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Lead and support AM team under Sous Chefs to prepare and cook foods according to menu and any special/seasonal items as needed. Support Sous Chef with day-to-day staffing requirements, including planning, assigning work, establishing performance and development goals for the team. Experience working

Sous Chef looking to excel in management and exercise that highly creative side. If you are a Sous Chef we'd be interested in considering you as well for a higher roll. You will be supporting the CDC, Exec Sous and Sous chef when necessary.

• Lead a team of junior, mid and senior level cloud engineers through technology transformation and organization renewal, • Organize a structure for the Cloud Operations team to handle daily tasks around operations & observability, as well as keep long-term initiatives like datacenters migration on-track, • Establish a practice on following and improving cloud cost ratio and recurring gross marginMUST HAVE, • Three years or more working experience with Microsoft Azure, • Experience in Azure cost & billing management, including but not limited to tagging or resources, vm right sizing, etc., • Experience in data center vendor management, including contract negotiations, • Drive to strive for better always while acknowledging that sometimes finished is better than perfect, • Working experience in operating and designing monitoring and observability tools, • Working experience with running production container-based workloads, • Working experience with Infrastructure as Code (IaC) tools like Ansible, Chef, Puppet, Terraform, Bicep, etc., • Understanding of scripting and automating with Python or Bash or PowerShell, • Exposure to Azure cost & billing management & good understanding on how Microsoft Azure costs are associated to which components and which products serve certain use cases bestNICE TO HAVE, • Experience setting up and operating 24/7 alerting for production workloads, • Adaptability to explore Infrastructure subjects from scratch and create PoC, • Experience with VMware vSphere and VMware NSX to manage virtual machines, virtual networks, and virtual storage, • Experience with Veeam Backup & Replication, • Experience with orchestration tools like ArgoCD, • Exposure to Azure Virtual DesktopWhat we are not looking for:, • Someone looking for a fast track out of technical work – this is a “leading from the front” type of position, • “Career manager” looking for a slideshow-filled management roleAt Matrix42 we empower our product squads to solve hard problems – customer problems and business problems – in such a way that our customers love to work with our products. Our product squads are cross-functional and durable, generally composed of a product manager, a product designer, and several qualified engineers. As a technical team lead, your tasks will be split between leading the team and your part of the organization, and participating in the tasks yourself. We’re first and foremost looking for someone who’s a technical expert with little or none leadership experience, willing to explore the team leadership side a little further. Our cloud organization consists of multiple Operations teams mainly in Germany or Finland and a cross-european cloud development team focusing on the efficient automatization of our cloud platform and observability tools. We could tell you all about the free fruit and drinks in the office, that you will have flexible working hours, 30 days of vacation or that remote work is part of everyday life. But in our eyes, that's not a benefit, it's standard. Here are some of our benefit offers: • Learning & Development Opportunities, • Up to 6 additional days off for professional and personal development, • Log into our online platforms to expand your knowledge & skills, • Country specific Benefits like for example: one Social Day for you to assist in social settings or attend events which help improve our environment, • The possibility to choose an additional benefit that works for you, • And many more.. ask us about it!Send us your application, including your salary requirements and earliest possible starting date, directly through our online portal via the "APPLY NOW" button. If you have any questions, please do not hesitate to contact Diane Djongoue. We ask for your understanding that MATRIX42 can only accept applications online via the applicant portal in connection with our applicant management system due to the currently valid EU data protection regulations.

Minimum one year of experience as a Junior Sous Chef/Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. The Chef will have the opportunity to create and ha

Job DescriptionChef Job Description Position: Head Chef Location: Bon Vivant Market & Café 3155 Glendale Blvd Company Overview: Bon Vivant is a California designer comfort food with French inspiration. We want to be known for our innovative and elevated comfort food dishes. We are seeking a skilled and passionate chef to join our team and build on our continued success in the heart of the Atwater Village. Responsibilities: • Design and create menus that reflect our restaurant’s vision and brand, • Prepare and execute dishes with precision, creativity, and attention to detail, • Collaborate with kitchen staff to ensure smooth operations during service, • Manage inventory, food costs, and quality control, • Train and mentor junior chefs and kitchen staff, • Maintain a clean and organized kitchen environment that exceeds health department standards, • Stay updated on industry trends and incorporate new techniques and ingredients into our offerings. Skills and Qualifications: • Culinary Expertise:, • Proficient in various cooking techniques and cuisines, • Strong knife skills and knowledge of food safety regulations, • Ability to create exquisite and innovative flavor combinations, • Business Acumen:, • Demonstrated understanding of cost control, budgeting, and inventory management, • Experience optimizing food costs without compromising quality, • Ability to contribute to menu pricing decisions, • Creativity:, • Passion for experimenting with flavors, textures, and presentation, • Willingness to push culinary boundaries and introduce unique dishes, • Ability to adapt to seasonal ingredients and create innovative specials, • Palate:, • Refined taste and sensitivity to flavor profiles, • Ability to balance flavors and textures harmoniously, • Experience with wine pairings and menu development, • Training and Leadership:, • Proven track record of training and developing kitchen staff, • Ability to foster a positive and collaborative work environment, • Willingness to share knowledge and mentor junior team members, • Qualifications:, • Culinary degree or equivalent experience, • 5-10 years of experience as a chef in French & American restaurants, • Manager ServSafe certification, • Fluent in English and Spanish, • Strong communication skills and ability to work well under pressure.If you’re a passionate chef with a flair for creativity and a strong business mindset, we’d love to hear from you! Apply today by sending your resume and a cover letter detailing your relevant experience and why you’re a great fit for our team.

Job Description Honeybird in La Canada Flintridge, CA is looking for one assistant kitchen manager/ junior sous chef to join our team. We are located on 714 Foothill Blvd. Our ideal candidate has a true passion for cooking, thrives in leadership roles, and can lead our kitchen team to continue serving excellence on a plate. Responsibilities • Daily execution of the menu, • Ordering/managing food supplies, • Oversee the kitchen staff and lead team in daily/weekly goals Qualifications • Must have 3-5 years of relevant experience in the restaurant industry., • Show a proven track record of growth in position., • No job hoppers. Have to have consistency in work history., • Working knowledge of ordering supplies through various vendors. We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Wisteria at Warner Center, a brand-new Continuing Care Retirement Community opening in Summer 2026, is excited to announce an opportunity to join our founding team as Executive Chef. Discover a workplace where you're truly valued — and enjoy a comprehensive benefits package designed to support your well-being, development and success. • Excellent benefits package including medical, dental, vision, life insurance, flexible spending accounts, and a Safe Harbor 401(k) plan with generous company match!, • Generous Paid Time Off (PTO), Flex Holidays, and 6 Paid holidays per year for full-time staff., • $2,000 a year in Tuition Assistance for full-time employees and robust Talent Development Program – we help you accelerate your career!, • Wellness program with the opportunity to earn a 30% discount on your benefit premiums!, • Employee Meal Program coming! We will prepare delicious meals for you daily! The Executive Chef is responsible for the proper preparation of the planned menu and the overall supervision of kitchen staff across residential living. Closely collaborates with the Food and Beverage Director to plan and implement global policies and procedures that will have a positive impact on the operations. This is a full time, onsite, position located in Woodland Hills, California. Compensation: $100,00 to $105,000 plus 15% annual bonus potential PRINCIPLE DUTIES: Leadership • Responsible for all ‘back of house’ food and beverage operations in residential living., • Responsible for maintaining superior service standards and promoting good customer and interdepartmental relationships and department morale., • Provides direction and leadership to junior culinary management., • Responsible for the direction of the department in the absence of the Food and Beverage Director., • Consistently conducts dining rounds, especially at dinner, to engage with customers. Service/Quality Control Functions • Plans, costs, and executes all menus, including seasonal dining room menus, special events and catering., • Responsible for ongoing development and execution of standardized recipes., • Orders, organizes, rotates and maintains the disaster food supplies levels for the Residential Living community., • Assists in maintaining the highest standard of customer satisfaction for our Residents and their guests., • Maintains the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules., • Maintains daily, weekly, monthly statistical information as required., • Performs specific work duties and responsibilities as assigned. Human Resources/Training/Employee Engagement Duties • Hires, trains, and supervises of all chefs, cooks, and utility worker staff. Performs annual performance reviews for all kitchen employees., • Actively develops and drives ongoing departmental employee engagement among culinary/kitchen staff., • Responsible for ongoing development of departmental safety awareness/culture., • Provides written follow up delegating issues to the appropriate staff, insuring issues are corrected., • Administers payroll, controls overtime in a timely and accurate manner., • Responsible for the sign off of the payroll attestation for all utility/culinary staff., • Coordinates the utility team insuring training, monthly meetings and staff is utilized properly., • Assists in ongoing in-service education programs for employees., • Holds monthly meetings with kitchen employees. Financial/Risk Management Functions • Orders food and beverage supplies., • Develops, maintains and utilizes effective inventory control procedures in conjunction with the Food and Beverage Director., • Assists with preparation of departmental budget, operates within budgetary guidelines., • Works with Food & Beverage Director to establish/maintain risk management processes within culinary department., • Trains staff and conducts bi-weekly equipment and sanitation inspections of all kitchens insuring that County Health codes are followed., • Works closely with upper management to implement purchasing procedures using CPS vendors. QUALIFICATIONS: • Minimum of five years experience as an Executive Chef in a hotel, restaurant, or club with fine dining., • Minimum of five years supervisory experience., • Good knowledge of kitchen equipment operations and maintenance., • Working knowledge of nutrition, diet and healthy food options., • Successful completion of formal culinary education program., • Certified Executive Chef designation or equivalent preferred., • Working knowledge and understanding of the budget process., • Requires a minimum of two years kitchen budget development experience., • Strong organizational, scheduling and planning skills., • Strong written and verbal communication skills., • Computer proficient using Microsoft Word, Excel, and Outlook., • Must be ServSafe certified. . #ZR #Wisteria1

Job DescriptionAbout 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. Junior Sous Chef (Temporary) CUT by Wolfgang Puck – Beverly Hills 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. Apply here: https://fourseasons.wd3.myworkdayjobs.com/search/job/Los-Angeles---Beverly-Wilshire-Beverly-Hills/Junior-Sous-Chef---CUT--Temporary-_REQ10378126 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 secureQualifications, • 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 neededWhat 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: $75,000 – $80,000 annually Apply here: https://fourseasons.wd3.myworkdayjobs.com/search/job/Los-Angeles---Beverly-Wilshire-Beverly-Hills/Junior-Sous-Chef---CUT--Temporary-_REQ10378126 Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all employees.

Job Description Key Responsibilities • Prepare and bake a wide range of pastries, cakes, cookies, pies, and other desserts using classic and modern techniques, • Decorate pastries and desserts with icings, toppings, and fillings, creating visually appealing presentations, • Develop new recipes and seasonal menu items in collaboration with the executive chef or pastry chef, • Oversee pastry section staff, providing guidance and supervision under high-pressure conditions, • Maintain inventory of ingredients and supplies, ensuring proper stock levels and timely ordering, • Monitor baking procedures, oven temperatures, and quality control to ensure consistent product standards, • Ensure compliance with health, safety, and sanitation regulations in the kitchen Required Skills and Qualifications • Strong baking skills and knowledge of various pastry techniques, including mixing, glazing, and decorating, • Creativity and attention to detail to produce visually appealing and flavorful desserts ., • Ability to manage time effectively and handle multiple tasks simultaneously in a fast-paced environment, • Familiarity with kitchen equipment such as ovens, mixers, and decorating tools, • Basic understanding of food safety, sanitation, and inventory management, • Formal culinary education or pastry-specific training is preferred but not required; hands-on experience is highly valued Work Environment • Requires standing for long periods and working in high-heat environments, • May involve early morning shifts, weekends, and holidays depending on business needs Reporting Structure • Reports to the Pastry Chef, Executive Chef, or Kitchen Manager., • May supervise junior pastry staff or assistants, depending on the size of the kitchen Additional Considerations • A successful pastry cook combines technical skill with creativity, ensuring high-quality products that meet customer expectation, • The role contributes directly to customer satisfaction and the overall success of the establishment by maintaining consistent quality and presentation of baked goods.

Job DescriptionCompany Description JUSTIN Vineyards & Winery is more than a beautiful place to drink exceptional wine. It’s a unique viticultural microclimate. It’s a one-MICHELIN-starred restaurant. It’s a Forbes 5-Star and Five Diamonds by AAA hospitality experience. It's world-class accomodations at the JUST INN. It’s tasting rooms at the vineyard and in downtown Paso Robles. And it's the perfect place to take your hospitality career to new heights. Looking to grow your culinary career at an award-winning restaurant on California’s beautiful Central Coast? The Restaurant at JUSTIN offers a seasonally driven tasting menu experience, featuring ingredients sourced from our 26-acre farmstead and local purveyors. With dinner service four nights a week (Thursday–Sunday), our culinary program highlights the flavors of the Central Coast, creating a memorable, world-class guest experience. We are seeking an experienced, hands-on Junior Sous Chef to support dinner service and contribute to the training and development of our kitchen team. In this role, you will partner closely with the Chef de Cuisine to support day-to-day culinary operations, including service execution and special events. This position requires a strong on-the-floor presence, working directly alongside the team to ensure quality, consistency, and efficiency in every dish, in alignment with Michelin- and Forbes-level standards. This full-time position is based at the JUSTIN Estate: 11680 Chimney Rock Road, Paso Robles, CA. This position requires weekend availability and the ability to work late nights. Job Description • Maintain and execute exceptional food quality and consistency in alignment with Executive Chef standards, Forbes guidelines, and Michelin-level expectations, • Oversee daily prep, station setup, and service execution, ensuring readiness and adherence to the highest culinary standards, • Lead and support kitchen operations by working across all stations, ensuring smooth, efficient service during dinner and events, • Train, mentor, and support kitchen staff, fostering accountability, development, and high performance, • Collaborate with culinary leadership to develop seasonal menus, contribute creative ideas, and support special events and programming, • Supports the Chef de Cuisine and Dishwashing team to maintain strict health, safety, and sanitation standards, ensuring proper use of equipment and a clean, organized kitchen environment, • Support inventory management, ordering, and cost control, ensuring proper storage, minimal waste, and operational efficiency, • Partner with the Farmstead team to source and utilize fresh, seasonal ingredients, • Ensure organization and cleanliness of walk-ins, dry storage, and all kitchen areas, • Collaborate with front-of-house leadership to maintain a cohesive guest experience, • Support operations across the Estate including lunch, dinner, events, and production as neededQualifications, • 2+ years of fine dining culinary experience in an upscale, fast-paced environment, • Previous experience in a MICHELIN-rated, James Beard-recognized or Forbes-rated establishment preferred, • Proven experience training and mentoring kitchen staff, • ServSafe certified (or ability to obtain upon hire), • Proficiency in menu development, cost control, and inventory management, • Culinary degree preferred, • Exposure to wine-focused culinary programs preferred, • A genuine passion for culinary excellence and creating memorable guest experiences, • Ability to perform under pressure while maintaining composure, attention to detail, and emotional intelligence, • Strong organizational skills with a solution-oriented mindset, • Ability to manage multiple priorities independently in a fast-paced environment, • A collaborative approach and the ability to work effectively with diverse teams and personalities Pay Range: $28.00 - $33.00 per hour. Final compensation will be dependent upon skills & experience. Relocation assistance may be provided for exceptional candidates. Additional Information • Thriving Wellness Community: Access to top-notch medical coverage comprehensive vision and dental plans, and a 401k with match eligibility to secure your financial future and including:, • 24/7 online physician consultations, • virtual mental health resources, • life coaching, • engaging employee community groups, • cash rewards for healthy habits and fitness reimbursements, • library of on-demand fitness videos, • Career Advancement Opportunities: Unlock your potential with clear paths for career progression and internal mobility across our diverse family of brands and business units., • Focused Learning and Development: Grow as a leader with our dedicated Learning and Organizational Development department, offering extensive resources like People Manager and leadership training, webinars, and eLearning courses., • Empowering Mentorship Program: Connect with colleagues through our company-wide mentorship program to share goals, overcome challenges, and drive your career forward., • Continuous Improvement Training: Participate in training that empowers all employees to learn and implement concepts that drive significant, positive change in the workplace., • Building a Healthy Society: To date, our co-Founders Lynda and Stewart Resnick, through their foundations and The Wonderful Company, have invested more than $2.5 billion in education, health and wellness, community development, and sustainability initiatives across California’s Central Valley, Fiji, and the world. In 2025, Wonderful ranked as #1 in PEOPLE’s “100 Companies That Care” list and was named one of Fortune magazine’s 100 Best Companies to Work For. To learn more about our corporate social responsibility efforts, visit csr.wonderful.com., • Giving Back to the Community: Make a difference with Wonderful Giving, allowing you to allocate company-provided funds to up to three charities of your choice, and join Wonderful Neighbor to contribute to group service projects within our local communities. Located in Paso Robles, JUSTIN® Vineyards & Winery was founded in 1981 and is known for crafting world- class wines using Bordeaux grape varieties, including the iconic ISOSCELES® blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The Vineyard estate, located at 11680 Chimney Rock Road, features a Tasting Room, luxury five-star accommodations at the JUST Inn®, and a Restaurant—making it one of the only wineries on the Central Coast to offer all three options. In September 2018, a new second location, the JUSTIN Downtown Tasting Room opened introducing an expansive wine-tasting bar, lounge, and a full dining room that’s situated prominently on the square along Downtown City Park in the heart of Paso Robles. In addition to its stellar hospitality, JUSTIN consistently receives top honors around the world, establishing itself as a leader in New World Bordeaux-style winemaking. JUSTIN wines are available through discerning fine wine retailers and restaurants throughout the United States, or directly from the Winery via JUSTIN’s Tasting Room, online store or to members of the exclusive JUSTIN Wine Society wine club. To discover more about JUSTIN, visit www.justinwine.com. The Wonderful Company is an Equality Opportunity Employer that provides opportunities for advancement. We are committed to creating a diverse workforce that embodies a deep culture of acceptance, equity, and inclusion. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. #LI-ML1 EEO is the law - click here for more information

Job DescriptionPOSITION: Pastry Sous Chef REPORTS TO: Executive Chef POSITION PURPOSE The Pastry Sous Chef supports the leadership of the pastry department and is responsible for overseeing daily pastry operations, supervising production, and ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is a hands-on leader who guides the pastry team while assisting in menu execution, training, and operational excellence. ESSENTIAL FUNCTIONS & DUTIES Oversee daily pastry production for restaurant service, banquets, events, and specialty outlets Ensure all pastry items are prepared according to established recipes, quality standards, and presentation guidelines Supervise pastry cooks and junior team members during prep and service Assign daily tasks and manage workflow within the pastry kitchen Step into production as needed to maintain service standards Monitor consistency, portioning, and presentation of all pastry items Ensure proper storage, labeling, and rotation of ingredients (FIFO) Maintain strict adherence to sanitation, food safety, and hygiene standards Inspect equipment and work areas to ensure proper functionality and cleanliness Assist in training and mentoring pastry cooks and commis chefs Provide real-time coaching and performance feedback Support onboarding and skill development of new pastry team members Promote a positive, professional, and collaborative kitchen culture Assist with inventory management, ordering, and cost control Help track product usage and minimize waste Communicate production needs and shortages to the Executive Pastry Chef Support menu tastings, seasonal rollouts, and special event preparation Act as department lead in the absence of the Executive Pastry Chef Attend meetings, trainings, and tastings as required Maintain regular attendance and schedule flexibility, including evenings, weekends, and holidays Support pastry operations across multiple outlets as business needs require Perform other duties as assigned by culinary leadership KNOWLEDGE, EXPERIENCE AND SKILLS 3–5 years of professional pastry experience, preferably in upscale or high-volume environments Previous leadership or supervisory experience in a pastry kitchen preferred Strong knowledge of classic and contemporary pastry techniques Ability to lead a team while remaining hands-on in production Solid understanding of food cost awareness and waste reduction Knowledge of food safety, sanitation, and kitchen safety standards Strong organizational and communication skills Culinary or pastry degree preferred PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Ability to stand and work for extended periods Ability to lift and carry up to 50 lbs Ability to work in hot and cold kitchen environments Frequent bending, reaching, and repetitive motions Manual dexterity to operate pastry equipment and tools INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR tUqYNXvfIn

Job DescriptionCompany Description VERSANT is a leading force in news, sports and entertainment - home to iconic and trusted brands that inspire, inform, and delight audiences. Our unique combination of content, technology and services enriches the cultural fabric, igniting passions, sparking conversations, and connecting people to what they love most. As an independent, publicly traded company, VERSANT brings together powerhouse cable networks - including USA Network, CNBC, MS NOW (formerly MSNBC), Oxygen, E!, SYFY, and Golf Channel - with dynamic digital and direct-to-consumer brands such as Fandango, Rotten Tomatoes, GolfNow, GolfPass, and SportsEngine. Together, these businesses reflect our commitment to delivering exceptional experiences across every screen and service. VERSANT is an industry-changing media company fueled by innovation and an entrepreneurial spirit. With a strong foundation and a forward-looking vision, VERSANT empowers creativity, embraces change, and drives connection in an ever-evolving world. Job Description Company Description: The Versant Internship Program offers students the opportunity to build foundational skills, contribute to meaningful projects, and gain exposure to how a modern media organization operates. Interns are curious, motivated, and eager to learn in a collaborative, fast-paced environment. All internships are paid. Academic Year interns are also eligible for: • Time off to support overall health, well-being, and academics, • Structured onboarding and professional development opportunities, • Mentorship and networking with teams across the company & intern community, • Hands-on experience that supports long-term career growth As part of Versant’s internship program, interns will help shape a new experience designed to invest in emerging talent and support early career development. Academic Year 2026-2027 Internship Program: • Applications Open: May 13th 2026, • Applications Close: June 12th at 11:59pm ET. Tip: Apply early! Positions may be filled on a rolling basis and applications may close once capacity is reached., • Program Dates: September 14th 2026 to April 16th 2027, • Time Commitment: 24 hours per week, part-time. Exact schedule to be determined based on business need., • Format: Opportunities listed will require an intern to work on-site at the Los Angeles, CA office. How to Apply: • Submit a one-page resume detailing your relevant experience, skills, accomplishments, and expected graduation month and year., • Submit an optional letter to the hiring team expressing your interest in Versant, the internship locations you are open to (listed below), and your primary areas of interest (opportunities listed below)., • Must be able to provide a current transcript (unofficial transcripts accepted) to confirm enrollment in a degree-granting program during the recruitment process. Job Description: This division includes Fandango, Rotten Tomatoes, GolfNow, TeeOff, GolfPass, Golf Channel, and other digital platforms focused on marketing, partnerships, product, and direct-to-consumer initiatives. Interns gain hands-on experience contributing to campaigns, ad sales, product development, and programming that help audiences discover, engage with, and enjoy entertainment across film, TV, and sports. From enhancing the digital moviegoing experience to modernizing how fans connect with the game of golf, interns play a role in building platforms and content that make entertainment more accessible, engaging, and enjoyable for audiences everywhere. Areas of placement may include, but are not limited to: • Direct-To-Consumer, • MarketingQualifications Basic Requirements: • Must be actively enrolled in a degree-granting program at an accredited institution during the entire duration of the program OR have a graduation date in Spring 2026. Applicants who graduated in 2025 or earlier are not eligible for our internship program., • Current class standing of sophomore or above (30 credits)., • Must be available to work 24 hours per week from September 14th 2026 through April 16th 2027., • Must be willing to work on-site at the Los Angeles, CA office., • Must be presently authorized to work for any employer in the United States and must not require work visa sponsorship from VERSANT now or in the future to retain authorization to work in the United States., • For further clarification, candidates currently on any student or exchange visa (e.g. F-1 CPT, F-1 OPT, J-1, M-1) are not eligible to apply unless they will be able to change or adjust to another status that grants work authorization without sponsorship from VERSANT. VERSANT is an E-Verify company, requiring all employees to have an active Social Security number. Any candidate receiving an internship offer must complete I-9 form with Social Security number within 3 days of hire. Desired Characteristics: • Students with class standing of junior or above preferred, • Cumulative GPA of 3.0 or above, • Strong interest in the media industry, • Previous internship experience and on-campus involvement The hourly rate for student interns is $19.00. ----- At our Universal City office at 10 UCP, you’ll enjoy a full-service campus designed to make your workday easier and more enjoyable: • Fuel and dine -- Commissary with diverse restaurants, fresh salad bar, juice bar, Starbucks, and artisan coffee; plus the full-service grill serving California-inspired cuisine by Executive Chef Steve Jakubowicz, • Stay active and refreshed -- On-site fitness center with personal training and towel service, bi-weekly farmers market, and on-lot car wash, • Take care of errands and essentials -- Mail services (FedEx, USPS), dry cleaners with 20% off first-time visits, ATMs, credit unions, and Main Street Market for snacks, beverages, froyo, and merchandise, • Health and wellness support -- On-lot clinic for non-emergency needs It’s a workplace that blends productivity, wellness, and convenience all at the heart of this iconic lot. Additional Information As part of our selection process, external candidates may be required to attend an in-person interview with a VERSANT Media employee at one of our locations prior to a hiring decision. VERSANT Media's policy is to provide equal employment opportunities to all applicants and employees without regard to race, color, religion, creed, gender, gender identity or expression, age, national origin or ancestry, citizenship, disability, sexual orientation, marital status, pregnancy, veteran status, membership in the uniformed services, genetic information, or any other basis protected by applicable law. For LA County and City Residents Only: VERSANT Media will consider for employment qualified applicants with criminal histories, or arrest or conviction records, in a manner consistent with relevant legal requirements, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the Los Angeles County Fair Chance Ordinance for Employers, and the California Fair Chance Act, where applicable. If you are a qualified individual with a disability or a disabled veteran and require support throughout the application and/or recruitment process as a result of your disability, you have the right to request a reasonable accommodation. You can submit your request to candidateaccessibility@versantmedia.com. VERSANT Media is committed to fair and equitable compensation practices. We include a good faith pay range for each position to comply with applicable state and local pay transparency laws and to promote equity across our organization. Actual compensation will be based on factors such as the candidate's skills, qualifications, experience, and location and may include additional forms of compensation and benefits such as health insurance, retirement plans, paid time off, etc. VERSANT Media is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at VERSANT via-email, the Internet, or in any form and/or method without a valid written Statement of Work in place for this position from VERSANT's Talent Acquisition team will be deemed the sole property of VERSANT. No fee will be paid in the event the candidate is hired by VERSANT as a result of the referral or through other means.

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.

Founded by Chef Travis Lett (Gjelina, Gjusta, MTN) and Chef Ian Robinson (Skippa, Toronto), RVR has quickly earned national acclaim for its innovative and fresh approach to simple Japanese pub fair. Minimum 3 years’ experience as a Sous Chef or Senior Line Cook in a chef-driven, ingredient-foc

Executive Chef, Chef de Cuisine, and Executive Sous Chef. Collaborate closely with Chef Jordan Kahn and leadership team. Meteora is a destination for discovery, storytelling, and elemental cooking from two-Michelin-starred Chef Jordan Kahn.

To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as.

Thank you for your interest in The Majestic.Please take a few minutes to complete this questionnaire.It's okay if in some of the questions, you don't have the most experience.We look at the applications as a whole and are excited to get to know you.Questionnaire Link: https://forms.Located on the fi

Experience working as an Executive Sous Chef or Sous Chef preferred. Sous Chef is a full-time, in-person position in Los Angeles. Sous Chef who excels in high-volume, fast-paced culinary environments.

The Executive Chef will run the kitchen independently while collaborating with Chef David on seasonal updates, new dishes, and standards. CDC, Executive Sous, Sous Chef, or Executive Chef). Growth Track: Multi-Unit Oversight / Corporate Chef with potential vested ownership (for the right candidate).

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

The Sous Chef Lead of Jon & Vinny’s is expected to accomplish the following: .

Act as Chef-in-Charge in the absence of the Executive Chef. Minimum 2–4 years in a senior Sous Chef or leadership role. House of AN and home to Chef Helene An’s modern Vietnamese and fusion cuisine.

The Sous Chef partners closely with the Executive Chef and Chef de Cuisine to oversee daily kitchen operations, lead and develop the culinary team, and ensure consistent execution at the highest level. If you are a disciplined, passionate Sous Chef ready to help lead an iconic kitchen and contribute

All of our chefs are actively engaged and present in the kitchen for all of service. Outside of service hours, our Sous Chefs are focused on creating the monthly family meal calendar, and new hire training.

To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as executive sous chef . Assist Chef Aitor Zabala developing his vison and implementing the menus for the restaurant. Work closely with the chefs and be avail

We are looking for a skilled, motivated & detail-oriented sous chef that has experience operating in a high-volume upscale kitchen. Assist in menu development with Executive Chef. Performs other related duties as assigned by the Chef.

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. Experience: Minimum of 2 years’ as Sous Chef in a fine dining environment.

Train and mentor junior kitchen staff members, providing guidance and support to help. Assist in the development of new menu items and specials, working with the Chef de. Si! Mon is looking for a qualified Sous Chef to join our team.

One of Los Angeles’ most acclaimed fine dining restaurants is seeking an exceptional Executive Sous Chef or highly accomplished Sous Chef to help lead dinner service in a Michelin-caliber, high-volume kitchen. This is a hands-on leadership role working directly with an award-winning chef/owner

As the Executive Chef at the Magic Castle, you will be a key leader in our culinary team. We are currently revamping the F&B offerings, and the Executive Chef will be an integral piece in executing and upholding the new standards within the Castle. Provide strong leadership, guidance, and mentorship

Executive Chef in delivering high-quality food, consistency, and service. Support the Executive Chef in daily kitchen operations. Previous experience as a Sous Chef or Kitchen Supervisor preferred.

Prior experience as an Executive Chef, Chef de Cuisine, or senior kitchen leader in a high-volume full-service restaurant. A high-performing restaurant in West Hollywood is seeking a Head Chef to lead and evolve its culinary program. We are looking for a highly creative chef with a distinct and imag

Supervise and mentor junior kitchen staff (Chef de Partie) working within your section. Minimum of two year of experience as a Sous Chef or in a similar high-volume, fine-dining environment. Prepare and execute dishes according to the Executive Chef’s recipes and specifications, maintaining ex

The Sous Chef is responsible for ensuring the highest quality food is served at all times. The Sous Chef handles all aspects the back of house and assists in coordinating – mise en place, set up, cooking, and presentation of dishes according to recipes. Report issues with machinery and complai

Under the guidance of the Chef Partner, Director of Culinary Operations, & Chef de Cuisine, take on key responsibilities to ensure exceptional service, foster a high-performance culture among management and staff, and drive the success and profitability of Vespertine. In conjunction with C

Lolo Wine Bar is looking for a Sous Chef. Support upper management with Lolo AM/PM line duties and act as the lead under chef. Support the Chef in training, mentoring, developing, and managing the kitchen staff.

The Sous Chef I position will be responsible for the following: .

The Sous Chef is responsible for assisting in the daily management of kitchen operations, leading culinary teams, and ensuring the highest standards of food quality, presentation, sanitation, and guest satisfaction. This role acts as a hands-on leader and mentor to the culinary t

The Sous Chef II position will be responsible for the following: .

As a Sous Chef at FARMSHOP Santa Monica, you will work closely with the Executive Chef to ensure the highest standards of culinary excellence and operational efficiency. Collaborate with the Executive Chef to develop and execute seasonal menus that showcase local ingredients and culinary creativity.

Minimum 5 years of experience in a leadership kitchen role, such as Executive Chef or Executive Sous Chef. The Executive Chef at KYU is a pivotal leader, responsible for overseeing all aspects of the kitchen operations and ensuring the highest standards of culinary excellence. The Executive Chef wil