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Job Description Position Title: Sr Executive Chef Salary: 130,000-140,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: • Develops high culinary standards for our retail, board meals, dining and catering operations, • Trains, develops and provides inspirational leadership to local culinary team, • Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • ServSafe® Certification Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1482523 Bon Appetit BRYAN GONI

Job Description Salary: $110000 - $120000 / year A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1482181 Compass Corporate JEANNE M LANE [[req_classification]]

Job Description Job Summary We are seeking a dedicated and passionate Cooking Instructor for elementary/middle/high school students. This role is pivotal in enriching our curriculum with practical, engaging, and comprehensive cooking education. The instructor will be instrumental in guiding students through the fundamentals of meal planning, nutrition, cooking techniques, and healthy eating choices. This position offers a unique opportunity to impact young lives by fostering culinary skills and encouraging informed food choices, aligning perfectly with our commitment to holistic student development. General Responsibilities • Design and implement a curriculum, tailored to the diverse needs and interests of students., • Conduct interactive cooking sessions, emphasizing meal planning, nutrition, and safe cooking practices., • Create a safe, respectful, and engaging learning environment that nurtures students' culinary interests., • Assess students' culinary skills and provide constructive feedback to encourage progress., • Collaborate with other instructors and coordinators to integrate cooking lessons with broader educational programs., • Monitor and document student progress, maintaining detailed records., • Regularly communicate with parents, guardians, and educational stakeholders about student achievements and program updates., • Curriculum Development: Craft comprehensive lesson plans that include hands-on cooking, meal planning, and nutrition education., • Classroom Instruction: Lead dynamic and engaging cooking sessions, ensuring active participation from all students., • Student Assessment: Continuously evaluate and adapt teaching methods to suit individual student needs and preferences in cooking., • Community Building: Establish a collaborative and respectful classroom environment, promoting healthy eating and cooking habits., • Equipment Management: Oversee the use and maintenance of kitchen tools and equipment., • Instructional Skills: Proven ability to develop and deliver an engaging, educational cooking curriculum suitable for school age students., • Communication Skills: Excellent verbal and written communication skills for effective interaction with students, parents, and colleagues., • Interpersonal Skills: Strong collaborative skills, openness to feedback, and adaptability in teaching methods., • Organizational Skills: Efficient time management, task prioritization, and adherence to deadlines., • Content Knowledge: Extensive knowledge in cooking, including meal planning, nutrition, cooking techniques, and food safety.

Job Description Mastech Digital provides digital and mainstream technology staff as well as Digital Transformation Services for all American Corporations. We are currently seeking a Director, Food Services for our client in the IT Services domain. We value our professionals, providing comprehensive benefits and the opportunity for growth. This is a Contract-to-Hire position, and the client is looking for someone to start immediately. Duration: 6+ Months Contract-to-Hire Location: San Francisco, CA Salary: On Contract it would be $63.00/Hourly; and once in FTE, it would be $147,700 - $191,070/Annually Role: Director, Food Services Primary Skills: Business Analysis Role Description: The Director, Food Services must have 7+ years of experience. Minimum Qualifications: • Minimum three (3) years of experience with PC based tools, Microsoft Office applications, Web-based applications., • Master’s degree in management, Business Administration, Nutrition Science, Culinary Arts, or related field AND minimum ten (10) years of experience in food service or a directly related field OR Minimum thirteen (13) years of experience in restaurant or health care food service industry or a directly related field., • Current SERVSAFE Manager certificate or a successfully completed sanitation course within the past year., • Registered dietitian certification required. Education: Bachelor’s degree in Computer Science, Electrical/Electronic Engineering, Information Technology or another related field or Equivalent Experience: Minimum 7+ years of experience Relocation: This position will not cover relocation expenses Travel: No Local Preferred: Yes Note: Must be able to work on a W2 basis (No C2C) Recruiter Name: Divya Mishra Recruiter Phone: 412 909 4154 Benefits: We have various coverages and additional benefits to choose from: • Medical, Dental (Including Ortho) & Vision Insurance (Option to Enroll)., • Paid Leaves (Wherever applicable)., • Life & Disability Coverage (Upon eligibility)., • 401K Option, Education Assistance Program and more. Mastech Digital is an Equal Opportunity Employer - All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #LI-DM1 #Mastech1

Job Description BASIC PURPOSE The purpose of this position is to provide for the nutritional needs of the Shelter and Booth programs and to oversee the day-to-day operation of the kitchen. ESSENTIAL DUTIES AND RESPONSIBILITIES • Responsible for preparation of up to 600 meals for daily consumption and special events., • Supervise all kitchen employee volunteers and community service workers., • Plan and develop menus with executive director and childcare director, • Maintain all records regarding CACFP program and Alameda County, • Attended all training set forth by California Department of Education nutrition services, • Maintain a good working relationship with the Alameda County Food Bank, • Ensure all monthly and quarterly states and reports are turned into the proper agency, • Manage inventory to ensue supply level are enough to maintain smooth operation, • Responsible for adhering to fiscal and budget guild lines for all food service programs, • Supervise food preparation to ensure portion sizes, • Preform all duties with courtesy and respect maintaining a healthy relationship with staff and clients, • Provide alternative foods for those with allergies and medical exemptions., • Keep daily records of food preparation, transportation and servings to meet funding source requirements., • Attend trainings, workshops and/or meetings regarding lunch program., • Meet with directors weekly to discuss client feedback and menu development., • Ensuring the food service department stay compilate to local, state and federal regulation always., • Maintain all kitchen equipment, • Most importantly maintaining the cleanliness of the kitchen KNOWLEDGE, SKILLS, ABILITIES AND OTHER QUALIFICATIONS REQUIREMENTS EDUCATION REQUIREMENT • Culinary arts degree or 4 years of management experience in a kitchen, • Have a Food safety managers certificate under California Safety Code 97-0071, • Certificate of completion from the Department Education Nutrition Services (for the CACFP program or willing to get one within 6 months of hire), • CPR certification or willingness to obtain one, • Understand proper serving sizes and healthy cooking procedures for food., • Practice safe food handling procedures always. SKILLS • Ability to interact with others professionally and in fellowship., • Possess initiative, adaptability, and responsibility to work with volunteers, other staff, and client families. CERTIFICATES, LICENSES, REGISTRATIONS • Must possess a valid California Class C Driver License, and ability to drive a Salvation Army vehicle, • Must be 21 years or older., • Complete The Salvation Army vehicle course training. PHYSICAL REQUIREMENTS: • Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis, • Ability to grasp, push, and/or pull objects, • Ability to reach overhead, • Ability to operate telephone, • Ability to lift up to 50 lbs., • Ability to operate a computer, • Ability to process written, visual, and/or verbal information, • Ability to operate basic office equipment

Job DescriptionCompany Description Your team and working environment: Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street. Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at to find out more about our company. EOE/M/F/D/V Job Description What you will be doing: Reporting to the Food & Beverage Manager, responsibilities and essential job functions include but are not limited to the following: • Responsible for daily inventory of front-of-house supplies and submitting requisitions for items below par., • Responsible for setup, restocking, and breakdown of all buffet functions., • Communicate seamlessly with both front-of-house and culinary teams., • Consistently offers professional, engaging and friendly service, • To ensure table maintenance, top to bottom, • Assist in setting up tables, • Conduct proper etiquette when serving, • Manage the cleanliness of side stations, • Adhere to hotel safety rules and regulations, • Hourly Rate: $33.43 USD gross per hourQualifications Your experience and skills include: • Previous experience is an asset, • Constant standing and walking throughout shift, • Lift and carry items up to 50lbs i.e. linen and delivery trays, • Use hands and fingers skillfully and easily Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS All your information will be kept confidential according to EEO guidelines.

Job Description Born from a partnership with a Leading Hotel of the World, Peak is transforming the reservation experience for high-end restaurants. Our next major expansion is into San Francisco, a city where culinary innovation, farm-to-table philosophy, and world-class hospitality converge. Peak allows guests to select and reserve their exact table online, creating a modern, elevated experience that benefits both guests and operators. Why San Francisco? Why Now? San Francisco offers one of the most influential and quality-driven dining scenes in the country. The city blends Michelin-caliber destinations such as Quince, Atelier Crenn, Benu, Saison, Lazy Bear, and Mister Jiu's with beloved neighborhood anchors across the Mission, Hayes Valley, North Beach, Nob Hill, the Marina, and SoMa. Influential operators—including the Spruce Group, Big Night Restaurant Group, Hi Neighbor Hospitality, Back of the House, Ne Timeas Restaurant Group (Flour + Water), and Michael Mina's MINA Group—have shaped SF's hospitality culture and continue to push it forward. With thousands of full-service restaurants and a reputation for culinary excellence and sustainability, San Francisco is the ideal next market for Peak. The Opportunity As Peak's Market Growth Lead in San Francisco, you'll be responsible for launching, building, and owning our presence across the city and greater Bay Area. This is far more than a sales role—you're creating a market and establishing Peak as the platform that SF's top restaurants trust. You'll lead the entire sales cycle: identifying high-value targets, meeting operators across the city, driving demos, negotiating partnerships, and closing deals. If you understand the Bay Area's hospitality landscape and thrive in entrepreneurial environments, this role gives you autonomy, influence, and meaningful upside. What You'll Do * Build Peak's San Francisco footprint from day one, focusing on high-value full-service restaurants * Own the full sales cycle—prospect, pitch, negotiate, and close * Spend 5 days a week in the field, meeting owners, GMs, and decision-makers * Develop strong relationships across independent restaurants and hospitality groups * Hit and exceed sales goals, maintaining a clean pipeline in HubSpot * Design strategic territory plans tailored to SF's neighborhoods and operator landscape What We're Looking For Required * 4+ years of B2B sales experience with a record of exceeding quota * Experience in the restaurant or hospitality industry * Knowledge of the San Francisco/Bay Area market strongly preferred; relationships with operators are a major plus * Hunter mindset—skilled in prospecting and closing new business * Self-starter comfortable building from zero * Exceptional verbal and written communication skills * CRM proficiency (HubSpot or similar) * Results-oriented and motivated by targets Ideal Candidate * SaaS or tech sales experience within restaurants, hospitality, or retail * Deep familiarity with SF's dining landscape—from Michelin-starred fine dining to neighborhood gems * Experience opening new territories or markets * A network within Bay Area hospitality groups or independent operators Compensation & Benefits * Base Salary: $95,000 – $115,000 * Uncapped Commission, with realistic first-year OTE of $160,000 – $190,000+ * Expense account for client meetings and in-city travel * Medical, dental, and vision insurance * 401(k) plan * Flexible schedule—you run your territory your way * Opportunity to build the SF market from the ground up * Ground-floor role supported by leading hospitality partners Why This Role? * Autonomy: You're defining the playbook for San Francisco. * Unlimited earning potential: The more you sell, the more you earn. * Meaningful impact: Peak solves real operational and guest-experience challenges. * Incredible food: Your work takes you to some of SF's most exciting restaurants. * Career growth: As our Bay Area presence expands, leadership opportunities follow. How to Stand Out In your application, tell us: * Why Peak excites you * Your proudest sales accomplishment * Your take on SF's restaurant scene * How you'd structure your first 30 days Compensation Range: $95K - $115K

Job Description Born from a partnership with a Leading Hotel of the World, Peak is redefining how guests discover, select, and reserve the exact table they want. After transforming the reservation experience in Palm Springs, Miami, and New York City, we're bringing Peak to San Francisco, where dining is an extension of the city's spirit of innovation, culture, and community. From the iconic establishments of Union Square to the boundary-pushing kitchens of the Mission, San Francisco's restaurant scene demands innovation, efficiency, and hospitality at the highest level. Peak is here to elevate that experience — and we need a bold, connected sales leader to help us make our mark. What It Means to Be a Field Sales Representative at Peak As Peak's boots-on-the-ground presence in SF, you'll help introduce our platform to a city that thrives on culinary creativity, farm-to-table philosophy, and neighborhood loyalty. This is an entrepreneurial, field-driven role where you'll build Peak's San Francisco territory from the ground up. Think "mayor of your neighborhoods" — grabbing coffee in Hayes Valley, walking the streets of North Beach, and dropping into beloved taquerias in the Mission. You'll be building relationships that drive long-term success for both Peak and the restaurants we serve. If you love hospitality, know SF's restaurant scene, and thrive on in-person relationship building, this is your stage. The Ideal SF Field Representative Will… * Spend 5 days per week meeting with restaurants across neighborhoods like: * The Mission & Valencia Corridor (chef-driven independents, innovative concepts) * Hayes Valley & NoPa (trend-setting bistros, neighborhood favorites) * Union Square & FiDi (high-volume classics, corporate hospitality groups) * North Beach & Chinatown (legendary institutions, family-owned gems) * Marina & Cow Hollow (upscale casual, brunch destinations) * SoMa & Dogpatch (emerging hotspots, experiential dining) * Bring proven, quota-carrying sales experience with a track record of consistent success * Have firsthand hospitality or restaurant-industry experience — especially within the Bay Area's unique farm-to-table and sustainability-focused ecosystem * Be comfortable using CRM and prospecting tools (we use HubSpot) Compensation * Base Salary: $85,000–$95,000 * OTE (Year 1): $125,000–$150,000+ with uncapped commission Expectations * Drive the full sales cycle throughout your SF territory, delivering closed-won deals * Build long-standing relationships with owners, GMs, and hospitality leaders across diverse San Francisco neighborhoods Responsibilities * Strategically identify SF restaurant segments — from Michelin-starred destinations in Nob Hill to beloved neighborhood spots in the Sunset * Qualify leads and secure meetings via on-foot canvassing, warm outreach, and industry relationship building * Build and maintain a high-quality pipeline of SF prospects in HubSpot * Create neighborhood-by-neighborhood strategies for lead generation * Hit monthly and quarterly goals for qualified meetings and sales activity Requirements * 1+ years experience in sales development or lead generation * Excellent communication skills with the ability to connect authentically with hospitality decision-makers * Ability to thrive autonomously while collaborating closely with Peak's broader team * Highly motivated, organized, and driven by clear performance targets Benefits * Expense account for dining, in-field prospecting, and travel around SF and the Bay Area * Comprehensive medical, dental, and vision insurance * 401(k) plan Compensation Range: $85K - $95K

Job Description Position Title: General Manager Salary: 90,000-95,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Being part of the Company Management team is about making a difference. If you are passionate about providing the best possible service to residents and customers then we want you to join our team and make a difference today! As a General Manager, you will be directly responsible for the overall operation and cost-effective management of multiple dining service departments in more than one facility in a given geography. Ensures team achievement of financial goals and targets. Key Responsibilities: • Is well versed in all aspects of foodservice management, with a proven track record of success, • Takes ownership of the operation and ensure operation meets all timelines for service and all other timelines established by management and/or client, • Manages all financials including planning, budget development and analysis, and financial reporting, • Is proactive and positive; interacts professionally with a diverse group of associates, peers, managers, suppliers, clients and customers, • Demonstrates initiative and good judgement in assisting customers, clients, peers and subordinates, • Conducts management meetings, • Has the ability to think quickly and accurately, be able to evaluate problems and make appropriate recommendations, • Audits units to ensure conformance with the Company, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation and record keeping, • B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus five to seven years of directly related experience preferred, • Minimum of five years of retail operational foodservice management experience preferred, flexible depending upon formal degree or training, • Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing and presentation, • P&L accountability and contract-managed service experience is desirable, • Multi-unit management experience preferred, • Experience with cash retail operations, • Retail marketing experience is highly desirable, • Supervisory, leadership, management and coaching skills, • Good communication skills both written and verbal, • Ability to communicate on various levels to include management, customer and associate levels, • Knowledge of financial, budgetary, accounting and computational practices, • Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1484879 Bon Appetit BRYAN GONI

Job DescriptionSalary: $24.00/hour Established in 2002, The Culinary Edge (TCE) is the USAs leading food & beverage innovation consultancy. We work with ambitious brands, and sometimes we launch our own, like Starbird. At TCE youll find classically trained chefs working alongside designers, brand planners, operational experts, and food anthropologists. We fuse culinary excellence, operational expertise, and human-centered design to forge the future of what we eat and drink. TCEs work supports all types of brands, from startups to Starbucks. We have an insatiable appetite to learn, create, cook and taste on any given day, youll see our office abuzz with the energy of developing new ideas in our studio and new dishes in our test kitchen. TCE has a Spring Strategy Internship opportunity inSan Francisco, CA! What are WE looking for? TCEs internship program offers creative and curious minds a four-month opportunity to work alongside our team of strategists and chefs. At TCE, we like to think of our internships more like apprenticeships. We learn the most when teaching and it is our duty to ensure there is a rich transfer of knowledge and skills. The strategy internship is designed to cultivate a deep understanding of scalable food and beverage concepts. Our goal is to prepare our strategy interns for a career in food & beverage strategy through exposure to F&B concepting, operations, brand design, menu strategy, and product development. This strategy internship is intended for junior and senior college students, recent graduates, or those seeking to understand the ins and outs of the restaurant industry before making a career pivot. As this position occurs during the Spring, this internship is best suited for: • Recent university graduates (graduated in January 2026 or earlier), • College students taking a gap semester that are able to be present in San Francisco for the duration of the internship., • Anyone looking to build their career in food & beverage creative consulting. This internship has the potential to transition into a full-time position, and, as such, preference is given to candidates who have already graduated from undergraduate university. Due to the broad scope of our business, The Culinary Edge requires a wide-ranging skill set and professional demeanor from the strategy intern. Interns are assigned to projects alongside other members of the strategy team, and follow the project through each phase of work, from creative to development and launch. TCE interns contribute to projects at many stages, occasionally managing independent tasks and projects, making them integral members of the Strategy Team. Responsibilities • Support strategy and culinary teams on client projects, including writing, copyediting, deck building, proofing deliverables, imagery collection, and providing consumer research support., • Participate in creative brainstorming sessions., • Research restaurant concepts, industry trends and periodicals, ingredients, plate ware, and packaging., • Capture and disseminate notes for creative ideation sessions and meetings., • Assist in the creation of kitchen operations materials for client projects., • Coordinate reception, hospitality, and meals for client meetings, general guest hospitality, and space management., • Shop for ingredients, supplies, and materials. Experience And Skills • Design-focused with advanced written and visual presentation skills., • Able to quickly adapt to new technology or programs., • Able to manage a heavy workload, prioritize well and meet deadlines., • Resourceful, flexible and able to creatively solve problems., • Systems and process-oriented., • Proactive and reliable to fellow team members and managers., • Impeccable attention to detail and minimal errors., • Passionate about food, trends, and hospitality., • Strong sense of agency and accountability. Requirements • Undergraduate student or recent graduate (within the last 12 months)., • Strong working knowledge of Mac, Microsoft Office, and Google Workspace., • Ability to work in-person 4-5x a week at our San Francisco test kitchen, located in the SOMA neighborhood., • Interns work full-time normal office hours and total approximately 38 hours per week. However, hours are flexible and may differ from week to week. Please note that it is not recommended to apply for this internship as a full-time student. Application details: • This is a 3-month summer internship based at The Culinary Edge home office in San Francisco, California., • Dates: end of January to end of May. Timing is flexible based on school schedule., • Interns work full-time, normal office hours that total approximately 37 hours per week. However, hours are flexible and may differ from week to week. (Please note that it is not recommended to apply for this internship as a full-time student.), • Please note that applications without a writing sample will not be considered (see below)., • Deadline: Applications are due by December 10th, 2025., • Compensation: $24.00/hour Please note that applications without a writing sample will not be considered. Writing Sample Prompt: Review Your Favorite Restaurant At The Culinary Edge, we spend a significant amount of time dining out together. From hole-in-the-wall spots to Michelin starred restaurants, we're eager for culinary adventure and proceed without judgement. We want to get to know you and where you like to eat! Pretend you are writing for the Eater blog about your favorite restaurant including name, location, why it's your favorite, and the must-have menu items, and any unique facts readers should know.

Job Description Position Title: Portfolio Project Manager Pay 15 Reports To: Salary: 120,000-130,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job SummaryWe are seeking a dynamic and results-driven Project Manager to lead and coordinate high-impact initiatives across our global food program. This individual will be responsible for planning, directing, and executing complex projects—from new site launches to strategic rollouts—ensuring timely delivery within budget while driving operational excellence and cross-functional collaboration. Key Responsibilities • Lead and oversee priority projects across the global food program, including new site launches and strategic initiatives, • Define project scope, goals, and deliverables that align with business objectives, • Establish detailed work plans, staffing strategies, and resource allocation for each project phase, • Manage timelines, budgets, and deliverables to ensure projects are completed on schedule and within funding parameters, • Drive proactive communication across platforms (Slack, OmniXM, client updates) and across all levels of the organization, • Coordinate cross-functional collaboration with Culinary, Catering, Marketing, and Operations teams, • Implement operational changes including SOP development and process improvements, • Monitor project progress and adjust schedules or plans as needed, • Aggregate and summarize project feedback for leadership review, • Ensure KPI and SLA targets are embedded into project planning and execution, • Document and analyze information to solve critical business issues, • Perform other duties as assigned Qualifications • Bachelor’s degree or equivalent experience, • 3–5 years of experience managing large, complex enterprise projects, preferably involving organizational change, • Proven ability to manage multiple projects simultaneously with strong organizational skills, • Excellent verbal and written communication skills, • Proficiency in Microsoft Outlook, OneNote, Word, Excel, and PowerPoint, • Positive, can-do attitude with the ability to navigate competing priorities, • Experience working in cross-functional environments and driving stakeholder alignment Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1468684 Bon Appetit BRYAN GONI

Job Description Position Title: Sous Chef Salary: 75,000-85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1484878 Bon Appetit BRYAN GONI

Job Description A high profile tech company headquartered in San Francisco is looking for an Executive Chef experienced in high volume operations to oversee their cafe. Lead a large experienced culinary team in a scratch kitchen with ingredients that are locally and sustainable sourced. This opportunity offers great benefits, career growth opportunities! Would you or someone you know like to hear more?

Job DescriptionPrimary Responsibilities The sous chef reports directly to the executive chef and also assists with managing kitchen operations. The sous chef will spend most of their time managing the kitchen's food planning and production processes. They ensure the kitchen is properly staffed and supervise kitchen workers. Sous chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. All work-related duties must be done onsite. DUTIES and RESPONSIBILITIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. • Train and manage kitchen personnel and supervise/coordinate all related culinary activities., • Estimate food consumption and requisition or purchase food., • Select and develop recipes., • Standardize production recipes to ensure consistent quality., • Establish presentation technique and quality standards., • Plan and price menus., • Ensure proper equipment operation/maintenance., • Ensure proper safety and sanitation in kitchen., • Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques., • Maximizing the productivity of the kitchen staff., • Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs. Setting an example for the chefs below him or her., • The sous chef is responsible for approving all prepared food items that the kitchen., • The sous chef may also be called upon to use this time to create a wide variety of new dishes for the kitchen., • In addition, the sous chef also performs many administrative duties, including ordering supplies and reporting to the General Manager., • Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite., • Produce menu items for service co-coordinating with other departments, maintaining the high standards and always adhering to the spec to achieve the correct quality, appearance and portion size., • Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our customers., • Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures., • Observe the company’s fire plan and health safety policy. Must have and be able to do all of the following: • Manage in a diverse environment with focus on client and customer services is essential to success in this role, • Certification from a national culinary organization., • Artistic ability to make his or her dishes appealing to the eye., • Good communication skills., • Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size., • Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred., • Premise and liability accountability and contract-managed service experience is desirable., • Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience., • Must hold a valid Food Handler’s Card.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off What Youll Do: Lead daily front-of-house operations to ensure smooth, efficient service Manage, train, and motivate team members to deliver outstanding guest experiences Maintain high standards of cleanliness, safety, and compliance with health regulations Drive sales and profitability while managing costs and inventory Partner with the culinary team to coordinate service and menu excellence Foster a positive, respectful, and inclusive workplace culture What Were Looking For: 3+ years of restaurant management or equivalent hospitality leadership experience Strong leadership and communication skills Proven ability to manage a fast-paced, guest-focused environment Experience in staff training, scheduling, and performance management A passion for food, hospitality, and community engagement Ability to work a flexible schedule, including evenings, weekends, and holidays Why Join Us: Competitive salary and performance-based incentives Opportunities for professional growth and advancement Supportive ownership and a collaborative team environment Be part of an exciting new chapter in a beloved neighborhood restaurant If youre a motivated, hands-on leader who thrives on creating memorable guest experiences and inspiring your team, wed love to hear from you. Brick x Brick Restaurant group operates several high profile restaurants and bars in SF. Be part of a growing team! Benefits: Salary range $80-90k depending on experience + annual bonus 401k Health benefits Vision and Dental Paid Time Off

Job Description An iconic San Francisco restaurant is looking for an experienced Chef de Cuisine to lead their culinary team. Ideal candidate has experience in a high volume, premier dining restaurant. Must be a hands on team leader! GREAT benefits including 100% health insurance for employee and family, parking, gym membership! Hiring now! SF bay are residents only!

Job Description Job Description: Chef de Cuisine We are seeking a highly skilled and motivated Chef de Cuisine to lead the kitchen of a modern, ingredient-driven French restaurant in San Francisco. This individual will collaborate closely with the Executive Chef and ownership team to execute exceptional cuisine, maintain elevated operational standards, and cultivate a professional, inspired kitchen culture. Key Responsibilities • Provide day-to-day leadership of all kitchen operations and service execution, • Ensure consistency, quality, and presentation across all menu offerings, • Oversee ordering, inventory management, prep systems, and recipe standardization, • Train, mentor, and develop the culinary team to uphold high performance expectations, • Manage labor control, food cost, waste reduction, and overall kitchen efficiency, • Partner with leadership on menu development, seasonal updates, and creative direction, • Uphold health, safety, sanitation, and regulatory compliance at all times, • Foster a positive, disciplined, respectful, and growth-oriented kitchen environment Qualifications • Previous experience as a Chef de Cuisine, Senior Sous Chef, or comparable leadership role, • Strong foundation in French, Californian, or contemporary cuisine styles, • Demonstrated ability to lead with clear communication, organization, and accountability, • Proven success working under pressure and maintaining composure during high-volume service, • Strong work ethic, professional maturity, and commitment to excellence Compensation & Benefits • Competitive base salary: $90,000–$100,000/year, • Performance-based bonus opportunities, • Health and wellness benefits, • Employee dining privileges, • Opportunities for long-term growth within a developing restaurant group, • Equal Employment Opportunity #AA

Job DescriptionWith over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Sales Associateat Sur La Table, you play a key role in the success of the retail store by inspiring customers throughout every stage of their culinary experience. In this role, you’ll support daily operations, deliver a #bestincenter customer experience, a company-wide standard for excellence in service, and help drive sales by sharing product knowledge. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Actively engage customers, identify their needs, recommend relevant products or experiences, and leading a customer-focused, Guest Obsessed cultureSales & Business Performance· Maximize selling opportunities by identifying customer needs and offering relevant solutions.· Promote add-on sales and support events that grow store traffic and customer engagement.· Consistently meet or exceed monthly sales goals, contributing to overall store revenue. Performance is measured by key KPIs such as individual sales volume, average transaction value, and customer conversion rates.Team Engagement & Store Support· Collaborate with team members to maintain a positive, inclusive, and high-performing store culture· Support onboarding of new associates by sharing product knowledge and best practicesOperations & Compliance· Accurately and efficiently process transactions including sales, returns, and price checks using the POS system.· Assist in daily opening and closing procedures, floor replenishment, and maintaining visual merchandising standards.· Complete inventory transactions including, but not limited to, receiving, MOS (Mark Out of Stock), and RARs (Return Authorization Requests).· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy · Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers· Ability to remain standing for up to 4 hours at a time· Ability to move about the store coaching and directing associates; selling to customers and retrieving merchandise from stockroom or sales floor· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance Qualifications & Experience· Must be 18 years of age or older at the time of employment.· 1 year of retail sales experience preferred.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office and retail management systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Objective: ZWILLING J.A. Henckels, a world-class cutlery and cookware company, is looking for part time Sales Associates to join our retail sales team. The ideal candidate will be a results-driven, self-motivated, team player with a strong focus on customer service and a culinary passion! Foodservice, cooking experience a plus! Mandarin, Korean, Spanish bi-lingual speakers desired. Responsibilities and Duties: • Ensure outstanding and consistent customer service, • Maintain an attractive and inviting store environment, • Show and demonstrate products to encourage customer engagement, • Develop and maintain strong customer relationships, • Assist in receiving shipments in an organized and timely manner, • Enjoy cooking and entertaining, • Enjoy talking with and educating customers about products, • Ability to work a flexible schedule including nights & weekends, • Commitment to customer service and constant improvement, • Retail sales experience preferred, • Excellent interpersonal and communication skills, • Professional attitude and ability to be flexible and adapt to change, • Able to stand and/or walk for extended periods of time, • Able to lift 35 lbs. or more and comfortable using a ladder, • U.S. citizens and those authorized to work in the U.S. are encouraged to apply. We are unable to sponsor at this time. Compensation Range $17-20.50 per hour contingent upon experience Incentives: • Seven paid sick days per calendar year, • Generous employee discount of 50% off retail on all products, • Fun atmosphere that includes incentives, contests, and games to earn Zwilling products For almost 300 years, ZWILLING has offered premium products that enhance the lives of professional and home chefs worldwide. Since our start as an esteemed cutlery brand, the company has grown to include a coveted collection of cookware, tools, tabletop, small electrics, and personal care. Tradition, quality, innovation, and craftsmanship are our ingredients for success. Today, ZWILLING is an international industry leader that sells products in over 100 countries. Always innovating, ZWILLING acquired global heritage brands Staub (France), Demeyere (Belgium), Ballarini (Italy), and MIYABI (Japan) to give its customers access to the most exceptional kitchen products.

Job Description Are you passionate about cooking? Do you love the vibrant atmosphere of a restaurant kitchen? If the answer is yes, then we have an exciting opportunity for you! IHOP is currently seeking talented and enthusiastic individuals to join our team as Cooks. WHAT YOU NEED TO KNOW IHOP values the hard work and dedication of its employees, which is why we offer a pay range of $20 - $22 per hour, commensurate with experience and skill level. In addition to working in a clean and uplifting environment, our full-time employees also receive health insurance. DELVE DEEPER INTO THIS JOB This position can be full-time or part-time and will typically work from 3 pm - 12 am. In this role, you will be responsible for prepping, cooking, and maintaining a clean and organized work area. As a Cook, you will work closely with our talented culinary team to ensure that all dishes are prepared to perfection. You will have the opportunity to showcase your skills in prepping ingredients, utilizing proper cooking techniques, and presenting dishes that are both visually appealing and delicious. Additionally, you will play a crucial role in keeping the kitchen clean and sanitary, following all food safety protocols. ABOUT OUR TEAM With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day! THE TYPE OF CANDIDATE WE'RE LOOKING FOR We're looking for someone that meets these requirements: • 18+ years old, • Open availability APPLY TODAY! If you believe that this position matches your requirements, applying for it is a breeze. The whole application process can be completed in under 3 minutes. Best of luck!

Job Description Location in San Francisco, CA Butler Hospitality is a rapidly growing company. We are devoted to providing the best service to our clients, guests, and employees. Working with Butler Hospitality is an opportunity to be a part of a company as it grows to its fullest potential. Working for Butler Hospitality is an opportunity to work with an inclusive, diverse, and tech driven company. WHAT YOU DO: • Clean and organize all surfaces, equipment, plates, glassware, and stations within the restaurant., • Routinely check that all sinks, dishes, or glasswashers are properly functioning., • Reporting directly to the culinary manager and general manager, • Ability to work with minimal supervision, • Familiarity with delivery practices and handling methods, • An ability to work on weekends, holidays, and peak business periods as needed, • Competitive pay, • Wide array of benefits including medical, dental, vision, and 401k, • Room for growth The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #LI-DNI Powered by JazzHR vcv9vgMwAr

Job DescriptionWith over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. The Sales Associate contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. This role seeks out customers to assist with product information, location, pricing, and availability as well as processing returns and sales transactions. The Sales Associate reports to either a General Manager (GM) or Store Manager (SM). Job Duties and Responsibilities • Provides an exceptional customer experience according to customer service standards. Proactively seeks out customers in order to determine needs and sell items., • Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary., • Works as a part of a high-performing team to achieve store’s sales plan. Strives to achieve individual sales goals., • Shares product assortment and services such as, gift registry and cooking classes with customers. Demonstrates products upon request of a customer or as directed by a manager., • Consistently follows all Sur La Table policies and standard operating procedures (SOPs)., • Maintains a clean store environment, including restrooms., • Processes a variety of transactions accurately and efficiently via the POS including, but not limited to, sales, returns, price checks and etc., • Ensures pricing integrity, MOS products, stocks and replenishes the sales floor using FIF0 and according to visual standards., • Records time worked, accurately and according to SLT policy., • Demonstrates exceptional verbal and written communication skills with employees, customers and store management team., • Protects customers, employees, and company assets. Notifies Manager on Duty of safety risk or threat in the store., • Additional responsibilities as assigned by Manager on Duty (MOD), General Manager or Store Manager.Essential Functions, • Ability to communicate verbally and work cooperatively with employees and customers., • Ability to remain in a stationary position for up to 3 hours at a time., • Ability to move about the work place selling to customers and retrieving merchandise from storage and/or sales floor., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise., • Ability to work a varied schedule including nights and weekends as business dictates., • Ability to ascend/descend ladders in order to retrieve and/or move merchandise., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work., • Regular and predictable attendance., • Ability to lift and/or move merchandise weighing up to 35 lbs. Experience and Required Qualifications, • 1 year retail sales experience (preferred)., • Must be at least 16 years old., • Proficient in POS Systems.Sur La Table Core Competencies for Everyone, • Focus on the Customer: You inspire and delight your customers., • Be Genuine: Your communication style is respectful, effective and sincere., • Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action., • Take Ownership: You are committed, responsible and provide solutions., • Achieve Results: You meet and exceed goals and expectations.Pay Range

Job Description Pay Grade: [[payGrade_obj]] Salary: $85,000 - $90,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for an account here in the Bay Area. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1486515 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description SUMMARY OF POSITION FUNCTION: Provides engaging instruction, administers tests, and evaluates student progress, understanding, and proficiency in assigned field of Career Technical Training. MAJOR DUTIES AND RESPONSIBILITIES: • Provides students with industry-recognized instruction and training., • Develops and prepares lessons; recommends curricula changes and supplemental materials., • Administers and corrects tests; logs and maintains progress and attendance., • Identifies, selects, and modifies instructional resources to meet the needs of the students with varying backgrounds, learning styles, and special needs., • Manages the classroom by moving about the room to tutor, coach, evaluate, and assist each student as the need arises., • Motivates and counsels students in areas of behavior, training, personal problems or study habits., • Evaluates and supervise students in an on-the-job training experience. SKILLS/COMPETENCIES: • Demonstrated knowledge of effective instructional strategies, classroom management and content field, • Possesses strong verbal and written communication skills; excellent customer service skills, • High energy level and ability to engage students, • Ability to quickly learn Job Corps methodologies and strategies, • Ability to use different methods and mediums in delivering course material, • Ability to effectively respond to student issues as they arise In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose an undue hardship on the company. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The term "qualified individual with a disability" means an individual with a disability who, with or without reasonable accommodation, can perform the essential functions of the position. PHYSICAL ACTIVITIES: • Reading, writing and communicating fluently in English, • Hearing and speaking to express ideas and/or exchange information in person or over the telephone, • Seeing to read labels, posters, documents, PC screens, etc., • Sitting, standing, moving about or walking for occasional or frequent periods of time, • Dexterity of hands and fingers to operate a computer keyboard, tools, and office equipment, • Kneeling, bending at the waist, stooping and reaching overhead, • Campus and classroom setting

Job Description PRIMARY RESPONSIBILITIES The host is responsible for providing exceptional dining experiences for The Battery’s members and guests through warm, intuitive, and personalized service both in person and over the phone. This team member must be able to perform technically sound service and have the ability to anticipate needs, tailor their service style, and show a genuine sense of graciousness and hospitality to truly make The Battery feel like a home away from home for our members and guests. Hosts must actively embody The Battery’s standards while in the workplace, both in interaction with fellow service team members, kitchen staff, guests, and management. All work related duties must be done onsite. DUTIES and RESPONSIBILITIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. ● Greet and seat guests in accordance with The Battery’s steps of service. ● Accurately and efficiently maintain waiting list, while keeping management and guests informed of wait times. ● Answer phones quickly and politely without any sign of stress. ● Receive, record, and confirm reservations accurately and in a warm, accommodating manner by phone or in person. ● Assist management in the development and maintenance of guest database ● Maintain a clean and organized workspace with clean and updated menus. ● Ability to converse with guests about menu questions in a detailed and articulate manner. ● Must have a working knowledge of menu items, food preparation techniques, and basic culinary terminology. ● Acknowledge every guest’s departure with gracious and sincere thanks and salutation. ● Prepare daily reservation sheets. ● Pull and arrange tables and chairs for guests. ● With the guidance of floor managers and F&B directors, may be asked to train new hosts and reservations staff. ● Must report problem situations to management immediately. ● Ongoing cleaning and maintenance of physical plant and workstation according to established restaurant procedures. This includes pre-shift, post-shift, daily, weekly, and monthly duties as assigned by management. ● May be responsible for the correct handling of coat check duties. ● May be responsible for correct transferring of bar checks when necessary. ● Required to attend mandatory meetings when scheduled. MINIMUM REQUIREMENTS Must have and be able to do all of the following: ● At least 18 years of age. ● High school education or equivalent. ● Minimum three years of upscale casual or fine dining experienced preferred. ● Perform server and bus person’s duties. ● Able to read, write, speak, and understand English comprehensively. ● Basic math skills. ● Basic computer skills. ● Able to interact with guests in a professional manner while maintaining a composed demeanor in high-stress situations. WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS: You must possess the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements: ● Heavy member/guest contact is required. ● Must be able to tolerate varying noise levels, temperature, and illumination and air quality. ● Requires hand-eye coordination and manual dexterity. ● Requires normal sense of smell, taste, touch, and sound. ● Must be able to respond to visual or aural cues. ● Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift. ● Lift up to 50 pounds in order to perform the essential functions. ● Work in a stressful environment and stressful situations. ● Work in an environment where climate constantly changes. ● Maneuver freely through all areas of the property.

Job Description General Manager – BoujieMana Location: San Diego, CA Type: Full-Time Compensation: Competitive salary (DOE) + KPI-based bonus structure Reports to: CEO About Us: BoujieMana is an upscale, Modern Mediterranean inspired restaurant rooted in joy, creativity, and soul. We blend elevated dining with community driven hospitality, creating a space where every guest feels like a VIP, is surrounded by beauty and every dish tells a story. With thoughtfully sourced ingredients, bold flavors, a curated wine and cocktail list, and a culture grounded in local philanthropy and expression, BoujieMana is where luxury meets intention and community in a approachable environment. Summary: We’re seeking a dynamic, experienced General Manager to lead BoujieMana’s front- and back-of-house operations with excellence, heart, and a fierce eye for detail. You will oversee a team of 50+ staff, guide the guest experience, drive financial performance, and embody the hospitality culture that defines us. This isn’t just a GM role this is an opportunity to be the heartbeat of a soulful, design-forward, and philanthropic restaurant. We want to be an example to other restaurants of excellence and philanthropy. What You'll Do: Leadership & Culture • Lead, train, and inspire a team of 50+ FOH/BOH employees with seasonal staffing fluctuations., • Create a culture of excellence, warmth, and inclusivity where everyone feels seen and valued., • Ensure every guest interaction reflects BoujieMana’s premium standards: detail-oriented, elevated, joyful, inclusive and creating a memorable experience., • Maintain ambiance and quality through sound, visuals, lighting, temperature, scent, and cleanliness every sensory detail matters., • Oversee all aspects of daily operations: service, scheduling, staffing, cleanliness, and facility maintenance., • Monitor and improve key metrics: labor cost, food cost, beverage cost, COGS, revenue, and profitability., • Uphold and enhance BoujieMana’s elevated wine and craft cocktail program., • Work with bar leadership to train staff on wine knowledge, pairings, and service excellence., • Partner with Events Coordinator (or ownership) to host private dining, community events, and branded experiences. We have an events manager, and two large event venues., • Build relationships with regulars, vendors, and local partners that generate long-term loyalty and business growth., • Champion our philanthropic roots including cause driven events, local collaborations, and community storytelling. What You Bring: • Minimum 5 years of GM or AGM experience in upscale dining (Mediterranean or globally inspired cuisine a plus), • Proven success in team leadership, financial oversight, and guest experience, • Deep knowledge of wine, spirits, and food pairings, • Emotionally intelligent with a VIP service mindset, confident, warm, genuine and HUMBLE, • Strong operational skills: P&L, labor scheduling, inventory, compliance, • Detail-obsessed with design sensibility understands how to curate space and vibe, • Flexible availability must be present during peak times, events, and weekends, • Experience or passion for community building, philanthropic engagement, and conscious hospitality, we like to make our own mold not fit into one. What We Offer: • 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 BoujieMana is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief or sexual orientation. #LI-DV2

Job Description DESCRIPTION: Gorgeous, Chef-driven fine dining restaurant in San Francisco known for its refined yet approachable take on modern cuisine is seeking a dedicated and talented Sous Chef to join the team. The Sous Chef will be a key member of our culinary team, supporting the Executive Chef in overseeing kitchen operations and ensuring the highest standards of food quality and consistency. This role requires a passionate, creative, and dedicated individual with experience in classic French techniques and the ability to lead and inspire a team. Responsibilities: • Assist the Executive Chef in all kitchen operations, from menu planning to ingredient selection and recipe development., • Oversee day-to-day kitchen activities, ensuring smooth workflow and consistency in food preparation., • Maintain high standards of food quality, taste, and presentation, upholding the restaurant’s reputation for excellence., • Train, supervise, and motivate kitchen staff, fostering a collaborative and positive work environment., • Ensure compliance with all food safety and sanitation regulations to maintain a clean and safe kitchen., • Monitor inventory levels and assist in sourcing ingredients, managing food costs, and minimizing waste., • Step into the role of the Executive Chef in their absence, ensuring continuity in service and quality., • Contribute to seasonal menu changes, bringing creative ideas that align with the culinary vision., • Build a culture of teamwork, respect, and continuous improvement in the kitchen. Qualifications: • 3+ years of experience as a Sous Chef or similar role, ideally in a fine dining restaurant., • Strong knowledge of contemporary & classic techniques and culinary traditions., • Proven leadership skills with the ability to manage and inspire a kitchen team., • Excellent organizational skills and the ability to work efficiently under pressure., • Ability to maintain a clean, organized, and professional kitchen environment., • Passion for food, attention to detail, and a commitment to excellence. Benefits: • Competitive salary ($75,000-$85,000/year DOE), • Discretionary Bonus Potential, • Opportunity to work in a highly regarded, award-winning restaurant in the heart of San Francisco, • Employee meals and dining discounts across our restaurant locations, • A dynamic and supportive team environment focused on quality and innovation, • Equal Employment Opportunity #AA

Job Description PABU Izakaya is a culinary delight created by the late Chef Ken Tominaga, of the famed Hana Japanese restaurant, and Chef Michael Mina. This unique take on the classic Japanese izakaya brings forth a modern take on traditional izakaya-style dining and continues to be a destination for world-class sashimi, sushi, and grilled meats from the robata with an expansive sake list and seasonal cocktail menu. PABU Izakaya features the finest locally and globally sourced jet-fresh seafood flown in daily from Japan’s famed Toyosu Market accented by its signature selection of A5 Japanese Wagyu. PABU Izakaya's allure derives from its old-world Japanese charm infused with urban sophistication. About the Role: The Captain at PABU Izakaya is a motivated and professional hospitality leader who mentors and motivates the service team to deliver exceptional food, wine, and service experiences. You’ll guide staff education, assist with tableside service, make expert wine recommendations, and ensure every guest leaves inspired. This role requires strong teamwork, attention to detail, and the ability to thrive in a fast-paced, high-volume fine dining environment. What we offer: • Competitive pay and great benefits including medical, dental and vision coverage for eligible employees, • Pre-tax commuter benefits, • Delicious daily family meal, • Up to 50% meal discount at Mina Group restaurants, • Flexible schedules, • Fun, dynamic, and innovative atmosphere, • Career advancement opportunities and progressive development plans Our Ideal candidate is: A motivated Hospitality professional who is organized, passionate, and professional. You will take a leading role in motivating and mentoring the service team and fostering an environment of excellence in food, wine, and service to delight and inspire our guests. You have amazing attention to detail, expansive knowledge of food and wine, and are quick to assist with delivering food and drinks to tables and making wine recommendations. You work well as part of a team, work well under pressure, and are adept at resolving guest issues. You have a strong desire to learn and take a leading role in staff education and development. What you bring to the table: • 5+ years dining room experience with at least 2-3 years’ leadership experience in a fine dining or casual fine dining high volume restaurant, • Exceptional communication skills, • Expansive food and wine knowledge, • CMS Level 1 certification or another service-based certification preferred familiarity with Microsoft Office Suite, • Excellent basic math skills and ability to operate a service POS, • Intellectual curiosity and motivation to progress in a fine dining environment, • Knowledge of state and local regulations around serving and selling alcohol, • Ability to work clean, organized, and as part of a team, • At least 21 years of age PABU Izakaya and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.