Trabajos chef en California - Page 17

Job Description Salary: $75,000 - $95,000 With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.

Job Description Salary: $85000 - $95000 / year Other Forms of Compensation: N/A A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Working as an Executive Chef, you are responsible for leading all aspects of all culinary functions for a dining account. You will run and lead a team of associates and coordinate all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Leads cost controls and controls expenditures for the account, • Plans and crafts all menus, • Purchases and leads inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is crucial, • Previous experience leading cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1456017 Compass Corporate STEPHANIE FREER [[req_classification]]

Job Description Salary: $75000-$78000 Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • A.S. or equivalent experience, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • ServSafe certified – highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1456494 Morrison Healthcare MELANIE ATKINS [[req_classification]]

Job DescriptionThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Pay $20-$21 hourly rate, plus tips Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Kitchen Assistant Location: Sylmar Quick hiring process 1+ Month contract 1st and 2nd shift $21.81 Anyone with a Food Handler certification is encouraged to apply. Hiring Immediately! Description the Kitchen Assistant will be responsible for helping the head Chef in prepping foods by washing, cutting or assorting ingredients. Help mop, sweep and clean kitchen area. Assure expiration dates are within guidelines as well as keeping all kitchen items organized. Skills Foodservice, Food prep, Cleaning, Customer service, Hospitality, Dishwash, Line cook, Tray line, Food handling Top Skills Details Foodservice,Food prep,Cleaning,Customer service,Hospitality,Dishwash,Line cook,Tray line,Food handling Experience Level Entry Level Pay and Benefits The pay range for this position is $21.22 - $21.22/hr. Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following: • Medical, dental & vision, • Critical Illness, Accident, and Hospital, • 401(k) Retirement Plan – Pre-tax and Roth post-tax contributions available, • Life Insurance (Voluntary Life & AD&D for the employee and dependents), • Short and long-term disability, • Health Spending Account (HSA), • Transportation benefits, • Employee Assistance Program, • Time Off/Leave (PTO, Vacation or Sick Leave) Workplace Type This is a fully onsite position in Lake View Terrace,CA 91342. Application Deadline This position is anticipated to close on Sep 26, 2025. About Aerotek: We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meets their goals, skills and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role solving for companies’ construction, manufacturing and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are everything spirit to the test as your career continues to grow. Aerotek offers weekly pay, employee benefits including medical, dental & vision, life insurance, health advocacy and employee assistance programs, a 401(k) plan, and employee discounts. The company is an equal opportunity employer and will consider all applications without regards to race, sex, age, color, religion, national origin, veteran status, disability, sexual orientation, gender identity, genetic information or any characteristic protected by law. Company DescriptionWe know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow.We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow.

Job Description About Bartell Hotels: Bartell Hotels is San Diego's largest independent hotel owner-operator with a sharp focus on employees, customers and community. This diverse collection of properties reflects Southern California's natural beauty, love for active lifestyles and exceptional hospitality. Our hotels combine classic and modern design, farm-to-table restaurants and energized bars, three beautiful marinas and the iconic Humphreys Concerts by the Bay entertainment venue. Our Culture: At Bartell Hotels you will find a team of incredibly friendly people who are committed to exceeding guest expectations every day. The Bartell Hotels culture emphasizes respect, pride, teamwork and development. When you work at Bartell Hotels, you are encouraged to think entrepreneurially, and you are empowered to perform and show leadership in ways that can help advance your career. We often look within to promote deserving colleagues at all levels. Bartell Hotels embraces colleague diversity, inclusion and equity, and is firmly committed to respecting and appreciating each colleague. Bartell Hotels is an equal opportunity employer. Primary Objective of Executive Chef Position Responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Responsibilities • Creative menu planning, to include daily/weekly specials and holiday menus., • Responsible for all financial budgets and goals., • Ensure that all recipes and product yields are accurately costed and reviewed regularly., • Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste., • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts., • Ensure that all food products received into the hotel meet quality standards and that they are stored and rotated correctly., • Ensure that associate meals and associate dining services are of a consistently high standard., • Ensure that staff is always in clean tidy uniforms and are always presentable to be in guest view., • Responsible for the supervision of all stewards and their activities within the culinary department., • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given., • To delegate responsibilities to subordinates as required., • To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy., • Identify strengths and weaknesses and provide timely feedback to the individual., • Ensure that the culinary department adheres to all company and hotel policies and procedures., • Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained., • To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned., • Certified Food Handling, Allergens, Food Manager, OSHA, • Meet and adhere to Marriott Brand Standard - monthly and quarterly audit Physical Demands & Work Environment While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl, as well as lift and/or move up to 100 pounds. The employee is sometimes exposed to outside weather conditions and frequently to hot or cold interior conditions as well as moving mechanical parts, sharp cutting tools and hot external surfaces of kitchen cooking equipment. The employee must also be able to go up and down a flight of stairs while carrying 100 pounds. The noise level in the work environment is usually moderate to loud.

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service., • Lead the kitchen team by example, fostering a positive and productive work environment., • Ensure consistent preparation and presentation of all menu items in accordance with hotel standards., • Manage food costs and inventory levels while minimizing waste., • Assist in menu development, including seasonal offerings and special events., • Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge., • Monitor kitchen operations to ensure compliance with health and safety regulations., • Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment., • Culinary degree or equivalent professional certification preferred., • Strong knowledge of food preparation techniques, cooking methods, and safety guidelines., • Excellent leadership and communication skills with the ability to motivate a diverse team., • Creative mindset with a passion for culinary innovation and excellence., • Proficiency in menu planning, cost control, and inventory management., • Ability to work in a fast-paced environment, multitask, and prioritize effectively. Compensation & Benefits: • Base salary of $80,000–$90,000, • 10% annual bonus potential, • 5,000 relocation assistance, • Strong company culture with growth potential, • Private Health Insurance, • Paid Time Off, • Training & Development

Job Description Job Details Position: Prep Cook/Dishwasher Reports to: Chef Classification: Nonexempt, hourly Compensation: Prep Cook/Dishwasher – Guaranteed $20–$24/hr ($16.50 Base + Tip Makeup). Higher pay may be offered only to candidates who demonstrate leadership, exceptional skill, work ethic, and consistency after training. Raises are available for top performers over time. Hours: • Daytime Prep: Part-Time and Full-Time Available Mini Kabob is a small, family-run restaurant with a big reputation. We care deeply about the food we serve and the people we serve it to. Our kitchen is fast-paced, hands-on, and every team member matters. We’re looking for someone who takes pride in their work, shows up ready to hustle, and wants to be part of something special — not just clock in and out. Our restaurant is only 299 sq ft, so space is tight and the team is tighter. You’ll be working directly with the Martirosyan family in the kitchen. This is a true family environment — expect to be treated like one of us, and also expected to work like one of us. Mini Kabob Has Been Featured In: • 101 Best Restaurants in California – 2025, • 101 Best Restaurants in Los Angeles – 2025, 2024, 2023, 2022, • The New York Times: 50 Best Restaurants in the U.S. – 2019, • Reliable — you show up on time, every time., • Quick learner who stays calm under pressure., • Open to feedback, works hard, and has zero ego., • Works clean, fast, and with care — quality matters., • Team player who’s ready to help wherever needed., • Passionate about food and hospitality (not just a paycheck)., • Wants to grow and improve — not just stay stuck doing the same thing., • Prep vegetables, meats, sauces, and marinades., • Use equipment like a Robocoup and demonstrate solid knife skills., • Skewer meats and assist with basic meat fabrication., • Portion, label, stock, and rotate ingredients to stay organized., • Keep prep areas clean and follow all food safety rules., • Track inventory and report shortages., • Help teammates during busy times and assist with extra tasks., • Wash and sanitize skewers, dishes, pots, pans, and tools., • Keep dish area clean and organized., • California Food Handler’s Card required (or must obtain quickly)., • On your feet the whole shift — standing, walking, bending, and reaching., • Regularly lift up to 35 lbs (sometimes more with help)., • Work around heat (ovens, grills) and cold (fridges, freezers)., • Fast-paced, high-energy kitchen with constant team communication. We’re passionate about exceptional food and hospitality. Our small, close-knit team works together in a fast-paced environment where adaptability, teamwork, and care for quality are key. If you take pride in your work, care about customers, and thrive in a team that feels like family — this is the place for you. Company DescriptionMini Kabob is a small but mighty, family-run Armenian restaurant in Glendale, CA, known for our big flavors, tight-knit team, and national recognition. We’ve been featured in The New York Times 50 Best Restaurants in the U.S., Michelin Guide, and multiple “101 Best Restaurants” lists in California and Los Angeles. Our kitchen is fast-paced, hands-on, and all about quality. Every team member matters here — you’ll work directly with the Martirosyan family and be treated like one of us. If you’re passionate about food, hospitality, and working hard alongside a team that cares, Mini Kabob is the place to grow.Mini Kabob is a small but mighty, family-run Armenian restaurant in Glendale, CA, known for our big flavors, tight-knit team, and national recognition. We’ve been featured in The New York Times 50 Best Restaurants in the U.S., Michelin Guide, and multiple “101 Best Restaurants” lists in California and Los Angeles. Our kitchen is fast-paced, hands-on, and all about quality. Every team member matters here — you’ll work directly with the Martirosyan family and be treated like one of us. If you’re passionate about food, hospitality, and working hard alongside a team that cares, Mini Kabob is the place to grow.

Job Description Overview Monarch Bay is looking to re-imagine its food and beverage offerings to create new product offerings, innovation, enhanced service, and strategic marketing to encourage growth. Monarch Bay has a unique opportunity to extend its appeal to the surrounding community, by elevating and positioning the food and beverage operation as a destination for casual dining. Current Management (American Golf) and the facilities owner, City of San Leandro are committed to supporting this effort and the successful individual who will possess the creativity and drive to develop and implement a dining experience fitting of Monarch Bay’s extraordinary location… Responsibilities Job Purpose Monarch Bay Golf Course is seeking a dynamic and creative Executive Chef to lead the kitchen and elevate the food and beverage experience at our course. With a smaller kitchen space and a focus on delivering high-quality, innovative dishes, this role will require strong culinary expertise, flexibility, and the ability to manage operations efficiently. This is an exciting opportunity to shape the menu, create exceptional dining experiences for golfers and the local community, and contribute to the overall success of the food and beverage program. Executive Chef leads a team of cooking staff and partners with other members of the front of the house team to ensure guests receive their orders in a timely manner. The ideal candidate has previous experience working as a chef in a bustling, fast-paced restaurant, or entertainment setting. Key Responsibilities: • Menu Development:, • Create and execute an innovative and diverse menu that caters to a wide range of tastes, with influences from California, Asian, and Hispanic cuisines., • Work with the management team to design seasonal menus that incorporate fresh, locally sourced ingredients., • Develop a limited menu for peak hours and create specials that align with current trends, customer preferences, and dietary needs (e.g., plant-based, gluten-free options)., • Kitchen Management:, • Oversee the daily operations of the kitchen, ensuring food quality, presentation, and consistency at all times., • Manage inventory and work with local suppliers to source high-quality ingredients within budget constraints., • Maintain cleanliness and organization of the kitchen and workspaces in compliance with health and safety regulations., • Staff Leadership:, • Lead, train, and mentor a small but efficient kitchen team, fostering a culture of creativity, teamwork, and professionalism., • Coordinate with the front-of-house team to ensure smooth service and clear communication., • Provide ongoing training on food preparation, safety standards, and customer service., • Cost Control & Budgeting:, • Work within a $150K kitchen upgrade budget, ensuring cost-effective purchasing and preparation methods while maintaining high culinary standards., • Monitor food and labor costs and adjust menus and staffing levels to stay within budget., • Customer Experience:, • Create an extraordinary dining experience for both golfers and non-golfers, enhancing the overall atmosphere of the golf course., • Be visible and interact with guests to gather feedback and improve service., • Ensure that the kitchen operates efficiently during peak hours, particularly during golf events and special occasions, • Event & Banquet Management:, • Collaborate with the Food and Beverage Manager to plan and execute events, private banquets, and special catering events at the golf course., • Develop tailored menus for events that match client expectations, enhancing the course’s reputation as a venue for private events and group functions., • Coordinate closely with front-of-house staff and management to ensure smooth event execution, meeting guest expectations for quality and service. Additional responsibilities • Keep up to date with industry trends, • Inform wait staff about daily specials or shortages, • Experiment with recipes and suggest new ingredients, • Receive feedback and make improvements where necessary, • Train new kitchen staff, • Follow all national, state, and local safety, health, and sanitation guidelines as specified by the venue Qualifications Qualifications • Proven experience as an Executive Chef, Head Chef, or similar role, ideally in a high-volume or small-venue restaurant or golf course environment., • Exceptional creativity and ability to work with a limited kitchen space while delivering high-quality, visually appealing dishes., • Strong knowledge of food and beverage trends, with an ability to adapt and introduce seasonal, local, and international cuisines., • Excellent leadership skills and ability to motivate and manage a team., • Strong financial acumen and experience managing food costs and budgets., • Ability to work well under pressure in a fast-paced, high-demand environment., • Must speak English fluently and be able to write in basic English, • Familiarity with kitchen management software and POS systems. Education • High school diploma or GED, • Culinary school degree/diploma preferred Skills/Abilities/Personal Characteristics • Knowledge of Food Service Regulations, • Multitasking, • Delegation, • Time Management, • Organization, • Communication, • Teamwork, • Product Knowledge, • Dexterity, • Creativity, • Thoroughness Working Conditions • Days and hours of work vary by schedule and business needs, • Evening, weekend, and holiday work will be required, • Able to sit or stand for long periods of time, • While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds. Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus., • Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law.

Job Description Support the Head Chef in running a fast-paced kitchen serving bar & grill and high-volume takeout orders. Duties include: kitchen • prepping and cooking burgers, wings, sandwiches, and daily specials, • maintain speed and consistency on the line, • managing ticket flow for dine-in and takeout, • ensure food safety and cleanliness at all stations, • have strong grill and fry experience, • can handle rushes calmly, • work well in a tight-knit, team-driven, • have good knife skills, • ServSafe or Food-Handler's certificationCompany DescriptionWe are family owned gas station, food mart, and carwash right off I-80. Easy on, easy off. We first opened for business in November 2002. We put in our "Take-Out" Krispy Krunchy Chicken in 2017. Most recently, we added a "Gastro-Pub", a restaurant bar and grill connected to the Food Mart. We have great food, great people, and great service a place where you can get a "Full Tank and a Full Belly".We are family owned gas station, food mart, and carwash right off I-80. Easy on, easy off. We first opened for business in November 2002. We put in our "Take-Out" Krispy Krunchy Chicken in 2017. Most recently, we added a "Gastro-Pub", a restaurant bar and grill connected to the Food Mart. We have great food, great people, and great service a place where you can get a "Full Tank and a Full Belly".

Job Description Seeking experienced sushi chef to join our growing business. Will be responsible for breaking down fish and working direct with ownership to create one of kind nigiri and sashimi plates for our clientele. We specialize in serving the highest quality sushi and sashimi money can buy.

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, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s 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 Are you looking to advance your career with a company driven by its belief and commitment to Passionately Creating a Sense of Belonging for our guests and one other? Are you a solid culinary pedigree from an upscale, ingredient driven and high volume restaurant capable of creating an "exactly like nothing else" experience? Crowne Plaza Palo Alto, An IHG hotel, is seeking a dynamic and creative EXECUTIVE CHEF to lead the transformation of the department to a best in class culinary operation. Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and recipes, and providing the optimal service possible while operating within predetermined budgetary limitations. What We Look For... We look for energetic, guest-centric individuals to provide an exactly like nothing else experience and to deliver on our brand promise. Who Will Excel in This Role? An individual... • Who is a seasoned professional that can blend seamlessly into their local setting and deliver creative culinary concepts, innovative design and exceptional culinary techniques., • Motivated by working for a company that has a passion for building something great., • Dedicated to the profession, the people, and creating exceptional service., • Always striving for continuous improvement. The Key Responsibilities • Demonstrate positive leadership characteristics that inspire team members to meet and exceed standards., • Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: line cook, and steward., • Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards., • Plan, create, cost and prepare regular menu, banquet menu, and daily special menu items., • Perform accurate and timely monthly inventories. Investigate and resolve all variances while maintaining low inventory levels., • Maintain the kitchen food and labor costs at or below budget percentages and controllable costs below budget. Set action plan to address overages., • Responsible for ordering/interacting with vendors to order of all kitchen food and equipment., • Provide a safe working environment by ensuring compliance with safety programs, Health Department requirements and job safety analysis., • Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen., • Inspect food outlets for proper storage, sanitation, security, neatness and rotation of inventory. Ensure utmost care with safe food handling practices. The Model Qualifications • A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens. Advanced Sous Chef experience in a high-volume environment will be considered., • Exceptional and diverse culinary skills: Menu Development, Banquet Planning, ability to provide expert-level knowledge in Recipe Development and create support material, i.e., recipe cards, descriptions, pictures., • Team member who can ensure productivity and performance of staff and foster positive interaction with patrons., • Strong leadership skills with the ability to manage a kitchen that services multiple outlets., • Creative, current on food and industry trends., • Ability to assist in the creation of PR/Marketing campaigns and budgets., • Bi-lingual English and Spanish preferred Job Posted by ApplicantPro

Job DescriptionJoin Our Team! ESM Restaurant Group is known for our warm hospitality, authentic Italian cuisine, and exceptional guest experience. We are seeking an Executive Chef who thrives on leadership, creativity, and operational excellence to take our culinary program to the next level. What We Are Looking For: • Proven experience as an Executive Chef or Sous Chef ready to step up, • Strong leadership and team building skills, • Deep understanding of kitchen operations, food costing and inventory control, • Passion for culinary innovation and guest satisfaction, • Maintains high standards of cleanliness, • Must be available to work evenings, weekends, and holidays How to Apply: Please apply in person with your resume at 8112 Madison Avenue in Fair Oaks. Walk-ins are welcome between 2:00 pm and 3:30 pm Tuesday through Saturday. If you are a seasoned culinary professional ready to lead with passion, precision, and creativity, we invite you to bring your expertise to a team that values excellence, authenticity, and the art of Italian hospitality.

Job Description Job Description: Permanent Housekeeper Location: Brentwood We are seeking a dedicated and thorough Housekeeper to join our household Brentwood. The ideal candidate will possess skills in general cleaning, furniture care, laundry, ironing, and assisting the Principals and household team. Responsibilities • Perform general cleaning duties to maintain the cleanliness and tidiness of the main home and beach house (once per week)., • Care for and maintain furniture, ensuring all items are cleaned and polished., • Handle laundry tasks, including washing, drying, folding, and organizing clothing and linens., • Iron clothing and linens to a high standard., • Assist the chef with meal preparation and kitchen duties as required., • Ensure all household tasks are completed efficiently and to the highest standard., • Qualifications, • Proven experience as a housekeeper in a private household., • Attention to detail and a commitment to maintaining a clean and organized home., • Ability to handle laundry and ironing with care and precision., • Willingness to assist in the kitchen and support the chef- Strong work ethic and reliability.

Job DescriptionBenefits: • 401(k) matching, • Bonus based on performance, • Competitive salary, • Free food & snacks, • Free uniforms, • Health insurance, • Paid time off, • Great Pay: At Pietro's, we understand the value of hard work, and we believe in rewarding our team accordingly. We offer competitive wages to ensure that your dedication and efforts are recognized and compensated fairly., • Great Benefits: We care about the well-being of our employees and their families. That's why we provide a comprehensive benefits package that includes:, • Health Insurance: Your health is important to us. Our health insurance plans are designed to keep you and your loved ones covered., • Retirement Plans: Planning for the future is essential. We offer retirement plans to help you build a secure financial future., • Flexible Schedules: We understand the importance of work-life balance. Our flexible scheduling options help you manage your work and personal life effectively., • Great Guests: At Pietro's, we have built a loyal customer base over the years, and our guests are at the heart of everything we do. Working here means being part of a community that appreciates and enjoys our food, creating a positive and rewarding atmosphere., • Great Coworkers: Joining Pietro's means becoming part of a team that values collaboration, respect, and camaraderie. Our staff is a diverse group of individuals who share a passion for delivering exceptional service and creating a welcoming environment.If you're looking for more than just a job if you want to be part of a longstanding tradition of excellence, enjoy great pay and benefits, and work alongside fantastic coworkers and guests then Pietro's is the place for you! Come be a part of our family and help us continue the legacy of providing exceptional dining experiences. Job Summary As the Executive Chef, your primary responsibility is to our guestsensuring that every dish leaving the kitchen is consistently fresh, flavorful, and executed to the highest standards of quality. Beyond excellence in cooking, you are a leader who inspires your team, sets the tone for kitchen culture, and collaborates closely with management to deliver an exceptional dining experience. The ideal candidate is a hands-on leader with strong communication skills, a deep understanding of culinary operations, and a genuine passion for hospitality. You will be expected to maintain consistency in recipes and presentation, train and mentor staff, manage food and labor costs, uphold health and safety standards, and support the success of the restaurant as a whole. Responsiblities • Leading, training, and mentoring the kitchen team while fostering a positive, professional, and results-driven environment., • Overseeing food preparation, cooking, and presentation to ensure consistency and quality across all menu items., • Developing and refining recipes, menus, and specials in collaboration with ownership and management., • Managing food and labor costs through effective scheduling, portion control, and inventory management., • Upholding strict food safety, sanitation, and cleanliness standards in compliance with health regulations., • Monitoring equipment, tools, and kitchen maintenance to ensure a safe and efficient working environment., • Supporting front-of-house operations during service to ensure smooth communication and flow between the kitchen and dining room., • Driving creativity, efficiency, and consistency while maintaining the restaurants standards and vision.Qualifications, • Ideally, 2+ years of experience as a Executive Chef or similar role, • Ideally, 5+ years of experience in kitchen positions, • Computer literacy, • Strong leadership, motivational, and people skills, • Critical thinking and problem-solving skills

Job Description Salary: $90000-$95000 Other Forms of Compensation: Pay Grade: 14 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1450147 Morrison Healthcare MELANIE ATKINS [[req_classification]]

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

Job Description Position Title: Executive Chef Pay Grade: G15 Reports To: Salary: $105,000 - $110,000 Other Forms of Compensation: Bonus Plan Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Bring your culinary vision to life with Wolfgang Puck Catering, where innovation meets exceptional service. We’re seeking an Executive Chef with proven experience in both café operations and high-quality catering to lead a dynamic, medium-to-high volume program. In this Monday–Friday role, you’ll design inspired menus, lead a talented kitchen team, and execute events that showcase creativity, seasonality, and the Wolfgang Puck standard of excellence. What You’ll Do • Lead all culinary operations, ensuring consistency, quality, and presentation for café service and catering events, • Craft seasonal menus that blend creativity with cost efficiency, • Manage purchasing, inventory, and vendor relationships, • Drive operational excellence with a strong focus on safety, sanitation, and team development, • Collaborate with marketing and culinary leadership to roll out innovative programsWhat We’re Looking For, • Culinary degree preferred, • 3–5+ years of culinary management experience in both café and catering settings, • Strong background in high-volume production and event execution, • Proven ability to manage budgets and cost controls without sacrificing quality Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1453039 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job DescriptionBefore applying to this job opening, please review the Company's Applicant Privacy Policy located at: This Applicant Privacy Policy governs the Company's collection, use, and sharing of personal information you provide during the application process. Line Cook - Maderas Golf Club Non - Exempt Job Summary: The Line Cook at a golf course is responsible for preparing and cooking food items according to menu specifications, ensuring that all dishes are prepared with quality, consistency, and efficiency. The Line Cook works as part of a team in the kitchen to provide exceptional food service to golfers, members, and guests. Essential Functions: • Prepare ingredients, sauces, garnishes, and dishes based on the menu., • Follow recipes and cooking techniques to ensure consistent quality and presentation of food., • Portion, season, and cook food items as directed by the head chef or kitchen manager., • Cook and grill items such as burgers, steaks, fish, and other items according to guest orders and established procedures., • Ensure food is cooked to the appropriate temperature and is served in a timely manner., • Maintain a clean and organized workstation, following all food safety and sanitation guidelines., • Ensure that all food is stored properly and rotated to avoid spoilage., • Regularly clean kitchen equipment and utensils to meet health and safety standards., • Work as part of a kitchen team to ensure efficient food preparation and service., • Communicate effectively with other kitchen staff, including servers and dishwashers, to ensure smooth operation and timely delivery of food orders., • Help restock ingredients and supplies as needed throughout the shift., • Assist with inventory checks to ensure the kitchen is well-stocked for service., • Monitor food quality, ensuring all dishes meet the golf course’s standards of taste, presentation, and portion control., • Address any issues with food quality or kitchen operations promptly., • Maintain satisfactory attendance. Minimum Qualifications: • 1 year of experience working in a full-service kitchen., • Ability to lift up to 50 pounds., • Knowledge of cooking techniques, food preparation, and kitchen equipment., • Ability to work quickly and efficiently in a fast-paced environment., • Strong attention to detail with an emphasis on food quality and presentation., • Ability to work well with others as part of a team., • Basic knowledge of food safety and sanitation procedures., • Ability to work quickly and efficiently., • Strong team player with the ability to collaborate effectively., • Capable of working well under pressure in a fast-paced environment., • Frequently stands, walks, sits; uses hands; frequently reaches with hands and arms; frequently talks and hears., • Occasionally climbs or balances; occasionally stoops, kneels, crouches, squats or crawls; occasionally lifts up to 50 pounds., • Indoor kitchen environment with exposure to hot surfaces and equipment., • May be required to work in excessive heat and cold in association with the kitchen environment., • Noise level is moderate to loud. Employee Benefits Include: • Medical, Dental, & Vision Insurance, • Employer Paid Life Insurance, • Employer Paid AD&D, • 401k (with Employer match), • Generous Vacation Package, • Inter-Company Transfers and Promotion Opportunities, • Tenure recognition and awards, • Vehicle Purchase Discount Program, • Vehicle Service Discount Program, • Golf Benefits at Maderas Golf Club (subject to qualification) If you receive an offer of employment, it will be a conditional offer contingent on the successful completion of a pre-employment drug screen and background check. Sunroad is committed to providing reasonable accommodations to qualified individuals with disabilities to ensure equal employment opportunities and access to all programs, services, and activities. If you require accommodations to participate in the application process or to perform the essential functions of the job, please contact the HR Department to discuss your needs confidentially. We will work with you to identify appropriate accommodations based on your specific circumstances and in compliance with applicable laws. We are an Equal Opportunity Employer (M/F/D/V) and maintain a drug-free workplace. If you receive an offer of employment, it will be a conditional offer contingent on the successful completion of a pre-employment drug screen and background check. Sunroad is an Equal Employment opportunity and Affirmative Action Employer. We are committed to providing equal opportunity in all of our employment practices, including selection, race (including traits historically associated with race such as hair texture and protective hairstyles such as braids, locks, and twists); religion; religious creed; religious dress/grooming; color; age (40 and over); sex; sexual orientation; gender; gender identity (meaning a person’s identification as male, female, a gender different from the person’s sex at birth, or transgender); gender expression (including a person’s gender-related appearance or behavior, whether or not stereotypically associated with the person’s sex at birth); national origin; ancestry; citizenship status; uniform service member status; military or veteran status; marital status; pregnancy; childbirth; medical conditions related to pregnancy, childbirth, or breast feeding; medical condition (including cancer related or HIV/AIDS related); handicap; physical disability; mental disability; genetic characteristics; genetic information; or any other protected status in accordance with the requirements of all federal, state and local laws. Our Equal Employment Opportunity Policy applies equally to interns and volunteers. Company DescriptionFounded in 1977, Sunroad Enterprises is a diversified holding company based in San Diego. Sunroad consists of three distinct divisions: Automotive, Real Estate and Maderas Golf. With successful ventures across multiple countries, we bring a strategic focus to seeing developments come to life. Sunroad Enterprises is one of the largest minority-owned businesses in San Diego and has earned numerous quality commendations from local, regional, and national organizations. Please visit our website to learn more about our endeavors and career opportunities: in 1977, Sunroad Enterprises is a diversified holding company based in San Diego. Sunroad consists of three distinct divisions: Automotive, Real Estate and Maderas Golf. With successful ventures across multiple countries, we bring a strategic focus to seeing developments come to life. Sunroad Enterprises is one of the largest minority-owned businesses in San Diego and has earned numerous quality commendations from local, regional, and national organizations. Please visit our website to learn more about our endeavors and career opportunities:

Job Description Position Title: Senior Executive Chef Reports To: Regional Chef Salary: $140,000 - $150,000 Other Forms of Compensation: Bonus Plan A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Join Compass Group USA as a Senior Executive Chef and lead the charge in delivering exceptional catering experiences. This role is ideal for a culinary leader who thrives in high-volume, fast-paced environments and is passionate about crafting memorable events through food. Key Responsibilities: • Lead all culinary aspects of catering operations, from concept to execution, ensuring excellence in quality, presentation, and service, • Develop innovative, seasonal menus tailored to a wide range of events and client preferences, • Train, mentor, and inspire a high-performing culinary team to deliver consistent, top-tier results, • Collaborate with event planners and clients to design customized culinary experiences, • Uphold and advance standards in sustainability, wellness, and culinary innovation, • Monitor performance metrics and implement strategies for continuous improvement, • Ensure compliance with food safety, sanitation, and cost control standardsPreferred Qualifications:, • Culinary degree preferred; Bachelor’s in Food Services Management or related field is a plus, • 6+ years of progressive experience in catering or high-volume culinary leadership, • Demonstrated success in planning and executing large-scale and premium catering events, • Strong leadership and team development capabilities, • In-depth knowledge of catering trends, food safety, cost management, and logistics, • Proficiency in Microsoft Office and catering/event management software, • Excellent communication skills across all levels of staff and clientele Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1458328 Compass Corporate Michael Abbey [[req_classification]]

Job Description Salary: 75,000-80,000 Other Forms of Compensation: Pay Grade: 11 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Coordinates activities of kitchen personnel engaged in preparation of food service, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in, • Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Excellent interpersonal, customer service, and oral/written communication skills, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1457610 Bon Appetit BRYAN GONI

Job Description Salary: $103,500.00 - $105,000.00 Other Forms of Compensation: 10% Annual Bonus Potential What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for United Lounges at LAX Airport. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1453048 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Executive Chef Our Ideal candidate is: A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff, and work closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism. What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food education, • Ability to work clean, organized, and lead a team, • Professional Attributes, • Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations), • Knowledge of financial reporting and ability to analyze data, • Have a strong eye towards development both personal and for your team, • Desire to teach and mentor both your staff and culinary interns, • Basic Qualifications, • 4 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role, • Culinary degree preferred, • Knowledge of safety and hygiene protocols, • Working knowledge of HR practices and labor laws, • Ability to frequently lift up to 40 pounds, • Have the stamina to work in excess of 40 hours per week, • Spanish language skills a plus The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing . Powered by JazzHR DArMkjxFQ3

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

Job 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.

Job Description POSITION SUMMARY The R&D Chef will be responsible for the new concept and flavor development of products that will fit the Lee Kum Kee brand and strategic priorities. With knowledge of culinary trends, proficiency in culinary techniques and food sciences, the R&D Chef will bring expertise in flavor development and culinary execution and will be a key part of the Innovation Team. Using technical and culinary expertise, the chef will create Gold Standard recipes in assigned categories to support products portfolio penetration and ability to land in manufacturing. This position contributes to an innovative culture to execute strategic initiatives and build relationships both internally and externally. This role will work in a fast-paced environment of changing priorities, multiple projects, and short deadlines. ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Job responsibilities include but not limited to: • Partner with Sale Channels mainly Chain to generate a multitude of innovative product ideas and recipes, build prototypes according to short term and long-term project goals., • Apply new and trending ingredients and flavors relevant to restaurant menu, customer demographics, food cultures, into culinary experience., • Maintain acute awareness of trends, restaurant menu, flavor, consumer food products, and comparative products from all major channels; analyze and report findings from competitor product analysis., • Work closely with R&D function groups, to create, innovate, and land new initiatives from innovation to commercialization and continuously improve quality, process, and cost of existing products., • Formulate Gold Standard recipes to set target standards; thoroughly document the results of recipe development, cook yields, and descriptive qualities., • Research and propose new innovative restaurants operational technology, restaurants cooking machineries, and tools., • Organize/maintain R&D kitchen in good/clean condition, maintain necessary inventories., • Support activities related to food shows and customers presentation as assigned., • Maintaining affiliations with culinary institutes, restaurants and associations., • Travel is required to support customer presentations, trade shows, launch of new products, and improvement in production as needed., • Support with administrative work and other duties/projects as assigned. COMPETENCIES • Problem Solving, • Drive for Results, • Managing & Measuring Work, • Building Effective Teams, • Motivating Others SUPERVISORY RESPONSIBILITIES This job has no formal subordinate supervisory responsibilities. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty satisfactorily. • This position requires an Associates degree in Culinary Arts and Food Science and/or related field., • 5 years’ experience as R&D chef; 1-3 years as R&D chef in Asian cuisine. Experience in national chain restaurants is preferred., • Understand restaurant operations, manufacturing, distribution, food safety, corporate strategy, and profitability; Knowledge of food ingredients functionalities, product development, production process and package development, QA, project process management, and financial hurdles is required., • Proficient in Microsoft Outlook, Word, Excel, and PPT., • Experience using continuous improvement methodologies., • Strong oral and written communication & presentation skills., • Ability to prioritize multiple tasks functions effectively in a global & multi-site organization., • Knowledge of product life cycle management system is preferred. CERTIFICATES, LICENSE, REGISTRATIONS Professional certificate holder (National/California Code Certification), preferred. TRAVEL • Local and international travel is required for this position. LANGUAGE SKILLS • Ideal candidate must be able to read and comprehend written and verbal instructions in English. MATHEMATICAL SKILLS Advanced mathematic and statistical skills. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram forms. Demonstrates problem solving skills with logic; Assesses critical information to make effective decisions or recommendations; Independent ability to develop root cause analysis. Executes plans and identifies issues or obstacles, gains alignment and brings to resolution. PHYSICAL DEMANDS While performing the duties of this job, the individual is regularly required to work in office/food lab/test kitchen environment; use hands or fingers to handle or feel; reach with hands and arms; walk, talk, or hear; and taste or smell. WORK ENVIRONMENT While performing the duties of this job, the employee may be exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles. The individual will handle and is exposed to allergenic and sensitive materials, such as soy, wheat, milk, seafood, nuts, sulfites, sesame etc. It is Lee Kum Kee’s policy to seek and employ the most qualified persons in all jobs in a manner which will ensure equal employment opportunity as well as administer personnel actions in a manner as to not discriminate against any person on the basis of race, color, religion, national origin, age, sex, sexual orientation, disability or protected veteran status. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description About Woodbridge Golf & Country Club: Located in the heart of the historic Central Valley wine region, Woodbridge Golf & Country Club is a private, 27-hole championship golf course with golf practice facilities, tennis and pickle ball courts, a new state-of-the-art fitness center, a full-size swimming pool and an expansive clubhouse that offers casual and fine dining to its members and privately-booked events. In addition to an active golf and tennis schedule of events, the Club also offers various sports and recreation lessons, classes, along with many social events and daily dining. Founded in 1924, the dedicated staff has provided first-class hospitality to the members and their guests for nearly 100 years. The service, setting, safety and convenience are unparalleled, and the camaraderie between the members, guests and employees truly sets Woodbridge Golf & Country Club apart from other clubs in the area. More information can be found on the club's website: The Executive Chef Role: Woodbridge Golf & Country Club has an immediate opportunity for an experienced Executive Chef with a passion for excellence in the Culinary Arts. The successful candidate will have 4 or more years of Executive Chef experience with a strong background in club, resort or hotel food operations; a successful track record of profitable food operations in excess of $2 million in revenues; a work history of stable tenure; familiarity with budgeting while pursuing quality and service goals; conversant with planning, budgeting, and promoting member dining services; understand current trends in fine and casual dining; and demonstrate innovation and creativity in menu preparation. A focus on member satisfaction is essential. The Executive Chef is responsible for supervising all food production for the dining rooms, banquet events and other functions. This leadership role supervises culinary staff, and guides, mentors, teaches and develops team members. Daily duties include assisting with food production tasks as needed; ordering and inventorying food; personally designing menus for all service times and special events; and ensuring quality and cost standards are consistently attained. The successful candidate will possess extensive knowledge and experience in HR procedures. The Executive Chef is responsible for reviewing and prioritizing kitchen maintenance schedules and projects, and ensuring all support and service is conducted and fulfilled in a manner consistent with the standards, goals, and objectives of Woodbridge Golf & Country Club. The Executive Chef reports to the Food & Beverage Director and must have an excellent working relationship and team-focused mentality to coordinate well with all members of the management team. The Executive Chef will participate with various committees and member groups as required. Physical Requirements: • Ability to work in a fast-paced environment, • Ability to work various shifts including weekends, holidays and special events., • Ability to work 40 hours per week or more depending on business needs., • Ability to be continuously mobile on the floor for an entire 8-hour shift or up to 12 hours during special events or as business demands., • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach, • Ability to grasp, bend, and stoop: push, pull, or carry heavy loads weighing up to 50 lbs., • Continuous repetitive motions., • Work in hot, humid and noisy environment. Qualifications: • Bachelor’s degree or similar in Culinary Arts, or other Hospitality Management disciplines, or 4 years food production and management experience., • 6 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities., • Certification from American Culinary Association or other professional hospitality association., • Food safety certification Supervises: Sous Chefs; Culinary Team; Kitchen Staff Compensation: Excellent compensation package provided to include competitive salary commensurate with experience, bonus opportunity, Medical, Dental, Vision and Life Insurance Package, 401K, Vacation/Sick, and employee meal program. Submittal Guidance: No phone calls please. Interested candidates should send an email with attachments to include a cover letter, resume, salary requirements and references with the Position Title in the Subject Line to: ADP/Workforcenow Woodbridge Golf & Country Club Gold Club is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status and other legally protected characteristics.

Job Description Colossus Bread is looking for a kitchen Manager. Our ideal candidate is a self-starter, ambitious, and hard-working. We are a neighborhood bakery and kitchen, we specialize in naturally leavened sourdough pizza , and brunch items that feature our naturally leavened breads. We are looking for an individual who is passionate about thoughtful food, cooking and collaborating with a dynamic and enthusiastic team that continues to learn and grow . If this sounds like you please send along a resume, cover letter and availability. This shop will be open from early morning (6am)- early evening (8pm) .The kitchen manager will work a range of shifts in those hours please make sure to send along resume and cover letter open availability preferred , weekend and evening availability required Benefits health insurance benefits (for full time employees after 90 days) employee discounts in store free weekly loaf of bread Responsibilities: The kitchen manager is responsible for the kitchen's operations during prep and service as ensuring the cleanliness and organization of the kitchen is maintained.They are responsible for ensuring quality standards are upheld during shifts. They will work directly with the chef to maintain the quality, organization, cleanliness and culture of the kitchen. The kitchen manager will actively work in the kitchen with other kitchen team members fulfilling orders. The kitchen manager is someone who takes pride in their job and what we do here, and is always looking to grow, improve and learn with the company. Duties/ Responsibilities: preparing food using ovens, stoves, hot cooking equipment, knives Overseeing of kitchen staff and facilities preparing food following company recipes Assist with standardizing and costing recipes using company formulas setting up food stations/breaking down food stations Ensure kitchen employees are taking necessary breaks per department of labor regulations Train new employees on opening & closing procedures, recipe execution , organization & cleanliness standards, plating/presentation standards Have regular check-ins with kitchen staff to let them know where they are at / opportunities for improvement, always working toward having a well informed and developed team. Ensure the kitchen is held to our standards of cleanliness and organization, make sure the team is following cleaning procedures consistently and storing food and equipment following our organization systems. Identify opportunities for improvement within the team Employee scheduling Ensure safe food handling practices are followed by team Regularly take prep inventory making sure we have enough prepped product for service Participate in menu and recipe development Ensure staff are properly labeling and dating product to be stored Provide mentorship to the rest of the team and encourage their growth as well as the team’s growth. Mentorship not micromanagement. Ensure Tickets are being worked efficiently food is coming out in a timely manner and to our quality standards Responsible for communicating any menu changes , shortages or items we are trying to sell with front of house Help to maintain a culture of respect and integrity within the kitchen in how we communicate with each other and other departments Ensure orders are received and put away properly Regularly check product inventories ordering of product for kitchen from multiple vendors Help ensure the kitchen is regularly restocked with to-go packaging reports any equipment issues to supervisors/general manager ensures vendors are delivering all product /checks orders for accuracy Perform regular audits of health and safety standards in the kitchen Qualifications: Proven work experience as a kitchen manager, sous chef, or head chef( chef driven and seasonal restaurants a plus) Previous pizza experience a plus Excellent organization skills Calm and respectful demeanor Ability to maintain calm under pressure Ability to execute and troubleshoot recipes in order to maintain consistency Ability to read and create spreadsheets on a computer proven track record of growth in the industry ca food managers certification ca food handlers card experience ordering from multiple vendors ability to stand for several hours ability to lift up to 50lbs ability to climb on a ladder Compensation: $25-$28/hr (DOE) We are looking forward to receiving your application. Thank you. This position will require a resume and cover letter to be considered Available shifts and compensation: We have available shifts all days of the week. Compensation is $25.00 - $28.00/hour. About Colossus Bread: Colossus Bread in San Pedro, CA is looking for an individual to join our 12 person strong team. We are located on 2311 Alma St.. Our ideal candidate is a self-starter, motivated, and hard-working. Learn more about us at . By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

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Job Description Position Summary The Little Room is seeking a talented and passionate Head Chef to lead our kitchen in Los Angeles. As Head Chef, you’ll oversee daily operations, craft memorable meals, and guide a team of dedicated line cooks and dishwashers. You’ll play a pivotal role in shaping our menu, upholding the highest standards of food quality, and delivering a dining experience that keeps our guests coming back. What You’ll Do * Lead and manage the kitchen team, including line cooks and dishwashers * Ensure food is prepared and served to the highest quality standards * Oversee safe food service protocols in compliance with Health Department requirements * Manage ordering, inventory, and kitchen supplies * Train, mentor, and develop staff to maintain a strong, motivated team * Collaborate with management to create and roll out new menu items * Maintain a clean, organized, and efficient kitchen environment * Handle customer concerns with professionalism and care Qualifications * 4+ years of progressive experience in high-volume food production or catering * Equivalent combination of education and experience considered * Valid Food Protection Manager Certification (required) * CA Food Handler Certification (required) * Ability to thrive in a fast-paced, high-pressure environment * Strong communication skills; bilingual English/Spanish a plus Why Join Us At The Little Room, we believe in fostering a collaborative, inclusive, and supportive workplace. We’re passionate about food, hospitality, and creating memorable experiences. As Head Chef, you’ll have the opportunity to bring your creativity to the table while leading a team that feels like family. Equal Opportunity Employer The Little Room is committed to building a fair and inclusive workplace. We do not discriminate based on race, color, religion, gender, national origin, age, disability, or any other protected characteristic. Company DescriptionThe Little Room is a cocktail lounge and restaurant dedicated to the spirit of relaxed dining and the enjoyment of traditional cocktails. We aim to establish an atmosphere of inclusivity and respect for our guests, welcoming them to a warm environment.The Little Room is a cocktail lounge and restaurant dedicated to the spirit of relaxed dining and the enjoyment of traditional cocktails. We aim to establish an atmosphere of inclusivity and respect for our guests, welcoming them to a warm environment.