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Additional InformationRelocation Assistance Available Job Number26130020 Job CategoryFood and Beverage & Culinary Location1000 H Street, CHULA VISTA CA 91910, United States_ ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $112,000-$147,000 Annually Bonus Eligible: Y JOB SUMMARY Manages the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to promote a consistent, high quality product is produced. Monitors sanitation and food standards. dentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Manages all pastry food preparation areas. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading the Discipline Teams • Supervises and manage employees; understands employee positions well enough to perform duties in employees' absence., • Supervises and coordinates activities of cooks and workers engaged in pastry preparation., • Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serves as a role model to demonstrate appropriate behaviors., • Promotes and maintains the productivity level of employees., • Supervises pastry preparation shift operations., • Communicates performance expectations in accordance with job descriptions for each position., • Creates and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Verifies that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Represents the property in media events as needed., • Facilitates pastry classes for customers and the community. Verifing Culinary Standards and Responsibilities are Met • Develops, designs, or creates new ideas and items for pastry kitchen., • Follows proper handling and right temperature of all food products., • Maintains food preparation handling and correct storage standards., • Recognizes superior quality products, presentations and flavor., • Verifies employees maintain required food handling and sanitation certifications., • Promotes compliance with all applicable laws and regulations regulations., • Assists the Executive Chef with menu development associated with pastry., • Operates and maintains all department equipment and reports malfunctions., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Assists in determining how food should be presented and creates decorative food displays., • Maintains and demonstrates knowledge of food and beverage trends within the hospitality industry., • Executes cooking shows and educational programs to guest audiences. Providing Exceptional Customer Service • Monitors and provides service behaviors that are above and beyond for customer satisfaction., • Manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis., • Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Sets a positive example for guest relations., • Empowers employees to provide excellent customer service., • Responds to and handles guest problems and complaints., • Interacts with guests to obtain feedback on product quality and service levels., • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Maintaining Culinary Goals • Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc., • Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work., • Supports procedures for food and beverage portion and waste controls., • Purchases appropriate supplies and manage inventories according to budget., • Trains employees in safety procedures., • Create cost cards, recipe cards, photographs, and categlogues for utilization during taste presentations. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Participates in training staff on menu items including ingredients, preparation methods and unique tastes., • Verifies property policies are administered fairly and consistently., • Verifies disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Uses all available on the job training tools for employees., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluating results to choose the best solution and solve problems., • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. Why have less when you can have MORE — all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel—offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

LOCATION \n \n The Lodge at Torrey Pines \n Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. \n \n The Lodge at Torrey Pines 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. \n \n SUMMARY \n The Director of Engineering ("Director/a de Mantenimiento") is the strategic and hands-on leader responsible for the overall maintenance, safety, and sustainability of our AAA Five Diamond resort property. This role ensures that all building systems, including commercial HVAC systems, mechanical and electrical infrastructure, guest rooms, public spaces, and landscaped grounds operate at the highest levels of efficiency, reliability, and luxury standards. The Director oversees capital planning, project management, preventative maintenance, repairs, and regulatory compliance while leading a skilled Engineering team in delivering seamless guest experiences through operational excellence, with a commitment to preserving the resort’s Craftsman-style architecture and design. \n \n PAY & PERKS \n\n • Compensation: $125,000 - $160,000 DOE**\n, • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles. for each hired referral at any Evans Hotels property.\n, • Discounted Hotel Rooms for you, family and friends.\n, • Free Employee Parking and/or discounted MTS Pronto card.\n, • Free Meals & Refreshments during working shifts.\n, • Career advancement opportunities!\n, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.\n, • Discounts on cell phone bills, shoes, gym memberships, and more!\n\n \n ESSENTIAL DUTIES \n\n • Lead and manage all engineering operations across the property, including mechanical, electrical, plumbing, HVAC, fire safety, pools/spas, guestroom maintenance, and landscaped grounds.\n, • Collaborate closely with the Hotel General Manager, Corporate Director of Engineering, and other hotel leaders to align engineering priorities with operational, guest service, and financial objectives.\n, • Ensure all engineering operations directly support a seamless and luxury guest experience, maintaining the property’s Five-Star and AAA Five Diamond standards.\n, • Direct the implementation of a comprehensive preventative maintenance and repair program to ensure the safe, efficient, and reliable operation of all building systems, guest facilities, and back-of-house areas.\n, • Establish and maintain protocols for addressing guest calls (maintenance requests from guestrooms or associates), ensuring prompt response, thorough resolution, and minimal disruption to the guest experience.\n, • Oversee all life safety systems, including fire protection, emergency power, and alarm systems, ensuring compliance with OSHA, ADA, and other applicable federal, state, and local codes.\n, • Maintain accurate records of inspections, safety drills, compliance certifications, and maintenance logs to protect assets, guests, and employees.\n, • Conduct regular safety audits and inspections, ensuring hazards are identified, reported, and addressed in a timely manner.\n, • Oversee departmental planning, budgeting, and forecasting, controlling labor, maintenance, and operating costs to achieve or exceed financial targets.\n, • Monitor purchasing, inventory, and cost controls to maintain quality and efficiency while meeting financial goals.\n, • Evaluate, recommend, and manage capital improvement projects, renovations, and equipment replacements in alignment with the hotel’s long-term vision and guest service standards.\n, • Lead the preparation of the department’s capital expenditure plan; forecast and develop objectives consistent with maintaining a Five Diamond property.\n, • Lead, mentor, and inspire a high-performing Engineering team, instilling accountability for prompt, high-quality repairs, guest call responses, and preventative maintenance.\n, • Conduct regular performance evaluations, goal check-ins, and career development discussions with direct reports to build bench strength and succession planning within the department.\n, • Promote teamwork, collaboration, and effective communication across all levels of the Engineering team and with other hotel departments.\n, • Teach and coach engineering leaders on effective leadership practices, including setting clear expectations, holding teams accountable, and fostering professional pride.\n, • Partner with Human Resources on employee relations, performance management, and disciplinary processes to maintain a fair, positive, and supportive work environment.\n, • Ensure compliance with company policies, local/state/federal regulations, and safety standards by delivering consistent training, guidance, and reinforcement of expectations.\n, • Foster a culture of safety awareness and accountability, encouraging employees to report hazards, participate in training, and actively contribute to a safe work environment.\n, • Ensure all engineering operations directly support a seamless and luxury guest experience, maintaining the property’s Five-Star and AAA Five Diamond standards.\n, • Foster a culture of hospitality within the Engineering team, ensuring associates understand the direct connection between their work and the overall guest experience.\n, • Partner with hotel leadership to support business continuity, risk management, and emergency preparedness planning, ensuring that facilities and systems are ready to respond effectively to crises or natural disasters.\n, • Performs additional duties and responsibilities as directed by the leadership team.\n\n \n QUALIFICATIONS \n\n • Bachelor’s Degree or equivalent in Engineering, Facilities Management, Hospitality Management, or a related discipline.\n, • At least 6 years of progressive engineering or facilities management leadership experience, preferably in luxury or upscale hotels, resorts, or similar business entity.\n, • Minimum of 3 years of hands-on commercial HVAC experience required, including system diagnostics, troubleshooting, preventative maintenance, and repair.\n, • Completion of a recognized HVACR apprenticeship program or technical school preferred.\n, • A combination of experience, education, and/or training may be substituted for either requirement.\n, • Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations.\n, • Availability to work on weekends and holidays is required.\n, • Must have an unexpired and valid driver's license with no recent violations.\n, • Proven track record in project management, preventative and corrective maintenance, capital planning, and sustainability initiatives.\n, • Experienced in budgeting, forecasting, P&L analysis, and vendor/contractor management.\n, • Experience leading OSHA compliance, life safety programs, and workplace safety initiatives.\n, • Must be proficient in using property management and building (EMS) automation systems to monitor and control facility operations.\n, • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 40 lbs.\n, • 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.\n\n \n **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. \n

Job DescriptionDescription WHO WE ARE From the culinary vision of Chef, Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development as we are spreading our wings and expanding outside of our Southern California shack and beyond. A DAY IN THE SHACK • As a Cashier/counter server at our location, you will take orders, both in-person and to-go, answer the phone, prep juice, prepare and stock coffee/espresso. Maintain to-go sauces, and make sure the counter is always stocked., • You will often be our guests' first point of contact as they enter the restaurant. You will communicate with our guests in a friendly and sincere manner, both in person and by telephone., • You may also need to guide our guests on the steps of service particular to our restaurant (ex. How/where to pick up food, order drinks, find a table, etc., • The way you perform your responsibilities, particularly when interacting with our guests, contributes to the overall flow of the restaurant. It is critical that you make our guests feel welcome. REQUIREMENTS • Be at least 16 years of age., • No previous experience is needed. We offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • A food enthusiast who can describe our amazing menu to our guests, • A standout player who enjoys making a difference, but is always willing to support the team, • A person who is eager to grow and sets high standards for themselves

Job Description:\n\nCOMPENSATION & BENEFITS: Pay Rate: $34.00–$37.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Manages 1 – 3 Sous Chefs and a total of 2 – 35 employees. Responsible for all aspects of daily production/preparation of food and residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, and training employees. Forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Serve as the senior culinary leader in the Catering Chef's absence, ensuring continuity of kitchen operations and execution of all catering functions.Assist the Catering Chef in planning, organizing, and directing all culinary production for catered events while ensuring food quality, consistency, presentation, and service standards are maintained. Provide culinary input on catering menus and in the Catering Chef’s absence, design, prepare and execute a variety of catering events at a high level of service, including the Board of Director’s quarterly meetings.Lead daily kitchen stand-up meetings, as scheduled, to review production schedules, upcoming events, staffing assignments, operational priorities, and quality expectations.Supervise daily kitchen operations and culinary staff members to ensure all food preparation is completed accurately, efficiently, and on schedule for current and upcoming catered events.Execute and reinforce the Catering Chef's culinary vision by ensuring all recipes, preparation methods, plating standards, and presentation guidelines are consistently followed by kitchen staff.Direct and oversee the daily production of standard and specialty menu items while maintaining established food quality, portion control, production, and cost standards.Develop and test new menu items in collaboration with the Catering Chef, incorporating seasonal ingredients, current culinary trends, and client needs while supporting departmental profitability.Monitor daily production requirements by ensuring all necessary ingredients, supplies, and equipment are available. Communicate shortages, equipment issues, or operational concerns promptly to the Catering Chef and Kitchen Manager.Conduct quality assurance walkthroughs during catered events to verify food presentation, service execution, replenishment, and overall culinary standards.Serve as the primary culinary liaison for Front-of-House (FOH) leadership during assigned events to ensure seamless communication and successful event execution.Oversee end-of-day closing procedures, ensuring production for upcoming events is completed whenever possible, outstanding items are communicated to the Catering Chef, and all kitchen equipment—including the Rational oven—is properly cleaned and maintained.Maintain compliance with all food safety, sanitation, HACCP, inventory control, receiving, storage, and equipment maintenance standards. Ensure all health inspections and internal audits meet or exceed company expectations.Assist the Catering Chef with inventory management, purchasing, food cost controls, labor efficiency, and operational planning.Train, mentor, coach, and evaluate culinary staff, providing ongoing feedback and fostering a culture of teamwork, accountability, and continuous improvement.Assist in interviewing, onboarding, and developing full-time and part-time culinary staff.Resolve customer and operational issues promptly and professionally to ensure exceptional client satisfaction.Develop and maintain positive working relationships with clients, Front-of-House staff, vendors, university departments, faculty, staff, and other stakeholders.Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.Other duties as assigned. Minimum Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is an associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; a bachelor’s degree is preferred; and at least four years’ experience in high volume, multi-unit food service operations and at least two year’s supervisory experience in a high volume catering kitchen, or similar event driven operation; or equivalent combination of education and experience. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. ServSafe Certified and Management Food Handler Certificate preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write, and understand English. Spanish is helpful, but is not required. Requires following verbal and written instructions, guidelines, and objectives. Requires reading, comprehending, analyzing, and interpreting general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures and create and interpret spreadsheets. Ability to properly cost menus and ensure costs align with overall financial goals of the department and the organization. REASONING ABILITY: Requires applying common-sense understanding to carry out general written or oral instructions. Must multi-task, prioritize work, and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to safely operate commercial food service equipment, including but not limited to slicers, mixers, knives, ovens, steamers, and other standard kitchen equipment, as well as basic office equipment such as computers, printers/copiers, and telephones. Must be able to lift, carry, push, and pull materials and equipment weighing up to 50 pounds. Must be able to stand and walk for extended periods and perform frequent bending, stooping, reaching, twisting, kneeling, and other physical movements required in a commercial kitchen environment. Specific visual abilities required for this job include close vision and color vision for food preparation and safety. Must be able to work in a fast-paced environment with exposure to varying temperatures, including hot cooking surfaces, steam, refrigeration, and freezer conditions. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.\n\nCompany Description:\n\nWHY JOIN AZTEC SHOPS? One of the largest retail and hospitality service providers in San Diego, Aztec Shops Ltd. is nearing a century of recognized excellence in service to the San Diego State University community and beyond, including 34,000 enrolled students and more than 400,000 living alumni. Whether it is fulfilling career positions – all of which include generous health, dental, and retirement benefit plans – or seasonal student work, we offer our prospective team members a rewarding portfolio of opportunities. Apply today and grow with us!WHY JOIN AZTEC SHOPS? One of the largest retail and hospitality service providers in San Diego, Aztec Shops Ltd. is nearing a century of recognized excellence in service to the San Diego State University community and beyond, including 34,000 enrolled students and more than 400,000 living alumni. Whether it is fulfilling career positions – all of which include generous health, dental, and retirement benefit plans – or seasonal student work, we offer our prospective team members a rewarding portfolio of opportunities. Apply today and grow with us!

Job Description Job Description COMPENSATION & BENEFITS: Salary: $73,000-$77,000 annually. This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate’s experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers a comprehensive benefits package that includes a CalPERS defined-benefit retirement plan; a choice of CalPERS medical plans and dental coverage with significant employer contributions for employees and eligible dependents; and employer-paid basic life/AD&D and long-term disability insurance. Eligible employees may also qualify for lifetime medical benefits upon meeting applicable age and service requirements. Additional benefits include 24 days of vacation and 12 days of sick leave annually, paid holidays, up to $5,000 per year in tuition reimbursement, voluntary 403(b) and 457 retirement savings plans, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment. SUMMARY: Manages a team of lead cooks, line cooks, prep cooks, stewards, and full-time kitchen employees. Assumes kitchen leadership responsibilities in the absence of the Executive Sous Chef. Oversees all aspects of daily food production and preparation for the Concessions Department.Carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Responsibilities include menu development, kitchen product ordering, inventory management, and food production. Assists with interviewing, hiring, and training employees, as well as budgeting, forecasting, and planning. Responsible for assigning and directing work, appraising performance, and providing recognition, coaching, and disciplinary action when needed. Addresses employee concerns and resolves operational issues in a timely manner. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversees the daily operations in the kitchen for the concessions department and other areas. Manages and develops all kitchen staff, including hiring, promotions, discipline, and terminations. Delegates assignments, and oversees training and performance management to ensure efficient and compliant operations. Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources, and making real-time operational decisions to meet business demands. Establishes, implements, and enforces operational policies, procedures, and standards to ensure consistency, quality, and compliance with organizational objectives. Develops and executes menus aligned with demand, market trends, and financial performance goals, with accountability for profitability and cost management. Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control to meet budgetary targets. Oversees food preparation and production through subordinate staff, ensuring adherence to quality standards rather than performing routine manual tasks as a primary duty. Evaluates operational performance and implements process improvements to enhance efficiency, service quality, and guest satisfaction. Resolves escalated customer issues and operational challenges using independent judgment and decision-making authority. Directs compliance efforts related to health, safety, sanitation, and regulatory requirements; ensures readiness for inspections and audits. Establishes and monitors internal controls for inventory, purchasing, and cost management, with authority to make adjustments based on business needs. Builds and maintains strategic relationships with internal and external stakeholders, including vendors and university partners, and negotiates terms as appropriate. Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution, ensuring accuracy, compliance with labor laws, and alignment with budget and operational needs. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state and local laws/regulations including but not limited to: employment, safety, health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: High School Diploma or General Education Development (GED) degree required, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred. At least two years of concessions production or comparable high-volume experience is required. Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required. Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Valid Food Handler Certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for food preparation. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description COMPENSATION & BENEFITS: Pay Rate: $27.00–$32.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Manages a staff of lead cooks, cooks, and Food Service Associates. Assumes kitchen responsibilities in absence of Chef de Cuisine. Responsible for all aspects of daily production/preparation of food. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, assisting with interviewing, hiring, and training employees; budgeting, forecasting, planning, computer applications, assigning and directing work, appraising performances; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Oversees the daily operations in the kitchen., • Manages and develops all kitchen staff, which includes assisting in hiring, terminating, and disciplining of employees, setting work priorities, coordinating training, evaluating performance and directing work assignments to ensure effective operations., • Operates, maintains, and cleans kitchen and production equipment in a safe and efficient manner according to sanitation guidelines, • Manages daily operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services., • Develops and implements menu items that respond to customer needs and meets profitability goals., • Cognizant of current food trends, innovative cooking methods, and seasonality of products., • Directs the daily preparation of standard and gourmet food items., • Resolves customer issues and complaints to ensure customer satisfaction., • Monitors and ensures compliance for proper inspections, ordering, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation., • Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards., • Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel., • Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health., • Other duties as assigned. Minimum Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; plus at least two years of managerial experience in a commercial kitchen, or equivalent combination of education and experience. A degree or certificate from an accredited culinary school is preferred. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills, self-motivation, and organization skills required. Food Handler certificate from the County of San Diego is preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets. REASONING ABILITY: Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, prioritize work and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils. Must have average levels of eye/hand/food coordination. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity. \nCompany Description WHY JOIN AZTEC SHOPS? One of the largest retail and hospitality service providers in San Diego, Aztec Shops Ltd. is nearing a century of recognized excellence in service to the San Diego State University community and beyond, including 34,000 enrolled students and more than 400,000 living alumni. Whether it is fulfilling career positions – all of which include generous health, dental, and retirement benefit plans – or seasonal student work, we offer our prospective team members a rewarding portfolio of opportunities. Apply today and grow with us! WHY JOIN AZTEC SHOPS? One of the largest retail and hospitality service providers in San Diego, Aztec Shops Ltd. is nearing a century of recognized excellence in service to the San Diego State University community and beyond, including 34,000 enrolled students and more than 400,000 living alumni. Whether it is fulfilling career positions – all of which include generous health, dental, and retirement benefit plans – or seasonal student work, we offer our prospective team members a rewarding portfolio of opportunities. Apply today and grow with us!

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • Supervise kitchen closing procedures to ensure readiness for the next day’s service What We’re Looking For • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to work nights, weekends, and holidays in a fast-paced environment Physical Requirements • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs., • Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry. Job Title: Chef De Cuisine Role Overview As the CDC, you are a highly experienced culinary leader and service-oriented individual, that has worked in high-end chef-driven operations. The CDC is a leader and mentor for all culinary staff and holds themselves and others accountable for their responsibilities and job duties. The CDC will be integral in upholding company values and shaping the culture of the restaurant. Key Responsibilities: • Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems, • Assist with recruiting, hiring, training, and scheduling in a concerted effort to drive retention, • Evaluate and develop processes to drive performance and productivity, • Constantly grow and coach lower management and line-level staff, • Provide clear direction and achievable goals for the entire team, • Current with culinary concepts, practices, and procedures, • Ability to estimate food consumption and requisition or purchase food, • Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards, • Supervise and carry out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service, • Establish result-oriented objectives for the kitchen as well as personal objectives in regard to professional development, • Ensure the profitability and successful operation of the kitchen, • Control direct labor costs associated with the kitchen staff, • Creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required, • Plan and price menus, • Ensure proper equipment operation and maintenance, • Ensure proper safety and sanitation in the kitchen, • Must be able to prepare selected items or for selected occasions, • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints, • Fully supportive of and cognizant of all Corporate Programs, • Assists the Regional/Corporate Chef with menu planning, • Accountable for overall success of the culinary operations, • Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls, and strategic promotional initiatives, • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams., • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information., • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed., • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations., • Develop and implement cost-saving and profit-enhancement measures within your scope of responsibility. Qualifications & Experiences: • Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen, • Must be at least 21 years of age or older, • High School Diploma or equivalent required, • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional, • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Work Schedule: • Full-time, on-site position, • Requires flexibility to work evenings, weekends, and holidays, • The position operates in a fast-paced, dynamic hospitality environment focused on delivering high-impact guest experiences. Benefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Physical Requirements: • Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must be able to lift and carry 25-50 pounds., • Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Work Authorization Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age. Education / Experience / Credentials Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC. Affirmative Action / EEO Statement We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.

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., • Ability to work cohesively with co-workers as part of a team. ESSENTIAL JOB FUNCTIONS: • 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., • Notify management of any pertinent information related to shift activities. Equal Opportunity Employer

Job Description LUCIEN is a 30-seat fine dining restaurant new to La Jolla. Helmed by Chef Elijah Arizmendi, whose career has taken him through acclaimed Michelin-starred restaurants such as Per Se, Joël Robuchon, Daniel, and L’abeille, LUCIEN offers guests a hyper-seasonal, carefully curated tasting menu that embodies Chef’s vision for Californian cuisine. At LUCIEN, we celebrate local farms and fishermen, taking only the best ingredients and elevating them through both modern mastery and time-honored techniques. We are seeking ambitious, passionate, and detail-oriented individuals to join our team as Chef de Partie (both savory and sweet/pastry), and to create an exceptional, memorable dining experience. As Chef de Partie, you will be responsible for maintaining a high level of standards set by the Chef including ingredient and equipment handling, station cleanliness and steps of service that goes beyond just cooking. You will be responsible for all aspects of a specific area of the kitchen, including mise en place, station upkeep, inventory, and of course, cooking. Most importantly, you have an ownership mentality; you obsess over guests and constantly strive to go above and beyond in the pursuit of excellence, Required Qualifications • 2+ years in a fine dining/Michelin-starred kitchen, • A passion for culinary arts, • Ability to work in a fast-paced environment while maintaining attention to detail and composure under pressure, • Ability to connect with guests. At LUCIEN, all kitchen staff interact with and serve guests in the dining room., • A team player with a positive attitude

Job Description Job Description COMPENSATION & BENEFITS: Pay Rate: $27.00–$32.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Manages a staff of lead cooks, cooks, and Food Service Associates. Assumes kitchen responsibilities in absence of Chef de Cuisine. Responsible for all aspects of daily production/preparation of food. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, assisting with interviewing, hiring, and training employees; budgeting, forecasting, planning, computer applications, assigning and directing work, appraising performances; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversees the daily operations in the kitchen. Manages and develops all kitchen staff, which includes assisting in hiring, terminating, and disciplining of employees, setting work priorities, coordinating training, evaluating performance and directing work assignments to ensure effective operations. Operates, maintains, and cleans kitchen and production equipment in a safe and efficient manner according to sanitation guidelines Manages daily operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services. Develops and implements menu items that respond to customer needs and meets profitability goals. Cognizant of current food trends, innovative cooking methods, and seasonality of products. Directs the daily preparation of standard and gourmet food items. Resolves customer issues and complaints to ensure customer satisfaction. Monitors and ensures compliance for proper inspections, ordering, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; plus at least two years of managerial experience in a commercial kitchen, or equivalent combination of education and experience. A degree or certificate from an accredited culinary school is preferred. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills, self-motivation, and organization skills required. Food Handler certificate from the County of San Diego is preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets. REASONING ABILITY: Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, prioritize work and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils. Must have average levels of eye/hand/food coordination. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description SOUS CHEF – EVENTS Reports To: Chef de Cuisine / Executive Chef Supervises: Production Cooks, Prep Cooks, Event Chefs, Kitchen Assistants, Event Kitchen Staff (as assigned) About The Wild Thyme Company At The Wild Thyme Company, we handcraft delicious, local, and seasonal cuisine without global boundaries. Our award-winning catering team creates unforgettable experiences through exceptional food, genuine hospitality, and flawless execution. We believe great events happen because of great people. Our culinary leaders inspire their teams through collaboration, accountability, creativity, and a commitment to excellence while living our High 5 Core Values: • Respect, • Huddle, • Don't Half-Ass It, • Good Vibes, • Crave Position Summary The Sous Chef – Events is a hands-on culinary leader responsible for supporting daily kitchen operations while leading the successful execution of catered events. Serving as the bridge between kitchen production and event execution, this role partners closely with the Chef de Cuisine and Executive Chef to prepare culinary teams for success, oversee assigned events, maintain exceptional food quality, and mentor Event Chefs and kitchen staff. The ideal candidate is highly organized, thrives in fast-paced environments, leads confidently under pressure, and is passionate about creating memorable guest experiences through exceptional food and hospitality. Key Responsibilities Kitchen Operations & Production • Support the Chef de Cuisine with daily kitchen operations and production., • Assist in planning production schedules and ensuring event readiness., • Monitor prep completion, production timelines, and kitchen workflow., • Ensure recipes, portions, and presentation standards are executed consistently., • Maintain organized production boards, prep systems, and kitchen communication., • Support inventory organization, product rotation (FIFO), labeling, and storage., • Help maintain a clean, organized, and efficient kitchen., • Serve as kitchen leader in the absence of the Chef de Cuisine. Event Leadership • Lead assigned catered events from load-out through service and final breakdown., • Review BEOs, production notes, diagrams, and event timelines to ensure flawless execution., • Verify event quantities, packing lists, equipment, and presentation standards before departure., • Direct Event Chefs and culinary teams during setup, service, and breakdown., • Maintain food quality, presentation, temperature control, and sanitation throughout each event., • Adapt quickly to changing event conditions while maintaining exceptional guest experiences., • Make confident operational decisions in the field., • Represent The Wild Thyme Company professionally with clients, venues, vendors, and event partners. Event Readiness & Logistics • Perform event check-outs to verify food, equipment, serving pieces, garnishes, and specialty items., • Ensure packing lists are accurate and complete., • Confirm all menu components are prepared and event-ready., • Communicate any concerns to culinary leadership before departure., • Coordinate with Operations and Event Management to ensure successful execution.

Job DescriptionCompany Description About Fairmont Grand Del Mar Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in the charm of Los Peñasquitos Canyon, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. Job Description What you will be doing: • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues., • Be able to consistently produce products that are of the highest quality., • The Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet., • Sous Chefs actively participate in training of culinary skills to junior colleagues., • Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met., • To promote teamwork between kitchen Team and colleagues of all other departments, • Sous Chefs ensures overproduction and food waste is kept to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenses., • Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards, • Actively share ideas, opinions and suggestions in daily shift briefings, • Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules by maintaining a valid Food Handlers Certificate., • Ensure storeroom requisitions are accurate and delivered in a timely manner., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Have full knowledge of all banquet menu items., • Follow kitchen policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Sous Chefs are responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations., • Perform other duties as assigned by Kitchen Managers.Qualifications Your skills and experience include: • 5 Years of supervisory kitchen Experience in similar size property is a necessity., • Strong interpersonal and problem solving abilities, • Highly responsible & reliable, • Ability to make informed decisions with the Hotel and Departments, best interests in mind., • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively as part of a team by building relationships with fellow colleagues., • Ability to focus attention on guest needs, remaining calm and courteous at all times, • Ability to adapt under pressure to the needs of our colleagues and guests., • Experience as a kitchen supervisor is essential., • Embrace the Fairmont brand promise and luxury in your role and in all your interactions., • Foster an inclusive environment where every individual feels valued and respected Physical Requirements • Constant standing and walking throughout shift, • Frequent lifting and carrying up to 40 lbs, • Frequent kneeling, pushing, pulling, lifting, • Occasional ascending or descending ladders, stairs and ramps, • Performing repetitive hand and wrist movements for chopping, slicing, and stirring Wage Information The hourly rate for this position is $29.14 - OEM (Overtime Eligible Manager) Additional Information Job Perks & Benefits: Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. What is in it for you: • Complimentary Meals: Enjoy hot meals during your shift in our staff cafeteria, • Complimentary on-site parking, • Hotel Discounts: Employee travel program with discounts on room rates at Fairmont & Accor properties world-wide., • Food, Spa, and Resort Discounts: Employee program with discounts on restaurants, bars and spa services at Fairmont & Accor properties world-wide., • Career Growth Around the World: Opportunity to develop your talent and grow within Fairmont Grand Del Mar and over 5,700 properties with Accor., • Training & Development: Learning programs through our Academies designed to sharpen your skills, • Social Responsibility: Ability to make a difference through our Corporate Social Responsibility activities, • Recognition & Rewards: Employees are recognized for outstanding performance through appreciation programs, awards, and exclusive travel and lifestyle perks., • Meaningful Work: Create memorable experiences for guests while making a positive impact through exceptional hospitality and service. Health and Retirement Benefits All full-time employees are eligible for our comprehensive benefits package, which includes: • Medical, dental, and vision insurance (effective the first of the month following 30 days of employment), • Eligible single Full-Time employees can enroll in a $0 premium health plan, • Life and disability insurance, • Paid Holidays All Full-time and Part-time employees are eligible for: • Vacation and sick leave, • 401(k) retirement plan with matching program, • Employee Assistance Program (EAP) Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team. All your information will be kept confidential according to EEO guidelines. Visa Requirements: Applicants must be legally eligible to work the United States.

Job Description Job Description COMPENSATION & BENEFITS: Pay Rate: $34.00–$37.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Manages 1 – 3 Sous Chefs and a total of 2 – 35 employees. Responsible for all aspects of daily production/preparation of food and residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, and training employees. Forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Serve as the senior culinary leader in the Catering Chef's absence, ensuring continuity of kitchen operations and execution of all catering functions. Assist the Catering Chef in planning, organizing, and directing all culinary production for catered events while ensuring food quality, consistency, presentation, and service standards are maintained. Provide culinary input on catering menus and in the Catering Chef’s absence, design, prepare and execute a variety of catering events at a high level of service, including the Board of Director’s quarterly meetings. Lead daily kitchen stand-up meetings, as scheduled, to review production schedules, upcoming events, staffing assignments, operational priorities, and quality expectations. Supervise daily kitchen operations and culinary staff members to ensure all food preparation is completed accurately, efficiently, and on schedule for current and upcoming catered events. Execute and reinforce the Catering Chef's culinary vision by ensuring all recipes, preparation methods, plating standards, and presentation guidelines are consistently followed by kitchen staff. Direct and oversee the daily production of standard and specialty menu items while maintaining established food quality, portion control, production, and cost standards. Develop and test new menu items in collaboration with the Catering Chef, incorporating seasonal ingredients, current culinary trends, and client needs while supporting departmental profitability. Monitor daily production requirements by ensuring all necessary ingredients, supplies, and equipment are available. Communicate shortages, equipment issues, or operational concerns promptly to the Catering Chef and Kitchen Manager. Conduct quality assurance walkthroughs during catered events to verify food presentation, service execution, replenishment, and overall culinary standards. Serve as the primary culinary liaison for Front-of-House (FOH) leadership during assigned events to ensure seamless communication and successful event execution. Oversee end-of-day closing procedures, ensuring production for upcoming events is completed whenever possible, outstanding items are communicated to the Catering Chef, and all kitchen equipment—including the Rational oven—is properly cleaned and maintained. Maintain compliance with all food safety, sanitation, HACCP, inventory control, receiving, storage, and equipment maintenance standards. Ensure all health inspections and internal audits meet or exceed company expectations. Assist the Catering Chef with inventory management, purchasing, food cost controls, labor efficiency, and operational planning. Train, mentor, coach, and evaluate culinary staff, providing ongoing feedback and fostering a culture of teamwork, accountability, and continuous improvement. Assist in interviewing, onboarding, and developing full-time and part-time culinary staff. Resolve customer and operational issues promptly and professionally to ensure exceptional client satisfaction. Develop and maintain positive working relationships with clients, Front-of-House staff, vendors, university departments, faculty, staff, and other stakeholders. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is an associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; a bachelor’s degree is preferred; and at least four years’ experience in high volume, multi-unit food service operations and at least two year’s supervisory experience in a high volume catering kitchen, or similar event driven operation; or equivalent combination of education and experience. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. ServSafe Certified and Management Food Handler Certificate preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write, and understand English. Spanish is helpful, but is not required. Requires following verbal and written instructions, guidelines, and objectives. Requires reading, comprehending, analyzing, and interpreting general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures and create and interpret spreadsheets. Ability to properly cost menus and ensure costs align with overall financial goals of the department and the organization. REASONING ABILITY: Requires applying common-sense understanding to carry out general written or oral instructions. Must multi-task, prioritize work, and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to safely operate commercial food service equipment, including but not limited to slicers, mixers, knives, ovens, steamers, and other standard kitchen equipment, as well as basic office equipment such as computers, printers/copiers, and telephones. Must be able to lift, carry, push, and pull materials and equipment weighing up to 50 pounds. Must be able to stand and walk for extended periods and perform frequent bending, stooping, reaching, twisting, kneeling, and other physical movements required in a commercial kitchen environment. Specific visual abilities required for this job include close vision and color vision for food preparation and safety. Must be able to work in a fast-paced environment with exposure to varying temperatures, including hot cooking surfaces, steam, refrigeration, and freezer conditions. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description Salary: $75,000/Yr-$80,000/Yr CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. 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, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • 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 CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCulinart.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. Req ID: 1571958 CulinArt Sector HILARIA KWAKUMEY [[req_classification]]

Company Description Behind the Scenes Catering and Events is a well-established catering and event company that has served corporate, social, and production clients for over 30 years. Headquartered in San Diego, California, the company supports large corporations, private clients, major sports and news broadcast companies, venues, concert tours, PGA golf events, corporate marketing tours, and major sporting events locally and internationally. The team is known for its flexibility, experienced staff, and ability to manage changes while maintaining outstanding service. Culinary and event teams specialize in accommodating special requests and delivering creative, enjoyable dining and event experiences. Menus are carefully curated using fresh ingredients to satisfy a wide range of tastes and high expectations. Role Description The Director of Operations is a full-time, on-site role based in San Diego, CA, responsible for overseeing daily catering and event operations across multiple corporate, social, and production engagements. This role manages scheduling, staffing, and resource allocation to ensure events run efficiently and meet quality standards. The Director of Operations collaborates closely with culinary, event, and sales teams to streamline workflows, optimize processes, and uphold service and food safety standards. Key responsibilities include monitoring budgets, managing vendor relationships, implementing operational improvements, and resolving issues in real time during events. The role also involves coaching and developing team members, maintaining compliance with health and safety regulations, and supporting strategic planning to enable scalable, flexible event execution. Qualifications • Strong operations management skills, including process improvement and event logistics oversight., • Demonstrated analytical skills for interpreting data, forecasting needs, and making informed operational decisions., • Proven team management capabilities, including leadership, coaching, and cross-functional collaboration., • Budgeting skills for controlling costs, managing margins, and supporting financial planning., • Customer service skills with a focus on client satisfaction, responsiveness, and problem resolution., • Experience in catering, hospitality, events, or related service industries is highly preferred., • Excellent organizational and communication skills, with the ability to manage multiple projects and priorities., • Knowledge of food safety, health regulations, and risk management practices in event operations., • Bachelor’s degree in Business, Hospitality Management, or a related field, or equivalent relevant experience., • Ability to work flexible hours, including evenings, weekends, and holidays, based on event schedules.

Destiny Coast - La Jolla, California Destiny Coast, La Jolla's premier coastal dining destination, seeks an exceptional Chef de Cuisine to join our culinary team. Under the leadership of visionary Executive Chef Melissa Chickerneo, you'll help craft an unforgettable dining experience that celebrates the intersection of Mediterranean and Southern California cuisines. Position Overview The Chef de Cuisine will play a crucial role in maintaining our restaurant's commitment to culinary excellence while embracing our philosophy of sustainable, locally sourced ingredients and artistic presentation. We understand that flexibility is key to success in the culinary world - the ability to adapt to changing circumstances while maintaining exceptional quality is essential to our operation. Essential Responsibilities Culinary Leadership · Collaborate with Executive Chef Melissa Chickerneo to develop and execute seasonal menus · Lead, mentor, and develop kitchen staff while fostering a positive work environment · Contribute to menu development that aligns with our coastal cuisine concept · Demonstrate excellent customer service and exceptional work ethic as an example to staff Kitchen Operations · Maintain comprehensive food handling standards and safety protocols · Oversee food inventories, receiving, and quality verification of deliveries · Develop and implement cleaning and equipment maintenance schedules · Manage kitchen inventory, food costs, and waste reduction initiatives · Ensure proper placement and tracking of all food and supply orders · Coordinate with vendors and maintain relationships with local suppliers · Execute effective time management and delegation of responsibilities Required Qualifications · Minimum 4 years of professional kitchen experience + 2 years in culinary management · Proven leadership experience, with references provided · Strong knowledge of Mediterranean and California coastal cuisines · Experience with baking / pastry preferred · Current ServSafe certification, Destiny Coast is willing to help attain · Excellent organizational and team management skills · Demonstrated ability to adapt to changing circumstances while maintaining quality Schedule and Availability · Must demonstrate scheduling flexibility · Weekend and holiday availability required · Ability to work varying shifts as business needs dictate · Available for special events and seasonal promotions Standards of Conduct Destiny Coast maintains high professional standards for all team members: · Punctuality and consistent attendance are mandatory · Positive attitude and professional demeanor required · Progressive disciplinary policy includes: 1. Verbal Warning, 2. Written Warning, 3. Termination · Conduct that interferes with or adversely affects business operations may result in immediate disciplinary action Physical Requirements · Ability to stand for extended periods · Capable of lifting and carrying up to 50 pounds · Ability to work in a fast-paced environment with varying temperatures · Manual dexterity to operate kitchen equipment safely and efficiently What We Offer · Competitive salary commensurate with experience · Comprehensive benefits package · Professional development opportunities · Creative freedom to contribute to menu development · Work-life balance in beautiful La Jolla, California Our Commitment Destiny Coast is committed to providing exceptional dining experiences through: · Using only the freshest, highest-quality ingredients · Maintaining flexibility to accommodate special requests · Creating comfortable and enjoyable dining experiences · Fostering an inclusive, diverse workplace · Supporting professional growth and development We are proud to be an equal opportunity employer that seeks to recruit, develop, and retain the most talented people from a variety of backgrounds, perspectives, and skills. We are committed to creating an inclusive environment where all team members can thrive. To apply, please submit your resume, cover letter, and portfolio of signature dishes to [careers@destinycoast.com].

Company Description The WineSellar & Brasserie is a restaurant and wine venue located in San Diego, CA, known for pairing thoughtful cuisine with a curated selection of wines. The establishment focuses on delivering a high-quality dining experience through seasonal menus and carefully sourced ingredients. Guests enjoy an intimate, upscale atmosphere that emphasizes hospitality and attention to detail. Team members collaborate closely to uphold consistent culinary standards and memorable service. Role Description The Chef de Cuisine is a full-time, on-site role based in San Diego, CA, responsible for leading daily kitchen operations and ensuring consistent culinary excellence. This role oversees menu execution, coordinates food preparation and cooking, and maintains high standards of kitchen hygiene and food safety. The Chef de Cuisine manages and trains kitchen staff, organizes station setup, controls inventory and ordering, and works with management on menu development and specials. The role also involves collaborating with front-of-house team members to support a smooth service, responding to guest feedback, and upholding a positive, professional kitchen environment. Qualifications • Strong skills in food preparation and cooking, with experience in managing a professional kitchen., • Knowledge of hygiene, food safety regulations, and best practices in maintaining a clean and compliant kitchen., • Effective communication skills for coordinating with culinary and front-of-house teams., • Customer service mindset with a focus on delivering an exceptional guest dining experience., • Previous experience as a Sous Chef or Chef de Cuisine in a high-quality restaurant setting., • Ability to lead, train, and motivate a diverse kitchen team, including scheduling and performance management., • Strong organizational and time-management skills, including inventory control and cost awareness., • Culinary degree or formal culinary training preferred, or equivalent professional experience.

CHEF DE CUSINE - FLEURETTE Pay: $110,000.00 per year Job description: JOB DESCRIPTION Position: Chef de Cuisine Status: Exempt Reports to: Chef/Owner, General Manager Area of supervision: Fleurette Position Purpose The Chef de Cuisine is responsible for working closely with the Chef/Owner in supervising the day-to-day culinary operations of Fleurette. This includes, but is not limited to; observing, teaching, and inspiring culinary personnel to achieve optimal performance with exemplary food preparation and presentation; maintaining the organization and cleanliness of the facility; managing administrative logistics consisting of scheduling/staffing, ordering, prep lists, cleaning checklists, and cost control. This hands-on management position requires no less than 60+ hours of work per week. Holidays, days, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Duties and Responsibilities ▪ Acts with personal leadership qualities that include, integrity, honesty, respectfulness, and empathy ▪ Cultivates a work environment based upon hospitality and food service excellence ▪ Values and respects diversity and inclusion ▪ Encourages and solicits candid communication from the culinary staff ▪ Manages operating expenses with regards to food, linen, and kitchen labor costs ▪ Analyzes P&L reports regularly to ensure profitability of the restaurant ▪ Responsible for accurate inventory and ordering of restaurant food supplies ▪ Cultivates positive vendor relationships ▪ Monitors purchasing and receiving procedures for food products and kitchen supplies to ensure proper quantity, quality, and price for all purchases ▪ Responsible for purchasing, receiving, storing, and inventory procedures for food product within the facility ▪ Oversee staffing needs of the department, working closely with the hiring manager ▪ Writes weekly staffing schedules and monitors employee breaks to assure work coverage for maximum food execution efficiency with the use of minimum man hours and labor costs ▪ Conduct appropriate staff meetings and communicate pertinent information to staff ▪ Counsels, guides and instructs assigned personnel in the proper performance of their duties ▪ Performs and administers staff performance appraisals and corrective action, partnering with the Executive Sous Chef ▪ Provides suggestions and direction for menu development to the Chef/Owner ▪ Recognizes superior quality products, presentations, and flavor ▪ Inspects all freezers, refrigerators, line equipment, for cleanliness, organization, and correct temperatures ▪ Inspects all food products for proper rotation, usage of food, and shelf life expiration ▪ Responsible for the supervision of all culinary employees ▪ Ensure all culinary employees abide by Company policies and standards and practice proper hygiene ▪ Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps ▪ Oversees the maintenance and continued repair of the kitchen facility and protect company assets ▪ Promotes an environment and operating culture that is “surgically clean” and Health Department compliant at all times ▪ Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met ▪ Ensures that all legal requirements are consistently adhered to on the federal, state, and/or local laws pertaining to food safety and sanitation ▪ Manages receipt, tracking, and accuracy of invoices and provides updated information to the Executive Chef ▪ Assists General Manager with bi-weekly payroll for culinary staff ▪ Opens and closes the restaurant ▪ Compliance with company’s employee handbook and brand training manual Knowledge, Skills, and Attributes ▪ Must have strong demonstrated background in culinary fundamentals that can be applied to current food trends ▪ Must have high standards with regards to culinary and service delivery ▪ Must possess effective communication skills with high command of the English language, oral and written ▪ Must have excellent time management skills and high organizational skills ▪ Must be a leader and motivator of staff ▪ Must possess effective coaching, counseling, and training skills ▪ Must have ability to perform job functions with attention to detail, speed, and accuracy ▪ Must be self-motivated with high energy level ▪ Must demonstrate aligned words and actions ▪ Holds self and others accountable ▪ Must be adaptable to change and motivate others to embrace it ▪ Must have basic knowledge of arithmetic ▪ Must practice excellent personal hygiene and consistently display a professional and sophisticated presence ▪ Must have the ability to input data and access information on the computer ▪ Must have working knowledge of Microsoft Office ▪ Must be able to read, write, and understand the English language ▪ Must be able to exercise confidentiality and discretion Qualifications ▪ Minimum education level: High School diploma or GED required; B.S. or B.A. degree from an accredited university in hotel management, food and beverage operations, culinary arts or related discipline preferred ▪ Work requires 5 years of high volume, full service commercial kitchen experience, including 2 years as a Sous Chef or managerial role ▪ Experience in menu development preferred ▪ Bilingual (English – Spanish) communication ability preferred ▪ Must possess current Servsafe (manager) handler certificate ▪ Reliable transportation and ability to arrive to work on time ▪ Ability to work a flexible schedule including days, nights, weekends, and holidays Benefits: • Food provided, • Health insurance, • Paid time off, • Relocation assistance Work Location: In person

Skybridge Luxury is partnering with a distinguished luxury beach resort in San Diego to identify an exceptional Assistant Director of Food & Beverage to support the leadership and continued success of its food and beverage operations. This is an exciting opportunity for a hospitality professional who understands the nuances of luxury service, thrives in a dynamic resort environment, and is passionate about creating memorable guest experiences. This individual will oversee daily operations, develop high-performing teams, and ensure consistently elevated service standards across the resort’s dining and beverage outlets. The ideal candidate brings a strong operational foundation, a hands-on leadership approach, and the ability to balance refined hospitality with commercial performance. Key Responsibilities Food & Beverage Operations • Oversee daily food and beverage operations across multiple outlets, ensuring seamless execution and exceptional service standards., • Partner with the Director of Food & Beverage to establish operational priorities, maintain consistency, and support the resort’s overall business objectives., • Maintain a strong presence on the floor, anticipating guest needs and ensuring service delivery reflects the expectations of a luxury resort., • Collaborate with culinary, rooms, events, and other resort departments to deliver a cohesive guest experience., • Support the execution of seasonal offerings, special events, private dining, and other food and beverage initiatives. Guest Experience & Service Excellence • Champion a culture of personalized, intuitive, and anticipatory service., • Maintain the highest standards of presentation, service etiquette, product knowledge, and operational detail., • Address guest feedback and service recovery opportunities with professionalism, discretion, and sound judgment., • Identify opportunities to elevate the dining experience and strengthen guest loyalty. Leadership & Team Development • Lead, coach, and develop food and beverage managers, supervisors, and frontline team members., • Foster a culture of accountability, collaboration, and continuous improvement., • Support recruitment, onboarding, training, performance management, and succession planning., • Establish clear expectations and ensure teams are equipped with the knowledge and resources to deliver exceptional service., • Build strong relationships across departments to promote effective communication and operational alignment. Financial & Business Performance • Assist in managing departmental budgets, labor costs, operating expenses, and revenue performance., • Monitor key performance indicators and identify opportunities to improve productivity, profitability, and operational efficiency., • Support forecasting, scheduling, inventory controls, purchasing, and cost-management initiatives., • Balance financial objectives with the quality, consistency, and personalization expected in a luxury environment. Standards, Compliance & Continuous Improvement • Ensure compliance with food safety, sanitation, alcohol service, and workplace safety requirements., • Maintain established brand standards, service procedures, and operational controls., • Evaluate existing processes and implement improvements that enhance efficiency without compromising the guest experience. Qualifications & Experience • Bachelor’s degree in Hospitality Management, Hotel Administration, or a related field preferred; equivalent professional experience will be considered., • A minimum of 5 years of progressive food and beverage leadership experience within luxury hotels, resorts, or upscale hospitality operations., • Previous experience in a multi-outlet environment, ideally within a luxury resort or full-service hotel., • Demonstrated success leading, coaching, and developing diverse teams., • Strong understanding of food and beverage financials, including labor management, budgeting, forecasting, and cost controls., • A proven track record of delivering exceptional guest experiences and maintaining elevated service standards., • Excellent communication, organizational, and problem-solving skills., • A hands-on, visible leadership style with the ability to remain composed and decisive in a fast-paced environment., • Flexibility to work evenings, weekends, holidays, and varying schedules based on resort operations. The Ideal Candidate The successful candidate is a polished, service-driven leader who combines operational discipline with a genuine passion for hospitality. They understand that luxury is defined not only by standards, but by the ability to anticipate needs, empower teams, and create meaningful moments for guests. They are equally comfortable engaging directly with guests, coaching a manager through an operational challenge, analyzing departmental performance, and collaborating with senior leadership on strategic priorities. Why Consider This Opportunity? • Join a distinguished luxury beach resort in one of Southern California’s premier hospitality destinations., • Work alongside senior leadership to influence food and beverage operations and service culture., • Lead and develop talented hospitality professionals in a high-touch resort environment., • Contribute to an operation where exceptional dining, personalized service, and attention to detail are central to the guest experience.

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail preferrable with experience in Mexican Cuisine to help support the Chef in menu creation, upholding food safety standards and ensuring consistency and quality dishes are served. Responsibilities • Oversee and assist the kitchen staff in all aspects of food production, • Evaluate food products to ensure consistent quality standards, • Establish and maintain a regular maintenance schedule for all kitchen areas and equipment, • Provide training and professional development opportunities for all kitchen staff Essential: • High School Diploma or G.E.D or equivalent experience, • ServSafe Manager Certification, • 2 years cooking in a commercial kitchen, • 1 year supervisory or Sous Chef experience

LOCATION Bahia Resort Hotel Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America’s Finest City. The Bahia Resort Hotel 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 Chef (“Chef Ejecutivo/a”) operates and directs the kitchen and kitchen personnel to achieve complete customer satisfaction through the production of the highest quality of food and to achieve an acceptable level of profit. Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. PAY & PERKS • Compensation: $120,000 - $135,000 DOE**, • 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 • Manage and supervise all aspects of culinary operations, including meal production for the hotel, maintaining high standards of food quality and presentation., • Ensures the kitchens and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department as well as the hotel standards., • Control food costs and manage food inventory and purchasing through coordination with the purchasing agent, requisitioning and production control based on house count and banquets, and consistent utilization of food surplus., • Optimize team member performance and productivity, implementing and upholding policies and procedures., • Recruit, interview, and train all kitchen staff, including overseeing the training of new chefs, cooks, and stewards, while motivating and promoting talent., • Prepares employee schedules in accordance with business levels and to keep accurate control of payroll., • Carries out all administrative functions related employee evaluations, record keeping and ensuring regular and predictable attendance for scheduled shifts., • Develops and reviews budget while controlling costs and driving overall profitability., • Creates and develops recipes, special dishes, and menus., • Participates with the director of food and beverage in the development of exciting and attractive restaurant and banquet menus., • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and menu recency., • Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items., • Directs food apportionment policy to control costs., • Sets up and continuously evaluate a control system to ensure the quality and consistency of the product., • Supervises cooking and other kitchen personnel, coordinating their assignments to ensure economical and timely food production., • Collaborates with the Executive Steward to supervise the stewarding department and ensure its compliance with hotel standards and the Health Department's cleanliness and sanitation regulations., • Observes methods of food preparation and cooking, portion sizes, and garnishing to ensure food is prepared in the prescribed manner., • Meets with catering personnel to review daily functions, and to oversee banquet food production and presentation., • Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • Bachelor’s degree (B.A.) from a four-year college or university or a culinary degree., • At least 5 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., • Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense., • RBS Certification required., • 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.

LOCATION The Lodge at Torrey Pines Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. The Lodge at Torrey Pines 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 Director of Front Office (“Director/a de Recepción”) is responsible for the overall leadership, operation, and performance of Front Desk, Concierge, Guest Services, Valet, and Transportation. This position provides direction and oversight to the Front Office leadership team and ensures effective daily operations, staffing, guest service, service recovery, and performance management. The Director partners with Hotel leadership and the Yield team to support occupancy, rate, and revenue objectives while managing departmental budgets, forecasts, and expenses. Through visible and engaged leadership, the Director ensures the Front Office operation consistently meets AAA Five Diamond and hotel service standards while delivering an exceptional guest experience. PAY & PERKS • Compensation: $90,000 - $100,000 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 • Convey a favorable image of the organization by projecting a positive, professional, poised, well-groomed appearance and polished demeanor to our guests., • Maintain a visible presence throughout Front Office and guest arrival areas, regularly interacting with guests and associates to ensure expectations are met or exceeded and concerns are promptly addressed., • Monitor guest satisfaction scores and feedback to identify opportunities for improvement and ensure alignment with AAA Five Diamond and hotel service standards., • Ensure guest needs and requests are handled promptly, efficiently, and with genuine care, including appropriate follow-up and service recovery when necessary., • Recruit, train, coach, and mentor team members, fostering a high-performing, service-oriented culture., • Address performance issues promptly and constructively in accordance with HR and company policies., • Promote teamwork and employee engagement while ensuring alignment with company values and performance expectations., • Coordinate with Housekeeping, Engineering, Security, Food & Beverage, Reservations, and other departments to support seamless hotel operations and the guest experience., • Establish and maintain effective departmental communication through leadership meetings, pre-shift meetings, and other communication tools., • Oversee staffing, scheduling, timekeeping, and payroll to ensure appropriate coverage based on occupancy, business levels, and operational needs., • Develop and maintain an effective guest history and preference program to support personalized service and guest recognition., • Manage room blocking, room-type inventory, and out-of-order rooms to support occupancy and minimize oversell situations within the Front Office operation., • Participate in room revenue management strategies and attend Group Rooms and Rooms Revenue Yield meetings to support occupancy, rate, and revenue objectives., • Manage parking revenue and monitor departmental payroll and expenses in accordance with established budgets and financial objectives., • Ensure the lobby, guest arrival areas, and porte-cochère are well maintained and consistently meet hotel presentation and service standards., • Maintain a safe and secure environment for guests and associates by ensuring the team is trained on and follows established safety, security, and emergency procedures., • Perform additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • Bachelor's degree (B. A.) from four-year college or university or any equivalent., • At least 2-4 years of progressive Front Office leadership experience and/or training including having leadership oversight of other managers or supervisors., • A combination of experience, education, and/or training may be substituted for either requirement., • Previous Front Office or Rooms leadership experience within a luxury hotel or resort environment required., • Experience within an AAA Five Diamond or Forbes-rated hotel or resort environment preferred., • Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations., • Availability to work on weekends and holidays is required., • For insurance purposes, candidates must be over 21 years of age., • Must have an unexpired and valid driver's license with no recent violations., • Must be able to safely operate vehicle., • 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.

Restaurant Sous Chef / Assistant Kitchen Manager Urban Plates Restaurants 1620 Camino De La Reina Bldg E, San Diego, CA 92108 Pay: $65000 - $75000 based on experience, inclusive of bonus. Total potential annual earnings up to $75000 plus based on performance and a very achievable bonus plan. Benefits • Competitive pay plus bonus, • Realistic and achievable bonus plan where bonus is paid out monthly and quarterly, • Exceptional work-life balance with no late nights and two days off per week, • Paid time off, • Best-in-class 9-week paid management training program in one of our certified training restaurants, • Monthly cell phone/ internet allowance, • Free meal during your workday, • 75% off meals when not working, • New Urban Plates Health & Wellness Plan for all Team Members for $12 per month offering healthcare and wellness services inclusive of 24/7 Virtual Doc, Counseling Services, Vision and Dental Discounts, Hearing Care, etc., • Major Benefits include, • Health/ Medical (HMO and PPO options), • Dental insurance, • Vision Insurance, • Life insurance & AD&D insurance, • Supplemental Life insurance & AD&D insurance, • Basic long-term disability, • Employee Assistance Program (EAP), • Accident and hospital indemnity insurance, • Flexible spending account, • Pet insurance, • 401k Plan– for those who qualify, • Opportunities for advancement and Career Development Programs, • Access to our UPLift Emergency Grant Program Position - Restaurant Sous Chef / Assistant Kitchen Manager The Sous Chef position is responsible for assisting the Chef/Executive Kitchen Manager (EKM) in the management of all culinary operations and duties in the restaurant. This role is directly accountable for the quality of food delivered to the guest, kitchen execution, and driving profitable sales growth. Skills and Qualifications – • Experience cooking from scratch with fresh, quality ingredients., • Experience supporting with the management of Cost of Goods and inventory management., • Hands on experience leading, directing, and supporting BOH Team Members including Prep and Line Cooks, Sous Chefs, and Jr. Sous Chefs., • Experience with state-of-the-art kitchens, with top-of-the-line equipment (Rational Ovens, blast chillers, Kitchen Display System, Date Code Genie, and systems/ processes and technology platforms (CTuit, Learning Management System, HRIS (Dayforce), and POS system (Brink)). What We Offer • Join a company that values your performance and invests in your growth, offering you not just a job, but a rewarding, long-term career path. With us, you’ll have access to outstanding benefits, professional training, and leadership development programs to help you thrive now and in the future., • In addition to your base pay you will have the opportunity to make additional earnings from our generous and achievable bonus plan -, • Gain access to our best-in-class, company-paid Management Training Program in a certified training restaurant that includes restaurant Front-of-House (FOH), Back-of-House (BOH), and Management training, plus on-going training programs and development plans designed to help you grow, excel, and advance in your career with us. If any of this sounds like the opportunity you’re looking for, then you owe it to yourself to explore a management career with Urban Plates. More about Urban Plates Urban Plates started in 2011 in Del Mar, CA. Two food industry veterans were tired of the compromises they had to make when eating out. They couldn’t find what they were looking for, so they created Urban Plates. We welcome one and all to our table, where craveable food is cooked from scratch with quality ingredients, sustainably grown, ethically treated, and made to order at prices that won’t break the bank. Our secret? There isn’t one. We’re fueled by the power of real food and a passion to change the way the world eats, one plate at a time. It’s a movement so easy to join, you can do it by lifting a fork. If you’re ready to make a difference doing something that matters, surrounded by talented people in a culture that cares, apply to join our Team. Everyone deserves to eat this good. Urban Plates now has 22 locations throughout California. _

Job DescriptionAre you passionate about cooking and providing exceptional customer service? Look no further! Wicked Maine Lobster is seeking an energetic and friendly addition to our team who shares our values of authenticity, excellence in hospitality, and teamwork. About Us: Wicked Maine Lobster, a family-owned restaurant originating from Southern Maine, brings a slice of authentic Maine experience and San Diego. Since our humble beginnings at farmers markets in 2014, we've been committed to fostering personal connections and sharing our story with both our team and customers. We believe that happiness is the key ingredient to success, and we strive to create a fun and supportive environment for everyone. Schedule: • 10am-4pm Tuesday, • 3:30-8:30pm Friday - Sunday, • Weekend (Saturday and Sunday) availability a must Job Description: As a hybrid Cook/Cashier at our Liberty Public Market location, you'll play a crucial role in delivering an unforgettable dining experience to our guests. Your responsibilities will include: • Providing excellent customer service with a smile., • Ensuring timely completion of all online and food hall orders with precision and care., • Preparing ingredients, sauces, and menu items with attention to detail., • Collaborating with the kitchen team to execute dishes flawlessly., • Maintaining cleanliness and organization of the kitchen and workstation., • Assisting with inventory management and stock replenishment., • Sharing our founder's backstory and product knowledge with enthusiasm.Qualifications: We're looking for individuals who are: • Experienced in cooking or back-of-the-house operations in a quick service environment (preferred)., • Experienced customer service and/or cashier experience preferred., • Reliable and able to meet scheduling commitments., • Proactive and able to anticipate the needs of the kitchen team., • Detail-oriented with a passion for culinary excellence., • Committed to maintaining workplace safety and cleanliness., • Team players who thrive in a collaborative environment.Top Perks:, • Flexible work schedule, perfect for part-time college students., • Competitive Pay ($17.25-18.00 per hour + tips depending on experience), • Bonus opportunities for exceptional performance., • A unique workplace environment where you'll feel like part of the family.Location: You'll find us at Liberty Public Market in historic Liberty Station. Ready to Join Our Team? Apply Today! If you're ready to bring your culinary talents to our table and be a part of something special, we'd love to hear from you! Come experience the warmth of Maine hospitality in San Diego! Apply now and embark on a rewarding journey with Wicked Maine Lobster! Job Type: Part-time Pay: $17.25 - $18.00 per hour + tips Benefits: • Employee discount, • Paid sick time

Job Description Now Hiring Restaurant and Culinary Leaders in San Diego, San Bernardino, Riverside, and Imperial Counties Are you passionate about hospitality leadership or culinary excellence? Top restaurant groups across Southern California are looking for experienced managers and chefs to join their teams. From locally owned favorites to well-known national brands, these are career opportunities you don’t want to miss. Currently Hiring: • Restaurant General Manager, • Assistant General Manager, • Restaurant Manager, • District Manager, • Executive Chef, • Sous Chef, • Kitchen Manager, • Shift Leader What You Can Expect: • Competitive base salaries and bonus opportunities, • Professional, high-performing teams, • Scratch kitchens and strong guest service culture, • Career advancement with reputable brands, • Supportive leadership and consistent operations Whether you're running the floor, leading the kitchen, or overseeing multiple units, we want to connect with you if you're driven, reliable, and ready to grow. About Gecko Hospitality Gecko Hospitality has been named to Forbes® list of America’s Best Recruiting Firms in 2023, 2022, 2021, 2019, and 2018. We specialize in matching top talent with the best restaurant employers in the industry. Apply today to be considered for confidential opportunities before slots fill up. Let Go, And Let Gecko™

Job Description The Heritage Steakhouse, East County’s premier upscale dining destination, is seeking an experienced Line Cook to join our team immediately. We are committed to delivering unparalleled culinary experiences while fostering a culture of excellence. The Line Cook will prepare dishes across multiple stations, maintain high-quality standards, and support our kitchen team through training and leadership. Positions Available: Garde Manger Line Cook & Prep Cook HOURLY +TIPS Responsibilities • Prepare appetizers, soups, salads, entrees, desserts, and other food items, • Maintain 100% quality food production consistently, • Manage timing of food items to meet guest and supervisor expectations, • Communicate effectively with supervisors and co-workers, • Maintain, organize, and rotate inventory regularly, • Set up culinary equipment promptly and completely, • Maintain a clean and safe working area, including refrigeration units, • Assist in controlling food costs, • Adhere strictly to safety and sanitation regulations, • Project and maintain a positive attitude, • Assist in daily organization and storage of products, • Anticipate business levels and adjust accordingly, • Be flexible with scheduling and shifts to meet business demands, • Work neatly and set exemplary standards for lower-level cooks Required Qualifications • High school diploma or equivalent, • Minimum 2 years' experience as a Line Cook with comprehensive cooking technique knowledge, • Strong equipment knowledge and maintenance skills, • Excellent organizational skills to maximize kitchen efficiency, • Thorough knowledge of sanitation and safety regulations, • Basic leadership and training abilities, • Skilled knife handling, • Ability to consistently produce high-quality dishes Preferred Qualifications • 1+ years of additional cooking experience, • Experience with inventory rotation and management, • Strong leadership, coaching, and communication skills, • Time management proficiency, • Experience working across multiple stations including hot line, cold line, and specialty stations\nCompany Description Heritage Steakhouse is a premier upscale steakhouse offering expertly prepared steaks, fresh seafood, handcrafted cocktails, and exceptional hospitality. Combining classic steakhouse traditions with a modern dining experience, Heritage delivers outstanding cuisine in an elegant and welcoming atmosphere. Heritage Steakhouse is a premier upscale steakhouse offering expertly prepared steaks, fresh seafood, handcrafted cocktails, and exceptional hospitality. Combining classic steakhouse traditions with a modern dining experience, Heritage delivers outstanding cuisine in an elegant and welcoming atmosphere.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook/Prep to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Grill, cook recipes, • Set up the kitchen with the necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • 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 DescriptionAbout Us: Buona Forchetta is a renowned establishment known for its authentic Italian cuisine and commitment to quality ingredients. We pride ourselves on delivering an exceptional dining experience to our guests, showcasing the rich flavors and traditions of Italian culinary heritage. Join Our Team as a Line Cook Are you an experienced Line Cook looking for an exciting opportunity? Look no further! We are seeking skilled Line Cooks to join our dynamic team. As a Line Cook, you will play a crucial role in delivering exceptional dining experiences to our customers. This is a tipped position If you have a passion for cooking delicious dishes and thrive in a fast-paced environment, we want to hear from you. Requirements: • Minimum of 10 years of experience in high volume restaurants as a Line Cook, • Proficiency in preparing and cooking items efficiently, • Ability to work well under pressure in a fast-paced kitchen environment, • Strong attention to detail and adherence to food safety standards, • Excellent communication and teamwork skills, • Ability to stand for up to 8 to 10 hours, • Ability to lift and carry up to 50lbs Responsibilities: • Prepare and cook a variety of dishes according to established recipes and standards, • Ensure that all food items are prepared and presented with high quality and consistency, • Maintain a clean and organized workstation and adhere to food safety guidelines, • Collaborate with kitchen team members to ensure smooth and efficient operations, • Assist with inventory management and stock rotation as needed Benefits: • Competitive salary ranging from $22-$26 per hour, commensurate with experience and position., • Employee meal discounts., • Health benefits (if applicable)., • Tipped position

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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 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 DescriptionJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. Duties and Responsibilities: • 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 Mexican restaurant, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob SummaryWe are seeking a talented Kitchen Lead to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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 Pastry Chef – The Wild Thyme Company San Diego, CA | Full-Time | Creative • Professional • Sweetly Wild Join our award-winning team! The Wild Thyme Company is looking for a talented and passionate Pastry Chef to bring our dessert program to life. We’re a high-energy, trendsetting catering and events company that believes in handcrafted, local, and seasonal cuisine — made with love and a dash of Wild Thyme creativity. If you’re a detail-oriented pastry professional who thrives on innovation, presentation, and flavor, we’d love to meet you. This role blends artistry and precision, giving you space to design beautiful, crave-worthy desserts while working alongside some of San Diego’s most inspiring culinary minds. What You’ll Do • Create a wide variety of delicious pastries, desserts, and baked goods using both traditional and modern recipes, • Decorate and plate with imagination — ensuring each dessert looks as good as it tastes, • Research, test, and develop new recipes that reflect The Wild Thyme style and current trends, • Maintain a clean, organized, and efficient pastry kitchen that meets all health and safety standards, • Monitor ingredient inventory, manage orders within budget, and minimize waste, • Mentor pastry assistants and collaborate closely with our culinary team, • Contribute to offsite events and occasionally assist on the savory side of the kitchen, • Uphold our “Always Fresh, Always Ready” promise to deliver exceptional quality every time What We’re Looking For • Proven pastry or baking experience in a professional kitchen or catering environment, • Strong attention to detail, organization, and creativity, • Excellent time management and communication skills, • A self-starter with a positive, can-do attitude and sense of urgency, • Ability to lift up to 50 lbs and stand for extended periods

Job Description Join the largest delivery-first restaurant group in the United States! Location: 2707 Boston Ave., San Diego, CA 92113 Schedule: Full Time: AM/PM/Mid shifts/Weekends Hourly Pay: $21-$26 Benefits • Career development, education, and growth opportunities, • Medical, Dental, & Vision plan for full-time team members, • 401k with up to a 4% employer match after one year, • Free, nutritious meals each shift, • Paid Sick Time, • Referral bonus program Lead Line Cook Responsibilities • Prepare and cook food items to perfection, accurately following our Salted culinary standards., • Maintain compliance with sanitation regulations and safety standards., • Collaborate with our virtual Front of House team to deliver exceptional dining experiences., • Take ownership of the opening, closing, and shift hand-off process., • Assist in the training and development of staff members., • Facilitate smooth team dynamics by addressing and resolving minor conflicts among staff, fostering a harmonious work atmosphere. Lead Line Cook Requirements • Solid foundation in culinary skills, including knife/prep work, flat-top cooking, and more, • Ability to stand for extended periods and lift up to 50 lbs, • Minimum of 2 years of kitchen experience, • Minimum of 1 year of leadership experience Who we are: At Salted, we're leading the charge to build the next generation of the restaurant industry. We focus on making better-for-you cuisine accessible while offering clean-label, plant-driven, and most importantly – delicious food. Join us in shaping the future of the restaurant industry and be part of our innovative culinary journey! Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company. Salted is an equal-opportunity employer committed to building an inclusive team. If you require accommodation during the application or interview process, please contact hr@hellosalted.com.

Job DescriptionJoin Our Team at The Joint Sushi & Tapas (Ocean Beach) The Joint Sushi & Tapas is looking for an experienced Line Cook to join our kitchen team! We're a busy, locally owned restaurant serving sushi, tapas, fresh seafood, usda prime steaks, japanese wagyu blend burgers, and scratch-made dishes in the heart of Ocean Beach. We're looking for someone who: • Has experience working in a fast-paced, high-volume kitchen, • Has experience on the line, including sauté, grill, garde manger, seafood, burgers, and steaks, • Understands proper cooking temperatures and techniques, especially for steaks and seafood, and takes pride in executing every dish consistently, • Has high standards and exceptional attention to detail, • Takes pride in preparing every plate with consistency, accuracy, and care, • Understands that every plate represents our restaurant and that every guest deserves an exceptional experience, • Believes hospitality doesn't stop in the dining room—the kitchen plays a huge role in creating memorable guest experiences, • Works well under pressure while staying organized and maintaining quality, • Is dependable, punctual, and has reliable transportation, • Maintains a clean, organized, and food-safe workstation, • Is a positive team player with a great attitude and strong work ethic, • Is always looking to improve and takes pride in learning new skills Experience in upscale casual or full-service restaurants is a plus. We value a positive attitude, strong work ethic, and a commitment to consistency just as much as experience. What We Offer • Competitive pay based on experience, • Full-time or part-time opportunities available, • Flexible scheduling, • Free meal every shift, • The opportunity to work with high-quality ingredients and continue developing your culinary skills, • A respectful, team-oriented kitchen where everyone's contributions matter At The Joint, we believe great restaurants are built by great people. We value professionalism, teamwork, consistency, and genuine hospitality. If you care about quality, enjoy working with a talented team, and take pride in putting out food you're proud to serve, we'd love to meet you. To apply, send us your resume (or a summary of your experience), a few professional references, and your availability.

Job Description Job Overview We are seeking a dedicated and experienced Cook to join our culinary team. This role involves preparing and serving high-quality meals in a fast-paced environment, ensuring excellent food safety standards, and providing exceptional service to our clients. The ideal candidate will have a strong background in food preparation, menu planning, and kitchen operations, with a passion for delivering outstanding dining experiences. This position offers an opportunity to work in a dynamic setting where culinary skills and attention to detail are highly valued. Responsibilities • Prepare and cook meals according to established recipes and menu specifications, • Ensure all food handling and preparation complies with food safety regulations, • Maintain cleanliness and organization of the kitchen and food service areas, • Serve meals efficiently while maintaining high standards of presentation and customer service, • Manage food inventory, stock supplies, and assist with ordering when necessary, • Demonstrate knife skills and proper cooking techniques to ensure quality standards are met, • Collaborate with team members to deliver a seamless dining experience Experience • Prior dietary department or dietary aide experience preferred, • Experience in fine dining, restaurant, or catering environments highly desirable, • Strong background in food preparation, cooking, and food service operations, • Knowledge of food safety protocols and proper handling procedures, • Skills in menu planning, meal preparation, and food industry best practices, • Familiarity with kitchen equipment, knife skills, and culinary techniques, • Previous experience working in a culinary or food industry setting is advantageous This role requires a professional who is passionate about culinary arts, attentive to detail, and committed to providing exceptional food service. Candidates should possess relevant experience in food handling, meal preparation, and maintaining high standards of hygiene and safety. Job Type: Part-time Work Location: In person

Job DescriptionDescription: The Executive Kitchen Manager or as we call them, the Chef de Cuisine (CDC), at goop kitchen will be responsible for overseeing the daily culinary operations of the kitchen, ensuring the preparation and execution of high-quality dishes in line with our clean, health-conscious standards. This position will work closely with the Market Director, Director of Kitchen Operations, Area CDC, and kitchen staff, the CDC safeguards the integrity of the menu, drives operational excellence, and leads a team that brings goop kitchen’s mission — nutritious, flavorful, and sustainable eating — to life in every shift. • Culinary Leadership: Lead all kitchen operations, ensuring food preparation and presentation consistently meet goop kitchen’s standards for health-conscious, allergen-friendly meals., • Menu Execution: Oversee consistent execution of goop kitchen’s menu, including recipe adherence, portion control, and ingredient quality across every station., • Staff Supervision & Development: Manage, mentor, and develop kitchen staff, building a positive, high-performing team and bench strength for future leaders., • Inventory & Cost Management: Manage inventory to minimize waste and maximize efficiency; monitor food and labor costs against budget while maintaining goop kitchen’s quality standards in product and service., • Health & Safety Compliance: Ensure strict adherence to food safety protocols, kitchen hygiene standards, and health regulations, including allergen management and HACCP guidelines., • Quality Control: Conduct regular quality checks on food preparation, taste, and presentation to ensure consistency with the goop kitchen brand., • Operational Ownership: Serve as the final point of accountability for the kitchen’s day-to-day performance, stepping in to resolve issues before they reach the guest.Requirements: Required • At least 2 years of proven experience leading a high volume kitchen or culinary operation (e.g.. Executive Chef, Kitchen Manager, Sous Chef, General Manager), • Experience managing P&L, labor cost, and food cost targets, • Proven track record of managing, mentoring, motivating kitchen staff at all levels, • ServSafe certification or other relevant food safety certification, • Bilingual — Spanish/English Preferred • Experience supporting new restaurant openings or multi-location operations, • Background in health-forward, clean-ingredient, made-to-order kitchen concepts, • Experience with delivery-first or digital food concepts Benefits • Competitive salary and benefits package, • Bonus potential, • Medical, Dental and Vision insurance, • Paid time off, • 401k match, • Annual cell phone reimbursement, • Employee discount., • Opportunity to build and work in a dynamic and innovative environment., • A chance to make a meaningful impact on a rapidly growing brand. About goop kitchen goop kitchen is an upscale fast-casual concept, founded by Gwyneth Paltrow in 2021, serving real, clean, and delicious food made-to-order. The brand focuses on thoughtfully sourced ingredients and chef-driven menus designed primarily for delivery and takeout.

Job DescriptionAbout Us: Wicked Maine Lobster is a family-owned restaurant originating from Southern Maine - we bring a slice of authentic Maine experience to San Diego. Since our humble beginnings at farmers markets in 2014 to a heavy favorite in Liberty Public Market since 2016 - we've been committed to fostering personal connections and sharing our story with both our team and customers. We believe that authenticity is the key ingredient to success and we strive to create a fun and supportive environment for everyone. Schedule Details : • Weekly schedule will vary., • 3 shift options available: 10am-4pm, 12pm-8pm and 3pm-9pm, • Weekend (Saturday and Sunday) availability a must, • Evening availability (3pm-9pm) a mustJob Description: As a Cook/Cashier at our Liberty Public Market location, you'll play a crucial role in delivering an unforgettable dining experience to our guests. Your responsibilities will include: • Providing excellent and engaging customer service with a smile., • Selling and upselling menu items with enthusiasm, • Ensuring timely completion of all online and food hall orders with precision, • Prepare seafood dishes with accuracy and care, • Preparing ingredients, sauces and menu items with attention to detail to minimize waste and errors, • Maintaining cleanliness and organization of the kitchen and workstation in accordance with Food Safety Standards, • Assisting with inventory management and stock replenishment, • Sharing our founder's backstory and product knowledge with enthusiasm, • Meet daily and weekly sales goals Qualifications: We're looking for individuals who are: • Experienced in cooking or back-of-the-house operations in a quick service environment (preferred)., • Active Food Handlers Card (training will be provided to obtain if not), • Outgoing personality with a strong sense of Customer Service standards, • Reliable and able to meet scheduling commitments, • Proactive and able to anticipate the needs of the kitchen team, • Detail-oriented with a passion for excellence, • Committed to maintaining workplace safety and cleanliness, • Team players who thrive in a collaborative environmentTop Perks:, • Flexible work schedule, perfect for part-time college students., • Competitive Pay ($17.75-18.25 per hour + tips depending on experience), • Free and ample Parking, • Free Shift Meal and 50% off employee seafood orders, • Free uniform, • Bonus opportunities for exceptional performanceLocation: You'll find us at Liberty Public Market in historic Liberty Station. Ready to Join Our Team? Apply Today! If you're ready to bring your culinary talents to our table and be a part of something special, we'd love to hear from you! Come experience the warmth of Maine hospitality in San Diego! Apply now and embark on a rewarding journey with Wicked Maine Lobster! Job Type: Part-time

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Lead Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Contribute to creating menus with our chef 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 JOB DESCRIPTION The Wild Thyme Company's senior server, Captain, will oversee staff and execute events accordingly to banquet event order, notes and client requests. They will display a leadership role to manage on-site staff and be a liaison between the client and The Wild Thyme Company. The goal is to enhance customer satisfaction so that we can maintain and expand our clientele. The Captain will report directly to the Event Manager and Sales Rep on site. It is important that you understand the expectation set by The Wild Thyme Company’s Mission Statement, “The Wild Thyme Way”, Core Values “Passion for Food, Passion for Service” and “Words We Live By”. You are to ensure that the following goals are met: 1. Arrive to work on time., 2. Execute and implement set-up and breakdown of events., 3. Act as a liaison between client and TWTC., 4. Direct and delegate of place setting, F&B set up and breakdown., 5. Properly set tables and bus, as needed., 6. Leading team members to ensure event runs smoothly and efficiently., 7. Ensure compliance with company policies and procedures., 8. Maintain complete knowledge of service and set-up requirements for the event., 9. Check F&B stations for proper supplies, organization and cleanliness, 10. Instruct designated employees to rectify any cleanliness/organization deficiencies., 11. Ensure assigned employees have reported to work and report on any absent or tardy employees., 12. Coordinate breaks for assigned employees., 13. Assign stations and side work to servers in accordance with company procedures., 14. Communicate additions or changes to assignments as they arise throughout the shift., 15. Identify situations which compromise the company’s standards and delegate those tasks., 16. Conduct pre‐huddle shift meeting with servers and review all information pertinent to set‐up and service of event., 17. Inspect employee grooming and uniforms rectify any deficiencies., 18. Check buffet stations/receptions/beverage for cleanliness, attractiveness, and set-ups., 19. Ensure agreement with banquet event order and company standards and resolve any problems., 20. Ensure replenishment of items as specified on banquet event orders and requested by client., 21. Ensure that unused food is wrapped and properly packed, designated condiments are broken down and properly stored (butters, cream, dressings, etc) and all event supplies/equipment are packed to designated crates/coolers., 22. Ensure all closing duties for staff are completed before staff sign out., 23. Provide feedback on staff performance and report disciplinary issues to staffing manager and participate in training of new hires, leads, and captains., 24. Foster and promote a cooperative working climate, maximizing productivity and employee morale., 25. Complete all paperwork and closing duties in accordance with company standards., 26. Review status of events and any follow‐up action with Operation Manager, Event Planner, and Sales Rep., 27. Anticipate customers’ needs, respond promptly and acknowledge all customers, however busy., 28. Monitor and handle customer complaints by following the instant pacification procedures and ensure customer satisfaction., 29. Maintains cleanliness and organization in all work areas., 30. Uphold and ensure compliance with all company standards of quality, timing, policies and procedures., 31. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Operation Manager or Director of Operations and Culinary immediately., 32. Attends quarterly Leads and Captains meetings and brings suggestions for improvement., 33. Current California RBS Certification Required

Job Description Job Description Position Title: Cook Department: Culinary Supervised By: Sous Chef and Culinary Director Location: Santee Status: Full Time, Non- Exempt/ Hourly Posted: 07/29/2026 Closing Date: Until Filled Compensation: $17.25-$20.00/Hour DOE Hours: Days and Hours vary Depending on Needs General Statement of Responsibilities: The Cook is responsible for preparing high‑quality meals for residents, guests, and staff in accordance with approved menus, dietary guidelines, and sanitation standards. This role reports to the Sous Chef and Culinary Director. The Cook contributes to a positive dining experience by maintaining consistency, presentation, and a resident‑centered approach to food service. Specific Duties and Responsibilities: • Prepares and cooks meals according to standardized recipes, menu cycles, and resident dietary needs., • Ensures proper portion control, temperature management, and food presentation., • Adjusts recipes for special diets, texture modifications, and physician‑ordered meal requirements., • Follows all food safety and sanitation regulations, including state and facility requirements., • Properly stores, labels, and dates food items; monitors for spoilage and rotates stock per FIFO guidelines., • Ensures meals are prepared and served on schedule for all dining periods., • Coordinates with dietary staff and servers to support smooth meal service., • Prepares backup or substitute menu items as needed to meet resident needs or shortages., • Ensures compliance with community policies, health department regulations, and applicable food‑service laws/regulations., • Participates in kitchen inspections, audits, and corrective action processes when required., • Communicates effectively with Sous Chef, Culinary Director, dietary staff, and servers regarding resident needs., • Supports kitchen operations under the supervision of culinary leadership., • Reports equipment issues, supply shortages, or safety concerns immediately., • Completes required documentation such as temperature logs, production sheets, and cleaning schedules., • Follows procedures for receiving and storing deliveries., • Follow all established safety protocols to maintain a secure environment for residents, staff, and visitors., • Report any safety hazards, incidents, or suspected abuse of dependent adults or elders immediately to the supervisor., • Maintain organized logs, records, and reports as required by management., • Support community marketing efforts through professional and friendly interactions during property tours and phone inquiries., • Communicate any observed or suspected resident changes in condition to a supervisor immediately., • Promote teamwork through cooperative and respectful interactions with co-workers and other departments., • Work a flexible schedule as needed to support events, tours, and community outreach., • Perform other related duties as assigned. Qualifications: Education/Experience: Must be 18 years or older. High school diploma or equivalent required; Minimum of 1 year experience as a Cook in senior living, healthcare, hospitality, or similar environment preferred. Able to maintain confidentiality and handle sensitive resident matters. Knowledge of special diets, texture modifications, and safe food‑handling procedures. Ability to read and follow recipes, menus, and written instructions. Licenses/Certifications: Food Handler or Food Protection Manager certification (as required by state/local regulations). Character: Displays sincere compassion towards cognitively impaired older adults. Demonstrates genuine concern for the physical and emotional needs of older people and their families. Applicants must have a reputation for honesty and trustworthiness. Must be responsible and able to exercise good judgment, accept administrative supervision, pay attention to detail, follow instructions, including the ability to interact effectively and communicate with people in a professional and courteous manner. Must be highly confidential and work as a team with other staff. Applicants should be sensitive to clients’ needs. Skills: Strong team building, interpersonal, and organizational skills. Ability to establish and maintain effective peer relationships with coworkers within the Department, community-wide, and the public. Must be able to express ideas clearly, concisely, address audiences effectively, and exercise balanced judgment in evaluating situations and making decisions. Willing to be part of a team and cooperate

Job Description At Westmont Living, we provide a full spectrum of options in health care and housing, from independent and assisted retirement living to memory care. The comfort and care of our residents is our highest priority. Would you like to be a part of this caring team? Do you like to work with seniors? We want to hear from you! We are looking for compassionate and committed COOK to our team. Westmont of Carmel Valley is an Assisted Living and Memory Care senior living community that offers our employees and residents friendliness, a homelike setting, and an inspiring environment. WHY JOIN OUR GREAT TEAM? Competitive Pay Daily Pay Program Daily Complimentary Meals Paid holidays Only 30 days wait for Full Benefits 401K match Tuition Assistance Life Insurance and EAP program We will train you! What we need from you: Must have criminal record clearance prior to initial presence in the community Must pass all health screen such as Physical, TB, Drug test Must have current basic first aid or obtain within first 30 days of hire. Attractively prepare meals that are appealing and tasty Prepare special limited diets per policy Prepare meals in a timely manner to ensure they are served on time Identify menu errors and makes appropriate corrections as needed, bring the necessary changes to the Culinary Director’s/Culinary Coordinator’s attention Ensure all menu changes are reviewed with the Culinary Director/Culinary Coordinator before changes are made; post menu change notice as required by regulations and policies and procedures Keep kitchen clean, sanitary and orderly following cleaning schedule, including shelves and cooking surfaces Westmont Living, Inc. is an equal opportunity employer; however, all candidates must complete a post offer employment physical, TB test, drug testing, fingerprinting/criminal background check, and reference checking to meet licensing regulations within our industry.

Job Description As a Zuma Prep Cook, you are responsible for preparing ingredients and assisting with various food preparation tasks to ensure the smooth operation of the kitchen. You will collaborate closely with the kitchen team to uphold Zuma's standards of excellence and deliver an exceptional dining experience to our guests. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Life at Zuma At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: • Assist in the preparation of ingredients, including washing, peeling, cutting, and portioning vegetables, meats, and seafood, • Prepare sauces, dressings, and marinades according to Zuma's recipes and standards, • Assist with the assembly and production of menu items, • Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas What We Look For Our ideal candidate embodies our values and the following: • A genuine love for culinary experiences & a passion for Japanese cuisine, • A natural team player who is at home working in sync with a large team, • Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences, • Previous experience as a Prep Cook or similar role in a high-volume restaurant environment, • Basic knowledge of food preparation techniques, including knife skills and culinary fundamentals, • Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you’ll enjoy: • World-Class training, designed to inspire and educate, • Global opportunities, experience hospitality around the globe with our five incredible brands, • Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being, • 401(k) Retirement Plan, supporting your long-term financial well-being and future goals, • Family Meals are shared daily, • Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition, • Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage. We use eVerify to confirm U.S. Employment eligibility.

Job Description Assistant General Manager Compensation: $80,000 - $95,000 plus benefits and bonus incentives We are seeking an experienced, hands-on Assistant General Manager to help lead a high-volume, energetic full-service restaurant. This opportunity is ideal for a hospitality leader who thrives in a fast-paced environment, enjoys developing people, and knows how to balance exceptional guest experiences with strong operational and financial performance. The Assistant General Manager will play a key role in overseeing daily restaurant operations, developing and motivating the management and service teams, and maintaining exceptional standards for hospitality, food quality, cleanliness, and operational execution. Success requires a visible, engaged leader who can drive results while creating a positive and high-performing restaurant culture. Key Responsibilities: • Support the General Manager in overseeing daily operations of a high-volume, full-service restaurant., • Lead restaurant shifts, including staffing, scheduling, planning, and real-time operational decision-making., • Deliver memorable dining experiences through exceptional hospitality, strong floor presence, and proactive guest engagement., • Coach, develop, and motivate restaurant managers and team members while fostering a positive, accountable, and high-performing culture., • Monitor restaurant financial performance, including sales, labor, food costs, inventory, and controllable expenses., • Maintain exceptional standards for food quality, beverage service, restaurant cleanliness, and overall guest experience., • Partner with culinary leadership to ensure seamless communication and execution between front- and back-of-house teams., • Support recruiting, onboarding, training, performance management, and ongoing leadership development., • Resolve guest concerns and unexpected operational challenges with professionalism, urgency, and composure., • Utilize POS, scheduling, and digital reservation systems to effectively manage restaurant operations., • Identify opportunities to continuously improve service, operational efficiency, team performance, and profitability. Qualifications: • 3+ years of restaurant management experience in a high-volume, full-service environment., • Proven success leading restaurant shifts, managing competing priorities, and delivering strong operational results., • Strong understanding of restaurant financials, including sales, labor, food costs, inventory, and expense management., • Demonstrated ability to coach, motivate, develop, and retain high-performing restaurant teams., • Passion for hospitality with a strong commitment to creating memorable guest experiences., • Working knowledge of food and beverage, including ingredients, flavor profiles, and elevated service standards., • Confident, hands-on leadership style with the ability to remain calm and decisive in a fast-paced environment., • Excellent communication, organizational, problem-solving, and conflict-resolution skills., • Experience with POS systems and digital reservation platforms such as OpenTable., • Strong commitment to operational consistency, accountability, and continuous improvement. The Ideal Candidate: You are a visible, energetic, and people-focused restaurant leader who understands that exceptional hospitality begins with a strong team. You lead by example, develop future leaders, and create an environment where employees feel supported, accountable, and motivated to deliver outstanding service. You combine strong business acumen with a genuine passion for hospitality. You understand the numbers, know how to drive operational results, and are equally comfortable coaching a manager, resolving a guest concern, or stepping into service during a busy shift. If you are an accomplished restaurant leader looking for an opportunity to develop a great team, deliver exceptional hospitality, and continue advancing your career, we want to hear from you. Apply today for confidential consideration.

Job Description Make meals that heal. Evolve Treatment Centers is hiring a Chef (Cook) to prepare meals at 2 of our 6-bed adolescent residential treatment home in La Mesa, CA. This is more than a culinary job — it’s a chance to use your passion for food to support teens on their healing journey. Why You’ll Love Working Here Competitive pay: $31–$33/hour Consistent schedule: Monday–Friday 10am - 6:30pm, no weekends or late nights Supportive culture: Small team, mission-driven work Beautiful workplace: Residential home setting with a welcoming kitchen Meaningful impact: Every meal supports a teen’s recovery and well-being What You’ll Do • Grocery shop for the week and create weekly menus to be approved, • Put together healthy, nutritious, teen-friendly meals for 6 adolescent clients in residential treatment, • Prepare, plate, and serve morning and afternoon snacks, lunch, and dinner Monday – Friday, • Meal prep for the weekends, • Meet with clients upon admission to learn about client allergies, food restrictions, or preferences, • Meet with clients once weekly to review weekly menu, • Ensure kitchen is in compliance with accreditation, licensing, and program standards, • Manage a monthly budget for all food and culinary expensesWhat We’re Looking For Experience as a chef or cook in residential, school, health care, or similar settings ServSafe (or equivalent) certification (or willingness to obtain) Strong organization, time management, and communication skills Ability to stay calm under pressure and work collaboratively Passion for using food to build connection and care Bonus Points If You Have Experience working with teens or behavioral health settings A desire to combine culinary skills with a greater purpose Apply Today! Bring your passion for food and care to a team making a difference. Join us at Evolve and help teens heal — one meal at a time. For information on Evolve's privacy practices, see the Evolve California Personnel Privacy Notice located at https://evolvetreatment.com/personnel-privacy-notice/. Powered by JazzHR Q47IE534Dh

Job Description At Westmont Living, we provide a full spectrum of options in health care and housing, from independent and assisted retirement living to memory care. The comfort and care of our residents is our highest priority. Would you like to be a part of this caring team? Do you like to work with seniors? We want to hear from you! We are looking for compassionate and committed COOK to our team. Westmont of La Mesa is an Assisted Living and Memory Care senior living community that offers our employees and residents friendliness, a homelike setting, and an inspiring environment. WHY JOIN OUR GREAT TEAM? Competitive Pay Daily Pay Program Daily Complimentary Meals Paid holidays Only 30 days wait for Full Benefits 401K match Tuition Assistance Life Insurance and EAP program We will train you! What we need from you: Must have criminal record clearance prior to initial presence in the community Must pass all health screen such as Physical, TB, Drug test Must have current basic first aid or obtain within first 30 days of hire. Attractively prepare meals that are appealing and tasty Prepare special limited diets per policy Prepare meals in a timely manner to ensure they are served on time Identify menu errors and makes appropriate corrections as needed, bring the necessary changes to the Culinary Director’s/Culinary Coordinator’s attention Ensure all menu changes are reviewed with the Culinary Director/Culinary Coordinator before changes are made; post menu change notice as required by regulations and policies and procedures Keep kitchen clean, sanitary and orderly following cleaning schedule, including shelves and cooking surfaces Westmont Living, Inc. is an equal opportunity employer; however, all candidates must complete a post offer employment physical, TB test, drug testing, fingerprinting/criminal background check, and reference checking to meet licensing regulations within our industry. IND123

Job Description JOB DESCRIPTION Prep Cook Company: Wild Thyme Company Location: San Diego, CA Job Type: Part-time with potential of Full Time Hours Pay: $19–$25/hour (DOE) The Wild Thyme Way “We will develop a loyal and talented staff through education & training and teach passion through example.” About Us At The Wild Thyme Company, we handcraft delicious, local, and seasonal cuisine without boundaries. Through our innovative approach to catering, we set the standard for elevated events and corporate dining experiences throughout San Diego. We are a collaborative, high-energy culinary team that values creativity, consistency, and a shared passion for great food. Position Overview We are seeking a dependable and detail-oriented Prep Cook to support our culinary team. This role is essential to maintaining the flow, organization, and consistency of our kitchen operations. The ideal candidate thrives in a fast-paced environment, takes pride in their work, and understands that preparation is the foundation of exceptional execution. Key Responsibilities • Assist chefs with daily food preparation for a variety of catering events, • Wash, chop, and prepare ingredients according to recipes and standards, • Maintain proper labeling, storage, and rotation of food (FIFO), • Ensure consistency in quality, portioning, and presentation, • Support freezer pulls and inventory management as directed, • Maintain a clean, organized, and sanitary work environment, • Work collaboratively to meet production timelines and event deadlines Qualifications • Previous prep cook or professional kitchen experience (catering experience a plus), • Strong knife skills and understanding of basic cooking techniques, • Ability to follow recipes and detailed instructions, • Organized, efficient, and able to multitask in a fast-paced environment, • Ability to lift up to 50 lbs and stand for extended periods, • Team-oriented mindset with a positive attitude and passion for food Core Values We are a values-driven kitchen. Our team leads with: • Respect – For our team, our clients, and our craft, • Don’t Half-Ass It – We take pride in every detail, • Huddle – Strong communication and teamwork, • Crave – Passion for food, growth, and excellence, • Good Vibes – Positive energy is essential Schedule • We are a full-service catering company operating 7 days a week, • Flexible hours based on event and production needs Compensation & Benefits • $19–$25/hour, based on experience Why Join Us The Wild Thyme Company is more than a catering company—we’re a team of creative, driven individuals who care deeply about food and the experiences we create. If you’re passionate about fresh, seasonal cuisine and want to grow within a supportive, high-performing kitchen, we’d love to hear from you.