Chef jobs in California - Page 4

Job DescriptionBenefits: • 401(k) matching, • Competitive salary, • Free food & snacks, • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Title: Part-Time Chef (Lunch Service) Italian Restaurant Location: Brentwood, CA Schedule: Fridays, Saturdays, and Sundays (Lunch Shift) Compensation: $24/hour Employment Type: Part-Time About Us: We are a full-service, family-owned Italian restaurant located in the heart of Brentwood, CA. Known for our warm hospitality and authentic dishes, we are seeking a dedicated and professional Part-Time Chef to join our kitchen team for lunch service on Fridays, Saturdays, and Sundays. Responsibilities: • Prepare and cook high-quality Italian dishes during lunch service, • Ensure kitchen operations run smoothly and efficiently, • Maintain cleanliness and organization of the kitchen, • Collaborate with kitchen staff and front-of-house team, • Follow all health and safety regulations Qualifications: • Minimum 2 years of experience in a professional kitchen (Italian cuisine a plus), • Current food handling and safety certifications required, • Strong teamwork and communication skills, • Professional demeanor and reliability, • Passion for food and commitment to quality Benefits (for eligible employees): • Health Plan, • 401(k) Retirement Plan

Job Description directly responsible for all kitchen functions including food purchasing, costing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Requirements/Responsibilities Menu and Recipe Execution o Work with Executive Chef in menu planning and recipe execution o Ensure consistency of recipes and proper use of units of measure. o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. o Work to maintain target food cost, p-mix variance below company target. o Spec all recipe items with purveyors and ordersmart on line ordering system. o Implement menu changes and development of daily specials with exec. Chef o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Purchasing – Storage – Security – Cleanliness o Purchasing and receiving procedure- quality control management, make sure all product inspected before invoice signed by C.O.D. o Responsible for weekly, bi-period and period end inventories as needed. o Invoice tracking systems and proper coding of product. o Monitor storage, rotation of product and ordering efficiency. o Ensure all product is labeled, brand identified and pars created. o Monitor cleanliness of all stations o Ensure safety, security and cleanliness standards in all areas of restaurant o Knowledge of proper procedures for injuries on the job. workman’s comp information Staff Training - Labor Cost Control o Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. o Culinary training and development of all station cooks. o Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. o Maintain consistency in all facets of kitchen operations o Complete knowledge of all cooking stations including grill, pantry, sauté, etc o Complete menu knowledge of all services- i.e. brunch, late night, large parties o Development of checklists for each station- in spanish and english o Hourly employee training and development program. o Food knowledge program- preparing of all foods using proper recipes and portions o Maintain proper safety and sanitation guidelines- monitor and train staff on food safety – ensure compliance with all local and state agencies. o Organize and conduct ‘employee roundtable meetings’. o Foster enthusiasm, respect and integrity among kitchen staff. Repairs and Maintenance 1. ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs knowledge of all kitchen equipment safety, usage, cleaning and service Qualifications o A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. o At least 6 months experience in a similar capacity. o Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. o Be able to reach, bend, stoop and frequently lift up to 50 pounds. o Be able to work in a standing position for long periods of time (up to 9 hours). o Must be proficient with a computer and email. fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met., • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils., • Responsible for training kitchen personnel in cleanliness and sanitation practices., • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas., • Check and maintain proper food holding and refrigeration temperature control points. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description DESCRIPTION: Luxury brand with 24 locations nationwide seeks a Sous Chef to join their growing culinary team in Yountville, CA. The Sous Chef plays a key leadership role on our culinary teams. The ideal candidate will be able to help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Are you someone who seeks the answer to every problem? Are you someone who won't take "no" for an answer when it means not achieving the goal? If so, we want to meet you! JOB DUTIES: • Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold the company's culinary standards and support their professional growth, • Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with the company’s vision, • Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives, • Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations, • Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences, • Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence, • Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals, • Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment REQUIREMENTS • 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience, • Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning, • Expertise in computer systems, including Microsoft Excel, Foodager (or other inventory management system), and email communication, • Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards, • Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership, • Command of the English language, both written and spoken, • Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines, • Work standing and walking for extended periods of time, • Must be authorized to work in the USA BENEFITS: • Competitive salary $85k - $105k+ (based on experience), • Full medical benefits, • 401(k) with match, • PTO (accrued based on time), • Employee discounts, • Health & wellness perks, • Lifestyle perks EOE: We are an equal opportunity employer and do not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance.

Job DescriptionJob Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: • Completion of culinary school or equivalent training., • Previous experience in a professional kitchen setting., • Certification in food safety and sanitation., • Ability to create and execute menus according to dietary requirements., • Precision in following recipes and portion control., • Requires teamwork, accuracy, and flexibility., • Innovation in developing new dishes and recipes.Duties:, • Prepare meals according to established recipes and dietary requirements., • Follow detailed procedures for meal preparation., • Maintain cleanliness and organization in the kitchen area., • interact with customers and address any concerns. pjO00HVICZ

Job DescriptionSalary: $20 - $28 per Hour DOE Job Summary: The Chef is responsible for food preparation, providing nutritious and attractive meals, order and delivery of food and supplies, proper food and storage, as well as cleanliness of both kitchen and dining area. The Chef is responsible for overseeing all food operations at all Rose Care Group facilities. The Chef will report to the Administrator/General Manager. Duties & Responsibilities: • Creates seasonal menus one month in advance., • Weekly menus should include a shopping list with all ingredients and portions necessary to feed a certain number of residents., • Creates and manages schedules for all Chefs across the facilities., • Prepares quality meals for residents (e.g. breakfast, lunch, and dinner) and snacks as indicated on the facility menu., • Follows special diets, i.e. diabetic, soft, mechanical diets, etc. as ordered by primary physician or speech therapist., • Follows other dietary restrictions, considers food allergies, likes and dislikes of the residents., • Ensures that all food and supplies are in place and properly stored., • Oversees and manages proper and efficient kitchen operations, including minimizing food waste., • Maintains all Title 22 Regulations in terms of food services, i.e. refrigerator temperature, labeling of food/ leftovers, non-perishables vs perishable food storage, etc., • Maintains all annual required training for kitchen personnel through Relias., • Ensures cleanliness of kitchen including pantries, countertops, kitchen floors, dining room areas, refrigerators, and freezers., • Ensures all kitchen equipment and appliances are in working order at all times; any malfunctioning equipment or appliances must be reported to the General Manager as soon as possible., • Organizes meal preparation for special events and holidays. Must be available on major holidays, i.e. Easter, Thanksgiving, Christmas, etc., • Ensures that there is an emergency menu and food supplies for one week available in all facilities in case of emergency., • Is open and flexible to work with administration on topics and issues in regards to the food services at the facility., • Must have a current Food Handlers certificate within 30 days of hire, • High school diploma or equivalent required, • Proven experience as a Cook, preferably with assisted living, skilled nursing, or hospital experience, • Knowledge of proper food handling, sanitation, and safety standards, • Strong organization and multitasking skills, • Excellent communication and teamwork skills, • Culinary degree or relevant certification is a plus, • All employees must pass a criminal background clearance from the Department of Justice/ Federal Bureau of Investigation, • All employees must have a current TB clearance, • To be able to stand for extended periods of time, bend, climb stairs, reach & grasp, • Able to operate kitchen equipment safely, • Speak and communicate clearly Rose care Group is a leading provider of comprehensive, compassionate, and personalized residential care services for the elderly. Our dedicated team works tirelessly to create a comfortable, safe, and nurturing environment for our residents, ensuring that they receive the highest level of care and support.

Job Description • We are hiring immediately for full time and part time CHEF positions., • Location: Counter Point Cafe - 4200 Bohannan Drive, Menlo Park, CA 94025. Note: online applications accepted only., • Schedule: Full time and part time schedules. Monday through Friday, 7:00 am to 4:00 pm. More details upon interview., • Requirement: Previous culinary management, inventory, and scheduling experience required., • Perks: Internal growth opportunities, training, 401k, and health/vision/dental benefits! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1462494. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] 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.

Job Description We're looking for a Part-Time Chef to cook for a family of 4 (one adult and three teenage boys) in Atherton. The family is looking for someone to come 2-3 days/week to cook for the day and leave food for the next day as well, occasional parties. You will be responsible for grocery shopping and maintaining the pantry. The family enjoys healthy food that is tasty. The is a foodie family and they are excited to have a great, flexible, creative Chef join their family! Salary: DOE

Job DescriptionIf you’ve got the discipline, we’ve got the sushi dojo If you’re the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique — you’ll fit in here. Not because you’re perfect, but because you’re committed. THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, and communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal — consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE You’ll be responsible for: • Executing recipes and techniques accurately• Keeping a clean, organized station, • Learning and upholding SBS standards and systems, • Supporting daily service with focus and professionalism, • Working clean, orderly prep and maintaining quality, • Sushi rice production, sauces, fish storage, and rotation, • Supporing the directives of the Head Chef • 2+ years of kitchen experience (fine dining or high-standard kitchens preferred), • Positive attitude and willingness to learn, • High personal and professional standards, • Ability to work clean, organized, and efficiently, • Current ServSafe Food Handler or ability to obtain before starting, • Reliability, punctuality, and consistency in prep + service, • Strong attention to detail and ability to follow systems, • Experience in Michelin-level or similar kitchens, • Strong sushi fundamentals or Japanese cuisine background, • Jedi-level time management and station organization, • Curiosity about technique, ingredients, and craft, • Interest in mentoring or being a supportive teammate, • Comfort adapting to structured systems and evolving standards, • Familiarity with hospitality-driven service cadence Compensation $80,000–$90,000 / year** And additional benefits and perks For full time and part time that qualify you’ll get a full benefits package: • 401(k) + matching, • Health, dental, vision, • PTO after 60 days, • Employee discounts, • Wellness resources, • Opportunities for advancement If you want a kitchen that invests in you — not just your labor — we’d love to meet you.

Job Description Glen Ellen Village Market is looking for Full Time Chef to join the team! Paid holidays! Paid Vacation after one year! Sick pay! Eligible for Medical, Dental, Vision, and Life Insurance! Plus 401K with Company matching! • Responsibilities:, • Cooking and coordinating all food preparation activities to ensure timely and high-quality meal production for the hot bar, salad bar, and "grab and go" section., • Ensure strict adherence to food safety regulations and hygiene standards to guarantee a safe environment., • Maintaining freshness throughout the department, prepping other food items and completing a variety of tasks assigned by the department manager

Job Description Job Opening: Sous Chef | AMFM Healthcare AMFM Healthcare is seeking a dedicated and experienced Sous Chef to join our team at our private adolescent residential treatment facilities called Mission Prep Healthcare. In this vital role, you’ll help nourish clients on their journey toward recovery by preparing delicious, well-balanced meals in a supportive and therapeutic environment. This position will work under our Head Chef. Location: Bonsall/Fallbrook, California. This position will be required to travel to our various facilities in the area to deliver meals. Status and Compensation: Part-Time | Hourly | Non-Exempt | $24-$28/hour. Schedule: Tuesday - Friday, 11:00am-6:30pm. (28 hours) ABOUT US Mission Prep is an adolescent specific treatment program under the AMFM Healthcare family. Mission Prep aims to provide support and sustainable change for adolescents and families who are challenged by primary mental health struggles. We firmly believe in treating the entire family system and allowing families to address the challenges of their children in a safe, sustainable way. At Mission Prep we are committed to preparing teens for the challenges of life and giving families the fresh start they need at our teen mental health treatment. To do this we utilize a blend of time-tested therapeutic approaches as well as innovative interventions. We create a sustainable experience that can be built upon long after the youth discharges from Mission Prep. Every element of the family’s care is conducted with attention and purpose from the sessions with our board-certified psychiatrist to the beautiful, home-like environment cultivated to bring a sense of belonging and connection for those in our care. Want to learn more? Visit our website at: What You’ll Do: As our Sous Chef, you'll make daily meal preparation and kitchen operations while ensuring that all meals meet dietary and safety standards — especially for individuals with specialized nutritional needs, including eating disorders. You will be responsible for: * Preparing and serving lunch and dinner daily for clients and staff * Coordinating meal delivery across multiple residential sites * Guiding breakfast and weekend meal service procedures * Maintaining kitchen safety and sanitation standards * Adapting meals to accommodate individual dietary restrictions * Managing food inventory, purchasing, and expense reconciliation * Creating weekly menus that are both nutritious and satisfying * Keeping a respectful and positive attitude with clients and staff * Ensuring compliance with all county, state, and ServSafe standards Qualifications: * High School Diploma or GED required * Valid Food Handler’s Certification (ServSafe Manager Certification preferred) * Possess valid driver’s license with ability to be insured by our auto insurance policy which includes, but not limited to, the following requirements: 4 continuous years of driving experience, 21 years of age or older, less than 3 moving violations in the last 3 years, and no more than 1 major violation in the last 3 years. * Ability to pass background checks as required by the company, state, or federal guidelines * Ability to stand, sit, kneel, and lift up to 25 pounds (occasionally up to 40 pounds) * Experience preparing meals in a residential or healthcare setting preferred AMFM Healthcare is committed to providing equal employment opportunities to all employees and applicants without regard to race, ethnicity, religion, color, sex (including childbirth, breast feeding and related medical conditions), gender, gender identity or expression, sexual orientation, national origin, ancestry, citizenship status, uniform service member and veteran status, marital status, pregnancy, age, protected medical condition, genetic information, disability, or any other protected status in accordance with all applicable federal, state and local laws. Tuesday-Friday, 11:00am-6:30pm.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Employee discounts, • Flexible schedule, • Free food & snacks Reports To: Owner Location: R & R Breakfast Spot Moreno Valley, CA Job Summary: R & R Breakfast Spot is a family-owned brunch and breakfast restaurant known for our Southern-inspired comfort food, warm hospitality, and welcoming atmosphere. Were looking for a passionate, hands-on Chef to lead our kitchen team and help us continue delivering high-quality meals and memorable experiences. The Chef will oversee all kitchen operations, including food preparation, presentation, staff supervision, and quality control. This role is perfect for someone who takes pride in their craft, thrives in a fast-paced environment, and enjoys being part of a family-run business that values teamwork and balance with no late nights (we close at 3 PM). Key Responsibilities: • Oversee daily kitchen operations to ensure food is prepared to the highest quality and consistency., • Lead, train, and inspire kitchen staff to maintain a positive and efficient work environment., • Execute signature Southern-style brunch dishes such as shrimp and grits, chicken and waffles, and other menu favorites., • Maintain cleanliness, organization, and compliance with all health and safety regulations., • Manage food inventory, ordering, and cost control to meet profit goals., • Ensure all dishes meet established presentation and portion standards., • Collaborate with ownership on menu updates, specials, and catering offerings., • Track waste, manage prep lists, and monitor production for peak hours., • Foster teamwork between the kitchen and front-of-house staff to ensure smooth service. Qualifications: • 35 years of experience as a Chef or Lead Cook in a high-volume restaurant., • Strong leadership and communication skills., • Excellent understanding of food costing, prep management, and portion control., • Familiarity with Southern or soul food cuisine preferred., • Must maintain high standards of cleanliness, organization, and food safety (ServSafe certification preferred)., • Ability to thrive in a fast-paced, customer-focused environment. Work Schedule & Perks: • Full-time, daytime hours only (we close at 3 PM)., • Supportive, family-oriented environment., • Opportunity to shape menu specials and creative dishes., • Competitive pay based on experience.

Job Description DESCRIPTION: Luxury brand with 24 locations nationwide seeks a Sous Chef to join their growing culinary team in Palo Alto. The Sous Chef plays a key leadership role on our culinary teams. The ideal candidate will be able to help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Are you someone who seeks the answer to every problem? Are you someone who won't take "no" for an answer when it means not achieving the goal? If so, we want to meet you! JOB DUTIES: • Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold the company's culinary standards and support their professional growth, • Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with the company’s vision, • Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives, • Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations, • Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences, • Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence, • Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals, • Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment REQUIREMENTS • 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience, • Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning, • Expertise in computer systems, including Microsoft Excel, Foodager (or other inventory management system), and email communication, • Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards, • Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership, • Command of the English language, both written and spoken, • Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines, • Work standing and walking for extended periods of time, • Must be authorized to work in the USA BENEFITS: • Competitive salary $80k - $105k+ (based on experience), • Full medical benefits, • 401(k) with match, • PTO (accrued based on time), • Employee discounts, • Health & wellness perks, • Lifestyle perks EOE: We are an equal opportunity employer and do not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance.

Job Description Join our dynamic culinary team at Il Fornaio Cucina Italiana in Silicon Valley, CA, where excitement meets professionalism! As a Full-Time Sous Chef, you'll play a pivotal role in crafting authentic Italian dishes that delight our guests. This onsite position allows you to immerse yourself in our vibrant kitchen culture, showcasing your culinary creativity alongside passionate professionals. With a competitive salary ranging from $80,000 to $85,000, you'll be rewarded for your high-performance and customer-focused approach. Experience the thrill of leading a dedicated team in a fun and energetic environment that prioritizes integrity and excellence in every dish. Your journey to culinary greatness starts here- You will have benefits such as Medical, Dental, Vision, 401(k), Competitive Salary, and Paid Time Off. seize the opportunity to elevate your career with us at Il Fornaio Cucina Italiana! Your day to day as a Sous Chef As a new Sous Chef at Il Fornaio Cucina Italiana, you can expect a dynamic and fast-paced environment where collaboration and creativity thrive. Your daily responsibilities will include overseeing kitchen operations, ensuring the highest quality of food preparation, and maintaining a clean and organized workspace. You will assist the executive chef in menu planning and execution, managing inventory, and training kitchen staff. Your schedule will consist of 10-hour shifts, five days a week, allowing you to dive deep into the culinary process while also enjoying a balanced work routine. Flexibility is key, as you will be required to work on holidays and weekends, which are peak times for our restaurant. Embrace the opportunity to lead your team in creating memorable dining experiences every day! What matters most To thrive as a Sous Chef at Il Fornaio Cucina Italiana, you'll need a blend of culinary skills, leadership qualities, and a strong work ethic. Proficiency in Italian cuisine and the ability to execute dishes with precision are essential. You should be adept in various cooking techniques and possess a strong palate for seasoning and presentation. Leadership skills are crucial as you'll oversee kitchen staff, delegate tasks, and ensure that team members work efficiently. Effective communication and interpersonal skills will help foster a collaborative kitchen environment, where creativity and innovation can flourish. Additionally, time management is key to maintaining the pace of a busy kitchen, ensuring that service runs smoothly and guests receive their meals promptly. A passion for maintaining high standards of food safety and cleanliness is also vital to ensuring that every dish meets Il Fornaio Cucina Italiana's commitment to excellence. Join our team today! If you have these qualities and meet the basic job requirements, we'd love to have you on our team. Apply now using our online application!

Job Description Sous Chef Wanted – Western & Asian Cuisine We are seeking a talented and motivated Sous Chef with experience in both Western and Asian cuisines to join our culinary team. The ideal candidate will have a passion for great food, strong attention to detail, and the ability to thrive in a fast-paced kitchen environment. Requirements: * Proven experience preparing both Western and Asian dishes * Ability to follow recipes and maintain consistent quality * Strong line skills with the ability to move quickly and efficiently * Flexible availability (primarily Sunday–Thursday) * Must be able to pass a background check and TB test * Positive attitude and teamwork-oriented mindset If you’re ready to bring your skills and creativity to a dynamic kitchen, we’d love to hear from you!

Job Description Job Title: Chef de Cuisine Location: Yountville, CA About the Opportunity: We are seeking a dynamic and innovative Chef de Cuisine to lead a culinary team for an exciting new restaurant opening in Yountville. This is an exceptional opportunity for a talented chef to showcase creativity, leadership, and culinary excellence. Key Responsibilities: • Develop and execute a cutting-edge, seasonal menu reflecting Yountville's vibrant culinary scene., • Create, test, and refine innovative dishes that push culinary boundaries while ensuring superb quality and flavor., • Lead, recruit, train, and inspire a passionate kitchen team, fostering a positive and collaborative work environment., • Oversee daily kitchen operations, ensuring efficiency, organization, and strict adherence to health and safety standards., • Manage inventory, ordering, and maintenance of kitchen equipment for seamless service., • Conduct regular tastings and inspections to uphold the restaurant's high standards., • Collaborate with management on menu updates, special events, and culinary initiatives, aligning with the restaurant's vision., • Engage with guests to gather feedback and enhance their dining experience., • Assist in managing the kitchen budget, controlling costs, and maximizing profitability without compromising quality. Qualifications: • Proven experience as a Sous Chef or Chef de Cuisine in a high-end or fine dining environment., • Strong culinary expertise with a passion for culinary innovation and creativity., • Leadership skills with a track record of developing and motivating culinary teams., • Excellent organizational and time management abilities., • Up-to-date knowledge of current culinary trends and techniques., • Solid understanding of food safety and sanitation standards., • Exceptional communication and interpersonal skills., • Culinary degree or equivalent professional experience preferred.

With three Michelin stars, Benu is an outstanding restaurant to work, progress, and learn in.Upon starting, you will undergo a 3-month training period working all of the various stations within the kitchen.Minimum 5 years of work experience.Experience at a restaurant of a similar level.We also offer

We are looking for a sous chef to join our kitchen team! Please apply with a resume and brief cover letter.

With three Michelin stars, Benu is an outstanding restaurant to work, progress, and learn in.Upon starting, you will undergo a 3-month training period working all of the various stations within the kitchen.Minimum 5 years of work experience.Experience at a restaurant of a similar level.We also offer

Provide clear direction and oversight of all department activities in order to develop and achieve annual goals including budgeting planning and staff for monitoring and evaluating secondary reports and overall staff performance and daily assignments. Collaborate with the General Manager and Execut

Job DescriptionCompany Description SingleThread is a farm, restaurant, and inn in Sonoma County, offering a deeply seasonal and regionally rooted experience. The first and only Three Michelin-starred restaurant in the county, it has received numerous accolades, including the World’s 50 Best “Miele One to Watch” Award, a #46 global ranking in 2024, and La Liste’s #1 Restaurant in America. Founded by chef and Farmer duo, Kyle and Katina Connaughton, SingleThread blends Japanese hospitality principles with Sonoma’s agricultural bounty to create immersive, story-driven dining and lodging. Job Description Sous Chef Compensation + Benefits • Pay: $16.50 per hour plus gratuities (approximately $80,000 - $90,000 per year)*, • Medical, Dental, Vision Plans, • Paid Time Off - Including Vacation, Sick and Mental Health Time Off, • 401(k) w/ company discretionary match, • Flexible Spending Account, • Employee Assistance Program - 6 free counseling sessions annually for you and your household members, • Employee Dining and Wine Discounts, • Daily Family Meal, • Customized Educational Opportunities, • Opportunity for Advancement within the Vertice Portfolio, • Referral Bonuses Culinary Excellence * Collaborate with the Chef de Cuisine on developing and executing innovative, seasonal menus. * Ensure all culinary items meet standards for taste, texture, presentation, and portioning. * Oversee production, plating, and service, maintaining speed and quality during peak periods. Team Leadership * Supervise, train, and mentor chef de partie’s, commis’, and externs * Foster a positive, inclusive, and professional kitchen culture focused on collaboration and excellence. * Participate in team meetings, contributing to training initiatives, creative development, and continuous improvement. * Organize daily prep lists, delegate tasks, and support ongoing team development. * Drives accountability across the team, delivering clear expectations and engaging in challenging conversations to support growth and performance. Operations & Maintenance * Ensure full compliance with company policies, kitchen procedures, food safety, sanitation and quality standards. * Maintain a clean, safe, and efficient kitchen; ensure equipment is in top working condition. * Report any quality, maintenance, or compliance concerns promptly to the Chef de Cuisine or Management Team. * Step in as needed to support other departments and ensure a seamless guest experience. Administration & Communication * Maintain open, professional communication across all culinary and service teams to ensure smooth operations. * Complete required paperwork and inventory tasks accurately and on time. * Communicate effectively with the Chef de Cuisine, management, and other departments. * Come prepared and engaged in meetings, offering constructive input and collaboration to enhance team performance and guest experience. Additional Expectations * Represent the property’s standards of quality, hospitality, and professionalism at all times. * Maintain flexibility to work evenings, weekends, and holidays as business requires. * Perform additional duties as assigned by leadership. Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role. QUALIFICATIONS * Minimum 2+ years of culinary management experience in a fine dining or upscale environment. * Proven commitment to quality, excellence, and genuine hospitality. * Highly organized and self-motivated, with the ability to manage multiple priorities under pressure. * Strong interpersonal and communication skills, with professionalism and discretion in handling sensitive information. * Creative problem-solving and sound decision-making abilities. * Demonstrated integrity, fairness, and consistency in leadership. * Proficiency in kitchen management systems, basic accounting, and computer applications. * Accountable and guest-focused, with a clear understanding of how kitchen performance impacts the overall experience. * Comfortable working within Google Workspace for communication, scheduling, and data management (Gmail, Calendar, Sheets, Notes). * Flexibility to work evenings, weekends, holidays, and extended hours as business demands. ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS * Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards * Must be able to lift and carry up to 40 pounds * Ability to stand and/or sit for prolonged periods of time * Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment Additional Information KEY COMPETENCIES * Analytically minded: always thinking about how to use data to support decision-making. Brings an analytical perspective to conversations and can explain their quantitative viewpoint to others * Independent, self-starter: can push projects forward completely independently, proactively offers next steps and prioritizes their work on their own, does not require significant oversight * Collaborative: enjoys working with others towards a common goal and values cooperation * Oriented towards positive impact: taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members * Decisive: accepting responsibility for making things happen, thinking ahead, and developing contingency plans * Motivated and committed: approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance * Flexible: responding quickly and positively to changing environments * Be a positive role model: demonstrate the ethos of Kyle, Katina, Tony and the management team Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws. Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development.

Job Description Location: San Luis Obispo, CA Salary: $70304 - $70400 Other Forms of Compensation: None At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Chartwells Higher Education 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. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed 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: 1478498 Chartwells HE Lacey Woodard [[req_classification]]

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Pepperdine University - 24255 Pacific Coast Highway, Malibu, CA 90263. Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary; weekends are included. More details upon interview., • Requirement: 2 years of previous culinary experience is preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1449732. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] 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.

Job DescriptionCompany Description A private Napa Ranch cultivating the future of wellbeing. Stanly Ranch - a land that was established with legacy in mind and furthers its progression now with enlightened 21st century ideals. A vanguard in the movement toward holistic wellbeing, Stanly Ranch empowers an immersive agricultural experience intended to not only revitalize those lucky enough to visit, but to leave them transformed. Guests, owners, and locals alike will be captivated by an active and engaged private ranch lifestyle uniquely curated to nourish the mind, body, and soul through a rare connection to the land and its bounty. For more information: auberge.com/stanly-ranch Follow Stanly Ranch on Facebook and Instagram @StanlyRanchAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. • Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management., • Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences., • Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations., • Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality., • Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly., • Salary: $80KQualifications, • Culinary Certificate or Degree Preferred., • Minimum of two years experience in a Chef de Cuisine or Sous Chef role., • Ability to work a flexible schedule, including weekends and holidays, according to department needs., • Experience at a luxury hospitality property. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job DescriptionCompany Description A private Napa Ranch cultivating the future of wellbeing. Stanly Ranch - a land that was established with legacy in mind and furthers its progression now with enlightened 21st century ideals. A vanguard in the movement toward holistic wellbeing, Stanly Ranch empowers an immersive agricultural experience intended to not only revitalize those lucky enough to visit, but to leave them transformed. Guests, owners, and locals alike will be captivated by an active and engaged private ranch lifestyle uniquely curated to nourish the mind, body, and soul through a rare connection to the land and its bounty. For more information: auberge.com/stanly-ranch Follow Stanly Ranch on Facebook and Instagram @StanlyRanchAuberge Job Description The Chef de Cuisine is responsible for supervising the entire culinary operation of Bear Restaurant as well as Gavel, In-Room Dining, and Halehouse Food Beverage programs. This role directs the preparation and execution of all food items across these outlets, providing leadership, ensuring hospitality, and supporting the team in achieving departmental goals and objectives. The CDC works closely with the Executive Chef to bring Bear’s culinary vision to life while maintaining the highest standards of quality, creativity, and operational excellence. Core Responsibilities: Culinary Leadership & Menu Development ● Menu Planning Innovation Lead all menu planning, RD, and seasonal updates for Bear and other property outlets, showcasing Napa Valley’s farms and foragers. ● Ingredient Traceability Sustainability Champion ingredient traceability and sustainability, knowing exactly where each ingredient — especially key components — is sourced. ● Execution Culinary Standards Oversee daily execution to maintain consistency in flavor, technique, and presentation at Michelin-caliber standards. Front-of-House Collaboration Partner with FOH managers on menu printing, dining room standards, floor plans, and daily pre-service rallies. Review Menus each night for proper verbiage in case of seasonal garnish change, cleanliness and standard. Holiday Menu Development Collaborate with the Executive Chef on holiday menus including (but not limited to): July 4th, Labor Day, Thanksgiving, Christmas, New Year’s, Valentine’s Day, Mother’s Day, and Father’s Day, with corresponding Bar, In-Room Dining (IRD), Home, Little Ranchers, and Villa menus for each holiday. Gavel Oversight Ensure Gavel products meet brand standards daily and update seasonal items as needed. As well as all items being out on time to standard. In-Room Dining (IRD) Leadership Maintain and update the IRD menu to property standards. Take part in IRD line-ups, review allergy updates, and build team awareness. Halehouse Culinary Standards Ensure Halehouse menu items meet standards and are delivered by 12:00 PM daily. Kitchen Operations & Financial Performance ● Direct BOH operations including prep, mise en place, service flow, and kitchen systems for efficiency and excellence. ● Manage food cost control, waste reduction, inventory, vendor relationships, and purchasing, balancing creativity with profitability. ● Support PL analysis, forecasting, CapEx and OSE planning, and maintain equipment and compliance with health regulations. Team Development & Culture ● Recruit, train, and mentor a high-performing culinary team — cultivating sous chefs, CDPs, and cooks into future leaders. ● Foster a kitchen culture rooted in excellence, accountability, and collaboration, aligned with Auberge’s ENRICH leadership values. ● Lead daily tastings, pre-service meetings, and FOH education, building trust and confidence between kitchen and service teams. ● Ensure strict adherence to allergy management protocols, HACCP, and food safety standards. Guest Experience & Brand Presence ● Maintain an active leadership presence during service, supporting FOH and engaging with guests to share the culinary story. ● Represent Bear and the broader Stanly Ranch culinary program at press features, industry events, and collaborative dinners. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate the ability to perform the essential functions of the job with or without reasonable accommodation, using some other combination of skills and abilities. Culinary Expertise ● Ability to step into any culinary station, including the pastry line. ● Knowledge of a wide range of cooking styles, including European, American, and fusion techniques. ● Experience with wood-fire cooking. Operational & Financial Acumen ● Understanding of basic food cost and payroll cost control. ● Overall knowledge of food beverage operations and cost management. ● General knowledge of accounting principles and ability to interpret financial reports. Leadership & Team Management ● Experience with discipline documentation processes in a union environment. ● Experience interviewing, hiring, and onboarding both line-level and management positions. ● Skilled in training and development; completion of train-the-trainer programs. Administrative & Technology Skills ● Proficiency with Google Suite and other computer-based tools. ● Ability to follow instructions, meet deadlines, and minimize waste/spoilage. Communication & Professionalism ● Ability to read, write, speak, and understand English fluently. ● Strong problem-solving and decision-making skills in high-pressure environments. ● Capable of quickly assessing and prioritizing tasks, responding effectively to operational challenges. ● Must be self-motivated, detail-oriented, results-driven, and able to project professionalism at all times. Guest & Department Focus ● Consistently makes decisions in the best interest of guests and the department. Annual Salary: 105K Qualifications Required Qualifications ● Manager ServSafe ● Three years Culinary experience in related settings; ● Prior management experience in the field is preferred. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Reports to: Resort Executive Chef Position Overview The Banquet Executive Chef at Carneros Resort and Spa is responsible for leading and overseeing all culinary operations related to banquet events, catering functions, and the employee dining program. This role ensures that all menus, food quality, and service execution meet or exceed luxury standards while maintaining efficiency, consistency, and profitability. The ideal candidate is a hands-on, organized culinary leader who can balance large-scale event execution with the daily oversight of the Employee Dining Room (EDR), ensuring high-quality, nutritious, and well-presented meals for associates. This individual thrives in a collaborative environment, guiding a talented culinary team through elevated service experiences that align with Carneros’ Forbes-level hospitality. Key ResponsibilitiesBanquet Culinary Leadership • Lead the banquet culinary team in preparing, producing, and presenting food for weddings, corporate functions, and private events., • Collaborate closely with the Banquet Director and Resort Executive Chef to design creative, seasonal menus tailored to event specifications., • Ensure precise execution of plated dinners, buffets, and action stations for events of varying sizes and complexity., • Maintain consistent presentation, portioning, and quality standards in alignment with Carneros’ brand., • Oversee banquet kitchen scheduling, staffing, and labor management to meet productivity goals.Employee Dining Room (EDR) Oversight, • Direct and oversee all culinary operations of the Employee Dining Room, ensuring balanced, appealing, and nutritious meals for staff., • Develop rotating menus and seasonal offerings that reflect quality and variety., • Uphold standards of cleanliness, organization, and sanitation in the EDR kitchen and service area., • Maintain strong communication with department heads to understand employee needs and feedback., • Foster a positive and supportive environment for the EDR culinary team, promoting engagement and morale.Team Development & Training, • Recruit, train, and mentor banquet and EDR culinary staff, fostering teamwork, accountability, and professional growth., • Conduct pre-shift meetings and regular trainings to ensure staff alignment with recipes, plating, and service expectations., • Promote a culture of safety, cleanliness, and respect within the kitchen environment.Operational Excellence & Financial Management, • Manage banquet and EDR food costs, budgets, and labor expenses to achieve departmental financial goals., • Conduct regular inventory counts and ensure proper ordering in collaboration with the Purchasing Manager., • Implement cost-control initiatives while maintaining Carneros’ luxury dining standards., • Ensure all banquet kitchen equipment is properly maintained and coordinate repairs as needed.Cross-Departmental Collaboration, • Work closely with the Banquets, Sales, and Events teams to execute flawless event experiences., • Partner with the Resort Executive Chef and F&B leaders to maintain consistent culinary standards across outlets., • Collaborate with HR and Operations to support employee engagement and EDR satisfaction initiatives.Qualifications, • 5–7 years of progressive culinary leadership experience, including at least 2 years as an Executive Sous Chef or Banquet Chef in a luxury resort or fine dining environment., • Proven expertise in banquet menu development, high-volume production, and large-scale event execution., • Strong knowledge of kitchen management, food safety, and sanitation standards., • Demonstrated ability to manage food and labor costs while maintaining product excellence., • Experience leading and mentoring diverse culinary teams., • Exceptional communication and organizational skills., • Familiarity with Napa/Sonoma regional ingredients and Forbes service standards preferred.Schedule & Physical Requirements, • Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on event volume., • Must be able to stand and walk for extended periods and lift up to 50 pounds., • Ability to work both in indoor kitchens and outdoor banquet venues across the 28-acre property.

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

Job Description Sous Chef – Napa, CA Pay: $25/Hr Schedule: Friday to Tuesday, 8:30am – 5:00pm Requirements: Valid Food Handler’s Card We are seeking a skilled and motivated Sous Chef to join our culinary team in Napa. The Sous Chef will play a key leadership role in daily kitchen operations, assisting the Executive Chef with menu execution, supervising prep and line staff, and ensuring the highest standards of food quality, presentation, and safety. Responsibilities: • Support the Executive Chef in planning and executing daily menus and specials, • Oversee food preparation, cooking, and plating to ensure consistency and quality, • Train, mentor, and supervise prep and line cooks, • Maintain cleanliness and organization of all kitchen stations and equipment, • Monitor inventory and assist with ordering and receiving supplies, • Ensure compliance with all food safety, sanitation, and health standards, • Contribute to a positive, collaborative, and efficient kitchen environment Qualifications: • 2+ years of professional kitchen experience; previous leadership or Sous Chef experience preferred, • Valid Food Handler’s Card required, • Strong culinary and knife skills with attention to detail and presentation, • Excellent communication, teamwork, and leadership abilities, • Ability to thrive in a fast-paced kitchen environment, • Capable of standing for extended periods and lifting up to 40 lbs Company DescriptionStar Staffing is a woman-owned staffing agency proudly serving Northern California for over 25 years. We have offices in Modesto, Sacramento, Napa, Petaluma, and Santa Rosa with an even larger service area. Offering a wide range of roles and positions in various industries, we’re your staffing partner!Star Staffing is a woman-owned staffing agency proudly serving Northern California for over 25 years. We have offices in Modesto, Sacramento, Napa, Petaluma, and Santa Rosa with an even larger service area. Offering a wide range of roles and positions in various industries, we’re your staffing partner!

SUMMARY: Join a prestigious private household in Atherton, CA, as a Private Executive Chef, where your culinary passion will craft unforgettable dining experiences for an elite family. This role is a unique opportunity for an enthusiastic chef eager to create customized, healthy meals and surprise menus for special occasions like holidays and family milestones. Ideal for a creative professional seeking to lead a residential culinary program with artistic freedom, stability, and the chance to build trusted relationships in a high-end environment. RESPONSIBILITIES: Meal Preparation and Cooking ● Cook daily meals for the family and guests, tailoring dishes to preferences and dietary needs. ● Design surprise menus for holidays and family milestones, using fresh, locally sourced ingredients to create healthy, vibrant dishes. ● Create customized, diverse menus four weeks ahead, considering family preferences, dietary needs, seasonal ingredients, and including school lunches as part of the meal planning. Kitchen Management and Operations ● Oversee kitchen operations from budgeting and sourcing to menu planning, ordering groceries, and managing inventory, ensuring seamless daily meal prep. ● Take charge of kitchen maintenance, regularly inspecting and ensuring all kitchen wares and equipment are in top condition for daily use. Health, Hygiene, and Safety ● Keep the kitchen spotless and organized at all times, cleaning as you go to ensure efficiency and hygiene throughout the day. ● Maintain the highest standards of health, hygiene, and safety in the kitchen, ensuring proper food storage and sanitation at all times. Team Collaboration and Communication ● Collaborate with other household staff to plan and execute seamless meal preparations and events, continuously developing new recipes to keep meals exciting. Vendor Relations and Procurement ● Build and maintain strong relationships with local and regional food suppliers to ensure the freshest ingredients are always available. JOB REQUIREMENTS: ● Minimum 7+ years of chef experience, preferably in Michelin-rated/fine dining establishments and private families, backed by a culinary degree or certificate. ● Proficiency in diverse cuisine styles; Asian fusion dishes are a plus. ● Flexible in work schedules, including weekends and holiday shifts. ●Capable of maintaining confidentiality and accommodating a limited range of dietary preferences for Principals. ● Comfortable with technology, including iPhone, MacBook, and Google Suite. ● Reliable, deadline-oriented, and able to work well as part of a residence team. ● Exceptional professional service with a respectful communication style, alongside understanding boundaries and maintaining discretion. ● Capable of performing a range of physical activities in the kitchen, including lifting up to 40 lbs and distinguishing flavors and aromas accurately. ● Good spatial awareness and ability to move efficiently in the workplace, handling various kitchen tasks with care and consideration. ● Knowledge of California sanitation regulations and Food ServSafe certification. ● US work authorization without visa sponsorship, and the ability to pass extensive background checks. ● Possession of a valid driver's license and reliable transportation. ● Ready for pre-employment health screenings, including physical, psychological exams, and drug tests; annual flu vaccination required. ● Annual flu shot required. OUR CORE VALUES: ● Principals’ First: Always put our principals’ needs and interests first. ● Learn from mistakes: Admit mistakes upfront. Learns and grows from mistakes. ● Conscientious: Attention to detail. Finishes duties mindfully, effectively, and promptly. ● Dedication: Shows a deep commitment to the role and the company. ● Accountable: Takes ownership of tasks and completes thorough due diligence. ● Independent: Thinks and acts independently. Able to be self-taught and keep improving. ● Resilience: Never complains or shies away from work. Welcome feedback and can thrive under pressure. WHY JOIN US? ● Prestigious Environment: Operate within a high-end private household, managing luxurious properties and engaging with an exclusive clientele. ● Strategic Impact: Play a crucial role in shaping and optimizing household operations, contributing to the overall efficiency and excellence of the residence. ● Professional Growth: Access to continuous learning opportunities, including specialized training and potential for career advancement within a prestigious organization. ● Technology-Driven Operations: Work in an environment that prioritizes modern tools and systems for seamless communication, task management, and operational efficiency. ● Competitive Compensation: Enjoy a highly competitive salary range with significant earning potential through performance-based bonuses and comprehensive benefits. ● Supportive Culture: Thrive in a collaborative and supportive work environment that values dedication, integrity, and excellence.

Compass Group USA great people. great services. great results. Job Summary Working as an Executive Chef, you will lead a high-performing Catering team within the Google Food program. This role is a key driver of our culinary and hospitality goals, ensuring world-class service, culinary excellence, and flawless execution that reflects our elevated event standards. You will be an operational leader, shaping our heightened culinary experience. You'll be responsible for the quality and innovation of our catering menus while also overseeing all daily operational and administrative tasks—from financial management to safety—to ensure culinary and operational excellence for every event. Collaborating closely with the Senior Executive Chef and key stakeholders, you will leverage your expertise to uphold our high food standards, enhance the event experience, and champion the Food program's vision. At Compass, we have a strong culture of health and safety that you will champion daily. As the Executive Chef, you will set the example for responsible practices and ensure the well-being of your team, the operation, and yourself. The Food program's vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. This role is based in Mountain View, CA, and it is designed for long-term professional growth. Key Responsibilities: • Lead a high-impact catering program aligned with brand standards., • Manage workplace and food safety, including allergen management and large-scale production schedules for events., • Design, manage, and own the overall catering experience, not just the menu offerings., • Exhibit a versatile skill set across a broad range of cooking methods., • Have a passion for quality food preparation and taste, and an innate understanding of how to maintain quality from the kitchen to the event site., • Ensure meticulous adherence to all menu specifications, production and prep guidelines, • Set an expectation of hospitality that is friendly, engaging, and professional at all event touch-points., • Develop, mentor, and elevate a high-achieving team culture rooted in excellence., • Drive financial performance and accountability, adhering to budgets and forecasts., • Ensure that all products and ingredients used are purchased following sector and Food. Program purchasing standards and sustainability commitments., • Treat everyone with professionalism, care and respect. Preferred Qualifications: • Degree from an accredited Culinary Institute preferred but not required., • Deep knowledge of food and workplace safety protocols and compliance., • Minimum 2 - 4 years Chef de Cuisine / Catering leadership experience., • Proven experience in managing catering operations and logistics., • Strong passion for great food and hospitality., • Ability to manage budget, inventory and ordering., • Excellent communication skills, both written and verbal., • Managing in a Union environment is a plus., • Proficient in computer and technical skills, with a working knowledge of Google Suite tools., • ServSafe Certification is a plus. Apply 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 informa

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 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, nationalorigin, 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: 1471679 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job Description Hercules: Private Chef - Culinary Director Reports To: Chief of Staff Work Schedule: Full-Time, On-Site Location: Los Angeles, CA Start Date: ASAP Salary Range: $200,000 - $250,000 DOE Overview A Los Angeles family seeks an accomplished Private Chef to serve as Culinary Director, overseeing their comprehensive household dining program. This leadership role combines hands-on culinary excellence with strategic management of a multi-chef team and all aspects of the family's culinary operations. The ideal candidate will bring deep expertise in Asian culinary traditions alongside versatility across global cuisines, combined with proven experience building and managing high-performing culinary teams. The successful candidate will architect and manage the overall dining program, overseeing scheduling and performance of 2 other full-time chefs, a kitchen helper, and contract servers/bartenders. While this chef should expect to cover meal service 1 day per week to maintain hands-on excellence and team standards, they will be ultimately responsible for all chef scheduling and comprehensive administration of the dining program including events, kitchen infrastructure, procurement, procedures, and financial management. We seek a seasoned culinary professional with specialization in Asian cuisine (Chinese, Japanese, Vietnamese, or Korean) who must also demonstrate fluency in other cuisine types including Italian, Mexican, and New American. This position requires someone with a proven track record of managing other chefs and culinary teams, with the ability to inspire excellence while maintaining operational efficiency. This opportunity is ideal for a culinary leader ready to create an exceptional private dining experience while building a cohesive team that delivers consistency across multiple properties and occasions. Expectations • Specialization in Asian cuisine (Chinese, Japanese, Vietnamese, or Korean) with demonstrated mastery of authentic techniques, flavor profiles, and presentation styles across these culinary traditions., • Advanced proficiency in Italian, Mexican, New American, and other international cuisines with the ability to execute each with authenticity and excellence., • Minimum seven years of professional culinary experience with at least three years in management roles overseeing multiple chefs or culinary teams in private households or luxury hospitality environments., • Proven track record of successfully recruiting, training, mentoring, and managing culinary professionals, with demonstrated ability to build cohesive, high-performing teams., • Strong administrative and organizational capabilities with experience in budget development, cost control, vendor management, and operational efficiency., • Excellence in event planning and execution, from intimate family dinners to large-scale entertaining, with ability to coordinate multiple moving parts seamlessly., • Experience with kitchen design, equipment specification, and build-out projects, understanding both functional requirements and aesthetic considerations., • Demonstrated ability to develop and implement standard operating procedures that ensure consistency, quality, and efficiency across all service periods., • Financial acumen with experience managing substantial food and beverage budgets, analyzing costs, negotiating with vendors, and optimizing purchasing without compromising quality., • Flexibility to adapt to changing family schedules, dietary preferences, and last-minute requests while maintaining composure and consistent quality., • Willingness and ability to travel occasionally, primarily to the Bay Area, with potential for other destinations as family needs arise., • Outstanding communication skills with ability to interface professionally with principals, household staff, vendors, and contractors while maintaining appropriate boundaries and discretion., • Knowledge of current culinary trends, techniques, and innovations with commitment to continuous learning and program enhancement., • Experience with inventory management systems, ordering platforms, and kitchen management software preferred., • Valid driver's license and reliable transportation for market shopping and vendor visits. Responsibilities • Dining Program Management: Assume complete responsibility for all administrative aspects of the dining program including strategic planning, operational procedures, and continuous improvement initiatives. Develop and maintain relationships with premium suppliers, specialty purveyors, and farmers' markets to ensure access to the finest ingredients., • Menu Development & Execution: Create innovative, seasonally-driven menus that showcase specialization in Asian cuisine while seamlessly incorporating Italian, Mexican, New American, and other international influences. Design weekly meal plans that provide variety while accommodating family preferences and dietary requirements., • Event Planning & Production: Conceptualize and execute events ranging from casual family gatherings to formal dinner parties. Coordinate all aspects including menu design, staffing, rentals, service style, and timeline management. Develop event templates and procedures to ensure consistent excellence., • Kitchen Infrastructure Oversight: Manage kitchen build-outs, renovations, and equipment updates. Specify and procure equipment, coordinate with contractors and designers, and ensure all projects meet timeline and budget requirements. Maintain all kitchen equipment through preventive maintenance programs., • Financial Management: Develop and manage annual culinary budget, track expenses, analyze food costs, and identify opportunities for efficiency. Negotiate vendor contracts, manage accounts payable processes, and provide regular financial reporting to principals., • Inventory & Procurement: Implement comprehensive inventory management systems to minimize waste while ensuring consistent availability of ingredients. Oversee all stocking and procurement, establishing par levels and reorder points for efficient operations., • Standard Operating Procedures: Develop, document, and maintain SOPs for all aspects of kitchen operations including food safety, sanitation, preparation techniques, and service standards. Ensure all team members are trained and compliant with established procedures., • Quality Assurance: Implement rigorous quality control measures across all meals and events. Conduct regular tastings, maintain consistency standards, and ensure every dish meets established excellence criteria before service., • Travel Coordination: Provide culinary support during family travel, primarily to the Bay Area property. Coordinate with property staff, arrange for necessary equipment and ingredients, and ensure seamless dining experiences across locations., • Vendor Relations: Cultivate and maintain relationships with suppliers, ensuring reliable sourcing of premium ingredients. Research and vet new vendors, negotiate pricing, and manage delivery schedules to optimize freshness and availability., • Health & Safety Compliance: Ensure all kitchen operations meet or exceed health department requirements and food safety standards. Maintain current certifications and ensure team compliance with all regulations. Benefits • Healthcare Coverage: Comprehensive dental and vision insurance plans, • Wellness Support: Premium gym membership, • Retirement Planning: 401(k) plan, • Time Off: 15 days of paid vacation annually, • Work Environment: State-of-the-art kitchen facilities with resources to execute at the highest level, • Professional Growth: Opportunities for skill development and advancement within expanding family office structure

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: • Competitive wages, • Access to wages before payday, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer matching, • Paid training, • Opportunities for advancement, • Meals and uniforms The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community., • Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor., • Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases., • Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors., • Accurately report and submit monthly inventory of food & beverage supplies., • Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well., • Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy., • Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair., • Ensures any dietary needs and restrictions are met., • Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures., • Manages control of food preparation with particular attention to potential overproduction and waste., • Oversee maintenance and production of accurate daily records., • Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance., • In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation., • In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service., • Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events., • In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered., • Advise community leadership of any concerns regarding residents. Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: • Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef., • Minimum of five years’ experience as an Executive Chef within the hospitality industry. EOE D/V

We do not discriminate against any applicant or employee based on race color sex sexual orientation gender identity religion national origin age (40 and over) disability military status genetic information or any other basis protected by applicable federal state or local laws and we prohibit ha

Job Description Currently interviewing and hiring Chefs, Sous Chefs and Line Cooks for Reposado in Palo Alto and San Mateo. Also interviewing for Sous Chefs for the Palo Alto Creamery in Palo Alto and Scratch in downtown Mountain View. Our mission statement is "Simple food done well." We are known for serving some of the best food and service on the Peninsula. We have achieved this by hiring hard-working talent who share our commitment to excellence. We encourage individual growth and challenge ourselves to always improve ourselves. In particular we are searching for working Chefs with a passion for what they do and opportunity to grow. Respond by email or apply in person between 2:00 pm and 4:30 pm at 236 Hamilton Ave, Palo Alto, CA 94301 SOUS CHEF RESPONSIBILITIES: • Overseeing the daily operation of the kitchen, • Menu/event planning including recipe and product development, • Hiring/staffing, • Scheduling, • Staff training including support documentation, • Control profit and loss, food and labor costs, • Chef de Cuisine, minimum of 2 years supervisory experience, • Sous Chef minimum 1 year supervisory experience, • Certification, AOS or equivalent in culinary a plus, • Strong organizational skills, • Proficient in Word and Excel, • Reliable transportation to and from work, • Authorized to work in the United States, • Ability to maneuver around all areas of the kitchen, stand for periods for up to 10 hours, work in close quarters, bend, scoop, reach, push and pull, and lift trays up to 25 lbs., and lift other food products and boxes up to 50 lbs (links to all our restaurants) Company DescriptionRestaurants From Scratch is a family of restaurants consisting of the Palo Alto Creamery with an in-house bakery, Reposado, Scratch, and the British Banker's Club. At Restaurants From Scratch, we are known for serving some of the best food and service in the San Francisco Bay Area. Our mission statement is Simple food done well. We have achieved this by hiring hard-working talent who share our commitment to excellence. We encourage individual growth and challenge ourselves to always improve ourselves. Reposado features Mexican cuisine prepared and presented using traditional techniques with the knowledge and passion of today. The food, decor, and service are representative of a modern restaurant in the heart of Mexico City today. The Palo Alto Creamery, Fountain & Grill is a Palo Alto landmark serving generations since 1923 and features American classics prepared from scratch in a retro diner ambiance. Scratch, located on cosmopolitan Castro Street in Mountain View. Scratch features American cookery in an elegant setting. The cuisine is based on the premise of "simple food done well" and draws from American classics reflecting today's influences and bounty of ingredients. The popular horseshoe bar features a variety of American whiskey and wines, some of which are highly allocated and unique. The British Banker's Club is a contemporary tavern with an eclectic menu, diverse spirits and beverage list and features patio, roof top, and private dining.Restaurants From Scratch is a family of restaurants consisting of the Palo Alto Creamery with an in-house bakery, Reposado, Scratch, and the British Banker's Club.\r\n\r\nAt Restaurants From Scratch, we are known for serving some of the best food and service in the San Francisco Bay Area. Our mission statement is Simple food done well. We have achieved this by hiring hard-working talent who share our commitment to excellence. We encourage individual growth and challenge ourselves to always improve ourselves.\r\n\r\nReposado features Mexican cuisine prepared and presented using traditional techniques with the knowledge and passion of today. The food, decor, and service are representative of a modern restaurant in the heart of Mexico City today. \r\n\r\nThe Palo Alto Creamery, Fountain & Grill is a Palo Alto landmark serving generations since 1923 and features American classics prepared from scratch in a retro diner ambiance.\r\n\r\nScratch, located on cosmopolitan Castro Street in Mountain View. Scratch features American cookery in an elegant setting. The cuisine is based on the premise of "simple food done well" and draws from American classics reflecting today's influences and bounty of ingredients. The popular horseshoe bar features a variety of American whiskey and wines, some of which are highly allocated and unique.\r\n\r\nThe British Banker's Club is a contemporary tavern with an eclectic menu, diverse spirits and beverage list and features patio, roof top, and private dining.

Job Description RED’S PIZZERIA & TAPHOUSE We are looking for a sous-chef in our kitchen. We are a successful, high-volume restaurant, and are looking for a second sous-chef to join us. Experience with artisan/woodfired style pizza making is a plus, You can expect to work with and learn from some of the finest pizzaiolos in the greater Sacramento area. Join our team, and help us developing RED’S to new heights! Tasks: • Manage the kitchen when the head chef is not present, • Cooking on our world-class wood fired pizza oven imported from ITALY, • Organizing trainings and developing the team Profile: • Team Player, • Great attitude, meaning no attitude, • Leadership experience, • Passion for sharing expertise, and teaching others, • Training as a chef - either through school or through training programs, • Experience from quality restaurants. Pizza experience is a big plus - passion and willingness to learn a must, • Like to work fast, under high pressure, • Passion for artisan produce, • English (able to communicate effectively). We offer: • Retirement Plans, The opportunity to join a successful restaurant startup with an exciting future ahead, • Learning from some of the best pizza makers in Sacramento, • Excellent future opportunities, with a possibility for rapid promotion, • Competitive pay, • Good working conditions, • The opportunity to work with super high quality, artisan produce, • A friendly and great team dedicated to creating Rocklin's best pizza place, • Loads of pizza, small plates, and fun Salary open to discussion based on experience, skill, and willingness to learn. We look forward to hearing from you. Please send resumes, address applications or questions to: and

Job Description SOUS CHEF / KITCHEN MANAGER $80,000 - $85,000 + Great Benefits + 401k Great training and career growth – multiple restaurants in the Bay Area to get promoted to Highly Respected and Award-Winning Brand Are you a Sous Chef / Kitchen Manager looking to lead a great team?......then come join our team as Sous Chef / Kitchen Manager Why join the Team as Sous Chef / Kitchen Manager...? • Great career growth potential across multiple locations in the Bay Area, • Great benefits Medical, Dental, Vision, 401k, Life Insurance, • Highly respected and well-known brand, • Award-winning restaurant, • Employee meals and discount dining plans, • Fantastic team culture, • Great executive management team As the Sous Chef/Kitchen Manager, you will: • Participate and oversee the kitchen line for food and service quality, • Lead adherence to our great recipes to deliver our great Italian food, • Organize staff training, scheduling and forecasting, • Complete food purchasing, receiving, inventory and invoicing, • Adhere to State, Local and our food safety and sanitation guidelines, • Lead and maintain a positive teamwork attitude To join the team as the Sous Chef/Kitchen Manager, bring the following: • Minimum 5 years culinary experience, • Experience is restaurant with sales of $4.0 million or higher., • Currently or recently a Sous Chef or Kitchen Manager, • Currently or recent experience running a kitchen, • Experience in an Upscale Casual Dining concept. This is your next great career move! Apply now to Interview! EOE – EQUAL OPPORTUNITY EMPLOYER Company DescriptionPatrice & Associates is a premier executive search firm in the U.S.and Canada.Patrice & Associates is a premier executive search firm in the U.S.and Canada.

Experience opening a restaurant as a sous chef or higher is a plus. We are seeking a Chef de Cuisine to start up, organize and run our kitchen and culinary program. The Chef de Cuisine is responsible for overseeing all kitchen personnel to ensure the highest quality culinary execution and profession

Arquet is looking for a motivated culinary professional to join our team! We are looking for someone we can develop personal and long-term relationships with and wants to be an integral part of a growing restaurant.Excellent written and verbal communication skills.Provides a quality p

The opportunity Delaware North's Patina Group is hiring full-time and part-time Pastry Chef de Partie to join our team at Monsieur Dior in Beverly Hills, California. As a Pastry Chef de Partie, you will prepare the bakery products at Monsieur Dior and ensure all items are served in a timely manner to the highest freshness and quality. Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings. Pay $25.00 - $25.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Execute mise en place, prep, and service for your assigned pastry station with speed, accuracy, and care, • Ensure every dessert, bread, and petit four meets exact presentation and flavor specifications, • Maintain the cleanliness, organization, and food safety standards of the pastry kitchen at all times, • Collaborate closely with fellow pastry cooks and the savory kitchen to ensure timing, cohesion, and guest pacing, • Maintain a strong sense of timing and awareness during service, contributing to seamless kitchen flow, • Participate in daily pastry tastings, kitchen meetings, and post-service debriefs, • Uphold and model our core values of respect, hospitality, creativity, and excellence, • Be a brand ambassador, embodying elegance, finesse, and innovation in everything you do More about you• Minimum 2 years of experience in a fine dining or Michelin-level pastry kitchen • Mastery of fundamental pastry techniques, precision plating, and station organization, • High attention to detail and the ability to thrive under pressure, • Passion for pastry, flavor development, and hospitality through your craft, • Familiarity with seasonal ingredients and a curiosity for technique, balance, and innovation, • Available nights, weekends, and holidays Physical requirements • Must be able to lift and carry up to 50 lbs Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $25.00 - $25.00 / hour

The opportunity Delaware North's Patina Group is hiring full-time and part-time Prep Cook to join our team at Market Cafe in Los Angeles, California. As a Prep Cook, you will be preparing food items for our established guests, supporting great guest experiences. If you are excited to work in this incredible fast-paced environment, ready to serve up amazing opportunities, apply today to join our collaborative team. Pay $22.00 - $22.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Retrieve storage items necessary, and measure, portion, and prepare all food items, complying with all quality standards, department rules, policies, and procedures, • Communicate with the Chef for any special instructions or training, • Maintain food, utensils, and equipment in a clean and orderly manner, • Performs opening, closing and side work duties as instructed and according to proper guidelines, • Follow all safety, security, kitchen, and ServSafe procedures, upholding all health codes and sanitation regulations More about you • 1 year of experience required, • Ability to read and comprehend prep sheets, • Ability to use kitchen tools safely (knives and small equipment ware), • Ability to follow instructions, • No high school diploma or GED required Physical requirements • Frequent standing and walking for the entire length of the shift, • Manual dexterity is sufficient to chop, mix, blend, and whip a variety of foods and liquids, • Ability to move rapidly and coordinate multiple orders, • Ability to frequently immerse hands in water, • Ability to lift up to 50 pounds Shift details Days Evenings Holidays M-F Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $22.00 - $22.00 / hour

The opportunity Delaware North’s Patina Group is hiring an experienced full-time and part-time Demi Chef de Parties to join our team at Monsieur Dior in Beverly Hills, California. You will be preparing food, adhering to quality standards, operating kitchen equipment, and upholding all health codes and sanitation regulations. Pay $21.50 - $21.50 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Support the Chef de Partie in preparing, organizing, and executing all components of your assigned station, • Execute prep, mise en place, and basic cooking tasks with precision, consistency, and cleanliness, • Ensure all ingredients are properly labeled, stored, and rotated according to kitchen standards, • Assist with plating and service during busy periods, maintaining accuracy and speed, • Maintain a clean and organized workstation that reflects the restaurant’s hygiene and safety expectations, • Participate in daily briefings, tastings, and kitchen-wide prep and breakdown More about you • Minimum 1 year of experience in a professional kitchen, ideally in a fine dining or Michelin-level setting, • Strong knife skills and understanding of foundational cooking techniques, • Eagerness to learn, grow, and contribute as part of a high-performance culinary team, • Excellent time management, cleanliness, and organizational habits, • Positive, team-oriented attitude and ability to take direction with grace, • Available nights, weekends, and holidays Physical requirements • Must be able to lift 50 lbs or more, reach up to seven feet, bend, and squat, • Standing and walking for the entire length of the shift in moderate to high noise levels, • Manual ability to chop, mix, blend, whip a variety of foods and liquids, and operate kitchen equipment, • Exposed to variable temperatures Shift details Days Evenings Holidays M-F Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $21.50 - $21.50 / hour

The opportunity Delaware North Sportservice is searching for a Retail Warehouse Manager to join our team at Petco Park in San Diego, California. As a Retail Warehouse Manager, you will be responsible for overseeing the daily operation of the warehouse and set-up of all retail sales locations. The primary objective of this role is to ensure that the warehouse operates at peak efficiency, with accurate inventory management and smooth operational flow as key priorities. This includes supervising, organizing, and training warehouse staff while setting, monitoring, and managing clear performance goals. The role is also responsible for developing and maintaining effective warehouse systems by evaluating product handling and storage needs, optimizing equipment utilization, and improving inventory, processes, and logistics throughout the arena. A critical focus is placed on leading the team to effectively resolve daily operational challenges while driving both short- and long-term performance. In addition, the position oversees daily operations, ensures tight inventory and logistics control, and consistently reviews workflows, staffing, space utilization, and action plans to meet company standards for productivity and quality. Maintaining a safe and compliant work environment is essential, and this includes enforcing company policies and procedures as well as adhering to all relevant legal regulations. Pay Minimum – Anticipated Maximum Base Salary: $68,640 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Lead and manage the warehouse team through scheduling, training, assigning tasks, and fostering a productive, positive culture focused on accountability, growth, and development, • Supervise daily warehouse functions, including inventory control, quality assurance, space and logistics management, and floor productivity, • Conduct regular check-ins with warehouse leads to assess performance and implement strategies for improvement and loss prevention, • Manage all inbound deliveries by logging purchase orders, ensuring proper receiving and tagging, and identifying discrepancies, • Oversee the workflow of the warehouse team to ensure efficiency, minimize overtime, and uphold quality standards, • Lead the full restocking process and ensure retail locations are set up in a timely and organized manner., • Monitor inventory levels regularly and report to the Retail Buyer and Director to maintain accuracy and minimize shrinkage, • Supervise the setup and breakdown for concerts and special events, including managing deliveries and artist merchandise expectations, • Support gameday, concert, and event operations through on-site supervision and coordination More about you • 1–2 years of experience in warehouse operations with a background in managing hourly staff; retail merchandise experience preferred, • Proficiency in Excel or similar database systems; strong understanding of warehouse procedures and policies, • Demonstrated leadership and problem-solving skills, with the ability to delegate, coach, and develop team members, • Strong communication skills and the ability to collaborate across departments and organizational levels, • Ability to provide clear, constructive feedback in both written and verbal form Physical requirements • Ability to lift up to 165 pounds, • Ability to pull heavy carts of stock, • Frequent standing, walking, bending, stooping, lifting and reaching Shift details Days Evenings Overnight Holidays M-F Evenings as needed Weekends Events OT as needed Who we are Delaware North operates concessions, premium dining, and retail services at Petco Park since dating back to 2004. The 42,445-seat venue is home to Major League Baseball's San Diego Padres. We provide an upscale dining experience, including a private chef tasting room. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $68,640 - $88,200 / year

The opportunity Delaware North Sportservice is hiring a full-time Director of Retail to join our team at Petco Park in San Diego, California. As the Director of Retail, you will be responsible for developing and executing a strategic retail program across multiple outlets, with the goal of growing the business beyond its current $25 million in annual revenue. If you have lofty career goals and want a challenging role where collaboration and hard work are rewarded, apply now. Pay Minimum – Anticipated Maximum Base Salary: $119,500 - $161,300 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Develop and implement a comprehensive retail strategy in collaboration with unit and client leadership, • Lead merchandise planning, buying, and inventory management based on sales trends and market insights, • Oversee all aspects of game-day operations, including profit and loss management, financial performance monitoring, and reporting, • Direct in-store merchandising and visual displays to maximize impact and drive revenue, and integrate market trends into product selection to enhance business performance, • Collaborate with retail managers to design and execute customer and employee promotions, • Create detailed business plans to introduce new product lines and source appropriate vendors More about you • Bachelor’s degree in business, retail management, or a related field preferred, • Minimum of 7 years of retail management experience, including a minimum of 3 years in store operations and merchandising, • Strong leadership capabilities with a proven ability to recruit, motivate, and develop high-performing teams that drive continuous improvement and operational excellence, • Background in licensed sports merchandise, such as apparel and novelty items, strongly preferred, with a strong background in retail marketing and brand management, • Proven experience in specialty retail, ideally within a sports-related environment, and demonstrated success managing revenues over $20 million, including full P&L responsibility, • Proficiency in Microsoft Word and Excel; familiarity with POS systems is a plus Shift details Days Evenings Holidays M-F Evenings as needed Weekends Who we are Delaware North operates concessions, premium dining, and retail services at Petco Park since dating back to 2004. The 42,445-seat venue is home to Major League Baseball's San Diego Padres. We provide an upscale dining experience, including a private chef tasting room. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $119,500 - $161,300 / year

The opportunity Delaware North's Patina Group is hiring a part-time Food Runner to join our team at Leatherby's Cafe Rouge in Costa Mesa, California. As a Food Runner, you will be responsible for expediting food from the kitchen to our guests as quickly as possible while responding to changing needs in the restaurant. With training opportunities and mentorship, this is your chance to grow your skills at a leading hospitality company. Apply today to get started. Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings. Pay $18.00 - $19.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Attend pre-shift briefing, taking note of important service information, • Collaborate with Chef, kitchen team members, and servers to ensure timely preparation and delivery of food; assist with the assembly of dishes, • Complete any required table-side service, which may include taking and delivering orders and explaining the menu to guests, • Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance, • Maintain kitchen and dining room cleanliness and organization More about you • At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred, • Ability to work flexible hours, including nights, weekends, and holidays, as needed, • No high school diploma or GED required Physical requirements • Constant standing, walking, bending, reaching and repetitive motions; may include walking up and down stairs, • Ability to lift up to 35 pounds for set-up, service, and clean-up, • Ability to maneuver between tables and around corners, • Visual acuity and hearing sufficient to take orders and prepare checks Shift details Evenings Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $18.00 - $19.00 / hour

The opportunity Delaware North's Patina Group is hiring full-time and part-time Line Cooks to join our team at Paseo in Anaheim, California. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. If you’re searching for a job where you can work at prestigious venues with a supportive team, pull up a chair to our table and apply today. Pay $22.00 - $23.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Properly measure, portion, and cook all food items in a timely manner, • Ensure correct food temperatures are maintained and food is stored safely, • Perform opening, closing, and side work duties according to proper guidelines, • Keep workstation and equipment clean, organized, and sufficiently stocked, • Use waste control guidelines and record all waste on spoilage sheet More about you • Minimum of 1 year of experience as a prep cook or line cook, • Ability to prioritize and complete food orders with speed and precision, • Ability to follow procedures and take directions, • Basic math skills to understand, calculate, and follow recipe measurements and proportions, • No high school diploma or GED required Physical requirements • Manual dexterity sufficient to chop, mix, and blend a variety of foods and liquids, • Ability to carry large pans, weighing up to 50 pounds, and operate kitchen equipment, • Constant standing, walking, bending, reaching, and repetitive motions, • Exposed to variable temperatures Shift details Days Evenings Holidays M-F Weekends Who we are Delaware North's Patina Group is a a leader in food service management, operating some of the busiest and most famous kitchens in the world. This is no exception when it comes to some of our most iconic and magical restaurants in the Downtown Disney District including Naples Ristorante E Pizzeria and the brand new Centrico and Paseo. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $22.00 - $23.00 / hour

The opportunity Delaware North's Patina Group is hiring a full-time or part-time Line Cooks to join our team at Tiendita in Anaheim, California. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. If you’re searching for a job where you can work at prestigious venues with a supportive team, pull up a chair to our table and apply today. Pay $22.00 - $22.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Properly measure, portion, and cook all food items in a timely manner, • Ensure correct food temperatures are maintained and food is stored safely, • Perform opening, closing, and side work duties according to proper guidelines, • Keep workstation and equipment clean, organized, and sufficiently stocked, • Use waste control guidelines and record all waste on spoilage sheet More about you • Minimum of 1 year of experience as a prep cook or line cook, • Ability to move rapidly and coordinate multiple orders, • Ability to follow procedures and take directions, • Basic math skills to understand, calculate, and follow recipe measurements and proportions, • No high school diploma or GED required Physical requirements • Manual dexterity sufficient to chop, mix, and blend a variety of foods and liquids, • Ability to carry large pans, weighing up to 50 pounds, and operate kitchen equipment, • Constant standing, walking, bending, reaching, and repetitive motions, • Exposed to variable temperatures Shift details Days Evenings Holidays M-F Weekends Who we are Delaware North's Patina Group is a a leader in food service management, operating some of the busiest and most famous kitchens in the world. This is no exception when it comes to some of our most iconic and magical restaurants in the Downtown Disney District including Naples Ristorante E Pizzeria and the brand new Centrico and Paseo. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $22.00 - $22.00 / hour

The opportunity Delaware North’s Patina Group is hiring full-time and part-time Chef de Parties to join our team at Monsieur Dior in Beverly Hills, California. As a Chef de Partie, you will showcase your skills and be a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, uphold all health codes and sanitation regulations, and monitor the quantities, labor, and overhead costs. If you want to be part of a team that values teamwork and the joy of creating exceptional dining experiences, apply today! Pay $23.00 - $23.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Review menus and customer orders to determine the type and quantities of food to be prepared and comply with all portion sizes, quality standards, department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items, and packages all products to proper specifications, • Keep workstations, coolers, and equipment clean, organized, sanitized, and sufficiently stocked, as well as maintain the kitchen and storage facilities in a sanitary condition, • Use waste control guidelines and record all waste on the spoilage sheet, • Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines More about you • At least 2 years of previous experience in a back-of-the-house foodservice position, • Ability to read and comprehend prep sheets and recipes, • Basic math skills, with the ability to calculate and follow recipe measurements, • No high school diploma or GED required Physical requirements • Must be able to lift to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat, • Standing and walking for the entire length of the shift in moderate to high noise levels, • Manual ability to chop, mix, blend, whip a variety of foods and liquids, and operate kitchen equipment, • Exposed to variable temperatures Shift details Days Evenings Holidays M-F Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $23.00 - $23.00 / hour

The opportunity Delaware North's Patina Group is hiring full-time and part-time Line Cooks to join our team at Market Cafe in Los Angeles, California. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. If you’re searching for a job where you can work at prestigious venues with a supportive team, pull up a chair to our table and apply today. Pay $24.00 - $24.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Employee assistance program, • Training and development opportunities, • Employee discounts What will you do? • Properly measure, portion, and cook all food items in a timely manner, • Ensure correct food temperatures are maintained and food is stored safely, • Perform opening, closing, and side work duties according to proper guidelines, • Keep workstation and equipment clean, organized, and sufficiently stocked, • Use waste control guidelines and record all waste on spoilage sheet More about you • Minimum of 1 year of experience as a prep cook or line cook, • Ability to move rapidly and coordinate multiple orders, • Ability to follow procedures and take directions, • Basic math skills to understand, calculate, and follow recipe measurements and proportions, • No high school diploma or GED required Physical requirements • Manual dexterity sufficient to chop, mix, and blend a variety of foods and liquids, • Ability to carry large pans, weighing up to 50 pounds, and operate kitchen equipment, • Constant standing, walking, bending, reaching, and repetitive motions, • Exposed to variable temperatures Shift details Days Evenings Holidays M-F Weekends Who we are Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $24.00 - $24.00 / hour