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Job DescriptionOlivetta celebrates the recipes and styles of preparation which span the coasts of the Mediterranean Basin (Italy, France, Spain, and Greece). Drawing inspiration from these regions, Executive Chef Michael Fiorelli has reimagined coastal classics to create contemporary dishes that encompass the spirit of being on holiday in Europe while taking full advantage of seasonal ingredients found at home in Southern California. We are seeking hospitality industry professionals with experience working in upscale, fine dining establishments and /or high-end cocktail bars. As the primary point of contact for guest interactions, the Server will be responsible for maintaining a pleasant atmosphere for guests in the restaurant. The ideal candidate will be passionate about hospitality and have a high level of service skills and interpersonal skills. Job Overview • Oversee table maintenance, • Make beverage and dining suggestions and describe the items to guests, • Take/serve orders and answer all guest inquiries, • Deliver drinks & food to tables, • Collaborate with other servers, Management and Culinary colleagues, • Handle complaints or challenges with a positive attitude, • Issue bills and accept payment, • Maintain the quality and consistency of the guest experience Requirements • Experience in a luxury or lifestyle hospitality environment preferred, • Service-oriented and passion for hospitality, • Excellent communication and people skills, • Proactive attitude with strong organizational and time management skills, • Flexible schedule - Willing and able to work shift duties that may include late evenings, weekends and holidays All applicants considered, fine dining professionals preferred. Olivetta provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. www.olivetta.la @olivetta

Job Description Living Room A home away from home where creatives celebrate music, art, design and culture. We are a private membership club open to members and their guests only. The Role We are seeking a Server to join Living Room. The Server is responsible for the knowledge, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an friendly and elevated experience by Living Room Standards. The Server plays a crucial role in ensuring the success of service and dining satisfaction. The server will collaborate with other team members and complete service duties, accurately entering orders in and being attentive during service to support member or guest requests. • Training: Complete Service Standards training to become well-versed in our products, service protocols, and property standards., • Professional Relationships: Develop and maintain professional relationships with team members and leadership, fostering a collaborative and supportive work environment., • Process Adherence: Ensure adherence to all trained processes by consistently completing checklists to maintain consistency in service delivery., • Enhancing Dining Experiences: Positively influence the dining experience for members and guests by offering food and drink pairing recommendations, discussing specials, and driving sales through clear and approachable communication in alignment with Living Room Service Standards., • Communication: Maintain open communication with Leadership and the Executive Chef, promptly advising them of any allergies or issues encountered during shifts to proactively mitigate risks., • Checkout Reports: Complete all checkout reports at the conclusion of each shift to ensure a smooth transition and accurate record-keeping., • Compliance: Adhere to health and safety policies, as well as all Company policies, procedures, standards, and local, state, and federal laws as applicable, to maintain a safe and compliant work environment., • Guest Satisfaction: Accommodate special requests from guests or propose alternative solutions that align with business needs, seeking management guidance when necessary to provide suitable options., • Order Accuracy: Verify that food orders are plated and coursed out correctly before serving them to members and guests, ensuring an excellent dining experience., • Team Support: Assist the team whenever possible with expediting and managing service bar tickets to support timely delivery of all table orders., • Cleanliness and Stocking: Maintain cleanliness and adequate stock levels in the server alley and bar area, including tasks such as silverware, plate, and glassware polishing., • Menu Knowledge: Possess a deep understanding of the menu, with the ability to make informed menu suggestions when requested by members and/or guests. The Ideal Candidate • A passion for delivering exceptional hospitality experiences and ensuring guests feel valued and well-cared for during their visit., • An understanding of restaurant operations, including menu items, specials, steps of service, to provide informed recommendations and assistance to members., • Strong communication and interpersonal skills to engage with members courteously, answer their questions, and address any concerns promptly., • The ability to work efficiently under pressure during busy shifts, multitask effectively, and maintain a positive attitude even in challenging situations., • Experience in the restaurant industry, preferably as a server, with knowledge of point-of-sale systems, order taking, and food and beverage service, ensuring a seamless and enjoyable dining experience for guests. Requirements • Minimum of 2+ years’ experience in similar capacity, • Must be at least 18 years of age, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Benefits Why Join • 100% Healthcare Coverage - choose from United Healthcare PPO and HMO plans or Kaiser for medical. Dental and vision coverage are also included through United Healthcare, it’s part of our commitment to you, • Wellness Benefits for a balanced lifestyle, • Competitive 401k match for your financial future, • Career Growth opportunities that empower you, • Leader in Development Program, • Learning & Development for your growth with us, • Immersive Trainings that nurture your talents, • Fun and Exciting Team Member Events that build bonds, • Free Team Member Meals to fuel your creativity Our Team Culture At Living Room, we are deeply passionate about our work and we believe that hospitality is a noble pursuit because it’s fundamentally human and an ideal worth chasing. We seek out those that share these beliefs as an inherent second nature and our team member culture is how we bring this idea to life. Our guiding pillars- Be Human, Be Curious, Be Empathetic, Be Soulful, and Be Honest demand that we embody these values in all that we do.

Job Description The Role… At Soho House a Server is responsible for understanding, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an approachable and elevated experience by following Soho House Service Standards. The Server plays a crucial role in ensuring the success of service and guest satisfaction. Also, collaborates with other team members and completes pre-service and post-service duties, accurately entering orders into POS and being attentive during service to support additional member or guest request. A successful Server maintains a positive and influential attitude, is detail oriented, process driven and flexible while working under pressure to ensure seamless communication is maintained through the Front of House (FOH) and Back of House (BOH) staff. Main Duties • Develop and maintain professional relationships with all coworkers and management as well as complete checklists on all trained processes learned in Club School, • Positively influence members and guests experience by elevating the dining experience with food and drink pairing options and discussing specials to drive sales through consistent and approachable communication and the highest level of service in accordance with Soho House Standards, • Maintain communication and advise Management and Executive Chef on any allergies or potential red flags encountered throughout the night to mitigate any forecasted risk, • Complete all check out reports at the end of each shift and have it double checked and signed by management, • Adhere to health and safety policies as well as all Company policies, procedures, standards and local, state, and federal law as applicable, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Assist runners and bussers when possible with expo and service bar tickets to support all table orders, • Clean and stock server alley and bar area, polish silverware, plates and/or glassware as needed, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$17.87—$17.87 USD

Job Description The Role… At Soho House a Server is responsible for understanding, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an approachable and elevated experience by following Soho House Service Standards. The Server plays a crucial role in ensuring the success of service and guest satisfaction. Also, collaborates with other team members and completes pre-service and post-service duties, accurately entering orders into POS and being attentive during service to support additional member or guest request. A successful Server maintains a positive and influential attitude, is detail oriented, process driven and flexible while working under pressure to ensure seamless communication is maintained through the Front of House (FOH) and Back of House (BOH) staff. Main Duties • Develop and maintain professional relationships with all coworkers and management as well as complete checklists on all trained processes learned in Club School, • Positively influence members and guests experience by elevating the dining experience with food and drink pairing options and discussing specials to drive sales through consistent and approachable communication and the highest level of service in accordance with Soho House Standards, • Maintain communication and advise Management and Executive Chef on any allergies or potential red flags encountered throughout the night to mitigate any forecasted risk, • Complete all check out reports at the end of each shift and have it double checked and signed by management, • Adhere to health and safety policies as well as all Company policies, procedures, standards and local, state, and federal law as applicable, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Assist runners and bussers when possible with expo and service bar tickets to support all table orders, • Clean and stock server alley and bar area, polish silverware, plates and/or glassware as needed, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$20.22—$20.22 USD

Job Description General Purpose: The Line Cook’s primary responsibility, is for the proper preparation and presentation of all hot appetizers and entrees. He assures that all items are prepared as specified by the Chef’s recipes and policies. Availability, reliability, punctuality, great attitude, organizational skills along with promoting teamwork with the co-workers is a requirement. Follows policies and procedures set forth by the Executive Chef. Essential Duties: 1. Cooking and preparing all menu items in accordance to the Executive Chef’s standards, 2. Prepare basic components of each dish on our menu using our proven recipes, 3. Prepares all A la carte orders on the menu per the guest requests, 4. Follows proper plate presentation and garnish set up for all dishes, 5. Stocking and maintaining sufficient levels of food on the line, 6. Assists with checking in orders; puts away all fish, meat, produce and dry goods using FIFO system, 7. Knowledge of proper meat slicer, Hobart mixer, robot coupe, blender, custom brand, and oven use, 8. Immediately informs Executive Chef, Kitchen Manager, and/or F&B Director of any issues regarding proper equipment function, 9. Demonstrates proper knife skills, 10. Properly labels, dates, rotates and stores all product, 11. Communicates to Executive Chef, Kitchen Manager/Sous Chef any 86’d menu items for lunch or dinner service, 12. Assists with banquet events including prep, plating and clean-up, 13. Fills in where needed to ensure positive guest experience, 14. Work with team of cooks to do portion prep work for other shifts when needed, 15. Monitor product freshness and rotate out old product based on a schedule created by the Club, 16. Maintaining a clean and sanitary work environment, 17. Adheres to the Club, state and local health and safety regulations, 18. Demonstrates strong time management and multi-tasking skills, 19. Must have a flexible schedule and must be able to work weekends, holidays and special events, 20. Other duties may be assigned Education/Experience: Some high school/college education preferred; or 2-3 years related experience or training. Language Skills: May be required to read and comprehend instructions, correspondence, and memos. Ability to read and speak English may be required in order to perform the duties of the job Mathematical Skills: Basic math skills required. Reasoning Ability: Problem solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests. Physical Demands: Frequently stands, walks, constantly turning and reaching, constantly performing precision work with hands and fingers. Long hours spent on feet. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 25 to 50 pounds. Be able to handle the heat for long period of time. Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus. Environment/Noise: Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobart mixers, refrigeration systems, etc. Occasionally works in outdoors. Certificates/Licenses: Food Handlers Card Company DescriptionThe golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve. The Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.The golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve.\r\nThe Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole.\r\n\r\nWe are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Job Description The Cook, reporting to the Executive Chef and Executive Sous Chef, will set-up, maintain, and break down all food preparations for all outlets and all planned events. The Cook will work alongside the management team to achieve the quality, safety, and training standards of the Club. PRIMARY FUNCTIONS & RESPONSIBILITIES: • Assist and obtain the highest standards according to the culinary handbook and the culinary management team., • Prepare food by recipe and/or direction from Executive Chef or management team members., • Prepare special requests by Members if/when it will not affect the flow of service to other Members., • Identify product needs through a prep list and maintain quality and amounts needed., • Reduce food waste by preparing all food selections properly, making sure all foods are fresh and seasoned correctly, and are handled appropriately (this includes food coverings, dating, and the storing of foods) – ABIDE BY THE FIFO STANDARD., • Ensure work areas and kitchen are kept clean and assist in the organization of storage rooms and refrigerators., • Abide by the policies and procedures as outlined in the F&B Kitchen Employee Manual., • Work together as a team with other co-workers and departments., • Ensure that the quality of the culture around you coordinates with the Executive Chef’s vision., • Other duties as assigned. Company DescriptionRolling Hills Country Club is a premier, member-focused community known for its beautiful setting, high standards, and welcoming atmosphere. The club offers a range of amenities and services designed to create an exceptional experience for members and their guests, with a strong emphasis on professionalism, hospitality, and attention to detail. Working at Rolling Hills means being part of a team that values collaboration, respect, and service excellence. Employees play an important role in maintaining a positive environment and delivering high-quality experiences every day. It’s an ideal place for individuals who take pride in their work, enjoy working with people, and want to grow in a supportive and team-oriented setting.Rolling Hills Country Club is a premier, member-focused community known for its beautiful setting, high standards, and welcoming atmosphere. The club offers a range of amenities and services designed to create an exceptional experience for members and their guests, with a strong emphasis on professionalism, hospitality, and attention to detail.\r\n\r\nWorking at Rolling Hills means being part of a team that values collaboration, respect, and service excellence. Employees play an important role in maintaining a positive environment and delivering high-quality experiences every day. It’s an ideal place for individuals who take pride in their work, enjoy working with people, and want to grow in a supportive and team-oriented setting.

Job Description POSITION SUMMARY: A line cook is a vital culinary professional responsible for preparing, cooking, and plating menu items within a specific station (e.g., grill, sauté, or pantry). They work under the direction of the executive or sous chef to execute recipes, maintain food safety standards, and keep their assigned work area clean and fully stocked during service. ESSENTIAL FUNCTIONS: Food Preparation: Chop vegetables, butcher meats, make sauces, and portion ingredients for the daily prep list. Cooking & Plating: Follow standard recipes to grill, fry, sauté, or bake food to order. Assemble and garnish dishes to match the restaurant’s exact presentation standards. Station Management: Set up, stock, and maintain the cleanliness of your assigned cooking station before, during, and after service. Safety & Sanitation: Comply with all health codes, sanitation regulations, and safe food-handling practices, including proper food storage and temperature control. Teamwork: Coordinate with expediters and fellow line cooks to ensure food arrives simultaneously and on time MANAGEMENT RESPONSIBILITIES: None QUALIFICATIONS AND REQUIREMENTS: The following are the minimum qualifications which an individual needs in order to successfully perform the duties and responsibilities of this position. High school or vocational school coursework in kitchen basics such as food safety, preferred. Prior related experience preferred. Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures. Ability to function well in a high-paced and at times stressful environment. Ability to work quickly and efficiently. Ability to work well as part of a team. Ability to maintain personal hygiene. PHYSICAL DEMANDS: In general, the following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to allow differently-abled individuals to perform the essential functions of the job. Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 15 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Company DescriptionLine cook needed to execute Executive Chef AfroCuban cusineLine cook needed to execute Executive Chef AfroCuban cusine

Executive Chef, Chef de Cuisine, and Executive Sous Chef. Maintain the highest standards for ingredient handling, fire cookery, and plating. The cuisine combines ancient, primordial cooking methods with modern technique, centered around meticulously sourced ingredients prepared over live fire and ex

Executive Sous Chef — Genghis Cohen. Reports to: Executive Chef / General Manager. The Sous Chef is a key member of our culinary leadership team, responsible for helping oversee day-to-day kitchen operations, staff development, and execution of our signature dishes with consistency and care.

Job Title: Technical Architect/ Dynamic Architect Duration: 12+ Months Contract (Strong possibility of extension). Location: Los Angeles, CA - Hybrid Additional Information Candidate requires to be working onsite once a week. Candidate can choose the onsite day between Tuesday to Thursday. Position Description A Technical Architect will serve as the manager of complex technology implementations, with an eye toward constant reengineering and refactoring to ensure the simplest and most elegant system possible to accomplish the desired need. Understand how to maximize leverage of the open-source community to deploy systems on Infrastructure as a Service (IaaS) providers; be comfortable sharing knowledge across a multi-disciplinary team and working within various methodologies; and be a full partner in the determination of vision, objectives, and success criteria. The Technical Architect will architect the overall system by using prototyping and proof of concepts, which may include: Modern programming languages (e.g., Ruby, Python, Node.js) and web frameworks (e.g., Django, Rails) Modern front-end web programming techniques (e.g., HTML5, CSS3, RESTful APIs) and frameworks (e.g., Twitter Bootstrap, jQuery) Relational databases (e.g., PostgreSQL) “NoSQL” databases (e.g., Cassandra, MongoDB) Automated configuration management (e.g., Chef, Puppet, Ansible, Salt) Continuous integration/deployment, and continuous monitoring solutions Use version control systems (e.g., Git and GitHub) Ensure strategic alignment of technical design and architecture to meet business growth and direction, and stay on top of emerging technologies Decompose business and system architecture to support clean-interface multi-team development. Develop product roadmaps, backlogs, and measurable success criteria, and write user stories (i.e., can establish a path to delivery for breaking down stories) and clearly communicate and work with stakeholders at every level. Skills Required The Technical Architect will possess knowledge and experience in analyses and development of conceptual designs and detail designs; developing JBOSS Messaging and connectivity with Spring-JMS connectivity; designing DB schema as per the requirements and in sync with the old system; implementing the daily and weekly jobs that interact with external interfaces; coordinating with business stakeholders to understand their requirements; communicate with cross-divisional personnel at both team and executive levels to understand performance measurement methodologies; and direct team members in compiling business requirements and executing project milestones. Additional Skills Required Strong expertise in Microsoft Dynamics 365 CRM solution architecture. Strong knowledge of Microsoft Power Platform (Dataverse, Power Apps, Power Automate). Strong understanding of .NET, Visual Studio, and extensibility frameworks for D365. Solid experience with Azure integration (Logic Apps, Functions, API Management). Strong knowledge of SQL Server and data modeling for Dynamics 365. Ability to design system architecture, integration, data migration, security, and ALM strategies. Ability to develop technical and functional design documents. Ability to lead and oversee development teams and provide guidance and recommendations. Excellent communication, problem-solving, and organizational skills. Ability to interact effectively with customers, supervisors, and managers. Ability to work independently and as part of a team. Experience Required This classification must have a minimum of eight (8) years of experience in systems development, analysis, programming or testing. Additional Experience Required 8+ years of experience designing and implementing Microsoft Dynamics 365 CRM solutions. 8+ years of experience architecting solutions using Microsoft Power Platform services. 8+ years of experience designing integrations using Azure services (Logic Apps, Functions, API Management). 5+ years of experience with .NET/C# development and Visual Studio for Dynamics 365 extensibility. 5+ years of experience with SQL Server in data modeling, stored procedures, and reporting. 5+ years of experience leading solution design, technical documentation, and architecture governance. 3+ years of experience using Azure DevOps for ALM, CI/CD, and version control. 1+ year experience with GitHub and repository management. Education Required This classification requires the possession of a bachelor’s degree in an IT-related or Engineering field. Additional qualifying experience may be substituted for the required education on a year-for-year basis.

Job Description The Role… At Soho House a Part Time Server is responsible for understanding, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an approachable and elevated experience by following Soho House Service Standards. The Server plays a crucial role in ensuring the success of service and guest satisfaction. Also, collaborates with other team members and completes pre-service and post-service duties, accurately entering orders into POS and being attentive during service to support additional member or guest request. A successful Server maintains a positive and influential attitude, is detail oriented, process driven and flexible while working under pressure to ensure seamless communication is maintained through the Front of House (FOH) and Back of House (BOH) staff. Main Duties • Develop and maintain professional relationships with all coworkers and management as well as complete checklists on all trained processes learned in Club School, • Positively influence members and guests experience by elevating the dining experience with food and drink pairing options and discussing specials to drive sales through consistent and approachable communication and the highest level of service in accordance with Soho House Standards, • Maintain communication and advise Management and Executive Chef on any allergies or potential red flags encountered throughout the night to mitigate any forecasted risk, • Complete all check out reports at the end of each shift and have it double checked and signed by management, • Adhere to health and safety policies as well as all Company policies, procedures, standards and local, state, and federal law as applicable, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Assist runners and bussers when possible with expo and service bar tickets to support all table orders, • Clean and stock server alley and bar area, polish silverware, plates and/or glassware as needed, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$17.87—$17.87 USD

Job Description The role… At Soho House, the Backserver responsible for representing the highest standard of service and respected example for their peers to look to for support. As a Backserver, you are responsible for coordinating daily setup and resetting tables according to the seating plan, in addition to delivering food quickly and professionally to guests in line with proper standards of service. A successful Backserver will portray high levels of organization and have a keen attention to detail, follow through, and the ability to multitask and prioritize needs while maintaining composure, focus and productivity. Main Duties • Responsible for following Steps of Service set by Soho House & Co that includes but is not limited to; Refill water glasses and coffee cups, clear finished dishes, crumb the table, replenish all table supplies, expedite food orders, • Accommodate special requests from guests or alternative solution that better suites business needs or advise management to further assess and provide options, • Thrive in high-volume and elevated service environment. Ensure the delivery of a seamless service by thinking quickly on your feed, managing / anticipating guest and member needs and ensure servers, Executive Chef and General Manager are supported., • Adhere to health and safety policy (allergy procedures) is followed as well as all Company processes, procedures, and standards and local, state, and federal law as applicable, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Work as one team with one goal; to serve members and guests their food and/or drink items in a timely manner and support the team by running items from expo and service bar that are outside of your section to, • Clean and stock server alley and bar area, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 1-2+ years of Food & Beverage experience, • Strong communication and people skills while also cognizant of the bottom line and supporting the team to ensure we optimize the opportunity to generate various revenue streams, • Ability to multitask and work in a fast-paced and demanding environment that doesn't sacrifice quality with quantity, • Flexible schedule and ability to work nights, weekends and holiday's when needed, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$17.87—$17.87 USD

A warm and creative principal in the Beverly Hills area is seeking a dedicated, experienced Live-In & Travel Executive Housekeeper to join their household team. The ideal candidate brings deep expertise in luxury housekeeping, a genuine passion for organization and detail, experience with service and managing vendors, and the temperament to work seamlessly within a close-knit team. This principal values their staff and fosters a warm, boundaried and respectful environment. Travel will be required to NY & The Hamptons about 30-40% of the time. This is a wonderful opportunity for someone who takes pride in maintaining pristine environments, thrives in a high-service setting and is looking for a long term professional home. Relocation will be considered for a top candidate RESPONSIBILITIES Housekeeping Services • Perform daily cleaning, tidying, and organizing a primary house and guest house, • Execute deep cleaning on a bi-weekly or monthly schedule to maintain high standards, • Care for high-end finishes, surfaces, and specialty materials with appropriate products and techniques, • Keep all areas guest-ready at all times, • Manage laundry, including washing, ironing, steaming, and careful handling of fine garments and fabrics (knowledge of cashmere care and spot treatment is a plus), • Organize closets, pantries, and storage spaces to maintain order and functionality, • Monitor and maintain inventory of household cleaning supplies and essentials; restock as needed, • Sort through pantry items regularly to ensure freshness and safety; dispose of expired goods, • Attend to cleaning around fine art with the utmost care and precision, avoiding touching or caring for any fine art within the residence as the principal will have a specialist for that task, • Coordinate and collaborate effectively with all team members, including part-time housekeeper, to ensure seamless daily operations Household & Hospitality Support • Provide occasional service for dinners and small events as needed, • Attend to guests ensuring that they receive high quality service when at residences, • Prepare light breakfast (smoothie, coffee), • Support the chef to maintain a pristine kitchen environment, • Run occasional errands (drop of drycleaning, package returns), • Communicate potential repair or maintenance issues to the House Manager, • Oversee vendors to ensure that work is completed properly and to standard Travel & Travel Assistance • Advance to properties if required to prepare for principal / guest arrival, • Assist with packing and unpacking for principal travel, • Travel to other residences as needed QUALIFICATIONS • Minimum 10 years of housekeeping experience in high-end private homes or luxury hospitality environments, ideally UHNW, • Deep knowledge of best practices in wardrobe care, fabric care, and fine materials, • Excellent working knowledge of cleaning tools, appliances, and products, including eco-friendly and non-toxic options, • Expertise in cleaning best practices around fine art, • Trustworthy, discreet, and committed to maintaining strict confidentiality, • Strong communication, organization, and time-management skills, • Flexible and adaptable, comfortable with shifting priorities, • Service-oriented with a warm, calm, poised, and collaborative nature, • Resourceful and able to problem-solve independently, • Experience with meal service and guest support, • Experience with vendor management, • Able to lift at least 25 lbs, • Ability to travel 30-40% of the time, • Must be cat friendly Location: Beverly Hills, CA - LIVE IN Compensation: $55-65/hr (+OT) DOE + PTO + Benefits package (M/D/V) , retirement saving after a year Schedule: Full-time, 5 days per week, 8am-4pm with flexibility to work extended hours and occasional weekends if needed Pocketbook Agency is acting solely as a recruiting and placement firm for this position and is not the employer of record for this role unless otherwise explicitly stated. All hiring decisions, compensation, benefits, and employment terms are determined by the client employer. By applying, you acknowledge that submission of an application does not guarantee placement or employment. Pocketbook Agency is an equal opportunity recruiting firm and does not discriminate in its recruiting, screening, or placement practices based on race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.

Position Purpose Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Areas of responsibility comprise of overseeing all food preparation areas (banquets, in-room dining, restaurants, and bar/lounge) and all support areas (dish room and purchasing) as applicable. Duties and Responsibilities • Assisting the Executive Chef to provide direction for all day-to-day operations, including banquet functions and execution of timely food production for all catering/banquet functions, • Supervises and coordinates activities of cooks and workers engaged in food preparation, • Manage line cooks, • Ensures methods and standards of food production is maintained and consistent, • Ensures that cooks are preparing proper amounts of all items needed by setting written par levels for all areas, • Monitors the quality of raw and cooked food products to ensure that standards are met, • Demonstrates new cooking techniques and equipment to staff, • Mentoring of staff, • Develops and implements guidelines and control procedures for purchasing and receiving areas, • Manages department controllable expenses including food costs, supplies, uniforms and equipment, • Participates in the budgeting process for areas of responsibility, • Provides direction for menu development, • Assists in how food should be presented, and create decorative food displays, • Recognizes superior quality products, presentations and flavor, • Inspects all freezers and refrigerators for cleanliness, organization, and correct temperatures, • Inspects all food products for proper rotation and usage of food, • Responsible for production and presentation of all restaurant and in-room dining menus, • Possess extensive knowledge of food quality, • Responsible for the supervision of all employees in the kitchen, • Ensure all kitchen employees abide by Company policies and standards, • Ensures all employees practice proper hygiene, • Ensures employees take their meal and rest period breaks as scheduled, • Supervise and train line cooks; taking appropriate corrective actions when required, • Responsible for conducting daily pre-shift briefing and/or training, • Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps, • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance, • Fosters teamwork and possesses effective working knowledge of conflict resolution, • Sets and example to ensure compliance with food handling and sanitation guidelines Knowledge, Skills and Attributes • Must consistently display a professional and sophisticated presence, • Must be able to prioritize and delegate work with effective and consistent follow-through, • Must be highly organized with attention to detail, speed, and accuracy, • Must be self-motivated with high energy level, • Must be a team player working with all levels of management and staff, and possess the ability to lead and motive staff, • Must be able and willing to work 10-12 hours and flexible schedules, including evenings, weekends, and holidays, • Must be able to multi-task in a fast-paced work environment, • Must possess excellent interpersonal skills, • Must have basic knowledge of arithmetic, • Must have the ability to input data and access information on the computer, • Must have working knowledge of Microsoft Office, • Must possess clear thinking ability and sound judgement, • Must possess ability to remain calm and resolve problems under pressure, • Must be able to read, write, and understand the English language; bilingual Spanish preferred, • Must practice excellent personal hygiene and consistently display a professional presence, • Must be able to exercise confidentiality and discretion, • Must have working knowledge of Microsoft Office & TEAMS

Are you a masterpiece? We're looking for an Executive Chef for a landmark, luxury property in Los Angeles. Lead the award-winning fine dining restaurant, upscale events and a casual cafe. Lead a team of four Chefs, 3 Supervisors and a team of 40 at a property with a strong commitment to seasonal, local, sustainable cuisine. Great group, good benefits, growth opportunities.

The Campus Executive Chef (CEC) will uphold the integrity of a multi-unit culinary program as directed by ISS/GEI. The CEC will partner with the account leadership in ensuring all ISS/GEI culinary best practices, guidelines, policies, SOPs, NetMenu application requirements, and approved minimum offering standards are being followed in order to uphold our high-quality expectation. Key Accountabilities The Campus Executive Chef will provide culinary support to a multi-unit account including, but not limited to: • Partners with the leadership to ensure:, • Hiring best practices are followed for culinary positions, • ISS/GEI/client guidelines, policies, SOPs, and CPEs for food production and quality standards are being met in each unit., • Required NetMenu applications are maintained and accurately functioning, • Monitor and support culinary budgetary requirements and provide accurate data to support cost analysis, • Menu programming is created following program standards, entered into NetMenu application and meeting unit’s specific requirements, • ISS/GEI/client procurement purchasing guidelines, policies, and SOPs are followed, • Procurement Integrity Index (PII) scores are compliant with our Key Performance Indicators (KPI) requirements, • New unit start up process where applicable, • Attend and facilitate culinary leadership team meetings to provide guidance and alignment in all ISS/GEI/client culinary initiatives, • Cascade and monitor all aspects of culinary training directed by ISS/GEI/client guidelines, policies, SOPs, and program standards, • May be asked to perform other duties and responsibilities as assigned. Food And Workplace Safety • Partners with Unit leadership to ensure:, • Kitchen organization and cleanliness provides a safe environment for all employees and guest, • Workplace Safety guidelines, policies, and SOPs are followed daily, • Food Safety guidelines, policies, and SOPs are followed daily, • Allergen Control Plan (ACP) guidelines, policies, and SOPs are followed daily, • Product labels are accurate and contains all allergenic ingredients, • HACCP guidelines, policies, and SOPs are followed daily, • NSF guidelines, policies, and SOPs are followed daily Core Competencies • Communication and Influence - Use verbal and written communication skills to convey information that may be somewhat complex, and/or to others who may have limited knowledge of the subject in question. This role may require basic negotiation and influence skills, cooperation, tact, and diplomacy., • Diversity Awareness - The ability and willingness to respect and value the differences and perceptions of different groups/individuals. This includes respecting, understanding, valuing and seeking out individual differences to achieve the vision and mission of the company., • Customer Focus - The ability to provide excellent service to external and internal customers. This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers that are difficult or upset; reviewing complaints from internal/external customers and taking action to remedy the complaint; and treating the customer as if he/she is valuable., • Drive and Dependability - The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition., • Stress Tolerance/Flexibility - The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations., • Interpersonal Relationships - The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion with dealing with the needs and problems of others., • Communication - The ability to speak clearly and politely to Management, Associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver., • Integrity - The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations. Physical Demands & Work Environment • Work up to 8 hours a day on your feet, excluding breaks., • Must be able to lift a minimum of 25lbs., • Come to work properly dressed according to the dress code., • Employee must be able to work under pressure and time deadlines during peak periods. HSEQ Compliance All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. To Executive Search Firms and Staffing Agencies: ISS Facility Services / Guckenheimer does not accept unsolicited resumes from agencies. All unsolicited resumes will be considered ISS Facility Services / Guckenheimer property, and ISS Facility Services / Guckenheimer will not be obligated to pay a referral fee. This includes resumes submitted directly to Hiring Managers without contacting the ISS Facility Services / Guckenheimer Human Resources Talent Acquisition Department. As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

Executive Sous Chef | Beverly Hills, CA Seeking a hands-on Executive Sous Chef for one of Beverly Hills' most high-profile and sought-after restaurants. Partner with a renowned chef while leading daily kitchen operations, managing the line, and driving excellence in a fast-paced, high-volume environment. Ideal candidates will have strong fine dining steakhouse and/or Michelin-star experience, exceptional leadership skills, and a passion for culinary excellence. Must thrive in a high-touch luxury environment, maintain impeccable standards, and have a proven track record developing teams and executing at the highest level. An outstanding opportunity to join a celebrated restaurant with a loyal following and exceptional reputation. 📩 Please send resumes to Julie@HutchinsonConsulting.com Candidates MUST have authorization to work in the US

An expanding, design-forward boutique hotel group is looking for a Culinary Director to help lead culinary strategy and operations across a portfolio of luxury properties, including several Michelin Key-recognized hotels. Based in Los Angeles, this field-driven role will partner with senior F&B leadership, Executive Chefs, and property teams on menu development, R&D, cost controls, systems, succession planning, and overall culinary execution. Ideal for an operationally strong multi-unit culinary leader who thrives in a hands-on support role, moving between properties, mentoring chefs, and elevating standards across a dynamic hotel portfolio. Significant travel, sometimes on short notice, is required. Culinary Director Responsibilities: • Act as the culinary liaison between Executive Chefs, FOH, property leadership, and corporate teams, • Support culinary operations across a luxury boutique hotel portfolio, • Partner with senior F&B leadership on cost controls, systems, menu development, R&D, and corporate initiatives, • Provide on-site support for properties in transition, including chef onboarding, leadership gaps, and operational stabilization, • Mentor Executive Chefs and culinary teams, including succession planning and performance support, • Travel frequently between properties, sometimes on short notice or across multiple cities in one week, • Spend multiple days or extended periods on-site as needed to support and stabilize operations Preferred Requirements: • 2+ years’ experience in a multiunit capacity as either a Culinary Director, Corporate Chef, or Regional Chef (or similar position), • Hotel culinary leadership experience required, • Forbes, Michelin Key, luxury boutique, or similarly elevated hospitality experience a strong plus, • Strong culinary foundation, ideally with both restaurant and hotel experience, • Ability to navigate hotel F&B dynamics across culinary, FOH, property, and corporate teams, • Strong operational skills, including cost controls, systems, menu development, and team leadership, • Hands-on, field-based leader comfortable stepping into evolving or high-need properties, • Tech-forward mindset and comfort with systems, data, and evolving tools, including AI Compensation / Benefits: • Base salary in the $180k-$200k range, • Bonus Program, • Medical coverage, plus dental and vision, • PTO Plan

Junior Sous Chef (Temporary, with the opportunity for permanent placement) About Us: CUT by Wolfgang Puck, located within the renowned Four Seasons Hotel at Beverly Wilshire in the heart of Beverly Hills, is a flagship expression of modern fine dining. Set at the iconic intersection of Wilshire Boulevard and Rodeo Drive, CUT is celebrated for its sophisticated design, exceptional service, and a globally inspired menu that redefines the classic steakhouse experience through innovation, precision, and the highest quality ingredients. As part of the Wolfgang Puck Fine Dining Group, CUT represents a commitment to culinary excellence, elevated guest experiences, and a culture built on professionalism, creativity, and continuous improvement. This is an exceptional opportunity to step into a leadership role at one of the most iconic and highly regarded restaurants in the country. As a Junior Sous Chef, you will be part of a high-performing culinary team where excellence is the standard, development is intentional, and every detail contributes to delivering a world-class dining experience. We are seeking a motivated and skilled Junior Sous Chef to join our culinary leadership team. This is an exciting opportunity to be part of a high-performing kitchen where standards are uncompromising, and every detail matters. Position Summary The Junior Sous Chef supports the Executive Chef and Sous Chef team in overseeing daily kitchen operations. This role is responsible for ensuring consistency, quality, and efficiency across all stations, while actively contributing to a collaborative and disciplined kitchen environment. The ideal candidate brings strong culinary fundamentals, leadership potential, and the ability to perform at a high level in a fast-paced fine dining setting. Key Responsibilities • Support kitchen leadership in the execution of daily service and operations, • Supervise and guide line cooks to ensure adherence to recipes, standards, and timing, • Maintain exceptional quality, consistency, and presentation across all dishes, • Assist in menu development with a focus on seasonal, high-quality ingredients, • Uphold strict cleanliness, organization, and food safety standards, • Train, mentor, and develop junior team members, • Monitor inventory levels and assist with ordering and cost controls, • Maintain and oversee proper use and care of kitchen equipment, • Work all stations as needed to support service demands, • Oversee closing procedures, ensuring the kitchen is clean, organized, and secure Qualifications • 3–5 years of progressive culinary experience in a high-volume or fine dining environment, • Prior leadership or supervisory experience preferred, • Strong understanding of kitchen operations, food safety, and quality control, • Ability to lead by example with professionalism and attention to detail, • Strong communication skills and a team-oriented mindset, • Flexibility to work evenings, weekends, and holidays as needed What We Offer • Opportunity to be part of a globally recognized culinary brand, • A culture focused on growth, development, and operational excellence, • Exposure to high-level culinary standards and leadership mentorship, • Competitive compensation, • Superior benefits for qualifying team members Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all employees.

This role acts as the Executive Chef’s right hand and is fully capable of leading service, protecting the integrity of proprietary recipes, and upholding the refined standards that define Crustacean Beverly Hills. House of AN and home to Chef Helene An’s modern Vietnamese and fusion cuis

Reports To: Sous Chef/Executive Chef . Follow guidance and direction from the Sous Chef and Executive Chef and be open to feedback.

Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. We are looking for a skilled, motivated & detail-oriented sous chef that has experience operating in a high-volume upscale kitchen. Assist in menu develo

Job DescriptionDescription: The Sunset Marquis is a four-diamond hotel located in West Hollywood and includes Cavatina restaurant, Bar 1200, and SPA. We offer competitive benefits which include medical, dental, vision, 401(k), life insurance, complimentary onsite parking or monthly metro pass, employee meals, PTO (vacation, sick, holiday), on-the-job training, growth opportunities, discount room rates to staff, tuition reimbursement, wellness program, and more. Are you ready to join the Sunset Marquis family? Click below to apply! Job Summary The Private Events Manager is responsible for finding and booking venues, liaising with clients and suppliers, handling logistics, managing budgets and invoicing, organizing accreditation, managing risk, and presenting post-event feedback. Essential Duties and Responsibilities Include: • Responsible for selling all private functions, including meetings with clients to determine needs, meeting those needs, and exceeding their expectations through detailed communication., • Brainstorm event plans and concepts and conduct short and long-term planning for events., • Handle logistics of client events and hotel functions, including obtaining the proper permits., • Communicate with F&B and Rooms management to ensure proper labor forecasting to staff accordingly for events., • Be present at all functions to ensure all catering services offered are up to prescribed standards., • Meet with the Chef and Director of F&B prior to function time to verify arrangements and to observe the quality of the food presentation and ensuring standards are met., • Work with the Executive Chef and Director of Food & Beverage to establish profitable, flexible, and competitive private event menus., • Work cohesively with IRD & Events Manager and Events Captain to establish guidelines so employees understand expectations and parameters; attend pre-event meetings., • Follow up with clients after each event to receive feedback and communicate post-event information to departments. Competencies Include: • Displays a high level of professional integrity and ethical conduct., • Maintain calmness and composure under high levels of pressure., • Adapt to frequent change, fast paced environment, delays, or unexpected events., • Identifies and resolves problems in a timely manner., • Demonstrates strong organizational and communication skills., • Ability to multitask and uses time efficiently and effectively., • Displays outstanding attendance. Supervisory Responsibilities: This position supervises the Events operations and staff in the absence of the IRD & Events Manager; carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing work; addressing complaints and resolving issues. Requirements: Essential Skills, Experience, and Education include: • Associate’s degree (A.A.); or 2 - 3 years related experience; or equivalent combination of education and experience., • Luxury hotel and/or luxury residence experience required., • Server and/or Bartending experience is a plus., • Microsoft Office- Word, Excel, Outlook- required., • Canary- preferred., • Delphi- preferred., • Proficient in English- verbal and written., • Must have flexible work availability- all shifts, weekdays, weekends, and holidays. Physical Requirements include: • Must be able to occasionally lift and/or move up to 25 pounds.

Job Description About Compass Healthcare Compass Healthcare is a leading provider of support services to the healthcare industry, unifying the specialized expertise of Crothall Healthcare, Intelas, Morrison Healthcare, Touchpoint Support Services, and Unidine Healthcare. With its collective 100 years of experience, Compass Healthcare is at home in healthcare, partnering with healthcare organizations nationwide to deliver safer, more seamless care through innovative, integrated, and transformational support services. 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 Compass Healthcare today! Compass Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Compass Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyCompass-Healthcare.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Compass Healthcare maintains a drug-free workplace. Req ID: 1531982 Compass Healthcare MELANIE ATKINS [[req_classification]]

Job DescriptionDescription: Position Title: Sous Chef Department: Culinary Services Exempt Status: Hourly / Non-Exempt Rate: $20 - $25 Supervisor: Executive Chef GENERAL SUMMARY: The Sous Chef works closely with the Director of Culinary Creations and Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. · Represent the community in a warm and inviting manner, which creates a positive marketing environment. · Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. · Must be able to adapt to a constant changing environment. · Meets with Executive Chef or Director of Culinary Creations as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of Culinary Services team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. · Other duties will be assigned as needed. Requirements QUALIFICATIONS: · Ability to speak, read and comprehend the English language. · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Knowledge preparation and line production communication to other line/prep/dish person/management staff · Willingness to be available for any/all emergencies regarding the community. · Familiarity with Microsoft Office Suite products · High school diploma · Culinary degree preferred. · Minimum of three years restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands and walks frequently · Handles food frequently · Recognition/vision and mental processing · Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. · Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. · Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. · Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. · Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity. The Variel of Woodland Hills is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, religion, national origin, age (40 and over), disability, military status, genetic information, or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state, and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. We review all applications and strive to hire the candidates who are the most qualified to perform the essential functions of the position with or without reasonable accommodations.

Job Description Salary: A reasonable estimate of total compensation for this role ranges between $52,000.00 - $150,000.00/year and a combination of base salary plus earned commissions and bonus. The range takes into account factors that are considered in making compensation decisions including, but not limited to, skill sets, experience and training, performance, and other business and organization needs. This disclosed range has not been adjusted for applicable geographic differentials associated with the location at which the position may be filled. Please note, that it is not typical for an individual to be hired at or near the top of the range for their role, and compensation decisions are dependent on the facts and circumstances of each decision. Job description: We are Southern California’s leader in uniform and linen services – family owned and operated since 1932. Our proud heritage of quality service started 90 years ago, and the operation has remained in the family ever since for 4 generations. Republic Master Chefs services the restaurant, hospitality and tourism industries in Southern California, from San Diego to Palm Springs to Santa Barbara and everywhere in-between. We provide restaurant table linens, chef coats, cook shirts and pants, server uniforms, aprons and kitchen towels, butcher coats, sheets, bath towels, mats, mops, restroom services, and many other supplies. Our values of teamwork, quality, and service have been at the heart of what we do and have strengthened our brands and business relationships. This position is responsible for effectively carrying out the new business sales effort of Republic Master Chefs, a textile rental service organization focused on the hospitality field. This position will be focused on the North Orange County region, which centers around Anaheim, Santa Ana, Tustin, Orange, Montebello, Norwalk, La Habra, Brea, Garden Grove, Fountain Valley, Fullerton, and Cerritos. The primary responsibility is the development of new customers. The Account Executive will be selling uniform and linen service to the retail hospitality industry, including Restaurants, Hotels, Country Clubs, Night Clubs, etc. This job incorporates cold calling, prospecting and managing a territory as it relates to writing new business. If you are career minded, stable, and growth-oriented and have aspirations to work for a company that is the leader in quality and service in its industry, then this position is for you. Required: Outside B2B Sales Experience Job Type: Full-time Our sales team is responsible for the following: • Develop qualified prospects through cold calling, telemarketing, networking, and other opportunities, • Schedule appointments and make presentations, • Consult with prospects to assess needs and develop a proposal for the prospect and the Company, • Converts a prospect to a customer. This is typically achieved through the completion and execution of a service agreement and other forms necessary to begin service Requirements • Experience prospecting and cold calling, • Proven sales success in outside sales, • Strong presentation skills, • A Professional manner and appearance, • Exceptional organization and customer service abilities, • Computer literate College degree preferred but not required for sales representatives, • Note: Education can be supplemented by comparable years of relative sales experience Benefits: • 401(k), • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Mileage reimbursement Schedule: • 8-hour shift, • Monday to Friday Supplemental pay types: • Bonus pay, • Commission pay Education: • Bachelor's (Preferred) Work Location: In person, out in the field. American Textile Maintenance Co. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. #ZR

Job Description This position is for The Original Pantry worksite Hope Mission Statement The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Position Purpose and Summary The General Manager will be responsible for overseeing all aspects of The Original Pantry Café during its reopening and transformation into a modernized, mission-driven restaurant, its operations, ensuring financial sustainability, operational excellence, exceptional guest experience,workforce leadership in a union environment and alignment with Hope the Mission’s values. The General Manager will work closely with the Senior Director of Food Services and the Executive Chef to implement operational changes, guide staff through transition, and ensure the restaurant maintains both historic character and contemporary relevance. Responsibilities Change Management & Reopening Leadership Serve as on-site leader during renovation and reopening phases. Implement new systems, workflows, and service procedures. Help guide long-term staff and new hires through operational and cultural change. Act as a steward of The Original Pantry’s legacy while leading its evolution. Operations & Guest Experience Oversee day-to-day restaurant operations, including front-of-house and back-of-house functions. Ensure exceptional guest service while managing high-volume traffic. Oversee opening and closing procedures, scheduling, and shift leadership. Implement updated service models aligned with the modernized menu and brand. Ensure consistent delivery of high-quality food, service and hospitality. Develop and implement operational policies, procedures and standards. Maintain compliance with all health, safety, labor and food handling regulations. Ensure cleanliness, maintenance, and overall presentation of the facility. Financial & Business Management Develop and manage labor, controllable costs, and operating budgets. Monitor revenue, labor costs, food costs, and expenses to ensure profitability and sustainability. Support revenue growth through service strategy, events, and community partnerships. Analyze financial reports and implement strategies to improve performance. Collaborate with the Senior Director of Food Services on financial performance goals. Oversee inventory management, purchasing and vendor relationships. Union & Workforce Leadership Lead a unionized workforce in compliance with collective bargaining agreements. Work collaboratively with union representatives as needed. Foster a professional, respectful, and inclusive work environment. Support workforce development programs involving trainees and transitional employees. Recruit, hire, train and supervise restaurant staff. Create a positive, accountable, and team-oriented work environment. Provide coaching, performance feedback, and corrective action as needed. Ensure Staffing levels align with operational needs and financial goals. Foster a workplace culture that reflects Hope the Mission’s values. Guest Experience and Community Engagement Ensure exceptional guest experience standards are upheld at all times. Address guest concerns promptly and professionally. Develop strategies to build community relationships and increase customer engagement. Partner with Hope the Mission leadership to align restaurant initiatives with broader organizational goals. Collaboration & Reporting Report directly to the Senior Director of Food Services. Partner with the Executive Chef on service execution and staffing alignment. Work with marketing, PR, and community partners on launch and ongoing programming. Collaborate with executive leadership on strategic planning and growth opportunities. Identify opportunities for innovation, community partnership and mission impact. Ensure the Pantry reflects and enhances Hope the Mission’s brand and reputation. Support and workforce development or social enterprise initiatives tied to the restaurant. Qualifications Minimum 5–7 years of restaurant general management experience. Experience managing high-volume, multi-shift operations. Prior experience in a unionized environment strongly preferred. Proven ability to lead teams through change and relaunches. Strong financial acumen (labor control, cost management, reporting). Passion for hospitality, history, and community-based operations. Mandatory Requirements: Background Screening – Employment is contingent upon the successful completion of a criminal background check. Drug and Alcohol Testing – Candidates must pass pre-employment and, if applicable, ongoing drug and alcohol screenings in accordance with company policy. Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record. Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the United States. Compliance with Company Policies – All employees must comply with company policies, including safety, confidentiality, and conduct standards. Schedule / Shift Exempt

Job DescriptionOlivetta celebrates the recipes and styles of preparation which span the coasts of the Mediterranean Basin (Italy, France, Spain, and Greece). Drawing inspiration from these regions, Executive Chef Michael Fiorelli has reimagined coastal classics to create contemporary dishes that encompass the spirit of being on holiday in Europe while taking full advantage of seasonal ingredients found at home in Southern California. We are seeking hospitality industry professionals with experience working in upscale, fine dining establishments and /or high-end cocktail bars. The Barback will assist with cleaning the bar, ensuring the bar is well stocked, preparing garnishes etc. This person should be knowledgeable about the menu and focused on providing quality service in a fast-paced environment. Job Overview • Assist with opening and closing duties, • Greet guests in a warm and friendly manner, • Ensure Bartenders are properly stocked with clean glassware and supplies, • Collect used glasses and plates, • Keep the bar clean by wiping, cleaning, and mopping, • Attend to any guest requests and relay to servers, bartenders and managers when needed, • Ensure items are stocked properly Requirements • 2 years’ experience as a Barback in a restaurant, bar or lounge, • Excellent multi-tasking and organizational skills, • Willing to learn and take direction well, • Work flexible schedules and willing and able to work shift duties that may include evenings, nights, weekends and holidays, • Collaborate with Colleagues cross-departmentally, • Perform job functions with attention to detail, speed and accuracy, • Work cohesively with Colleagues as part of a team All applicants considered, fine dining professionals preferred. Olivetta provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. www.olivetta.la @olivetta

Job DescriptionCompany Description Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team. Job Description JOB OVERVIEW: As Pastry Sous Chef, you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of Chefs who are passionate about developing innovative cuisine, focused, and thoughtful individuals who will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. As Pastry Sous Chef, your leadership, creativity and culinary skills will inspire the culinary team to create spectacular dishes and desserts that bring every meal to a memorable and delectable end. Summary of Responsibilities: Responsibilities and essential job functions include but are not limited to the following: • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times., • Resolve guest complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Review the daily activities; check the following:, • Housecount, • forecasted covers for each outlet, • catering activity, • purchases, • meetings, • appointments, • VIPs/special guests, • Managing all aspects and day-to-day operations of the Pastry Kitchen and personnel., • Establish the day's priorities and assign production and prep task to staff to execute., • Execute all tasks in pastry kitchen., • Attend F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings., • Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days., • Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance., • Communicate additions or changes to the assignments as they arise throughout the shift., • Review the purchase order list., • Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received., • Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for staff., • Inspect grooming and attire of staff; rectify any deficiencies., • Check and ensure that all opening duties are completed to standard., • Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand., • Ensure that recipes, production schedules, plating guides, photographs are current and posted., • Ensure that all staff prepares items following recipes and yield guides, according to department standards., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Be aware of any shortages and make arrangements before the item runs out., • Observe guest reactions and confer with service staff to ensure guest satisfaction., • Create and review the amenity program menu with the culinary team for continuous improvement., • Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained., • Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct staff to rectify any deficiencies., • Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements., • Maintain proper storage procedures as specified by Health Department and Hotel requirements., • Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety., • Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs., • Develop new menu items, test and write recipes., • Assist Catering Department with developing special menus for functions; meet with clients as requested., • Minimize waste and maintain controls to attain forecasted food and labor costs., • Ensure that excess items are utilized efficiently., • Monitor and ensure that all closing duties are completed to standard before staff clocks out., • Foster and promote a cooperative working climate, maximizing productivity and colleague morale., • Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards., • Conduct performance reviews in a timely basis., • Document pertinent information in the logbook and follow up on items notated during other shifts., • Return business telephone calls/e-mails., • Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises., • Be familiar with procedures for attending to injured or ill guests or colleagues., • Answer correspondence., • Research new local suppliers and special markets., • Attend gourmet shows, food and wine meetings., • Perform at special events and off-premises functions., • Schedule and conduct month-end inventories., • Take physical inventory of specified food items for daily inventory, to do ordering., • Prepare menu analysis and recipe costing., • Review sales and food cost daily; resolve any discrepancies with the Controller., • Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff., • Interview and hire new personnel according to Hotel policies and standards., • Prepare weekly work schedules for pastry as needed in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands., • Monitor timesheets, approve bi-weekly payroll, approve time off., • Regular and predictable attendance, • Other duties as assigned.Qualifications QUALIFICATIONS Essential: • High school diploma or equivalent vocational training certificate., • Experience in a similar position at a full-service Hotel or Restaurant., • Culinary college degree or apprenticeship required., • Previous experience in pastry at minimum in supervisory role required., • Ability to understand and to make one’s self understood to all team members required., • Ability to communicate in Spanish an asset., • Ability to input and access information in the property management system/computers/point of sales system., • Experience in guests’ communication., • Ability to create menus and specials across multiple different venues., • Fluency in English, both verbal and non-verbal., • Compute basic arithmetic., • Knowledge of food cost controls., • Previously worked with all products and food ingredients., • Operate, clean and maintain all equipment required in job functions., • Plan and develop menus and recipes., • Expand and condense recipes., • Experience in Birchstreet, Dayforce, Watson/Unifocus & Microsoft Office preferred., • Ability to:, • perform job functions with attention to detail, speed and accuracy., • prioritize and organize., • be a clear thinker, remaining calm and resolving problems using good judgement., • follow directions thoroughly., • understand guest’s service needs., • work cohesively with co-workers as part of a team., • work with minimal supervision., • maintain confidentiality of guest information and pertinent hotel data., • ascertain departmental training needs and provide such training., • direct performance of staff and follow up with corrections when needed., • Maintain a positive and professional attitude during challenging circumstances. Additional Information What is in it for you: • Salary range: USD $75,000 annual salary Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Job DescriptionBenefits: • Employee discounts, • Health insurance, • Paid time off Corporate Chef Multi-Concept Culinary LeaderSouth Bay Hospitality Group At South Bay Hospitality Group, hospitality is more than service it is how we make people feel. Rooted in the spirit of aloha, we create memorable experiences through exceptional food, genuine warmth, vibrant energy, and a deep commitment to our team and community. We are seeking a visionary Corporate Chef to lead and elevate the culinary direction across our growing portfolio of concepts. This role is designed for a highly experienced culinary operator with a passion for innovation, consistency, leadership, and hospitality-driven excellence. Our concepts range from elevated dinner experiences to Asian-inspired cuisine, American classics, brunch programs, tropical coastal fare, and Hawaiian-inspired hospitality concepts. The ideal candidate thrives in multi-unit environments, understands how to scale systems while preserving creativity, and leads with humility, intensity, and heart. What Youll Lead As Corporate Chef, you will oversee culinary operations across multiple restaurant concepts with responsibilities including: • Culinary leadership across all locations and concepts, • Menu development and seasonal innovation, • Recipe creation, costing, and standardization, • Development and implementation of kitchen SOPs and systems, • Food quality, consistency, and execution standards, • P&L accountability including food cost, labor management, and operational efficiency, • Multi-million-dollar culinary operations oversight, • Vendor relationships, purchasing strategies, and inventory controls, • Kitchen culture development, training, mentorship, and leadership growth, • New restaurant openings, culinary rollouts, and concept development, • Collaboration with ownership, operations, marketing, and beverage teamsWhat Were Looking For The ideal candidate brings both creative culinary talent and elite operational discipline. Qualifications • 7+ years in Executive Chef, Corporate Chef, or Multi-Unit Culinary Leadership roles, • Proven experience overseeing multiple restaurant concepts and cuisines, • Strong background in:, • Asian cuisine, • American classics, • Elevated dinner programs, • Hawaiian or island-inspired cuisine preferred, • Deep understanding of:, • P&L management, • Food and labor cost controls, • Inventory systems, • Recipe costing and menu engineering, • SOP and systems development, • Experience leading high-volume, multi-million-dollar restaurant operations, • Strong leadership presence with the ability to mentor and inspire teams, • Exceptional organizational and communication skills, • Passion for hospitality, culture, and guest experienceOur Culture We believe great restaurants are built by great people. We lead with respect, accountability, positivity, and aloha. We are building a hospitality company centered around culture, growth, creativity, and unforgettable guest experiences. This is not just a chef role this is an opportunity to help shape the future of a growing hospitality group. What We Offer • Competitive salary + performance bonus structure, • Growth opportunities within an expanding hospitality group, • Creative freedom and culinary influence across multiple brands, • Supportive ownership and collaborative leadership team, • Dining perks and company benefits, • The opportunity to build something meaningful with a passionate teamIf you are a culinary leader who combines operational excellence with soulful hospitality, wed love to meet you. Apply With: • Resume, • Portfolio or sample menus, • Photos of culinary work (optional), • ReferencesJoin us in creating experiences that guests remember long after the meal ends.

Job DescriptionDescription:BOA Steakhouse is now hiring an EXECUTIVE CHEF to lead our culinary team in Scottsdale! BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Scottsdale. An Executive Chef is a highly skilled professional cook who oversees the kitchen operations, supervises the kitchen staff and ensures that all food production workers perform their duties in accordance with the standards established by the company. This position is responsible for the food that comes out of a kitchen, from conception to execution. The Executive Chef creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: • Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures, • Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards, • Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits, • Manage training for the Chef de Cuisine to ensure the development of their leadership and culinary skills, • Plan and coordinate daily menus and continuously work to fine-tune recipe specifications, • Assist in the ongoing development of the culinary quality of our seafood, menus and recipes while maintaining and developing unit core recipe program, • Oversee purchasing of food and related items including finding sources for new products, • Ensure that all food and beverage products meet company standards and specifications, • Responsible for food and labor costs and other related restaurant expenses, • Maintain a clean and safe work environment through timely repair and upkeep, • Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members, • Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork, • Collaborate closely with the General Manager to achieve financial success and to drive a standard of excellence, • Expected to continue self-education of food trends through networking, books and periodicals, • Create a positive work environment for our employees through friendly, caring and professional communication, • Embody and deliver on exceptional service and hospitalityRequirements: QUALIFICATIONS • 3 to 5 years’ experience as an Executive Chef in a high-volume upscale restaurant., • Possess a strong familiarity with food service regulations and proper food handling procedures, • Must be twenty-one (21) years of age or older, • Completion of a post-secondary culinary arts program, • Strong operational skills and impeccably high standards of service, • Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure, • Must be able to communicate clearly and effectively with employees, dining room staff and guests, • Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports, • Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems, • Must have a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire., • Ability to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently stoop, kneel, or crouch., • Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Job DescriptionExecutive Chef | Full-Time | Lucas Museum of Narrative Art LocationUS-CA-Los Angeles Job Post Information*: External Company Name Oak View Group Oak View GroupOak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. Position SummaryThe Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef will take full ownership and responsibility for the culinary operations at The Lucas Museum of Narrative Art. This extensive role encompasses the restaurant, the food hall, and private events (including offsite commissary kitchen) operation within the museum. The core objective is to achieve both operational and commercial success for these diverse food and beverage spaces and verticals, ensuring that product, service, and the highest quality standards are consistently maintained. This position involves comprehensive oversight of all day-to-day culinary management aspects, with a mandate to guarantee the delivery of the museum's culinary product in terms of quality, consistency, and presentation, all while adhering to the financial constraints of the annual budget.This role also includes: • Staying fully aware and up to date with new culinary trends and proactively diversifying food and beverage offerings., • Championing the sustainability agenda within the museum's culinary operations, aligning with the building's ethos., • Developing extended relationships with internal museum tenants or partners for their food and beverage catering requirements, understanding their individual needs, and actively participating in tastings for new events opportunities., • Presenting to potential private events clients along with the sales team to win high-profile event bids., • Being fully aware of and contributing to the technology utilized within the museum, such as any relevant apps, to ensure it is maintained, kept up-to-date, and current. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $145,000-$170,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until July 31, 2026. About the Venue The Lucas Museum of Narrative Art celebrates the power of visual storytelling. Founded by George Lucas and Mellody Hobson, the museum explores how images move us and shape our collective memory. From Frida Kahlo’s self-portrait to Norman Rockwell’s scenes of everyday life to Charles White’s portraits of dignity. Each invites reflection. Each tells a story. The museum is located in Expo Park in South LA and will open to the public on September 22, 2026. Responsibilities: Culinary and Kitchen Management: • Manage all food ordering and stock rotation, including the preparation of weekly and monthly reporting (inventory, labor, and COGS)., • Construct and maintain an effective operational structure and build strong relationships with logistical partners to ensure timely delivery of products., • Allocate and manage time efficiently to cover all operational, administrative, and trend-related aspects across all museum outlets. This includes managing outlet concepts (like concessions and retail), kitchen budgets, cost of sales, staffing schedules audits against budget, Profit & Loss (P&L) reporting, and participating in Front of House (FOH) and Event meetings (BEO)., • Introduce reasonable logistical operational delivery solutions to efficiently provide food service to multiple floors or areas within the museum site., • Implement and collate Standard Operating Procedures (SOPs) and recipes as required for generic kitchen procedures., • Compile all staffing schedules for kitchen and Kitchen Porter staff, aligning with budget requirements and utilizing approved systems., • Undertake regular daily debriefing sessions with key kitchen staff and attend leadership meetings to drive the business forward and maintain a key action list.Health, Safety, and Food Safety Management:, • Maintain high levels of food hygiene practices and due diligence as designated by legislation, including all HACCP, Health & Safety (H&S), and Food Safety recording and documentation, following any and all local, municipal, and company policies and procedures alongside chosen partners., • Be an integral part of managing H&S in the workplace, actively participating in monthly H&S meetings and audits., • Ensure follow-up communication to internal FOH, Back of House (BOH), and general management regarding action plans., • Provide accurate data records and follow-up of internal data sheets (MSDS) by maintaining an up-to-date compliance diary and compliance center for all kitchens and teams.Menu Design and Development:, • Develop all menu changes in collaboration with on-site management team, regional executives, and Global Culinary Director. This includes arranging tastings and specifications for all menus for final approval by key stakeholders., • Adhere to any and all sustainability principles and initiatives in the selection and use of products for menus., • Complete and review allocated costs of menu changes and daily specials to ensure smooth implementation of any menu changes following approved processes., • Format all menus, recipes, and files, including methods and yields, and implement systems that are followed and documented using the company's recipe management tools., • Maintain and update the recipe database, proactively adjusting pricing and products based on market fluctuations of costs., • Conduct frequent menu engineering reports to analyze sales patterns of dishes and make appropriate decisions based on the information presented., • Conduct frequent quality checks of the restaurant, café, and concession offerings to ensure they are in line with the museum's own standards and remain competitive., • Collaborate closely with the corporate culinary leadership on new dishes, ensuring they align with the museum's concept and overall culinary vision for the business.Financial Management and Profitability:, • Maintain budgets set for food purchasing, labor costs, and general costs associated with culinary operations., • Ensure all ingredient prices are regularly checked using the company's recipe management tool, verifying prices are competitive and aligned with market value., • Ensure all menu items are appropriately and correctly costed., • Ensure that there is no over ordering and food wastage is kept to a minimum., • Use existing nominated suppliers only, leverage any contracted pricing, and liaising closely with the procurement department on any challenges or required changes to set product baskets., • Sign off weekly produced budgets and timesheets and prepare accurate data for monthly payroll for the culinary department., • Check, monitor, and approve invoices, working closely with the venue's Area Finance Manager., • Assist with track, and oversee weekly flash reports pertaining to Food Cost of Sales (COS)., • Maintain adequate and appropriate tracking of culinary department labor budgets to ensure alignment with approved numbers., • Support across the venue with events, offering culinary staff assistance as needed to help keep costs aligned.Staff Training and Development:, • Supervise, motivate, and manage all kitchen and BOH staff to ensure they are working under the museum's culinary brand and guidelines, as well as the overall building ethos., • Identify, define, and retain key talent within the kitchen department by ensuring adequate succession planning and career progression in collaboration with Human Resources and the senior management team., • Ensure provision of Health & Safety and Food Safety training (local and ServSafe), as well as general development, coaching, or counseling for any staff member in accordance with internal policies and SOPs., • Supervise the correct induction process for all new culinary employees on site. Key Performance Indicators (KPIs): • Financial/Cost of Sales (COS): Demonstrate a full understanding of kitchen budgets and the allocation of food and labor percentages, working to be in line with approved numbers and margins., • Guest Satisfaction/Quality of Food: Achieve set targets for guest feedback and satisfaction from the different operational channels., • Health & Safety & Sustainability: Achieve set targets pertaining to staff training, Food Safety audits, and local Health Department inspections. Achieve site-level goals for the implementation of sustainability initiatives., • Staff Engagement/Development/People Management Skills: Achieve set targets in conducting regular team meetings, reviews, survey participation, and maintaining staff retention at desired levels., • Purchasing: Ensure alignment to internal procurement guidelines. Qualifications: Essential: • Proven track record of achieving and exceeding set operational targets and work experience within a similar food service management or fast-paced retail environment., • 5-7 or more years of senior kitchen leadership in multi-faceted venues., • Advanced administrative and computer skills., • Strong budget and report writing abilities.., • Fluency in written and spoken English; Spanish a plus., • Ability to write menus that are both creative and profitable., • ServSafe Certified – Manager Level., • Strong people management and communication skills, with the ability to effectively lead a team of more than 40 people., • Obsessive about planning, time management, and organizational skills., • Flexibility in work shifts and hours (weekends and holidays)., • Proactive, team-oriented working approach., • Ability to meet deadlines under pressure., • Punctuality and reliability., • Ability to work independently., • Ability to collaborate with others., • Strong interest in food development and trends., • The ability to positively influence others' actions, decisions, opinions, or thinking.Desirable:, • Culinary Arts Diploma (e.g., Associate's or Bachelor's degrees in Culinary Arts)., • Hospitality management degree or bachelor's in applied science in hospitality, catering, or event management. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Join a dynamic and innovative hospitality group as an Executive Sous Chef overseeing multiple distinct culinary concepts. This opportunity offers the chance to drive operational excellence, mentor diverse teams, and make a lasting impact across a portfolio of celebrated restaurants and prep facilities. Executive Sous Chef Benefits & Compensation • $92,000 annual salary, • Opportunity to lead at a senior level within a highly respected, growing restaurant organization, • Collaborative culture focused on professional growth, inclusivity, and team development, • Health benefits and bonus potential Executive Sous Chef Requirements & Qualifications • Minimum 5 years of senior culinary leadership experience in high-volume or multi-unit restaurant settings, • Strong experience in prep kitchen or commissary operations is highly preferred, • Demonstrated success managing and mentoring back-of-house teams, including sous chefs, prep cooks, and support staff, • Deep understanding of prep systems, production management, inventory control, labor management, and multi-unit operations, • Exceptional organizational discipline and keen attention to detail, • Proven financial acumen related to food cost, inventory, purchasing, and waste control, • Strong written and verbal communication skills to coordinate across teams and partners, • Comfortable navigating shifting priorities and operational challenges with composure and professionalism Executive Sous Chef Preferred Background & Skills • Spanish proficiency is preferred, • Experience with operational systems such as MarginEdge or equivalent inventory/purchasing platforms, • Track record of building collaborative, high-performing kitchen environments Executive Sous Chef Day-to-Day Responsibilities • Oversee daily culinary and prep operations across multiple restaurant venues and a central commissary, ensuring high standards in quality, organization, and safety, • Lead prep production to guarantee all locations are supplied with top-quality, properly executed ingredients and products, • Implement and monitor operational systems for prep, inventory, labeling, storage, and sanitation, • Develop, train, and support a diverse back-of-house team, fostering open communication and professional development, • Partner with leadership on menu testing, rollout coordination, and operational improvements, • Monitor and adjust labor models, inventory processes, and waste reduction efforts to achieve budgetary goals without compromising quality, • Ensure compliance with food safety, sanitation, and equipment maintenance standards This is a hands-on leadership role ideal for someone passionate about culinary excellence, team development, and building processes that enable high performance within a multi-concept hospitality group.

Job Description Come be part of The Reef's Re opening! Company Overview: The Reef opened in 1958 - and we continue to be the premier special event location in Long Beach, CA. Since then, The Reef has undergone multiple multi-million-dollar renovations, offering guests and team members an unforgettable, high-end experience. Fresh seafood, prime cuts, and innovative fare with a subtle Polynesian twist. Guests bask in the beautiful California sun during daytime events and experience the twinkling lights of the Long Beach Harbor by night. The Reef offers a unique culinary experience with unmatchable views of the Long Beach skyline that is sure to impress. That, combined with the positive culture that we engage within daily, makes it an ideal place to level-up your career path. Our mission is to consistently deliver a 5-star experience for our teams, guests, partners and community. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $70,000-$85,000 / year Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: • Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Flexibility to work evenings, weekends, and holidays as needed. Physical Demands: • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job DescriptionDescription: Sous ChefPosition SummaryThe Sous Chef is a key member of the culinary leadership team and is responsible for supporting the Executive Chef in the daily management and execution of all kitchen operations. This role requires a relentless commitment to culinary excellence, operational precision, team development, and guest satisfaction.The Sous Chef serves as a leader, mentor, and role model within the kitchen, ensuring that every dish meets the restaurant's standards for quality, consistency, technique, presentation, and hospitality. The ideal candidate possesses exceptional culinary knowledge, strong organizational skills, and the ability to lead a high-performing team in a fast-paced fine dining environment. Leadership Responsibilities • Lead by example through professionalism, discipline, urgency, and attention to detail., • Foster a culture of excellence, accountability, teamwork, and continuous improvement., • Support the Executive Chef in achieving all culinary, operational, and financial goals., • Supervise and direct all kitchen staff during preparation and service., • Train, mentor, coach, and develop culinary team members at all levels., • Participate in hiring, onboarding, performance evaluations, and disciplinary processes., • Ensure all team members maintain the highest standards of conduct, appearance, and professionalism., • Conduct daily pre-service meetings and communicate menu changes, allergies, VIP guests, and service expectations. Culinary Execution • Oversee all food preparation, production, plating, and service execution., • Ensure all recipes, techniques, and presentation standards are executed consistently., • Maintain complete knowledge of all menu items, ingredients, preparations, and cooking methods., • Verify the quality, freshness, and integrity of all ingredients., • Lead service by expediting and maintaining quality control throughout every service period., • Ensure all dietary restrictions, allergies, and guest modifications are handled accurately and professionally., • Maintain exceptional standards of taste, texture, temperature, and presentation. Kitchen Operations • Oversee daily kitchen operations and ensure all stations are prepared for service., • Create and manage prep lists, production schedules, and station assignments., • Monitor inventory levels and maintain appropriate pars., • Assist with ordering, receiving, and inventory management., • Ensure proper organization and cleanliness of all storage areas, walk-ins, and workstations., • Maintain equipment functionality and report maintenance needs promptly., • Monitor labor deployment and productivity throughout each shift., • Ensure smooth communication between culinary, service, and management teams. Quality Assurance & Standards • Uphold Michelin-level standards of consistency, refinement, and execution., • Conduct ongoing quality checks throughout preparation and service., • Ensure all food leaving the kitchen reflects the restaurant's culinary vision and standards., • Monitor portion control and minimize waste while maintaining quality., • Maintain meticulous attention to cleanliness, organization, and detail., • Continuously seek opportunities for improvement in systems, execution, and guest experience. Financial Responsibilities • Support food cost, labor cost, and inventory management initiatives., • Monitor product usage and assist in reducing waste and inefficiencies., • Maintain accurate ordering and inventory practices., • Assist with menu costing and operational planning when requested., • Ensure proper handling and storage of all products to maximize yield and profitability. Health, Safety & Compliance • Maintain full compliance with all health department regulations and food safety standards., • Ensure proper handling, storage, labeling, and rotation of all food products., • Enforce sanitation procedures and cleanliness standards throughout the kitchen., • Maintain HACCP and food safety protocols., • Promote a culture of workplace safety and ensure compliance with all company policies and procedures. Professional Development • Stay current with culinary trends, techniques, ingredients, and industry developments., • Participate in continuing education, tastings, workshops, and training opportunities., • Support menu research and development initiatives., • Contribute ideas that elevate the culinary program and guest experience.Requirements: Physical Requirements • Ability to stand and walk for extended periods., • Ability to frequently bend, reach, twist, and perform repetitive motions., • Ability to lift and carry up to 50 pounds., • Ability to work in a high-temperature, fast-paced kitchen environment., • Ability to work evenings, weekends, holidays, and extended hours as business demands require. Qualifications • Minimum 3–5 years of progressive culinary leadership experience in fine dining, luxury hospitality, or Michelin-starred environments preferred., • Exceptional culinary technique and strong foundational cooking skills., • Proven leadership, organizational, and communication abilities., • Extensive knowledge of food safety, sanitation, and kitchen operations., • Strong understanding of inventory management, food costing, and labor management., • Proficiency with Microsoft Office and restaurant management systems preferred., • Valid Food Handler Certification required., • Culinary degree or equivalent professional experience preferred.

Job Description A leading hospitality group is seeking an experienced executive chef to oversee culinary operations across multiple celebrated restaurant concepts. This is a rare opportunity to shape guest experiences, mentor talented teams, and drive innovation in a culture built on respect, collaboration, and excellence. Executive Chef Benefits & Compensation • Competitive base salary ($125,000), • Career growth opportunities within a thriving hospitality organization, • Chance to drive culinary innovation, operational improvements, and team development, • Dynamic, inclusive culture that values leadership and collaboration, • Health benefits and bonus potential Executive Chef Requirements & Qualifications • Minimum 5 years of multi-unit executive chef or senior culinary leadership experience in high-volume restaurants, • Demonstrated ability to lead, mentor, and develop diverse culinary teams, • Strong financial management skills, including food cost, labor, and operating budget oversight, • Extensive knowledge of hospitality standards and guest experience best practices, • Excellent communication and interpersonal skills, • Ability to work 10+ hour shifts; able to stand, walk, or sit for extended periods, and lift up to 50 lbs Executive Chef Preferred Background & Skills • Spanish language proficiency a plus, • Experience with grab-and-go, retail, or CPG food operations, • Familiarity with costing platforms such as MarginEdge, • Track record of driving interdepartmental collaboration (FOH/BOH) Executive Chef Day-to-Day Responsibilities • Oversee all culinary operations, maintaining high standards of food quality, safety, and guest experience across multiple venues, • Lead, mentor, and support the development of chefs, kitchen managers, sous chefs, and hourly culinary staff, • Partner closely with front-of-house leadership to ensure seamless guest experiences and operational alignment, • Develop, test, and implement new menus and operational systems, including for emerging retail and grab-and-go concepts, • Manage food cost, inventory, purchasing, and labor controls to achieve financial goals, • Conduct audits and monitor guest feedback to continuously improve culinary and hospitality standards, • Foster a positive, collaborative, and professional workplace culture that supports internal growth and retention If you are a hands-on, visionary culinary leader passionate about hospitality, operational excellence, and building high-performing teams, we invite you to explore this unique leadership opportunity.

Job Description Well-experienced Executive chef needed in Mexican cuisine. The Executive Chef is the culinary leader of a professional kitchen operation — setting culinary direction, managing kitchen teams, controlling food costs, developing menus, and ensuring that every plate leaving the kitchen meets the quality standards that define the restaurant's reputation. The role is as much business management as cooking. Role at a glance Typical education Culinary degree from an accredited program or equivalent kitchen progression Typical experience 5-10 years in Upscale Mexican cuisine Key certifications ServSafe Manager, food safety manager credentials Top employer types full-service restaurants, resorts, restaurant groups Duties and responsibilities • Set culinary vision and menu direction for all food outlets, from daily specials to seasonal menu overhaul, • Manage and develop the kitchen team including sous chefs, line cooks, and pastry staff through hiring, training, and performance evaluation, • Own food cost targets, monitoring purchasing, yield, and waste to maintain cost of goods within approved budget, • Collaborate with F&B Director on pricing strategy, menu engineering, and outlet performance, • Develop and maintain recipe standards, portion specifications, and plating standards for all menu items, • Oversee kitchen sanitation, food safety compliance, and health department inspection readiness, • Manage vendor relationships for proteins, produce, dairy, and specialty ingredients, including price negotiation and quality standards, • Plan and execute special menus for private dining, events, and holiday programs, • Represent the culinary program to guests, media, and community — including media appearances, guest chef events, and culinary partnerships, • Partner with catering and banquet teams on event menus, production planning, and culinary standards alignment across all food service Business skills: Food cost management: P&L fluency at the department level, variance analysis, yield calculations • Purchasing: vendor negotiation, quality specification, order management, receiving standards, • Kitchen labor: scheduling, overtime management, cross-training across station competencies, • Menu engineering: pricing strategy, item mix analysis, recipe costing, • Understands the Mexican culture by food region and knows how to make all salsas and stews. Leadership characteristics: • Teaches technique directly rather than only demanding results, • Holds quality standards consistently rather than excusing output under pressure, • Develops sous chefs toward independence rather than keeping the best work for themselves Company DescriptionZarape cocina and cantina is a 100% scratch kitchen, with all natural, raw and fresh ingredients, no additives & no fillers.....just labor with love!\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t Every menu item is made to order and freshly crafted upon request to ensure freshness. We're 100% traditional Mexican cuisine with a Mediterranean-infused dish.Zarape cocina and cantina is a 100% scratch kitchen, with all natural, raw and fresh ingredients, no additives & no fillers.....just labor with love!\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\nEvery menu item is made to order and freshly crafted upon request to ensure freshness.\nWe're 100% traditional Mexican cuisine with a Mediterranean-infused dish.

Job Description Sous Chef Job Description Reporting to: Executive Chef Job Purpose: To run the kitchen in the absence of the Executive Chef. Responsible for all areas from service, ordering, to food safety and food hygiene. Summary of Essential Functions: • A positive attitude and the ability to work collaboratively with a team of managers while leading the kitchen team., • A genuine passion for providing the highest quality of food and service to our guests., • Excellent customer service and organizational skills., • Demonstrate leadership through job expertise, initiative, enthusiasm and have exceptional communication skills., • Knowledge of food service regulations and proper food handling procedures., • Maintain a professional appearance and the ability to adhere to Chateau Marmont Standards., • Comfortable working in a fast-paced environment., • Manage all aspects of staffing including, recruiting, training, schedules, payroll, staff complaints, disciplinary procedures and maintaining positive staff morale., • Recommend actions related to staff performance, hiring, discipline and terminations., • Trains and guides staff to Chateau Marmont, California State, and City of Los Angeles sanitation guidelines., • Working with Executive Chef and Engineering Department, ensure a maintenance schedule program has been put in place and is activated to ensure all items are cleared upon weekly, monthly, quarterly, and yearly., • Ensures all legal requirements are adhered to (I.e. Wage and Hour/Breaks, Health and Safety, etc.)., • Delegate daily checklists and work duties to staff., • Work cohesively with F&B Managers and staff., • When operation is busy, works as Expo as needed., • Ensures a safe and productive work environment, provide Safety Training as needed., • Provides on the spot correction for any issues with dishes coming off the line., • Attends health and safety meeting/ trainings., • Attends training sessions as required to develop base and additional skill sets., • Attends daily pre-shift meetings. Holds daily pre-shifts meetings for department., • Prepares for and attends annual appraisal with Executive Chef to identify and agree to career goals and professional growth plan, including setting goals and objectives for team members., • Consistently coach and develop the team, including succession planning, creating clear and achievable career paths within the kitchen hierarchy., • Potential for Cross training with relevant departments of interest., • Receive annual food safety training certification. Keep a log of all staff members required to receive annual food safety training and ensure all staff are up to date., • Maintain excellent knowledge of the wider food industry including competitor offerings and pricing., • Create department incentives to create healthy competition and reinforce financial objectives., • Food preparation and ability to work all stations on the line (breakfast, lunch, dinner, room service, events)., • Menu development – in conjunction with Executive Chef, work to build a creative and fresh menu, incorporating locally grown ingredients, recipe consistency, and portion control., • Recruiting, training, and scheduling of kitchen staff, proper control labor and overtime control., • Purchasing and cost control to maintain a profitable operation in line with budgetary standards, perform monthly inventories., • Work closely with Events department and other management in developing and customizing special menus and tastings., • Ensure the kitchen has the appropriate mise-en-place for each service and that stock ordering is done daily., • Teach proper cooking techniques and emphasize the importance of recipe consistency to maintain the quality of each dish per Chateau Standards., • Ensuring that all recipes, food preparations, and presentations meet Chateau Standards and commitment to quality., • Execute recipes daily to reinforce your own recipe knowledge and technical skill set., • Keep the workstation and kitchen equipment clean, organized and sanitized., • Communicate daily with the Executive Chef regarding any assistance with kitchen support or any BOH needs., • Resolving guest issues as it relates to menus, events menus, and allergies., • Ensure that communication with staff and management is open, concise, constructive and timely, • Receiving deliveries and ensure product quality as needed, • Placing orders for inventory based on business needs and budgets, • Responsible for overseeing all purchasing, receiving and cost control, • Any additional duties as the business requires Guest Relations: • Demonstrates a friendly attitude to co-workers and all other hotel staff at all times, • Informs and gets verbal consent from Manager for all breaks, such as: meal break, 10 minute break and bathroom break, • Clocks in and out according to schedule, • Notifies appropriate individual promptly and fully of any problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • Complies with hotel uniform and grooming standard General: • Demonstrates a friendly attitude to co-workers and all other hotel staff at all times., • Informs and gets verbal consent from Manager for all breaks, such as meal break, 10-minute break and bathroom break., • Reports to work as scheduled, in uniform, well groomed, and ready to be in position., • Clocks in and out according to schedule., • Notifies appropriate individual promptly and fully of any problems and/or unusual matters of significance., • Is polite, friendly, and helpful to guests, management and fellow employees., • Executes emergency procedures in accordance with hotel standards., • Complies with required safety regulations and procedures. Summary of Job Requirements: • 5+ years’ experience in a related position., • Food Serve Safe certification., • Strong knowledge of CA State sanitation regulations., • Ability to work independently with minimum supervision., • Ability to communicate effectively both written and verbal., • Individual must possess a good work history and stability., • Excellent cooking skills., • Must be detail-oriented, have a team-based mentality and superb multitasking skills., • Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations., • Excellent attitude, team player and ability to create positive work environments., • Has the ability to taste all foods to assure correct preparation., • Product cost and quality conscious., • Micros experience a plus. Summary of Physical Requirements: • Must be able to seize, grasp, turn and hold objects with hands., • The availability to work 10 - 12 hours per day, including days, evenings, late nights, overnight, weekends, and holidays., • Fast paced movements are required to go from one part of the Hotel to others., • Must be able to move, pull, carry or lift of up to 30 pounds regularly., • Occasional environmental exposures to cold, heat, and water., • Occasionally kneel, bend, crouch and climb as required. Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time Equal Opportunity Employer Chateau Marmont is an equal opportunity employer. The Company prohibits discrimination against any employee, applicant for employment, intern or volunteer based on the individual’s actual or perceived race (including traits associated with race, including but not limited to hair texture and protective hairstyles, which include but are not limited to braids, locs, and twists), color, religion, religious creed (including religious belief, observance, and dressing and/or grooming practices), national origin, ancestry, sex (including pregnancy, childbirth, expressing breast milk, or related medical condition), reproductive health decision-making, gender, gender identity, gender expression, transgender status, age, citizenship, primary language, immigration status, genetic characteristics, genetic information, medical condition, disability, status as a special disabled veteran or veteran of the Vietnam era, past or present membership in the uniformed/military service, marital or domestic partnership status, sexual orientation, political activities/affiliations, declination of attendance at or participation in any meeting discussing the Company’s opinion on religious or political matters, off-duty marijuana use, any other factor prohibited by law, as applicable to the Company (“Special Characteristic”), or the intersectionality of two or more Special Characteristics,

Job Description Salary: $100,000-110,000 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary As a Traveling Director of Dining Services, you will provide operational leadership and support across multiple healthcare dining accounts within our region. This role is 100% travel and serves as a key resource for stabilizing accounts, elevating service standards, and ensuring consistent execution of our dining programs with Morrison Healthcare. You will help manage and guide on‑site teams, support client relationship management, and ensure that all food and service delivered across accounts meets our standards for quality, safety, and customer satisfaction. Key Responsibilities: • Maintain excellent relationships with customers, guests and client as well as other departments, • Work with the Chef and management team in creating menus and providing top quality food, • Oversee all P&L and budgeting as it pertains to the account, • Roll out new culinary programs Preferred Qualifications: • BS, Hospitality or Culinary degree preferred, • Three to five years of foodservice management operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1538658 Morrison Healthcare CHARRISSE FULLER [[req_classification]]

Job Description The role… At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options. A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. We hope that you're a operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create. Main Duties • Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure, • Maintain Health and Safety standards set by Soho House, local and regional government, • Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business, • Support "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served, • Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Required Skills/Qualifications: • Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations, • High school diploma or equivalent trade school certification Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$70,000—$75,000 USD

Job Description Position Title: Executive Chef - Otis College of Art & Design Salary: $70,000 - $80,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Otis College of Art and Design is seeking an innovative and collaborative culinary leader to oversee kitchen operations and elevate the dining experience across campus. This Executive Chef role is responsible for leading daily culinary production, developing creative menus, maintaining high standards for food quality and safety, and fostering a positive and inclusive kitchen culture that reflects the creativity of the Otis community. Key Responsibilities • Lead all back-of-house culinary operations, ensuring exceptional food quality, presentation, and service standards, • Develop and execute regular and specialty menus in alignment with client expectations, seasonal offerings, and dining trends, • Train, mentor, and develop culinary team members in food preparation, kitchen safety, sanitation, and equipment operation, • Maintain compliance with all federal, state, and local health and sanitation regulations, as well as company policies and procedures, • Oversee inventory management, ordering, and cost controls to ensure efficient operations while maintaining product availability, • Establish and maintain cleaning, maintenance, and organizational standards for kitchens, storage areas, and equipment, • Partner with campus leadership and dining teams to support catering events, special programs, and community engagement initiatives, • Monitor food production and labor efficiencies to achieve operational and financial goals, • Promote a culture of teamwork, creativity, accountability, and hospitality throughout the culinary operation, • Perform additional duties as assigned Qualifications • Associate degree in Culinary Arts or equivalent professional experience preferred, • 3–5 years of progressive culinary leadership or kitchen management experience, • Strong knowledge of current food and catering trends, culinary techniques, food safety, sanitation, and cost controls, • Experience managing high-volume foodservice operations preferred, • Catering and event experience highly desirable, • Proficiency with Microsoft Office Suite, Outlook, and general computer applications, • ServSafe certification preferred, • Excellent leadership, communication, and organizational skills with a passion for hospitality and guest experience Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Applications are accepted on an ongoing basis, • 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/2023/08/2023WageTransparencyBAMCO.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job Description General Purpose: The Sous Chef’s responsibilities are to, prepare, produce, present and to oversee all food product under the direction of the Executive Chef. To ensure that all food produced is consistent and of the highest quality that meets and exceeds the guests expectations. The Sous Chef is directly responsible for training and implementing kitchen sanitation guidelines. This person is responsible for assisting the Executive Chef in controlling labor costs for the kitchen by ensuring staff follows schedule and meal breaks. The Sous Chef (in coordination with the Executive Chef) is responsible for accurately receiving all goods purchased. This person is to assist and oversee all purchases in accordance with the Executive Chef’s direction. It is expected that this person is to have extensive knowledge of all food operations and to have a clear understanding of all kitchen procedures, guidelines and specifications. Job Knowledge and Essential Duties: • Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation at the direction of the Executive Chef., • Provides direction, leadership, and training to all kitchen staff, line staff, and all hourly food and beverage employees, • Maintains the kitchen area in a neat and orderly fashion, including conforming to all California Health Department Rules and Regulations., • Maintains cleanliness of kitchen staff members, including enforcing uniform codes and hygiene regulations set forth by the California Health Department., • Manages and maintains all kitchen equipment such as ovens, sinks, refrigerators, freezers, or any device used in food preparation with the assistance of the CH Maintenance Department., • Directs and assists in all food preparation, including cleanliness, technique, accuracy in recipes, and consistency in presentation., • Responsible for training all staff in regards to all policies and procedures outlined in the Employee Manual., • Directs and assists in all kitchen duties where assistance and direction are necessary., • Ensures proper staffing levels of kitchen employees in regards to special events, weddings, golf outings, and normal business levels in all restaurant outlets., • Assists in ordering, purchasing via company approved vendors at the direction of the Executive Chef., • Assists in planning and execution of banquet events., • Responsible for receiving all purchased items, monitoring accuracy in delivery and pricing., • Assists in all food preparation and presentation for all restaurant outlets, ensuring consistency in quality and presentation., • Responsible for assistance in development of fresh and new menu items, and development of daily specials and promotions to increase revenue., • Manages inventories on a day to day basis to ensure product for normal business levels as well as for special events, weddings, outings, or any event involving food and beverage., • At times, creates the schedules for all kitchen staff, keeping in mind shift off requests, vacations, and availability., • Incorporates safe work practices in job performance., • Attends staff meetings., • Assist with preparation of family meals., • Fill in for the Executive Chef in planning and directing food preparation when necessary., • Resolves any issue that arises and reports to Executive Chef immediately., • Performs other duties as assigned Education/Experience: Some high school/college education preferred; or 2-3 years related and verifiable experience or training. Language Skills: Ability to read and comprehend instructions, correspondence, and memos. Ability to read and speak English may be required in order to perform the duties of the job Mathematical Skills: Basic math skills required. Reasoning Ability: Problem solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests. Physical Demands: Regularly stands, walks, uses hands to finger, feel or handle, talks or hear. Long hours spent on feet. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 25 pounds and occasionally lifts up to 50 pounds. Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus. Environment/Noise: Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobartmixers, refrigeration systems, etc. Occasionally works in outdoors. Certificates/Licenses: Food Handlers card Skill and Ability Preferences Culinary schooling may be required. Company DescriptionThe golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve. The Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.The golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve.\r\nThe Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole.\r\n\r\nWe are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Job Description Position Title: SOUS CHEF - AMERICAN AIRLINES LOUNGE LAX Salary: 75000 - 77000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the supervisory or lead level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description This concept is more than just a venue - it's a destination. Known for its breathtaking panoramic views, vibrant Latin-inspired cuisine, and dramatic modern architecture, The restaurant sets the stage for unforgettable moments. From elegant weddings under the stars to high-impact corporate galas and stylish social gatherings, our dynamic event spaces and renowned hospitality deliver an experience that leaves a lasting impression. Backed by a passionate team and decades of excellence, Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Position Summary: As the Executive Chef, you'll play a pivotal role in shaping the culinary direction of our establishment. You will be instrumental in elevating our culinary offerings, maintaining financial and operational excellence, and delivering unforgettable dining experiences. Responsibilities: • Oversee all aspects of the culinary operations in the restaurant and private events (banquets)., • Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence., • Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service., • Manage food costing, inventory control, and budgeting to ensure financial targets are met., • Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets., • Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations., • Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Qualifications: • Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment., • 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment, • Strong culinary skills with a passion for creating innovative and flavorful dishes., • Extensive experience in managing and executing private events, banquets, and catering operations., • Excellent leadership, communication, and organizational skills., • Ability to thrive in a fast-paced environment and adapt to changing priorities., • Knowledge of food safety standards and best practices., • Culinary degree or relevant certification preferred.

Job Description Salary: $74,000.00 - $79,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. 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 Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1541368 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionWe are a collection of eclectic, chef-driven restaurants renowned for our soulful food, engaging service, handcrafted cocktails, and curated boutique wine selections. With a passion for delivering exceptional dining experiences, we are continuously seeking talented, highly passionate, experienced, and motivated Chefs to join our close-knit family. Job Description:As a Sous Chef with our restaurant group, you will play a pivotal role in maintaining and elevating our culinary standards. We are seeking a passionate industry leader and charismatic role model who thrives in a dynamically evolving environment. The successful candidate must demonstrate a high level of culinary mastery, an unwavering commitment to Back of House product guardianship, exceptional communication and organizational skills, effective delegation, financial acumen, and a proven track record of mentoring crew and peers. Responsibilities: • Collaborate closely with the Executive Chef to ensure the smooth and efficient functioning of the kitchen and overall operations., • Provide visionary leadership to the culinary team, instilling a culture of excellence, continuous improvement, and a commitment to from-scratch cooking and the finest ingredients., • Coach and mentor Sous Chefs and other team members, setting high-detail coaching standards and demanding excellence from the entire kitchen staff., • Oversee and actively participate in menu development and engineering to deliver innovative and exceptional dining experiences to our guests., • Identify and address product cost challenges, ensuring the maintenance of high-quality standards while optimizing kitchen efficiency., • Engage actively in Guest interactions, demonstrating a genuine passion for culinary artistry and creating unforgettable dining experiences., • Uphold and exceed the exacting expectations of a Michelin Starred Chef, continuously honing and refining your culinary craft. Requirements: • Minimum 1 year of experience in a Senior Sous Chef role within a chef-driven/fine dining restaurant environment., • Demonstrated experience leading and mentoring a team of Sous Chefs, with a relentless commitment to maintaining kitchen quality and standards., • Proficient in troubleshooting and managing product cost challenges while creating innovative and appealing menus., • Exceptional attention to detail, humility, respect, and integrity in an environment of exceptionally high standards., • Excellent organizational and communication skills, capable of handling multiple tasks and delegating effectively., • Proven ability to drive financial results while maintaining uncompromising culinary excellence., • Passion for mentoring and cultivating a culture of excellence, collaboration, and continuous improvement within the kitchen team. If you are an executive-level Sous Chef with a strong desire to be a mentor and leader in the culinary world, fostering a culture of creativity and precision, we invite you to join our team. We are committed to guiding and supporting your professional growth, and in return, we expect an unyielding dedication to culinary artistry and a relentless pursuit of excellence. If you share our vision and strive to exceed expectations at every turn, we would love to hear from you. Target Base Salary: $75,000 - $80,000 - Plus Benefits and Growth ! As part of our standard recruiting process, we may contact you via SMS text message or email regarding potential job opportunities that align with your profile. By responding to this message and providing us access to your email address and phone number, you agree to these communications. Please note that standard message and data rates may apply depending on your mobile phone service plan. To seek assistance or opt-out of our SMS messages, you can reply with "HELP" or "STOP" at any time. Your consent to communicate with you via SMS text message moving forward is greatly appreciated and will help us keep you informed about exciting career prospects in the future. Thank you for considering this important aspect of our recruitment process.

Job Description Position Title: SR. CATERING DIRECTOR - LOS ANGELES, CA Salary: $100000 - $110000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Join a dynamic team where your leadership and passion for hospitality will make a meaningful impact. As a Senior Catering Director, you’ll play a key role in delivering exceptional experiences by leading all aspects of the catering operation. In this role, you will oversee both internal and external catering services, cultivate strong client relationships, and ensure every event reflects the highest standards of quality, creativity, and execution. From planning to presentation, you’ll drive excellence in both food and service, while leading a team committed to delivering memorable, best-in-class experiences. This is an exciting opportunity to partner with outstanding colleagues and bring innovative catering solutions to a high-profile account. Key Responsibilities: • Trains catering staff in service techniques, menu presentation and customer service, • Tracks and monitors the labor and food cost for each event, • Maintains excellent client relationships, • Works with the Chef in creating menus Preferred Qualifications: • AS degree preferred, • Three to five years of foodservice management experience preferred, • Catering experience is required, • Strong leadership and communication skills, • Excellent communication skills Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Wolfgang Puck Catering - 6801 Hollywood Boulevard, Suite 513, Los Angeles, CA 90028. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Weekends are required. More details upon interview., • Requirement: Previous sous chef experience is required., • Pay Range: $27.00 per hour to $28.50 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1531232. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Wolfgang Puck Catering 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) 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 Maryland, Washington State, 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/2023/08/2023WageTransparencyWPC.pdf Abides by all Company policies and procedures including but not limited to: The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. The use of slip-resistant shoes and proper lifting techniques. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.