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Job Description Pastry Chef – The Wild Thyme Company San Diego, CA | Full-Time | Creative • Professional • Sweetly Wild Join our award-winning team! The Wild Thyme Company is looking for a talented and passionate Pastry Chef to bring our dessert program to life. We’re a high-energy, trendsetting catering and events company that believes in handcrafted, local, and seasonal cuisine — made with love and a dash of Wild Thyme creativity. If you’re a detail-oriented pastry professional who thrives on innovation, presentation, and flavor, we’d love to meet you. This role blends artistry and precision, giving you space to design beautiful, crave-worthy desserts while working alongside some of San Diego’s most inspiring culinary minds. What You’ll Do • Create a wide variety of delicious pastries, desserts, and baked goods using both traditional and modern recipes, • Decorate and plate with imagination — ensuring each dessert looks as good as it tastes, • Research, test, and develop new recipes that reflect The Wild Thyme style and current trends, • Maintain a clean, organized, and efficient pastry kitchen that meets all health and safety standards, • Monitor ingredient inventory, manage orders within budget, and minimize waste, • Mentor pastry assistants and collaborate closely with our culinary team, • Contribute to offsite events and occasionally assist on the savory side of the kitchen, • Uphold our “Always Fresh, Always Ready” promise to deliver exceptional quality every time What We’re Looking For • Proven pastry or baking experience in a professional kitchen or catering environment, • Strong attention to detail, organization, and creativity, • Excellent time management and communication skills, • A self-starter with a positive, can-do attitude and sense of urgency, • Ability to lift up to 50 lbs and stand for extended periods, • Current California Food Handler’s Card required, • Bilingual (English/Spanish) a plus! Compensation & Benefits • Pay Range: $23–$27 per hour (based on experience), • Health Benefits after eligibility period, • Daily Family Meal provided, • Opportunities for advancement within our growing culinary team, • Work with premium local ingredients in a creative, supportive environment Who We Are At The Wild Thyme Company, we live by our “High 5” values — Crave. Respect. Don’t Half-Ass It. Huddle. Good Vibes. We believe great food and great people go hand in hand. From elegant weddings to Fortune 500 corporate events, our team brings creativity, professionalism, and joy to everything we do. Ready to bring your pastry skills to The Wild Thyme Company? Apply today and help us create desserts that make every event unforgettable.

Job Description Pastry Chef – The Wild Thyme Company San Diego, CA | Full-Time | Creative • Professional • Sweetly Wild Join our award-winning team! The Wild Thyme Company is looking for a talented and passionate Pastry Chef to bring our dessert program to life. We’re a high-energy, trendsetting catering and events company that believes in handcrafted, local, and seasonal cuisine — made with love and a dash of Wild Thyme creativity. If you’re a detail-oriented pastry professional who thrives on innovation, presentation, and flavor, we’d love to meet you. This role blends artistry and precision, giving you space to design beautiful, crave-worthy desserts while working alongside some of San Diego’s most inspiring culinary minds. What You’ll Do • Create a wide variety of delicious pastries, desserts, and baked goods using both traditional and modern recipes, • Decorate and plate with imagination — ensuring each dessert looks as good as it tastes, • Research, test, and develop new recipes that reflect The Wild Thyme style and current trends, • Maintain a clean, organized, and efficient pastry kitchen that meets all health and safety standards, • Monitor ingredient inventory, manage orders within budget, and minimize waste, • Mentor pastry assistants and collaborate closely with our culinary team, • Contribute to offsite events and occasionally assist on the savory side of the kitchen, • Uphold our “Always Fresh, Always Ready” promise to deliver exceptional quality every time What We’re Looking For • Proven pastry or baking experience in a professional kitchen or catering environment, • Strong attention to detail, organization, and creativity, • Excellent time management and communication skills, • A self-starter with a positive, can-do attitude and sense of urgency, • Ability to lift up to 50 lbs and stand for extended periods, • Current California Food Handler’s Card required, • Bilingual (English/Spanish) a plus! Compensation & Benefits • Pay Range: $23–$27 per hour (based on experience), • Health Benefits after eligibility period, • Daily Family Meal provided, • Opportunities for advancement within our growing culinary team, • Work with premium local ingredients in a creative, supportive environment Who We Are At The Wild Thyme Company, we live by our “High 5” values — Crave. Respect. Don’t Half-Ass It. Huddle. Good Vibes. We believe great food and great people go hand in hand. From elegant weddings to Fortune 500 corporate events, our team brings creativity, professionalism, and joy to everything we do. Ready to bring your pastry skills to The Wild Thyme Company? Apply today and help us create desserts that make every event unforgettable.

Job DescriptionDescription: This is a part time position working 3 - 4 shifts between 4 PM - 11 PM Who We Are: NINE-TEN Restaurant is one of San Diego’s first ‘farm-to-table’ restaurants and one of the regions finest dining establishments. Holding the reins is Executive Chef, Jason Knibb, who boasts an abundance of industry honors including “San Diego’s Chef of the Year”, and a Rising Star Chef Winner (one of only two chefs in San Diego to be recognized for this coveted honor). Add to that on-site Pastry Chef, Jose Alonzo III, and a very long list of awards and accolades including Michelin “Plate Distinction” recognition. Our employees and the core values are the essence of our company- our culture, our brand- and what have made us so special for more than a century. We love what we do and it shows! More info about the company can be found at www.gclj.com and www.NINE-TEN.com. The Role The PM busser is an interictal part of the dining room. They are responsible for setting and clearing the table. Disposing of food waste, putting taking reusable materials to the dishpit. They provide drinking water and refurbish guests beverages upon request. Provide bread to tables. Anticipate guests and the servers needs in a professional manner. Ideal Candidate Ideal Candidate has Fine Dining experience in a fast paced environment. Understands steps of service and is familiar with exceptional service. Candidate is familiar with exceptional hospitality. Is reliable and has a proven track record of reliability. Requirements:

Job Description As a Zuma Pastry Cook, you are responsible for preparing a wide variety of pastries, desserts, and baked goods to delight our guests and elevate their dining experience. You will collaborate closely with the kitchen team to uphold Zuma's standards of excellence and deliver an exceptional dining experience to our guests. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Tuesday, August 18th & Thursday August 20th | 9:00 AM – 2:00 PM (PT) Zuma San Diego – 500 W Broadway, San Diego CA 92101 Join us to learn more about our opportunities and meet the Zuma team in person. How it works: • Interview slots available throughout the event, • Confirm attendance to secure your slot; an invite will be sent with details, • Walk-ins are welcome, but priority is given to confirmed attendees, so to avoid any delays, please confirm a time slot where possible Life at Zuma At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: Assist in the preparation and production of a diverse range of pastries, desserts, and baked goods, following recipes and guidelines established by the Head Pastry Chef • Execute precise measurements and techniques to ensure consistency and quality in all pastry creations, • Prepare and assemble components for plated desserts, including sauces, creams, garnishes, and accompaniments, • Bake, decorate, and finish pastries and desserts with attention to detail and presentation standards What We Look For Our ideal candidate embodies our values and the following: A genuine love for culinary experiences & a passion for Japanese cuisine • A natural team player who is at home working in sync with a large team, • Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences, • Previous experience as a Pastry Cook or similar role in a high-volume restaurant or hotel environment, • Solid understanding of pastry techniques, including mixing, baking, piping, and decorating, • Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you’ll enjoy: • World-Class training, designed to inspire and educate, • Global opportunities, experience hospitality around the globe with our five incredible brands, • Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being, • 401(k) Retirement Plan, supporting your long-term financial well-being and future goals, • Family Meals are shared daily, • Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition, • Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off JOB DESCRIPTION POSITION TITLE: Pastry I DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 4 years related kitchen experience in a high-end hotel or restaurant. Ability to create and produce all pastry items throughout the restaurant and events/banquets. Ability to organize dining room tickets and plate up menu items correctly to specifications. Thorough knowledge of pastry, bread and dessert techniques. Ability to develop, lead and supervise cooks of lesser status. LICENSE OR CERTIFICATE REQUIRED: Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: 1. Produce listed menu items., 2. Maintain 100% quality food production at all times., 3. Meet timing of food items as required by guest, supervisor or standard., 4. Responsible for properly rotating, labeling and dating food items., 5. Responsible for breaking down and putting away all items on workstation., 6. Maintain a clean workstation at all times., 7. Utilize all food in an efficient manner. Eliminate waste., 8. Follows sanitation set-up, determining what is needed and in what order., 9. Maintain clean and safe working area including refrigeration., 10. Assist and support the cold line during service., 11. Assist in the controlling of food costs., 12. Adhere to all safety and sanitation regulations., 13. Maintain and project a positive attitude., 14. Proper communication with staff and management., 15. Read all contracts and distinguish menu items and timing., 16. Produce prep sheets from contracts and execute production., 17. Delegate various responsibilities to prep cooks to complete tasks and hold cooks accountable., 18. Make sound decisions based on the needs of the department., 19. Insure all food and products for restaurant menu items and from banquet contracts or prep lists are communicated to Executive Chef/ Sous Chef on a daily basis., 20. Assist in all areas of kitchen when needed. Anticipate business levels., 21. Be flexible with schedule and shifts to accommodate business needs., 22. Be able and willing to talk to guests about menus, special requests, etc. ADDITIONAL TASKS: 1. Help dish out events/banquets when necessary., 2. Able to comply with other tasks assigned by management., 3. Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs continuously throughout shift., 2. Ability to push cart up to 500lbs, 3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS: Percentage of time during normal workday the associate is required to: Stand 47% Bend 8% Squat 5% Push 5% Sit 3 % Walk 10% Lift 10% Pull 2% Carry 10% MENTAL REQUIREMENTS: Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS: Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers, slicers. Chefs uniform, apron, kitchen towels, and rubber gloves provided. ¨ Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. ¨ Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. ¨ Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. ¨ This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job Description Pastry Cook / Dessert Production Pastry Chef Le Parfait Paris – San Diego, CA (3555 India Street, San Diego, CA 92103) Le Parfait Paris is looking for a passionate and motivated Pastry Cook / Dessert Production Pastry Chef to join our growing team full-time! If you love working with high-quality ingredients, creating French pastries and desserts from scratch, and being part of a fast-paced artisan bakery environment, we’d love to meet you. At Le Parfait Paris, everything is made in-house with care and attention to detail — from viennoiserie and breads to entremets and classic French pastries. We are looking for someone reliable, team-oriented, and eager to grow within a company that is continuously expanding. Schedule • Full-Time Position, • Tuesday through Saturday, • 9:00 AM – 5:30 PM, • Approximately 40 hours per week, • Consistent days off: Sunday & Monday What You’ll Do • Prepare a variety of pastries and desserts completely from scratch, • Work with mousses, cakes, biscuits, custards, creams, tart shells, pâte à choux, puff pastry, and more, • Assist with croissant production including dough preparation, laminating, shaping, and baking, • Participate in bread production and daily kitchen preparation, • Maintain high standards of quality, consistency, cleanliness, and organization, • Work efficiently in a fast-paced production environment while paying close attention to detail What We’re Looking For • Minimum 1 year of professional pastry, baking, or line cook experience, • Passion for pastry and artisan food production, • Strong work ethic, reliability, and punctuality, • Ability to stay organized and work efficiently under pressure, • Valid San Diego Food Handler Card required, • Candidates must already live locally (relocation assistance is not available) Benefits & Perks • Two consecutive days off every week, • Health insurance eligibility after 3 months, • Access to CalSavers retirement plan, • 20% Employee discounts, • Growth and advancement opportunities within the company, • Work with a passionate team in a creative and supportive environment We look forward to hearing from you and discovering your passion for pastry! ✨ Pastelero(a) / Producción de Postres y Pastelería Le Parfait Paris – San Diego, CA (3555 India Street, San Diego, CA 92103) ¡Le Parfait Paris está buscando un(a) Pastelero(a) / Especialista en Producción de Postres apasionado(a) y motivado(a) para unirse a nuestro equipo en crecimiento tiempo completo! Si te apasiona trabajar con ingredientes de alta calidad, crear pastelería y postres franceses desde cero, y formar parte de un ambiente dinámico de panadería artesanal, nos encantaría conocerte. En Le Parfait Paris, todo se elabora en casa con cuidado y atención al detalle — desde viennoiserie y panes hasta entremets y clásicos de la pastelería francesa. Buscamos una persona responsable, orientada al trabajo en equipo y con ganas de crecer dentro de una empresa en constante expansión. Horario • Posición de tiempo completo, • Martes a sábado, • 9:00 AM – 5:30 PM, • Aproximadamente 40 horas por semana, • Días de descanso consecutivos: domingo y lunes Responsabilidades • Preparar una variedad de pasteles y postres completamente desde cero, • Trabajar con mousses, pasteles, bizcochos, natillas, cremas, bases para tartas, pâte à choux, hojaldre y más, • Ayudar en la producción de croissants incluyendo preparación de masa, laminado, formado y horneado, • Participar en la producción de pan y preparación diaria de cocina, • Mantener altos estándares de calidad, consistencia, limpieza y organización, • Trabajar eficientemente en un ambiente de producción rápido, manteniendo atención al detalle Lo Que Buscamos • Mínimo 1 año de experiencia profesional en pastelería, panadería o cocina de línea, • Pasión por la pastelería y la producción artesanal de alimentos, • Ética de trabajo sólida, responsabilidad y puntualidad, • Capacidad de mantenerse organizado(a) y trabajar eficientemente bajo presión, • Se requiere tarjeta válida de Food Handler del condado de San Diego, • Los candidatos deben vivir localmente (no ofrecemos ayuda de reubicación) Beneficios y Ventajas • Dos días consecutivos de descanso cada semana, • Elegibilidad para seguro médico después de 3 meses, • Acceso al plan de retiro CalSavers, • 20% de descuento para empleados, • Oportunidades de crecimiento y desarrollo dentro de la empresa, • Trabajar con un equipo apasionado en un ambiente creativo y de apoyo ¡Esperamos conocer tu pasión por la pastelería y recibir tu solicitud! ✨ 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 LUCIEN is a 30-seat fine dining restaurant new to La Jolla. Helmed by Chef Elijah Arizmendi, whose career has taken him through acclaimed Michelin-starred restaurants such as Per Se, Joël Robuchon, Daniel, and L’abeille, LUCIEN offers guests a hyper-seasonal, carefully curated tasting menu that embodies Chef’s vision for Californian cuisine. At LUCIEN, we celebrate local farms and fishermen, taking only the best ingredients and elevating them through both modern mastery and time-honored techniques. We are seeking ambitious, passionate, and detail-oriented individuals to join our team as Chef de Partie (both savory and sweet/pastry), and to create an exceptional, memorable dining experience. As Chef de Partie, you will be responsible for maintaining a high level of standards set by the Chef including ingredient and equipment handling, station cleanliness and steps of service that goes beyond just cooking. You will be responsible for all aspects of a specific area of the kitchen, including mise en place, station upkeep, inventory, and of course, cooking. Most importantly, you have an ownership mentality; you obsess over guests and constantly strive to go above and beyond in the pursuit of excellence, Required Qualifications • 2+ years in a fine dining/Michelin-starred kitchen, • A passion for culinary arts, • Ability to work in a fast-paced environment while maintaining attention to detail and composure under pressure, • Ability to connect with guests. At LUCIEN, all kitchen staff interact with and serve guests in the dining room., • A team player with a positive attitude

Executive Pastry Chef Position Parfait Paris | San Diego, CA Lead the pastry program for a French bakery company serving 10 locations across San Diego and Orange County. Parfait Paris is seeking an experienced Executive Pastry Chef to oversee production, innovation, quality, and team development across our growing organization. This role leads our central commissary bakery and supports nine retail locations, ensuring exceptional products, operational excellence, and continued growth. Compensation & Benefits • Total Compensation: $85,000–$115,000+ DOE, including performance-based bonuses., • Performance-based bonus opportunities, • Health, dental, and vision insurance, • Paid vacation and sick time, • Employee discounts, • Professional development opportunities, • Opportunity to play a key leadership role in the growth of one of Southern California's leading French bakery brands What You'll Do • Lead all pastry and bakery production from our commissary facility, • Recruit, train, mentor, and develop pastry chefs, bakers, decorators, and production staff., • Foster a culture of excellence, accountability, teamwork, and continuous improvement., • Create new pastries, desserts, viennoiserie, and seasonal offerings, • Maintain exceptional quality and consistency across all locations, • Manage food costs, labor costs, and production efficiencies., • Collaborate with purchasing teams on ingredient sourcing and vendor relationships., • Monitor inventory levels and minimize waste., • Ensure food safety and operational excellence, • Partner closely with ownership and operations leadership on growth initiatives., • Support new store openings and commissary expansion projects., • Participate in budgeting, forecasting, and operational planning. What We're Looking For • 7+ years of professional pastry experience, • Leadership experience managing production teams, • Strong expertise in French pastry, viennoiserie, desserts, and artisan baking, • Experience in high-volume production environments, • Passion for quality, innovation, and team development Why Join Parfait Paris? You'll have the opportunity to shape the future of a growing French bakery brand, lead a talented team, influence product development, and build systems that support continued expansion while preserving the craftsmanship and quality that define Parfait Paris. • To Apply: Please submit your resume and a brief introduction outlining your experience and leadership philosophy.

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry.

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. We use eVerify to confirm U.S. Employment eligibility.

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off JOB DESCRIPTION POSITION TITLE: Cook I DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt DATE PREPARED: March 14, 2026 EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 4-5 years’ experience as a Line Cook in a 5-star hotel or restaurant. Ability to sauté, grill, broil and prep foods. Ability to organize restaurant service tickets and plate up menu items correctly to specifications on a consistent basis. Knowledge of soups, stocks and sauces. Ability to develop, lead, supervise and train cooks of lesser status. Knife handling skills. General understanding of food presentation and banquet and event service operations. General understanding of Pastry shop management including food safety, sanitation, and maintenance. LICENSE OR CERTIFICATE REQUIRED: ServSafe/ or San Diego Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: 1. Ability to perform job functions and all listed menu items. with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize work, and follow through., 3. Maintain 100% quality food production at all times., 4. Meet timing of food items as required by guest, supervisor or standard., 5. Ensure freshness of product and execute FIFO, properly rotating, labeling and dating food items., 6. Responsible for breaking down and putting away all items on workstation., 7. Ability to operate, clean and maintain all tools and equipment required in job functions., 8. Maintain a clean workstation at all times., 9. Utilize all food in an efficient manner. Eliminate waste., 10. Follows sanitation set-up, determining what is needed and in what order., 11. Maintain clean and safe working area including refrigeration., 12. Assist in the controlling of food costs., 13. Adhere to all safety and sanitation regulations., 14. Maintain and project a positive attitude., 15. Proper communication with staff and management., 16. Lead or direct the work of the following jobs: Cook II, Cook III and Cook IV at their stations and develop them while teaching and coaching., 17. Cross train to cover purchasing and receiving products when Chef is away., 18. Ability to perform basic mathematical calculations., 19. Read all contracts and distinguish menu items and timing., 20. Produce prep sheets from contracts and supervise production., 21. Delegate various responsibilities to different levels of cooks to complete tasks and hold cooks accountable., 22. Make sound decisions based on the needs of the department., 23. Supervise kitchen staff as well as front of house staff in organization and ensure timeliness., 24. Expedite when necessary. Control the pace of cooks and servers., 25. Able to order food and product from banquet contracts or prep lists on a daily basis., 26. Fill in for department chef in his/her absence for all questions, concerns and problems in the department., 27. Assist in all areas of kitchen when needed. Anticipate business levels., 28. Be flexible with schedule and shifts to accommodate business needs., 29. Be able and willing to talk to guests about menus, special requests, etc., 30. Lead overall operation daily. Be responsible for all cooks when chef is not present in area. ADDITIONAL TASKS: 1. Able to work a variety of stations in all areas of production and hotline., 2. Able to comply with other tasks assigned by management., 3. Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs occasionally throughout shift., 2. Ability to push cart up to 500lbs, 3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS: Percentage of time during normal workday the associate is required to: Stand 47% Bend 8% Squat 5% Push 5% Sit 3 % Walk 10% Lift 10% Pull 2% Carry 10% MENTAL REQUIREMENTS: Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS: Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes. ¨ Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. ¨ Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. ¨ Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. ¨ This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off JOB DESCRIPTION POSITION TITLE: Cook III DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: Must have 2 yr basic experience in all cooking techniques. Basic equipment knowledge and maintenance. Organizational skills to maximize efficiency. Basic understanding of sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis. Clean and organized work habits. LICENSE OR CERTIFICATE REQUIRED: ServSafe/ or San Diego Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: 1. Prepare appetizers, soups, salads, entrees, desserts and other food items., 2. Maintain 100% quality food production at all times., 3. Meeting timing of food items as required by guest/supervisor., 4. Proper communication with supervisors and co-workers., 5. Maintaining, organizing and rotating inventory., 6. Timely and complete set up of culinary equipment., 7. Maintain clean and safe working area including refrigeration., 8. Adhere to all safety and sanitation regulations., 9. Maintain and project a positive attitude., 10. Must be able to work fry, pantry and pastry stations on hot line, setting up and executing through services hours. ADDITIONAL TASKS: 1. Help out other stations and production in busy periods., 2. Help dish out event/banquets when necessary., 3. Able to comply with other tasks assigned by management. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs occasionally throughout shift., 2. Ability to push cart up to 500lbs, 3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS: Percentage of time during normal workday the associate is required to: Stand 45% Bend 6% Squat 6% Push 5% Sit 1 % Walk 15% Lift 10% Pull 2% Carry 10% MENTAL REQUIREMENTS: Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS: Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes.  Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities.  Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates.  This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job Description WHO WE ARE From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A DAY IN THE SHACK They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Cook and prepare a variety of food according to production guidelines and standardized Crack Shack recipes, • Set up work station with all needed ingredients and equipment, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Crack Shack guidelines, • Properly store food by adhering to food safety policies and procedures, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Clean and sanitize work areas, equipment, and utensils, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Crack Shack safety policies and procedures including proper food safety and sanitation, • Perform other duties as assigned by upper management REQUIREMENTS • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Previous pastry cooking experience is preferred., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry.

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