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Job Description Le Parfait Paris in San Diego, CA is looking for one Junior Sous Pastry Chef to join our strong team. We are located at 4564 Alvarado Canyon Road Suite G. Our ideal candidate is self-driven, ambitious, reliable and engaged. Hours: 5am-1:30pm Days: flexible, must be available weekend and holidays About 40hrs a week Salary of $3,800/month + $ Bonus Possibility to Grow within Company Responsibilities • responsible of the dessert production line, • Work with different preparation from SCRATCH; mousses, biscuits, custards, creams, tart crusts, cream puffs, puff pastry, • keep inventory of the finished product line, • keep inventory of the raw ingredient, • Work with Chef on new creation, • Must be able to assist on our other department (Macaron, bread, croissants and finishes) when needed, • Must be able to work quickly and efficiently while maintaining quality and accuracy., • At least 4 years of PROFESSIONAL experience in the Pastry Field

Job DescriptionBenefits: • 401(k), • Competitive salary Positions could be full time or part time Executive Chef pay range is $70,000-85,000 salary Sous Chef pay range is $19-26 per hour plus tips. The position could be salaried for the right person.

Job Description Salary: $85,000 - $90,000 Other Forms of Compensation: Pay Grade: 12 Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary The Senior Sous Chef supports and oversees the daily operations of a high-volume Corporate Dining Account, including a lively cafe and on-site and off-site catering programs. This role partners closely with the Executive Chef to ensure consistent quality, efficient operations, and the successful execution of both café service and catered events. The Senior Sous Chef plays a key leadership role, stepping in for the Executive Chef as needed, while guiding and developing the culinary team. Key Responsibilities • Assist the Executive Chef in leading all aspects of culinary operations, including production, quality, and presentation., • Oversee day-to-day kitchen management and serve as acting chef in the Executive Chef’s absence., • Mentor and train sous chefs and hourly culinarians, ensuring high performance and professional growth., • Partner with the Executive Chef on menu development, new program rollouts, and seasonal offerings., • Lead and execute on-site and off-site catering events, maintaining creativity, precision, and client satisfaction., • Monitor purchasing, inventory, and cost control measures to achieve financial goals., • Ensure compliance with all food safety, sanitation, and regulatory standards., • Foster strong client and guest relationships through high-quality service and responsiveness.Preferred Qualifications, • Associate’s degree in Culinary Arts or equivalent professional experience., • Progressive leadership experience in culinary management, ideally in corporate dining or high-volume foodservice., • Strong background in catering execution and daily foodservice operations., • Extensive knowledge of culinary trends, cost controls, sanitation, and presentation standards., • Proven ability to lead, develop, and empower diverse culinary teams., • Strong computer and organizational skills, including Microsoft Office Suite. Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1456653 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job Description Sous Chef – The Wild Thyme Company At The Wild Thyme Company, we handcraft delicious, local, and seasonal cuisine without global boundaries. With an innovative and fresh approach to catering, we raise the bar for off-premise catering in San Diego. Our award-winning team thrives in a fast-paced, creative, and fun environment where good food, good vibes, and collaboration come together to make every event exceptional. We are seeking a full-time Sous Chef to join our Culinary Management team. This role calls for a motivated, passionate, and organized leader who thrives in a catering kitchen environment. If you’re the kind of chef who brings both creativity and discipline to the table—and you live by our High 5 Core Values (Respect, Don’t Half-Ass It, Huddle, Crave, and Good Vibes)—we’d love to meet you! What You’ll Do: Production • Assist in leading and managing our prep/production team and Event Chefs., • Ensure everything leaving the kitchen meets TWTC’s gold-standard quality., • Oversee prep lists, tastings, and event check-outs., • Collaborate with the Executive Chef and team to refresh menus, recipes, and presentation ideas., • Assist Kitchen Production Coordinator with walk-in & freezer organization (pars, product movement, FIFO)., • Ensure all products are labeled, dated, and ready for flawless production., • Mentor, train, and inspire kitchen staff to sharpen their skills., • Keep a spotless kitchen environment using daily/weekly checklists., • Act as Tasting Chef when needed, ensuring promised items deliver as beautifully as they tasted., • Perform event check-outs—validating counts, reviewing recipes, and ensuring nothing leaves the kitchen less than perfect., • 5+ years of culinary experience, ideally in catering, banquets, or high-volume production., • A strong leader who thrives in a fast-paced, creative, and ever-evolving environment., • Excellent organizational skills—able to juggle prep lists, events, and team needs without dropping the ball., • A dynamic, creative workplace that values team huddles, fresh ideas, and good vibes., • Opportunities to contribute to San Diego’s most exciting events., • A company culture that believes in growth, respect, and never half-assing anything. If you’re ready to bring your passion, leadership, and culinary creativity to a team that takes food (but not itself) seriously, we’d love to hear from you. Send us your resume and let’s get cooking!

Job Description “We will develop a loyal and talented staff through education & training and teach passion through example” - The Wild Thyme Way Would you like to work with a Fun Foodie Family? Here at The Wild Thyme Company, we set goals together, work hard together, and laugh together. If you desire a creative culinary company where you can grow professionally, this may be the place for you! We are currently hiring Event Chefs for every day of the week, but especially Fridays, Saturdays, and Sundays! We offer flexible hours and schedules, with room for growth on our team. The role of Event Chef is one of the most critical positions at any party or event. The Event Chefs must understand the expectations set by The Wild Thyme Company, its Culinary team, and Sales Team to ensure consistent quality, production, and presentation of food, and excellent customer service. The key responsibilities of this position include but are not limited to: * Ensuring that the correct amount of all food and kitchen supplies are loaded on the truck in an organized and efficient manner. * Ensuring that all food is properly held on site in coolers, cambros, or at room temp as needed to follow California health code. * Collaborating with a talented team of back-of-house and front-of-house staff to deliver on the Executive Chef’s vision and goals. * Preparing food at the proper time and in the proper amount, not too early or too late, but right on time. * Ensuring cleanliness, proper sanitation, and safety at the venue. * Willingness and ability to think on their feet, use creativity and problem solving, adapt, ask questions, and make necessary decisions. * Having a great eye for food presentation, knowledge of food trends, and high standards for customer service and satisfaction. Education/Vocational Experience * We are hiring for multiple positions, at different skill levels. Pay * Non-Exempt hourly pay ranging from $18-25/hour, depending on experience Benefits include * Flexible hours, full-time or part-time positions, growth opportunities, employee breakroom with free snacks, company fitness challenges, and occasional free meals. The Wild Thyme Company is a NON-SMOKING company with any events. There is absolutely no smoking allowed on any venue or private property by any Wild Thyme employee. In addition, please respect the neighborhoods of our venues and customers.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create according to head chefs direction, • 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 regulationsQualifications:, • Previous experience as a chef or cook, • ServeSafe or Food Handlers Certification, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Illumina - 5200 Illumina Way, San Diego, CA 92122. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, hours may vary. More details upon interview., • Requirement: Previous sous chef experience is preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1456448. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Sous Chef: • Competitive Salary: $70,000 - $85,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 2 year experience as a cook supervisor/sous/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to 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 lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches

Job Description “We will develop a loyal and talented staff through education & training and teach passion through example” - The Wild Thyme Way Would you like to work with a Fun Foodie Family? Here at The Wild Thyme Company, we set goals together, work hard together, and laugh together. If you desire a creative culinary company where you can grow professionally, this may be the place for you! We are currently hiring Event Chefs for every day of the week, but especially Fridays, Saturdays, and Sundays! We offer flexible hours and schedules, with room for growth on our team. The role of Event Chef is one of the most critical positions at any party or event. The Event Chefs must understand the expectations set by The Wild Thyme Company, its Culinary team, and Sales Team to ensure consistent quality, production, and presentation of food, and excellent customer service. The key responsibilities of this position include but are not limited to: * Ensuring that the correct amount of all food and kitchen supplies are loaded on the truck in an organized and efficient manner. * Ensuring that all food is properly held on site in coolers, cambros, or at room temp as needed to follow California health code. * Collaborating with a talented team of back-of-house and front-of-house staff to deliver on the Executive Chef’s vision and goals. * Preparing food at the proper time and in the proper amount, not too early or too late, but right on time. * Ensuring cleanliness, proper sanitation, and safety at the venue. * Willingness and ability to think on their feet, use creativity and problem solving, adapt, ask questions, and make necessary decisions. * Having a great eye for food presentation, knowledge of food trends, and high standards for customer service and satisfaction. Education/Vocational Experience * We are hiring for multiple positions, at different skill levels. Pay * Non-Exempt hourly pay ranging from $18-25/hour, depending on experience Benefits include * Flexible hours, full-time or part-time positions, growth opportunities, employee breakroom with free snacks, company fitness challenges, and occasional free meals. Valid driver's license and clean driving record required. Proof of auto-insurance will be requested. The Wild Thyme Company is a NON-SMOKING company with any events. There is absolutely no smoking allowed on any venue or private property by any Wild Thyme employee. In addition, please respect the neighborhoods of our venues and customers.

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

Job Description JOB DESCRIPTION The roles of the event chef and Captain are the most critical aspects of any party. As the event chef, you are the last line of defense for any problems that may arise: the last set of eyes and hands to ensure that the food, staff, organization and every other aspect of the on-site kitchen is in order. Since the warehouse employees and the kitchen staff rarely have the opportunity to be with you at an event, there are many things open to interpretation. It is important that you understand the expectation set by the Owner, Culinary team and sales team of our company to ensure consistent production of food, including presentation, cooking techniques and flavors. Your job description is: The event chef is responsible for organizing and managing the event kitchen staff and food product to ensure that the following goals are met: 1. All food is prepared according to the recipe and instructions., 2. The kitchen is set up and maintained in a clean, organized and efficient way., 3. All kitchen assistants are managed in a professional manner, assigned tasks suitable to their skill level and kept busy at all times. The event chef is responsible for ensuring that all staff working for him/her are working safely and sanitarily, and are preparing food according to specifications., 4. Food is prepared at the proper time and in the proper amount. The balance of cooking food too early and beginning too late is very fine and can only be mastered through training and by having a game plan prior to beginning production., 5. All food received at the main kitchen is stored on the catering truck properly and is the correct product and amount., 6. All food is held on site in the proper manner, i.e. in coolers, cambros or at room temperature depending on the product (based on California health code)., 7. All food and kitchen supplies are loaded on the truck in an organized and efficient manner and all food is returned to the walk-in upon return to the main kitchen, 8. The event chef represents the entire company, from the sales staff that has planned the party to dishwashers who will clean up after every event. Each must take ownership for their position and do it to the best of their ability and to the company’s expectations.

Job Description Job Purpose: The Chef Manager is responsible for supporting the direction and delegation of duties, and performance results under the directives of the District Manager and the operations team. The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications associated with Air Culinaire Worldwide food production orders. They will facilitate and in a hands-on manner, direct and coordinate the physical duties and orchestration of Air Culinaire activities and job functions in support of his or her District Manager. The Chef Manager conducts these duties and initiatives in a manner that’s aligned and compliant with company policy and procedures and verifies his or her markets qualitative and financial P&L performance and scheduled profitability. The Chef Manager will drive all performance and efficiency standards within the market and assist the District Manager and his/her team in achieving the company’s mission and operational The Chef Manager will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will be the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards. The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world-class Guest Service, and employee/customer relations. Responsibilities and Associated Duties: Under the direction of the District Manager, the Chef Manager will be responsible for managing the quality of work performance of the team while supporting global communications, operations standards and delivery of business functions in his or her market, to meet the demands of our clientele, as well as the market performance expectations of Air Culinaire; this includes assurance of performance standards, product specifications, accuracy, training and upholding the culinary expertise required in all kitchens. The Chef Managers primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Chef Manager will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Chef Manager will support the District Manager, and Senior Director of Operations and Sales team to consistently communicate, report, collaborate and adhere to procedures to deliver exceptional guest experiences to every client within the Air Culinaire system. ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide • Sales & Service Goals- success will be measured using the “Local Sales Plan”, which are established by the Sales team annually, just prior to the new Fiscal Year starting which include:, • Recruit new top performing team members as well as directing new Catering Revenue Streams and Aviation Catering Clients – New Sales & Service Opportunities directly or through Catering Specialists & Sales team., • Specific Job Responsibility Performance through communication, collaboration and attendance of all required meetings, training sessions and succession planning initiatives, • Stellar Guest-Customer Service & Achieving Monthly Reports & Operational Success in Minimum Standard Performance ratings., • Integrity & Accountability in Service, Communication, Client Relations & Revenue Generation Performance Metrics, • Entrepreneurial Spirit, • Teamwork & Team Building Commitment to consistently improve local operational performance & standards. Knowledge, Experience and Skill Requirements: • Responsible for supporting District Manager’s operational directives, kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements., • Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services., • Manager is to be compliant with State labor law on the employee’s right to take a meal break, and a rest break, where applicable. Required documentation is to be completed and maintained per labor law and/or company policy., • Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records., • Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately., • Responsible for supporting the District Manager in maximizing the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets., • Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer communication, relations, satisfaction, and timely delivery., • Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures., • Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services., • Supports District Manager in Investigating and resolving food and service-related complaints and Process Events, • Manages the HACCP, health and safety regulations standards required in their market., • Assists District Manager in communicating, implementing, and enforcing corporate policies and procedures., • Supports District Manager in Sales & Marketing initiatives as directed by the Company., • Supports District Manager in communicating and maintaining client relationships with local client base., • Directly manages and enforces Air Culinaire’ s Standard Operating Procedure (SOP) as the primary operations document while business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as provides internal communication/reporting timelines and methods., • Report timesheets, operations checklists, and operational performance reports for DM, for all personnel as needed for operations and payroll purposes. Requirements: • A culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment is required., • A current Serve Safe Food Handling Certificate and Allergen Certificate., • Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential., • Other required experience includes food and equipment safety as well as strong knowledge of food production., • Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs., • Must have demonstrated the ability to manage and maintain customer accounts, as well as pay attention to detail., • Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, disciplining, performance reviews, cross-training and employee development., • The Chef Manager must have an excellent driving record and valid driver’s license and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings. Final candidate for the position will be required the following: • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $22.25 - $27 / hour based 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 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.

At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef.

Oversees all culinary operations in the absence of the Executive Chef. Executive Sous Chef position (“Supervisor Ejecutivo/a de Cocina”). Collaborates with the Executive Chef to develop, cost, and implement menus.

Located in the AAA Five Diamond rated resort, .The Lodge at Torrey Pines .Executive Chef Kelli Crosson sources only the best local provisions for breakfast, lunch, and dinner.Guests dine in a timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course.LLC, a f

Sycuan Casino Resort is currently hiring for Chef de Cuisine position for our Bull & Bourbon Steakhouse! We offer competitive pay, free transportation to work, employee discounts, and much more. Our Chef de Cuisine position start at $85,000 annually and varies depending on experience. Job Purpose: The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts. Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) • Maintains the efficiency of kitchen operations, • Table hop and build relationships with guests, • Assigns duties to kitchen staff, and monitors schedules and performance, • Communicates pertinent departmental information to staff, • Performs Cook duties as needed, • Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed, • Creates, develops and implements menus, • Develops and trains team members, • Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary, • Ensures product and labor costs are within established guidelines, • Establishes and maintains quality standards, • Places food orders, • Coordinates and executes off site events, • Hires qualified kitchen personnel Job Specifications: • High School Diploma or G.E.D., • ServSafe Manager Certification, • 5 years chef experience, • Culinary degree Essential: • Ability to create recipes and menus, • Ability to prepare a wide range of food products, • Ability to apply creative concepts to food preparation and presentation, • Ability to interact effectively with team members and guests, • Ability to provide leadership and guidance to staff, • Ability to appear for work on time, • Ability to communicate effectively in the English language, • Ability to maintain professionalism and composure, • Ability to complete forms and documents, • Ability to perform simple mathematical calculations, • Excellent English writing skills, • Working knowledge of MS Word and Excel, • Ability to understand and follow verbal directives and written directions, • Ability to accept constructive criticism, • Ability to lift up to 25 lbs., • Ability to stand for up to eight hours at a time, • Ability to bend and stoop, • Ability to train and motivate subordinates, • Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I Full Time positions offer FULL BENEFITS: (Medical, Dental, Vision, 401k with Match, 30K in Life Insurance paid by Sycuan- no cost to employees, PTO and More!) Competitive Pay, Annual Bonuses, Annual Reviews with merit increases.

LOCATION Catamaran Resort Hotel & Spa The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen. The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Executive Assistant (“Asistente Ejecutivo/a”) to the Hotel General Manager provides high-level administrative and clerical support to General Manager and when needed other senior leaders at the hotel level. Responsible for managing schedules, responding to guest and vendor requests, conducting billing and payment research, handling VIP reservations, preparing documents, coordinating meetings, handling correspondence, and ensuring smooth daily operations within the executive office. This role requires strong organizational, communication, and time management skills, and the ability to work independently when needed always with a high degree of discretion and confidentiality. PAY & PERKS • Compensation: $26.00 - $30.00 DOE**, • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles. for each hired referral at any Evans Hotels property., • Discounted Hotel Rooms for you, family and friends., • Free Employee Parking and/or discounted MTS Pronto card., • Free Meals & Refreshments during working shifts., • Career advancement opportunities!, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES • Reads and routes incoming mail. Responds as needed to guest inquires and feedback., • Monitors Medallia guest surveys daily and responds on behalf of General Manager to all promotor surveys., • Maintains a record of returning guest satisfaction recovery stays and notifies relevant departments of guest stay dates, prior issues and any action items., • Issues and maintains record of all complimentary stay certificates, for guest satisfaction, group concessions or charitable donations., • Composes and sends routine correspondence/emails to guests and vendors as needed., • Organizes and maintains file system and files correspondence and other records., • Supports Safety Committee Director in execution of safety program and special events, takes minutes at monthly safety meeting and supports hotel wide safety efforts., • Provides translation assistance for Spanish-speaking associates wanting to speak with the GM., • Answers and screens incoming telephone calls, handling routine requests without direction when possible., • Coordinates GM’s schedule and makes appointments as needed., • Greets scheduled visitors and conducts to appropriate area or person., • Occasionally arranges and coordinates travel schedules and reservations., • Conducts research and special projects as requested by GM including compiling data in easily understood format., • Coordinates and arranges meetings, prepares agendas, and reserves meeting space as needed., • Maintains and produces files for operations schedule, EOC meeting agendas and other recurring meetings and events as needed., • Provides support as needed to Division Heads in the execution of their duties and projects (Chef, F&B Director and Rooms Director)., • Makes VIP reservations for stays at the Catamaran and generates Amenity Requests and Welcome cards on behalf of General Manager., • Completes routing office administrative duties including printing documents, making copies, scanning and filing., • Prepares outgoing mail and correspondence to vendors and guests, including e-mail., • Conducts billing inquiries from vendors, and processes and monitors invoices as needed through EPRO for approval and payment., • Orders and maintains supplies and arranges for equipment maintenance., • Assists as needed at hotel wide associate events and programs., • Understands that the position demands the highest level of integrity and confidentiality., • Perform additional duties and responsibilities as directed by the leadership. QUALIFICATIONS • Bachelor's degree from four-year college or university or any equivalent., • At least 2 – 4 years of relevant experience and/or training., • A combination of experience, education, and/or training may be substituted for either requirement., • Previous similar position in a hotel, or similar business entity preferred., • Availability to work on weekends and holidays is required., • Proficiency in Microsoft Office Suite (Outlook, Word, Excel, and PowerPoint)., • Experience with Medallia or a similar guest feedback platform preferred., • Ability to work with EPRO or a similar procurement system preferred., • Strong business writing skills for drafting professional emails, reports, and presentations., • Bilingual in English and Spanish preferred., • Must consistently demonstrate strong multitasking skills and sound judgment., • Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges., • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

FOH Manager LOCATION：Westfield UTC, 4301 La Jolla Village Dr., Suite 2040, San Diego, California COMPENSATION: Annual Base Salary: $80,000 – $100,000 USD Eligible for annual performance incentive plan, based on individual and company results. Actual base salary within the range is determined by factors including prior experience, industry expertise, current business needs, and market conditions. Range does not include potential bonus or benefits. BENEFITS: • Competitive salary and benefits package, • Free meals during shifts & associate discounts, • Opportunity to serve the local community, • Career advancement & ongoing leadership development, • Medical insurance available for eligible full-time employees JOB SUMMARY: The FOH Manager oversees and optimizes the entire guest dining experience — from greeting to payment — ensuring seamless, high-quality service. This role combines operational leadership with hands-on team development to drive guest satisfaction and operational efficiency. JOB RESPONSIBILITIES: Service Excellence & Process Control • Oversee daily FOH operations to ensure greeting, ordering, service, and payment meet brand standards, • Inspect dining areas to ensure cleanliness standards are met, proper table settings, and equipment readiness., • Lead FOH recruiting, onboarding, and performance evaluations., • Conduct regular training on service etiquette, guest interaction, and conflict resolution., • Engage proactively with guests, gather real-time feedback, and resolve issues quickly., • Handle guest complaints efficiently and monitor online reviews (Yelp, Google, etc.) to identify areas for improvement., • Deliver outstanding experiences for VIPs and special guests by anticipating their needs, personalizing service, and ensuring every detail exceeds expectations. Operational Support & Coordination • Coordinate with the Executive Chef to streamline order flow and optimize food delivery timing, ensuring smooth and efficient service., • Assist in monitoring inventory levels and ordering FOH supplies to maintain uninterrupted operations. Qualifications ： • Passionate about the restaurant industry, with proven chain restaurant manager experience ; minimum of 1 year as a restaurant Front of House Manager (including entrepreneurial experience is a plus)., • Experience managing a team, including recruiting, training, and motivating staff, with the ability to work independently., • Solid understanding of U.S. restaurant regulations and standards, with knowledge of food safety, labor laws, and restaurant operations., • Excellent communication and interpersonal skills; fluent in English (Mandarin proficiency preferred), • Proficient in using point-to-sale (POS) systems and Microsoft Office Suite (Word, Excel, Outlook); able to efficiently manage daily transactions, reporting and communication through these tools., • High school diploma or above required; additional education or training in hospitality or related fields is preferred., • Demonstrates a strong commitment to service excellence, outstanding communication skills, and the ability to stay calm and effectively resolve issues in high-pressure situations. Physical Requirements: • Ability to stand and walk for extended periods, • Ability to lift up to 30 lbs, • Ability to bend, stretch, and reach for products and supplies (with or without reasonable accommodations), • Ability to work in temperature-variable environments including refrigerated areas and hot kitchen spaces, • Ability to maintain cleanliness and sanitation of the work area to uphold safety standards LEGAL COMPLIANCE & EQUAL OPPORTUNITY STATEMENT Chef Fei is an Equal Employment Opportunity Employer, and strictly complies with the Equal Employment Opportunity Act and the Fair Chance Act. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, gender expression, sexual orientation, national origin, ancestry, citizenship, marital status, age, disability, medical condition, genetic information, protected veteran or military status, or any other protected status, in accordance with applicable federal, state/provincial, and local laws. We only hire individuals who are authorized to work legally in the United States and comply with relevant immigration and employment laws. As a condition of employment, all employees must provide verifiable identity information and legal work authorization. If valid proof of employment cannot be provided within the statutory time limit, the company will be forced to terminate the employment relationship. Applicants must be at least 18 years of age. TO APPLY： Please send your resume and cover letter to the following email address: Chef Fei looks forward to welcoming you to our team and helping you start a new chapter in your career.

Job DescriptionDescription: Four Shifts per week 4:30 - 10:00 pm Who We Are: NINE-TEN Restaurant is one of San Diego’s first ‘farm-to-table’ restaurants and one of the regions finest dining establishments. Holding the reins is Executive Chef, Jason Knibb, who boasts an abundance of industry honors including “San Diego’s Chef of the Year”, and a Rising Star Chef Winner (one of only two chefs in San Diego to be recognized for this coveted honor). Add to that on-site Pastry Chef, Jose Alonzo III, and a very long list of awards and accolades including Michelin “Plate Distinction” recognition Job Description: We are seeking a dedicated and detail-oriented Kitchen Coordinator to join our dynamic team in a fast-paced service environment. The ideal candidate will play a crucial role in ensuring smooth communication between the front of house (FOH) and back of house (BOH) teams, managing orders efficiently, and maintaining high standards of food quality and safety. Key Responsibilities: • Manage all incoming orders through the POS system, ensuring clear and respectful communication with the kitchen staff, including special requests., • Maintain accurate timing for dish execution to ensure timely service., • Check all dishes for quality and appearance before they leave the kitchen., • Stay informed about menu items, including major components, unfamiliar ingredients, and appropriate utensils for service., • Communicate any 86s, menu changes, and other food-related information to the FOH team promptly., • Understand and execute food safety protocols and allergy guidelines., • Foster open and effective communication between the BOH and FOH teams., • Respond appropriately to any service-related issues or inquiries. Skills and Qualifications: • Strong communication skills, both verbal and written., • Ability to work in a high-volume, fast-paced environment., • Excellent organizational skills and attention to detail., • Knowledge of food safety standards and allergy protocols., • Experience with POS systems is a plus., • Team-oriented mindset with a focus on collaboration. Requirements:

Job Description Join EVOTEK: North America’s Premier Digital Business Enabler As North America's premier enabler of secure digital business, we integrate cutting-edge technical expertise across data center, network, security, cloud, and communications domains. By delivering cohesive digital solutions, we help businesses drive measurable impact and accelerate their transformation. Our award-winning culture is the cornerstone of everything we do. Recognized multiple times by Inc. Magazine as a "Best Place to Work", we’re proud to create an environment where innovation and collaboration thrive. Locally, we’ve been honored by The San Diego Business Journal as a "Best Place to Work" more than seven times, and our excellence is reflected in accolades like CRN's "Solution Provider 500", "Tech Elite 250", and "Top 150 Growth Companies”. We’ve also earned a spot among CRN’s "Triple Crown” award winners. If you’re ready to be part of a team that values innovation, culture, and business impact, EVOTEK is the place for you. Role Summary We are seeking a DevOps Engineer to join our team! You will design and develop solutions to complex application and integration challenges, oversight of our operations, and you will leverage the latest technology in our cloud tenancies. • Cloud platform deployment hands-on experience in Azure and AWS., • Attend and actively participate in customer ceremonies and activities (Scrum/Kanban)., • Creatively solve problems in the DevOps space, collaborating with customer Ops, Development, and QA team members, • Maintain a “can-do” attitude and a sense., • Listen to our customers/teams, understand their pain points, coach/mentor them for working smarter., • Document & Build CI/CD Pipelines., • Document & Build Infrastructure as Code., • Work with Docker and Kubernetes to create and schedule containers for deployments., • Document decisions regarding technology choices, best practices and process flow., • Strong interpersonal skills., • A can-do attitude and sense of urgency for a high growth/fast paced environment., • Proven track record of leading implementation of release engineering best practices, both processes and technologies., • BS in Computer Science or equivalent., • Curious mind, wanting to learn new technologies., • Strong background in managing version control systems (SVN, Git, etc.)., • Experience managing continuous integration systems (Jenkins, Hudson, etc.)., • Experience with automated configuration management and deployment tools (Puppet, Chef, SaltStack, etc.)., • Experience developing infrastructure as code (eg. Terraform)., • Strong experience with Cloud-Native applications., • Background working in a multi-platform environment (Linux, Windows)., • Experience with builds and packaging in a Linux/Java environment strongly preferred (Maven, rpm, etc.)., • Familiarity with Agile/Scrum methodologies, and working with a structured change management process., • Broad range of programming/scripting experience (ie. Python, Ruby, GO, etc.)., • Experience with technologies to create and manage virtual development environments (e.g., Vagrant) a bonus., • Salary commensurate with years’ of experience, technical expertise and geographic location., • Salary range: $100,000 to $180,000., • Performance bonuses., • Benefits package that includes 100% paid medical, dental and vision for the employee., • 401(k) with employer match., • Strong company culture., • Flexible PTO policy. EVOTEK believes that everyone has the ability to make an impact, and we are proud to be an equal opportunity employer committed to providing employment opportunity regardless of sex, race, creed, color, gender, religion, marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, sexual orientation, pregnancy, military or veteran status, citizenship status, and genetic information.

Job DescriptionAbout Evolve Treatment Centers: Evolve offers the best in therapy and recovery options for residential and outpatient treatment programs for teens. We help adolescents 12 to 17 years old struggling with mental health, substance abuse, or behavior issues. Evolve offers a one-of-a-kind experience that serves teens and their families from across the country from our California-based treatment centers. We focus on positivity, equipping teens for change, and growing the whole person in a setting that’s comfortable and feels like home. We’re dedicated to clinical excellence, and we know that you’ll bring your unique contribution to healing families in profound ways. Our work here is special, it’s meaningful, and it’s bigger than all of us. That’s why it takes a true community, aligned in purpose, committed to lifting each other up each day. Job Summary: Evolve Treatment Centers is seeking a passionate and enthusiastic Residential Counselor to join our team at one of our 6-bed teen residential treatment centers! This position involves providing supervision to up to 6 six adolescents who are in residential treatment for 30-60 days for issues related to mental health and substance abuse. Residential Counselors support clients in their daily activities and facilitate groups with our clients. This position is challenging yet rewarding as our staff have the opportunity to make a significant impact in the lives of teens and their families. This is a great position for someone who may be interested in going back to school to pursue a degree in the mental health or social services field. The ideal candidate is experienced, dedicated, and excited about working with teens with mental health and substance abuse issues. We are looking for someone who is flexible and willing to adjust to the ever-changing nature of residential treatment. Residential Counselors must be patient, resilient, reliable team players, and must know how to maintain appropriate boundaries. As an RC you will be a critical health worker, and so could be exposed to COVID, or on occasion work with clients with COVID. Evolve follows all state and local requirements regarding PPE and has strict guidelines for a safe work environment. Key Responsibilities: • Provide one-to-one support and supervision to clients struggling with mental health and substance abuse issues, • Establish positive and nurturing relationships with the clients, within professional boundaries, in accordance with the policies and procedures, • Maintain vigilance and awareness of the milieu while monitoring the behavior, activities, and safety of the clients, • Engage in activities with the clients, such as, hikes, equine therapy, surf therapy, and fitness groups, • Create a constructive therapeutic community in accordance with the Center’s polices, • Conduct and facilitate psycho-education groups and recreational activities, • Perform crisis management and interventions as necessary, • Demonstrate model behaviors, • Maintain accurate and detailed documentation of all shift activities, • High school diploma or GED required; college coursework or bachelor’s degree preferred, • Must be at least 21 years old, • Experience working with teens preferred, • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off - We understand a healthy work/life balance is crucial for our success, so we maintain a flexible Paid Time Off policy. Employees start accruing PTO immediately upon hire. In addition, employees receive paid holidays, paid sick days, and time off for bereavement and religious observances., • Flexible Spending Accounts (FSA)/Healthcare Flexible Spending Accounts (HSA), • Employee Assistance Program (EAP) - As a mental health treatment provider, we understand the importance of maintaining the emotional health and personal well-being of each member of our staff., • Professional Training - We invest in professional growth, offering quarterly continued education, ongoing training, and professional development courses for all employees., • Paid Time Off - We understand a healthy work/life balance is crucial for our success, so we maintain a flexible Paid Time Off policy. Employees start accruing PTO immediately upon hire. In addition, employees receive paid holidays (if working on a holiday) and paid sick days., • Free Meals – Employees working at our Residential Treatment Centers are offered free meals provided by our in-house chef. Powered by JazzHR rwegmEdS5Z

Job Description Join EVOTEK: North America’s Premier Digital Business Enabler As North America's premier enabler of secure digital business, we integrate cutting-edge technical expertise across data center, network, security, cloud, and communications domains. By delivering cohesive digital solutions, we help businesses drive measurable impact and accelerate their transformation. Our award-winning culture is the cornerstone of everything we do. Recognized multiple times by Inc. Magazine as a "Best Place to Work", we’re proud to create an environment where innovation and collaboration thrive. Locally, we’ve been honored by The San Diego Business Journal as a "Best Place to Work" more than seven times, and our excellence is reflected in accolades like CRN's "Solution Provider 500", "Tech Elite 250", and "Top 150 Growth Companies”. We’ve also earned a spot among CRN’s "Triple Crown” award winners. If you’re ready to be part of a team that values innovation, culture, and business impact, EVOTEK is the place for you. Role Summary We are seeking a DevOps Engineer to join our team! You will design and develop solutions to complex application and integration challenges, oversight of our operations, and you will leverage the latest technology in our cloud tenancies. • Cloud platform deployment hands-on experience in Azure and AWS., • Attend and actively participate in customer ceremonies and activities (Scrum/Kanban)., • Creatively solve problems in the DevOps space, collaborating with customer Ops, Development, and QA team members, • Maintain a “can-do” attitude and a sense., • Listen to our customers/teams, understand their pain points, coach/mentor them for working smarter., • Document & Build CI/CD Pipelines., • Document & Build Infrastructure as Code., • Work with Docker and Kubernetes to create and schedule containers for deployments., • Document decisions regarding technology choices, best practices and process flow., • Strong interpersonal skills., • A can-do attitude and sense of urgency for a high growth/fast paced environment., • Proven track record of leading implementation of release engineering best practices, both processes and technologies., • BS in Computer Science or equivalent., • Curious mind, wanting to learn new technologies., • Strong background in managing version control systems (SVN, Git, etc.)., • Assist the program with automation and coding to support data security triage, • Provide program alignment with security (OWASP Top 10, STRIDE, CIS, etc.) best practices where applicable, • Experience managing continuous integration systems (Jenkins, Hudson, etc.)., • Experience with automated configuration management and deployment tools (Puppet, Chef, SaltStack, etc.)., • Experience developing infrastructure as code (eg. Terraform)., • Strong experience with Cloud-Native applications., • Background working in a multi-platform environment (Linux, Windows)., • Experience with builds and packaging in a Linux/Java environment strongly preferred (Maven, rpm, etc.)., • Familiarity with Agile/Scrum methodologies, and working with a structured change management process., • Broad range of programming/scripting experience (Python Preferred)., • Experience with technologies to create and manage virtual development environments (e.g., Vagrant) a bonus., • Salary commensurate with years’ of experience, technical expertise and geographic location., • Salary range: $100,000 to $180,000., • Performance bonuses., • Benefits package that includes 100% paid medical, dental and vision for the employee., • 401(k) with employer match., • Strong company culture., • Flexible PTO policy. EVOTEK believes that everyone has the ability to make an impact, and we are proud to be an equal opportunity employer committed to providing employment opportunity regardless of sex, race, creed, color, gender, religion, marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, sexual orientation, pregnancy, military or veteran status, citizenship status, and genetic information.

Job DescriptionDescription: TS/SCI Clearance Required General Duties: Leverage AWS and CI/CD technologies to streamline and maintain a DevSecOps pipeline for mission critical-software applications. Since most of the work is conducted remotely (from home), this highly motivated engineering team uses Agile (Scrum) processes and online collaboration tools to coordinate activities. The objective is to fully automate the software processes that build, test, harden, package, and deploy applications across multiple cloud platforms (AWS GovCloud, SC2S, C2S). The result is an enterprise-wide DevOps pipeline that delivers mission functionality to operational environments. This hybrid, highly motivated engineering team uses Agile (Scrum) processes and online collaboration tools to coordinate activities. Work will include researching new technologies, implementing new solutions, and providing recommendations to reduce program risk / cost. The specific technologies and activities are described below but heavy emphasis will be placed on Infrastructure-as-Code (Ansible, Terraform), AWS platforms and services, and CI/CD technologies (GitLab, Jenkins). Recurring responsibilities include: • Overseeing builds, deployments, packaging, integration, automation and releases, • Continuously evaluating the Monitoring and Performance of the environment, • Providing standards and practices around Infrastructure as Code, • Ensuring automated processes for builds and deployments are streamlined, • Participating in technology, architecture, and design discussions, • Developing the architecture and automation templates for infrastructure provisioning, and configuration / change management, • Building and optimizing an architecture for supporting production applications, • 2+ years working within a DevOps or CI/CD environment, • 2+ years scripting (preferred languages Python, Java, or BASH), • 1+ years working within Linux (e.g., Red Hat, CentOS) environments, • 1+ years supporting AWS environments and native services (S3, SQS, EC2, IAM), • Experience with automation technologies such as Puppet, Ansible, Chef, Jenkins or Gitlab Pipelines, • Must possess ability to work independently in a fast-paced, dynamic environment, • Must be a team player who understands the importance of teamwork, collaboration, and open communication, including a willingness to occasionally work in a pair-programming environment, • Must possess strong analytical and technical documentation skills, • Must possess ability to effectively present information and respond to questions, • Experience working with containers (i.e. Docker) and orchestration (i.e. Kubernetes), • Familiarity with the DoD Risk Management Framework (RMF), • Familiarity with industry standard commodity hardware for information systems (servers, storage, network devices), • Bachelor’s Degree in computer science, related field, or equivalent work experience, • Certifications Required: None, but AWS certifications are highly desirable Medical, Dental, Vision Insurance - 100% Company Paid Premiums STD, LTD, and Life Insurance - 100% Company paid 401K – Automatic 10% company contribution; no matching required PTO - 4 weeks/year Holidays - 11 paid/year Birthdays off with pay Referral Bonuses – Upfront AND Annually Recurring Open Source Bonuses – Contribute to our Github projects Professional Development – Paid training, Certifications, and Enrichment ABOUT PHOENIX OPERATIONS GROUP: Phoenix Operations Group is a high-end engineering services company dedicated to protecting and advancing our national cyber resources. As a small company, we rely on innovation to continually advance our employees' skills and provide game-changing solutions to our customers. Our technical competencies include Big Data analytics (batch and streaming), Cloud Computing infrastructure, multi-INT visualization, and enterprise architectures. We support operational missions (All-Source, Financial, CND) and serve as Product Owners for our open-source research initiatives. Please visit us at for more information. Phoenix Operations Group is an Equal Opportunity Employer. Phoenix Operations Group does not discriminate based on race, religion, color, sex, gender, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status, or any other basis covered by appropriate law. All employment is decided based on qualifications, merit, and business needs. Requirements:

Job DescriptionJob Description: Floor Manager (One Door North) About Us One Door North is a chef-driven, glamping-inspired bar and eatery in the heart of North Park. With indoor tents, scratch-made food, craft cocktails, and a fun, social vibe, we specialize in creating unforgettable guest experiences. We’re looking for an energetic, creative, and motivated individual to grow our events program while helping lead our weekend service team. The Role We’re looking for an energetic, hospitality-driven Floor Manager to join our team. This is a front-of-house leadership role designed for someone who thrives in a lively, fast-paced environment and has a genuine passion for creating memorable guest experiences. You’ll support nightly service operations at One Door North, while working alongside the General Manager who oversees both One Door North and The Smoking Goat. This hybrid role is a rare opportunity to combine event sales/coordination with hospitality leadership. • During the week, you’ll focus on building and managing private events (tent reservations, buyouts, celebrations)., • On Friday and Saturday nights (and maybe Thursdays too) , you’ll step in as floor manager, ensuring our busy nights run smoothly and our guests receive top-notch service. Responsibilities Event Coordination • Proactively generate event leads through outreach, networking, and CRM databases., • Respond to inquiries, secure event contracts, and manage all communication with clients., • Oversee all event logistics — menus, décor, setup, timing, and staffing., • Execute events onsite and ensure flawless guest experiences.Weekend Floor Management, • Lead nightly service with confidence and positivity, ensuring smooth operations and guest satisfaction., • Support and motivate servers, bartenders, and hosts to deliver outstanding hospitality., • Act as a hands-on leader on the floor, resolving guest concerns and keeping energy high., • Uphold restaurant standards for service, cleanliness, and flow of operations., • Assist with opening/closing procedures, side work, and floor planning., • Provide feedback to the General Manager on staff performance, guest experiences, and opportunities for improvement., • Help foster a fun, engaged culture that makes both staff and guests feel like family. What We’re Looking For • A vibrant, positive, “can-do” personality with natural leadership skills., • Previous restaurant leadership or supervisory experience (FOH required, bar knowledge a plus)., • Strong communication and people skills; ability to coach, support, and inspire a team., • Availability for 2–4 evening shifts per week with consistent engagement and reliability., • Interest in growing into a larger management role within the restaurant group over time., • A love for hospitality and a genuine investment in helping One Door North grow into a neighborhood and citywide favorite. Qualifications • Previous hospitality, restaurant, or event planning experience required., • Strong organizational skills and ability to multitask., • Excellent communication skills — written, verbal, and in-person., • Tech savvy; CRM or database experience a plus., • Energetic, positive, and motivated to grow with the company. Compensation • Hourly Wage: Competitive, based on experience., • Commission: 3% of the administrative/event fee for each event booked and executed., • Flexible part-time hours (weekday admin + required Fri/Sat nights). Why Join One Door North? You’ll gain hands-on experience in both the business of events and restaurant operations, in a vibrant and growing North Park restaurant. This is an ideal role for someone excited about hospitality, event planning, and leadership, with opportunities to grow into expanded management responsibilities. Perks/Growth • Competitive hourly pay + tips/share., • Growth opportunities within a respected restaurant group., • Fun, supportive, and social work environment., • Opportunities to expand beyond nightly service leadership, with potential for more management responsibility in operations, events, marketing, or administration.

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee

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

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Sous Chef: • Competitive Salary: $85,000 - $100,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 3 years experience as a sous chef/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to 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 lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches

Job Description Opening 2026! We’re searching for an ambitious, creative, and experienced Executive Chef to lead the kitchen team for our soon-to-launch restaurant. This is a unique opportunity to bring your culinary vision to life, shape the opening menu, and set the standard for an exceptional dining experience from day one. The Role: As our Executive Chef, you’ll be the driving force behind our culinary identity. You’ll have full ownership of menu development, kitchen operations, and team leadership. From sourcing top-quality ingredients to crafting unforgettable dishes, your expertise will shape every aspect of our food program. Responsibilities: · Help design our restaurant concept and work on initial menus. · Hire, train, and lead the back-of-house team · Establish kitchen protocols and opening procedures · Maintain high standards for food quality, presentation, and consistency · Oversee inventory, cost control, and vendor relationships · Ensure all food safety and sanitation guidelines are strictly followed · Collaborate with ownership and front-of-house leadership on concept execution Requirements: · Certification of culinary training, a degree in Culinary Arts or apprenticeship, Red Seal and journeyman certification · Minimum 5 years of experience in an executive role in an upscale casual or fine dining kitchen. · Strong leadership, communication, and team-building skills · Proven ability to manage costs, inventory, and kitchen budgets · Passion for hospitality and creating memorable guest experiences · Ability to thrive in a fast-paced, dynamic environment · Experience in opening a successful restaurant. · Culinary degree preferred, but not required What We Offer: · Competitive salary + performance-based incentives · Creative freedom to help shape a new culinary concept · Supportive ownership with a strong commitment to quality and culture · Opportunity to build and grow your own team

Job DescriptionBenefits: • Retirement Plans, • 401(k) matching, • Bonus based on performance, • Company parties, • Competitive salary, • Dental insurance, • Free uniforms, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Flexible schedule We are Down To Earth Cuisine Personal Chef Services, and we are looking for a rock star chef to join our growing team. You have a love of all cuisines, a servants heart, and a penchant for great customer service. Your strong creative spark drives you and you dont go a day without exploring a new ingredient, cooking technique or cuisine to keep that drive strong. Your love of serving the public pushes you to provide exceptional service. You are an organization maven, a killer time manager and a stellar communicator. In addition, you have menu writing experience, an exceptional palate, and easily adapt in an ever-changing environment. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule that they control, creating personalized menus for their clients based on dietary preferences. Then they shop, cook meals in the client's kitchen and package up to a weeks' worth of meals for their client's refrigerator to enjoy throughout the week. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and sustainable, organic food, we encourage you to apply. Requirements: • Availability: Monday through Friday, 9:00 AM to 5:00 PM, • Culinary training or certification., • Able to have flexibility on the number of hours scheduled each week (typically 22- 36 hours a week), • 5 years' experience as a professional chef (3-4 years DOE), • a personal vehicle and valid driver's license, • the ability to use various software applicationsResponsibilities, • Create menus for clients on a weekly basis, • Shop at local markets for supplies, • Prepare a week's worth of meals in the client's kitchen, • Leave the kitchen spotless before heading to your next client, • Complete daily job report, • Participate in regular virtual team meetingsDown to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

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

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

Job Description Salad and Dessert Prep Cook We are seeking a dedicated and detail-oriented Salad and Dessert Prep Cook to join our team at our vibrant casual dining restaurant. In this role, you’ll be responsible for preparing fresh salads, desserts and side dishes with precision, ensuring the highest standards of quality and safety. A minimum of 5 years of experience in high volume restaurants is required. If you're passionate about food, enjoy working in a fast-paced kitchen, and have a strong attention to detail, we’d love to hear from you! Key Responsibilities: • Prepare salads, desserts and side dishes according to standardized recipes and customer specifications., • Maintain a clean, organized, and sanitary work area at all times., • Ensure that all ingredients are fresh and of the highest quality., • Monitor food inventory and communicate ingredient needs to the chef., • Adhere to all food safety and sanitation guidelines., • Work efficiently and collaboratively with a team., • Previous experience in a kitchen environment, preferably in a prep or salad station role., • A strong passion for food preparation and presentation., • A solid understanding of food safety and cleanliness practices., • Excellent communication skills and a team-oriented attitude., • Ability to thrive in a fast-paced, high-energy environment. Compensation: $20-$22/hour E-Verify Statement: We are an E-Verify employer. All applicants hired will be verified through the E-Verify system to confirm employment eligibility in the United States. Additional Information: This is a tipped position, and we offer a supportive and dynamic work environment. If you're excited to contribute to a positive dining experience and be part of our talented kitchen team, apply today!

Urban Plates - PLATES - La Jolla [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 line

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

Job Description Join the Excitement at THE LOT - Where Entertainment Meets Dining! Are you ready to work in a dynamic, fast-paced environment where every day is a new adventure? THE LOT is more than just a RESTAURANT/CINEMA/BAR and CAFE - it’s a vibrant destination where unforgettable experiences happen daily. If you're passionate about providing top-notch customer service, love being part of a lively team, and thrive in a setting where you can meet amazing people then we want you! We’re on the hunt for energetic and enthusiastic Prep Cook who can help create the ultimate entertainment experience for our guests. SUMMARY: The Prep Cook is primarily responsible for preparing and cooking food according to THE LOT’s standard recipes. S/He will create quality food products while maintaining proper food storage and sanitation guidelines. The Prep Cook works as part of a team that regularly supports and assists one another and works under the general direction of the Chef de Cuisine. ESSENTIAL JOB FUNCTIONS: • Completing all tasks, in order, on the prep list from the Chef de Cuisine., • Labeling and stocking all ingredients on easily accessible shelves., • Washing, chopping, and sorting ingredients like fruits, vegetables, and meat., • Measuring quantities of seasonings and other cooking ingredients., • Parboiling food, reducing sauces and starting first steps in various dishes., • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing the kitchen., • Adhering to all relevant nutrition and sanitary regulations and standards. Job Type: Part-time

Job Description Discover a world of culinary excellence at BoujieMana, centrally located in San Diego. Join the BoujieMana team, whose parent company TCWGlobal has been recognized as the Best Place to Work in San Diego for an impressive ten consecutive years! We are actively seeking dedicated individuals to join our dynamic team and contribute to the extraordinary dining experiences we offer. Why work for us? • Competitive Compensation: Enjoy a salary reflective of your expertise in the culinary arts., • Full Onsite Gym Access: Take care of your well-being with complimentary access to our state-of-the-art onsite gym., • Comprehensive Benefits Package:*, • Medical: Quality healthcare coverage to keep you and your family in good health., • Dental: Maintain a bright smile with dental coverage for preventive and restorative care., • Vision: Ensure clear vision with coverage for eye exams and eyewear., • Paid Time Off (PTO) & Holidays: Recharge and celebrate with paid time off and holiday benefits for full-time employees.* Join us at BoujieMana:If you're passionate about culinary excellence, thrive in a dynamic environment, and are eager to contribute to a higher-end dining experience, BoujieMana invites you to embark on a rewarding journey with us. Apply now and become a valued member of a team where gastronomy meets grandeur in the heart of San Diego! *Certain benefits apply only to full-time staff CATEGORY: Full-Time STATUS: Hourly, Non-Exempt REPORTS TO: Executive Chef LOCATION: San Diego, CA START DATE: ASAP COMPENSATION: $19-23/hr. DOE Position Summary We are looking for an experienced, professional Line Cook to join the BoujieMana team. Your principal goal will be to prepare high-quality meals that meet the chef’s specifications and presentation expectations. You will be responsible for maintaining food preparation areas, stocking food products, ensuring proper storage and cooking of food, and maintaining sanitation standards. The ideal candidate will possess excellent communication and multi-tasking skills. The line cook will play an essential role in contributing to our customer satisfaction and restaurant growth. Follow us at and for more information and additional opportunities. Key Responsibilities Primary: • Promote, work, and act in a manner consistent with the mission of BoujieMana, • Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices, • Ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment, • Guarantee freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock, • Know and comply with the restaurant’s standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures, • Responsible for the quality of products served, • Stocks and maintains sufficient levels of food products at line stations to support a smooth service period, • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures, • Turn or stir foods to ensure even cooking, • Season and cook food according to recipes or personal judgment and experience, • Bake, roast, broil, and steam meats, fish, vegetables, and other foods, • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment, • Portion, arrange, and garnish food according to standard portion sizes and recipe specifications, • Serve food to servers or directly to guests, • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, • Follow proper plate presentation and garnish set up for all dishes, • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption, • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches, • Assists in food prep assignments during off-peak periods as needed, • Substitute for, or assist, other cooks during emergencies or rush periods, • Close the kitchen following the closing checklist for kitchen stations and/or assist others in closing the kitchen, • Attend all scheduled employee meetings and offer suggestions for improvement., • Coordinate with, and assist, fellow employees to meet guests’ needs and support the operation of the restaurant, • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs, • Keep records and accounts, • Coordinate and supervise work of kitchen staff, • Prepare relishes and hors d'oeuvres, • Estimate expected food consumption for proper requisition, purchasing of supplies, and/or procurement of food from storage, • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking, • Plan and price menu items, • Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), cutting machinery, • Domestic knives (cimeter knives, filet knives, utility knives), • Food safety labeling systems, • Personal computers, • POS terminal and software, • Menu planning software, • Inventory management software, • Previous cooking experience: experience as a Line Cook, Restaurant Cook or Prep Cook is a plus, • Valid Food Handler’s Card, • Proficient in reading English, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills, • Aptitude for multi-tasking, • Must be able to work cooperatively and efficiently in a team Competitive Compensation: Enjoy a salary reflective of your expertise in the culinary arts. Full Onsite Gym Access: Take care of your well-being with complimentary access to our state-of-the-art onsite gym. Comprehensive Benefits Package:* Medical: Quality healthcare coverage to keep you and your family in good health. Dental: Maintain a bright smile with dental coverage for preventive and restorative care. Vision: Ensure clear vision with coverage for eye exams and eyewear. Paid Time Off (PTO) & Holidays: Recharge and celebrate with paid time off and holiday benefits for full-time employees.\r\nMedical: Quality healthcare coverage to keep you and your family in good health.\r\nDental: Maintain a bright smile with dental coverage for preventive and restorative care.\r\nVision: Ensure clear vision with coverage for eye exams and eyewear.\r\nPaid Time Off (PTO) & Holidays: Recharge and celebrate with paid time off and holiday benefits for full-time employees.*

Job Description Full Time Line Cook/Prep Cook needed at Italian Restaurant in the heart of La Jolla Village. • Experienced Line Cook Wanted., • With a Minimum of 3 years in fine dining restaurant., • Part time or full time position available., • Afternoon/evening schedule, Tuesday - Sunday, • Skilled at food preparation from salads, appetizers, main courses and desserts desired, • Previous experience in Italian restaurant/cuisine a plus, • Friendly environment with a great team., • Pay is negotiable and based on experience., • Hourly Pay Plus Tips, • Please call or text Chef Stefano at 619.252.7536 and/or email resumeCompany DescriptionAuthentic Italian restaurant, family owned and operated in the heart of La Jolla Village!Authentic Italian restaurant, family owned and operated in the heart of La Jolla Village!

Job Description We are seeking a Sushi Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations ensuring optimized cleanliness, freshness of product(s), and service timliness and execution, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Execute standardized recipes and plate presentations as directed, • Work with management to create a memorable experience for guests, • Minimum 5 years previous experience as a sushi chef in a quality environment, • Ability to mulit-task, • Knowledge of food cost and labor cost/scheduling systems, • Passion for food quality and cleanliness, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Is outgoing and able to converse easily with sushi bar Guests.Company DescriptionOur Values: We value many things, but we place the highest value on both INTEGRITY and RESPECT. Being an organization that does the right thing for the right reasons is an essential part of the DNA of our company. Respect for not only each other on and off the job, but respect for life itself- knowing and understanding that we, all of us, are just trying to move forward and get ahead of where we’ve been in so many aspects of our lives. Yes, most of us must work, but that work somehow gets done at a higher level when people feel valued, respected, and cared for. Next, having INTEGRITY and transparency in everything we do (we don’t cheat!). ‘Owning’ your behavior and performance and being able to convey the humility needed if, and when, a mistake is made. This is of paramount value and importance to us. Having the courage to tell the truth whether it is comfortable or not...Exercising BALANCE is a critical component to our success whether it be in decision-making (Guest/Team/Investors) or when it comes to work-life balance and taking the much-needed time to have a full and active life outside of our businesses.We value AUTHENTICITY in people, in thought, in product, and innovation. Being true to oneself and being able to be counted upon by others are traits we respect and admire.We value the DIVERSITY of the planet and its peoples. We are “there” for our people and have a stake in making those lives that intersect with ours better and, lastly...We value our planet and pay attention to the mark we may be leaving behind. To that end, we are SOCIALLY CONSCIOUS and take protecting and nurturing our environment our environmental impact seriously. We keep our carbon footprint to a minimum. We expect our supplier partners to do the same. Our teams are evaluated on executing to these principles as well as operational criteria.Our Values: We value many things, but we place the highest value on both INTEGRITY and RESPECT. Being an organization that does the right thing for the right reasons is an essential part of the DNA of our company. Respect for not only each other on and off the job, but respect for life itself- knowing and understanding that we, all of us, are just trying to move forward and get ahead of where we’ve been in so many aspects of our lives. \r\n\r\nYes, most of us must work, but that work somehow gets done at a higher level when people feel valued, respected, and cared for. Next, having INTEGRITY and transparency in everything we do (we don’t cheat!). ‘Owning’ your behavior and performance and being able to convey the humility needed if, and when, a mistake is made. \r\n\r\nThis is of paramount value and importance to us. Having the courage to tell the truth whether it is comfortable or not...Exercising BALANCE is a critical component to our success whether it be in decision-making (Guest/Team/Investors) or when it comes to work-life balance and taking the much-needed time to have a full and active life outside of our businesses.We value AUTHENTICITY in people, in thought, in product, and innovation. \r\n\r\nBeing true to oneself and being able to be counted upon by others are traits we respect and admire.We value the DIVERSITY of the planet and its peoples. \r\n\r\nWe are “there” for our people and have a stake in making those lives that intersect with ours better and, lastly...We value our planet and pay attention to the mark we may be leaving behind. To that end, we are SOCIALLY CONSCIOUS and take protecting and nurturing our environment our environmental impact seriously. We keep our carbon footprint to a minimum. We expect our supplier partners to do the same. Our teams are evaluated on executing to these principles as well as operational criteria.

Job Description Responsibilities: Create a rich sushi menu with various main ingredients and raw fish. Prepare all types of sushi, including maki, nigiri and sashimi. Select fresh fruits and vegetables to make high-quality dishes. Manage food prep activities. Coordinate with our wait staff to ensure proper cooking. Prepare appetizers, soups and salads. Monitor food stock and place orders, as needed. Maintain hygiene principles in all cooking areas. Requirements and skills: Work experience as a Sushi Chef or at an Asian restaurant. However, we are willing to train the right person for the job. Good knowledge of various sushi types and sushi-rolling techniques. Ability to work both fast and accurately. Team spirit. Availability to work during business hours, including weekends and evenings. Flexibility to take on various shifts.

Job DescriptionNow Hiring: Sushi Chef The Joint Sushi & Tapas – Ocean Beach, San Diego We're looking for an experienced Sushi Chef to join our tight-knit team at The Joint Sushi & Tapas. We pride ourselves on using very high-quality ingredients, sourcing all of our fish from International Marine Products, one of the top seafood distributors in Los Angeles. If you're passionate about sushi, thrive in a high-volume environment, and take pride in your craft—we want to meet you. What we’re looking for: • Proven experience as a sushi chef, • Strong knife skills and knowledge of proper handling, prep, and storage, • Team player with a positive, respectful attitude, • Reliable, punctual, and professional, • Ability to handle volume while maintaining quality and presentation, • Must have reliable transportation, • Open availability preferred (days, nights, weekends) We offer: • Competitive pay (based on experience), • A high-energy, family-run team environment, • Staff discounts on food & beverage, • Opportunity to grow with a reputable and established neighborhood favoritePay is between $20-25 per hour plus tips and dependent on experience This position also could be full time or part time Ready to roll with us? Please submit your resume and a brief note about why you'd be a great fit for our team. We’re hiring immediately and are excited to welcome the right chef to our family.

Job DescriptionWe are hiring baristas for our roastery/shop location in Miramar / Mira Mesa area. Ideal future team members have at least 6 months to 1-year barista experience and are familiar with Specialty Coffee. But. If you have no experience thats ok too! Were looking for the right candidates who can move quickly, multi-task, be self-motivated, reliable, and present service with a smile. Customer service is extremely important to us. We dont mean being fake, we mean be genuine and caring. Candidates with sous chef, juicery employment, or fast paced environment are highly encouraged to apply. Were passionate about coffee and offering the best experience possible but keep in mind that all employees are cross-trained between front of house/barista and kitchen/assembly and can work a variety of shifts (opening and closing included) between front of house and back of house. Please do not misunderstand, our main focus is still coffee. We are looking for new team members available to work a variety of shifts Monday - Sunday anywhere from 18 - 28 hours a week, weekend availability is a requirement. Please do not apply if you cant work on Sundays. So, if you love coffee, people and want to be part of a local and growing coffee company this is the position for you. If you are interested in this barista position please respond by email () with your resume, a few sentences saying why youd like to work at Jaunt Coffee Roasters, and AVAILABILITY. You can also come by the shop and drop off your resume.

Job DescriptionSet schedule Monday - Friday 6:00AM - 2:30PM Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Washing, chopping and sorting ingredients like fruits, vegetables and meats, • Measuring quantities of seasonings and other cooking ingredients, • Parboiling food, reducing sauces and starting first steps in various dishes, • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen, • Adhering to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

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

Job Description • Prepares food to the prescribed recipe, • Set ups and services the Salad Bar throughout the day, • Manages the Salad bar throughout the day by wiping down any spills, checking levels of food refilling when needed, stirring or mixing items every few minutes, checking temperatures every two hours, • Responsible for various accurate prep sheets and checklists, • Maintaining proper food handling, safety and sanitation standards, • Packing to-go orders, • Answering phone and take orders Company Descriptionwe are a family restaurant growing too fast, our chef had over 38 years of experience in Italian cuisine, is your opportunity to learn!!we are a family restaurant growing too fast, our chef had over 38 years of experience in Italian cuisine, is your opportunity to learn!!

Job Description Compensation is royalties-based, not hourly or salary. You earn lifetime royalties on every order delivered. About the Program Have a recipe the world deserves to taste? Whether you’re a Chef, Cook, or simply passionate about food, this is your chance to extend your dish beyond your home or community. Through our Recipe Into Royalties Program, we cook and deliver your dish across multiple locations, while you earn lifetime royalties on every order. Build recognition and join a movement that celebrates flavor and representation. What You Will Get * Royalties for Life – Earn passive income from every order of your dish * Wider Reach – We cook and deliver your meals across multiple locations * Zero Kitchen Stress – No need to run a restaurant; we handle operations * Recognition & Growth – Your recipe gets the audience it deserves Requirements * Must have rights to the recipes and dishes you share * Recipe(s) should be authentic, unique, and loved by those who have tried them * Passion for food and willingness to be part of a culinary movement About Us We are a fast-growing foodtech startup redefining how recipes reach the world. We partner with Chefs, Cooks, and Food Creators to transform their signature dishes into widely available meals — powered by the best delivery and kitchen technology. How to Apply Fill out the application form: By applying, you confirm that you hold the rights to the recipes and dishes you submit. Turn your recipe into royalties. Your dish could be the next big thing!

Job DescriptionWe are hiring baristas for our roastery/shop location in Miramar / Mira Mesa area. Ideal future team members have at least 6 months to 1-year barista experience and are familiar with Specialty Coffee. But. If you have no experience thats ok too! Were looking for the right candidates who can move quickly, multi-task, be self-motivated, reliable, and present service with a smile. Customer service is extremely important to us. We dont mean being fake, we mean be genuine and caring. Candidates with sous chef, juicery employment, or fast paced environment are highly encouraged to apply. Were passionate about coffee and offering the best experience possible but keep in mind that all employees are cross-trained between front of house/barista and kitchen/assembly, and can work a variety of shifts (opening and closing included) between front of house and back of house. Please do not misunderstand, our main focus is still coffee. We are looking for new team members available to work a variety of shifts Monday - Sunday anywhere from 30 - 40 hours a week, weekend availability is a requirement. Please do not apply if you cant work on Sundays. So, if you love coffee, people and want to be part of a local and growing coffee company this is the position for you. If you are interested in this barista position please respond by email () with your resume, a few sentences saying why youd like to work at Jaunt Coffee Roasters, and AVAILABILITY. You can also come by the shop and drop off your resume.