Offres chef à California - Page 9

Starwood Hotels - - Responsibilities: Competitive Medical, Dental & Vision, and EAP program; Retirement Planning; Paid Personal Days; Career Advancement; SH University - Offers eligible team members a chance to grow and flourish from obtaining professional development and courses/certifications thr

Job Description Position Title: EXECUTIVE CHEF - SAN JOSE CA Salary: 105000 - 110000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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 or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Goodwin Recruiting - - Responsibilities: Assist, lead, coach, and develop a high-performing culinary team; Execute designed upscale-to-fine dining menus; Ensure adherence to food safety and quality standards; Drive kitchen efficiency, food cost controls, and labor optimization; Collaborate with BOH

Montage International - - Responsibilities: Own the kitchen operations and menu development for Pendry Sous Chef role.

Job Description • We are hiring immediately for a part time CHEF position., • Location:Epicurean Group - 111 Main Street, Los Altos, CA, 94022. Note: online applications accepted only., • Schedule: Part time schedule. Days and hours may vary, based on business needs. Further details upon interview., • Pay Rate:$74.50 per hour to $100.00 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 1523200. 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: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. 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 or copy/paste the link below 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. Certain positions may require Florida Level 2 background screening. Details: 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.

Topgolf - 10 Topgolf Drive - Responsibilities: Supervise the team in providing best-in-class culinary experiences; Coach and develop the team and drive Associate engagement; Delegate tasks; Monitor inventory and purchase product; Maintain food and labor costs according to budget, with a full underst

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Salary: $95,000 - $115,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Executive Chef leads all kitchen and evening food and beverage operations, ensuring high culinary standards, food safety compliance, and efficient execution. This role oversees the Night Bar Program and Dinner on the Go program across cafés, ensuring consistent quality and service during dinner operations. The Executive Chef maintains a clean, organized, and safe kitchen environment while driving cost control, team development, and operational excellence in a high volume, complex foodservice setting. Schedule is Tuesday through Friday, 10:00 AM to 8:00 PM, with a flexible Monday shift to prepare for the week and support occasional daytime campus pop ups. Bars operate Tuesday through Friday only. Reports to the Culinary Director with dotted line reporting to additional leadership. Perks include a daily shift meal, company holidays with additional paid time off, and a work phone or cell phone stipend. Key Responsibilities • Oversee daily kitchen and evening bar operations, ensuring quality, consistency, and presentation standards, • Manage and execute the Night Bar Program and Dinner on the Go program across cafés, • Develop and execute regular and specialty menus aligned with company programs and client expectations, • Follow standardized recipes, portion controls, and production processes, • Complete production sheets and waste logs; monitor food quality and taste finished products, • Train and develop kitchen staff on food preparation, equipment use, food safety, and sanitation standards, • Maintain cleaning and maintenance schedules for equipment, storage, and work areas, • Manage inventory to control food cost while ensuring product availability, • Oversee proper utilization of leftover products within company guidelines, • Ensure compliance with federal, state, and local health and safety regulations, • Follow company safety policies and reporting procedures, • Provide occasional support to the PM Catering team as needed; not a direct Catering role, • Participate in meetings and professional development initiatives Qualifications • Associate degree in Culinary Arts or equivalent experience, • Three to five years of progressive culinary and kitchen management experience, • Strong background in high volume, complex foodservice operations, • Hands on chef leadership experience required, • Institutional or batch cooking experience preferred, • Catering experience a plus, • Comprehensive knowledge of food trends, cost control, sanitation, and presentation standards, • Proficient in Microsoft Office, Outlook, and general computer systems, • ServSafe certification preferred Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1512475 Bon Appetit Tyler Justus

Job Description Pastry Chef | Chic European Bakery Location: Los Angeles, CA Position Type: Full-Time, Hourly Compensation: $26–$28 per hour Position Overview We are seeking a talented and driven Pastry Chef to lead the pastry and bakery program within a dynamic café environment. This role works closely with the Café Manager and Head Chef to develop and execute a thoughtful, seasonal pastry offering while overseeing daily pastry operations. The ideal candidate is both creative and highly organized, with strong technical pastry skills and a passion for quality, consistency, and guest experience. Key Responsibilities Pastry Production & Execution • Prepare a wide variety of baked goods including cakes, scones, breads, and pastries, • Execute recipes involving doughs, batters, custards, creams, and other pastry components, • Develop innovative and seasonal desserts to enhance the menu, • Monitor and manage inventory of pastry ingredients and supplies, • Assist with ordering and sourcing of both food and non-food items, • Oversee cleanliness and organization of all pastry and kitchen areas, including storage and prep spaces, • Provide guidance and direction to kitchen staff as needed, • Collaborate closely with Café Manager and Head Chef on daily operations and menu execution, • Support a positive, team-oriented work environment Qualifications • Proven experience as a Pastry Chef, Baker, or similar role, • Strong knowledge of classical and modern pastry techniques, • High level of creativity with attention to detail and presentation, • Strong organizational and time management skills, • Ability to multitask in a fast-paced environment, • Effective communication and teamwork skills, • Self-motivated and proactive with a strong work ethic, • Professional, organized, and detail-oriented, • Adaptable and solutions-focused, • Passionate about pastry, hospitality, and guest experience Benefits • Healthcare coverage, • 401(k) plan, • Paid Time Off (PTO), • Employee discounts, • Equal Employment Opportunity #AA

Job Description Line Cook Job Responsibilities: • Sets up and stocks food items and other necessary supplies., • Prepares food items by cutting, chopping, mixing, and preparing sauces., • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards., • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage., • Cleans and sanitizes cooking surfaces at the end of the shift. Line Cook Qualifications/Skills: • Basic written and verbal communication skills, • Organizational skills, • Accuracy and speed in executing tasks, • Ability to work as a team member, • High school diploma or GED, • One to two years of experience as a line cook, restaurant cook, or prep cook, • Certificate in Culinary Arts preferred, • Experience with various cooking methods and procedures

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

Job DescriptionJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. PAY BASED ON SKILL & EXPERIENCE Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 25 pounds.

Job DescriptionWe are seeking a highly experienced and technically proficient Senior Vulnerability Management Engineer to lead and mature our enterprise vulnerability management program. This critical role involves architecting, implementing, and optimizing vulnerability scanning and remediation processes, with a strong emphasis on automation, securing our cloud infrastructure, and managing traditional on-premises systems. The ideal candidate will be a subject matter expert in cloud and traditional security, possess advanced scripting capabilities, and be adept at driving significant security improvements across large, complex environments.In This Role, You Will... • Lead the Vulnerability Management Program: Strategically design, implement, and continuously mature the vulnerability scanning and management program across the enterprise, including on-premises infrastructure (servers, network devices), applications, containers, and complex cloud environments., • Automation and Engineering: Architect, develop, and maintain robust automation pipelines to integrate vulnerability scanners with cloud APIs, asset inventory, and orchestration tools, significantly reducing manual efforts and improving data accuracy., • Cloud and Infrastructure Security Expertise: Serve as a subject matter expert for identifying, assessing, and remediating vulnerabilities specific to both cloud and on-premises services and configurations., • Risk Analysis and Prioritization: Continuously refine the risk-based prioritization methodology, ensuring the highest severity and most exploitable vulnerabilities are addressed first, collaborating closely with development and infrastructure teams., • Tool Management: Evaluate, deploy, configure, and maintain advanced vulnerability scanning platforms (e.g., Tenable, Qualys, Rapid7), ensuring optimal coverage, accuracy, and integration across the hybrid environment., • Mentorship and Documentation: Mentor junior team members, develop detailed technical documentation, and define best practices for vulnerability identification, reporting, and remediation., • Reporting and Metrics: Define, track, and present advanced security metrics (KPIs/KRIs) and management-level reports on the overall vulnerability posture, remediation trends, and program effectiveness., • Process Improvement: Drive measurable improvements in the mean time to detect (MTTD) and mean time to remediate (MTTR) vulnerabilities.Qualifications, • 7+ years of progressive experience in Information Security, with at least 3 years dedicated to a senior/lead role in Vulnerability Management., • High-level proficiency in scripting for developing security automation, API integration, data manipulation, and building custom security and reporting tools., • Deep, hands-on experience securing large-scale cloud environments and traditional on-premises enterprise systems., • Expertise in administering and tuning enterprise-grade vulnerability scanning solutions (e.g., Tenable.io/Nessus, Qualys, Rapid7 Nexpose) across both cloud and on-premises assets., • Thorough understanding of vulnerability scoring standards (CVSS v3+) and the methodologies used to prioritize risks based on business context and threat intelligence., • Experience with CI/CD pipeline security, DevSecOps practices, and integrating security testing into the development lifecycle.Bonus Qualifications, • Experience with advanced data analytics platforms (e.g., ELK Stack) for security data visualization and correlation., • Direct experience with container and orchestration security scanning (e.g., Docker, Kubernetes).

Chef Works is a leading provider of premium culinary apparel and workwear, supporting the hospitality industry for over 30 years. At Chef Works, we believe in creating a positive work environment where our employees thrive. Heres why Chef Works is a great place to work:.

Flagship Facility Services - - Responsibilities: Responsible for achieving company objectives and goals.Manage assigned staff, including scheduling kronos time clock activity and performance.Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coachin

Sage Hospitality Group - 12 4th Street - Responsibilities: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.Manage human resources in the

Flagship Facility Services - - Responsibilities: Lead the kitchen team and maintain high service standards for the Client; Create and test recipes and daily-changing menus for breakfast, lunch, and dinner; Oversee production and food procurement to ensure safe, high-quality meals; Supervise kitchen

Responsibilities: Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly; Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optim

Kimpton Hotels - - Responsibilities: Provide banquet guests excellent food quality, consistency, reasonable prices, in an attractive environment and with professional service.Responsibilities include managing the culinary functions to meet food quality goals.Create and maintain a sound working rela

Under direction of designated venue Sous Chef, the Cook I prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and casino standards

EOS Hospitality - 9291 Burton Way - Responsibilities: Lead all culinary operations, ensuring an exceptional guest dining experience; Develop, design, and execute innovative menus that reflect the latest in culinary trends while maintaining the essence of luxury dining; Oversee the preparation and pr

Job Description We are looking for a expereinced chef who knows how to cook Mediterranean and Mexican food. The chef must be able to speak Spanish and English, as all incoming tickets come in English . Must be able to work ina fast paced environment and well with others as well as prepare inventory before the night is over.

Job DescriptionDialog Cafe WEST LA is looking for a CLOSING LINE COOK (no late nights, HOURS ARE 12:30-8:30PM) to join our team who share the same core values, have a passion for cooking great food, are willing to learn new tasks, and can work in a fast-paced environment. Must have prior professional kitchen knowledge. This location is located at 1835 S Sepulveda Blvd, Los Angeles, CA 90025. DO NOT APPLY IF YOU CANNOT ACCOMODATE THE HOURS Essential functions:CONSISTENT EXECUTION of all food items (correct temperatures, quality control, presentation)Close stations in an efficient and timely manner Maintains good ticket times under pressure Effective communication needed, TEAM ORIENTED individuals onlyAdheres to all health and safety standards Knowledge of local California ingredients highly preferredConduct oneself in a professional manner at all timesMust be willing to work a flexible schedule in order to accomplish all major responsibilitiesMust be willing to work weekends and holidaysThis position requires the ability to lift up to 30lbs What we offer:Competitive payPart-Time / Full-Time schedules with the opportunity for OvertimeDiscounted food and beverageGrowth opportunities to lead and manage Great working environment Health insurance for Full Time employees Employee parking Equinox Gym membership!! Our ideal candidate is self-driven and motivated. Those interested in working in an evironment that is mindful of food waste will thrive here! (Chef is big on fermentation to prevent food waste). Thank you and we look forward to meeting you. Learn more about us at dialogcafe.la.

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

Job DescriptionDescription: COMPANY DESCRIPTION: Union Rescue Mission (URM) is a 501(c)(3) nonprofit organization located in the Los Angeles Metropolitan Area. We are dedicated to serving men, women, and children experiencing homelessness and providing comprehensive emergency and long-term services to help them escape the dangerous streets of Skid Row. Established in 1891, URM is now one of the largest rescue missions of its kind in the United States and the oldest in Los Angeles. Join us at Union Rescue Mission as we bring hope and share the compassion of Christ to those devastated by homelessness. KITCHEN ASSISTANT POSITION SUMMARY: The Kitchen Assistant will assist with basic meal preparations, equipment maintenance and safety standards. KITCHEN ASSISTANT CORE WORK PRINCIPLE: Colossians 3:23 is the foundation of URM’s standard for employment, “Whatever you do, work at it with all your heart, as though you were working for the Lord and not for people.” The goal for each employee is to enrich and sustain a humble heart attitude; to enrich and sustain a mindset of serving others, treating them with kindness and truth; and to enrich and sustain a zealous desire for achieving work objectives without any ulterior motives or agendas. KITCHEN ASSISTANT ESSENTIAL FUNCTIONS: • Promote a welcoming and hospitable environment., • Chops, shreds, and grates ingredients for the Chef/Cook., • Cleans and sanitizes kitchen and equipment per standards., • Complies with regulations regarding hair covering and hand protection., • Receives products and stores them in pantry or their appropriate location., • Assists with maintaining inventory of food and paper goods., • Washes dishes, utensils, pots, pans, and other items utilized to prep or cook food., • Sweeps and mops floors, as required., • Conducts other duties as assigned by the Food Service & Security Director., • Commitment to URM (Union Rescue Mission) mission, vision, and core values. In general, the following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to allow differently able individuals to perform the essential functions of the job. • Must be able to see, hear, speak, and write clearly to communicate with employees and/or other customers., • Manual dexterity required for occasional reaching and lifting objects, and operating office equipment., • Must be able to lift to 50 lbs. In general, the following conditions of the work environment are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to allow differently able individuals to perform the essential functions of the job within the environment. • The kitchen is clean, orderly, properly lighted, and ventilated., • High School Diploma, GED, or 3 years of equivalent work experience., • Must have knowledge of general kitchen operations., • Must know general food storage guidelines., • Strong work ethic to handle fast-paced kitchen environment., • Must be able to operate tilt skillet, grill, flat top, stove, and oven., • Must be able to operate dishwasher., • Ability to multitask., • Must have strong customer service. #ZR Company DescriptionURM is a 501(c)(3) nonprofit organization that was established in 1891. Today, we are one of the largest rescue missions of our kind in the United States, and the oldest in Los Angeles. For over 130 years, people with feelings of distress and despair have been coming to Union Rescue Mission seeking help. URM is committed to life-transforming ministry through the power of the Gospel of Jesus Christ as demonstrated in these core values.URM is a 501(c)(3) nonprofit organization that was established in 1891. Today, we are one of the largest rescue missions of our kind in the United States, and the oldest in Los Angeles. For over 130 years, people with feelings of distress and despair have been coming to Union Rescue Mission seeking help. URM is committed to life-transforming ministry through the power of the Gospel of Jesus Christ as demonstrated in these core values.

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

Job Description Executive Chef – Job Description Position Summary The Executive Chef is responsible for the overall leadership, organization, and performance of the kitchen. This role ensures consistent execution of food quality, maintains financial targets, develops the team, and creates a structured, accountable BOH environment. The Executive Chef is expected to lead by example—being hands-on during service, setting clear expectations, and building systems that drive consistency across all shifts. Core Responsibilities Kitchen Leadership & Team Development • Lead, coach, and develop all BOH staff including Sous Chefs, CDCs, and line cooks, • Build a culture of accountability, professionalism, and mutual respect, • Clearly define roles, responsibilities, and expectations for all kitchen staff, • Conduct regular performance reviews and provide structured feedback, • Oversee hiring, onboarding, training, and retention of BOH team Operations & Execution • Ensure consistent execution of all menu items to company standards, • Maintain strong presence during peak service periods, • Implement and enforce SOPs, prep systems, and station organization, • Create and maintain prep lists, pars, and ordering systems, • Monitor daily service flow and address inefficiencies in real time Menu Development & Culinary Direction • Develop menus that align with the restaurant’s concept and brand, • Create seasonal dishes, specials, and menu updates with a focus on simplicity and execution, • Test and present new dishes prior to implementation, • Collaborate with FOH and leadership on menu rollouts and training Financial Management • Manage food cost, labor cost, and overall kitchen profitability, • Oversee purchasing, vendor relationships, and inventory controls, • Minimize waste and optimize product utilization, • Ensure accurate recipe costing and portion control Systems & Structure • Develop, refine, and maintain SOPs and kitchen systems, • Create training programs for all BOH roles, including CDC and Sous Chef development, • Standardize recipes, plating, and prep procedures, • Ensure systems are documented and scalable Compliance & Safety • Maintain a clean, organized, and safe kitchen environment, • Ensure compliance with health department regulations and food safety standards, • Enforce proper sanitation, storage, and handling procedures Expectations • Be present, engaged, and hands-on during service, • Lead with professionalism, clear communication, and consistency, • Take ownership of all BOH operations and results, • Develop team members into stronger leaders and operators, • Continuously improve systems, execution, and overall kitchen performance Qualifications • 5+ years of experience in a leadership role (Executive Chef or CDC), • Strong financial acumen (food cost, labor management, P&L understanding), • Proven ability to build and lead high-performing teams, • Experience in high-volume, quality-driven restaurants, • Strong organizational and communication skills Success Metrics (What Success Looks Like) • Consistent food quality and execution across all services, • Food and labor costs within target, • Strong BOH team retention and development, • Clean, organized, and efficient kitchen operations, • Successful rollout of new menu items and systemsCompany DescriptionSens is a vibrant waterfront restaurant where California’s seasonal ingredients meet the bold, social flavors of the Mediterranean. Inspired by Spain, Italy, France, and Greece, the menu celebrates fresh produce, seafood, and wood-grilled dishes designed for sharing. True to its name, Sens creates an experience that engages all five senses—through flavor, aroma, texture, music, and the stunning views of San Francisco Bay.Sens is a vibrant waterfront restaurant where California’s seasonal ingredients meet the bold, social flavors of the Mediterranean. Inspired by Spain, Italy, France, and Greece, the menu celebrates fresh produce, seafood, and wood-grilled dishes designed for sharing. True to its name, Sens creates an experience that engages all five senses—through flavor, aroma, texture, music, and the stunning views of San Francisco Bay.

Job Description This role focuses on selling food products to gelato parlous, bakeries, and pastry shops, blending sales ability with hands-on pastry knowledge. The ideal candidates will use their technical background to understand customer needs and deliver effective product presentations Who We’re Looking For We are looking for two highly motivated and results-oriented young professionals who are: • Organised, tenacious, and proactive, • Experienced in food sector sales (bakery, pastry, ice cream, or beverages), • Willing to travel weekly across the territory, • Skilled in negotiation What We Offer • A role in a dynamic, international market leader, • Specialized training in the USA and at our HQ in Italy

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Up to 15% of the base salary in performance-based bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities • Culinary Leadership & Execution, • Support the Executive Chef in overseeing all aspects of kitchen operations, • Ensure that every dish meets THE ONE GROUP’s high-quality standards in taste, presentation, and consistency, • Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service, • Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency, • Create and execute seasonal menu specials aligned with our brand and guest expectations, • Collaborate with the Events Department to update menus and meet event-specific culinary demands, • Team Development & Culture, • Train, mentor, and develop kitchen staff to uphold our brand standards, • Ensure a collaborative and respectful work environment for both BOH and FOH teams, • Foster a culture of excellence, creativity, and teamwork in the kitchen, • Inspire and motivate the culinary team to perform at the highest level, • Operational & Financial Management, • Maintain labor, food costs, and inventory control within budget parameters, • Implement waste reduction strategies and optimize portion control, • Work closely with the purchasing team to ensure high-quality ingredient sourcing, • Monitor P-mix reports and adjust menus based on sales trends, • Review monthly P&L reports and address variances, • Safety, Compliance & Cleanliness, • Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards, • Maintain a spotless and organized kitchen, exceeding all cleanliness standards, • Ensure proper storage, rotation, and handling of food items to maintain freshness and safety, • 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Proven ability to manage kitchen operations, control food costs, and optimize efficiency, • Strong leadership, communication, and team development skills, • Expertise in menu development, execution, and culinary innovation, • Ability to execute all kitchen positions and support staff when needed, • SERV Safe Food Manager Certification (or equivalent as per state law), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

ASM Global - JobID: R100118172 [Kitchen Supervisor / Cook] As a Sous Chef at ASM Global, you'll: Prepare and cook food under the supervision of the head chef; Assist in menu planning and recipe development; Ensure food quality and presentation meet the standards; Supervise and train kitchen staff; M

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay: Your hard work deserves recognition. The range for this position is $85,000-$95,000 depending on experience., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! PURPOSE The Chef is responsible for over site of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

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

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this upscale casual restaurant management position in Dublin, CA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $62K - $72K Salary + $6k Bonus, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

We are hiring immediately for a full time Cashier/Food Service Worker position. Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Performs cashier duties using the POS system.

Job Description The luxurious Lafayette Park Hotel and Spa ranks #1 in the region, thanks to stylish guest rooms and suites, top-tier dining, sparkling event spaces and service that's both gracious and intuitive. Winner of the 2020 Wine Spectator Award of Excellence, The Park Bistro & Bar is where contemporary bistro fare meets European flair, offering a vibrant atmosphere combined with farm-to-table California cuisine. The Spa at the Park promotes well-being through a holistic approach that rejuvenates the mind, body and spirit. With an array of specialty treatments, the Spa at the Park is truly the best day spa the East Bay has to offer. The Executive Chef leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary techniques related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”. ESSENTIAL DUTIES AND RESPONSIBILITIES • Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience, • Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, adjusting as needed, • Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities, • Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities, • Demonstrate your commitment to the success of the entire hotel by participating in all leadership and training meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level, • Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program, • Communicate regularly with the Managing Director to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation, • Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback, • Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience, • Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community, • Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge, • Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets, • Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu, • Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies, • Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and collaborates on prices of menu items, • Directs food apportionment policy to control costs, • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner., • Tests cooked foods by tasting and smelling them., • Devises special dishes and develops recipes., • Establishes and enforces nutrition and sanitation standards for all Food & Beverage outlets., • Payroll hours for the Department are kept in line to budget guide and managed while ensuring breaks are taken daily and assigned by back of house management, • In charge of time edits in payroll system, approvals for vacations are reviewed and denied or approved and communicated to team members in a timely fashion, • Ordering and inventory management, department transfers to ensure seamless and consistent food costs., • Embraces new ideas, programming, amenities, creating new experiences related to the operation and delivery of a fine dining, high-level F&B experience., • All other duties as assigned by the supervisor Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities. 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. Must have extensive knowledge of food and beverage preparation and food presentation service standards. • Minimum of three (3) years as an Executive Chef, • experience in hotels with event spaces that make up at least 50% revenue (preferred), • multiple outlet experience (preferred), • fine dining experience (preferred), • Ability to equate units of measure as required by recipes., • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form., • The ability to effectively deal with associates some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts., • Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations., • Excellent organizational skills., • Ability to read, listen and communicate effectively in English., • Ability to read, listen and communicate effectively in Spanish is highly preferred., • Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals., • Ability to work in a fast-paced environment for extended periods of time to meet high volume business Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc., • Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc., • Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Manages subordinate supervisors who supervise employees in the Kitchen. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred. Three years prior culinary supervisory experience is preferred. CERTIFICATES, LICENSES AND REGISTRATIONS ServSafe Manager certification is required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The associate frequently is required to walk, reach with hands and arms, climb or balance, and talk or hear. The associate is occasionally required to stoop, kneel, crouch, or crawl. The associate must regularly lift and/or move up to 50 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate 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 associate is regularly exposed to extreme heat and extreme cold. The associate is frequently exposed to moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually loud. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available.) PAY SCALE The salary range for this position is $115,000 to $125,000. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education. Lafayette Park Hotel & Spa is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

Job Description We are seeking a Kitchen Manager/ Chef For High Volume Catering Kitchen to join our team! World is very different now. Our business was also very much impacted by the pandemic, and recent reluctance of kitchen staff working in the same job. They are seemingly looking for other opportunities, whether they are great or not. If you're someone whose job is affected by the pandemic, but are ready to take your next challenge, please apply. Let us start our next chapter together and make it a great success of our small commercial kitchen of 5-6 staff. Responsibilities: • Both oversee and cook food in high volume pace for 3 days of week (Sunday to Tuesday) and make sure kitchen staff has food ready to pack for distribution., • You must have very good cooking experience and high volume cooking is highly desirable, • Must be able to lift up to 40lb on a regular basis, • Must be very responsible and must accomplish the job. You must work very closely with the owner to accomplish the mission., • Maintain uninterrupted work flow by being observant, unbiased, and strict at enforcing time schedule, and making sure the work is being accomplished in an extremely efficient fashion. This does not mean you’re a slave driver, but you're smart in identifying the inefficiencies in the process and fix them., • You're very punctual, have kitchen skills, and very good at managing people, their time, and focused on efficiency and productivity. Your bonus solely depends upon what he or she has saved to the business by increasing the efficiency and productivity of the kitchen., • Standardize recipes make sure people follow them correctly., • You must have California drivers license, clean driving record, must have the ability to arrive at work by 5:00 am. Handyman skills are very highly desirable.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

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

Ruth's Chris Steak House - 2041 South Harbor Boulevard - Responsibilities: Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks' line as scheduled by the restaurant Chef; Supervise line cooks to determine what needs to be prepared prior to start of s

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Tuition assistance, • Vision insurance As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere. Responsibilities: • Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations., • Maintain the highest standards of food quality, presentation, and sanitation., • Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork., • Oversee food perparations, inventory control, and cost management., • Ensure compliance with health, safety, and cleanliness standards., • Contribute to special evens, wine-paired dinners, and seasonal menu offerints.Qualifications:, • Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining., • Proven leadership and team management skills., • Strond understandin fo seasonal ingredients, regional cuisine, and wine pairings., • Culinary degree or equivalent professional training preferred., • Passion for delivering exceptional guest experiences in a fast-paced environment.

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

Job Description WHY WORK FOR US? We are mission and values driven and your contributions will make a difference. We make a positive difference in people's lives and help an average of 23 people per week to find a place to live. If you join us, you will be able to advocate for change while also working with influential people who effect changes in policy and devote time to issues of racial and social justice. We prioritize your work/life balance and provide various scheduling options in addition to generous time off, health, and wellness benefits and we're committed to helping you reach your potential by providing opportunities for professional growth across the state. JR 5360 Head Chef Santa Ana, CA 92704 Salary: $77,782.00 - $95,633.00 annually Pay Frequency: 24 Pay Periods Per Year Full Time Exempt Driving Required Lower end of range will apply to candidates who meet minimum experience or have limited years of relevant experience. The higher end of range will apply to seasoned candidates with considerable years of relevant experience. -- PATH is seeking candidates with experience in culinary services and current managerial food handler's certificates to join our Orange County Team as the Head Chef for our Yale Navigation Center. ABOUT OUR CULINARY SERVICES Our Culinary Services Team is a critical to the success of our interim housing sites. By providing three meals and snacks and refreshments throughout the day, the kitchen and its staff are a key component to creating a welcoming, home-like environment for our guests as they work to obtain and sustain permanent housing. WHAT IS A HEAD CHEF? As part of the Interim Housing team, the Head Chef is responsible for providing administrative, supervisory, and quality control oversight to the kitchen staff and coordination of guests' dietary menu plans as needed. Responsibilities include: • Staff Supervision & Support, • Provide direct supervision to all culinary staff, including Kitchen Associates, Lead Cooks, and Sous Chefs. Coordinate scheduling of all kitchen staff, including volunteers., • Plan, set, and adjust as needed ongoing workload assignments and schedules for work completion. Ensure adherence to work and time schedules., • Provide all necessary supports to volunteers to ensure they have a valuable experience., • Leadership & Client Services, • Promoting and following the established interim housing values, guidelines, and rules., • Modeling and promoting a team culture and environment that is professional and welcoming for all interim housing guests, staff, volunteers, and other visitors, • Meeting with guests with medical dietary restrictions to set up menu plans, • Kitchen Administration & Oversight, • Helping create and post monthly menus, • Assisting with the monitoring kitchen costs including labor, food, supplies, and equipment, • Helping to ensure inventories are maintained, • Reviewing Health Department reports along with Head Chef and Sous Chef and assisting with correcting violations, • Coordinating and maintaining relationships with kitchen vendors and donors, • Coordinating food donations, including assisting with pick-ups and drop-offs as necessary, • Kitchen & Equipment Maintenance, • Ensuring the kitchen is maintained to Health Department code and PATH standards., • Setting the standards for maintaining kitchen sanitation and cleanliness, • Ensuring equipment is maintained equipment in proper sanitary and operating condition, • Coordinating regular maintenance activities such as hood exhaust cleanings, oil waste pick-ups, and propane gas fills., • Coordinating with PATH's facilities team for repairs, fixes, or other maintenance., • Food Preparation, • Working with the Head Chef and Sous Chef to ensure that all meals prepared following Health Department code and served at the appropriate times and temperatures, • Maintain and execute confidential information according to HIPAA standards, • Possess a high level of tolerance and understanding for individuals with urgent and multiple case management and health needs, • Work just as well independently as they do on a team, • Exercise mature judgement, and are highly motivated, self-starting and proactive, • Are excellent at communicating, whether in writing or verbally, • Are well organized, have a strong sense of prioritization, and can coordinate multiple demands in a high-pressure environment, • Demonstrate proficiency with Microsoft Office Software, particularly Word and Excel., • Five (5) years of relevant experience in the culinary field, one (1) year leading a team in a culinary capacity., • Have employment eligibility verification, • Have or be able and willing to obtain CPR/First Aid training, • Successfully complete the following as a condition of hire:, • Tuberculosis Test, • Background Screening, • Have reliable transportation, • A valid driver's license, • Proof of insurance and ownership for personal vehicles used during work duties PATH is committed to maintaining the highest standards of professionalism and objectivity in our services and employment practices. To avoid potential conflicts of interest and ensure the integrity of our programs, we are unable to employ individuals who are currently receiving services from PATH or have received services within the past two years. CALIFORNIA-BASED WORK EXPECTATIONS We are a California employer. Therefore, all regular and customary work must be performed within the state. Approval for work outside of the office, does not establish approval for work to be conducted outside of California. PATH does not offer fully remote positions. While some roles may include a schedule that involves multiple designated worksites or approved off-site locations (e.g., hybrid schedules), this does not imply that work will be performed from home. Many positions are fully on-site with no off-site work. All work schedules are determined by the responsibilities of the role and operational requirements, and may be adjusted at any time. WHAT WE OFFER In addition to a rewarding work environment, we offer our employees a competitive benefits package that includes medical, dental and vision coverage, vacation and sick time, paid holidays, and a retirement plan. READY TO MAKE A DIFFERENCE THROUGH ACTION? If this position sounds like a fit, please submit your application today. A resume is required. PATH provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, PATH complies with applicable state and local laws governing nondiscrimination 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. PATH will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance. PATH is dedicated to racial and social justice by centering equity in our service delivery and maintaining a diverse and inclusive work environment for the communities we serve. We seek awareness and insight from witnessing the stories of our clients and learning from the experiences of our staff to ensure impactful systems change. If people are empowered, they can bring their authentic, whole selves to work and when people feel like they belong, they can become part of a unified effort of ending homelessness for all.

Job Description Content Creator & Social Media Storyteller Job Title: Content Creator & Social Media Storyteller Hours: Part-time or Full-time depending on the right person Department: Online Level: Individual Contributor Reports to: VP of Online Wage: $83,000-$90,500/ year Location: San Francisco (on-site at the 16th Street Factory, with flexibility for editing and scripting) About Us Dandelion Chocolate is a craft bean-to-bar chocolate company, based in San Francisco’s Mission District. We make chocolate from just two ingredients — cocoa beans and cane sugar — and travel to origins as often as we can to build long-term, trust-based relationships with the producers who grow and ferment our beans. What happens daily inside our factory is quietly extraordinary: a head chocolatier experimenting with shiso and sake for a new collection, a roast profile dialed in after months of tasting, a single-origin bar that carries the fingerprint of a specific farm, a specific harvest, a specific person. We’ve always believed that people connect with real stories told by real people and we’re seeking a Content Creator & Social Media Storyteller to bring that instinct to video and expand our relationships using social media. About the Role This is not a social media management job with a creative component — rather, it’s a creative job that happens to live on social media. Every product at Dandelion has years of R&D, sourcing relationships, and human decision-making behind it. Your job is to find those stories, investigate them, shape them, and share them in a way that makes them shine. This role is an embedded investigative video journalist in the factory, which means you’ll be there when Nick, our Head Chocolatier, has a sudden bonbon inspiration and needs someone to capture it before the moment passes. You’ll have the foresight to know that a quick iPhone clip of a first experimental batch becomes the star of our campaign months later. Most of what you create will be shot this way — immediate, intimate, and in-the-moment — because that’s what shows our authentic story. On occasion, you’ll work with a professional videographer to build a content library for product pages and larger campaigns, and you’ll work with the team to decide when that investment makes sense and how to use that footage well afterward. When the packaging doesn't arrive, the machine has a hiccup, and the shoot you had planned isn’t happening — and you’ll find the story in that instead. You are responsible for content across Instagram (100K followers, with a goal of reaching 1M), TikTok, and YouTube, and work with professional videographers for video on product pages. You’ll be the primary architect of how Dandelion’s craft story is told across all of them. While Instagram is our most established channel and our top priority, TikTok, YouTube, and X are exploratory and yours to shape. This is an end-to-end role. You’ll script, shoot, edit, caption, and publish. You’ll use AI tools and editing software fluently. You’ll organize bi-weekly content roadmap meetings with our Product, Copywriting, and cross-functional teams, and you’ll work closely with our Ads team to make sure paid and organic storytelling stay consistent. You’ll collaborate with our Copywriter when needed, but you’re largely self-sufficient. Physical products mean unpredictable schedules. A production delay, a packaging hold, a machine that needs attention. These things happen and will change your plans. The best version of this role sees those moments not as obstacles but as material. A Day in the Life The morning starts in the pastry kitchen, and you have a phone in your hand. Lisa, our Exec Pastry Chef, is setting up a full R&D tasting — three new cookies are being evaluated and every person in the room, including you, will taste, score, and add notes into Draught Lab. You’re not just there to capture it. You pull up a stool, taste alongside the team, and add your scores like everyone else. While you’re doing that, you’re also clocking the details: the way Lisa arranges the samples, the quiet concentration before anyone speaks, the moment someone’s face changes after the second piece. You find the right moment and grab your shot before the table is cleared. In the afternoon, you shift gears. Tonight, Stephen is hosting a date night class with a live demonstration of his chocolate Opera cake. Right now he’s busy in the kitchen, scaling sugar and butter, thinking through the story he wants to tell the room later. You spend twenty minutes with him. Not interviewing him exactly, just being present, asking a question here and there, letting him talk through his thinking while you listen and occasionally film. You already know this isn’t just content for tonight. The way he talks about layering flavors is the kind of detail that could open a longer piece of content down the line. By late afternoon you’re back at your desk, pulling clips from the day. The cookie tasting and Opera cake preparation look like two separate moments, but sitting with the footage you can already see they’re the same story about the thoughtful, iterative process of making craft chocolate. You start a rough assembly, tag the clips you want to hold for the holiday campaign, and add a note to the content roadmap for next week’s meeting. Tomorrow the packaging for a new origin bar arrives — or it’s supposed to. Either way, there will be something worth capturing. About You You love telling craft stories — not as a professional interest but as a genuine orientation toward the world. You find yourself watching a ceramicist’s hands or reading how a specific fermentation method changes a flavor profile, not because it’s relevant to a project but because you can’t help it. You are most alive creatively with a phone in your hand and something worth capturing in front of you. You also have the range to step back and think editorially — to know which moments are the opening scene and which are the epilogue, and how a clip shot in January might anchor a campaign in October. This isn’t your first time working across teams in a dynamic, brand and product-focused environment. The team knows they can count on you to be mindful of factory safety (you always wear a hairnet and ask before entering a workspace), individual preferences (who doesn’t want their image on social media), and making sure you double-check for grammatical and spelling errors before posting to represent Dandelion at its best. You know you are successful if Instagram is growing steadily toward that 1M follower goal, we have high engagement, and the content produced is consistently driving traffic to our products. Strangers on the internet feel like they know Nick, Lisa, and Stephen by name and know what it feels like to be working in this dynamic place. Your Day-to-Day Entails • Content Creation & Storytelling: Own end-to-end production of video and written content across Instagram, Facebook, TikTok, and YouTube. Lead with iPhone-native, in-the-moment capture that prioritizes authenticity and intimacy. Occasionally collaborate with a professional videographer to build a content repository for product landing pages and larger campaigns. Develop Reels, long-form video, captions, and scripts that build genuine connection between our audience and the people and craft behind every product., • Social Media & Channel Management: Manage and grow Dandelion’s social presence across all platforms, including posting and engaging with our community., • Content Planning & Cross-functional Collaboration: Organize and lead bi-weekly content roadmap meetings with cross-functional teams. Develop a rolling content calendar that anticipates product launches, seasonal moments, and origin stories while staying flexible enough to respond to what’s actually happening on the factory floor., • Ads Consistency: Partner with the Ads team to ensure that paid content reflects the same storytelling standards and voice as organic content. The story shouldn’t change because it has a budget behind it., • Adaptability & Factory Pulse: Maintain a constant read on production schedules, packaging timelines, and factory happenings. When plans change — and they will — pivot quickly and find the story in the new reality., • AI & Production Tools: Use AI tools and editing software fluently to support efficient, high-quality end-to-end production without sacrificing creative judgment., • Other tasks as necessary.Requirements, • 3–5 years of experience in content creation, social media storytelling, or a related creative field, with a demonstrable portfolio., • Video storytelling is the core of this role — you are confident, practiced, and creative with it., • Experience working with professional videographers and editing that footage for deployment across channels., • Strong writing skills for captions, scripts, and short-form copy., • Experience managing social media accounts and growing engaged audiences., • Comfortable with AI tools and editing software., • Highly organized and able to manage a content calendar across multiple channels and stakeholders., • Your resume and a brief cover letter., • A link to a piece of your own work you’re proud of and a few sentences on why it represents you. 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Job DescriptionFounded in 2015, Shield AI is a venture-backed deep-tech company with the mission of protecting service members and civilians with intelligent systems. Its products include the V-BAT and X-BAT aircraft, Hivemind Enterprise, and the Hivemind Vision product lines. With offices and facilities across the U.S., Europe, the Middle East, and the Asia-Pacific, Shield AI’s technology actively supports operations worldwide. For more information, visit . Follow Shield AI on LinkedIn, X, Instagram, and YouTube. Job Description:Shield AI is looking for a Cloud Engineer to support its leadership in applied artificial intelligence development. In this role, you will be responsible for engineering, deploying, provisioning, and managing critical cloud systems that drive innovation across Shield AI’s public and private cloud environments, both domestically and internationally. As part of the Cloud and Infrastructure team within Enterprise Operations, you will play a key role in ensuring the performance, scalability, and reliability of these systems to support various business units. This position may involve occasional travel to Shield AI locations.What you'll do: • Engineering:, • ·Manage and optimize multi-cloud infrastructure (Azure, AWS) for performance, reliability, and scalability., • ·Support and optimize cloud and virtual machine environments, assisting with capacity planning, performance monitoring, security compliance, and vulnerability remediation., • ·Assist in implementing and maintaining infrastructure systems, including servers, storage, backup solutions, and disaster recovery processes, for both public and private clouds., • ·Continuously learn and adapt to emerging technologies and platforms, leveraging automation wherever possible., • ·Author and produce the necessary documentation for engineered and maintained systems along with associated processes that supporting teams can leverage., • ·Assist in researching, recommending, and developing innovative solutions for complex requirements and issue resolution., • ·Collaborate cross-functionally with AI, DevOps, and Security teams to ensure compliance, observability, and resilience in mission-critical environments., • ·Participate in Agile methodologies and sound engineering principles., • Operations and Support:, • ·Perform daily system monitoring, verifying the integrity and availability of all server resources, systems and key processes, reviewing system and application logs., • ·Support system maintenance and upgrades, including OS patching, software configuration, hardware updates, and performance tuning to ensure optimal cloud infrastructure performance., • ·Provide escalated support for operational issues possibly during and after normal business hours for systems, workloads, and Kubernetes AI infrastructure., • ·Analyze, troubleshoot and resolve system infrastructure and software issues., • ·Ability to participate in on-call, emergency, or maintenance rolesRequired qualifications:, • Bachelor’s degree in Computer Science or related field, or equivalent experience (4+ years) plus an engineer level certification, Azure/AWS Associate, or another similar level certification., • 4 years’ experience supporting applications and systems in a production environment in high-availability, mission-critical, or defense-grade environments preferred., • Comfortable with operational efficiencies utilizing Infrastructure as Code (IaC) solutions (e.g., Terraform, Ansible)., • Strong understanding of networking concepts (VPCs, VPNs, subnets, routing, firewalls)., • Experience in automating repetitive tasks using scripting languages such as PowerShell, Python, or Bash., • Experience with deployment and systems administration of at least one type of Linux distribution (i.e. RHEL, Ubuntu), • Experience with concepts of Microsoft Windows Server administration, Azure and Active Directory environments, • Possesses organizational skills, with a process-oriented mindset, attention to detail, and effective verbal and written communication abilities., • Ability to work independently to accomplish assigned tasks., • Solution-oriented, constructive approach to problem-solving., • Preferred locations include San Diego or San Mateo, CA, or Dallas, TX; Washington, D.C., and Boston are also potential options.Preferred qualifications:, • Experience deploying and maintaining workloads in Azure public cloud environments., • Hands-on experience with containerization and Kubernetes-based workloads., • Strong understanding of virtualization and private cloud platforms (e.g., VMware, Hyper-V, KVM)., • Background in DevOps, Site Reliability Engineering (SRE), or cloud infrastructure roles., • Proficiency with configuration management and automation tools (e.g., Ansible, Chef, Puppet, Terraform). Shield AI is proud to be an equal opportunity workplace and is an affirmative action employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, marital status, disability, gender identity or Veteran status. If you have a disability or special need that requires accommodation, please let us know. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionAbout Evolve Treatment Centers: Evolve offers the best in therapy and recovery options for residential and outpatient treatment programs for teens. We help adolescents 12 to 17 years old struggling with mental health, substance abuse, or behavior issues. Evolve offers a one-of-a-kind experience that serves teens and their families from across the country from our California-based treatment centers. We focus on positivity, equipping teens for change, and growing the whole person in a setting that’s comfortable and feels like home. We’re dedicated to clinical excellence, and we know that you’ll bring your unique contribution to healing families in profound ways. Our work here is special, it’s meaningful, and it’s bigger than all of us. That’s why it takes a true community, aligned in purpose, committed to lifting each other up each day. Job Summary: Evolve Treatment Centers is seeking a passionate and enthusiastic Residential Counselor to join our team at one of our 6-bed teen residential treatment centers! This position involves providing supervision to up to 6 six adolescents who are in residential treatment for 30-60 days for issues related to mental health and substance abuse. Residential Counselors support clients in their daily activities and facilitate groups with our clients. This position is challenging yet rewarding as our staff have the opportunity to make a significant impact in the lives of teens and their families. This is a great position for someone who may be interested in going back to school to pursue a degree in the mental health or social services field. The ideal candidate is experienced, dedicated, and excited about working with teens with mental health and substance abuse issues. We are looking for someone who is flexible and willing to adjust to the ever-changing nature of residential treatment. Residential Counselors must be patient, resilient, reliable team players, and must know how to maintain appropriate boundaries. As an RC you will be a critical health worker, and so could be exposed to COVID, or on occasion work with clients with COVID. Evolve follows all state and local requirements regarding PPE and has strict guidelines for a safe work environment. Key Responsibilities: • Provide one-to-one support and supervision to clients struggling with mental health and substance abuse issues, • Establish positive and nurturing relationships with the clients, within professional boundaries, in accordance with the policies and procedures, • Maintain vigilance and awareness of the milieu while monitoring the behavior, activities, and safety of the clients, • Engage in activities with the clients, such as, hikes, equine therapy, surf therapy, and fitness groups, • Create a constructive therapeutic community in accordance with the Center’s polices, • Conduct and facilitate psycho-education groups and recreational activities, • Perform crisis management and interventions as necessary, • Demonstrate model behaviors, • Maintain accurate and detailed documentation of all shift activities, • High school diploma or GED required; college coursework or bachelor’s degree preferred, • Must be at least 21 years old, • Experience working with teens preferred, • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off - We understand a healthy work/life balance is crucial for our success, so we maintain a flexible Paid Time Off policy. Employees start accruing PTO immediately upon hire. In addition, employees receive paid holidays, paid sick days, and time off for bereavement and religious observances., • Flexible Spending Accounts (FSA)/Healthcare Flexible Spending Accounts (HSA), • Employee Assistance Program (EAP) - As a mental health treatment provider, we understand the importance of maintaining the emotional health and personal well-being of each member of our staff., • Professional Training - We invest in professional growth, offering quarterly continued education, ongoing training, and professional development courses for all employees., • Paid Time Off - We understand a healthy work/life balance is crucial for our success, so we maintain a flexible Paid Time Off policy. Employees start accruing PTO immediately upon hire. In addition, employees receive paid holidays (if working on a holiday) and paid sick days., • Free Meals – Employees working at our Residential Treatment Centers are offered free meals provided by our in-house chef. Powered by JazzHR b9o2R2MEdP

Job DescriptionJob Summary We are seeking a Live Action Omelet Cook / Cook to join our growing catering team. This role combines interactive omelet station service with general cooking responsibilities across multiple locations. The ideal candidate is reliable, adaptable, and passionate about delivering high-quality food and excellent guest experiences in a fast-paced environment. This position requires flexibility to work at various client sites and locations as needed. Duties and Responsibilities • Prepare made-to-order omelets and egg dishes during live-action service events, • Support general cooking duties at multiple locations as scheduled, • Set up and break down omelet stations and kitchen work areas, • Prepare food using high-quality ingredients and present it in an appealing manner, • Take guest orders and provide friendly, professional service, • Maintain clean and organized workstations; wash and sanitize on-site equipment, • Follow all food safety and sanitation regulations, • Assist with inventory monitoring and restocking as needed, • Participate in daily kitchen opening and closing procedures, • Support team members and assist with operational needs as assigned, • Perform other duties as directed by the Head Chef or Management Qualifications • Previous experience as a cook, omelet cook, or in a similar culinary role preferred, • Valid Food Handler’s Certificate (ServSafe preferred), • Strong knowledge of basic culinary techniques and food preparation, • Ability to remain calm and efficient in a fast-paced, guest-facing environment, • Excellent time management and organizational skills, • Flexibility to work at multiple locations and varied schedules, • Ability to meet physical demands, including standing for long periods and lifting up to 40 lbs

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Kitchen Receiver is responsible for the receipt, storage and organization of all food items for the Back of House (BOH) team. Reports to the Sous Chef Manager or Chef de Cuisine. • Receives all food items, supplies and materials, • Checks incoming merchandise against order sheets for accuracy in weight, quantity, order specifications, • Maintains inventory and delivery records for BOH and related areas as prescribed by Chef de Cuisine, • Notes all discrepancies in the daily log immediately and informs Sous Chef Manager or Chef de Cuisine, • Stores all items at proper temperatures and observes First In First Out standards, • Issues stored items to proper departmental personnel and keeps records of the release of those items, • Assists in stocking or transporting items to the proper location within the store, • Performs other duties as required or assignedQualifications, • High school diploma or equivalent, • 1+ year of kitchen experience, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.