitasking Skills:, • Strong organizational skills and attention to detail, with the ability to manage multiple priorities efficiently., • Capable of following detailed event plans and executing services with precision., • Team-Oriented & Adaptable:, • Excellent communication skills and a collaborative spirit to effectively work with diverse teams., • Flexibility to adapt to changing event needs and a dynamic kitchen environment., • Education & Certifications:, • A degree in Culinary Arts, Hospitality Management, or a related field is preferred., • Relevant culinary certifications or specialized training are a plus. If you are passionate about culinary excellence and thrive in a fast-paced, high-pressure environment, we invite you to apply for the Sous Chef – Catering position and contribute to delivering outstanding catered events on our San Diego campus.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions California applicants: Please visit our Notice at Collection here: and Privacy Policy here: to learn about our information practices in the job application and employment context. As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description The role… At Soho House an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… • Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s), • Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships, • Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable, • Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure, • Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience, • Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety, • Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered., • Minimum of 7+ years' experience working in a similar volume-based business, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training, leading and executive production and a-la-carte dining experiences, • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$140,000—$160,000 USD

Job DescriptionCompany Description Your team and working environment: Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street. Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at to find out more about our company. EOE/M/F/D/V Job Description What you will be doing: Reporting to the Exectuive Chef & Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues., • Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards, • Actively share ideas, opinions and suggestions in daily shift briefings, • Maintain proper rotation of product in all chillers to minimize waste/spoilage, • Ensure storeroom requisitions are accurate, • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, • Have full knowledge of all menu items, daily features and promotions, • Follow kitchen policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Other duties as assigned, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21Qualifications Your experience and skills include: • 3 years or previous experience in the culinary field is an asset., • In possession of a Food Handlers Certificate, • Strong interpersonal and problem solving abilities, • Highly responsible & reliable, • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively as part of a team, • Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to): • Constant standing and walking throughout shift, • Frequent lifting and carrying up to 30 lbs, • Occasional kneeling, pushing, pulling, • Occasional ascending or descending ladders, stairs and ramps Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS All your information will be kept confidential according to EEO guidelines.

Job Description Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific. Competitive hourly rate $22 - $28 / hour based on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Compensation Range: $72,000 - $82,000/Annually *Range(s) – DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description Job Title: Line Cook Reports To: Chef Roberta’s is looking for line cooks to join our Roberta’s team! Roberta’s New York City, which opened in 2008, helped pave the way for the boroughs’ food scene offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us. With a variety of stations to learn, there is a lot of opportunity to grow within our kitchen. Stations include pasta, wood fired pizza oven, expo, and more. We focus on working with high quality products.. We enjoy working with others who are just as passionate and dedicated about a career in the food service industry as we are. No bad vibes! Experience is required, but a positive attitude is more important. RESPONSIBILITIES: * Possess a deep sense of urgency * Work in a highly organized manner * Exceptional eye for detail * Handle, store and rotate all products properly * Close the kitchen properly per closing checklist and assist others in closing the kitchen. * QUALIFICATIONS: * High school diploma or equivalent. * A minimum of 1 years of cooking experience * Brunch cooking experience * Must be able to communicate clearly with managers, kitchen and dining room personnel. * Food Handlers permit * Must be able to stand for at least 8 hours and lift at least 50 pounds * Must be available to work holidays, nights and weekends

Job Description Lafayette, CA | $33–$35/hour | Monday–Friday, 10am–6:30pm Make meals that heal. Evolve Treatment Centers is hiring a Residential Chef (Cook) for our 6-bed adolescent residential treatment home in Lafayette, CA. This is more than a culinary job — it’s a chance to use your passion for food to support teens on their healing journey. This is a Temp position Why You’ll Love Working Here * Competitive pay: $33–$35/hour * Consistent schedule: Monday–Friday, no weekends or late nights * Supportive culture: Small team, mission-driven work * Beautiful workplace: Residential home setting with a welcoming kitchen * Meaningful impact: Every meal supports a teen’s recovery and well-being What You’ll Do * Prepare daily lunch, dinner, and two snacks for teens and staff * Design weekly menus that have to be approved and are both nutritious and comforting * Follow all food safety, dietary, and health regulations (ServSafe standards) * Order supplies, track inventory, and manage a monthly food budget * Maintain a clean, organized, and positive kitchen environment * Support a therapeutic community through caring and consistent service What We’re Looking For * Experience as a chef or cook in residential, school, health care, or similar settings * ServSafe (or equivalent) certification (or willingness to obtain) * Strong organization, time management, and communication skills * Ability to stay calm under pressure and work collaboratively * Passion for using food to build connection and care Bonus Points If You Have * Experience working with teens or behavioral health settings * A desire to combine culinary skills with a greater purpose Requirements * Must pass a background check and TB test * Reliable transportation to our Lafayette location Apply Today! Bring your passion for food and care to a team making a difference. Join us at Evolve and help teens heal — one meal at a time. For information on Evolve's privacy practices, see the Evolve California Personnel Privacy Notice located at . Powered by JazzHR FG4K7XYeQk

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Job Title: Restaurant Chef – Full-Service Restaurant on Campus Location: San Diego, CA Comp: $5500-6500 Per month Overview: Our San Diego campus is seeking an experienced Chef to lead culinary operations at a dynamic, full-service dining establishment and catering. This salaried role requires a passion for high-quality ingredients, creative menu development, and strong kitchen leadership. The ideal candidate is hands-on, innovative, and dedicated to delivering an outstanding dining experience while maintaining efficient and cost-effective kitchen operations. A degree in Culinary Arts, Hospitality Management, or a related field is preferred. Key Responsibilities: • Culinary Operations & Menu Development:, • Oversee day-to-day kitchen operations, ensuring high-quality and consistent food preparation., • Develop and execute seasonal, creative menus that enhance the dining experience and reflect culinary trends., • Team Leadership & Staff Development:, • Manage kitchen staff, fostering a positive, team-oriented work environment., • Provide ongoing training and mentorship to enhance skills and maintain high service standards., • Cost Control & Inventory Management:, • Maintain cost controls, purchasing, and inventory management to optimize efficiency and minimize waste., • Work closely with vendors to source fresh, high-quality ingredients while maintaining budgetary goals., • Health, Safety & Compliance:, • Ensure compliance with local, state, and federal health and safety regulations., • Uphold sanitation standards and enforce kitchen best practices to maintain a clean and organized workspace. What We’re Looking For: • Experience & Expertise:, • Proven culinary leadership experience in a full-service restaurant setting, preferably in a high-volume environment., • Strong knowledge of menu development, ingredient sourcing, and cost management., • Leadership & Training Skills:, • Ability to train, mentor, and inspire a kitchen team to maintain excellence in food preparation and service., • Strong communication and problem-solving skills to manage operations efficiently., • Commitment to Quality & Sustainability:, • A passion for sustainable sourcing and using fresh, high-quality ingredients., • Ability to balance creativity with operational efficiency to deliver a top-tier dining experience., • Education & Certifications:, • A degree in Culinary Arts, Hospitality Management, or a related field is preferred., • ServSafe or other relevant food safety certifications are a plus.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions California applicants: Please visit our Notice at Collection here: and Privacy Policy here: to learn about our information practices in the job application and employment context. As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate $20 - $25 / hour based on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job DescriptionDescription: Lure Fish House We are seeking a Kitchen Supervisor to lead culinary team for our family-owned seafood restaurant group based in San Luis Obispo, CA. The ideal candidate will have a passion for seafood, a creative culinary vision, and a track record of successful menu development. As an integral member of our team, the Kitchen Supervisor will oversee culinary staff, manage food costs, and drive innovation in the kitchen. Join our growing business and help us continue to bring delicious and sustainable seafood to our loyal guests. A Kitchen Supervisor is responsible for all the food preparation in a kitchen. They work under the Executive Chef and are in charge of a team of cooks. We offer: • Rate $65,000-$75,000 base (based on experience), • A competitive profit share program 20-40% target, • Retirement plan options 401K & IRA, • Benefits - Health, Dental, and Vision, • Paid time off - 2 weeks the first year, 3 weeks the second year, 17 days year 3, 19 days year 4- and 21 days year 5 • Formal culinary training in food preparation and culinary management, • Proficiency in various cooking techniques and cuisines, • Ability to create and execute menus, recipes, and cost estimates, • Knowledge of local food preparation regulations and best practices, • Experience in supervising, training, and mentoring kitchen staff, • Ability to work under pressure and handle multiple tasks in a fast-paced environment, • Excellent communication, problem-solving, and creative skills Manager Servsafe Manager Harassment Class Certificate

Job DescriptionOlivetta celebrates the recipes and styles of preparation which span the coasts of the Mediterranean Basin (Italy, France, Spain, and Greece). Drawing inspiration from these regions, Executive Chef Michael Fiorelli has reimagined coastal classics to create contemporary dishes that encompass the spirit of being on holiday in Europe while taking full advantage of seasonal ingredients found at home in Southern California. We are seeking hospitality industry professionals with experience working in upscale, fine dining establishments and /or high-end cocktail bars. The Barback will assist with cleaning the bar, ensuring the bar is well stocked, preparing garnishes etc. This person should be knowledgeable about the menu and focused on providing quality service in a fast-paced environment. Job Overview • Assist with opening and closing duties, • Greet guests in a warm and friendly manner, • Ensure Bartenders are properly stocked with clean glassware and supplies, • Collect used glasses and plates, • Keep the bar clean by wiping, cleaning, and mopping, • Attend to any guest requests and relay to servers, bartenders and managers when needed, • Ensure items are stocked properly Requirements • 2 years’ experience as a Barback in a restaurant, bar or lounge, • Excellent multi-tasking and organizational skills, • Willing to learn and take direction well, • Work flexible schedules and willing and able to work shift duties that may include evenings, nights, weekends and holidays, • Collaborate with Colleagues cross-departmentally, • Perform job functions with attention to detail, speed and accuracy, • Work cohesively with Colleagues as part of a team All applicants considered, fine dining professionals preferred. Olivetta provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. @olivetta

Job DescriptionSalary: Who We Are: At OluKai, we build premium products for the ocean lifestyle. Our footwear is created using the highest quality materials and crafted into beautiful, functional and incredibly comfortable designs that reflect the spirit of the ocean lifestyle we all enjoy. We are committed to creating quality products for our customers while leaving the smallest footprint possible on the planet. Our company philosophy is to be environmentally responsible as manufacturers and to pledge OluKai to actively support and work for a clean environment and a better quality of life. Our customers and staff embody the connection that exists between people and the ocean, it is our Culture. We want to build a team of individuals who embrace this culture, and have a passion for providing premium products and service to our customers. Our Marketing team is charged with bringing that spirit to lifecombining brand storytelling with modern digital performance. Were seeking aCreative Strategist who can merge the art of narrative with the science of data, transforming insights into creative that converts and inspires. About The Role: TheCreative Strategist serves as the channel champion for OluKais Direct-to-Consumer (DTC) and Amazon business channels. Sitting at the intersection of performance marketing and brand storytelling, this role ensures OluKais digital advertising and eCommerce content are as authentic as they are effective. You will translate key eCommerce and media performance metricstraffic, conversion rate, AOV, CAC, attribution, and incrementalityinto actionable creative insights. Through deep platform understanding, youll inspire creative teams to develop world-class advertising acrossUGC-driven content, paid social, video, static, and emerging ad formats. Key Responsibilities include but are not limited to: 1. Channel Strategy & Insights • Serve as the voice and advocate for the DTC and Amazon channels in the GTM process, ensuring creative development aligns with platform and audience needs., • Synthesize campaign data into actionable insights and creative hypotheses that fuel iteration and growth., • Inform channel-specific strategy across Meta, Google, YouTube, AppLovin, Amazon, streaming, and linear TV and other channels. 2. Creative Briefing & Development • Translate performance data and consumer insights into clear, inspiring creative briefs., • Lead briefing sessions with the Creative and Performance Media teams, ensuring each campaign has channel-specific intent and measurable goals., • Drive creative across ad types including:, • UGC and creator-led ads (authentic, relatable storytelling), • Product and lifestyle video, • Static and carousel formats, • Testimonial and review-based ads, • Amazon-optimized imagery and content, • Ensure all creative maintain the premium look, tone, and craftsmanship synonymous with OluKai while optimizing for performance. 3. Performance, Optimization & Iteration • Partner with eCommerce and paid media teams to evaluate creative effectiveness, performance metrics, and audience response., • Champion a culture of rapid testing, learning, and continuous improvementusing creative variations to refine results., • Deliver clear performance reporting and creative learnings to internal stakeholders. 4. Collaboration & Culture • Collaborate cross-functionally with Marketing, Creative, and E-Commerce teams to ensure cohesive storytelling across channels., • Infuse OluKais values of Aloha, quality, and connection into every campaign., • Encourage an agile, collaborative environment that celebrates innovation and craft. Requirements and Qualifications: • Bachelor Degree in related field, • 8-10 years of experience in digital marketing, performance creative strategy, or growth-oriented content development., • Background in agency or in-house eCommerce brand environment preferred., • Deep understanding of paid media and creative optimization on Meta, Google, YouTube, and Amazon., • Proven success translating data and insights into creative briefs that drive measurable results., • Strong knowledge of DTC metrics (AOV, CAC, ROAS, CVR, ACOS, attribution, incrementality)., • Exceptional communication and presentation skills., • Collaborative, resourceful, and energized by fast-moving creative environments. Location & Office Structure:This is an in-office hybrid position, mandatory 4 days per week in office in Irvine, CA with the option to work from home 1 day per week. Subject to change without notice as per company guidelines. Compensation:The salary range for this position is $111,000 to $140,000 plus opportunity for annual bonus; salary is based on the experience that you bring to the position. Benefits and Perks: • Complimentary chef prepared breakfast and lunch provided Monday - Thursday, • Generous product gift program and all brand discounts, • Growth opportunities within the Archipelago family of brands: OluKai, Kaenon, Melin, Roark, • Company bonus program, • 5 year and 10 year Anniversary gifts to Hawaii and other desirable destinations, • Wellness program, including but not limited to in-office gym and group fitness classes, • Medical, Dental, Vision insurance in accordance with plan guidelines, • Company paid life insurance, • 401k with employer match in accordance with plan guidelines, • 15 Days of PTO plus one additional day of PTO every year on your anniversary and 3 Floating Holidays per year, • Paid beach and giveback days, bi annual team building events and other in person celebrations, • Work with talented and great people who share a love of the ocean lifestyle, • OluKai is a Certified B Corporation with paid company service days, • Dog friendly office Archipelago Companies values a diverse, inclusive, and entrepreneurial workforce and culture, and we provide equal employment opportunity for all applicants and employees. All qualified applicants for employment will be considered without regard to an individuals race, color, sex, gender identity, gender expression, religion, age, national origin or ancestry, citizenship, physical or mental disability, medical condition, family care status, marital status, domestic partner status, sexual orientation, genetic information, military or veteran status, or any other basis protected by federal, state or local laws. If you are unable to submit your application because of incompatible assistive technology or a disability, please contact us at . Archipelago will reasonably accommodate qualified individuals with disabilities to the extent required by applicable law.

Job Descriptionlooking for a head chef with minimum 2 plus years of experience with a positive attitude, passion for cooking, willingness to learn, get along with others. Skills: Food preparation, Safe food handling, Recipe development, Kitchen management. Must be able to work weekends, between the hours of 6 to 12am.

Job Description Our new establishment, Studio Four29 is quickly building a reputation for exquisite cuisine, exceptional service and creative cocktails in a chic, casual environment. We are currently seeking an experienced chef de cuisine to execute our seasonal menus to perfection, to lead our kitchen team and participate in our culinary innovations and creations. Job description: As the head chef, you will be the leader of our kitchen team, responsible for participating in the creation of new menu items, sourcing and ordering the finest ingredients and the execution of outstanding dishes. You will ensure the highest standards of food quality, presentation and hygiene are maintained at all times. Key responsibilities: Develop and produce innovative and exceptional menu items that meet our clientele's need. Oversee the preparation and cooking of food, ensuring consistent quality. Lead, train and mentor kitchen staff in culinary techniques and best practices. Manage kitchen operations, including, inventory, budgeting and procurement of fresh products. Ensure compliance with all health and safety regulations. Collaborate with management to align culinary direction with the establishment's goals. Foster a culture of excellence and continuous improvement within the culinary team. Qualifications: Proven experience as a head chef, sous chef in an upscale or fine dining establishment. Culinary arts degree or equivalent professional qualification. Strong leadership skills, with a track record of managing, motivating a team. Creative culinary skills with a passion for food and culinary arts. Excellent knowledge of current culinary trends and dining best practices. Ability to work under pressure and manage multiple priorities. Strong understanding of costs and labor systems that lead to kitchen profitability. Exceptional communication and interpersonal skills. Benefits: Competitive salary and performance bonuses. Opportunities for professional development and culinary training. Creative freedom and support from a passionate and dynamic team.

Job Description Job Purpose: A professional Cook/Manager is to lead our kitchens at fire camp following our Mobile Food Service Managers specifications and guidelines. A successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customer’s satisfaction. The Fire Camp Kitchen Manager is to be a team leader and provide organizational guidance in the kitchen. Must be able to work in all types of extreme weather conditions. Must be able to serve and organize preparation and service of food for large numbers. Must have all necessary certifications up to date. Duties include but are not limited to: • Kitchen Manager and Supervisory Cook at Fire Camp, • Ensure all kitchens, salad bar, and beverage trailer are set up properly upon arrival at fire camp and torn down properly prior to departure from fire, • Lead by example: Lead the kitchen team to enforce compliance of Government Contract, • Be familiar with current government contract specifications for each job., • Ensure all employees are following proper health and sanitation practices, • Supervise Kitchen Staff, work with the MFSU Manager to coordinate employees and set schedules, • Maintain kitchen cleanliness and organization, • Update temperature logs in all kitchen, • Work with MFSU Manager and Inventory Manager on all food orders, • Collaborate with Executive Chef (Owner, Bryan Scofield) to set menus prior to Fire Season, • Communicate necessary menu changes with MFSU Manager promptly, • Work with Mobile Food Services Manager to resolve kitchen employee issues, discipline, hiring, and firing, • Ensure MFSU equipment is cleaned, organized and dispatch ready prior to fire season and at fire camp, • Report to Executive Chef or MFSU Manager any kitchen equipment that is not working, • Quality Control of product to be maintained at all times, • Coordinate food inventory with Inventory Manager and with Vendor coordinating with Bryan., • Train new kitchen staff, • Cook on the line to fulfill orders Skills/Qualifications • Proven food service and leadership experience, • High degree of accuracy and attention to detail, • Ability to work as part of a team, • Maintain a positive and professional approach with coworkers and customers, • Be highly organized with the ability to follow a daily routine, • Trustworthy, • Previous experience with government contracts preferred, • Adaptability: this job takes place on-site, often in remote locations with little notice, • Problem solver Required Certifications • ServeSafe: Food Manager Certification

Job DescriptionDescription: Special Events Assistant ManagerSalary Exempt: $70,720.00 AnnuallyFulltime The Firehouse Restaurant – Sacramento, CA Join our award-winning fine dining team at The Firehouse Restaurant! We’re seeking an experienced and highly organized Special Events Assistant Manager to support our Special Events Manager in delivering exceptional private dining experiences for weddings, corporate events, and special occasions. Responsibilities • Assist in planning, coordinating, and managing private events and banquets., • Supervise event staff, ensuring setup accuracy, guest satisfaction, and smooth service execution., • Support client communication — from inquiries and contracts to onsite coordination., • Conduct event walkthroughs, manage deposits, and maintain event details in Caterease., • Collaborate with the Executive Chef and Pastry Chef on custom menus and event details., • Participate in outside sales activities to promote The Firehouse for private dining and special events., • Perform scheduling, labor audits, and assist with performance feedback for event staff., • Serve as floor manager during events when needed.Requirements: Qualifications • 2+ years of management experience and 2+ years of sales or event planning., • Experience in fine dining or hospitality preferred., • Strong leadership, communication, and problem-solving skills., • Proficiency in MS Office and POS systems (Micros preferred); Caterease experience a plus., • Full-time, minimum 45 hours per week., • Requires flexibility for nights, weekends, and holidays., • Competitive pay based on experience, plus benefits (Medical, Dental & Vision) Bring your professionalism, creativity, and passion for hospitality to one of Sacramento’s most historic and celebrated restaurants.

Job Description Title: Sr. HR Compliance Specialist Category: Full-Time Status: Exempt, Salary Salary: $68,640 to $86,100 per year, DOE Reports To: Director of External HR & Compliance Location: Onsite at TCWGlobal Corporate Office (San Diego, CA) Start Date: ASAP Position Summary: TCWGlobal has been named "Best Place to Work" by the San Diego Tribune 11 times. Why? Because we create an environment where excellence meets enjoyment, and purpose meets growth. We offer perks that make work life better—a beautiful campus with flexible workspaces, a full onsite gym with lounges, massage rooms, an onsite restaurant, plus chef-prepared meals. In addition, your passion for making a difference matters here. We'll match your charitable gifts up to $5,000 and give you 16 paid hours to volunteer for causes close to your heart. We believe that when we help our community thrive, we all grow stronger. We are a team of experienced HR professionals offering payrolling, staffing, pre-screening, international services, and overall HR-related solutions for our clients’ contingent workforces. Our dedication to customer service and focus on utilizing technology for streamlining processes is our core philosophy. If you're ready to join a team of unstoppable go-getters, a company culture that encourages growth and connectedness, and an organization that truly cares about its employe es and the world, then TCWGlobal is the place for you! We are seeking an organized, detail-oriented Sr. HR Compliance Specialist to join our energetic team and who will interact daily with clients and employees. This position is responsible for the company’s compliance activities, policy development, escalated employee relations and legal compliance for the organization. In addition to these responsibilities, the candidate should be able to multi-task and prioritize in a fast-paced environment with a "can-do" attitude. Key Responsibilities: • Works with Director of External HR & Compliance to research and track changing employment laws; helps distribute information to relevant parties, • Serve as point of contact for Workers Compensation claims received by Contingent Workforce, • Assist Global Operations team with compliance related questions and guidance, • Provides support for escalated employee relations; objectively and thoroughly conducts formal/ informal investigations and provides recommendations., • Prepares detailed reports in response to investigations and employee relations compliance issues, • Develops/modifies company forms and contracts used in business operations, • Design and assist in the education and training of managers and departments on regulatory and compliance issues, • Assist with Independent Contractor eligibility determinations and compliance management, • Mentor other HR Compliance Specialists and provide training to other departments, • Assist with legal matters including discovery response and depositions, • Assist with state and federal employment reporting including state pay data reporting and EEO-1 reporting, • Other compliance projects as assigned Qualifications & Skills: • Bachelor’s in related discipline; 3+ years’ Human Resources, Legal, Compliance/Regulatory experience, • Paralegal Certificate and/or PHR Certificate preferred, • Ability to interpret regulations and laws and disseminate information, • Thorough knowledge of federal, state, and local employment laws, • Excellent communication and writing skills with internal and external contacts, • Ability to handle detailed, confidential and time sensitive work, • Proficiency in MS Office (Outlook, Word and Excel advanced proficiency preferred), • Excellent work ethic and team oriented Salary & Benefits: This position offers full-time benefits, including a comprehensive benefits package. Salary will be commensurate with education and experience. Additional compensation may be earned by exceeding sales and service goals. Application Information: Visit to learn more about our amazing team! TCWGlobal is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief or sexual orientation. #LI-CB1

Job Description Join the Buona Forchetta Family ???? San Diego, CA | Full Time | E-Verify Employer ???? $30–$38 per hour, based on experience At Buona Forchetta, where Italian tradition meets San Diego soul, we serve more than just Neapolitan-style pizza and housemade pasta — we serve joy. As part of our dedication to culinary excellence, we are searching for a passionate and experienced Head Chef to lead our kitchen with heart, precision, and creativity. Who You Are: You’re a proven culinary leader with at least 10 years of experience in high-volume kitchens, a deep respect for traditional Italian cuisine, and a passion for managing teams with integrity and enthusiasm. You thrive in fast-paced environments and are always looking to elevate both the menu and the morale of your kitchen. Responsibilities: * Ensure all kitchen operations meet Buona Forchetta’s high standards of quality, hygiene, and cleanliness * Manage inventory, control stock levels, and handle supplier relationships to ensure top-quality ingredients * Oversee our ghost kitchen operations and ensure consistency in off-site orders * Maintain kitchen equipment and coordinate necessary repairs * Collaborate with the General Manager on staffing issues, including attendance, scheduling, and disciplinary actions * Develop new dishes in line with Buona Forchetta’s culinary vision * Create and manage weekly kitchen schedules tailored to seasonal restaurant needs * Lead by example and foster a supportive, team-focused kitchen culture * Ensure guests enjoy an unforgettable culinary experience, every time Requirements: * Minimum 10 years’ experience as a Chef in high-volume restaurants * Proven leadership and team management skills * Strong understanding of inventory, ordering, and kitchen equipment maintenance * Experience developing seasonal menus and new recipes within brand guidelines * Familiarity with ghost kitchen models a plus * E-Verify participation required Why Work With Us? Buona Forchetta isn’t just a restaurant — it’s a family. From our first location in South Park to our growing family of trattorias, we value community, consistency, and a shared love of food. You’ll join a team that believes in working hard, supporting each other, and making guests feel right at home. Ready to bring your culinary expertise to one of San Diego’s most beloved Italian restaurants? Apply today and become part of the Buona Forchetta legacy.

Job Description Title: UX Designer Category: Full-Time Status: Exempt Reports to: Director of Program Management Start Date: ASAP Pay Range: $80k - $100k annually Position Summary TCWGlobal has been named "Best Place to Work" by the San Diego Tribune 11 times. Why? Because we create an environment where excellence meets enjoyment, and purpose meets growth. We offer perks that make work life better—a beautiful campus with flexible workspaces, a full onsite gym with lounges, massage rooms, an onsite restaurant, plus chef-prepared meals. In addition, your passion for making a difference matters here. We'll match your charitable gifts up to $5,000 and give you 16 paid hours to volunteer for causes close to your heart. We believe that when we help our community thrive, we all grow stronger. We are a team of experienced HR professionals offering payrolling, staffing, pre-screening, international services, and overall HR-related solutions for our clients’ contingent workforces. Our dedication to customer service and focus on utilizing technology for streamlining processes is our core philosophy. If you're ready to join a team of unstoppable go-getters, a company culture that encourages growth and connectedness, and an organization that truly cares about its employees and the world, then TCWGlobal is the place for you! The Cloud Motion Technologies group builds software products for our clients, vendors and contract workers. We are a collaborative, cross-functional group of software engineers, QA specialists, product managers, DevOps, and analysts working in an agile environment. We are seeking an experienced UX Designer to join our team and take ownership of design initiatives across our diverse product portfolio. You will work independently on complex design challenges while collaborating with cross-functional teams to deliver user-centered solutions that drive business impact across both existing products and new initiatives. Key Responsibilities Design Leadership & Execution • Lead autonomous design projects from concept through delivery, including user research, ideation, and testing, • Develop comprehensive design strategies and detailed interaction behaviors for complex workflows, • Create and optimize information architecture that balances usability with technical constraints, • Design and deliver high-fidelity wireframes, mockups, and interactive prototypes, • Conduct user research and usability testing to validate design decisions with qualitative and quantitative data Cross-Functional Collaboration • Partner with product management and engineering teams to define requirements and develop innovative solutions, • Facilitate design ideation sessions and drive creative problem-solving initiatives, • Present design concepts and rationale to stakeholders at all organizational levels Innovation & Improvement • Research and implement emerging design trends and technologies, including AI enhancements for user experience, • Contribute to the evolution of our design system and maintain consistency across products, • Mentor junior designers and contribute to team knowledge sharing, • Drive continuous improvement initiatives within the design process Qualifications & Skills • 3-5 years of UX/UI design experience with a proven track record of successful product launches, • Advanced proficiency in user interface design processes and methodologies, • Strong ability to align design solutions with business objectives and user needs, • Experience utilizing metrics, optimization techniques, and research to inform design decisions, • Excellent verbal and written communication skills with ability to influence stakeholders, • Demonstrated ability to manage multiple projects simultaneously across various development stages, • Proficiency in modern design tools (Figma, Sketch, Adobe Creative Suite) and prototyping platforms, • Experience with user research methodologies and usability testing, • Understanding of responsive design principles and accessibility best practices Salary & Benefits This position offers full-time benefits, including a comprehensive benefits package. Salary will be commensurate with education and experience. Additional compensation may be earned by exceeding sales and service goals. Application Information Visit to learn more about our amazing team! TCWGlobal is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief or sexual orientation. #LI-KB1

Job Description Location: San Diego, CA STATUS: Contingency Opportunity SSC: Active Secret Security Clearance (required) COMPENSATION: $43-$48 per hour DEL REY Systems & Technology is accepting applications and resumes for a contingency opportunity. Apply to | Careers Page. Minimum Qualifications: • Bachelor's degree in Computer Science, Information Technology, or related field, • 7+ years of experience in configuration management, • Experience with configuration management tools such as Puppet, Chef, or Ansible, • Strong understanding of ITIL processes and best practices, • Master's degree in Computer Science, Information Technology, or related field, • Experience with cloud-based configuration management tools such as AWS Config or Azure Automation, • Experience with scripting languages such as Python or PowerShell, • Certification in ITIL or related field, • Maintain the integrity and accuracy of the organization's configuration management database, • Identify and resolve configuration management issues, • Work closely with cross-functional teams to ensure that all changes are properly documented and tracked, • Develop and maintain configuration management policies and procedures, • Provide training and support to end-users on configuration management processes

Job Description Title: Full Stack Developer III Category: Full-Time Status: Exempt Reports to: Director of Software Engineering Start Date: ASAP Pay Range: $140k - $160k Position Summary TCWGlobal has been named "Best Place to Work" by the San Diego Tribune 11 times. Why? Because we create an environment where excellence meets enjoyment, and purpose meets growth. We offer perks that make work life better—a beautiful campus with flexible workspaces, a full onsite gym with lounges, massage rooms, an onsite restaurant, plus chef-prepared meals. In addition, your passion for making a difference matters here. We'll match your charitable gifts up to $5,000 and give you 16 paid hours to volunteer for causes close to your heart. We believe that when we help our community thrive, we all grow stronger. We are a team of experienced HR professionals offering payrolling, staffing, pre-screening, international services, and overall HR-related solutions for our clients’ contingent workforces. Our dedication to customer service and focus on utilizing technology for streamlining processes is our core philosophy. If you're ready to join a team of unstoppable go-getters, a company culture that encourages growth and connectedness, and an organization that truly cares about its employees and the world, then TCWGlobal is the place for you! As a Full Stack Developer III at TCWGlobal, you will play a crucial role in architecting and scaling cloud-native web application solutions spanning TCWGlobal portfolio of applications. As part of this role, you will work with modern full stack technologies including NextJS and NestJS, in server based as well as serverless architectures on AWS. Additionally you will provide technical leadership to deliver on multiple projects across all business initiatives. Key Responsibilities • Collaborate with business teams, product managers, designers, and other stakeholders to conduct technical solutioning for business initiatives and in translating the requirements into technical design and architecture specifications., • Lead the technical architecture and design of web-based applications, as well as hands-on coding on tech stacks that include React, NextJS, NodeJS, PHP frameworks and leveraging multiple AWS services (Cognito, OpenSearch, GraphQL in both server based and serverless environments), • Drive the performance and scalability initiatives on a suite of software platforms., • Design and optimize database schemas, queries, and APIs to support application functionality and integrations with third party systems., • Implement automated testing and continuous integration processes to maintain code quality and streamline development workflows., • Stay updated on emerging technologies and industry trends, evaluating and recommending new tools and technologies to enhance development processes., • Conduct code reviews, ensuring code quality, consistency, and adherence to best practices and coding standards., • Provide strong technical direction and mentorship to junior and senior developers, as well as coaching to help them grow and excel in their roles. Qualifications & Skills • 7+ years of technical experience at a senior level spanning software development and architecture, • Bachelor's degree in Computer Science, Engineering, or a related field, or equivalent work experience., • Strong proficiency in front-end development languages and frameworks such as HTML, CSS, JavaScript/ TypeScript, and React., • Strong expertise in back-end server-side programming using frameworks such as NextJS, NestJS or similar technologies., • Deep understanding of relational (MySQL/PostgreSQL) and non-relational databases (such as DynamoDB), with experience designing and optimizing database schemas and queries., • Demonstrable experience in architecting multiple web applications and scaling them in server based as well as serverless environments, • Demonstrated ability to drive significant application performance improvements on complex web applications, • Strong leadership and communication skills, with the ability to technically lead multiple projects, • Experience with providing technical direction as well as mentoring for junior and senior developers., • Familiarity with Agile development methodologies and project management tools., • Commitment to staying updated on emerging technologies and driving software best practices within software teams Salary & Benefits This position offers full-time benefits, including a comprehensive benefits package. Salary will be commensurate with education and experience. Additional compensation may be earned by exceeding sales and service goals. Application Information Visit to learn more about our amazing team! TCWGlobal is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief or sexual orientation. #LI-KB1

Job Description We are looking for someone that is generalist at heart, one who is curious, appreciates complexity, knows or wants to learn when to step back and when to dive deep. We call this role a Cloud Service Reliability Engineer. The Cloud Service Reliability Engineer will be responsible for effective design, execution, and maintenance of systems implemented on premise or in the cloud, primarily focused on identity and access management, cloud computing services/integrations, and data analytics technologies. Responsibilities of the Cloud Service Reliability Engineer: • Establishes technology product specifications and collaborates with various functions to ensure successful product development and implementation., • Deploys, supports and monitors new and existing services, platforms, and application stacks., • Drives improvements to processes and design enhancements for automation to continuously improve the production environment., • The Cloud Service Reliability Engineer will be responsible for effective design, execution, and maintenance of systems implemented on premise or in the cloud, primarily focused on identity and access management, cloud computing services/integrations, and data analytics technologies, • Establishes technology product specifications and collaborates with various functions to ensure successful product development and implementation, • Deploys, supports and monitors new and existing services, platforms, and application stacks, • Drives improvements to processes and design enhancements for automation to continuously improve the production environment Skills and Experience • Minimum of 5 years of experience in automating infrastructure, service delivery, and engineering site reliability, maintaining infrastructure on premise and in cloud environment, • Product does not really matter (any of Puppet, Chef, Fabric, Ansible, Salt is fine), • Proven experience with cloud Platforms (Azure, AWS, GCP), PaaS, SaaS experience, • DevOps Tools (GitHub, GitHub Actions, Jenkins, Jira and other CI/CD Tools), • Configuration Management and infrastructure as a Code(Terraform, Ansible) experience, • Expertise in Active Directory Domain Services, Active Directory Federation Services (ADFS), and Active Directory Certificate Services

Job Description Line Cook We are currently seeking talented cooks who are willing to take challenges and grow rapidly with the J&G Chicken team. Individuals who are committed to exceptional customer service, detail oriented, with a willingness to go above and beyond. Job Summary Kitchen Line Cooks are responsible for food preparation, presentation, recipe adherence and quality control. All while working alongside top chefs. We are hiring line cooks that have experience in casual dining or fast food restaurants. The ideal candidate has culinary skills and has experience preparing, cooking, plating. Basic Qualifications: • Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation, • Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays, • Meet store operating policies and standards Required Knowledge, Skills and Abilities • Strong organizational skills and ability to multitask;, • Acceptable verbal English communication skill;, • Strong interpersonal skills, • Ability to work as part of a team, follow direction and work together with the Head Chef to deliver outstanding service., • Perform daily operations, including but not limited to: Kitchen Prep, Cooking, Plating etc, • Properly clean and sanitize all counters and work areas. Maintain a clean and organized work area at all times., • Ensure all food and other items are stored properly, • Must be able to muti-task and adapt to any pace., • High School diploma or higher;, • Ability to continuously stand or walk, • Ability to bend and lift frequently, • Ability to lift up to 10lbs frequently and 50lbs occasionally, • Work will be conducted in a kitchen and restaurant environment, • May encounter temperatures ranging from 32 degrees to 425 degrees around equipment, • May occasionally walk on slippery surfaces, • Noise level in the work environment is frequently loud, • This position requires moderate physical activity. Employees must have sufficient strength to perform the duties and responsibilities of the position including moderate lifting (up to 50 pounds), walking, bending, stooping, kneeling, and squatting. This position requires nearly continuous standing and walking, repetitive hand motions, and reaching overhead. Employees may be exposed to unusual elements including extreme temperatures of coolers and freezers., • Job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice. We offer free meal plan, free tea, 10% off products off duty, employee referral program monetary incentive, accelerated career advancement, and FUN work environment!

Job DescriptionJob Summary: The Cook 1 (Line Cook) is responsible for preparing, cooking, and presenting high-quality dishes in accordance with established recipes and standards. As a senior line cook, this role involves leading by example, assisting junior kitchen staff, and ensuring smooth kitchen operations during service. The Cook 1 must maintain a clean and organized work area, adhere to food safety standards, and consistently deliver food that meets quality expectations. Key Responsibilities: Food Preparation and CookingPrepare and cook menu items in accordance with standardized recipes, portion sizes, and presentation standards. • Ensure proper cooking techniques are used to maintain consistency and high food quality.Adjust seasoning and presentation to meet customer preferences or special dietary needs when required. Station SupervisionManage an assigned station (e.g., grill, sauté, fryer, cold kitchen) during service periods.Ensure the station is fully stocked, organized, and clean before, during, and after shifts.Coordinate timing with other stations to ensure all components of each dish are served together. Quality ControlCheck the quality of ingredients and finished dishes to ensure consistency and standards are met. Team Support and TrainingAssist and guide junior kitchen staff; provide on-the-job training as needed. Inventory and Waste ManagementMonitor inventory levels, minimize food wastage, and report any discrepancies to the Head Chef or Sous Chef. Health & Safety ComplianceFollow proper hygiene, sanitation, and food safety procedures in line with regulatory requirements. Equipment and Station Maintenance Ensure all kitchen equipment and tools are properly cleaned, maintained, and stored. Job Requirements • Minimum 2–3 years of culinary experience, preferably in a Chinese dim sum kitchen or similar Chinese cuisine establishment., • Strong understanding of traditional Chinese cooking techniques, including steaming, frying, and baking., • Ability to work efficiently in a fast-paced environment and handle multiple orders simultaneously., • Basic knowledge of food safety and sanitation standards (ServSafe certification preferred)., • Able to work early morning shifts, weekends, and public holidays as required., • Team player with a positive attitude and attention to detail., • Basic English communication skills: Mandarin or Cantonese proficiency is an advantage

Job DescriptionDescription: Position Title: Cook Department: Dining Services Exempt Status: Hourly / Non-Exempt Supervisor: Executive Chef GENERAL SUMMARY: The Cook provides full-scope, hands-on production cooking in the Dining Services Department. Responsible for always maintaining a superior level of quality service and cleanliness. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Exemplify the communities standards of cleanliness, sanitation and operational organization at all times. · Responsible for adhering to food quality, appearance, and presentation standards always. · Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. · Exhibit cooking standards of speed, accuracy, and efficiency. · Assist with serving of meals and ware washing as necessary. · Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance. · Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary. · Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs. · Complete assignments in a timely and efficient manner. · Attend all in-services as assigned or requested. · Participate in interdisciplinary team and other community meetings as assigned. · Other duties will be assigned as needed. QUALIFICATIONS: · High school diploma · Minimum of one year restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements · Ability to speak, read and comprehend the English language · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Willingness to be available for any/all emergencies regarding the community · Familiarity with Microsoft Office Suite products Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands, and walks frequently · Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace · Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation

Job Description Company Overview: A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence. Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $75000 - $85000 / year (plus bonus) Top-notch Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Paid vacation starting at 2 weeks per year, • Paid/Floating holidays for 5 major holidays, • 24 hours paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well. Leadership: • Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up., • Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives., • Develop, train and mentor culinary team. Act as a resource to them as well as other back-of-house (BOH) personnel., • Work with executive chef in developing and training staff., • Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards., • Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department., • Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events., • Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events., • Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools., • Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports., • Work with off-premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level., • Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution., • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes, • Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary., • Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol., • Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event., • Work with pastry team to insure that desserts served are executed properly at events by culinary staff., • Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met., • Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with executive chef when necessary., • Work with Vice President of Operations and executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots., • Work with executive chef on biannual culinary educational training programs., • Edit menus for portioning, menu design and other details, making changes to menus as needed., • Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system., • Assist executive chef in detailed planning and administrative work with special projects., • Fulfill all administrative responsibilities of executive chef as needEducation/ Experience/ Skills:, • Strong familiarity with OSHA and all local Department of Health Regulations., • Three years senior level or executive chef experience in high-quality, volume-oriented environment., • AOS Culinary School graduate or related training, degree in Culinary Arts preferred, • 3+ years related lead Chef experience, • Always practice company culture., • Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability., • Perform all reasonable requests from executive team., • Attend and participate in all scheduled meetings and training sessions., • Know and follow all company emergency and safety procedures., • Must be able to communicate clearly and effectively in English., • Passionate culinarian with effective palate and sense of presentation., • Ability to handle multiple tasks and work well in environment with time constraints., • Ability to troubleshoot effectively., • Detail-oriented with good organizational skills, performing work accurately and efficiently., • Demonstrated excellent communication skills, both oral and written.Physical Demands: We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.