Trabajos chef en California - Page 6

A Line Cook is responsible for raw food prep, washing, cutting, cooking, cooling, labeling and portioning product for our Ready to Heat (RTH) business, while also owning documentation, counts, and tracking progress. Cook food in ovens or tilt skillets. Safely use all cooking, cooling, traying, and l

The purpose of a Line Cook is to prepare and cook food that is consistent with the hotel's standards and quality. Ability to use cooking metrics and conversion methods for all cooking measurements. A Line Cook operates under a chef in a restaurant or a food establishment.

Under the direction of the Sous Chef, the Cook I (Line Cook) prepares food/menu items for guest consumption, utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management. Minimum one year of experience high-volume line cooking or production cooking i

As an Executive Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:. Our Executive Chefs are responsible for managing the daily operations of our restaurants, leading team members and delivering on financial expectations by prov

Hard Rock - JobID: 42911 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Hard Rock, you'll: Maintain standards established by the Executive Chef in the preparation and presentation of food including tasting, and sanitation; Assist the Sous Chef and Cook in quality and portion control of produc

Job DescriptionBenefits: • Health insurance, • Paid time off If youre the kind of Head Sushi Chef who pays attention, takes pride in clean work, and wants to grow through discipline and technique youll fit in here. Not because youre perfect, but because youre 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, 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, 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. We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Head Chef to help us run a Michelin star caliber restaurant. Qualified Head Sushi Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience. Qualifications Preferred: • Supervisory experience (required), • Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment, • Minimum of 5 years experience working in a professional and hospitality driven restaurant., • Certified in all safety, sanitation and food handling procedures., • English language, professional communications, math, and computer skills are required., • Be able to work in a standing position for long periods of time, • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • All employees must maintain a neat, clean and well-groomed appearance professional appearance., • Ability to problem solve in live time., • Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures., • Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team., • Lead by example to ensure that the team is continually striving to be better, yourself included., • Active engagement with guests; start and end the guest experience through opening and closing statements., • Working service daily is required., • Providing support to all team members and filling in wherever is necessary., • Monthly review and understanding of P&L and yearly budget objectives., • Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property., • Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Compensation: $100,000 US to $110,000 US annually, • Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. • Restaurant District Manager, • Restaurant General Manager, • Restaurant Kitchen Manager, • Restaurant Manager and Assistant Restaurant Manager, • Restaurant Executive Chef, • Restaurant Sous Chef, • Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: • Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses., • Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence., • Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations., • Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes® America’s Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

Job Description POSITION: Food Service Associate REPORTS TO: Sous Chef STATUS: On-Call JOB CLASSIFICATION: Associate I UNION ELIGIBLE: No WORK ARRANGEMENT:100% onsite LOCATION: EHC SALARY RANGE: Hourly 21.00 – 27.00 APPLICATION DEADLINE: Open Until Filled About the LightHouse Founded in San Francisco in 1902, the LightHouse’s vision is a world where blind and low vision people flourish, and its mission is to promote independence, community, and equity created by and with blind and low vision people. LightHouse Values • Blindness Positivity: We take pride in our ability to navigate our lives as blind and low vision people., • Disability Justice: We recognize the inherent worth of every person and commit to advancing equity and interdependency., • Inclusion: We believe that everyone deserves the opportunity to belong and live to their full potential, encompassing their identities, backgrounds, and abilities., • Excellence: We provide the highest-quality services and products, and we continuously learn, improve, and innovate., • Empowerment: We encourage self-determination, independence, and autonomy. LightHouse for the Blind and Visually Impaired, headquartered in Napa, is looking for a On-Call Food Service Associate to primarily support our Enchanted Hills our retreat center and summer camp located in Napa, CA. This position provides flexible support across multiple roles, including Front of House Associate, Dishwasher, and Prep Cook. This position requires adaptability, attention to detail, and a commitment to maintaining high-standards of service and cleanliness. JOB RESPONSIBILITIES Front of House (FOH Associate) • Facilitating daily operations in the dining room., • Setting Tables/Bussing Tables, • Cleaning Multiple Areas Including but not limited to:, • Dining Tables and Chairs, • Busing Station, • Coffee Station, • Serving Station, • Assist the kitchen in plating and serving food whether it is family style, buffet, or plated meals., • Maintain a clean coffee station that is continuously stocked., • Maintain cleanliness throughout allFront-of-House (FOH) areas, including, emptying trash, removing all trash from dining room., • Assistkitchen staff withadditionaltasking if needed, which could include:, • Cleaning surfaces, • Mopping, • Sweeping, • Labeling and storing food, • All otherdirectionsfrom the kitchen, • Maintain cleaning and task logs, • Upholdhigh standardsfor work areas and personal hygiene, • Perform opening, closing, and side work duties as instructed and according to proper guidelines, • Operate dishwashing equipment to ensure thorough cleaning of dishes, glassware, and silverware, • Wash pots, pans, kitchen utensils, and other equipment following proper procedures for cleanliness and sanitation, • Maintain cleanliness throughout all Back-of-House (BOH) areas, including sweeping, emptying trash, mopping, deck brushing, and squeegeeing, • Maintain cleanliness and organization in the dishwashing area, • Assistkitchen staff with food prep as directed, • Maintain cleaning and temperature logs, • Upholdhigh standardsfor work areas and personal hygiene, • Perform opening, closing, and side work duties as instructed and according to proper guidelines Front of House Associate • Dining room fully set 15 minutes prior to services, • Respond to guests with 2 minutes of requestion with 90 percent positive feedback, • Dining room fully cleaned to be rest with 45 mins after meal ends, • Rack Turnover: Load, Wash, and Unload a FULL rack of dishes on pace of 3 mins per rack, • Sink Washing: Hand washing items with proper 3 compartment sink protocols,maintaininga wash rate of 45 seconds per item, • Sanitation Compliance:, • Spotless Rate-Maintaininga spotless rate of 95 percent of the time on all dishes washed the first time., • Cleaning-Complete all cleaning logspertaining torole, to acceptable standards once a shift., • Soap Usage-Using correctsoaps, andcleaning chemicals 100 percent of the time., • Storage-Put away 100 percent dishes cleaned on shift, • Validated knowledge of basic principles of food preparation, various cooking methods, and food safety regulations, • Demonstrated basic math and counting skills, • Ability to follow directions and a willingness to ask clarifying questions, • Ability to communicate in written and spoken English, • Interest in learning and expanding skill set, • Compliance with dress code requirements, • High volume experience in any restaurant, fast-casual, or cafeteria setting, • Ability to work independently and efficiently in a fast-paced environment, • Mustpossessorhave the ability toobtain a valid CA food handler permit, • Willingness to work flexible hours, including evenings, weekends, holidays, • Employment subject to satisfactory background check, • Capable of significant walking over uneven terrain, • Ability to work in a standing position for extended periods (up to 8 hours), • Frequentlylift upto 50 pounds and occasionally team lift/move 50 pounds, • Manage physical activities such as standing, bending, stooping, stretching, daily exposure to the sun and heat, and varying environmental conditions, • Ability to safely work with sensitive materials and/or chemicals LightHouse is an equal opportunity employer. LightHouse policy and the law prohibit discrimination and harassment based on an individual’s race, ancestry, religion or religious creed (including religious dress and grooming practices), color, age (40 and over), sex, gender, sexual orientation, gender identity or expression, genetic information, national origin (including language use restrictions), marital status, medical condition (including cancer and genetic characteristics), physical or mental disability (including HIV and AIDS), military or veteran status, pregnancy, childbirth, breastfeeding and related medical conditions, denial of Family and Medical Care leave, height and weight, or any other classification protected by federal, state, or local laws, regulations, or ordinances. Our policy and the law prohibit co-workers, third parties, supervisors, and managers from engaging in such conduct. We strive to maintain a scent-free environment and a drug-free workplace. Employees are expected to behave in accordance with these objectives.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Employee discounts, • Paid time off Responsibilities include planning and directing food preparation and culinary activities, including compliance with nutrition and sanitation regulations and safety standards. You will estimate food requirements and food/labor costs while maintaining the restaurants revenue, profitability, and quality goals. You will ensure efficient restaurant operation and maintain high production, productivity, quality, and customer-service standards. The executive chef is expected to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and that guests have pleasant dining experiences. Benefits • 401(K) with company match, • Health Insurance with company contribution, • Dental Insurance, • Vision Insurance, • Paid Vacation, • Paid Sick Leave, • 1 Manager Meal each day, • Respect: Each employee and manager should show respect to one another. With mutual respect throughout the company, every member of the team feels comfortable and as if they belong to the JFAT family., • Teamwork: We want all members of our team to work together to provide the best experience for our guests and to always exceed their expectations., • Promote, work, and act in a manner consistent with JFATs mission: We create experiences youll always remember by challenging one another to be great!, • Coordinate daily back of house restaurant operations., • Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate., • Plan, organize, supervise, and direct kitchen shifts, food preparation, and culinary activities., • Inspect supplies, equipment, and work areas to ensure conformance to established standards., • Monitor sanitation practices to ensure employees follow standards and regulations., • Schedule personnel for anticipated business activity to ensure that positions are adequately staffed and that labor cost objectives are met., • Check the quality of raw or cooked food products to ensure standards are met., • Ensure that products are ordered according to predetermined product specifications and received in correct unit count and condition., • Fill in for employees where needed to ensure guest service standards and efficient operations., • Estimate future needs for goods, kitchen utensils, and cleaning products., • Supervise or coordinate activities of cooks and other workers engaged in food preparation., • Train employees in proper culinary practices., • Appraise kitchen staff performance and provide feedback to improve productivity., • Determine how food should be presented and create decorative food displays., • Meet with sales representatives to negotiate prices or order supplies., • Prepare required paperwork, including forms, reports, and schedules in an organized and timely manner., • Control food costs and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures., • Coordinate planning, budgeting, or purchasing for all food operations., • Maintain a positive and professional approach with coworkers and guests., • Work with the General Manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for new menu items., • Deliver a Culture of Hospitality through superior service to maximize guest satisfaction., • Oversee and ensure that restaurant personnel policies are followed and administer prompt, fair, and consistent corrective actions for violations or company policies, rules, and procedures., • Promote the brand in the community through word-of-mouth and restaurant events., • Implement policies and protocols that will maintain future restaurant operations., • Ability to think outside the box, • Strong self-motivation, • Appreciation and enjoyment of a team environment, • Attention to detail, • Manager food safe/ServSafe certification required, • Ability to stand and walk for prolonged periods, • Ability to communicate verbally to exchange information, • Ability to bend, stoop, and reach frequently, • Ability to use wrists, hands, and fingers to manipulate objects, • Ability to regularly lift, carry, and place objects weighing up to 50 pounds, • Ability to work in a loud, hot, and damp environment

Job Description Blue Lake Casino & Hotel POSITION DESCRIPTION MANAGEMENT RETAINS THE RIGHT TO CHANGE JOB DESCRIPTION AS DEEMED NECESSARY Job Title: Kitchen Night Person Department: F&B - Kitchen Reports To: Executive Chef FLSA Status: Non-Exempt Prepared By: Employment Manager Revised Date: October 31, 2018 Approved By: General Manager Approved Date: May 13, 2013 JOB SUMMARY Maintains kitchen work areas and restaurant equipment and utensils in a clean and orderly condition and keeps food production area in a clean, orderly, and sanitized condition by performing the following duties. ESSENTIAL DUTIES AND RESPONSIBILITIES • Washes pots, pans, dishware, flatware, glassware, and trays., • Sweeps and mops kitchen floors., • Washes worktables, walls, and refrigerators., • Segregates and removes trash and garbage and places it in designated containers., • Mop all food production floors., • Clean all mats., • Clean all floor drains, sinks, countertops and cooking equipment., • Maintains and cleans the sinks’ “big dippers”., • Washes hood filters and grease catches., • Keeps work area clean and free of clutter., • Maintains Casino cleanliness as delegated by supervisor., • Maintains cleanliness of kitchen equipment., • Fills dishwashing equipment with cleaning detergents and reports any needed maintenance or repairs to supervisor., • Must wear black non-slip shoes or temporary non-slip shoe covers., • Conducts advanced cleaning and sanitation procedures while using safe chemical handling practices., • Performs deep cleaning of equipment, which includes moving heavy equipment, and additional special cleaning projects., • Creates an atmosphere of FUN for all casino guests., • Encourages mutual respect, dignity and integrity with all Team Members, by setting positive examples at all times., • To provide a safe work environment for Team Members, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution., • To maintain a professional departmental, company and community reputation., • To enforce performance standards, policies and procedures as they relate to the department. This job has no supervisory responsibilities. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Some janitorial experience preferred. EDUCATION and/or EXPERIENCE High school diploma or GED equivalent and preferably up to one year related experience or training. LANGUAGE SKILLS Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences. MATHEMATICAL SKILLS Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. CERTIFICATES, LICENSES, REGISTRATIONS While employed, you must maintain a valid and active Blue Lake Tribal Gaming Commission License. OTHER QUALIFICATIONS Familiar with sanitation standards for restaurants. Must be able to work without supervision. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member is regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The Team Member is frequently required to talk or hear. The Team Member is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The Team Member must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member is regularly exposed to wet and/or humid conditions and moving mechanical parts. The Team Member is occasionally exposed to cigarette smoke, wet and/or humid conditions, toxic or caustic chemicals, extreme cold, extreme heat and to hazards of wet floors. The noise level in the work environment is usually loud.

Job DescriptionBenefits: • 401(k) matching, • Company parties, • Dental insurance, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: • Part-Time Availability: one-two weekdays, with occasional weekends, • Culinary training or certification is a must., • Strong commitment to providing superior customer service., • Patience and the ability to build trust with clients., • Adaptability to changes within the work environment., • Excellent time management skills., • Respectful and professional communication skills., • Knowledge of sustainability practices and willingness to follow them., • 10 hours per week to start and build up from there., • 5 years' experience as a professional chef (3-4 years DOE)., • Good at learning new software applications (like Parsley software).Responsibilities, • Create menus for clients on a weekly basis, • Shop at local markets for supplies, • Prepare a week's worth of meals in the client's kitchen, • Leave the kitchen spotless before heading to your next client, • Consistent communication with the company and clients, • Complete daily job report

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

Under the supervision of the Director of Dining Services or Executive Chef, a Line Cook, prepares and cooks meals, and/or specialty items for residents and employees of Front Porch residential facilities by performing the following duties:.

Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens.

Job Description As an Assistant Restaurant Manager, you will be a vital part of our team, utilizing your core skills in staff training, management, and food service to oversee daily operations and ensure exceptional customer experiences. With premium skills in inventory control, fine dining experience, and restaurant management, you will contribute to maintaining high standards and optimizing efficiency. Your relevant skills in catering, barista experience, and casual dining will further enhance our offerings and elevate our service quality. Join us in this dynamic role where you will lead by example, drive excellence, and help us achieve our goals in the hospitality industry. Responsibilities: · Handles employee questions and concerns · Oversee events for the restaurant/hotel · Primary sales efforts are in Banquet Food and Beverage and includes menu planning, agenda setting and hotel meeting services. Duties also include contract review and facilitating communication before, during and post event with pertinent hotel staff to ensure a high level of service · Monitors employees to ensure performance expectations are met · Provides feedback to employees based on observation of service behaviors · Assists in supervising daily shift operations · Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager · Ensures all employees have proper supplies, equipment and uniforms · Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels · Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws · Performs all duties of restaurant employees and related departments as necessary · Opens and closes restaurant shifts · Providing Exceptional Customer Service · Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met · Handles guest problems and complaints · Strives to improve service performance · Coaches and counsels employees regarding performance on an on-going basis and enforcing LQA standards (Leading Quality of Assurance) · Assists servers and hosts on the floor during meal periods and high demand time. Qualifications: · Must have a minimum of 4 years experience as an Assistant Manager or Manager working in a fine dining restaurant environment that has catered events and banquets. · Must have restaurant management experience in a hotel or resort environment. · Combination of hotel restaurant management and fine dining restaurant considered. · 5-Star hotel experience a big plus. · Must know MICROS and OpenTable · Must have ServSafe certification · Must have TIPS certification · Physical Requirements: Pushing/Pulling: Average weight 30lbs constantly. Lifting/Carrying: Average weight 30lbs constantly Compensation: · $70,000-$80,000 annual salary Benefits: · Medical · Dental · Vision Company DescriptionOn Target Staffing Corporate Recruiting is a division of On Target Staffing, LLC. With 50 offices across the United States we are able to provide services to companies and individuals both local and national. We know that one size does not fit all. That’s why we take an individualized approach— offering customized recruiting solutions tailored to your unique needs. Our approach is to clearly understand your business goals, identify the best position for you, and enhance your opportunities. We look forward to working with you!On Target Staffing Corporate Recruiting is a division of On Target Staffing, LLC. With 50 offices across the United States we are able to provide services to companies and individuals both local and national. We know that one size does not fit all. That’s why we take an individualized approach— offering customized recruiting solutions tailored to your unique needs. Our approach is to clearly understand your business goals, identify the best position for you, and enhance your opportunities. We look forward to working with you!

Job Description Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). Employee Benefits • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons, • MORE employee discounts on lodging, food, gear, and mountain shuttles, • 401(k) Retirement Plan, • Employee Assistance Program, • Excellent training and professional development, • Referral Program To Learn More, please review the Benefits Eligibility Summary Job Summary: Service is the foundation of everything we stand for at Vail Resorts and our Food and Beverage team is no exception to creating this experience of a lifetime. Restaurant Team Leaders are an integral part of restaurant operations responsible for leading the floor service, assisting management with operational needs, promoting teamwork amongst staff and maintaining service quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: • Starting Wage: $23.00/hr - $24.73/hr, • Employment Type: Winter Seasonal 2025/2026, • Shift Type: Full Time hours available, • Housing Availability: No Job Responsibilities: • Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service., • Answers phones and radio working directly with other personnel to maintain the dining areas, including set up and busing of tables as needed, • Work on the floor or in the kitchen, wherever needed, to ensure smooth operation, • Act as supervisor in the absence of a chef, including managing payroll and attendance, • Assists in the ongoing training of staff and provides any necessary feedback, • Enforce and comply with all applicable regulations pertaining to health and safety requirements of the restaurant, employees, and guests, • Ensure cleanliness and operation of restaurant and equipment through inspection and adherence to preventative maintenance programs, • Other duties as assigned Job Requirements: • High School Diploma or GED equivalent required, • Previous restaurant, supervisory or guest service experience required, • Ability to stand and walk continuously for up to 8 hours, • Ability to lift and carry up to 50lbs., • Ability to work well with others in a fast-paced environment under pressure, • Must be able to communicate fluently in English. The expected pay range is $23.00/hr - $24.73/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 509491 Reference Date: 07/17/2025 Job Code Function: F&B Support

About CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. The Role The Sr Culinary Operations Manager will partner directly with the Market Director and Operations Manager, playing a key role in growing the business and holding the team accountable. The position is responsible for providing operational oversight and strong leadership to a growing team of associates and supervisors. This individual will have their hands in multiple aspects of the facility, managing the optimization and execution of the Marketplace and Kitchen operations. Success for this role is to become a partner, an ally, to our chef community making sure they have everything they need to execute an optimal menu strategy and execution. Partnering with the Chef Success team, this role will collaborate with recipe consistency development, being responsible for food safety and quality assurance across the whole food production process. Responsibilities • Deliver strategic operational leadership across all aspects of Kitchen operations, with a hands-on approach, • Manage, coach, and motivate a team of associates and supervisors, providing them with the necessary equipment, training, and quality direction, • Lead growth and development of direct team including performance management and professional development, • Maintain weekly and monthly financial reporting (forecasting, labor, food cost, and revenue), • Maintain a work environment that guarantees and promotes food team safety, ensuring compliance with Food Safety and Sustainability policies at all times, • Collaborate with Chef's onboarding and implementation of new menu items, as well as ensuring recipe accuracy during food productionQualifications, • 4+ years of leadership experience in Food Manufacturing and/or High Volume Commercial Kitchen, • Outstanding communication and organizational skills. Being able to speak conversational Spanish is a must, • Availability to work during weekends, holidays and onsite., • In-depth knowledge of kitchen health and safety regulations, • FoodServe Manager License, • Proficiency with Google apps (Gmail, drive, spreadsheets, etc.), • Experience working with and sourcing local, sustainable organic ingredients, • Ability to lead a team in a fast-paced environment with a high level of ambiguity and changeBenefits, • Health Insurance coverage, • PTO policy and paid sick days, • We grow, you grow: Stock Options Plan granted on Day 1., • Eligible for bi-annual performance bonus, • Family leave fully paid, • Compassionate Leave: 3-5 days each time the need arises, • A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly, • ? Wellness perks: access to a nutritional coach and fitness subsidies to build a healthy lifestyle, • ? Personalized Spanish coach, • Awesome opportunity to join a company that is looking to change how we eat and how chefs work! ???5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical #ENG1P Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data. Pay Range for this position $105,000—$115,000 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you.Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data)stay safe while applying to CookUnity.We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief“proof of humanity” to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page:careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our officialLinkedIn Company Page.

Job DescriptionSalary: $18 - $20 Hourly DOE Tailor Shop is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than PERFECTION! Is that you? If so, join our family!! Are you an experienced, talented Line Cook with a passion for culinary adventures? Line Cook duties and responsibilities • Set up and stock stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags., • Processes prepared foods for service using ovens, gas stoves, griddles, and broilers, • Assure that each item is cooked to the Chef and guests specifications, • Garnish each dish properly, • Answer, report and follow executive or sous chefs instructions, • Maintains a clean and sanitary work station area including tables, shelves, broilers, saut burners, ovens, flat-top griddles and refrigeration equipment both during and after service, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Assumes responsibility for the quality, food safety/sanitation and timeliness of products served, • Maintain a positive and professional approach with coworkers and customers, • Perform other related duties as assigned by the management staff Line Cook requirements and qualifications • Previous experience working as a Line Cook for 1 year(s) in high pace and volume outlets, • In-depth knowledge of various cooking methods, ingredients, equipment and procedures, • Familiar with industrys best practices, • Accuracy and speed in executing assigned tasks, • Attention to detail, • Team Player

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: Abbott Menlo Park - 3885 Bohannon Drive, Menlo Park, CA 94025. Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. More details upon interview., • Fixed Pay Rate:$23.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1465608. The advertised program is an AI 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! What makes Epicurean click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the Epicurean difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Both 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. Epicurean maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionBefore applying to this job opening, please review the Company's Applicant Privacy Policy located at: This Applicant Privacy Policy governs the Company's collection, use, and sharing of personal information you provide during the application process. Grille Busser – Maderas Golf Club Non-exempt Job Summary: A busser supports the dining experience by clearing and resetting tables, assisting servers, and ensuring a clean and organized dining area for guests and responsible for delivering food orders from the kitchen to guests' tables quickly and accurately, ensuring dishes are presented according to restaurant standards. Essential Functions: • Assure that all material used by the server is clean and ready for daily operation., • Organize the plates in the window and match each one with each ticket to run the food out to the tables., • Set tables in accordance with Maderas Golf Club standards., • Ensure that each menu item is prepared in the exact detail outlined on each ticket., • Correct the menu item with the chef before delivering the menu item if it does not meet the exact specification on the ticket., • Fill and re-fills water glasses and removes any place settings not being used., • Clear dishes located in front of guest upon completion of course., • Clear and reset tables when guests leave, to include but not limited to: changes tablecloth, brushes chair, places chairs at table, replaces silverware and glassware, and replaces napkins., • Keep workstations well stocked of items and ingredients., • Clean workstations, take out trash, and vacuum the dining room., • Incorporate safe work practices in job performance., • Maintain satisfactory attendance. Minimum Qualifications: • Previous experience in a restaurant or hospitality setting., • Ability to lift up to 30 pounds., • Excellent communication skills and ability to work in a fast-paced environment., • Strong attention to detail and the ability to multitask effectively., • Ability to work well as part of a team., • Friendly and positive attitude with a focus on guest satisfaction, • Frequently stands, walks, sits; uses hands; frequently reaches with hands and arms; frequently talks and hears., • Occasionally climbs or balances; occasionally stoops, kneels, crouches, squats or crawls; occasionally lifts up to 30 pounds., • May be required to work in excessive heat and cold in association with the kitchen environment., • Noise level is moderate. Employee Benefits Include: • Medical, Dental, & Vision Insurance, • Employer Paid Life Insurance, • Employer Paid AD&D, • 401k (with Employer match), • Generous Vacation Package, • Inter-Company Transfers and Promotion Opportunities, • Tenure recognition and awards, • Vehicle Purchase Discount Program, • Vehicle Service Discount Program, • Golf Benefits at Maderas Golf Club (subject to qualification) If you receive an offer of employment, it will be a conditional offer contingent on the successful completion of a pre-employment drug screen and background check. Sunroad is committed to providing reasonable accommodations to qualified individuals with disabilities to ensure equal employment opportunities and access to all programs, services, and activities. If you require accommodations to participate in the application process or to perform the essential functions of the job, please contact the HR Department to discuss your needs confidentially. We will work with you to identify appropriate accommodations based on your specific circumstances and in compliance with applicable laws. We are an Equal Opportunity Employer (M/F/D/V) and maintain a drug-free workplace. If you receive an offer of employment, it will be a conditional offer contingent on the successful completion of a pre-employment drug screen and background check. Sunroad is an Equal Employment opportunity and Affirmative Action Employer. We are committed to providing equal opportunity in all of our employment practices, including selection, race (including traits historically associated with race such as hair texture and protective hairstyles such as braids, locks, and twists); religion; religious creed; religious dress/grooming; color; age (40 and over); sex; sexual orientation; gender; gender identity (meaning a person’s identification as male, female, a gender different from the person’s sex at birth, or transgender); gender expression (including a person’s gender-related appearance or behavior, whether or not stereotypically associated with the person’s sex at birth); national origin; ancestry; citizenship status; uniform service member status; military or veteran status; marital status; pregnancy; childbirth; medical conditions related to pregnancy, childbirth, or breast feeding; medical condition (including cancer related or HIV/AIDS related); handicap; physical disability; mental disability; genetic characteristics; genetic information; or any other protected status in accordance with the requirements of all federal, state and local laws. Our Equal Employment Opportunity Policy applies equally to interns and volunteers. Company DescriptionFounded in 1977, Sunroad Enterprises is a diversified holding company based in San Diego. Sunroad consists of three distinct divisions: Automotive, Real Estate and Maderas Golf. With successful ventures across multiple countries, we bring a strategic focus to seeing developments come to life. Sunroad Enterprises is one of the largest minority-owned businesses in San Diego and has earned numerous quality commendations from local, regional, and national organizations. Please visit our website to learn more about our endeavors and career opportunities: in 1977, Sunroad Enterprises is a diversified holding company based in San Diego. Sunroad consists of three distinct divisions: Automotive, Real Estate and Maderas Golf. With successful ventures across multiple countries, we bring a strategic focus to seeing developments come to life. Sunroad Enterprises is one of the largest minority-owned businesses in San Diego and has earned numerous quality commendations from local, regional, and national organizations. Please visit our website to learn more about our endeavors and career opportunities:

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: Snowflake - 125 Constitution Drive, Menlo Park, CA 94025. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, hours may vary. More details upon interview., • Requirement: Previous prep cooking experience in a corporate dining setting required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1455800. 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: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. [[filter4]]

Job DescriptionSalary: $23.00 - $25.00 DOE OVERALL We are seeking candidates who have a passion for craft beverages, awesome food, hospitality and the desire to be a part of a team. Reporting to the Executive Chef this critical position will produce hot and cold foods prepared to the highest standards set by the executive chef and sous chef. You are responsible for supporting and ensuring the standards, protocols and processes established by the Executive Chef are in compliance. This position is located at our Carmel Bistro and is an hourly full time position. EVERYDAY ESSENTIAL TASKS • Assisting with stocking and setting up the kitchen stations, • Plating prepared foods based on executive chefs guidance, • Working with servers to ensure that orders are completed according to request and on time, • Prepare all necessary menu items, including soups, sauces and salads, as directed by the chefs, • Discuss daily events and production schedule with the chefs, • Make suggestions to improve the quality of food production and presentation, • Ensure consistent product, portions, cuts, and amounts, • Carefully follow the recipes and portion control guidelines provided, • Add garnishes to completed plates of food, • Time the cooking of food to ensure that the entrees from each order are completed at the same time, • Assist in maintaining a clean and orderly work environment, • Clean cooking surfaces and equipment, • Check the quality of food produced at the station, ensuring consistency everything in place, • Arrange cooked food on the plates, ensuring an attractive presentation, • Contribute a list of needed items to the daily food order, with the approval of the chef, • Rotate food in coolers, dry storage and work station to ensure freshness and reduce waste, • Help train new employees in their responsibilities and organization of the kitchen., • Set up the work station, • Help all other cooks and on all other lines as needed, contributing to an environment of teamwork, • Comply with all Company safety and health policies and procedures SKILLS & EXPERIENCE • High school diploma or equivalent required., • Graduate of accredited culinary program or apprenticeship desirable, • At least 2 years culinary experience at a restaurant, resort or hotel property, • Hot and cold food preparation and sanitation skills., • Good knife skills, • Valid Safe Food Handling certification (ServSafe) PHYSICAL & MENTAL REQUIREMENTS • Able to stand, walk, and be on your feet for prolonged periods, • Able to maneuver on uneven ground, • Able to read and follow written English instructions, • Able to regularly twist, turn, kneel, climb, stoop, bend, and occasionally crawl, • Lift and carry supplies and equipment weighing up to 50+ pounds using appropriate techniques and tools, • Able to safely navigate crowded spaces, • Operate food preparation appliances and machinery, • Able to tolerate exposure to extreme changes in temperature, • Able perform daily repetitive hand movements as it pertains to food preparation, • Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/or assistance, • Able to move 165-pounds, using appropriate techniques and tools, • Able to work in a factory/production environment which may be loud, slick, humid, cold, and hot, • Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors, • Able to comply with and enforce all health, safety, and personal hygiene policies and standards. PERKS • Medical, Dental, and Vision Insurance (FT employees), • 401K with employer match, • Paid holidays and sick leave, • Complimentary beer., • Discounts on food and beverage at our Carmel and Monterey locations. ABOUT ALVARADO STREET BREWERY Alvarado Street Brewery was founded by father-son duo John and J.C. Hill in March of 2014. What started as a neighborhood brewery restaurant in Downtown Monterey has evolved into three locations dedicated to serving Monterey countys locals and visitors alike. Our production brewery & tasting room opened in the Spreckels Junction area of Salinas in 2016. In early 2018 we opened our R&D pilot brewery and bistro in Carmel-by-the-Sea, known as the Stro. Our newest addition to the ASB family is Alvarado Street Brewery & Tap Room located in Oldtown Salinas which opened the fall of 2022. We are committed first and foremost to the community we serve. Beer is a common thread that brings people together of all backgrounds and walks of life, and we welcome everyone through our doors. As an employer, we strive to ensure an equitable working environment thats centered on inclusion and diversity. As a community partner, we engage with local nonprofits and environmentally focused organizations to be a great steward of the beautiful area we call home. EQUAL OPPORTUNITY EMPLOYER Alvarado Street Brewery & Bistro provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex, creed, gender, religion, marital status, age, national origin or ancestry, physical or mental disability, medical condition including genetic characteristics, sexual orientation, citizenship, pregnancy, childbirth and related conditions, military or veteran status, gender identity, gender expression, gender transitioning/transitioned, or any other consideration made unlawful by federal, state or local laws.

Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. Communicates

Under the general supervision of the Executive Chef, the Sous Chef is responsible for the development and implementation of upscale, culturally diverse menus and recipes.

Demonstrated ability as a managing Executive Sous Chef leading a culinary production team for a high-volume food service establishment specializing in Vegan/Vegetarian/ Healthy cuisine. This Sous Chef (Food Services Supervisor 1) position, assigned to UCLA Geffen Academy kitchen, is responsible for

Job DescriptionThe FOH Restaurant Manager is tasked with ensuring that the restaurant runs smoothly. This can involve many different tasks, including hiring and training staff, managing schedules, inventory control, and ensuring compliance with all food health and safety requirements. The role of the FOH Restaurant Manager is to always ensure guest satisfaction. FOH Restaurant Managers play an integral role in supporting the broader restaurant staff. They will also oversee responding to customer complaints and resolving them. This position is non-exempt and reports directly to the Director of Operations and Executive Chef/Partner: The FOH Restaurant Manger duties include, but are not limited to: Screening, interviewing, hiring, and training restaurant staff. Managing restaurant staff's work schedules. Compliance with food health and safety regulations. Checking in on dining customers to enquire about food quality and service. Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked. Placing orders for restaurant goods and supplies. Monitoring the restaurants cash flow. Reviewing customer surveys to develop and implement ways to improve customer service. Resolving customer complaints in a professional manner. FOH Restaurant Manager Requirements: High school diploma or GED. Proven experience working as a supervisor in the hospitality industry. The ability to work in a fast-paced environment. The ability to stand for extended periods. The ability to lift 50lbs or more. Strong management skills. Excellent organizational skills. Effective communication skills. Exceptional customer service skills PREVIOUS EXPERIENCE A minimum of 6 months experience as a FOH Manager in a hospitality or retail environment. Previous restaurant experience preferred.

Job Description Chef City Equipment in San Diego, CA is looking for customer service representatives to join our team. We are located on 9150 Clairemont Mesa Blvd in Kearny Mesa. Our ideal candidate is self-driven, motivated, and reliable. Responsibilities • Greet customers and direct them to items they may be looking for, • Answer any questions the customers may have, • Answer incoming calls and assist customers in preparing their orders, • Clean work area as needed to maintain a tidy work environment, • Email and contact customers and vendors Qualifications • Friendly attitude, • Responsible and proven ability to maintain scheduling commitments, • Ability to problem solve quickly concerns customers may have, • Good communication skills with customers, • Computer skills: Microsoft Office, Quickbooks, email Submit and apply in person at: Chef City Restaurant Equipment and Supplies 9150 Clairemont Mesa Blvd. San Diego, CA 92123

Job Description Salary: $80,000 - $85,000 Other Forms of Compensation: Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Join Wolfgang Puck Catering as a Sous Chef supporting a premier corporate client. In this role, you’ll oversee café operations where fresh, seasonal ingredients and genuine hospitality come together to create an elevated workplace dining experience. This hands-on role is ideal for a chef who thrives in a collaborative, creative environment and is passionate about innovation, quality, and consistency. Key Responsibilities * Oversee daily café operations, ensuring consistency in food quality, presentation, and service. * Manage ordering, inventory, and vendor relationships to maintain accurate par levels and control costs. * Support menu planning and seasonal recipe development aligned with client preferences and wellness initiatives. * Lead, train, and motivate culinary associates to uphold Wolfgang Puck’s standards of excellence. * Collaborate with the Executive Chef and operations team to support catering and special events. * Maintain a clean, organized, and efficient kitchen environment at all times. Preferred Qualifications * Culinary degree or equivalent professional experience. * 3+ years of experience in a high-volume or corporate dining kitchen. * Strong understanding of food safety, sanitation, and HACCP compliance. * Proven leadership skills with a hands-on, team-oriented approach. * Excellent organizational and communication abilities. * Passion for scratch cooking, seasonal ingredients, and culinary innovation. Apply to Wolfgang Puck today! Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 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: 1479897 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job DescriptionCompany Description JUSTIN is an award-winning winery and fine dining establishment in Paso Robles. It's our pleasure to share that The Restaurant at JUSTIN has once again earned a MICHELIN Star and MICHELIN Green Star - making it the only winery restaurant in the county to receive both awards for four years in a row. We are proud to be recognized for our sustainability practices, one-of-a-kind dinner experience, and world-class excellence in hospitality. Looking to join an award-winning team and expand your culinary skills and knowledge? Come join our team of culinary experts at JUSTIN! As we strive forward with ambitions to gain and retain more accolades, we are seeking a Chef de Partie (Dinner Pantry) who has a wide variety of experience from high volume to fine dining. We're seeking a passionate culinarian who thrives in a high-paced, team-oriented environment. This person must be driven, detail-oriented, and eager to grow with a company that values creativity and continuous self-development. The work schedule is Wednesday - Sunday (2:00 PM - 10:30 PM). This position is based at our JUSTIN Estate: 11680 Chimney Rock Road, Paso Robles, CA 93446. Job Description • The Chef de Partie's primary role is to oversee the preparation, cooking, and presentation of food in their respective section of the dinner kitchen operation/menu, • Participate in daily kitchen prep work and station set-up prior to service and maintaining the highest quality food preparation standards and adhering to recipes and directions., • Works with the Chefs to maintain standards and deploy new dishes per specifications, • Works with Chefs to prepare and execute any events, • Picks garnish as needed from the JUSTIN garden and communicates product needs to farmstead team, • Preparing seasonal ingredients to Chef Team’s specification and follows directions to ensure consistency and highest levels of quality, • Prepares proteins in a safe and sanitary way to ensure food safety and adherence to local food safety regulations, • Works pantry station at dinner service ensuring station is set up pre-service and maintains cleanliness throughout service, • Works with the Team Member mentality as part of a greater teamQualifications, • 2+ years fine dining culinary experience, • Exceptional attention to detail and passionate about food and wine, • Culinary degree preferred, • Serv-Safe Certified, • Demonstrated strong ability to work well under pressure, • Ability to establish direction, obtain commitment and execute appropriate logistical processes, • Comfortable dealing with guests and purveyors on a daily basis, • Must thrive in a fast paced working environment, • Have a calm and approachable demeanor Additional Information • Thriving Wellness Community: Access to top-notch medical coverage comprehensive vision and dental plans, and a 401k with match eligibility to secure your financial future and including:, • 24/7 online physician consultations, • virtual mental health resources, • life coaching, • engaging employee community groups, • cash rewards for healthy habits and fitness reimbursements, • library of on-demand fitness videos, • Career Advancement Opportunities: Unlock your potential with clear paths for career progression and internal mobility across our diverse family of brands and business units., • Focused Learning and Development: Grow as a leader with our dedicated Learning and Organizational Development department, offering extensive resources like People Manager and leadership training, webinars, and eLearning courses., • Empowering Mentorship Program: Connect with colleagues through our company-wide mentorship program to share goals, overcome challenges, and drive your career forward., • Continuous Improvement Training: Participate in training that empowers all employees to learn and implement concepts that drive significant, positive change in the workplace., • Building a Healthy Society: To date, our co-Founders Lynda and Stewart Resnick, through their foundations and The Wonderful Company, have invested more than $2.5 billion in education, health and wellness, community development, and sustainability initiatives across California’s Central Valley, Fiji, and the world. In 2025, Wonderful ranked as #1 in PEOPLE’s “100 Companies That Care” list and was named one of Fortune magazine’s 100 Best Companies to Work For. To learn more about our corporate social responsibility efforts, visit csr.wonderful.com. The Wonderful Company is an Equal Opportunity Employer that provides opportunities for advancement. We are committed to creating a diverse workforce that embodies a deep culture of acceptance, equity, and inclusion. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. #LI-ML1 EEO is the law - click here for more information

Under the direction of the Director of Dining Services, the Executive Chef, is responsible for all food production including that used for residents' dining rooms, banquet functions and other outlets. Schedules and coordinates the work of sous chefs, cooks and other kitchen employees to assure that

Job DescriptionCompany Description Napa Valley is admired the world over for a lifestyle grounded in agriculture, viticulture, cuisine and the art of hospitality. The mild climate and natural beauty of our region make it a desirable place to be all year round. Each season brings new opportunities to plant, grow and reap a harvest, whether grapes, produce or flowers. No matter the season, the bounty harvested from our vineyards, orchards and gardens is cause of celebration, preferably in the form of a meal with family, friends, and guests that will become friends. Inviting, understated, and elegant, our 36 suites and rooms offer guests an immersion in the Napa Valley lifestyle. Set amid the trees of the Meadowood estate, our accommodations are elegantly furnished for privacy, relaxation, and repose both in and out of doors. Each lodging uniquely combines the wine country’s distinctive blend of rustic and refined materials with an acute sensitivity to the nuances of comfort and the sophisticated ease of visual simplicity. Job Description Position Summary The Sous Chef will act as the direct supervisor of Forum cooks and stewards. The Sous Chef will oversee the evening kitchen operation of Forum. Communicate, teach, guide, oversee and aid in the running of a world-class food & beverage operation. Will be responsible to understand the vision the Executive Chef and Director of Food and Beverage have for Forum. Will ensure that the highest quality and consistency is maintained in the food product prepared in the outlet. Will be responsible for quality control of food, portion size, presentation and appearance of all dishes. Will be responsible to meet the goals for food and labor cost management. Must be willing to assist in other food and beverage venues when needed. Major Responsibilities & Work Activities: • Must be able to work with the Executive Chef to understand, teach and enforce all food & beverage standards, as established by the Executive Chef and the Director of Food and Beverage., • Will be responsible for the menu development, with the Executive Chef and Director of Food & Beverage, of PM restaurant, In-Room Dining and other PM menu services., • Must ensure that the kitchen is clean, organized and safe at all times., • Must ensure that all foodstuffs needed to run the restaurant venues are ordered, received, and inspected for quality, quantity, and price., • Must ensure that the weekly schedule for your restaurant venue is made and displayed in a timely manner and that the schedule supports our labor costing goals., • Must ensure that all menu additions and daily specials are in keeping with the stylistic, costing and quality standards of Meadowood., • Responsible for the orderly running of the kitchen through all meal periods, to assure excellent, prompt food service to our guests., • Maintain all standards established by the Executive Chef and the Director of Food and Beverage.Qualifications Personal Characteristics: • Able to supervise and prioritize numerous requests on a daily basis., • Detail oriented, patient, understanding and caring., • Must be a flexible, team player., • Must be committed to creating and fostering a truly world-class food & wine program., • Must have the ability to take charge, initiate actions, and solve problems., • Must be a service oriented, understanding and caring person, both in interactions with staff and guests., • Must be organized, quick and efficient., • Must be trustworthy and sensitivity in maintaining confidential information., • Must be able to set and stay focused on priorities through to completion, even when under pressure from completing demands. Experience Required • Minimum of 10 years professional cooking experience., • Minimum of 3 years of supervisory experience., • Upscale Mexican cuisine background preferred., • Previous menu development experienced preferred. Special Skills/Abilities Required: • Communication Skills (Verbal & Written), • Must be familiar with California Employment Laws, in particular, Wage & Hour Laws., • Must be able to communicate well between the Front and Back-of-the-House and work closely with Front-of-House managers, supervisors, and staff., • Must be able to actively listen and provide clear, coherent responses to coworkers and guest requests., • Must be able to communicate well in both English and Spanish., • Computer Skills Needs basic Microsoft Word and Excel skills., • Leadership skills - ability to create and maintain a workplace that encourages all team members to contribute to the team’s success., • Very good understanding of food safety procedures is a must., • Mathematical Skills - Must be able to do costing analysis and be able to correctly price special menu additions., • Reasoning Ability- Must be able to solve complex problems in a fast-paced work environment. Additional Information Physical Demands of Position: • Must be able to stand for most of an 8+-hour period., • Mus be able to lift, pull, push up to 50 lbs., • Must be able to work efficiently in a hot, noisy, fast-paced environment.

Job DescriptionSalary: Hourly DOE Full-Time Chef Position Available at The Pointe Malibu Recovery Center The Pointe Malibu Recovery Center, a luxury treatment facility for clients recovering from drug and alcohol abuse, is seeking a talented and experienced full-time Chef. Our facility is renowned for providing a holistic and nurturing environment, and we believe that exceptional cuisine is a crucial part of our clients' recovery journey. Position Overview: The Chef will be responsible for preparing a diverse range of high-quality meals that cater to various dietary preferences and restrictions, including vegan, paleo, kosher, vegetarian, pescatarian, and other healthy options. The ideal candidate will have a passion for culinary arts, a strong commitment to health and wellness, and the ability to manage kitchen budgets and work effectively with outside vendors. Key Responsibilities: • Exhibit a positive attitude and develop and prepare nutritious and delicious meals tailored to individual client needs., • Create weekly menus that incorporate a variety of dietary preferences and restrictions., • Ensure all food is prepared in a safe, sanitary, and appealing manner., • Source high-quality, fresh ingredients, prioritizing organic and locally-sourced products., • Collaborate with our clinical team to accommodate specific dietary requirements related to clients' health and recovery plans., • Maintain a clean and organized kitchen environment., • Oversee kitchen inventory and manage food purchasing within budget., • Proven experience as a Chef in a luxury setting, preferably within a wellness or treatment center., • Expertise in preparing diverse types of cuisine, including vegan, paleo, kosher, vegetarian, pescatarian, and other health-focused meals., • Strong knowledge of nutrition and dietary requirements., • Excellent organizational and time-management skills., • Ability to work collaboratively with a multidisciplinary team., • Experience in budgeting and managing kitchen expenses., • Strong relationship-building skills with external vendors., • Positive attitude and a client-focused approach., • Certification in culinary arts or a related field is preferred., • The position involves working in a residential treatment facility with exposure to cleaning chemicals and potential biohazards., • Competitive salary based on experience., • Comprehensive benefits package, including health insurance, paid time off, and opportunities for professional development and continuing education. Join us at The Pointe Malibu Recovery Center and make a meaningful impact on the lives of those on their path to recovery through the art of exceptional cuisine.

Job DescriptionSalary: $30-$35/ Hr plus tips Kitchen Manager Truckee Tavern & Grill $30-$35/hr + Health Benefits + Tips Full-Time | Downtown Truckee, CA Lead From the Line. Build Something That Lasts. At Truckee Tavern & Grill, we believe a great kitchen isnt powered by chaos its powered by intention. Our food is from-scratch, our standards are high, and our team runs on trust and pride. Were looking for a working Kitchen Manager someone who loves the heat of service, the rhythm of the line, and the satisfaction that comes from a clean system and a calm kitchen. If you take pride in doing things right, in leading by example, and in creating consistency that your team can count on, this is your kind of place. What Ill Do as Kitchen Manager • Ill cook on the line grill or saut leading shoulder-to-shoulder with the crew., • Ill run pre-shift lineups that set a clear tone and get everyone rowing in the same direction., • Ill keep prep tight and organized so every shift starts confident and ends clean., • Ill receive orders, check quality, and put everything away right labeled, rotated, and ready., • Ill keep food and labor costs on target by paying attention to the details that matter., • Ill protect the standard: recipes followed, plates consistent, tickets on time., • Ill uphold health and safety standards every day from temperature logs to team training. When Im doing this job well, the kitchen feels steady prep is dialed, the walk-in is clean, tickets move fast, and the team trusts the system. The food is consistent, the bars happy, the guests are impressed, and the crew finishes the night proud of what we did together. Who I Am • Ive spent at least 3 years leading in a from-scratch kitchen Sous Chef, Lead Line, or Kitchen Manager., • Im a strong cook who still loves being on the line., • Im organized, disciplined, and composed when things heat up., • I lead with respect, communicate with clarity, and never ask of others what I wont do myself., • $30-$35/hour DOE, • Full health benefits, • Shift meals and staff perks, • A leadership role where consistency, respect, and growth actually matter If youre the kind of leader who takes pride in tight systems, calm service, and food that hits the mark every time wed love to meet you. Send a quick note or rsum sharing a bit about your background and why this feels like the right fit. Lets build something excellent together one plate, one shift, one service at a time.

Job DescriptionCompany Description Set on 22 acres in Calistoga, Solage, Auberge Collection blends small-town charm with effortless sophistication. This vibrant, design-forward retreat offers a fresh take on wine country luxury with spacious accommodations, thoughtful details, and a distinctly laid-back spirit. The resort features 100 renovated, free-standing studios and suites with private patios, complimentary cruiser bikes, and easy access to downtown. At its heart is Spa Solage, a 20,000-square-foot wellness destination known for its geothermal pools, signature mud therapies, and daily fitness classes. Guests can indulge in vibrant, seasonal cuisine at Solbar or enjoy Latin-inspired fare and craft cocktails poolside at the lively Picobar—each experience a celebration of the region’s flavors and spirit. For more information: auberge.com/solage Follow Solage on Facebook and Instagram @SolageAuberge Job Description Embark on a culinary adventure where your creative flair and passion will elevate an entire experience for our guests. This role will help lead our culinary team and curate exquisite menus, all while bringing a special touch to each interaction- leaving a lasting impression on our guests and team members. • Collaborate with the executive chef to create and develop banquet menus based on client preferences, dietary restrictions, and event themes., • Oversee the preparation, cooking, and presentation of food for banquet events, ensuring high quality, taste, and adherence to established standards., • Manage the day-to-day operations of the banquet kitchen, including staff scheduling, ordering supplies, and maintaining a clean and organized workspace., • Supervise and train kitchen staff, ensuring they adhere to food safety standards, follow recipes accurately, and maintain efficient workflow during events., • Work closely with the banquet manager and other relevant staff to coordinate the timing of food service to align with the overall event schedule., • Conduct regular inspections of food preparation areas to ensure compliance with health and safety regulations and maintain high food quality standards., • Culinary Certificate or Degree Preferred, • Minimum of two years experience in a Banquet Sous Chef 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 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 Solage Management Inc is an Equal Opportunity Employer, M/F/D/V. Solage Management Inc 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, Solage Management Inc 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 DescriptionSalary: Salary DOE Deepest Cut the curators of fun, entertainment, day and night life where diversity is celebrated are excited to announce they are expanding in Palm Springs. Reforma is the newest innovation from the owners of Chill Bar! Sous Chefresponsibilities include: • Planning and directing food preparation and culinary activities, • Modifying menus or create new ones that meet quality standards, • Estimating food requirements and food/labor costs Job brief We are looking for a creative and proficient in all aspects of food preparation, Sous Chef. Responsibilities • Help plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staffs activities, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the final touch, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Keep time and payroll records, • Proven working experience as a Sous Chef, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Working knowledge of various computer software programs (MS Office,restaurant managementsoftware, POS)

Job Description We are looking for a Part-Time Private Chef to cook for 4 adults in Malibu. The family is looking for someone to come 2-3 days (flexible on which days). You will predominately be responsible for lunch and dinner, but occasionally breakfast as well. The clients prefer clean, healthy modern American and Asian cuisines. They'd also like variety. The family is private, quiet, and formal(ish). Salary: DOE

Job Description About Us: Proudly serving our San Francisco Bay Area communities since 1986, Mollie Stone’s Markets is a local, family-owned grocery store chain. With over 38 years of exemplary performance, Mollie Stone’s Markets continues to make a difference in people’s lives through food. We succeed in the industry by ensuring we deliver a large variety of exciting and quality products in an attractive and positive environment. Our roots remain in healthy, natural and specialty foods. Mollie Stone’s Buyers work closely with local producers around the greater Bay Area to bring high quality products to every aisle. Our goal is to surprise and delight our customers. We pride ourselves on being an employer of choice, and we are proud to offer competitive wages, paid time off, physical and mental health benefits, 401(k) or pension plan, as well as career training programs through our professional partnerships. As a local, family owned and operated business, we are grateful to our customers as they support our vision, which allows us to care for our employees by making a difference in their lives. About the Role: Mollie Stone’s Markets is looking for a Full Time Assistant Deli Manager at our San Francisco - Greenbrae location. The perfect candidate will be customer service driven and be flexible working various tasks from day to day. Essential Functions: • Assist and support the Deli manager with all departmental functions., • Assist in the interviewing, training, development. Establish and maintain a positive work environment., • Follow department procedures to maintain supplies., • Know product availability, preparation, storage and nutritional aspects., • Ensure Chef/Cook are following up to date and accurate recipes., • Manage inventory and pricing, including signage, to achieve required margin and labor targets. Oversee sampling of department products to the customers., • Supervise and maintain special order system., • Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices., • Operate and sanitize all equipment in a safe and proper manner., • Ability to give excellent and consistent customer service. Minimum Qualifications: • Previous kitchen, culinary, deli, restaurant, kitchen management, cooking or customer service experience., • Good communicator and motivator; able to work well with others and convey enthusiasm., • Must be self-motivated and solution-oriented., • Can train and inspire a diverse group of Team Members to excellence in all aspects of the department., • Excellent verbal and written communication skills., • Knowledge of and appreciation for natural foods., • Available for flexible scheduling to meet the needs of the department including morning, evenings, and weekends., • Local candidates only. Physical Requirements: • Must be able to regularly lift at least 50 lbs., • Standing: Up to 8 hours per day., • Walking: Up to 8 hours per day., • Reaching: Up to 4 hours per day. About the Benefits: • This is a union position with competitive pay., • Comprehensive Medical Insurance, • Dental and Vision Insurance, • Life Insurance, • Employee Assistance Program, • Pension Program, • Commuter Benefits, • Entertainment Discounts, • 20% Employee Discount on Mollie Stone’s Purchases $22.35 - $24.25/hour depending on industry experience. Why should you apply? • You want to enjoy what you do., • You know what it takes to provide outstanding customer service., • You would like to join a local, family owned company who values you., • You get to enjoy and rely on great benefits and perks for you and your family., • You’ll have opportunity to learn, grow and advance in your career. Please note this job description is not designed to cover or contain comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time. Mollie Stone’s Markets is an Equal Opportunity Employer. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Powered by JazzHR H4Upzadwy9

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Host/Hostess Responsible for initial guest interaction at the door and welcoming guests & visitors to the restaurant and setting the tone for their experience. The Hostesses are expected to embody the hospitality and charm and professionalism of our organization. Duties include greeting & seating guests, answering phones, directing guests to bar, lounge or restrooms and maintaining the flow of service throughout the dining room. Must be pleasant, conscientious and professional with excellent hospitality instincts and drive to provide customer service. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. GENERAL EXPECTATIONS: • Act with integrity, honesty and knowledge that promote the culture, values of Bourbon Steak., • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times, • Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence., • Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change., • Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative., • Understand completely all programs, procedures, standards, specifications, guidelines and training programs., • Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies., • Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. REQUIRED QUALIFICATIONS: • 1-2 years of fine dining bar experience. Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures and functions., • Cleanliness, organization and the ability to work well in a team situation are crucial to this position., • Food and wine knowledge a plus., • High school or equivalent education required., • Applicants must possess a strong dedication toward learning and motivation to progress in a fine dining environment., • Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems such as Open Table., • Pleasant phone demeanor., • Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools., • Responsive to constructive feedback from Chef, Managers or Captains. Pay rate - $29.72/hr + tips Starting rate LOCATION and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job Description Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). Employee Benefits • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons, • MORE employee discounts on lodging, food, gear, and mountain shuttles, • 401(k) Retirement Plan, • Employee Assistance Program, • Excellent training and professional development, • Referral Program To Learn More, please review the Benefits Eligibility Summary Job Summary: The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training, and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations. Job Specifications: • Starting Wage: $25.00/hr - $28.00/hr, • Employment Type: Winter Seasonal 2025/2026, • Outlets: Lodge At Big Springs, Zephyr Lodge, Summit Smokehouse, • Shift Type: Full Time hours available, • Minimum Age: At least 18 years of age, • Housing Availability: No Job Responsibilities: • Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs., • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • 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., • Oversees kitchen personnel; coordinates their assignments to ensure economical & timely food production., • Executes menus in conjunction with the Hospitality F&B Executive Chef; trains team on corresponding recipes and oversees the preparation of those recipes., • Accurately schedules staff to business level based on forecast and labor cost objectives., • Order and maintain inventory control of Restaurant kitchen products., • Conducts necessary self-audits as needed and in a timely manner. Job Requirements: • Minimum 3 years of restaurant experience with at least 1 year at a managerial/supervisory level., • High school diploma or equivalent., • Must have excellent MS office suite, leadership, problem-solving and multi-tasking skills., • Ability to lift and carry 40+ lbs., • ServSafe Certification (or ability to acquire)., • Bachelor’s degree or equivalent. The expected pay range is $25.00/hr - $28.00/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 511062 Reference Date: 08/29/2025 Job Code Function: General Management

Morrison Healthcare Salary: $74880-$78000 Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems.Morrison's hospital kitchens,

Eurest + We are hiring immediately for a full time CHEF position.

Job Summary** Corporate Executive Chef Territory: Northern California&Pacific Northwest Location Requirement: Must reside within a 4-hour drive of San Francisco, CA - Salary 115K - 125K + bonus potential + car + relocation assistance Morrison Healthcare, a sector of Compass Group and the nation'

If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! Responsibilities : + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + A

Job Description The Executive Sous Chef LEGOLAND Resort in California, is responsible for developing and executing culinary solutions to meet customer needs and tastes.

Eurest + We are hiring immediately for full time SOUS CHEF positions. Requirement : Previous culinary, sous chef, and leadership experience is preferred. Job Summary Summary: Helps Executive Chef prepare and cook foods.

Eurest Position Title: CHEF MANAGER-CARLSBAD, CA Salary: $80,000-$93,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. As a member of Eurest's leadership and professional support t

Looking for that next big step in your career? We' re seeking a Sous Chef with exceptional cooking and plating techniques, upscale to fine-dining high-volume concepts, you love sharing your experience with your team to grow, and your thirsty for a ne Sous Chef, Chef, Restaurant, Staffing.

Job Summary** Join Wolfgang Puck Catering as a Sous Chef supporting a premier corporate client. This hands-on role is ideal for a chef who thrives in a collaborative, creative environment and is passionate about innovation, quality, and consistency. Collaborate with the Executive Chef and ope