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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 DescriptionChef Job Description Position: Head Chef Location: Bon Vivant Market & Caf 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 restaurants 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 youre a passionate chef with a flair for creativity and a strong business mindset, wed love to hear from you! Apply today by sending your resume and a cover letter detailing your relevant experience and why youre a great fit for our team.

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.

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. Support the Chef de Cuisine in the training, mentoring, development and management of the AM/PM/Sqirl Away kitchen staff and supervise/coord

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. Sous Chef at a restaurant comparable in volume and level of cuisine. Ability to successfully train new Sous Chefs on all role responsibilities .

Prepare and execute dishes according to the Executive Chef’s recipes and specifications, maintaining exceptional standards of taste and presentation. Supervise and mentor junior kitchen staff (Chef de Partie) working within your section. Carry out additional responsibilities from the Executive

Sous Chef to join the team! We’re an upscale-casual Mexican seafood restaurant that specializes in seafood dishes inspired by the fresh ingredients from the Baja coast. Sous Chef availability must be fully open for five-day work week. Lead and support under Sous Chef with dinner and lunch serv

Job Description 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. Junior Sous Chef (Temporary, with the opportunity for permanent placement) 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 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 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 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

For over 30 years, Angi has powered the future of the home services industry, creating an environment where homeowners and pros benefit from more jobs done well. For homeowners, our platform is a reliable way to find skilled pros. For pros, we're a reliable business partner who helps them find the winnable work they want, when they want. For employees, we're an amazing place to call home. We can't wait to welcome you. Angi at a glance: Founded in 1995 as Angie’s List and rebranded in 2021 Global company with 9 brands in 8 countries and employees worldwide Homeowners have turned to us for 300 million home projects and counting Job Description: Develop internal tools and processes according to architectural guidelines with oversight by senior members of the team. Identify weaknesses in current tooling that will drive changes to the overall architecture. Serve as an infrastructure liaison to the development and operations teams. Research, design, and implement automation to create and manage the infrastructure used to run the website. Research potential tools to address business needs, and frequently use a mixture of AWS services (such as CloudFormation, EC2, RDS, ElastiCache, etc.) and various programming languages such as Ruby, Python, Bash, and NodeJS to automate processes. Review documentation on the tools or programming languages, research best practices, evaluate tradeoffs, and solicit feedback on tools. Determine tools and processes needed using New Relic, Nagios, or CloudWatch to monitor performance. Design solutions that increase robustness of the website, allowing the website to work more quickly and allow the site’s operation in a financially responsible manner. Create and design solutions that maximize the availability of the website by ensuring it operates in multiple data centers (AWS Availability Zones). Create documentation, typically in Confluence, of the proposed solution and its design, present it to members of the organization to ensure critical aspects are understood prior to the introduction of a new or updated process. Execute or coordinate the introduction of the new or updated processes into the production website. Understand the change management process. Ensure the rollout of the change does not negatively impact the customer experience. Execute code reviews of changes being made by others and review changes in a wide variety of technologies (e.g., Chef, Ruby, Python, NodeJS, CloudFormation, Bash, and others) to ensure they are syntactically correct and meet performance and reliability standards. Job Requirements: 1. Bachelor’s degree in Computer Science, Computer Engineering, Computer Information Systems, or a closely related field., 2. 5 years of progressive experience with cloud computing on Amazon Web Services (AWS)., 3. 3 years of experience in Kubernetes and container orchestration, which may have been gained as part of or in addition to the 5 years of progressive experience with cloud computing on AWS., 4. Other experience and skills must include: Developing and maintaining Kubernetes clusters for running workloads. Working with or building out control-loop style operators. Programming skills with Python and Go. Terraform, Helm, or other infrastructure as code tools. Docker or other containerization technologies. Experience with on-prem or cloud-based object stores. Kubernetes GitOps tooling such as Argo CD and blue/green deployments. Kubernetes secret management tooling. Experience with supporting application infrastructure including Kafka, Zookeeper, and Postgres. Mentoring of junior engineers. 1. May work remotely., 2. Must have current authorization to be employed in the U.S. without employer sponsorship. · The base salary band for this position ranges from $165,000 - $216,000, commensurate with experience and performance. Compensation may vary based on factors such as geographic location. · This position will be eligible for a competitive year end performance bonus & equity package · Full medical, dental, vision package to fit your needs · Flexible vacation policy; work hard and take time when you need it · Pet discount plans & retirement plan with company match (401K) Employer and worksite: Angi Inc., 3601 Walnut St., Denver, CO 80205 Apply online at _ #LI-DNP

• 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.

A leading culinary establishment based in Paso Robles is searching for a Junior Sous Chef to enhance dinner service and develop kitchen staff.

Wolfgang Puck in Beverly Hills seeks a skilled Junior Sous Chef to join the culinary leadership team.

Junior Sous Chef (The Restaurant at JUSTIN) - Paso Robles|JUSTIN Vineyards & Winery# Junior Sous Chef (The Restaurant at JUSTIN) - Paso RoblesJUSTIN Vineyards & Winery | Los Angeles, CA | Hospitality/Food Service | Associate | Full-time | Job ID: REF6919PShare* Email## Company DescriptionJUSTIN Vine

Jobboard is hiring for a position overseeing kitchen operations in Los Angeles.The individual will direct meal preparation, manage inventory, and ensure compliance with health and safety regulations.Qualified candidates should possess an A.Benefits include medical, dental, vision, and flexible time

Carlsbad Tech is seeking a Junior Sous Chef for its Sqirl location in Los Angeles, CA.