Trabajos chef en Long Beach, CaliforniaCrear alertas

Job DescriptionSalary: $300 - $425/Day ($21.43 - $30.35 per hour) Location: Varies Department:Marine Transportation Reports to: Mark Kuehn, Food Services Director Schedule: Full-time; minimum 40 hours per week and as needed for projects. Long hours, short notice travel, weekend duties. May involve travel to several locations and extended stays outside of home port. Efficiency. Innovation. Integrity. These are our 3 Pillars. At Curtin Maritime, these core values are the framework for safe performance and operational excellence; proof of these pillars is evident in our people and our fleet. For 25 years, Curtin Maritime has been an industry leader in quality maritime solutions. We are a dynamic Marine Construction and Marine Transportation company experiencing rapid growth. Our team provides customers with a complete suite of maritime solutions, allowing us the incredible opportunity to work on unique projects in some of the most amazing places on earth. THIS ROLE: The Chef has responsibility for proper planning, preparation, and cooking for all meals at the facility and off-shore during jobs as needed. He/she will be responsible for menu planning, ordering, and purchasing food and drink items to provide 3 meals per day for the crew while ensuring the highest standard of quality. In addition, the Chef will be responsible to maintain the inventory of snack items, plates, cups, and utensils and ensure an acceptable level of cleanliness and organization in the Galley on the vessel and off-shore. The Chef will provide oversight and guidance to all vessel cooks and boat crews by assisting with menu planning, shopping and safe sanitary practices. WHAT YOULL DO: * Purchase all items required for meal preparation and serving * Use your experience and creativity to plan menus for Shoreside and offshore meals * Prepare and serve meals in a timely manner and according to the meal schedule * Ensure cleanliness of the meal preparation workspace and serving area * Manage the inventory of food, snacks and drinks to ensure adequate supply and minimize waste * Train vessel cooks and boat crew members in safe food handling, meal preparation and sanitary practices * Track and report expenditures to accounting using Excel * Washing dishes, cooking and serving utensils, and linens * Maintain conference room reservations on Outlook * Menu planning and meal preparation for crew and off-shore staff as needed WHO YOU ARE: * Possession of, or ability to acquire an MMC (Merchant Mariner Credential) * Possession of, or ability to acquire an TWIC • Possession of, or ability to acquire an AB (Able-bodied seaman) endorsement, limited or unlimited., • Possession of, or ability to acquire an STCW endorsement. 5 years of experience as a cook in a commercial setting * 3 years of experience as a prep cook * Maritime or cruise industry experience preferred * High school diploma or equivalent required * Culinary program certification preferred * SERV Safe food handler certification required * Valid Drivers License with clean driving record required * Ability to travel and live on board a vessel for extended periods of time Mental Aptitudes Required: * Self-motivated team player with a strong work ethic * Must be able to get along with office staff and vessel crew members * Must be able to effectively communicate both written and verbally * Confidence to initiate correspondence with crewmembers and staff * Must always follow all Company and United States Coast guard rules and regulations * Must comply with all work rules, including those that pertain to safety and health Physical Aptitudes Required: * Must meet fit for duty requirements upon job offer (pre-employment physical and drug test) * The employee must meet physical requirements including but not limited to, walking, stooping, kneeling, crouching, crawling, climbing up/down ladders and stairs, negotiating uneven and moving surfaces. * Ability to maneuver through/in/around small and/or confined areas within the * Ability to stand and walk on nearly a constant basis; ability to work long hours each * Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. * Ability to work when exposed to odors, dust, dirt, mechanical hazards, high noise levels, and potentially hazardous equipment. WHAT WE OFFER: * Competitive Compensation * Generous benefits package including Medical (Dental, Vision, STD & AD&D/Life Insurance at no cost for employees coverage) with additional option to elect incremental Life Insurance for employee and dependents and choice to elect Health and/or Dependent Flexible Spending Account Curtin Maritime is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

The Culinary Chef will serve as the backbone of our kitchen, bridging traditional deli techniques with elevated culinary execution.This role is ideal for a seasoned line cook ready to step into a leadership role or a chef who thrives in a high-volume, scratch-cooking environment.You’ll be inst

As a Chef, you will be responsible for overseeing the culinary operations in a professional kitchen.Your expertise, creativity, and leadership will contribute to the creation and execution of exceptional dishes, ensuring an outstanding dining experience for guests.You will supervise kitchen staff, m

Job Description We are Southern California’s leader in uniform and linen services – family owned and operated since 1932. Our proud heritage of quality service started 89 years, and the operation has remained in the family ever since for 4 generations. Republic Master Chefs services the restaurant, hospitality, and tourism industries in Southern California, from San Diego to Palm Springs to Santa Barbara and everywhere in-between. We provide restaurant table linens, chef coats, cook shirts and pants, server uniforms, aprons and kitchen towels, butcher coats, sheets, bath towels, mats, mops, restroom services, and many other supplies. Our values of teamwork, quality, and service have been at the heart of what we do and have strengthened our brands and business relationships. Job Summary: This position is responsible but not limited to new Installs, repairing and maintaining plant equipment and property as directed by the Chief Engineer. Maintaining inventory supplies and preparing maintenance records. Ensures operation of machinery and mechanical equipment by completing preventive maintenance requirements on engines, motors, pneumatic tools, conveyor systems, and production machines; following diagrams, sketches, operations manuals, manufacturer's instructions, to engineering specifications. Job Responsibilities: • Locates sources of problems by observing mechanical devices in operation; listening for problems; using precision measuring and testing instruments., • Removes defective parts by dismantling devices; using hoists and hand and power tools; examining form and texture of parts., • Determines changes in dimensional requirements of parts by inspecting used parts; using rules, calipers, micrometers, and other measuring instruments., • Adjusts functional parts of devices and control instruments by using hand tools, levels, plumb bobs, and straightedges., • Controls downtime by informing production workers of routine preventive maintenance techniques; monitoring compliance., • Fabricates repair parts by using machine shop instrumentation and equipment., • Maintains equipment, parts, and supplies inventories by checking stock to determine inventory level; anticipating needed equipment, parts, and supplies; placing and expediting orders; verifying receipt., • Conserves maintenance resources by using equipment and supplies as needed to accomplish job results., • Prepares mechanical maintenance reports by collecting, analyzing, and summarizing information and trends., • Maintains safe and clean working environment by complying with procedures, rules, and regulations., • Morning start-up and/or evening shutdown of all equipment including the boilers, pumps/tanks/valves, air compressors, water softeners, soil systems, conveyor systems, tunnel washers, conventional washers , dryers, feeder/ironer/folder systems, small piece folders, steam tunnels, cart washers and all other plant equipment Required Qualifications and Experience: Education: • Must be able to read, write and communicate effectively., • Basic computer skills, • Experience working on machinery, Electrical, plumbing, welding, carpentry and boiler applications., • Ability to trouble shoot from operation manuals, manufactures instruction electrical schematics at a basic level., • Must be able to walk or stand for long periods at a time during a full time shift., • Handling the maintenance task of stooping, pulling, or pushing and working in cramped spaces., • Be able to lift, push or pull 50 lbs. or more. Working conditions: Some exposure to extreme degrees of heat, noise, dust and dirt. Job Type: Full-time Salary: $20.00 - $28.00 per hour Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Schedule: • 8 hour shift, • Monday to Friday, • Weekend availability Work Location: In person American Textile Maintenance Co. 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, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Job Description The Reef opened in 1958 - and we continue to thrive today. Since then, The Reef has undergone multiple multi-million-dollar renovations, offering guests and team members an unforgettable, high-end experience. Fresh seafood, prime cuts, and innovative fare with a subtle Polynesian twist, The Reef on the Water puts a classy and delectable spin on California’s surf and turf cuisine. Guests bask in the beautiful California sun during daytime events and experience the twinkling lights of the Long Beach Harbor by night. The Reef offers a unique culinary experience with unmatchable views of the Long Beach skyline that is sure to impress. That, combined with the positive culture that we engage within daily, makes it an ideal place to level-up your career path. Top-Notch Benefits: Not only do you get to share your passion and abilities with the company and our guests, but we offer a variety of opportunities and benefits to our team members as well: • Competitive compensation, • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!, • Comprehensive health insurance plans that include substantial medical, dental and vision options, • 401k with annual employer match, • Employer paid life insurance, • Variety of supplemental benefit plans, • Health Savings Account, • Monthly dining reward dollars to use at various company locations, • Paid vacation, • Paid/floating holidays, • Bereavement Pay, • Employee Assistance Program (EAP) to assist with work life balance, • Employee Referral Program with payouts up to $4,000 each for qualifying management positions, • Opportunities to grow your career with a clear path for advancement Job Summary: The ideal candidate will be responsible for driving private event sales growth and revenue, by developing and executing strategic sales plans, identifying new business opportunities, and fostering relationships with new and existing clients. Job Duties: • Responsible for the preparation of arrangements with clients for functions that are booked in person, via the telephone, or through correspondence. Obtaining all pertinent information concerning the event., • Responsible for negotiating the price with clients, the drawing-up and securing of contracts., • Responsible for working with the other sales personnel and the DOC to generate new business and maintaining contact with current accounts., • Responsible for ensuring that each private event room is inspected prior to a function to verify that the room set-up according to BEO., • Work with the Chef on all special event menu items and requests., • Responsible for soliciting, negotiating and booking new/repeat business by conducting outside sales calls, mailings, networking, and community involvement., • Required to achieve designated revenue sales goals., • Minimum of 3 years of sales management experience in the hospitality or event industry, in a high-volume environment, • Strong track record of driving revenue growth and meeting sales targets, • Excellent communication, negotiation, and relationship-building skills, • Ability to work independently and as part of a team, • Proficiency in MS Office and sales management software, • Ability to work flexible hours, including evenings and weekends, • Experience in managing events of varying sizes and complexity We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Job Description 555 East has been serving Downtown Long Beach since 1983. The restaurant magically transports you to another time. Whether you’re a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination. Here's What We'll Bring To The Table for Event Sales Manager: • Competitive Salary: $65,000 + commission, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement, • Responsible for all event functions from marketing to booking., • Understand the competitive landscape and do what it takes to secure business that meets or exceeds revenue expectations and profit goals. Solicit, negotiate and book new and repeat clients using multiple channels, such as social media, outside calls, community outreach, and telemarketing., • Work local Key Influencers including Hotels, Convention & Visitor Bureaus, Chambers, Retail Outlets, Office Buildings and Condo/Apartment buildings, • Ensures excellence in guest satisfaction through effective communication and organization with all concepts., • Capture the client’s vision and effectively convey the specifications to appropriate departments, rapidly responding to inquiries, concerns, and issues, ensuring an exceptional client experience and seeding future sales., • Identify qualifying business potential, closing business, overcoming objections, negotiating, upselling and understanding the client’s needs through Features-Adjectives-Benefits selling, • Manage business on the books successfully and work pipeline of inquiries, prospects, tentative and definite bookings, • Conduct client visits when needed that are targeted and meaningful to build private dining sales, • Keeps up on industry trends and seeks creative ways to infiltrate markets/accounts, • Assist in reviewing and updating menus/packages, as requested to satisfy guest needs/maximizing revenue, • Assist in creating appropriate sales collateral tools to maximize revenueRequirements:, • A four-year college degree or equivalent education or experience is required, • Advanced knowledge of sales and hospitality principles and practices is expected., • At least 4 years previous sales experience in a restaurant and hotel operation, • Ability to write business correspondences and set up contracts and function sheets., • Ability to professionally present promotional materials to prospective clients, and to effectively communicate and coordinate with GM, Chef/kitchen staff, and outside vendors., • Ability to calculate figures and amounts for customer contracts., • Stable and progressive work history; Strong work ethic, • Achievement Driven

Job Description About Us Top Notch Staffing is California’s premier event staffing agency, specializing in food service, hospitality, and promotional industries. Since 2015, we’ve been connecting top-tier talent with high-profile clients, including catering companies, corporate brands, event planners, marketing agencies, and private hosts. From elegant galas and luxury weddings to corporate activations and VIP events, our team delivers unmatched professionalism and excellence. Position Overview We are seeking experienced Pastry Chefs to join our elite culinary team for a variety of event opportunities. The ideal candidate will have a passion for creating visually stunning and delicious desserts, an eye for detail, and the ability to work efficiently in fast-paced environments. This role is perfect for pastry professionals who enjoy flexible scheduling and the excitement of working across diverse events and venues. Responsibilities * Prepare, bake, and decorate high-quality pastries, cakes, and desserts for catered events. * Ensure consistent quality, presentation, and flavor according to client expectations. * Collaborate with event chefs, coordinators, and kitchen staff to meet event timelines. * Maintain a clean, organized, and compliant work area in accordance with health and safety regulations. * Adapt menus and recipes based on event size, style, and dietary restrictions. * Transport and set up pastry displays when required. Requirements * Minimum 1 year of professional pastry chef experience (event, catering, or bakery experience preferred). * Strong knowledge of pastry techniques, recipes, and presentation standards. * Ability to work under pressure and manage multiple tasks during events. * Reliable transportation to and from event locations. * Current Food Handler’s Card (preferred; higher pay rate for certifications such as ServSafe). * Flexibility to work evenings, weekends, and holidays as needed. Events You May Work On * Luxury weddings & private celebrations * Corporate & networking events * Charity galas & fundraisers * Festivals & high-profile entertainment events * Brand activations & pop-up culinary experiences Why Join Top Notch Staffing? * Flexible Scheduling – Choose events that fit your availability. * Diverse Opportunities – Work in a variety of event settings and gain new experiences. * Competitive Pay – Higher rates for experience and certifications. * Elite Clients – Serve at some of California’s most exclusive events. Company DescriptionTop Notch Staffing is California's premier staffing agency for food service and all hospitality industries, providing our clients with connections to amazing food and professional people for temporary, part-time and full-time assignments. Top Notch Staffing is your concierge to the best staff in California. The company began in early 2015 and has since been hired over 200 times by high profile catering companies as well as other private clients.Top Notch Staffing is California's premier staffing agency for food service and all hospitality industries, providing our clients with connections to amazing food and professional people for temporary, part-time and full-time assignments.\r\n\r\nTop Notch Staffing is your concierge to the best staff in California. The company began in early 2015 and has since been hired over 200 times by high profile catering companies as well as other private clients.

Job Description Job Title: Driver Supervisor for Food Service Company (Rancho Dominguez, CA) Department: Logistics Reports to: Sr. Logistics Manager Position Status: Full-Time, Exempt Date: 5/5/2025 Job Summary: The driver supervisor fills a vital role ensuring on-time deliveries to hundreds of Santa Monica Seafood (SMS) food service and grocery customers in Southern California each day. The supervisor will manage up to 20 route drivers and vehicles, and will utilize the latest route planning, vehicle tracking, safety, and environmental monitoring systems to meet performance goals and provide quality service. Besides deliveries, the supervisor will oversee the planning and execution of pick-ups from 3rd party consolidators and suppliers. The supervisor will also work closely with (1) the logistics office team responsible for activities such as parcel shipments, customer pick-ups (will calls), grocery shipments and product returns; and (2) other SMS departments such as Production, Sales, Customer Service and Procurement. Primary Position Duties & Responsibilities: • Manage up to 25 drivers and yard personnel, providing guidance, coaching, hiring, terminations, safety and compliance; compose and manage driver schedules, approve time sheets and sick and vacation time, reduce overtime as directed, be the face to drivers as they depart or return to/from routes; conduct routine and ad-hoc driver meetings with topics such as safety, current company related events, build team morale, and discipline drivers when necessary; ensure full compliance with California and L.A. County laws on driver and non-exempt employee meal breaks, rest periods, and other items, • Ensure completion of customer deliveries, supplier pick-ups and product transfers are executed according to plan each day; meet customer delivery windows; develop outstanding knowledge of customer locations such as locations, access / egress, parking locations, docks, noise and other restrictions, frequent requests, and capabilities such as key drops, • Support logistics performance and compliance goals by utilizing route dispatch, fleet tracking, maintenance and driver safety and performance systems; monitor and enhance compliance by computing and comparing route metrics; identify and pursue corrective action with drivers or internal customers (e.g. Sales) to ensure goals are met, • Incorporate knowledge of holidays, special events, major traffic accidents and weather into running a reliable operation, • Manage moves of SMS fleet trucks around the yard to stage, load and unload trucks when required; ensure trucks are not blocking access to Receiving docks, • Ensure SMS fleet of vans, box trucks and tractor-trailers are well maintained by leasing companies and maintenance shops, • Ensure shipping docks are clean, organized and functioning well, • Call and acquire rental trucks if necessary due to truck out of service or break-down, • Follow and enforce FSMA (Food Safety Modernization Act) and other food safety and quality regulation as stipulated by SMS operating practices, • Support dispatch office functions such as (1) parcel shipping for Chef Express and Seafood Express shipments; (2) truck loading and unloading; and (3) customer pick-ups, • Ensure documents such as Bills of Lading (BOLs) for food service, grocery, and parcel shipments are prepared and submitted correctly, • Use communication and interpersonal skills to interact effectively, both written and verbally, with internal and external customers; “overcommunicate efficiently”, • Identify and share process improvement and capacity re-alignment ideas with logistics management, • Conduct driver ride-alongs to assess route efficiency and driver performance; provide written evaluations, coaching, and ongoing development to improve safety, service and productivity., • Take direction from Senior Logistics Manager and VP, Logistics, • Other similar duties as assigned Desired Background / Requirements: • 2+ years’ experience as a supervisor in logistics or dispatch with direct supervision of 10 or more drivers and/or other non-exempt employees, • Demonstrated data and software skills including experience using planning, dispatch, and fleet tracking systems to manage routes, prepare performance metrics and interpret metrics to make good decisions, • Excellent knowledge of Southern California geography, • Self-motivated while working well in a team environment; show a desire to learn new skills and grow within role, • Able to problem solve and provide quick, effective solutions, • Reliable, responsible, dependable, and detail-oriented, • Substantial previous experience hiring, disciplining, and terminating drivers and/or other non-exempt employees, • Microsoft Office user – proficient with MS Word, Excel, and Outlook, • Bachelor’s or associate degree in business, management, logistics, operations, supply chain or equivalent, • Previous driving experience a plus, • Ability to lift to 50 lbs.Company DescriptionSanta Monica Seafood, established in 1939, is the largest seafood-only distributor in the Southwestern United States. With a commitment to quality, sustainability, and food safety, we serve a diverse clientele across the nation. Our Rancho Dominguez facility is a state-of-the-art 120,000 sq. ft. headquarters dedicated to processing and distributing premium seafood productsSanta Monica Seafood, established in 1939, is the largest seafood-only distributor in the Southwestern United States. With a commitment to quality, sustainability, and food safety, we serve a diverse clientele across the nation. Our Rancho Dominguez facility is a state-of-the-art 120,000 sq. ft. headquarters dedicated to processing and distributing premium seafood products

Job Description We are looking to hire an Chef-Director, Food Service Innovation that will support the Food Service Operations team in the Long Beach area. We offer industry training, medical, dental and vision insurance, performance bonuses, and a 401(k) match. The Chef-Director of Food Service Innovation will lead the development and implementation of innovative food and beverage offerings, introducing new products to our customers and advancing our organization’s growth goals. This role involves enhancing and optimizing current menu offerings to capitalize on different dayparts and market needs. The Director will collaborate with current and prospective suppliers to gain insights on evolving culinary trends, ideate, and ultimately develop and test new food concepts across various markets. Staying ahead of industry trends and working with cross-functional teams to deliver programs tailored to the convenience store experience is key. The ideal candidate will have strategic vision and execution skills, and the ability to lead their team with a hands-on approach. They will be a data-driven, analytical decision-maker, utilizing external and internal data to validate the success of new and existing programs. The Director will develop effective promotional strategies to attract customers to the category, enhance profitability through price optimization, and secure lower product costs through negotiation. The Director will strategically manage vendor partnerships to align with our strategic objectives. They will work closely with operations and other stakeholders to ensure the successful execution of programs at retail. This role also involves leading the Food Service Field team by setting clear goals and objectives to achieve our business targets. We are a growing company and believe in providing a great place to work and grow. Our motto is “I Got It!” and if you’re looking for a stable, rewarding, challenging career then “I Got It!” Essential areas of the position include: • Develop and execute a comprehensive food service innovation strategy aligned with the company’s goals and objectives., • Lead the creation and launch of new food products, ensuring they meet quality, cost, and customer satisfaction standards., • Works with key vendors, conducts market research to identify emerging trends, market opportunities, and consumer preferences to guide Food and Beverage menu development., • Negotiates contracts with key vendors/suppliers to maximize promotional funding, favorable costs, and relevant vendor program support., • Establish and maintain relationships with key suppliers and partners to source high-quality ingredients and innovative products., • Work closely with cross-functional teams including marketing, operations, and supply chain to ensure seamless execution of new initiatives., • Develop pricing and promotional strategies to drive sales incrementality in the category while maximizing competitive advantage and margin growth., • Manage the budget for food service innovation projects, ensuring cost-effectiveness and ROI., • Performs on-going verification of results against budgeted sales and gross profit and develops plans to ensure targets are met., • On a weekly, monthly cadence monitor and reports on category KPIs to measure and manage sales, unit, and margin performance as well as inventory levels to ensure we meet budget and performance expectations., • On a frequent basis, visits Rocket retail locations and performs store walks with supplier vendors and operations teams to drive success at retail., • Works with Brand Marketing department on the development and execution of advertising / promotional signage., • Oversees the performance of various QSR programs within our convenience stores., • Performs other duties and responsibilities as assigned by management., • Bachelor’s degree in Food Science, Business Administration, or a related field., • Minimum 10 years of experience in food service, product development, or a related field, with at least 5 years in a leadership role., • A proven track record of developing and implementing successful food service programs at retail is required., • Strong understanding of food industry trends, consumer behavior, product assortment, placement, pricing, and concept development in food service., • Demonstrated abilities to think strategically about complex issues, leading to thoughtful recommendations and creative action plans., • A self-starter with proven ability to manage and prioritize multiple projects simultaneously, and consistently strives to exceed expectations., • Strong negotiation skills are required, specifically with suppliers and vendors., • Creative, results-oriented, and able to thrive in a fast-paced, dynamic environment, • Exceptional verbal, written communication and presentation skills required., • High level of problem-solving skills; must be highly analytical and be able to create/interpret analysis to support recommendations | Understanding of P&L

Job DescriptionSalary: $16.50 per hour Food Service Worker DETAILS OF POSITION Location: JFTB / Full-time: Monday Friday / Weekends / Hours: Varies / Starting rate: $16.50 per hour PURPOSE OF POSITION VTC Enterprises dba LOVARC has been supporting adults with developmental disabilities since opening our doors in the 1960s. This position supports the mission of the military dining facility by ensuring meals are served efficiently, safely and in an inviting environment, contributing to the well-being and readiness of military personnel, staff and guests. For more information visit our website: Essential Functions and Responsibilities • Prepares and portions food items according to military guidelines and production logs, ensuring correct serving sizes and completion of temperature checks during meal service., • Maintains working knowledge of HACCP procedures and completes basic production log documentation as required., • Sets up and restocks food service counters, steam tables, dining room tables, and service stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages., • Prepares dining areas by cleaning tables and setting up condiments, flatware, napkins, and other service items., • Prepares fruits and vegetables for cooking and serving, including washing, peeling, cutting, slicing, dicing, and opening canned products. Operates simple food preparation equipment, such as electric potato peelers., • Monitors portion control, rotates food items to ensure freshness, and conducts temperature checks prior to and during food service line operations., • Portions food into serving dishes and serves customers cafeteria-style with attention to presentation and uniform portion sizes., • Prepares and replenishes beverages, including coffee, tea, iced water, and other drinks., • Clears and cleans dining tables during and after meal periods; ensures dining areas remain clean and welcoming., • Sweeps, mops, and vacuums in both kitchen and dining areas., • Cleans and sanitizes kitchen equipment such as ranges, ovens, fryers, pressure cookers, steam kettles, and broilers., • Washes dishes, pots, pans, coffee urns, glasses, and flatware using manual methods and mechanical dishwashers., • Properly disposes of food waste and trash, maintaining cleanliness and sanitation in waste areas., • Cleans woodwork, windows, display counters, and polishes dining area furniture., • Moves heavy garbage cans, assists with unloading supply trucks, and helps store heavy supplies in appropriate locations., • Follows all military and facility safety protocols and sanitation standards., • Performs other duties as assigned by the Chef Manager. Supervisory responsibilities: None Qualifications Education and/or experience: Minimum of a high school diploma or equivalent. Culinary arts training or vocational training are preferred. Prior commercial kitchen experience or cooking for large groups desired. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: N/A. Certificates, licenses, registrations: Must obtain and maintain a ServSafe Food Handler Certification. Other skills and abilities: Must be able to multi-task and perform in a fast-paced work environment. Must be able to work weekends, evenings, nights and holidays. Benefits • Paid holiday, vacation, and sick leave, • Medical, Dental, Vision, and Life Insurance, • Retirement Plan, • Employment Assistance Program (EAP) VTC Enterprises is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status

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 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, • SPANISH SPEAKER

Job Description Part-Time (or Full Time) Sushi Chef in Need! We are currently hiring sushi chefs and sushi helpers to further expand our business. We are adding additional night shifts (5 PM-11:00 PM) Tuesday through Sunday! Contact us today and start right away. Desired skills: Can efficiently prep and make rolls in a fast-paced environment Positive attitude and work ethics Able to work flexible hours Team oriented Compensation: $16 - $22 Job Types: Full-time, Part-time, Contract

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

ASM Global - JobID: R100111683 [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

ASM Global - JobID: R100111749 [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

Urban Plates - PLATES - Long Beach [Kitchen Supervisor] As a Sous Chef at , you'll: Assist the Chef in the management of all culinary operations and duties; Be accountable for the quality of food delivered to the guest and kitchen execution and driving profitable sales growth; Promote and manage lin

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate $17 - $20 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained in your area of expertise to ensure your capability and understanding of safety and sanitation. You will be trained on our kitchen standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately.

Job Description 555 East has been serving Downtown Long Beach since 1983. The restaurant magically transports you to another time. Whether you’re a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination. Competitive hourly rate $17 - $21 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained in your area of expertise to ensure your capability and understanding of safety and sanitation. You will be trained on our kitchen standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately.

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

Job DescriptionJob Summary: Under the direction of the Cook II or above, the Cook I preps, cooks and dispenses food for students, faculty, staff and guests. Assists the Cook II or above in prepping and cooking weekly meals. Essential Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Preps, cooks and dispenses food for students, faculty, staff and guests., • Coordinates and prepares food items for salad bars, grill areas, sandwich bars, franchise kiosks and other food areas., • Regularly handles animal and vegetable proteins through various stages of cooking, • Coordinates daily activities., • Assists in line service and dish room., • Compliance with all required safety and health regulations and procedures., • Assist Chef with recipes, • Maintain cleanliness and sanitation of all equipment and all areas of the kitchen., • Prepare and follow menus, recipes and formulas., • Prepare and cook all food groups and use appropriate judgment for quality, including quantities necessary for groups of varying sizes., • Provides support by monitoring or guiding other kitchen staff employees as needed., • May assist in cost control monitoring, • May assist in counting inventory, • Complies with all Beach Shops policies and HACCP standards, • High School Diploma or GED preferred., • 2 years of minimum work experience as a cook, preferred., • Experience with high volume production for breakfast, lunch and dinner., • Knowledge of food quality, food standards, and food service equipment., • California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment., • Ability to effectively communicate in English both written and oral form., • Must be dressed and well-groomed in Company approved uniform at all times., • Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working, • Ability to follow written and verbal instructions regarding safety procedures., • Attend all training provided by employer Note: This job is a union position. Please contact Human Resources if you have any questions.

Job Description 555 East has been serving Downtown Long Beach since 1983. The restaurant magically transports you to another time. Whether you’re a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination. Competitive hourly rate $20 - $26 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The butcher/meat cutter positions are one of the most important positions we have in executing accurate prep with consistency and quality control to ensure that every guest has a memorable meal. As a butcher, you will be executing the portioning and breaking down sub-primals into various cuts of meats. You will be using a band-saw and will need to have previous experience as a butcher. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 2 years experience as a butcher or meat cutter., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers. b) All menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. c) Correct maintenance and use of food serving and preparation equipment. ESSENTIAL JOB FUNCTIONS: 1. Ability to arrive to scheduled shift on time., 2. Sharpen and adjust cutting equipment., 3. Receive, inspect, and store meat upon delivery., 4. Cut, bone, or grind pieces of meat., 5. Weigh, wrap, and display cuts of meat., 6. Cut or prepare meats to specification or customer’s orders., 7. Store meats in refrigerators or freezers at the required temperature., 8. Keep inventory of meat sales and order meat supplies., 9. Twice daily checking of dry age room humidity and room temperature., 10. Rotation of dry aged products and detailed logging of product., 11. Logging of weights of product along with tracking of waste and portioning., 12. Clean equipment and work areas to maintain health and sanitation standards., 13. Complete opening and closing duties as assigned, including the following: a. Set up physical aspect of station. b. Make preparation list of necessary food items. c. Requisition all listed food items and transport from walk-in, etc. to assigned station. d. Check quality and quantity of all stock and supplies. e. Ensure cleanliness and condition of assigned station. 14. Ability to follow supervisor’s instruction., 15. Follow maintenance program and cleaning schedule., 16. Alert Chef or Sous Chef as to any deficiencies of food items., 17. Communicates with Manager prior to leaving shift., 18. Contributes to the restaurant team by completing tasks as assigned. Equal Opportunity Employer

Job Description 555 East has been serving Downtown Long Beach since 1983. The restaurant transports you to another time. Whether you’re a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination. Competitive hourly rate $20 - $27 / hour based on experience. We keep it reel! Premium benefits, an amazing array of craft cocktails, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job DescriptionJob Summary: Under the direction of the Cook III or above, the Cook II preps, cooks and dispenses food for students, faculty, staff and guests. Assists the Cook III or above in prepping and cooking weekly meals. Essential Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Preps, cooks and dispenses food for students, faculty, staff and guests., • Coordinates and prepares food items for salad bars, grill areas, sandwich bars, franchise kiosks and other food areas., • Coordinates daily activities, including assisting in line service and dish room., • Compliance with all required safety and health regulations and procedures., • Supports Chef and leadership in recipe development, • Maintain cleanliness and sanitation of all equipment and all areas of the kitchen., • Prepare and follow menus, recipes and formulas., • Prepare and cook all food groups and use appropriate judgment for quality, including quantities necessary for groups of varying sizes., • Receive, verify, sort and stock supplies. Inspects delivered items to assure quality standards are met., • Provides support by monitoring or guiding other kitchen staff employees as needed., • May assist in cost control monitoring, including inventory management, • Complies with all Beach Shops policies and HACCP standards, • Observes and test all foods by tasting, smelling, and piercing with fork to observe that it is cooked prior to serving and works to assure maintenance or proper temperature of food items., • Fielding suggestions, criticisms and compliments to evaluate acceptance of the menu., • Inspecting delivered items to assure quality standards are met., • Ensures all food is stored in proper containers and at proper storage and holding temperatures, • Maintaining accurate records to determine amounts of food to prepare, • Compliance with all required safety and health regulations and procedures, • Ensures that all necessary opening and closing kitchen procedures has been performed, • Follow standard weekly menus ensuring that the handling, preparation, display and quality of food products are standardized., • Ensures that a quality product is prepared and served in a timely manner, • Supervise activities to ensure recipe adherence, quality control, timeliness, safe food handling practices and attractive food presentation techniques., • High School Diploma or GED preferred., • 3-5 years of minimum work experience as a cook, preferred., • Experience with high volume production of multi-cultural foods for breakfast, lunch and dinner., • Knowledge of food quality, food standards, and food service equipment., • California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment, • Ability to effectively communicate in English both written and oral form., • Must be dressed and well-groomed in Company approved uniform at all times., • Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working, • Ability to follow written and verbal instructions regarding safety procedures., • Attend all training provided by employer Note: This is a union position. Please contact Human Resources with questions.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate $20 - $24 / hour based on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

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

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

Job Description 555 East has been serving Downtown Long Beach since 1983. The restaurant magically transports you to another time. Whether you’re a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination. Competitive hourly rate $18.50 - $23 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained and tested in your area of expertise to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our kitchen standards and you will contribute and excels in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate $18 - $22 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Fry) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job DescriptionJob Summary: Under the direction of the Cook II or above, the Cook I preps, cooks and dispenses food for students, faculty, staff and guests. Assists the Cook II or above in prepping and cooking weekly meals. Essential Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Preps, cooks and dispenses food for students, faculty, staff and guests., • Coordinates and prepares food items for salad bars, grill areas, sandwich bars, franchise kiosks and other food areas., • Regularly handles animal and vegetable proteins through various stages of cooking, • Coordinates daily activities., • Assists in line service and dish room., • Compliance with all required safety and health regulations and procedures., • Assist Chef with recipes, • Maintain cleanliness and sanitation of all equipment and all areas of the kitchen., • Prepare and follow menus, recipes and formulas., • Prepare and cook all food groups and use appropriate judgment for quality, including quantities necessary for groups of varying sizes., • Provides support by monitoring or guiding other kitchen staff employees as needed., • May assist in cost control monitoring, • May assist in counting inventory, • Complies with all Beach Shops policies and HACCP standards, • High School Diploma or GED preferred., • 2 years of minimum work experience as a cook, preferred., • Experience with high volume production for breakfast, lunch and dinner., • Knowledge of food quality, food standards, and food service equipment., • California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment., • Ability to effectively communicate in English both written and oral form., • Must be dressed and well-groomed in Company approved uniform at all times., • Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working, • Ability to follow written and verbal instructions regarding safety procedures., • Attend all training provided by employer Note: This is a union position. Please contact Human Resources if you have questions.

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: Porsche LA - 19800 South Main Street, Carson, CA 90745. Note: online applications accepted only., • Schedule: Full time schedule. Tuesday through Saturday, 8:30 am to 4:30 pm. More details upon interview., • Requirement: Previous culinary experience is required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1449188. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionSalary: $20.00 per hour DETAILS OF POSITION Location: JFTB / Full-time: Monday Friday / Weekends / Hours: Varies / Starting rate: $20.00 per hour PURPOSE OF POSITION VTC Enterprises dba LOVARC has been supporting adults with developmental disabilities since opening our doors in the 1960s. To prepare and cook high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. This position supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements. For more information visit our website: Essential Functions and Responsibilities • Prepares all food items in strict accordance with military dining facility guidelines and standards., • Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking. Any variations to recipes must be approved by the Chef Manager., • Prepares food by safely and efficiently operating a variety of kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers., • Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish for culinary use., • Cooks a variety of menu items including, but not limited to, breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads., • Works closely with the Chef Manager and other kitchen staff to ensure timely preparation and service of all meals., • Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts in preparation for service., • Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils throughout the shift and at the end of service., • Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines., • Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Chef Manager., • Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times., • Ensures compliance with all military dining facility policies and procedures., • Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Chef Manager., • Assists with setup, service, and cleanup for special functions and events as directed., • Participates in ongoing training and professional development as required by the dining facility., • Perform other duties as assigned by the Chef Manager. Supervisory responsibilities: None Qualifications Education and/or experience: Minimum of a high school diploma or equivalent. One year experience in food service preferred. Culinary arts training or vocational training is preferred. Prior commercial kitchen experience or cooking for large groups desired. Previous experience using a grill preferred. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others.Ability to read and interpret a recipe. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: N/A Certificates, licenses, registrations: Must obtain and maintain a ServSafe Food Handler Certification. Other skills and abilities: Must be able to multi-task and perform in a fast-pacedwork environment. Must be able to work weekends, evenings, nights and holidays.Ability to train and work with individuals with disabilities. Knowledge of sanitation requirements and health code standards Benefits • Paid holiday, vacation, and sick leave, • Medical, Dental, Vision, and Life Insurance, • Retirement Plan, • Employment Assistance Program (EAP) VTC Enterprises is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status

Job DescriptionCompany Description Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team. Job Description • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues, • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Review the daily production sheets with the Sous Chef., • Responsible for the day-to-day operations of their station, • Liaise with Front of House Managers as needed, • Have full knowledge of all menu items, daily features and promotions, • Keep overproduction and food waste to a minimum, ensure proper rotation, labeling, and storing of food in order to reduce food cost expense, • Ensure storeroom requisitions are accurate, • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met, • Ensure that station opening and closing procedures are carried out to standard, • Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense, • Operate all kitchen equipment and conduct themselves with safety in mind at all times, • Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines, • Prepares lists of food products required for station for Sous Chef order and approval, • Ensure a clean and safe working environment, and actively participate in health and safety initiatives., • Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards., • Practice safety and sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures., • Cook orders as requested, including special requests., • Start food items that are prepared ahead of time, making sure not to prepare over estimated needs., • Properly portion all items on assigned station., • Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages., • Assist in prep work of vegetables and condiments as required for the next shift., • Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables., • Duties may include different kitchen prep work, garde-manger, line, butcher, fish preparation, soups, hot side, cold side, banquets, colleague dining room, pastry, etc.., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment and supplies., • Inspect the cleanliness and working condition of all tools, equipment and supplies., • Check production schedule and pars., • Establish priority items for the day., • Inform the Supervisor of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the Storeroom and stock in designated areas., • Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift., • Prepare all menu items following recipes and yield guides., • Inform the Sous Chef of any shortages before the item runs out., • Inform F&B service staff of 86'd items and amount of available menu items/special dishes throughout the meal period., • Inform Sous Chef of any excess items that can be used in daily specials or elsewhere., • Breakdown work station and complete closing duties:, • Return all food items to the proper storage areas., • Rotate all returned product., • Wrap, cover, label and date all items being put away., • Straighten up and organize all storage areas., • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves., • Return all unused and clean utensils/equipment to the specified locations., • Ice down hot items from the steam table, so they cool quickly., • Turn off all equipment not needed for the next shift., • Restock items that were depleted during the shift., • Review status of work and follow-up actions required with the Sous Chef before leaving., • Assist with inventories as scheduled., • Assist in plating up Banquet meals as assigned., • Work at off-premises functions., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Assist Stewards in order to make clean up a more efficient process., • Perform duties in other areas of Kitchen as assigned., • Adhere to all hotel environmental policies and initiatives, • Follow kitchen policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Actively share ideas, opinions and suggestions in daily shift briefings, • Attend designated meetings., • Maintain regular and predictable attendance, • Other duties as assigned Qualifications • Previous experience in the Culinary field required, • Experience in Garde Manger, Hot Kitchen, Banquet Kitchen in a 4 or 5 Diamond Hotel preferred, • Advanced Knife skills, • Diploma or Certification in a Culinary discipline an asset, • Strong interpersonal and problem-solving abilities, • Highly responsible & reliable, • Ability to work well under pressure in a fast-paced environment, • Ability to work cohesively as part of a team, and also under minimal supervision, • Ability to focus attention on guest or employee needs, remaining calm and courteous at all times, • Must be able to work flexible shifts including mornings, evenings, weekends, and holidays, • Ability to verbally communicate effectively with co-workers in English, • Reading, writing and oral proficiency in the English language, • Pushing, pulling, bending, stooping, upward reaching, • Ability to read BEO for banquet functions, • Ability to cook on carving station, pasta, omelet and stir fry stations, • Ability to cut, trim and bone meat prior to cooking, • Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use, • Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods, • Ability to measure and mix ingredients according to recipes, • Must possess high-quality standards., • Ability to have a positive relationship with other departments Additional Information What is in it for you: • Hourly rate: USD $28 per hour, • Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe., • We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential., • Opportunity to develop your talent and grow within your property and across the world! We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Job Description 555 East has been serving Downtown Long Beach since 1983. The restaurant magically transports you to another time. Whether you’re a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination. Competitive hourly rate $18 - $25 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description Pay Grade: 11 Salary: $90,000 - $95,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. We are currently seeking a qualified candidate for a temporary position, with the possibility of transitioning to a permanent role. This is an excellent opportunity for individuals looking to grow within a dynamic and supportive team environment. Job Summary Summary: As an Assistant Director of Dining Services I, you will be responsible for assisting with the day-to-day food service operations of a senior living community. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: • Works with the Chef and management team in creating nutritious and top quality food., • Implements new culinary programs in conjunction with the marketing and culinary teams., • Maintains excellent relationships with the client., • Manages, trains, and develops associates., • Performs other duties as assigned. Qualifications: • 1 to 3 years of food service management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Strong leadership and communication skills., • Financial experience and business acumen skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1462107 CCL Hospitality Group Caitlin Pham [[req_classification]]

The Chef de Cuisine assists in leading daily kitchen functions, dish development, and staff supervision. Core duties include maintaining optimal efficiency, productivity, and quality; staying current on culinary trends; documenting all recipes and procedures; and taking full operational leadership w

Chef Job Duties: Lead, mentor, and manage culinary team.

Core duties include maintaining optimal efficiency, productivity, and quality; staying current on culinary trends; documenting all recipes and procedures; and taking full operational leadership when the Executive Chef is off-property or engaged in events or projects. We are looking to add a Chef de

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Nibbi Brothers has been a member of the Bay Area’s construction community since 1950.The Company is known for its integrity, innovation, quality and contributions to the communities in which it works.Nibbi’s safety program often exceeds federal and state requirements, demonstrating that the safe

Chef Job Duties: Lead, mentor, and manage culinary team.

General Manager — City of Industry, CA.Are you a dynamic leader ready to build something extraordinary? At Golden West Packaging Group, we don’t just make packaging—we create solutions that move industries forward.We’re growing fast, expanding our capabilities, and investing in our people—

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Support and assist Servers, Bartenders, Chefs, and Managers.

General Manager City of Industry, CA.Are you a dynamic leader ready to build something extraordinary? At Golden West Packaging Group, we dont just make packagingwe create solutions that move industries forward.Were growing fast, expanding our capabilities, and investing in our peopleand were lookin